Celebrate Summer with Don Julio

Don Julio Celebrates the Solstice

Saturday, June 21st marks the official first day of summer, and what better way to celebrate the summer solstice than with specialty cocktails from Tequila Don Julio.

Try mixing up a Highway 71, a spirit-forward beverage made with complex, quality ingredients including Tequila Don Julio Añejo, coconut infused sweet vermouth and chocolate mole bitters. A summery twist to the classic Manhattan, this variation of the timeless cocktail is the perfect celebratory drink to enjoy the season.

For more of a tiki-style vibe, you can try mixing up a Don Siegel cocktail, a great drink that is perfect for summertime patio lounging.

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Don Julio Highway 71

Created by NYC Mixologist Thomas Waugh

Ingredients:

1 ounce Tequila Don Julio Añejo
1/2 ounce Coconut Infused Sweet Vermouth
1 dash Chocolate Molé Bitters
Smoked Cinnamon Stick for Garnish

**To create Coconut Infused Sweet Vermouth:
Ingredients:
1 750 ml bottle Sweet Vermouth
1 cup Sweetened Coconut Flakes

1. Add sweetened coconut flakes to a bottle of Sweet Vermouth.
2. Let sit for 2 hours.
3. Strain out coconut and add liquid back to the bottle
4. Label and refrigerate.

 

Preparation:

1. Combine Tequila Don Julio Añejo, coconut infused sweet vermouth and chocolate molé bitters into a mixing glass with ice and stir.
2. Strain contents into a rocks glass over one large piece of ice.
3. Garnish with smoked cinnamon stick.

Ideal Serving Glass:
Rocks Glass

Yield:
1 drink, no drink contains more than 0.6 fluid ounces of alcohol

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The Don Julio Don Siegel

Created by NYC Mixologist Thomas Waugh

Ingredients:
1 ounce Tequila Don Julio Reposado
1/3 ounce Dry Amontillado Sherry
1/3 ounce Fresh Lime Juice
1/3 ounce Agave Nectar Syrup
1 tsp Apricot Liqueur
1 tsp Mezcal
Angostura Bitters
Cracked Ice
Mint Sprigs for Garnish

**To create Cracked Ice:

1. Pour ice into a durable sealed bag.
2. Crack ice cubes with muddler.

Preparation:

1. Combine Tequila Don Julio Reposado, dry amontillado sherry, fresh lime juice, agave nectar syrup, apricot liqueur and mezcal into a shaker. Shake Well.
2. Pour contents into a Collins Glass over cracked ice.
3. Add a few dashes of angostura bitters.
4. Garnish with mint sprigs.

Ideal Serving Glass:
Collins Glass

Yield:
1 drink, no drink contains more than 0.6 fluid ounces of alcohol

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