Roca Patron Anejo: Spirit Review + Cocktail

Today we’re going to focus on an Añejo Tequila; Roca Patron. Patron is a well known brand. Known for crafting some of the world’s best Tequila. Roca Patron is handcrafted using the Tahona process which provides a super smooth, sophisticated and complex flavor profile. Roca Patron Añejo is aged for 14 months in used Bourbon barrels.  The aging gives the Añejo a medium gold, straw hue and provides notes of raisins, grapefruit, spice, ginger, citrus and a peppery crisp finish. Roca translates to “rock”, referring to the Tahona stone that is used to press the 100% Weber Blue Agave. The newer line of Roca Tequilas from Patron are bottled at a higher proof. Roca ranges from 84 to 90 whereas the traditional Patron rounds off at 80 proof.




The aroma is of 100% Weber Blue Agave that has been pressed by a two-ton volcanic stone tahona (I can smell the process!) You get a mellow aroma with hints of vanilla, agave, fruits and spices. This is the kind of Tequila that deserves to be sipped. I know I don’t need to mention that you should only be drinking 100% Agave Tequilas, right? Stay far away from the mixtos. Roca Patron is for a spirits’ connoisseur. This ultra-premium Añejo is definitely well balanced, beautiful and still approachable to Tequila drinkers who are new to Añejos.


For any real Tequila lover, Roca Patron Añejo is a must for your home bar.



I wouldn’t normally use an Añejo like this in a cocktail but, Roca is so versatile and complex, it can stand up to bold flavors in a simple drink.

Roca Smash:

2oz. Roca Patron Añejo

1oz. Lime Juice

3/4oz. Agave Nectar

2-3 Pineapple Chunks (Muddled)

4-5 Mint Leaves

*Muddle Pineapple and mint leaves in a cocktail shaker. Add remaining ingredients and fill with ice. Shake vigorously until chilled. Strain into a rocks glass filled with crushed ice or into a coupe glass. Garnish with mint sprigs.




!Salud¡ Tequila lovers!



Celebrate National Rum Day With Some New England Flare

Ever feel like you’re being inundated with spirit holidays? Every time we look around there’s some National Holiday happening. This Sunday is National Rum Day. This holiday I’m happy to celebrate! When we think about Rum, our minds usually take us to the Caribbean. Some sweet or blended drink with an umbrella. And, that’s not a bad thing. Today, I’m taking you to Boston. Yep, Boston. Bully Boy Distillers is the city’s first craft distillery.  All of the spirits are handcrafted in small batches. Bully Boy produces White Whiskey, White Rum, Vodka, American Straight Whiskey, Boston Rum and Hub Punch. One of their aged spirits, the Hub Punch, is a unique Rum spirit that is inspired by a lost pre-prohibition era original Hub Punch recipe from the Hub House Hotel in NY in the late 1800’s. Their Boston Rum is steeped with orange and lemon peel, raspberry and a mix of botanicals. Don’t let the fruits and herbs fool you. Bully Boy’s Hub Punch comes in at 70 proof. It’s great on it’s own and can stand up as a base spirit in cocktails.


When you first open the Hub Punch, you get a nice fragrance of the fruits and botanicals. There’s a sweet mellow aroma and we’re using it in one of our cocktails today. Hub Punch can be mixed in a number of ways. The Bostonians like it over ice, mixed with club soda or lemonade, ginger ale, iced tea and in cocktails. Because of the raspberries and citrus peels, Hub Punch is very fruit forward, in the best way possible.


The Boston Swizzle is a little dangerous. It’s like the best fruit punch you could ever make in your adult life. Super easy to sip on a long hot summer day. It’s really refreshing and all of the raspberry flavors and botanicals shine through.

Boston Swizzle:

2oz. Hub Punch

1oz. Pineapple Juice

1oz. Fresh Grapefruit Juice

1oz. Lime Juice

3/4oz. Campari

*Add all ingredients to a hurricane glass and fill half way with crushed ice. Swizzle (or stir) to chill. Top with more crushed ice and garnish with raspberries and a lime wheel.



Our next cocktail for National Rum Day features a really unique Spiced Rum from South Hollow Spirits. Twenty Boat Hand-Crafted Cape Cod Spiced Rum to be exact. South Hollow Spirits is the first legal distillery on Cape Cod since Prohibition. Pretty cool. Twenty Boat is the ultimate Rum Runner’s Rum. “As legend goes, 10 men were arrested near the Cape Cod coast. After posting bail, they reclaimed the boat and raced out of the harbor. Twenty harbor police and coast guard boats kept watch near the tip of Cape Cod. Eventually, the elusive motor boat was spotted and the chase commenced. The boat sped into Provincetown Harbor where it was abandoned and the rum runners fled on foot, never to be found. Twenty Boat Rum honors the bold spirit of independence embodied by these Cape Cod Rum Runners.”-South Hollow Spirits.


What a story, huh? Don’t you want to try Twenty Boat now?? You should because this is a unique Spiced Rum. What stands out the most to me is the chai. I can’t recall a Spiced Rum with chai as one of the spices. It’s a great addition to the cardamom, cinnamon, vanilla, rose hip, anise, lemon peel, orange peel, allspice, nutmeg and more. It gives a nice warmth, intensity and complexity to the Rum.

For the holiday, we’re celebrating with the “Catch 20” cocktail. It’s a nice mix of Twenty Boat Spiced Rum, Scotch and other complimentary flavors.

Catch 20:

1 1/2oz. Twenty Boat Spiced Rum

1/2oz. Blended Scotch

1/2oz. Falernum

1/2oz. Ginger Liqueur

1oz. Lime Juice

1 Dash Angostura Bitters

*Fill a fizz or highball glass with crushed ice. Add all ingredients and stir to chill. Top with more crushed ice and garnish with grated lime zest and cinnamon.



Enjoy National Rum Day in style, cheers!

Two Tequila Cocktails For Your Next Beach Trip

Is National Tequila Day over?? Yes. However, it TEQUILA SEASON!!! We should not only sip responsibly but, also accordingly. Summer cocktails are about what’s in season. Well, all cocktails should be about what’s in season. During the warmer months, we want light and refreshing cocktails. This is when I like to bring in fresh fruits, herbs, tinctures and bitters. And, Tequila. Of course. How about a nice Reposado? The aged agave spirit is so versatile. You get the warmth and depth of a good aged spirit without losing the bright and crisp notes of agave.

For today’s cocktails, I’ll be using Hornitos Reposado Tequila. It’s versatile, wonderful served neat and holds it’s own in cocktails. For this particular post, I’m blogging from the beach. Oh yes. The beach! On the road from North Carolina to South Carolina, there’s all kinds of fresh produce on the roadside from local farmers. We probably passed 2 million watermelons and 4 million peaches. So, what do I pick up on the way? Rainier Cherries, Cilantro (the non-infected variety) and Pineapple. Duh. I’ve got my Hornitos and I’m ready to cocktail by the pool/beach!

Cherry Blossom:

2oz. Hornitos Reposado Tequila

3/4oz. Lillet Blanc

3/4oz. Lemon Juice

1/4oz. Agave Nectar

3 Rainier Cherries

*Muddle pitted cherries in your cocktail shaker. Add remaining ingredients and fill with ice. Shake vigorously and double strain into a coupe glass. Garnish with a cherry and enjoy.


We’re about to smash and shake it up with this next cocktail. Smash cocktails are some of my favorites. I kind of have a thing for crushed ice. Smashes are typically made with Bourbon or Whiskey but, we make our own rules around here…

Pineapple Cilantro Smash:

2oz. Hornitos Reposado Tequila

2oz. Fresh Pineapple Juice

1oz. Lime Juice

1/4oz. Agave Nectar

Hefty Pinch of Cilantro

3 Dashes Jalapeño Tincture [Or a muddled jalapeño ring if you’d like]

*Tear some cilantro off the bunch (stems and all if you’d like) and muddle in your cocktail shaker to release the flavors. Add the remaining ingredients and fill with ice. Give the mix a hard shake and strain into a rocks glass. Fill with crushed ice and garnish with cilantro.


A fresh cocktail like this puts fish tacos on the brain. Enjoy the rest of Tequila Season with Hornitos Reposado Tequila!!




Do You Know How To Properly Taste Tequila? + Spirit Review: Blue Nectar Tequila

Do you know how to properly taste Tequila? Just grab a glass and taste, right? Maybe a little sniff and swirl here and there? Blue Nectar tequila is here to inform you of how to properly taste tequila. The proper tasting technique allows for maximum tequila pleasure. Here’s how:


First, you must have the right glassware. Blue Nectar suggests that you put the shot glass away. This isn’t a frat party, dude. Blue Nectar says ” they will cheapen the experience.” And, when using a shot glass, you lose out on many of the rich aromas. What should you use? A champagne flute, small brandy snifter or a white wine glass. I always go for the snifters. There’s also the Ouverture Tequila Glass by Riedel, if you really want to be official.



Now that you’ve picked out the right glassware, you’ve got to have the right tequila. I know I don’t need to mention that you should only be drinking 100% agave tequila, right? Put the mixto’s down!!! Pick up the good stuff.

The next thing you need to do is warm up your mouth, according to Blue Nectar. I like to think that my palate is somewhat refined and I know I “concentrate” on the spirit when tasting but, Blue Nectar Tequila has it down to a science. “Start by taking a tiny sip. Use your tongue to rub the tequila over the inside of your mouth. Make sure to cover the gums, tongue, inside the cheeks. Swallow, and breathe out through your mouth. Now you’re ready to taste.” This is exactly what I did when tasting Blue Nectar. It really makes a difference.

Savor the aroma. Unlike sampling wine, you should only take three small sniffs of tequila. The first sniff without swirling, and the second, while swirling to release the aromas.

Taste it slowly. When you take your small sips, let your palate get used to the tequila and breathe in through your nose. Swallow and exhale.

Define the taste. Much like wine, tequila can be defined by it’s region. For the real tequila buffs, you probably already know that Highland agaves grow at a higher elevation in red, iron-rich soils and tend to be larger. These tequilas lend a fruity, sweet-citrus note. In the Lowlands, the agave plants grow in drier, volcanic soils and tend to be smaller. These tequilas have more mineral, pepper, herbaceous and earthy notes. Blue Nectar is an estate-grown, Lowland tequila.

Last but not least, be sure to cleanse your palate. Between sips of tequila, have a taste of sangrita or water on hand. Especially when tasting between the different ages of tequila.

Blue Nectar Silver is triple distilled and agave forward. These are my favorite types. Really clean, crisp flavors. Really smooth, and an easy sipper on it’s own, Blue Nectar stands out in any cocktail

The Reposado is twice distilled. Aged 6-8 months in charred American oak barrels, this expression from Blue Nectar is rich and super smooth. The tasting notes are of oak, vanilla, roasted agave with a bittersweet finish on the palate.

The Special Reserve is just what it says. Truly a special tequila. It’s unlike any Añejo I’ve ever tasted. It’s lightly sweet on the palate with a nice warmth and a spicy finish. I don’t suggest making any cocktails with this expression. It’s perfect on it’s own, sipped slowly.



Now for a couple of cocktails. That is why you’re here after all. It’s time to take advantage of some fresh summer berries. This is a simple cocktail, open to your interpretation.



Raspberry Smash:

2oz. Blue Nectar Silver Tequila

1oz. Raspberry Syrup

1oz. Lime Juice

3-5 Raspberries

2 Dashes Jalapeño Tincture [Or muddled Jalapeño rings]

*Muddle raspberries and jalapeño ring (if not using Tincture) in cocktail shaker. Add remaining ingredients and fill with ice. Shake until chilled and double strain into rocks glass over fresh [crushed] ice. Garnish with fresh raspberries, jalapeño and lime wheels.



Summer Soiree:

1 1/2oz. Blue Nectar Reposado Tequila

3/4oz. Apricot Liqueur

3/4oz. Fresh Pineapple Juice

1/2oz. Lime Juice

1/4oz. Simple Syrup

2 Dashes Orange Bitters [Such as Hella Bitters]

*Add all ingredients to shaker and fill with ice. Shake until chilled and double strain into a chilled coupe glass. Garnish with a lime wedge. Cheers!



Toast to summer with Blue Nectar Tequila, ¡Salud!


Spirit Review & Cocktails: TINCUP Whiskey

TINCUP whiskey comes from distiller Jess Graber. You may be familiar with Stranahan’s Whiskey.  TINCUP is made with pure Rocky Mountain water from Colorado and a blend of midwestern corn, rye and malt. Most American bourbons have more corn (at least 51%) than rye in their blends, giving a sweeter taste. TINCUP is aged in new charred American white oak barrels, like many other bourbons, and bottled in Colorado. The whiskey is bottled at 84 proof. TINCUP is packing a punch, in a really good way.


When you first open the bottle, you get sweet malty aromas. On the nose, you get a hit of spice from the rye upfront. Sharp pepper notes, some bright citrus and flavors of ginger and cinnamon. Because of the high rye content (which is great), you get spice first and foremost on the palate followed by some burned or charred caramel notes. Like brûléed sugar. The high rye content makes this whiskey unlike any other American bourbon. TINCUP whiskey has really crisp, clean and bright flavors. Some of which can be attributed to pure Rocky Mountain water.




Made with pure Rocky Mountain water.


The whiskey comes with a little “Tin Cup” atop the cork. Heading up to the mountains? You’re all set for your campfire whiskey tasting.

This whiskey definitely pairs well with ginger. Want to keep it simple? TINCUP and ginger ale. You wont go wrong here. And, that’s the direction we’re heading in for our cocktails. Something easy and accessible. A bourbon buck. For this buck we’re using a ginger syrup, ginger ale (or ginger beer) and some club soda (inspired by the presbyterian cocktail). If you don’t want to make ginger syrup, the traditional buck is fine. TINCUP whiskey, lemon and ginger beer.





2oz. TINCUP Whiskey

1oz. Lemon Juice

1oz. Ginger Syrup

Ginger Ale [Or Ginger Beer]

Club Soda

*For ginger syrup, take about 6 or 7 coin sized slices of fresh ginger and cook them with 1 cup of sugar and 1 cup of water, first bringing to a boil and then simmering for about 15 minutes.

**Add TINCUP whiskey, lemon and ginger syrup to your shaker and fill with ice. Shake until chilled and strain into highball glass. Top with equal parts ginger ale and club soda. Garnish with lemon twist or wheel.




2oz. TINCUP Whiskey

1oz. Honey Syrup [1 Part Honey: 1 Part Hot Water]

1oz. Lemon Juice

3 Small Pieces of Pineapple

5 Mint Leaves

Peychaud’s Bitters

*In a double rocks glass or shaker, muddle pineapple, mint and honey syrup. Add whiskey (and ice if shaking) and stir. Fill glass with crushed ice (or shake and strain into rocks filled with crushed ice) and stir to mix. Top with more crushed ice and Peychaud’s or Angostura bitters. Garnish with small bouquet of mint. Cheers!









Spirit Review: Banks 7 Golden Age Rum

When you first open a bottle of Banks 7 Golden Age Rum, you’re in for a pleasant experience. Sweet spice aromas of blended rums fill your nose. Those distinct aromas from Jamaican and Barbados style rums are what greet you first. You can gather the complexities of this rum even before tasting. Banks 7 is a blen of 23 different rums from 8 distilleries from 7 different orinigs. A truly unique and one of a kind rum. The 7 origins are listed on the beautiful, sophisticated bottle. Trinidad, Jamaica, Guyana, Barbados, Guatemala, Panama and Java.


From Trinidad, there are hints of blackstrap molasses. This gives the rum so much character. After all, most rums are made from molasses.

From Jamaica comes pot-stilled rums. Jamaican rums are famous for their distinct aromatic flavor. They brought those aromatics to Banks 7. The pot-stilled rum brings a “bite” to Banks 7.

From Guyana comes the earthy and tropical notes which you get on the forefront of your palate. We may not all be familiar with Guyana style rums, but it brings some depth to Banks 7.

From Barbados comes the zest of Barbados style rums. Adding to the brightness of Banks 7.

From Guatemala comes the sugar cane. The sugar cane yields a toasted nut flavor to the rum. The toasted nut characteristics pair well with the aged flavors.

From Panama comes the dry notes you get from aged rums. It blends well with the woodsy notes in the rum.

From Java comes Batavia Arrack which lends spice. Arrack is a distilled spirit made from the fermented sap of coconut flowers, sugar cane, grain (red rice) or fruit depending on it’s country of origin. The spirit is sometimes blended and then aged and filtered.

DSC_4665On the palate, you do get some sweet fruit and molasses notes followed by spice and a punch from the Jamaican and Barbados Rums. This medium-bodied rum is definitely a smooth, but light and easy sipper. Try it in your next Old Fashioned.


The bottle is “sophisticated” and sleek with all of the 7 origins stenciled on the lower half and a beautiful purple label covering the upper half.

As far as cocktails go, this rum lends it’s self to the possibilities of many. Classic or original. The first one is an original. Mixing some banana infused rum and apricot brandy, I wanted to play on the tropical notes in Banks 7.



The “7 Origins” Cocktail:

1 1/2oz. Banks 7 Golden Age Rum

3/4oz. Apricot Liqueur

3/4oz. Lime Juice

1/2oz. Banana Infused Rum

1/2oz. Simple Syrup [Or Demerara Syrup]

2 Dashes Angostura Bitters

*Add all ingredients to shaker and fill with ice. Shake until chilled and strain into chilled coupe or over fresh ice.


The “Airmail” Cocktail:

1 1/2oz. Banks 7 Rum

3/4oz. Honey Syrup [1 Part Honey : 1 Part Water]

3/4oz. Lime Juice

2 Fresh Pineapple Chunks

1 Dash Angostura Bitters

Sparkling Wine

*Start by muddling 2 small chunks of pineapple in your shaker to release juice. Add remaining ingredients minus sparkling wine. Fill shaker with ice and shake until chilled. Double strain into champagne flute or fizz glass. Top with sparkling lime and garnish with lime twist.






Cheers from Banks Rum!






St. Bermuda

I’ve been so inspired lately by all of the great tiki cocktails floating around Instagram and cocktail blogs. Especially Home Bar Girl’s #TikiTheSnowAway movement. Tiki cocktails can be very involved. Sometimes having up to 15 ingredients! The rise of tiki culture come around after the post-prohibition era. You are probably familiar with Don the Beachcomber or the Mai Tai cocktail. There’s a great tiki read here and here. Rum and tiki go hand in hand, obviously. But, other spirits like Gin and Brandy find their place in some classic tiki cocktails as well. And, then there’s Blue Curacao. We’ll get to that in the next few posts for Mixology Monday’s “Blue” theme. It just screams tiki! Pain Killers, Pina Coladas, you kind of can’t go wrong with tiki.

For this original tiki cocktail, we’re going back to the Chinese Five Spice infused Gosling’s Black Seal Rum. A Bermudian rum. The rum brings this cocktail into tiki territory without using 10-15 ingredients.


I like to pair vanilla flavors with five spice. I think the flavors work fabulously together. So, for this cocktail, our sweetener is a Vanilla-Ginger syrup. It’s really easy to make.

For Vanilla-Ginger Syrup:

1 Cup Sugar

1 Cup Water

1 Vanilla Bean [Split]

~1/4 Cup fresh sliced Ginger

*Bring all contents to a boil and then reduce to simmer. Cook for about 10 minutes. Let mix cool, leaving sliced ginger and vanilla bean in syrup. After cooling, remove ginger and bottle. I like to leave the vanilla bean in the syrup.


This cocktail is perfect for winter sipping. You get the warming notes from the five spice and tropical notes from the pineapple and angostura bitters. And, you can pretend your on a warm caribbean island with sand, sun and all of the tropical goodness you deserve.

St. Bermuda:

2 1/2oz. Five Spice Infused Goslings Black Seal Rum

1 1/2oz. Vanilla Ginger Syrup

1oz. Fresh Pineapple Juice

1oz. Fresh Lime Juice

2 Dashes Angostura Bitters

*Add all ingredients to shaker and fill with ice. Shake until chilled and strain into large snifter or highball glass over fresh ice. Garnish with lime wheel. Cheers!





Spirit Review: The 86 Co.’s Cana Brava Rum

“Noise and Spirits”. The 86 Co. is a company that is focused on making high quality spirits for amazing cocktails. One of their slogans is “For Bartenders By Bartenders”. Well, here at FoodieTails, we’re Hometenders. A Hometender should care about quality spirits and ingredients as much as the best bartenders out there. Great spirits make great drinks. It’s the golden rule of imbibing. There are 4 core values that drive The 86 Co.: 1. Top notch “juice” for mixing (no “sour mix”). 2. A functional bottle (which is very unique) 3. “Complete transparency about the products” 4. “Timeless labels filled with information and educational facts.” Professional bartenders, producing craft spirits, hands on, seeing the process through from beginning to end, makes for the highest quality spirits on the market. After all, you do trust your bartenders to make you wonderful cocktails when you go out for a night on the town. Maybe you’ve gone to this little bar called Employees Only.  It’s kind of a big deal. Dushan Zaric, one of the founders of The 86 Co. and the genius behind Employees Only and Macao Trading Co, is a pioneer in the cocktail world. If you trust anyone’s opinion on what spirits you should be drinking, it’s this guy. Employees Only won “World’s Best Cocktail Bar” at Tales of the Cocktail in 2011. That should put things in perspective for you. If not, check this documentary out.

Cana Brava Rum is made in the Carta Blanca style of old Cuban Rums. Such a classic style rum inspires classic [Cuban style] rum cocktails. The Daiquiri, Mojito and the Old Cuban. Though the Old Cuban is typically made with an aged Cuban Rum, Cana Brava is aged for 12-24 months in new American Oak barrels. Once the distillate is cut to 49% ABV, it is transferred to American Whiskey barrels for 12-18 months. This rum is packed with complex flavors. After the aging process, Cana Brava is blended with older rums from Master Distiller Don Pancho’s collection for more complexity. The 86 team traveled to Panama to meet Master Distiller Don Pancho, world famous for his work for Cuban style rums. Don Pancho lent his signature pineapple yeast to the 5 time distilled Cana Brava rum for the perfect blend. There’s a great story on The 86 Co.’s journey to meet Don Pancho here. It’s time to cocktail!


I wanted to do something clean, crisp and “fruity” (if you will) with this flavor foward rum. We have Creme de Mure, a little lime and champagne. What more does one need?






Blackberry Trails:

2oz. Cana Brava Rum [Or other light rum]

1oz. Creme de Mure

3/4oz. Lime Cordial [Sweetened Lime Juice]

1 Pipett Jasmine Bitters [Optional]

Champagne/Prosecco/Sparkling Wine [Something on the dry side]

*For the lime cordial, I take the juice of about 6 limes and sweeten it to taste with cane sugar.

**Add all ingredients to mixing glass (or shaker) minus champagne. Stir to chill and strain into rocks or highball glass. Top with your bubbly of choice.




The unique and signature bottles of The 86 Co. even serve a great purpose. The bespoke bottle was designed for precision and functionality for all of the great bartenders out there. For us hometenders, It beautiful to look at. There’s a ergonomic grip and measurements etched right into the glass. Over 100 bartenders contributed to the design. It’s truly one of a kind.




A classic and recommended cocktail to start with is the Daiquiri. Cana Brava Rum makes a superior Daiquiri. Here, we’re having a pineapple-basil Daq. So easy and delicious.


Pineapple-Basil Daiquiri:

2oz. Cana Brava Rum [Or other light Rum]

1oz. Pineapple Syrup

3/4oz. Lime Juice

2-4 Basil Leaves

*For Pineapple Syrup, take fresh or bottled/canned pineapple juice and sweeten it to taste. No need to cook. Bottle and refrigerate.

**Add all ingredients to shaker and fill with ice. Shake until chilled and double strain into coupe glass. Garnish with basil leaf. Cheers!







Spirit Review: Tequila Avion

Summer might be gone but tequila is here to stay. You might want to step up your tequila game this season. While most are moving on to the hard water, let’s not forget about other aged spirits. Reposado anyone? Aged tequilas are open to a variety of flavors cocktail wise and great sipped on the rocks or neat. The most important factor in choosing the perfect tequila? The awards? No. The bottle or labeling? No. It’s all about the taste! We all have to kiss a few frogs. But, I’m here to tell you, start with Tequila Avion.DSC_4183

Tequila Avion is produced from slow roasted blue weber agave giving the spirit a bright, crisp, floral and fruit note. Roasting the agave at low temperatures gives Tequila a distinct flavor profile and conserves the natural flavor of the blue agave. This Reposado is aged six months in oak barrels. Through barrel resting the spirit obtains a light golden hue. What surprised me about the flavor of this Reposado is the brightness. It’s as crisp, vegetal and floral as a silver or blanco tequila with the characteristics of a barrel aged spirit. It sips well on the rocks.




The aroma is warm, smooth and of agave. The bottle itself screams premium. With a cork top and thick glass, more so at the bottom where there’s an etching of an agave plant with wings, Tequila Avion pays attention to detail. Both in branding and taste. It’s cocktail time! Outside of sipping this premium tequila on the rocks, Tequila Avion mixes well in cocktails.

Hecho en Jalisco:

2oz. Tequila Avion Reposado

3/4oz. Pineapple Juice

3/4oz. Cocchi Americano [Or Lillet Blanc]

1/4oz. Lime Juice

1/4oz. Simple Syrup [Or Agave]

2 Dashes Chocolate Bitters

*Add all ingredients to shaker and fill with ice. Shake until chilled and double strain into coupe glass (or over fresh ice). Garnish with lime twist. Cheers!






A sample of Tequila Avion was provided for this post. All opinions and pictures are my own. Cheers.



Gin…Tiki’ish Style

Tiki. Tiki cocktails are great. They can be quite involved with many ingredients but they’re so versatile. Since the doors are wide open for creativity, why not make a tiki style drink with none other than gin. So, of course this isn’t the first gin tiki cocktail ever. Rum is king for tiki style cocktails, let’s twist it up a little with an original Gin tiki style cocktail.




I have to admit. I’m becoming slightly biased. I LOVE falernum! I have to hold myself back from making a tall drink with crushed ice and falernum. It’s just perfect. To me, it puts the little tiki touch on any cocktail it’s in.


Labor day may be the unofficial mark of summer but, here in NC we’ll have close to 100 degree weather next week. Doesn’t feel like to Fall to me. But, because I’m a lover of all things fall and winter, I’m already there in my mind. Hence the sage. Just a couple of leaves thrown in to shake.



Sage Gun:

2oz. Gin

1 1/2oz. Pineapple Juice

1 1/2oz. Falernum

1oz. Lime Juice

2-3 Sage Leaves

*Add all ingredients to shaker. Fill with ice. Shake until chilled. Double strain into highball glass filled with crushed ice, top with club soda. Garnish with Pineapple ring and sage. Cheers!