0.5 oz Lime juice
0.5 oz house Raspberry Syrup
0.25 oz St. Elizabeth Allspice Dram
1.5 oz Uruapon Mexican Rum
1.5 oz El Dorado 8 year aged Dark Rum
Hard 7 second shake, served over crushed Ice
The Green Mile:
0.75 oz Lemon/Lime Juice Mix
1 oz Pineapple Juice
0.5 oz St Germaine Elderflower
1.5 oz Ordinaire Absinthe
Hard 7 Second shake, served over crushed Ice
2 oz house Sematary batch with includes (Pineapple, Lime, Passion fruit and ginger)
0.5 oz Drambuie
1.5 oz King St Peated Scotch
served straight up, topped with a cO2 charged egg white espuma
La Catrina is a Casa Dragones Blanco cocktail crafted especially for Día de Muertos and Halloween by Mexican mixologist Luis Franklin Hernández.
– 2 oz. Tequila Casa Dragones Blanco
– ¾ oz. Lime Juice
– 1 oz. Pumpkin Syrup
– 2 oz. Aquafaba (Chickpea Water) with Plum Juice
– 4 Drops Marigold-Tangerine Bitters
Mix all ingredients and shake with ice. Single strain into a pre-chilled rocks glass over one large ice cube.
The Dark Knight
Perfect for fall evenings, The Dark Knight cocktail recipe was crafted at the high-end hotel, Las Alcobas in Mexico City. The ingredients in The Dark Night draw on
classic fall flavors like cardamom, which help to accentuate the deep hints of pepper and clove in Casa Dragones Blanco. Additionally, the citrus of orange liqueur and tangerine juice are also added to balance out the agave. This luxury Fall cocktail is perfect to sip on a cool autumn evening.
1 1/2 oz. Tequila Casa Dragones Blanco
½ oz. Orange Liqueur
2 oz. Pure Black Sapote
1 oz. Tangerine Juice
½ oz. Lime Juice
½ oz. Cardamom Syrup
Inspired by the volcanic rock found in our agave fields, this cocktail, crafted by Rael Petit, has an earthy flavor from the charcoal, and a bubbly finish from the
1½ oz. Casa Dragones Blanco
¾ oz. cinnamon bark and star anise syrup
½ oz. lime juice
A pinch of edible charcoal
Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco. Garnish with an edible flower.
2 parts BACARDÍ Spiced Rum
4 parts pineapple juice
Garnish: Pineapple wedge & leaf
Fill a highball or Tiki glass with cubed or crushed ice. Pour in the BACARDÍ Spiced Rum, followed by the pineapple. Give it all a gentle stir, then garnish with a pineapple wedge and a pineapple leaf.
2 parts BACARDÍ Superior Rum
1 1/3 parts BACARDÍ Black Rum
1 part Triple Sec
2 parts Sweet & Sour mix
2 parts Orange juice
1 part Grenadine
Garnish: Fresh fruit
Pour all ingredients into a shaker full of ice and shake vigorously. Strain and pour into a highball glass filled with ice. Garnish with fresh fruit.
1.5 parts BACARDÍ Superior Rum
0.5 part Midori Liqueur
0.5 part Reàl Coco
0.5 part Fresh Lime Juice
2 parts Dole Pineapple Juice
Shake all ingredients with ice and strain into a coupe or martini glass. Garnish with bat or ghost gummies.