Chips & Salsa

Ingredients:

  • 3 ounces Cuervo Especial
  • Handful of crushed Zapp’s Cajun Dill chips
  • Dash of Bloody Mary mix
  • Dash of hot sauce

Directions:

  • Mix liquid ingredients together.
  • Serve straight up with a chip garnish.
Photography by Ted Cavanaugh Styling by Michelle Gatton/Stockland Martel

Exploda Paloma

Ingredients:

  • 2 ounces jalapeño-infused Cuervo tequila
  • 1 ounce elderflower liqueur
  • 1 ounce grapefruit juice
  • 2 ounces ginger beer
  • Splash of lime juice

Directions:

  • Take salt tossed with a pinch of chili powder to rim the glass.
  • Add together and shake all the liquid ingredients.
  • Serve in salt rimmed glass and garnish with a slice of candied jalapeño, candied ginger, and another candied jalapeño.
  • For a more classic Paloma, sub the juice and ginger beer with a light grapefruit soda like Fresca.
Photography by Ted Cavanaugh Styling by Michelle Gatton/Stockland Martel

French Toast

Ingredients:

  • 2 ounces of Jose Cuervo Cinge cinnamon tequila
  • 1 ounce vanilla vodka
  • Squirt of maple syrup

Directions:

  • Shake with ice and strain.
  • Served up in a glass rimmed with brown sugar.

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