THE CASA CORTEZ MARGARITA
A house pour. Clean, citrus-forward, and unapologetically classic.
- 2 oz Halcón de Oro Blanco
- 1 oz fresh-squeezed lime juice
- ¾ oz orange liqueur (Cointreau or equivalent)
- ½ oz light agave syrup (optional, to taste)
- Flaked sea salt rim
- Lime wheel, for garnish
Rim a rocks glass with sea salt. Combine all ingredients in a shaker over ice. Shake until well chilled. Strain over fresh ice. Garnish.
THE HIGHLAND
PALOMA
The everyday Paloma, lifted by mineral-clean Blanco and good grapefruit.
- 2 oz Halcón de Oro Blanco
- ¾ oz fresh lime juice
- 3 oz fresh ruby grapefruit juice (or quality grapefruit soda)
- Pinch of sea salt
- Soda water, to top
- Grapefruit twist, for garnish
Build in a highball glass over ice. Stir gently. Top with soda. Twist and serve.
HALCÓN
SPRITZ
For long, warm afternoons.
- 1½ oz Halcón de Oro Blanco
- 2 oz dry sparkling wine
- ½ oz elderflower liqueur
- ½ oz fresh lime juice
- Soda water, to top
- Cucumber ribbon, for garnish
Combine all ingredients except soda in a wine glass with ice. Stir. Top with soda. Garnish.
THE SMOKED OLD FASHIONED
A spirit-forward stirred drink. A respectful nod to bourbon, made our way.
- 2 oz Halcón de Oro Reposado
- 1 bar spoon agave nectar (or demerara syrup)
- 2 dashes Angostura bitters
- 1 dash orange bitters
- Smoked cinnamon stick (or smoked glass), for garnish
- Wide orange peel, for garnish
Combine all liquid ingredients in a mixing glass with ice. Stir 30 seconds. Strain over one large cube. Express the orange peel and drape. Add a smoldering cinnamon stick alongside, or serve under a smoked glass cloche.
THE HIGHLAND
MANHATTAN
Reposado where rye usually lives. Surprising. Elegant.
- 2 oz Halcón de Oro Reposado
- 1 oz sweet vermouth (Carpano Antica recommended)
- 2 dashes aromatic bitters
- Brandied cherry, for garnish
Stir over ice for 30 seconds. Strain into a chilled coupe. Garnish.
MOLE
MARGARITA
A cocktail with weight. Best in cool weather.
- 2 oz Halcón de Oro Reposado
- 1 oz fresh lime juice
- ½ oz orange liqueur
- ½ oz light agave syrup
- 2 dashes mole bitters
- Cocoa-and-salt rim
- Orange twist, for garnish
Rim a coupe with cocoa-and-salt. Shake all ingredients over ice. Double strain. Garnish.
THE AÑEJO OLD FASHIONED
For evenings that deserve more.
- 2 oz Halcón de Oro Añejo
- 1 bar spoon raw cane sugar syrup
- 2 dashes Angostura bitters
- 1 dash chocolate bitters
Stir over ice for 30 seconds. Strain over one large cube. Express the peel over the glass and drape.
HALCÓN RESERVE
A spirit-forward sipper built around the Añejo. Stirred, restrained, refined.
- 2 oz Halcón de Oro Añejo
- ½ oz Pedro Ximénez sherry
- 1 bar spoon Amaro Nonino
- 2 dashes orange bitters
- Lemon twist, for garnish
Stir over ice for 45 seconds. Strain into a chilled coupe. Twist and discard.
CAFÉ AÑEJO
A nightcap. A digestif. A finish to the evening.
- 1½ oz Halcón de Oro Añejo
- 1 oz fresh espresso
- ½ oz coffee liqueur
- ¼ oz light agave syrup
- Three coffee beans, for garnish
Shake hard over ice until frothed. Double strain into a chilled coupe. Float three beans on the foam.
Specification