In celebration of National Tequila Day this Friday, DeLeón Tequila is partnering with nationally-renowned mixologists from New York, Los Angeles and Miami for secret “off-the-menu” cocktails inspired by this elevated spirit that will be available to those “in the know” from now through August. This program is called #NextLevelOrder and features DeLeón Platinum, a provocative Blanco made an innovative blend of traditional yet unique tequila making processes.
New York City-
Extra Fancy 302 Metropolitan Avenue, Brooklyn New York, 11211
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Drink: “Peach Colored Glasses” by Meaghan Montagano Venue: Extra Fancy
Ingredients:
- 5 oz. DeLeòn Platinum Tequila
- 1 oz. Grand Marnier Raspberry Peach
- .75 oz. spiced honey syrup
- .5 oz. lemon juice
- .5 oz. peach puree
- Sparkling brut rose
Shake DeLeòn Tequila, Grand Marnier, syrup, lemon and peach puree over ice and top with a splash of sparkling brut rose.
Venue: PALM COURT AT THE PLAZA HOTEL
Drink: “Lost Horizon” by James Menite
Ingredients:
- 2 oz. DeLeòn Platinum Tequila
- 1 oz. Perfect Puree papaya puree
- 1 whole egg
- .5 oz. simple syrup
- 2 dashes Regan’s Orange Bitters
- Freshly grated nutmeg
- 5 dried cranberries and orange peel
In a Koriko shaker, shake 1 whole egg for 1 minute vigorously to emulsify. Add ice and all other ingredients, incorporate with a second shake, then double strain ingredients into a chilled Coupe. Add 5 dried cranberries and orange peel for garnish with freshly grated nutmeg. Enjoy deliciousness.
Los Angeles-
Venue: SASSAFRAS SALOON
Drink: “La Cafina” by Karen Grill
Ingredients:
- 5 oz. DeLeòn Platinum Tequila
- .5 oz. La Nina Primario
- .75 oz. pineapple chili shrib
- .5 oz. lime juice
- Shaved cinnamon
Add all ingredients but cinnamon to shaker tin and shake vigorously over ice. Strain over fresh ice into a rocks glass. Shave cinnamon over top and garnish with pineapple wedge and jalapeno slice.
Venue: BARTONI’S
Drink: “Summer of Love” by Aidan Demarest
Ingredients:
- 1 oz. DeLeòn Platinum Tequila
- .25 oz. Smith and Cross Rum
- .75 oz. Sherry
- .5 oz. Velvet Falernum
- .75 oz. lime juice
- .5 oz. passion fruit syrup
Shake all ingredients and pour into a frosted mug over crushed ice. Garnish with a sprig of mint.
Venue: TOCA MADERA
Drink: “Agave Por Vida” by Juan Martinez
Ingredients:
- 2 oz. DeLeòn Platinum Tequila
- Fresh Watermelon
- .5 oz. watermelon mint shrub
- .5 oz. sweetened ginger juice
- 1 oz. lime juice
- Tamarind Candy
Build cocktail in tin, throw two pieces of watermelon into tin and muddle. Add lime juice, ginger juice, watermelon- mint shrub and DeLeòn Platinum. Shake and pour into Cantarito (clay cup). Top off with more fresh ice and garnish with mint sprig and tamarind candy.
Miami-
Venue: REGENT COCKTAIL CLUB
Drink: “Cobbleone” by Richie Petronzi
Ingredients:
- 2 oz. DeLeòn Platinum Tequila
- 1 oz. lemon juice
- 1 oz. agave syrup
- .5 oz Amontillado Sherry
- .5 oz. Pedro Ximenez Sherry
Add all ingredients to a cocktail shaker except for the Pedro Ximenez Sherry. Shake well and pour into a double old-fashioned glass. Top with crushed ice and float Pedro Ximenez Sherry on top. Garnish with blackberries and raspberries.