Each agave plant is tended by hand until fully mature, and their piñas are baked low and slow in a traditional stone oven. The fermentation process lasts 7-12 days in open stainless steel tanks, enhancing the tequila’s natural aromas. The tequila is then twice distilled in pot stills and rested for two months, naturally aerating for a smooth and soft profile before aging. The result is an exceptional tequila bottled at 80 proof and 40% ABV.
Below are 6 recipes from Casa Azul that are definitely worth trying. Check them out and to learn more, go to casaazulspirits.com.
Add all ingredients except grapefruit soda to cocktail tin.
Fill tins with ice and quick-shake (5-8 seconds).
Strain into highball glass and fill with fresh ice.
Top with grapefruit soda.
Garnish with grapefruit half moon.
2 oz. Casa Azul Blanco
.75 oz. Fresh Lime Juice
.75 oz. Agave Nectar
2 Fresh Cucumber Slices
1-2 Fresh Jalapeño Slices
Rim rocks glass with salt (if desired).
Add all ingredients to cocktail tin. Fill tins with ice and hard-shake (12-15 seconds).
Fine strain into rocks glass over fresh ice.
Garnish with skewered cucumber slices.
Add all ingredients to mixing glass.
Stir until liquid is chilled and diluted (approx. 20 seconds).
Strain into chilled Nick & Nora or Coupe glass.
Garnish with expressed manicured grapefruit twist.
1.5 oz. Casa Azul Blanco
.75 oz. Hibiscus Raspberry Tea Syrup
.5 oz. Fresh Lime Juice
3 oz. Sparkling Water
Add all ingredients except sparkling water to highball glass.
Fill glass with ice and top with sparkling water.
Gently stir to combine.
Garnish with hibiscus leaf.
Add all ingredients except ginger beer to highball glass.
Fill glass with ice and top with ginger beer.
Gently stir to combine.
Garnish with expressed manicured grapefruit twist.
Add all ingredients to cocktail tin.
Fill tin with ice and hard-shake (12-15 seconds).
Strain into martini glass.
Garnish with chocolate shaving.
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