"As a mixologist, I love the fact that all Dulce Vida tequilas are higher in proof content. This helps to bring out the true agave flavor of a tequila-based cocktail, especially when you're diluting a drink by shaking it with ice."
"I especially enjoy the Dulce Vida Reposado, both as a mixologist and a tequila enthusiast. The Reposado is well balanced and versatile; it goes great on the rocks or mixed with just about anything." - Russell Davis, Mixologist of Péché (Austin), President of the American Bartenders' Association, Austin Chapter.
Our mixology philosophy - like our tequila - is pure and simple. We advocate the use of only fresh ingredients that bring to light the smooth taste of Dulce Vida, as opposed to artificial flavors or sugary additives that mask the tequila.
Note: All of these recipes were developed exclusively for Dulce Vida by Russell Davis.
Dulce Vida® Neat con Naranja
- Dulce Vida Añejo shot
- Slice of fresh orange
- Sprinkle of cinnamon
Shoot or sip a shot glass of Dulce Vida Añejo accompanied by a slice of fresh orange with a sprinkle of cinnamon.
Dulce Vida® Margarita
- 1 ¼ oz. Dulce Vida Blanco
- ½ oz. Dulce Vida Agave Nectar with ¼ oz. water
- ¾ oz. fresh lime juice
- Sea salt rim
Chill martini glass. Fill shaker with Dulce Vida Blanco, Dulce Vida Agave Nectar, lime juice and ice. Shake vigorously for 10 seconds. Rim martini glass with sea salt and strain contents of shaker into glass. Garnish with a flamed orange peel* resting on top of drink.
*How to make a flamed orange peel garnish
Using a vegetable peeler, take one whole orange and peel a 1-inch by 3-inch rectangular piece of the orange rind. The orange should be firm and fresh to insure there is plenty of oil present in the skin. To flame the oil, hold a lighted match or butane lighter in one hand; very carefully pick up the rind in the other, as if holding an eggshell. (Don't squeeze the rind, or you'll lose all the oil before you flame it.) Hold the rind by the sides - not the ends - between thumb and forefinger, skin side down, about four inches above the drink. Hold the match/lighter between the drink and the rind, closer to the rind. Snap/pinch the rind sharply, propelling the oil through the lit match and onto the surface of the drink. (Be sure to hold rind far enough from the drink to avoid getting a smoky film on the glass.) The oil expelled will ignite and bring a burnt orange aroma to the nose of the drink.
Dulce Vida® Roasted Jalapeño Sangrita
- 1 ¼ oz. Dulce Vida Reposado
- 1 oz. Dulce Vida Agave Grenadine (recipe below)
- 1 oz. fresh orange
- 1 oz. tomato juice
- ½ oz. fresh lime juice
- ½ oz. fresh grapefruit juice
- ⅛ tsp. chili powder
- ⅛ tsp. Sriracha sauce
- Slice roasted jalapeño
- Pinch sea salt
- Pinch cinnamon
The traditional way:
Pour tequila into a stemmed shot glass (chilling tequila before is optional). Combine all ingredients except tequila in a separate mixing glass, cover and chill in refrigerator, or stir with ice and strain into a separate rocks glass: this is the sangrita mix. Sip or shoot tequila and chase with sangrita mix.
As a mixed drink:
Take a highball glass and rim with sea salt or a cinnamon-sea salt blend. Combine all ingredients in glass and stir. Add ice and garnish with an orange wheel and a cinnamon stick.
Dulce Vida® Agave Grenadine
- 1 cup pomegranate juice
- ⅔ cup Dulce Vida Agave Nectar
Bring pomegranate and agave to a boil, remove from heat. Let cool.
Jalapeño Hibiscus Martini
- 1 ¼ oz. Dulce Vida Reposado
- 1 oz. Dulce Vida Agave Hibiscus Syrup (recipe below)
- ¾ oz. St-Germain Elderflower liqueur
- 1 oz. fresh lime juice
- Jalapeño slice
- Lime wheel garnish
Chill martini glass. Muddle a thin slice of jalapeño into a mixing glass, pressing down on jalapeño no more than 2 to 3 times. (The more you muddle, the more heat you will get.) Fill mixing glass with Dulce Vida Reposado, agave hibiscus syrup, St. Germain, fresh lime juice and ice. Shake vigorously for 10 seconds. If desired, rim martini glass with sea salt and turbinado sugar blend and strain contents of shaker into glass. Garnish with a thin lime wheel floating on top of drink.
Dulce Vida® Agave Hibiscus Syrup
- 1 cup water
- ⅔ cup Dulce Vida Agave Nectar
- 15 dried hibiscus flowers
Bring water and agave nectar to a boil and remove from heat. Drop in hibiscus flowers and stir gently (only enough to make sure flowers have been fully submerged). Let sit for at least 15 to 30 minutes, depending on taste, and strain with fine strainer. Throw away soaked flowers, or use for garnish.