Make It A Memorable Start To The Week On National Tequila Day

So National Tequila Day (July 24) falls on a Monday this year, meaning you could have an epic start to the week, or decide to slow play it and celebrate all weekend long.

Black Raspberry Brut. (Courtesy Photo)

Black Raspberry Brut:

Basil Paloma. (Courtesy Photo)

1 1/2 oz. Silver Tequila

2 oz. Brut Champagne

7 large Black Raspberries

2 oz. Sparkling Ice Black Raspberry

1/2 oz. Lemon Juice

Directions Muddle black raspberries, Sparkling Ice Black Raspberry and lemon juice in a glass. Pour ingredients into a glass filled with ice. Add tequila, stir, and strain into a large rocks glass filled with ice. Top with brut Champagne and garnish with a skewered black raspberries.

Basil Paloma:

2 parts Hornitos® Black Barrel® Tequila

1 1/4 parts fresh Ruby Red Grapefruit Juice

1 part fresh Lime Juice

1/2 part Simple Syrup

1 dash Angostura® bitters

Basil Sprigs, for garnish

Grapefruit Slice, for garnish

Directions Lightly muddle 2-3 basil sprigs in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a highball glass over fresh ice. Garnish with a basil sprig and grapefruit slice.

El Diablo. (Courtesy Photo)

El Diablo:

1.5 oz. Astral Tequila

.5 oz. Crème De Casis

.5 oz. Lime Juice

Top with Ginger Beer

Directions Mix Astral Tequila, Crème De Casis, and Lime Juice in a cocktail shaker with ice. Strain and top with ginger beer.

The Fever Dream: (Created by Jeremiah Brent)

1.5 oz. Blanco Tequila

.75 oz. Cointreau

.75 oz. fresh Lemon Juice

3 slices of Cucumbers

4 dashes Of Firewater Tincture

Cucumber Slice, for garnish

The Fever Dream. (Courtesy Photo)

Directions Muddle the cucumber in the bottom of a shaker. Add the Cointreau, tequila, and lemon juice with ice. Shake and strain into a Maldon Sea Salt Flakes rimmed coupe. Dash the Firewater Tincture on top of the cocktail. Garnish with a cucumber slice.

Modelo® Sparkler Shandy: (Created by Bryan Windsor, Austin)

12 parts Modelo Especial

2 parts fresh Grapefruit Juice

3/4 part Casa Nobleš Blanco Tequila

1/2 part Agave

2 Jalapeno Slices, for garnish

1 long Grapefruit Twist, for garnish

Directions Add grapefruit juice, tequila, agave and jalapeno slices to a shaker filled with ice. Muddle thoroughly. Shake well over ice. Pour through a strainer into a highball glass with ice. Top with Modelo Especial. Serve the remaining beer with the cocktail. Long grapefruit twist and jalapeno slices (for garnish).

Modelo® Sparkler Shandy. (Courtesy Photo)

Tsammarita:

1 cup Tsamma Watermelon Juice

2 oz. Tequila

1 oz. Triple Sec

1 fresh squeezed Lime

Salt, for garnish

Lime Wedge, for garnish

Directions Salt the rim. Mix Tsamma Watermelon Juice, tequila, triple sec, and lime in cocktail shaker with ice. Garnish with a lime wedge.

Spiced Paloma:

Q Drinks Spiced Paloma

1 part Milagro Tequila

1 1/2 part fresh Pink Grapefruit Juice

3/4 part Cinnamon Syrup

3 parts Q Grapefruit

Cinnamon Salt rim, for garnish

Directions To make cinnamon syrup combine 1/2 c cane sugar and 1/2 cup water in a saucepan and bring to a simmer. Add cinnamon sticks to pot and gently simmer 2 minutes then remove from heat and chill. Run a cut grapefruit piece around the edge of a large rocks glass and rim with cinnamon salt. Add first three ingredients to a cocktail shaker with ice, shake and strain over fresh ice into the rocks glass. Top with Q Grapefruit and stir to combine. Garnish with a slice of grapefruit.

Spiced Paloma. (Courtesy Photo)

Tepache Kid: (Created by Alex Valencia, Co-Owner and Head Bartender of La Contenta, NY)

Capture2 parts Tres Agaves Añejo

1 part Pineapple Puree

1 part Tamarind Syrup (tamarind paste mixed with equal parts refined sugar and water)

2 dash Angostura Bitters

Pineapple Wedge, for garnish

Directions Pour all ingredients into the shaker with ice; shake and strain on the rocks and garnish with pineapple wedge.

Tepache Kid. (Courtesy Photo)

Cucumber Coconut Lime Ice Pop:

Makes about 12 Pops

Patrón Tequila

12 oz. Organic Coconut Water

9 oz. Organic Coconut Milk

1 Cucumber, peeled and seeded

1 c. Pineapple Chunks

3 oz. Lime Juice

4 oz. Orange Juice

5 oz. Simple Syrup*

pinch of Salt

Directions Mix all ingredients in a blender until smooth, then pour into popsicle molds, place the sticks in the popsicles and freeze overnight.

Simple Syrup*:

Sugar

Water

Directions In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved. Remove from the heat and let cool completely.