Celebrate National Tequila Day!

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Out of all the holidays of the year, National Tequila Day is my all-time favorite. But what with staying at home in isolation since February, I nearly forgot about it — that is, until my friends over at PATRÓN reminded me about it. They were not about to let this day pass without sending me a few tips on what to do with that half a bottle I still have in the cabinet! It’s been a long day, so I’m planning to celebrate today, July 24 – National Tequila Day – by trying out one (or maybe two) of these fabulous recipes. Okay, maybe three. I can’t resist the Banana Boat, which wins the prize for the most adorable cocktail of the year.

Frozen Batanga

  • 2 oz PATRÓN Silver
  • 4 oz Mexican Cola
  • .75 oz Lime Juice
  • + Salt
  • + Ice

Method: Combine ingredients in a blender pitcher and blend thoroughly. Pour into highball and garnish with Lime wedge.

Banana Boat

  • 1.5 oz PATRÓN Reposado
  • 1 oz PATRÓN Citronge Mango
  • .75 oz lime
  • .75 oz honey
  • One whole banana
  • 2 cups of ice

Method: Combine all ingredients into a blender with ice. Blend until smooth. Garnish with banana dolphin.

Aquadisiac 

 

  • 1.5 oz Patrón Silver
  • 1 oz blue curacao
  • .75 oz lime juice
  • 3 oz Tropical Red Bull (yellow)
  • 2 cups of ice

Method: Combine all ingredients into a blender with ice. Blend until smooth. Garnish with pineapple wedge.

Frozen Sunset 

  • 1.5 oz PATRÓN Reposado
  • .75oz PATRÓN Citronge Orange
  • 1 oz blood orange juice
  • 3 oz Red bull orange
  • 2 cups of ice

Method: Combine all ingredients into a blender with ice. Blend until smooth. Garnish with Blood orange or lime wheel.

Spicy Strawberry Lime Margarita

  • 8 oz PATRÓN Silver
  • 4 oz PATRÓN Citrónge Lime
  • 12 Fresh strawberries
  • 4 oz Fresh lime juice
  • 2 oz Simple syrup
  • 2 cups Ice
  • + Half of a fresh jalapeño

Method: Combine ingredients in a blender pitcher and blend thoroughly. Taste and adjust sweetness or tartness to your liking, as berries and citrus may vary with the season. Pour into frozen mason jars. Garnish with half of a strawberry and a jalapeño coin.