Celebrate the 4th of July with DELEÓN TEQUILA Cocktails

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There is a lot to celebrate this 4th of July weekend — with marriage equality, freedom, and the World Cup truly at the forefront this Independence Day! So, what better way to celebrate than with a Miss Independence or a Firecracker Red Manhattan featuring DeLeón Tequila?! These festive drinks will be sure to get all of your friends and family in the spirit of celebration. Un-aged and unrivaled in finish, the DeLeón Tequila line-up starts at $60 per 750ml and is made from 100% Highland agave and rich, complex agave honey that is slow-fermented and twice-distilled.

Cheers!

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Firecracker Red Manhattan

Firecracker Red Manhattan
Firecracker Red Manhattan

This tequila-based variation on a Manhattan celebrates the flavors of Mexico through DeLeón’s oak-aged Reposado and a play on traditional mole flavor. Instead of whisky, Reposado tequila is used to impart an aged, oaky flavor, while Cardinal Mendoza Spanish Brandy takes the place of vermouth. Tempus Fugit Crème de Cacao and Bittermans Hellfire Shrub marry to create an original and compelling flavor profile boasting warm spiced notes and clove, with just a hint of chocolate.

2 oz. DeLeón Reposado
½ oz. Cardinal Mendoza Spanish Brandy
¼ oz. Tempus Fugit Creme de Cacao
½ dropper Bittermans Hellfire Shrub

Stir all ingredients in a mixing glass over cracked and cubed ice until thoroughly cold. Strain into a chilled coupe and serve up.
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Miss Independence

DeLeon Miss Independence
Miss Independence

A modern play on the traditional margarita, Miss Independence uses clarified lime juice (from which all of the juice solids have been strained) to give this drink an incredibly silky mouthfeel, highlighting the smoothness of the Platinum tequila. The herbaceous qualities of the DeLeón Platinum are enhanced by the addition of sage, adding a uniquely herbaceous twist to the margarita’s classic flavor profile.

2 oz. DeLeón Platinum infused with fresh sage
¾ oz. clarified lime juice
¾ oz. fresh cane syrup

Stir all ingredients in a mixing glass over cracked and cubed ice until thoroughly cold. Strain into a chilled coupe and serve up garnished with a sage leaf.

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