National Tequila Day

National Tequila Day
Tweet about this on TwitterShare on FacebookShare on LinkedIn

Agave is a very passionate category of spirits. The people, the place, the culture, and the perspective of terroir help to make this one of my favorite categories.  The category’s diversity and the ability to be aged lend versatility to agave spirits in cocktails. In celebration of National Tequila Day on July 24, try these tequila-based cocktails inspired by the Young’s spirits portfolio.

TequilaCocktail_3Firm and Tantalizing

1 oz – Milagro Reposado

1 oz – Ramazzotti Amaro

11 oz – Cayenne Pineapple Syrup

11 oz – Lime Juice

1 – Dehydrated Pineapple Garnish

Shake all ingredients with ice. Strain into a chilled glass. Garnish with pineapple slice.



TequilaCocktail_2Gallant Sir

½ oz – Mezcal

½ oz – Bigalette

3 dashes – Laphroaig 10yr

1 oz – Jose Cuervo Traditional Reposado

¾ oz – Cantaloupe Syrup

1 – Fresno Chili Slice

1 oz – Lime

3 slices – Chili

Shake all ingredients with ice. Strain into a chilled Coupe glass. Garnish with sliced chili and mint leaves.


TequilaCocktail_4Like Magic

1 oz – Correlejo Blanco

½ oz – Rhum JM 100

½ oz – Cardamaro

¾ oz – Mango purée (Unsweetened)

¾ oz – Cayenne Pineapple syrup

3 dashes – Angostura bitters

3 dashes – Peychaud bitters

1 oz – Lime

1 – Dehydrated Lime

Shake all ingredients with ice. Strain into a glass. Garnish with dehydrated lime.



1 oz – St George Green chili

½ oz – Tres Agaves Blanco

½ oz – Poblano syrup

½ oz – Dolin genepi

1 oz – Lime

½ oz – Pineapple syrup

1 – Lime wheel

Shake all ingredients with ice. Strain into a tall glass over crushed ice. Garnish with lime wheel and mint leaves.


Jason AsherAbout the Expert: Jason Asher, Mixologist

Jason Asher, a Scottsdale native, began his career working in restaurants throughout high school and college. He relocated to San Francisco in 2001 to attend and graduate from the California Culinary Academy. He began his journey from bartender to mixologist at the Sanctuary Resort on Camelback Mountain in 2007. A few years later, in 2010, Jason won the prestigious GQ Bombay Sapphire’s “Most Inspired Bartender” nationally. His hospitality experience spans from cooking in kitchens, nightclubs, resorts, craft cocktail bars, assisting with national account beverage programs, private events, management and, most importantly, as a mentor within the local Arizona mixology community. He has been featured in numerous national publications, including Esquire, Imbibe, Tasting Panel, Food & Wine, GQ and Saveur. In April 2013, Jason was awarded “Top 100 Culinary Trendsetters” by the Scottsdale Culinary Festival. He is currently the Director of Mixology & Craft Spirits for Young’s Market Company in Arizona.