Bloody Maria
2 oz Republic Plata Tequila
Fill with bloody Mary Mix
Splash of pickle juice
Dash of Tabasco to taste

Combine all ingredients in a cocktail shaker with ice. Pour over fresh ice in a tall glass. Garnish with celery stalk.


  

Longhorn Lemonade
1.5 oz Republic Plata Tequila
3 oz Lemonade

In a rocks glass filled with ice, pour tequila and lemonade, stir. Garnish with lemon and fresh mint leaves.

  

Republic Diablo
1.5 oz Republic Plata
4 oz ginger ale
½ oz Chambord
Half a fresh lime

Pour tequila and ginger ale into a rocks glass filled with ice. Top with Chambord and squeeze in fresh lime. Mix, garnish with a lime wedge and enjoy.

  

RegNog

1.5 oz Republic Plata Tequila
4 oz chilled Fresh Egg Nog
Organic Orange Twist


In snifter glass, combine the tequila and egg nog and stir well. Cut a half dollar-sized twist of orange peel just deep enough to not include any pith. Light a match, and hold the twist over the glass with two fingers, pointing the rind side at the surface of the drink. Place the burning match between the twist and the drink and squeeze the drink, sending the oils through the flame and onto the surface of the glass. (Be careful not to burn yourself, but make sure you see the oils ignite as they spray.) Drop the twist in the glass and serve.

  

Mexican Macchiato

1.5 oz Republic Reposado
2 oz organic coffee
½ oz organic agave nectar
2 oz organic whipping cream (whipped to a medium consistency)
Organic cinnamon to grate

In a mixing glass add coffee, agave nectar, tequila and a few grates of cinnamon; top with ice, cover and shake for 10 seconds. Strain into a martini glass. Pour freshly whipped cream over the back of a spoon to create a layer on top of the drink and dust with a couple more grates of cinnamon.

Recipe compliments of H. Joseph Ehrmann of Cocktail Ambassadors, San Francisco, California.

  

Republic Rancho Ancho

1.5 oz Republic Plata Tequila
1 cup cubed seedless organic watermelon
½ oz organic agave nectar
½ oz fresh squeezed lime juice
3 pinches of ancho chili powder

Add the watermelon and chili powder to a pint glass and muddle into juice. Add the lime, tequila and agave nectar and top with ice. Cover and shake well. Strain over fresh ice in a pint glass and garnish with a slice of lime and a pinch of chili powder.

Recipe compliments of H. Joseph Ehrmann of Cocktail Ambassadors, San Francisco, California.