EL CORAZON

2 ounces Corzo Silver Tequila

1.5 ounces passion fruit puree

1 ounce POM pomegranate juice

1 ounce fresh sour mix (preferably from scratch: two parts fresh-squeezed lemon juice, one part simple syrup)

Dampen the rim of a chilled martini glass with a lemon wedge, then set upside down on a plate with equal parts kosher salt and freshly ground Tellicherry pepper.

Mix remaining ingredients in a glass over ice. Shake and strain into the prepared glass.

Variation: Use Corzo Anejo and float 1/2 ounce Del Maguey Chichicapa Single Village Mezcal on top

CAZUELA

Fill a 16-ounce glass two-thirds full with equal parts coarsely chopped oranges, lemons, limes and grapefruit, skins and all

Muddle until glass is half fruit, half juice

Add a generous pinch of sea salt (or Kosher salt) and 1.5 ounces Gran Centenario Plata Tequila. Fill glass to top with ice and shake to mix. Top with Fresca grapefruit soda.

BLACK CHERRY CAIPIRINHA

In a sturdy 12-ounce glass place 1 lime (cut in 8 wedges) and 6 pitted sour cherries (12 halves). Muddle until juicy. Add 1 ounce simple syrup and 15 ounces Agua Luca 12X Filtered Cachaca.

Fill glass to rim with crushed ice. Shake or mix well with a spoon. Serve with a cocktail pick to eat the delicious cherries when the drink is done.

Optional: Garnish with a sprig of fresh Lavender

Note: Simple syrup is made by boiling equal parts sugar and water and then cooling.

(2006-06-30)

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