Don’t save this drink for after dinner. This holiday party drink is more smooth than sweet and complements any course. Red Velvet is a simple twist on a traditional Manhattan with only 3 ingredients, aged Azuñia Añejo tequila, vermouth, and Apertivo Select. Go ahead and serve the Red Velvet all evening long.

The Chocolate Chili cocktail is hot chocolate-tequila-fusion, mixing Azuñia Reposado organic tequila, hot chocolate, and Ancho Reyes Chili Liqueur. This masterfully mixed cocktail’s spiciness is balanced with the chocolatey richness of cocoa and the sweetness of whipped cream. It’s up to you to decide if it is the perfect nightcap to end the evening or the perfect mug of goodness to jumpstart brunch.

The Melocoton Bellini takes everything you know about the classic Bellini and elevates it with a splash of tequila. Prosecco and peach puree is the traditional base for this essential brunch libation. Add Azuñia Blanco organic tequila and garnish with thyme for a fresh twist on your breakfast menu.

A perfectly plump apricot is one of nature’s most delicious gifts. The Damasco cocktail takes what we love about the fleshy fruit and layers in aged Azuñia Añejo tequila, rum, and vermouth for something extraordinary. Created by Blaise Faber of Tratto in Phoenix, Arizona, the Damasco is a simple-to-mix cocktail that will impress even the most experienced palates.

Relive the 30’s with our tequila twist of the Corpse Reviver. First published in the Savoy Cocktail Handbook by Harry Craddock in 1930, the Reviver cocktails may actually date as far back to the mid-1860s. In our version, we swap the gin for Blanco organic tequila but leave the Cointreau, Lillet Blanc, fresh lemon, and absinthe. Mix up a Corpse Reviver tonight.

Move over Pumpkin Spice Lattes. We’re serving up what might be the best pumpkin drink there is, the Pumpkin Margarita. Made with the Azuñia Reposado organic tequila, Orange Curaçao, lemon juice, and pumpkin puree, this fall-inspired Margarita is your new go-to for the first drink of the season.

There are at least a million martini recipe variations of the classic gin, vermouth, and green olive garnished drink. You can have it dry, on the rocks, dirty, or stirred (not shaken). You can make a martini with vodka in lieu of the gin. So we thought, “why not a tequila martini”? The Martinez is a bold blend of Reposado tequila, sweet vermouth, orange bitters, and Luxardo Maraschino. The only reason James Bond didn’t order his signature drink this way is that it hadn’t yet been invented.

Cucumber and peppers come together in this well-balanced drink. By using bell peppers instead of a spicier chile, New Orleans bartender, David Bliszcz, finds the ideal balance in the Gustavo, a delightful bell pepper cocktail. The recipe, served exclusively during a Tales of the Cocktail industry event and featured in Imbibe Magazine, is now available for you to shake up your next brunch.

As serene as snowfall, the Casa Blanco is a wonderful winter tequila cocktail. Shake up this combination of Blanco tequila, white rum, White Creme de Cacao, and Coco Reál Cream of Coconut, and fresh lime for this season’s holiday party.

Our holiday-inspired Nutcracker Flip is a delightful tequila rum cocktail worthy of an encore. This rum and tequila drink combines Ron Abuelo 12 year Rum and Nocello Walnut Liqueur with a touch of simple syrup. The winter cocktail, garnished with an orange wheel and nutmeg, will make visions of sugarplums dance through your head.