World-renowned mixologists from LA (Juan Martinez of Toca Madera), NYC (Brian Matthys of The Gander), and Miami (Eddie Fuentes of 27 Restaurant & Bar) are celebrating Cinco de Mayo this year with DELEÓN® Tequila, and have crafted unique new cocktails with local, farm-fresh ingredients that are representative of their celebrated cities. Un-aged and unrivaled in finish, DeLeón Platinum Tequila, made from 100% Highland agave, is a provocative Blanco with a rich, complex agave honey that is slow-fermented and twice-distilled.
MIAMI
Eddie Fuentes, the renowned mixologist from Miami’s own 27 Restaurant & Bar and Broken Shaker, has fashioned a signature margarita cocktail featuring DeLeón Platinum Tequila that’s a unique representation of the city of Miami he calls “DaHouse Margarita,” using pineapple sage infused agave syrup and a curious spray of Mezcal.
DaHouse Margarita
By Miami’s Eddie Fuentes (27 Restaurant & Bar, Broken Shaker)
2 oz. DeLeón Platinum Tequila
.75 oz. Homestead lime
.75 oz. pineapple sage infused agave syrup
Shake and serve over ice. Garnish with Half Moon Spicy salt rim, a spray of Mezcal, fresh pineapple, sage and a lime wheel.
LOS ANGELES
Juan Martinez, the renowned mixologist from LA’s newest hotspot restaurant and lounge Toca Madera, has fashioned a signature margarita cocktail called “Amante Picante Margarita” featuring DeLeón Platinum Tequila that enhances every aspect of the classic construction with locally-sourced ingredients to create a flavor profile for the celebrated holiday that’s a unique representation of the city of Los Angeles. Locally-sourced serrano pepper and cilantro add some Mexican spice to this cocktail as a nod to LA’s significant Mexican population and influence.
Amante Picante Margarita
By LA’s Juan Martinez (Toca Madera)
2 oz. DeLeón Platinum Tequila
.75 oz. agave
1 oz. lime juice
Serrano pepper
Cilantro
Muddle two pieces of serrano pepper and clap 5 pieces of cilantro in a tin. Rim a highball with Tajin/Ghost pepper salt, shake all ingredients together and strain into a the highball glass. Garnish with a serrano pepper and sprig of cilantro.
NEW YORK CITY
Brian Matthys from The Gander and Corkbuzz has fashioned a cocktail he named “Las Flores de Mayo,” featuring DeLeón Platinum Tequila that enhances every aspect of the spirit to create a flavor profile for the celebrated holiday that’s completely unique. This cocktail is refreshing yet spirit forward, keeping the agave aromas and flavors from the tequila in the forefront. The verjus (unfermented grape juice) brings refreshing acidity along with a little fruit and sweetness while the Velvet Falernum adds spice and citrus, and the cacao bitters tie everything together.
Las Flores de Mayo
By New York City’s Brian Matthys (The Gander, Corkbuzz)
2 oz. DeLeón Platinum Tequila
1 oz. Verjus
.5 oz. Velvet Falernum
2 dashes cacao bitters
Add all ingredients in a mixing glass and stir well over ice. Strain into a chilled couple and garnish with a thin lime wheel. Cheers!
