PERFECT FOR MIXING SIPPING AND STORYTELLING
BAJA BLOODY (A LIGHT AND REFRESHING END/BEGINNING)
2 OZ OF OUR BLANCO
4 OZ TOMATO JUICE
2 OZ FRESH OJ
1 OZ LIME JUICE
1 TSP HORSERADISH
Combine with ice, a dash of Tabasco®, and Worcestershire sauce. Shake vigorously.
Pour over 16 oz ice-filled pint glass and do something spicy.
CALIFORNIA ICED TEA (LIKE SIPPING A BAJA SUMMER)
6 OZ OF OUR REPOSADO
12 OZ PEACH GINGER ICED TEA
1/4 LIME SQUEEZED
3 OZ FRESH OJ
2 OZ AGAVE NECTAR
Combine all ingredients in a 32 oz pitcher of ice and gently stir.
Pour into 20 oz red wine glass filled with ice, garnish with peach slice. Stare at the ocean and look mysterious.
HOTEL PALOMA (LOW CAL AND DELICIOUS)
2 OZ OF OUR REPOSADO
6 OZ FRESCA®
1 LIME WEDGE
SALT
Rub the lime wedge along the rim of a 12 oz cocktail glass and garnish with salt.
Fill with ice and pour in our Reposado and top off with Fresca. Squeeze in a little lime. Put a smile on your face.
PENTHOUSE MARTINI (PERFECT RIGHT ABOUT NOW)
3.5 OZ OF OUR ANEJO
1 OZ FRESH ORANGE JUICE
1 OZ PINEAPPLE JUICE
1/2 OZ SOUR MIX
Shake vigorously with ice and strain into martini glass.
Garnish with pineapple and a story that has no end.
CABO SMOOTHIE (MANGO AND AVOCADO – A BAJA TREAT)
2 OZ OF OUR ANEJO
1/2 CUP FRESH MANGO
1/4 CUP FRESH AVOCADO
3 OZ FRESH OJ
SQUEEZE OF LIME
1/2 OZ AGAVE NECTAR
1 CUP OF ICE
Toss it all in a blender and rev it up until smoothie smooth.
Pour into a 20 oz Bordeaux glass and continue being smooth.
HEAVENLY HOTEL (GIVE LIFE A VIGOROUS SHAKE)
2 OZ OF OUR BLANCO
2 OZ FRESH OJ
LIME WEDGES
Combine tequila, OJ, ice and a squeeze of lime in a shaker. Shake it like you mean it.
PEACH CHAMPAGNE ON ICE (BRUNCH WITH THIS GREAT MIMOSA ALTERNATIVE)
1 OZ OF OUR REPOSADO
2 OZ CIPRIANI BELLINI MIX
OR PEACH NECTAR
4 OZ PROSECCO
Combine tequila with Bellini mix and pour over ice in shaker. Strain liquid in 8 oz champagne flute.
Top with prosecco. Say “Perfecto!” after each slow sip.
