Crafted by Casa Don Ramón,
mixed by you, enjoyed by all.

MARGARITA COCO

• 1½ oz. Tequila Don Ramón Reposado
• 2 oz. Freshly squeezed grapefruit juice
• 2 oz. Coconut Water
• 2 oz. Grapefruit Soda
• 2 oz. Mineral Water
• Ice, salt frosting, fresh grapefruit fans (Garnish)

In a mixing glass place the ingredients, add ice and shake vigorously, serve in old fashioned glass frosted with half salt, garnish with 1⁄8 of grapefruit slice and grated coconut. Enjoy!

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 Platinium Reposado Cristalino
• 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 Platinium Añejo Cristalino
• 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)

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)