Select Your Experience
TURN AND BURN
- 1½ oz. Tequila Don Ramón Platinium Plata
- 1½ oz. Grapefruit Juice
- 1 oz. Lime Juice
- ¾ oz. Agave Syrup
- 1 Pinch Smoked Salt
- 2 Sprigs Lemon Thyme (Garnish)
- Charred Grapefruit (Garnish)
Combine tequila, fruit juices, agave, salt and one sprig of lemon thyme in a shaking tin with ice. Shake, strain, pour cocktail into a rocks glass over a large ice cube. Garnish with a charred grapefruit slice and fresh sprig of lemon thyme. Serve and enjoy!
SPICY HIBISCUS TEAQUILA
- 1½ oz. Hibiscus Infused Tequila Don Ramón Cristalino Platinium Reposado
- ½ oz. Green Chile Liqueur
- 1 oz. Blood Orange Juice
- ½ oz. Lime Juice
- ¾ oz. Cinnamon Syrup
- 4 Serrano Chile Slices (Garnish)
Steep Hibiscus Tea with Tequila Don Ramón Cristalino Platinium Reposado tequila in a French Press overnight or 24 hours ahead of time. Once properly steeped, press to strain then combine all ingredients above + one serrano chile slice (or more depending on your spice level) in a shaking tin with ice. Shake, strain, pour cocktail into a stemmed glass over crushed or pebble ice. Garnish with lime wheel and fresh serrano chile slices. Serve and enjoy!
VOLTAIRE
- 1½ oz. Tequila Don Ramón Cristalino Platinium Añejo
- ¾ oz. Dry Vermouth
- ¾ oz. Vanilla Simple Syrup
- 4 Drops Lavender Bitters
- Soda Water
- Lemon Twist
- Dehydrated Lemon Wheels (Optional/Garnish)
- Fresh Lavender (Optional/Garnish)
Add ice to a Collins or highball glass and pour tequila, dry vermouth, syrups and bitters and stir until incorporated. Pour soda water over the ice and lightly stir again. Express a lemon twist and garnish with dehydrated lemon wheels and fresh lavender. Cheers and enjoy!
SALTED CUCUMBER MARGARITA
- 1½ oz. Tequila Don Ramón Punta Diamante Silver
- 1 oz. Lime Juice
- ¾ oz. Agave Nectar
- ¾ oz. Triple Sec
- 2 Cucumber Slices
- 2 Jalapeno Slices
- 1 Pinch of Smoked Sea Salt
- 1 Sprig Basil (Garnish)
- Salted Cucumber Spear (Garnish)
Add tequila, basil leaf, cucumber and jalapeño slices to a shaking tin, lightly muddle. Add all ingredients except garnishes in to the shaking tin and add ice. Shake, strain, pour cocktail into a rocks glass over crushed ice. Garnish with a salted cucumber spear and sprig of basil. Serve and enjoy!
A NOBLE HOSPITALITY
- 1 oz. Tequila Don Ramón Punta Diamante Silver
- 1 oz. Aperol
- 1 oz. Pineapple Juice
- ½ oz. Sweet Vermouth
- Mezcal Don Ramón Spritz
- Dehydrated Orange (Garnish)
Combine all ingredients except grenadine and garnish in a shaking tin with ice. Pour grenadine into a glass, top with ice. Shake, strain, pour cocktail over the ice/grenadine. Serve and enjoy!
STRAWBERRY AMAZING
- 1 oz. Tequila Don Ramón Punta Diamante Reposado
- ¾ oz. Strawberry Infused Campari
- ¾ oz. Sweet Vermouth
- ½ oz Creme de Cacao
- 1 Pinch of Sea Salt
- Strawberry Slice (Garnish)
- Applewood Smoke
Combine all ingredients except garnish in a mixing glass with ice. Stir, strain, pour cocktail over a large ice cube in a rocks glass. Proceed to smoke with applewood chips. Garnish with a fresh sliced strawberry. Serve and enjoy!
OAXACAN "HOT" CHOCOLATE
- 1 ½ oz. Tequila Don Ramón Punta Diamante Reposado
- 1 oz. Chocolate Cream Liqueur
- ½ oz. Creme De Cacao
- ¾ oz. Heavy Cream
- 1 Barspoon Cinnamon Syrup
- 4 Dashes Habańero Bitters
- 1 Pinch of Sea Salt
- Cocoa Powder (Garnish)
- Cinnamon Stick (Garnish)
Combine all ingredients except garnish in a shaking tin with ice. Shake, strain and pour the cocktail into a chilled coupe and garnish with a dusting of cocoa powder. Optional: torch a cinnamon stick to release some smokey cinnamon aromas. serve and enjoy!
THE OAXACAN OLD FASHIONED
- 1 ½ oz. Tequila Don Ramón Punta Diamante Añejo
- ½ oz. Mezcal Don Ramón
- ½ oz. Agave Nectar
- 3 Dashes Aromatic Bitters
- Orange Twist (Garnish)
Combine mezcal, liqueur, lime juice, bitters and agave nectar in a shaker with ice. Shake and pour over crushed or pebble ice. Garnish with a lime wheel and smoked salt.
PALOMA
- 1 ½ oz. Tequila Don Ramón Punta Diamante Reposado
- 1 oz. Grapefruit Juice
- ½ oz. Lime Juice
- Soda Water
- Smoked Salt (Garnish)
- Lime Wedge (Garnish)
Combine all ingredients except garnish in a shaking tin with ice. Shake, strain and pour the cocktail into a chilled coupe and garnish with a dusting of cocoa powder. Optional: torch a cinnamon stick to release some smokey cinnamon aromas. serve and enjoy!
DON RAMÓNALDI
- 1 oz. Mezcal Don Ramón
- ¾ oz. Campari
- ¾ oz. Fresh Lemon Juice
- ½ oz. Honey Syrup
- 1½ oz. Satsuma Mandarin Orange Juice
- 3 Dashes Orange Bitters
- Fresh Orange Wedge (Garnish)
In a Collins glass, pour Campari over ice and set aside. Combine all other ingredients except garnish in a shaking tin with ice. Shake vigorously until the juice is frothy. Strain, pour cocktail into the Collins glass over the Campari. Add a straw and stir lightly to incorporate. Garnish with orange wedge and satsuma leaf (optional). Serve and enjoy!
MUERTO NOCHE
- 1 ½ oz. Mezcal Don Ramón
- ½ oz. Ancho Liqueur
- ¾ oz. Fresh Lime Juice
- ½ oz. Agave Nectar
- 3 Dashes Aztec Cocoa Bitters
- Dehydrated Lime Wheel (Garnish)
- Smoked Salt (Garnish)
Combine all ingredients in a mixing glass with ice. Stir, strain and pour the cocktail over a large ice cube and garnish with a grapefruit twist. Serve and enjoy!
THE SMOKEY SUNRISE
- 1 ½ oz. Mezcal Don Ramón
- ½ oz. Agave Nectar
- ¾ oz. Lime Juice
- 1 oz. Pineapple Juice
- ¼ oz. Grenadine
- Dehydrated Blood Orange (Garnish)
Combine all ingredients except garnishes in a shaking tin with ice. Shake, strain, pour cocktail into a Collins glass with ice. Add salt + lime garnish. Serve and enjoy!
UP, UP AND AWAY
- 1 ½ oz. Mezcal Don Ramón
- 1 oz. Lillet Blanc
- ½ oz. Benedictine
- 8 Dashes Grapefruit Bitters
- Flamed Grapefruit Twist (Garnish)
Combine all ingredients in a mixing glass with ice. Stir, strain and pour the cocktail over a large ice cube and garnish with an orange twist. Serve and enjoy!
Cocktail photography by
Miguel Buencamino,
Holycity Handcraft 2021 ©