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      Añejo
      Blanco
      Reposado

      2 oz. Pasote Reposado

      .25 oz. Dry Curaçao

      .5 oz. Fresh Lime Juice

      .75 oz. Grapefruit Juice

      .5 oz. Liquid Alchemist Prickly Pear Syrup

      Fever Tree Grapefruit Soda

      Combine all ingredients into a shaker tin, add ice, cap and shake vigorously.  Dump contents of shaker into your glass, top with a splash of Grapefruit Soda and garnish with a fresh lime wedge.

      2 oz. Pasote Blanco

      .5 oz. Ferrand Dry Curacao

      .75 oz. Fresh Lime

      .5 oz. Organic Agave Syrup

      Combine all ingredients into a shaker tin, add ice, cap and shake vigorously. Dump the contents of the shaker into a bucket glass with a salted or Tajin rim. Garnish with a fresh lime wedge.

      1 oz. Pasote Blanco Tequila

      1.5 oz. Bozal Ensamble

      .25 oz. Aperitivo Liqueur

      .75 oz. Passionfruit Syrup

      .5 oz. Fresh Lime Juice

      1 oz. WTRMLN Juice

      Combine all ingredients, shake with ice and strain over large ice cubes in a glass rimmed with Tajin and sesame seeds.

      2 oz. Pasote Añejo

      .5 oz. Giffard Lichi-Li

      .75 oz. Lemon Juice

      .5 oz. Simple Syrup

      2 Dashes Yuzu Bitters

      Chill your coupe glass down with ice water. Build in shaker tin with Pasote añejo, Giffard Lichi-Li, lemon juice, simple syrup, and bitters. Add ice, cap with other side of tin and shake vigorously for 8-10 seconds. Dump your ice water from your coupe, then double strain with a Hawthorne strainer through a fine strainer into your chilled glass. Garnish with a lemon wheel and serve.

      2 oz. Pasote Blanco

      4 Fresh Pineapple Chunks

      .75 oz. Lime Juice

      .5 oz. Agave Syrup

      4 Mint Sprigs (1 for Garnish)

      Build in shaker tin with Pasote blanco, pineapplechunks, mint, lime juice and agave syrup, use a wooden spoon or muddler to smash everything together. Add ice, cap with other side of tin and shake vigorously for 8-10 seconds, double strain with a Hawthorne strainerthrough a fine strainer over ice cubes in collins glass.Garnish with fresh mint and pineapple.

      1.5 oz. Pasote Blanco

      .75 oz. Bittermen’s Pineapple Tepache Liqueur

      .5 oz. Royal Rose 3 Chile Simple Syrup

      .75 oz. Lime Juice

      3 Dashes Cocktail Punk Smoked Orange Bitters

      Build in shaker tin with Pasote blanco, tepache liqueur, lime juice, simple syrup, and bitters. Add ice, cap with other side of tin and shake vigorously for 8-10 seconds, double strain with a Hawthorne strainer through a fine strainer over 1 large ice cube in a double old-fashioned glass. Garnish with a pineapple wedge.

      2 oz. Pasote Reposado

      .25 oz. Dry Curaçao

      1 oz. Blood Orange Juice

      .5 oz. Lime Juice

      Ginger Beer Fill

      Build in shaker tin with Pasote reposado, dry curaçao, blood orange and lime juice. Add ice, cap with other side of tin and shake vigorously for 6-8 seconds, strain witha Hawthorne strainer into your collins glass over ice. Fill with ginger beer and garnish with a lime wheel.