Cocktails - Casa Don Ramón
Casa Don Ramón Cocktails

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

Bottles Of Don Ramón Limited Edition
TURN AND BURN

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

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

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

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

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

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

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

THE OAXACAN OLD FASHIONED

  • ½ oz. Mezcal Don Ramón
  • 1 ½ oz. Tequila Don Ramón Punta Diamante Añejo
  • 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

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

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

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

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

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!

Miguel Buencamino

Cocktail photography by
Miguel Buencamino,
Holycity Handcraft 2021 ©