Serves 1.

Note: Denver bartender J.J. Ahern won a cocktail contest in Mexico with this recipe.

• 11/2 oz. (3 tbsp.) Olmeca Altos Silver tequila

• 1/2 oz. (1 tbsp.) fresh lime juice

• 1 oz. (2 tbsp.) coconut water

• 1 oz. (2 tbsp.) cinnamon- infused tangerine juice

• 3/4 oz. (11/2 tbsp.) ginger-peach juice

• 3/4 oz. (11/2 tbsp.) agave syrup (nectar)

• Cinnamon-sugar

• Sliced white peaches

• Peeled and sliced fresh ginger


Fill a cocktail shaker with ice; add tequila, lime juice, coconut water, tangerine and ginger-peach juices and agave syrup. Shake well. Strain into an ice-filled glass rimmed with cinnamon-sugar. Garnish with peach and ginger slices.




Serves 1.

Luis Galvez, chef at Denver's Blue Bonnet Cafe, and bar manager and mixologist John Duvernet collaborated on this recipe.

• 2 oz. fresh strawberries (about 1/2 c.)

• 1 oz. (2 tbsp.) Cointreau

• Splash of agave syrup (nectar)

• 2 oz. (1/4 c.) Sauza Hornitos Silver Tequila

• 3 torn fresh basil leaves

• 1 oz. (2 tbsp.) fresh lime juice

• Sliced lime, for garnish

• Fresh basil sprig, for garnish.


Soak hulled strawberries in Cointreau and agave syrup. In a blender, combine strawberries with tequila, torn basil leaves, lime juice and ice. Blend until smooth. Pour in glass; garnish.



Serves 1.

Note: Luis Galvez and John Duvernet of the Blue Bonnet Cafe in Denver collaborated on this recipe.

• 1/4 peeled fresh orange

• Several slivers of fresh habanero chile

• 1/2 oz. (1 tbsp.) agave syrup (nectar), plus 1 drop, divided

• 2 oz. (1/4 c.) Sauza Tres Generaciones Reposado Tequila

• 1 oz. (2 tbsp.) fresh lime juice

• Splash Grand Marnier

• Fresh orange and lime slices


In a cocktail shaker, combine orange, chile and 1/2 ounce agave syrup. Muddle until mixed well.

Add tequila, lime juice and another drop of agave syrup. Add a splash of Grand Marnier. Shake vigorously. Pour over ice or blend and serve frozen. Garnish with fresh orange and fresh lime slices.



Serves 1.

Note: From El Camino Community Tavern.

• 11/2 oz. (3 tbsp.) Herradura Blanco tequila

• 3/4 oz. (11/2 tbsp.) lime juice

•3/4 oz. (11/2 tbsp.) agave syrup (also called nectar)


Fill a cocktail shaker with ice, add tequila, lime juice and agave syrup. Shake and strain into an ice-filled glass rimmed with salt.