BLACKBERRY SMASH
BLACKBERRY SMASH
LIME
MARGARITA
INGREDIENTS
1.5 oz Tequila Dahlia
4 oz Ginger Beer
5 oz Campari
.5 oz Sweet Vermouth
INSTRUCTIONS
Combine Dahlia, Campari and sweet vermouth in collins glass. Top with ice and ginger beer. Stir gently. Garnish with half an orange wheel.
LIME
MARGARITA
INGREDIENTS
1.5 oz Dahlia Tequila
.5 oz Orange Juice
.5 oz Licor 43
1 oz Lime juice
.5 oz Agave nectar
INSTRUCTIONS
Combine all ingredients in a shaker tin with ice. Shake vigorously for 15 seconds. Strain into glass. Garnish with lime wedge. Optional Tajin or chilli salt rim.
FLOWERS PARA ELLA
0.5oz Tequila Dahlia
0.5 oz Hibiscus Tea Syrup***
0.5 oz Elderflower Liqueur
1 oz Lime Juice
1 Egg White
3 Drops Rose Water
Hibiscus Tea Syrup
1 Cup Hibiscus Tea
1 Cup Sugar
INSTRUCTIONS
Combine all ingredients in the shaker tin with no ice.
Dry shake for 15 seconds.
Add ice to the shaker and shake briskly for 20 seconds.
Double strain into a chilled coupe glass.
Garnish with a raspberries or edible flowers and ground hibiscus powder.
Hibiscus Tea Syrup
Combine both ingredients in a pot and bring to a boil
Stir until combined and reduced by about half to a syrup consistency.
Let cool completely.
HIGHBALL
INGREDIENTS
2 oz Dahlia
4 oz Soda
INSTRUCTIONS
Combine all ingredients over ice.
Optional: Garnish with a cinnamon dusted orange
AMERICAN EN JALISCO
INGREDIENTS
1.5 oz Dahlia
4 oz Ginger Beer
5 oz Campari
.5 oz Sweet Vermouth
INSTRUCTIONS
Combine Dahlia, Campari and sweet vermouth in collins glass. Top with ice and ginger beer. Stir gently. Garnish with half an orange wheel.
STONES & FLOWERS
INGREDIENTS
2 oz Dahlia Tequila
1 oz lime juice
One barspoon of peach or apricot preserves
3 dashes of chili or hellfire bitters
INSTRUCTIONS
Combine all ingredients in a shaker tin with ice. Shake vigorously for 15 seconds. Double strain into a coupe glass. Garnish with lemon twist.
THE GARDEN AWAITS
INGREDIENTS
2 oz Dahlia Tequila
1 oz Lemon juice
.5 oz Honey syrup
Handful of mint
Three cucumber slices
INSTRUCTIONS
Muddle mint and cucumber in a shaker tin.Add Dahlia Tequila, lemon juice and honey syrup.Shake vigorously for 15 seconds.Pour into a rocks glass with ice.Garnish with fresh mint and cucumber slice.
WATERMELON MARGARITA
INGREDIENTS
1.5 oz Dahlia Tequila
.5 oz Orange Juice
.5 oz Licor 43
1 oz Lime juice
.5 oz Agave nectar
INSTRUCTIONS
Combine all ingredients in a shaker tin with ice. Shake vigorously for 15 seconds. Strain into glass. Garnish with lime wedge. Optional Tajin or chilli salt rim.
DAHLIA DAISY
INGREDIENTS
2 oz Dahlia Tequila
0.75 oz Grand Marnier
0.5 oz Lemon Juice
1 oz Club soda
INSTRUCTIONS
Combine Dahlia, Grand Marnier and lemon juice in a shaker tin with ice.
Shake vigorously for 15 seconds.
Double strain into a chilled martini glass
Top with club soda or sparkling water
Optional: garnish with lemon twist
BLACKBERRY SMASH
INGREDIENTS
2 oz Dahlia
1 tsp sugar (coconut sugar or raw granulated)
blackberries
Lime or lemon wedge
INSTRUCTIONS
Combine Dahlia, sugar, fruit and citrus at the bottom of glass. Muddle ingredients. Add 1.5 oz soda. Top with pebble ice and swizzle to freeze. Garnish with a lime or fruit slice. Optional sugar rim.
ESPRESSO MARTINI
INGREDIENTS
1.5 oz. Tequila Dahlia
1 oz. Cold Brew
.5 oz. Mr. Black Coffee
.5 oz. Cafe de Olla Syrup
INSTRUCTIONS
Add all ingredients to a cocktail shaker filled with ice.
Shake vigorously for 8-10 seconds.
Double strain the cocktail into a coupe.
Garnish with an espresso bean.
GIMLET
INGREDIENTS
2 oz. Tequila Dahlia
0.75 oz. Lime Juice
0.5 oz. Simple Syrup
INSTRUCTIONS
Fill the shaker tin with ice. Add Tequila Dahlia, lime juice, and simple syrup. Shake vigorously for 15 seconds. Strain into rock glass over ice or pour straight into the glass. Garnish with a lime wheel.
TELANOVELA
INGREDIENTS
2 oz. Tequila lightbox_dahlia
0.5 oz. Licor 43
0.5 oz. Lime Juice
1 oz. Perfect Puree Passion Fruit
Cava or Champange Served on the Side
INSTRUCTIONS
In a shaker add Tequila Dahlia, Passion fruit puree, Licor 43, lime juice and ice. Shake Well. Strain into martini glass with champagne on the side.
TIERRA MADRE
INGREDIENTS
2 oz Dahlia Tequila
1.5 oz “Recycled” Shrub***
Topo Chico
“Recycled” Shrub***
1 Part Vinegar (Rice or Champagne)
1 Part Sugar
Kitchen Scraps (any combo of the following): Juiced Lime Peels, Juiced Blood Orange Peels, Spring Onion Bottoms, and/or Cilantro Stems
INSTRUCTIONS
Let kitchen scraps sit in vinegar for 3-4 days in a cool place. Strain and simmer the liquid over low heat. Add the sugar and stir until it is dissolved. Let cool completely in the fridge.
Add Tequila Dahlia and Shrub to a shaker tin filled with ice.
Shake vigorously for 15 seconds.
Strain into a glass filled with ice.
Top off with Topo Chico.
Stir gently to combine.
Garnish with a twist of citrus.
PINA PALOMA
INGREDIENTS
1 oz. Tequila Dahlia
1 oz. Mezcal El Silencio
1 oz. Pineapple Juice
1 oz. Ruby Red Grapefruit Juice
1 oz. Fresh Lime Juice
INSTRUCTIONS
Add all ingredients to a cocktail shaker filled with ice.
Shake vigorously for 8-10 seconds.
Strain the cocktail into a cocktail glass.
Garnish with a jalapeño slice.