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.