National Tequila Day on July 24th shines a spotlight on modern mixology, where innovative tequila cocktails are kicking it up a notch on the classic Margarita. Across the country, bartenders are redefining agave spirits with unexpected, regional flavor pairings with such Campari’s tequilas as Espolòn Tequila Blanco, Ancho Reyes® Original Chile Liqueur, Montelobos Mezcal, Ancho Reyes Verde, and Espolòn Tequila Reposado.
They’re mixing them up and offering such unique Margarita experiences as the Espolòn Reposado Spicy Margarita, Espolòn’s Grand Margarita with either Espolòn Tequila Blanco or Reposado and Grand Marnier, and El Bandido made with Montelobos Mezcal and Ancho Reyes Verde
Espolòn Tequila is an approachable, high-quality tequila that’s the perfect foundation of every great margarita.
Montelobos Mezcal delivers a smoky, complex upgrade that turns the classic into a conversation starter.
Ancho Reyes brings the spice; its bold chile kick turns up the heat in any cocktail.
Espolòn Reposado, an additive-free tequila made from 100% Blue Weber agave in Jalisco, Mexico, ages in new American oak for 3 to 5 months, offering a bold, roasted agave flavor with notes of vanilla, tropical fruit, and warm spices.
Ancho Reyes Verde, a fresh poblano chile liqueur crafted in Puebla, Mexico, uses early-harvested, fire-roasted chiles. It delivers a bright, herbaceous, and spicy profile (40% ABV), perfect for elevating classic cocktails like margaritas and palomas to a higher level.
Espolòn’s Grand Margarita (Espolòn)
- 1.5 Parts Espolòn Tequila Blanco or Reposado
- 3/4 Part Grand Marnier Cordon Rouge
- 3/4 Part Fresh Lime Juice
- 1/4 Part Agave Nectar
Method: Shake ingredients with plenty of ice, then double strain into a coupette that has been rimmed with fine salt. Garnish with lime peel or a lime wedge.
Espolòn Reposado Spicy Margarita (Espolòn & Ancho Reyes)
- 1 Part Espolòn Tequila Reposado
- 1 Part Ancho Reyes® Original Chile Liqueur
- .75 Part Fresh Lime Juice
- .5 Part Agave Nectar
Method: Shake ingredients with plenty of ice, then double-strain into a rocks glass that has been rimmed with sea salt or chile-lime salt. Garnish with lime peel or a lime wedge.
El Bandido (Montelobos & Ancho Reyes)
- 1 Part Montelobos Mezcal
- 1 Part Ancho Reyes Verde
- 1 Part Fresh Lime Juice
- 1/2 Part Simple Syrup
Method: Shake ingredients well with plenty of ice. Strain into a rocks glass filled with ice and garnish with a lime wheel, mint sprig, and avocado salt dust.
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