Crafted from single-origin, 100 percent Highland agave harvested in the Jesus Maria region of Jalisco, Mexico, this unaged, all-natural tequila delivers the unfettered aroma of roasted agave and a sweet and crisp taste with hints of grapefruit, pineapple and black pepper.
Avión Tequila Silver Sunset
2 oz Avión Tequila Silver
1 oz Lillet Rouge
2 oz Ruby Red Grapefruit Juice
Squeeze of Half a Lime
1/4 oz Agave Nectar
In a highball, add ice and one ounce Lillet rouge. In a cocktail shaker, add the remaining ingredients. Shake all ingredients with ice and strain into the highball slowly, as to not incorporate the Lillet (keep it layered). Garnish with the half-lime.
This rich, small-batch tequila is aged for six months (three times longer than the industry standard) in American oak whiskey barrels, balancing its delicate floral notes and hints of cherry, peach and pear with heartier flavors of oak, vanilla, dried fruit and warm spices.
Avión Tequila Reposado Aviation
1 1/2 oz Avión Tequila Reposado
3/4 oz Fresh Lemon Juice
1/2 oz Luxardo Maraschino Liqueur
Place all ingredients in a shaker, add ice and shake. Fine strain contents into a chilled coupe and garnish with a lemon twist.
Aged 43 months in oak and one month in rotating, specially selected petite barrels, this sipping tequila has a pleasing aroma of roasted agave, vanilla and spices on the nose and a complex infusion of ripe, luscious fruits and rich, warm American oak on the palate.
At once sweet, crisp and complex, this mezcal boasts a delicate nose of fruit, honey, vanilla and roasted agave, which develops on the palate into spices like cinnamon and burnt sandalwood and fruit flavors like banana and tangerine.
2 oz Del Maguey Vida Mezcal
Combine the juice of half a lime with mezcal in a copper mug filled with ice. Top with ginger beer and garnish with lime.
Made with 100 percent agave Espadin sourced exclusively from the Mexican village of San Balthazar Chichicapa. The tropical climate yields a fruit-forward but complex mezcal with a burst of citrus upfront and a long, herbal finish with a hint of mint.
1 oz Del Maguey Chichicapa Mezcal
1 oz Cocchi di Torino
1/2 oz dark crème de cacao
1/2 oz Campari
Combine the ingredients in a rocks glass with ice.
This post was produced and paid for by Pernod Ricard