Amatitan Monk.......................................................................................................Print This Page
2 oz Partida Reposado Tequila
3/4 oz St. Germain
1/4 oz Benedictine
1/4 oz lime juice
1/4 oz lemon juice
Shake and strain into cocktail glass.

“I like this recipe because it lets the Tequila shine while taking advantage of the natural acidity in Tequila and St. Germain. The Benedictine adds complexity as a third or fourth note.” – John Kinder, MK Restaurant, Chicago

The Skinny Carlos
1.5 oz Partida Blanco Tequila
1 oz Lillet Blanc
3/4 oz fresh grapefruit juice
1/2 oz pomegranate syrup
1.5 oz of Brut Champagne

First, add the champagne to a Collins Glass with ice. Shake the first four ingredients over ice and strain into a Collins Glass over ice and champagne. Garnish drink with a large grapefruit twist and enjoy!

“After experimenting, I realized that adding the champagne first helped create a more balanced taste with or without a straw.” – Navarro Carr, Trois, Atlanta

The Cucumber Viper
3 half inch slices of cucumber
2 lime slices
1.0 oz. fresh lime juice
1 cube sugar or 0.25oz agave nectar
1.5 oz Partida Blanco Tequila
0.25 oz Gran Torres Orange Liqour
Dust of chili piquin

Muddle the first four ingredients. Add the rest and top with ice.  Shake and strain into martini or over rocks in old fashion glass.  – Jonathan, Adobo Mexican Grill, Chicago

An Apple a Day
1.5 oz Partida Reposado Tequila
0.5 oz Apple Schnapps
0.5 oz Ginger Syrup
1.5 oz Organic Apple Juice

Shake all ingredients and serve chilled in a martini glass. Garnish with Slice of Apple. – Marita Leonard, Ortinaque on the Mile, Miami

Very Berry Partida
5 Blueberries
3 Blackberries
0.5 oz Organic Agave Nectar
1.5 oz Partida Blanco Tequila
1.5oz Organic Cherry Juice
Splash Strawberry Sparkling Water

Muddle berries in highball glass. Add agave, tequila and cherry juice, top with ice. Shake well. Top with strawberry soda. – Marita Leonard, Ortinaque on the Mile, Miami

Roosta Sunrise
1 part Partida Blanco Tequila
1 part Roostas No 5 Bloody Mary Mix
1 part Orange Juice
Shake and Strain
Serve with an orange wheel

Arthur Infeld is well know in the Miami bar scene and has recently created his own Roostas No 5 Bloody Mary Mix. – Arthur Infeld, Town Kitchen & Bar, Miami

Mexican Hot Chocolate Martini
1 oz Partida Reposado
1/2 oz Godiva Dark Chocolate Liquor
1/2 oz 1921 Tequila de Creme
1 oz Creme de Cacao

Shaken well. Chocolate syrup swirling up to the lip of the glass. Chocolate syrup rimming the glass. Cinnamon the rim in a shaker tin. Garnish with a cinnamon stick. A pinch or two of chili powder (depending on the guest). – Jeret Richard Pena, San Antonio

Look Better Naked Margarita:
1.5 oz Partida Reposado Tequila
1/2 oz Samazon Pure Organic Acai
3/4 oz 100% Organic Agave Nectar
4" sprig rosemary (top inch reserved for garnish)
1/2 oz organic egg white
1 lime, fresh squeezed
organic salt for rimming
fresh, cracked organic green peppercorns for rimming

Rim a 10 ounce cocktail glass with equal parts organic salt and fresh cracked organic green peppercorns. Remove rosemary leaves from the woody stem and muddle in a 16 ounce pint glass until aromatic. – Adam Seger, Nacional 27, Chicago

White X-Mas
2 full tablespoons of lemon sorbet
3 oz of Partida Tequila Blanco
1/2 oz of St. Germain
Touch of fresh squeezed lemon juice
Agave nectar & crushed short bread cookies

Dip rim of glass in agave nectar and then in crushed short bread cookies, enough to coat the rim. Mix all ingredients in a shaker with a few cubes of ice and shake well. Serve in a short Martini glass. – Dalio Calado, New York

Partida Tequila Shrimp Ceviche w/ Agave Nectar
1/2 lb (13-15) shrimp
1 white onion
1/2 stalk celery
2 medium carrots
5 vine ripened tomatoes
1 cup Partida Blanco Tequila
1 tsp. chipolte pepper
1 bunch cilantro (finely chopped)
1 cup agave nectar
6 cloves garlic
3 whole shallots
1 tblsp. ketchup
1/2 cup lime juice
1/2 cup orange juice

Preparation: Cut and roast onion, celery, carrots, tomatoes, garlic, and shallots. Remove and blend in a blender with Tequila, ketchup, and chipolte. Let chill, boil the shrimp in water seasoned with sea salt until about half cooked, then chill. Combine all ingredients. Season to taste. – Eric Scott, Ortinaque on the Mile, Miami

Anejo Kiss
1.5 oz. Partida Anejo Tequila
1 oz. Amarula
1/2 oz Creme de Cacao (white)
– Andre Cassagne, Ortinaque on the Mile, Miami

Suavecita
1 1/2 oz Partida Reposado
1/2 oz Aperol
1/2 oz Sweet Vermouth
1/2 oz Dry Vermouth
Dash of Angostura Bitters

Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon twist. – Jacques Bezuidenhout, San Francisco

Partida Pina Margarita
5 pieces Muddled fresh cilantro (pending on potency)
4 square chunks Muddled fresh pineapple (pending on potency)
0.5 oz fresh lemon juice
0.5 oz Partida Agave nectar
2 oz Partida Blanco Tequila

Muddle cilantro and pineapple to a mash build all other ingredients add ice and shake well. Strain over fresh ice into a 10 oz rocks glass and garnish with cilantro sprigs and a pineapple wedge. – Willy Shine & Aisha Sharpe, Contemporary Cocktails, Inc., New York

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