Celebrate Mother’s Day with CASAMIGOS TEQUILA

Celebrate Mother’s Day with Casamigos Tequila!

George Clooney and Rande Gerber’s ultra-premium spirit has three perfect cocktails to honor every mother in your life.

For the bubbly lover, the Mexican Mimosa combines Casamigos Blanco with fresh blood orange juice, topped with prosecco, the perfect cocktail to toast mom! The Casa Tea combines Casamigos Reposado, Hibiscus Tea and fresh lemon juice topped with Chamomile flowers. Lastly, the Roasted Red Bell Margarita combines Casamigos Reposado, fresh lemon juice, and agave nectar topped with roasted red bell peppers.

Cheers!

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MEXICAN MIMOSA

1 oz. Casamigos Blanco
1 oz. Fresh blood orange juice OR blood orange puree
2 Dashes firewater bitters OR 1 Serrano Slice
1/2 Thick Rim of salt, sugar, tajin mixture (equal parts)
Top off with prosecco
Combine all ingredients into tin shaker (except prosecco). Muddle serrano. Shake vigoroulsy for 4-6 seconds. Strain into rimmed champagne flute. Top off with chilled prosecco. Garnish with large blood orange peel expressed over cocktail and laid flat on top of flute.

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CASA TEA

2 oz. Casamigos Reposado
2 oz. Hibiscus tea
1 oz. Chamomile infused syrup
.5 oz. Fresh lemon juice
2 Fresh ginger slices

Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8-10 seconds. Fine strain into highball glass. Add fresh ice. Garnish with candied ginger and fresh chamomile flowers.

*To create chamomile infused syrup – Combine equal parts water and sugar in a medium saucepan. Bring to a boil, stirring occasionally, and cook until sugar is fully dissolved. Remove from heat and add dried chamomile blossoms. Allow mixture to steep for 15 minutes and then fine strain into airtight container. Store in refrigerator. Good for 3-4 weeks.

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ROASTED RED BELL

2 oz. Casamigos Reposado
1 oz. Fresh lemon juice
.5 oz. Agave nectar
4 1” Slices of Roasted red bell pepper
8-10 Cilantro leaves
2 Serrano slices

Combine all ingredients into tin shaker. Muddle fruit / herbs. Add ice. Shake vigorously for 8-10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish with 2 slices of roasted red bell pepper and lemon peel through skewer.

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