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MIXOLOGY

FINEST MEXICAN CRAFT Scroll

MIXOLOGY

FINEST MEXICAN CRAFT Scroll

MIXOLOGY

FINEST MEXICAN CRAFT Scroll

DIA DE LOS MUERTOS COCKTAILS

DIA DE LOS MUERTOS

MEXICO’S DIA DE LOS MUERTOS IS A DAY TO CELEBRATE LOVED ONES WHO HAVE PASSED, AS THEY AWAKEN TO JOIN IN ON THE MERRIMENT. THE HOLIDAY HAS BECOME WELL-RECOGNIZED AROUND THE WORLD DUE TO ITS IRRESISTIBLE SYMBOLS, LIKE THE SUGAR SKULL AND MARIGOLD FLOWERS, AND FOR THE ALLURE OF THE HOLIDAY’S FESTIVITIES.

IN HONOR OF DIA DE LOS MUERTOS, CHEF DELGADO BUILT OFF OF THE DEEP FLAVORS OF MIJENTA’S BLANCO AND REPOSADO EXPRESSIONS TO DEVELOP A MENU OF CONTEMPORARY MEXICAN DISHES INSPIRED BY HIS CHILDHOOD. PAIRINGS INCLUDE POTATO FLAUTAS TOPPED WITH PEPITAS AND HABANERO CREAM, WHICH IS BEST ENJOYED WITH MIJENTA’S TENGO PRISA COCKTAIL, POZOLE VERDE WITH THE AMOROSO COCKTAIL USING MIJENTA BLANCO TEQUILA, GORDITAS DE CHILE COLORADO ALONGSIDE A BEVERAGE WITH NOTES OF ORANGE AND CHOCOLATE CALLED LADRON, ZUCCHINI TAMAL IN SALSA VERDE PAIRED WITH MIJENTA’S REMOLUCION, AND FINALLY A DESSERT OF CALABAZA EN TACHA WITH VANILLA ICE CREAM AND SALSA MACHA WITH A WARM ATOLE MIJENTA.

TENGO PRISA

by JOSE CARDENAS

INGREDIENTS


2 OZ MIJENTA TEQUILA BLANCO
.75 OZ. LIME JUICE
.5 OZ. CELERY SYRUP
SODA WATER
CELERY CHILI SALT RIM

METHOD


SHAKE ALL INGREDIENTS, STRAIN INTO A TALL GLASS WITH SALT RIM FULL OF ICE AND TOP WITH SODA WATER. GARNISH WITH CELERY LEAF.

FOOD PAIRING


PAIRS BEAUTIFULLY WITH ‘POTATO FLAUTAS’ BY CHEF ALAN DELGADO.

See Recipe

AMOROSO

BY MIJENTA CO-FOUNDER JUAN CORONADO

INGREDIENTS


1.5 OZ. MIJENTA TEQUILA BLANCO
.75 OZ. PASSION FRUIT PURE
.75 OZ. CINNAMON SYRUP
.5 OZ. LIME JUICE
.25 OZ. BENEDICTINE

METHOD


SHAKE VIGOROUSLY WITH PLENTY OF ICE, SERVE INTO A NICK AND NORA GLASS AND GARNISH WITH SAL DE GUSANO RIM AND A CILANTRO SPRIG.

FOOD PAIRING


PAIRS BEAUTIFULLY WITH ‘POZOLE VERDE’ BY CHEF ALAN DELGADO.

See Recipe

LADRÓN

by JOSE CARDENAS

INGREDIENTS


1.5 OZ. MIJENTA TEQUILA REPOSADO
.75 OZ. RAMAZOTTI AMARO
.75 OZ. SWEET VERMOUTH
3 DASH AZTEC CHOCOLATE BITTERS

METHOD


STIR ALL INGREDIENTS IN ICE GLASS, AND STRAIN INTO A CHILLED COUPE. GARNISH WITH ORANGE PEEL.

FOOD PAIRING


PAIRS BEAUTIFULLY WITH ‘GORDITA DE CHILE COLORADO’ BY CHEF ALAN DELGADO.

See Recipe

REMOLUCION

BY MIJENTA CO-FOUNDER JUAN CORONADO

INGREDIENTS


1.5 OZ. MIJENTA TEQUILA REPOSADO
.75 OZ. BEET JUICE AND HIBISCUS SYRUP
1 OZ. LIME JUICE
.25 OZ. AMARETTO
.25 OZ. PINEAPPLE JUICE

METHOD


SHAKE ALL INGREDIENTS VIGOROUSLY, STRAIN INTO A COUPE GLASS. GARNISH WITH A MICRO FLOWER.

FOOD PAIRING


PAIRS BEAUTIFULLY WITH ‘ZUCCHINI TAMAL IN SALSA VERDE’ BY CHEF ALAN DELGADO.

See Recipe

ATOLE MIJENTA

BY ELISA LA LOBA MEXICANA

INGREDIENTS


1 OZ. MIJENTA TEQUILA BLANCO
.5 OZ. NIXTA LIQUOR
1 CUP OF CORN ATOLE
1.5 OZ. FRESH SQUEEZED ORANGE JUICE
.25 OZ. PILONCILLO SYRUP

METHOD


HEAT A CUP OF WATER WITH CINNAMON STICK THEN ADD 2 TBS OF CORN FLOUR AND STIR WELL, SERVE INTO A MUG THEN ADD THE REST OF THE INGREDIENTS STIR AND ENJOY. GARNISH WITH A DEHYDRATED ORANGE.

FOOD PAIRING


PAIRS BEAUTIFULLY WITH ‘CALABAZA EN TACHA’ BY CHEF ALAN DELGADO.

See Recipe