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Mijenta Blanco and Reposado tequila bottles
CONVENIENT ONLINE ORDERING & DELIVERY OF THE MIJENTA COLLECTION IN THE USA. INTERNATIONAL SHIPMENT COMING SOON.

Woman bartender standing behind semi-circular bar, pouring a cocktail

MIXOLOGY

FINEST MEXICAN CRAFT Scroll
Bartender preparing Mayan hot chocolate with Mijenta Tequila Blanco

MIXOLOGY

FINEST MEXICAN CRAFT Scroll
Bartender holding Mayan hot chocolate next to bottle of Mijenta Tequila Blanco

MIXOLOGY

FINEST MEXICAN CRAFT Scroll

COCKTAILS

FESTIVE COCKTAILS – FELICES FIESTAS

MAYAN HOT CHOCOLATE

by Elisa Lopez

INGREDIENTS


1 oz. MIJENTA TEQUILA BLANCO
5 oz. RHUBARB AMARO
.25 oz. ANCHO REYES LIQUEUR
3 oz. HOT CHOCOLATE. (3 OZ. HOT WATER AND 2 TBSP. POWDERED CHOCOLATE)

METHOD


ADD ALL THE INGREDIENTS INTO A TEA CUP AND STIR WELL. GARNISH WITH A STAR ANISE AND CHILE DE ÁRBOL.

MIJENTA PINOLE

by Elisa Lopez

INGREDIENTS


1.5 oz. MIJENTA TEQUILA BLANCO
.5 oz. WHITE CHOCOLATE LIQUEUR
2 oz. PINOLE MIX. (2 TSP. PINOLE, 2 OZ. COCONUT MILK, .5 OZ. SWEET CONDENSED MILK AND MIX WELL).

METHOD


ADD ALL THE INGREDIENTS INTO A SHAKER WITH A LITTLE BIT OF ICE. STRAIN AND SERVE INTO A COUPE GLASS. GARNISH WITH WHITE CHOCOLATE FLAKES.

DANDY PINSTRIPE

by Mijenta Co-Founder Juan Coronado

INGREDIENTS


1.5 PART MIJENTA TEQUILA BLANCO
.5 TEA SPOON CRUSHED CARDAMOM
.75 PART LIME JUICE
.25 PART BENEDICTINE LIQUEUR
.5 PART CREME DE CACAO
1 BAR SPOON POWDERED SUGAR

METHOD


SHAKE ALL INGREDIENTS VIGOROUSLY WITH PLENTY ICE, STRAIN INTO A COUPE RIMMED WITH BITTER COCOA POWDER AND EXPRESS LEMON PEEL OIL.

TEQUILA DAISY

Original creation by Julio Cabrera

INGREDIENTS


1.5 PART MIJENTA TEQUILA BLANCO
.5 PART PINEAPPLE SYRUP
.75 PART LIME JUICE
.5 PART YELLOW CHARTREUSE

METHOD


SHAKE ALL INGREDIENTS VIGOROUSLY WITH PLENTY ICE, STRAIN INTO A COUPE AND GARNISH WITH PINEAPPLE LEAF.