Eh•Spe•hismo (Mirage)
Created by Stephen O’Toole of El Catrin
Dip glass rim in sweet & spicy rimmer mix. Fill glass with ice. Combine 1.5 oz Añejo Tequilla, 0.5 oz Blue Curacao & 1 oz Bar Mix (2 ½ tsp water 1 tsp lime juice, 1 tsp lemon juice, & ½ tsp sugar) in a shaker and shake well. Pour over ice and top off with Lime Jarritos. Garnish with cucumber slices.

The Spring Break
Created by Fable Diner
Combine 1.5oz Beefeater Gin, 0.5 oz Elderflower Liqueur and 0.5 oz Fresh Lime Juice and shake. Pour over fresh ice in a Tiki glass (recommended glass). Add 5oz of Guava Jarritos. Garnish with Lime Foam and a Kiwi wheel.

Strawberry for the Souls
Created by Joanna Matysiak of La Carnita
Combine 2oz Tequila, 1oz Lemon Juice and 3oz Coconut Water in a shaker and shake away. Strain contents into a mason jar (recommended glass) over fresh ice. Top up with 3oz Strawberry Jarritos, garnish with strawberry slices & a dehydrated lemon wheel and enjoy!

Fresa Patada
Created by Julie Morrison of R&D
Combine 1 oz Lemon Juice, 1/2 oz Passionfruit Honey Syrup, 1.5 oz Leblon and 1 oz Yuzu Liquor into a shaker. Shake and strain into a wine glass full of ice. Add 4 drops of Thai Chili tincture and top with Strawberry Jarritos and garnish with a whole strawberry.

El Tigre
Created by Jacob Sharpe of Pray Tell
Rim a tall glass with 5 Spice Salt and fill with ice. Combine 1oz Cazadores Blanco Tequila, 0.5oz Cynar, 0.5oz Dry Vermouth, 0.75oz Lime Juice, 0.5oz Spicy Honey Syrup and 2 Dashes Angostura Bitters and shake well. Pour into tall glass and top with Fruit Punch Jarritos.

Alphonso Radler
Created by Aimee Normore of Jackpot Chicken Rice
Pour 6oz Mango Jarritos, 6oz Pilsner and 1oz Vodka into a pint glass. Add 3 sprigs of Thai Basil, top with ice and enjoy!

Mandarin Sunset
Created by Jay Jones of Vij’s Restaurant
Combine 1.5oz Pisco, 1.5oz Fresh Lemon Juice, 3/4oz Pineapple Syrup and ¼ Grapefruit Bitters into a shaker with ice cubes and shake briskly. Strain into a 16oz glass. Top with 4oz Mandarin Jarritos and fill with crushed ice to glass rim. Garnish with edible flowers.

Paloma
Created by Nicki Laborie of Bar Reyna
Combine 1.5oz Tequila, 1.5oz Grapefruit Jarritos, 3/4oz Lime Juice and 3/4oz Agave Syrup in a shaker and stir well. Pour over ice and garnish with a slice of grapefruit.

The Cocky Fizz
Created by Kristen Magnusson of The Coop
Combine 1 oz Tanqueray Gin, 0.5 oz Elderflower Liqueur, 1 oz Lime Juice and 2oz Grapefruit Jarritos in shaker, add ice and shake well. Pour into glass, garnish with ½ Grapefruit wheel and 1 sprig of Rosemary.

The Jarritos-Jito
Created by Matt Basile, Lauren Chisholm & Chef Matt Obermoser of Lisa Marie
Muddle 2 Kefir Lime leaves (no stems), 1 sprig Thai Basil and 3 Lime wedges in a High Ball glass. Top well muddled ingredients with 0.5oz Homemade Thai Simple Syrup (see recipe below), 1.5oz premium White Rum, stir well and add ice to fill glass. Top cocktail with 2oz+ Tamarind Jarritos and garnish with a Lime wheel and Thai Basil sprig.
Thai Simple Syrup
Combine 1 cup of water and 1 cup of sugar in a saucepan over low heat. Cook, stirring until the sugar is dissolved. Bring to a boil and add 6-8 sliced Kefir Lime leaves, 6 stems of Lemon Grass, cut in half and smashed, and 5 inches of peeled and sliced Ginger. Simmer for 5+ minutes or until syrup is thickened. Cool. Strain and bottle. Keep refrigerated.