Celebrate Autumn with Don Julio Tequila

Bloody MariaDon Julio Bloody Maria   


1 ½ oz Tequila Don Julio Blanco

5 oz Don Julio Bloody Maria Mix*

1/2 oz Fresh Lemon Juice

Picked Escabeche** for Garnish 


  1. Mix all ingredients in cocktail shaker.
  2. Shake and strain over ice.


Pickled Escabeche


*Don Julio Bloody Mary Mix


24 oz Organic Tomato Juice

1 Red Pepper

1 Large Cucumber

5 oz Worcestershire Sauce

1 tsp Fresh Ground Black Pepper

2 tbsp Horseradish (prepared)

1 tsp TABASCO Sauce


  1. Add all ingredients into a Vitamix and blend until integrated and liquefied.
  2. Strain.   


Roughly 24-30 oz of Bloody Mix




1 Head Cauliflower, chopped into ½ inch cubes

4 Carrots, peeled and cut into ¼ wheels

2 Stalks Celery, cut into ¼ inch pieces

1 Jalapeño, cut into thin rings

1 Bay Leaf

2 tsp Black Pepper

2 tsp Salt

3 cups Water

2 cups White Wine Vinegar

1 cup Sugar


  1. Prep vegetables and place in a nonreactive container.
  2. In a pot, heat the water, white wine vinegar and sugar, but do not boil.
  3. Remove from heat and pour liquid over vegetables. Seal container and refrigerate. (If too many vegetables float to the top put a plate in the container to weight vegetables down.)
  4. Pickled Escabeche is ready after one day, but perfect after two. 


Haymaker FizzHaymaker Fizz 


1 ¼ oz Tequila Don Julio Blanco

1 ¼ oz Sake

3/4 oz Cucumber Switchel*

3/4 oz Fresh Lemon Juice

2 Dashes Fennel Bitters

Soda, to top 


  1. Mix all ingredients in cocktail shaker.
  2. Shake and strain over ice.
  3. Top with soda, serve.



Fresh Cucumber Slice


*Cucumber Switchel 


56 oz Farm Honey

32 oz Rice Vinegar

2 Large Cucumbers, diced


  1. Mix all ingredients together.
  2. Let sit for one day in refrigerator then strain out cucumber and bottle.


Peter PiperPeter Piper


1/2 oz Mirepoix Infused Don Julio Reposado*

3/4 oz Fresh Lemon Juice

3/4 oz Ginger Syrup**

1 dash Thyme Salt

1 dash Celery Bitters

Pickled Carrot for Garnish***


  1. Mix all ingredients in cocktail shaker.
  2. Shake, strain and serve. 



Pickled Carrot


*Mirepoix Infused Tequila Don Julio Reposado 


1 Carrot

1 Stalk of Celery

1/4 Onion

1 bottle Tequila Don Julio Reposado (750 ml)


  1. Chop carrot, celery and onion, cook in pan to soften.
  2. Add to Tequila Don Julio Reposado bottle and let sit for 3 days.
  3. Strain and rebottle.


**Ginger Syrup 


3 cups Sherry Wine Vinegar

1 cup White Sugar

1 tbsp Kosher Salt

5 Large Ginger Roots

8 oz Pickled Ginger Juice

4 oz Fresh Ginger Juice

1 ½ cups White Sugar


  1. Heat sherry wine vinegar, white sugar and kosher salt in a pan. Stir until sugar dissolves.
  2. Pour liquid over ginger roots. Roughly chop.
  3. Let sit in refrigerator for 3 days.
  4. Strain and juice ginger through juice extractor. Yields 8 oz pickled ginger juice.
  5. Mix pickled ginger juice, fresh ginger juice and sugar until dissolved. Bottle. 


***Pickled Carrot:


20 Small Carrots

1 cup White Wine Vinegar

1 cup Sugar 


  1. Stir together liquid ingredients until dissolved.
  2. Place carrots in vinegar solution for 1 day.
  3. Strain off and serve as garnish.


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