Off-the-Menu DeLeon Tequila Cocktails For National Tequila Day

According to the interwebs tequila has quite a few health benefits, and here at YouGottaEatThis we’re all about eating and living good. So in honor of National Tequila Day this Friday (July 24) we thought you should know that DeLeón Tequila is partnering with nationally-renowned mixologists from New York, Los Angeles and Miami for secret “off-the-menu” cocktails 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 process.

There locations and cocktails are:

(Brooklyn) NYC – EXTRA FANCY (302 Metropolitanan Ave, Brooklyn, NY 11211)

Drink: “Peach Colored Glasses” by Meaghan Montagano 

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 – Midtown (768 5th Ave, New York, NY 10019)

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 – SASSAFRAS SALOON (1233 N. Vine Street, Los Angeles, CA 90038)

Drink: “La Cafina” by Karen Grill

Ingredients:

• 5 oz. DeLeòn Platinum Tequila
• .5 oz. La Nina Primario
• .75 oz. pineapple chili shrib
• .5 oz. line 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 (4745 Lankershim Blvd North Hollywood, CA 91602)

 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 (8450 W 3rd St, Los Angeles, CA 90048)

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 – REGENT COCKTAIL CLUB (1690 Collins Ave, Miami Beach, FL 33139)

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.