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• 2 ounces Blanco tequila  
• 1 ounce Strawberry Liqueur
• 1/2 ounce Triple Sec 
• 2 ounces Lemonade
• 2 ounces Strawberry Puree Mix

Coarse Salt or Sanding Sugar for the rim (your choice) 

Simple Sugar (optional)

Garnishes: Limes, lemons, fresh strawberries, mint

•  2 cups dried hibiscus flowers
• 2 cups sugar, plus more for the glass 
• 1 1/2 ounces Blanco or  Reposado tequila
• 1/2 ounce agave nectar
• 1/2 ounce fresh lime juice 
• Optional - Ground cinnamon, for the glass
•  Lime wheels, for serving

• Ice
• 3 ounces fresh grapefruit juice
• 2 ounces reposado tequila
• 1/2 ounce fresh lime juice
• 1 ounce chilled club soda 
• 1 ounce lemon-lime soda (such as Sprite) 
• 1 lime wheel

- 2 oz Equanimity Tequila Blanco

- 1 oz fresh grapefruit juice

- 0.5 oz fresh lime juice

- 0.5 oz simple syrup

- 2-3 fresh basil leaves

- Grapefruit soda (such as Jarritos or Fresca)

- Ice

- Grapefruit wedge and basil sprig for garnish

Instructions:

1. Muddle the Basil: In a cocktail shaker, gently muddle the fresh basil leaves with the simple syrup to release their aromatic oils.

2. Add Ingredients: Add the Equanimity Tequila Blanco, fresh grapefruit juice, and fresh lime juice to the shaker.

3. Shake: Fill the shaker with ice and shake well until the mixture is chilled.

4. Strain: Strain the mixture into a highball glass filled with ice.

5. Top Off: Top off the drink with grapefruit soda.

6. Garnish: Garnish with a grapefruit wedge and a sprig of basil.

- 2 oz Equanimity Tequila Añejo

- 1 oz fresh lemon juice

- 1 oz caramel syrup (you can make this by melting caramel candies with a bit of water or use store-bought caramel sauce)

- 1/2 oz egg white (optional, for a frothy texture)

- A dash of Angostura bitters

- Ice

- Lemon twist or caramel candy for garnish

Instructions:

1. Prepare the Shaker: Add the Equanimity Tequila Añejo, fresh lemon juice, caramel syrup, and egg white (if using) into a cocktail shaker.

2. Dry Shake: Shake the mixture without ice for about 15 seconds to emulsify the egg white and create a frothy texture.

3. Add Ice: Add ice to the shaker and shake vigorously for another 15-20 seconds until well-chilled.

4. Strain: Strain the mixture into a chilled coupe or rocks glass.

5. Garnish: Add a dash of Angostura bitters on top and garnish with a caramel candy on the rim of the glass.

- 2 oz Equanimity Tequila Blanco

- 1 oz fresh lime juice

- 1 oz dragon fruit puree

- 0.5 oz agave syrup

- Ice

- Salt for rimming (optional)

- Dragon fruit slice for garnish

Instructions:

1. Rim the glass with salt (optional).

2. In a shaker, combine Equanimity Tequila Blanco, fresh lime juice, dragon fruit puree, and agave syrup.

3. Add ice and shake well.

4. Strain into a glass filled with ice.

5. Garnish with a slice of dragon fruit.

•  2 1/2 cups (20 ounces) blanco tequila 
• 1/2 cup (4 ounces) Ancho Reyes Verde (poblano liqueur) 
• 2 ounces pineapple juice
• 1/2 cup fresh lime juice (from 4 to 5 limes) 
• 1 fresh pineapple, peeled and cored 
• Mint sprigs, lime wheels, and jalapeño slices, for garnish
• Topo Chico, for serving

• 1 ½ ounces blanco tequila
• ¾ ounce Lillet Rosé
• ½ ounce blood orange syrup (such as Liquid Alchemist)
• 1 ounce lime juice, strained of any solids, from 2 limes 
• Ice
• 2 ounces sparkling water (such as Topo Chico)
• Dried rose petals

• 1 tablespoon (1/2 ounces) bee pollen 
• 1 tablespoon (1/2 ounces) Kosher salt 
• 3 tablespoons (1 1/2 ounces) Mijenta Reposado Tequila 
• 1 1/2 tablespoons (3/4 ounces) honey syrup 
• 1 1/2 tablespoons (3/4 ounces) lemon juice
• 1/2 tablespoon (1/4 ounces) ginger juice
• 1/2 tablespoon (1/4 ounces) Mezcal