Llevarte al Cielo

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Llevarte al Cielo is a perfect balance of exciting, rich butterscotch Fortaleza Reposado that leads to undertones of malted vanilla then rounds out your palate through hints of herbal orange spice.

  • 1.5 oz Fortaleza Reposado Tequila
  • .5 oz Amber simple syrup
  • .5 oz Benedictine Liqueur
  • 2 dashes Fever Tree Orange Bitters

Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled coupe glass. Garnish with an orange peel.

Amber Syrup

Makes one cup

For every bottle of Dos Equis Amber Ale add 1/3 cup brown derma sugar, a vanilla bean and a pinch of nutmeg. Combine all ingredients in a small saucepan. Bring up to a boil for one minute. Turn heat down and let simmer for ten minutes. Fine strain into an airtight container.

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Corallo

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A Corallo begins with Fortaleza Reposado and it’s natural slight toasted oak tasting notes, paired with hickory smoked pecan honey. The tequila is then layered with sharp, tart, apples in Calvados with a hint of orange spice using beneditine and bitters.

  • 1.5 oz Fortaleza Reposado
  • 1 oz Clear Creek Apple Brandy
  • .5 oz Benedictine
  • Dash Regan’s orange bitters
  • .5 oz Hickory Smoked Pecan Honey

Muddle hickory smoked pecan honey with Fortaleza Reposado tequila in a shaker. Add Clear Creek Apple brandy, Benedictine and orange bitters. Add ice, shake, fine strain and pour into a chilled martini glass.Garnish with an orange peel.

Sloane Square

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I put three of my favorite spirits together for this cocktail. Clenynlish 14 year old scotch with its zesty mandarin, fiery oak, long lingering finish pairs nicely with Fortaleza Reposado’s deep butterscotch and cinnamon spice. Benedictine offers a wealth of spices including cardamom, cloves, spicy toffee and orange notes. This cocktail should be sipped slowly and savored.

  • 2 oz Clenynlish 14 year old Single Malt Scotch
  • 3/4 oz Fortaleza Reposado
  • .5 Benedictine Liqueur
  • 2-3 dashs Regans orange bitters

Stir all ingredients in a beaker and strain into a chilled martini glass. Garnish with an orange twist.

Hermés

I recently had dinner at The French Laundry, Thomas Keller’s famous restaurant in Napa.  It was such a treat. When dessert time rolled around I declined. I am not usually a dessert person; I am more of a savory girl. My friend obliged and ordered a orange-pistachio cake.  By the time it was served, my friend had stepped outside to take a phone call. The cake looked delicious, so reached my arm across the table and took a small bite. What an incredible combination, orange, apricot, and pistachio. It was good, but I knew what would make it even better. I ordered a shot of tequila reposado and slowly poured it over the top of the cake, allowing it to soak in. Now it was perfect.  By the time my friend returned I had a very sheepish smile and the little cake was almost gone.

  •             1.5 oz Fortaleza Reposado
  •               ¾ oz Apricot brandy
  •              1/4 oz Cointreau Liqueur
  •              1/4 oz Pistachio Orgeat
  •             2 dashes Regans orange bitters

Combine all ingredients in a shaker. Shake well. Fine strain into a chilled coupe glass. Garnish with a candied orange peel.

Apricot Brandy

  • One cup sugar
  • Two tablespoons orange bloom honey
  • Three cups brandy
  • Two pounds dried apricots

Combine honey and sugar with 1 ½ cups water in a small saucepan. Cook over medium heat until sugar dissolves. Combine honey and apricots with brandy in an airtight container. Store in a cool place for three to eight weeks.

I choose orange blossom honey for this brandy because it compliments the apricot so well. You get more of a bright, orange jam note compared then some of the other over sweetened syrupy apricot brandy’s that you can buy.