Ingredients:

1 Oz Tekali of almonds
1 spoonful of perforated nut
2 Oz of evaporated milk Carnation Ice Carnation Hielo
1 Oz of orange
1 Cherry

Procedure:

Sufficient ice in the mixer is put, adds one ounce to him of tekali of almonds, a spoonful of pricked nut, 2 ounces of evaporated milk and one ounce of orange, is liquefied and in the end in “the margaritera” glass a cherry is put.

Ingredients:

4 Oz Sombrero Negro.
Fresh handle water with orange (sweetened the water).
1 salt.
¼ tajin dust.

Procedure:

A jar of 2 liters of fresh handle water is prepared with orange, previously sweetened., is added to him a pinch of salt, 4 oz of black hat and ¼ of bottle of tajín in dust, mix it whit ice and one uses in traditional glasses with a lemon slice.

Ingredients:

Sombrero lemon
Seven
Syrup of sugar
Pulp of tamarind
Orange Juice
Dust of tajín frozen

Procedure:

We add in a cocktail shaker 1 Oz de Black Sombrero Lemon, 2 Oz de Seven, ½ oz of sugar syrup and the pulp of tamarind previously incorporated to a glass with orange juice, is shaken and the glass with dust of tajin is frosted.

Ingredients:

Reserva del Señor
1 Oz lemon juice.
1 Oz orange juice.
1 Oz of sangrita.
Ice.
1 Slice of orange.
Frostlike embroidery with Chile piquen and salt.

Procedure:

In a cocktail shaker one is added oz of tequila Reserve of the Gentleman, a Oz of lemon juice, a Oz of orange juice, a Oz of sangrita and ice.It is shaken with vigor and one uses in a great glass with a slice of orange and previously frosted with chile piquenand salt.

Ingredients:

1 Oz de Tequila Reserva del Señor Almendrado.
1 Oz of liquor of almonds (tekali)
3 Oz of evaporated coconut milk(carnation).
1 kiss of chocolate.
Ice.
1 pinch of cinnamon.

Procedure:

In a mixer we added a Oz of tequila Reserve of Mr. Almendrado, a Oz of liquor of almonds (tekali) and 3 Oz of evaporated milk of the Coco Carnation, in order to give a romanticism touch him we added kiss to him of chocolate and a cinnamon pinch, with sufficient ice, is liquefied and glass with a straw uses in the middle.

Ingredients:

2 oz. Tequila
1 oz. Contreau
30 grams strawberries
ice

Procedure:

Blend the tequila, grape juice and syrup with ice until it reaches the consistency of frappe. Serve in with fresh grapes.

Ingredients:

2 oz. reposado tequila
2 oz. Grape juice
1 oz. grenadine
2 oz. corn syrup

Procedure:

Blend tequila, grape juice, grenadine and syrup with ice until reaching a frappe consistency . Serve in a highball glass topped with natural grapes.

Ingredients:

1 oz white tequila
1 oz Malibu
3/4 orange juice
dash granadine

Procedure:

Pour the tequila, Malibu and orange juice into a tall glass, then add grenadine and adorn with a cherry.

Ingredients:

1 oz. white tequila
1 oz. brandy
dash lemon juice
1/3 part sparkling wine
Pices of fruit (Kiwi, strawberry and apple)

Procedure:

Mix the juice and liquors in a cocktail shaker, put pieces of fruit (kiwi, strawberry and apple) in a champagne glass, pourthe contents of the cocktail shaker and fill the glass.

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Ingredients:

1 oz. silver tequila
1 oz. Green mint
1 oz. coffee liqueur
1/2 oz. powdered milk
1/2 oz. powdered sugar
3 oz. evaporated milk,
1 oz. coconut cream
Ice cubes.

Procedure:

Blend ice, milk, tequila, coffee liqueur, powdered sugar and coconut crème until it reaches the consistency of sherbet, then add powdered milk for a full-bodied drink. Add a touch of green mint and serve in a hurricane glass adorned with a breadnut flower.