Volcán de mi Tierra FALL Tequila Cocktails

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Yesterday was the first official day of fall and what better way to celebrate than with a cocktail that captures all of the essence of the season from Volcan de mi Tierra. Tantalizing to both the taste buds and the eye, these cocktails are sure to not only impress any guest but be a smooth transition from summer into fall.

Check out three cocktails featuring Volcan de mi Tierra’s signature Cristalino and Blanco expressions.

Cheers!

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Pumpkin Spice Latte Volcan Tequila

Created by Yani Ramos

Pumpkin Spice Latte Volcan Tequila

.5oz Volcan de mi Tierra Cristalino

1oz Pumpking-Cocnut Emulsion

.75oz Fall Spiace Syrup (Cinnamon, Clove, Star Anise)

.50oz Fresh Lemon Juice

Pumpkin-Coconut Emulsion Method: Combine 1 can of coconut milk and 1 can pumpkin puree in a large bowl and blend with hand mixer or immulsion blender

Cocktail Method: Combine all ingredients, shake and serve over ice. Garnish with shaved cococnut.

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Thai Paloma

Available at Bluebird London

Thai Paloma

1.5oz Volcan de mi Tierra Blanco

1.5oz Grapefruit Juice

.50oz Fresh Lime Juice

.50oz Coconut Nectar

1 Spray Thai Chilli Tincture

Kafir Lime leaves

Cocktail Method: Dry muddle two kafir leaves in the bottom of a shaker and add all ingredietns with the exception of the thai chilli tincture. Spray the tincture on the glass and rub rim with lemon and salt. Shake and strain over ice garnishing with a single kafir leaf.

*optional, surrond the glass with cedar chips and set aflame immediately before serving

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What’s Up Doc?

Created by Matty Gregory

What’s Up Doc

1.5oz Volcan de mi Tierra Cristalino

.50oz Fresh Lime Juice

2.0oz Carrot Blend Purée

.50oz Aperoal Liquor

.75oz Combier

Carrot Blend Method: Bring half a dozen carrots to a boil and add in one tablespoon smoked paprika, cayenne pepper and honey each and one teaspoon of kosher salt before draining half the liquid and puréeing. Let cool before using.

Cocktail Method: Combine all ingredients and shake and double strain over ice. Garnish with heirloom baby carrots and a candied lime wheel.

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