• 1 oz. Dulce Vida® Blanco Tequila
• ¼ oz. orange liqueur, such as Paula's Texas Orange
• Fresh Pomegranate juice
• Lime Squeeze

Fill a lowball glass with ice. Pour Dulce Vida® Blanco and orange liqueur over ice. Fill with pomegranate juice. Finish with a squeeze of lime.

• 1 ¼ oz. Dulce Vida® Reposado or Blanco Tequila
• 6 oz. Grapefruit Soda
• ½ oz. Lime Juice
• Dash of Agave Nectar

Fill a highball glass with ice and add Dulce Vida® Blanco and lime juice. Top off with grapefruit soda and a dash of agave nectar.

• 1 oz. Dulce Vida® Reposado
• 1 oz. Dulce Vida® Agave Hibiscus Syrup (recipe below)
• ¾ oz. St-Germain Elderflower liqueur
• 1 oz. fresh lime juice
• Jalapeño slice
• Lime wheel garnish

Chill martini glass. Muddle a thin slice of jalapeño into a mixing glass, pressing down on jalapeño no more than 2 to 3 times. (The more you muddle, the more heat you will get.) Fill mixing glass with Dulce Vida Reposado, agave hibiscus syrup, St. Germain, fresh lime juice and ice. Shake vigorously for 10 seconds. If desired, rim martini glass with sea salt and turbinado sugar blend and strain contents of shaker into glass. Garnish with a thin lime wheel floating on top of drink.

• 1 cup water
• ⅔ cup Agave Nectar
• 15 dried hibiscus flowers

Bring water and agave nectar to a boil and remove from heat. Drop in hibiscus flowers and stir gently (only enough to make sure flowers have been fully submerged). Let sit for at least 15 to 30 minutes, depending on taste, and strain with fine strainer. Throw away soaked flowers, or use for garnish.

• Dulce Vida® Añejo shot
• Slice of fresh orange
• Sprinkle of cinnamon

Shoot or sip a shot glass of Dulce Vida Añejo accompanied by a slice of fresh orange with a sprinkle of cinnamon.

• 1 ¼ oz. Dulce Vida® Blanco
• ½ oz. Agave Nectar with ¼ oz. water
• 1 ½ oz. fresh lime juice
• Sea salt rim
• Fresh orange

Chill martini glass. Fill shaker with Dulce Vida Blanco, Dulce Vida Agave Nectar, lime juice and ice. Shake vigorously for 10 seconds. Rim martini glass with sea salt and strain contents of shaker into glass. Garnish with an orange wheel or a flamed orange peel* resting on top of drink.

How to make a flamed orange peel garnish
Using a vegetable peeler, take one whole orange and peel a 1-inch by 3-inch rectangular piece of the orange rind. The orange should be firm and fresh to insure there is plenty of oil present in the skin. To flame the oil, hold a lighted match or butane lighter in one hand; very carefully pick up the rind in the other, as if holding an eggshell. (Don't squeeze the rind, or you'll lose all the oil before you flame it.) Hold the rind by the sides - not the ends - between thumb and forefinger, skin side down, about four inches above the drink. Hold the match/lighter between the drink and the rind, closer to the rind. Snap/pinch the rind sharply, propelling the oil through the lit match and onto the surface of the drink. (Be sure to hold rind far enough from the drink to avoid getting a smoky film on the glass.) The oil expelled will ignite and bring a burnt orange aroma to the nose of the drink.

• 1 ¼ oz. Dulce Vida® Reposado
• 1 oz. Agave Grenadine (recipe below)
• 1 oz. fresh orange
• 1 oz. tomato juice
• ½ oz. fresh lime juice
• ½ oz. fresh grapefruit juice
• ⅛ tsp. chili powder
• ⅛ tsp. Sriracha sauce
• Slice roasted jalapeño
• Pinch sea salt
• Pinch cinnamon

The traditional way:
Pour tequila into a stemmed shot glass (chilling tequila before is optional). Combine all ingredients except tequila in a separate mixing glass, cover and chill in refrigerator, or stir with ice and strain into a separate rocks glass: this is the sangrita mix. Sip or shoot tequila and chase with sangrita mix.

As a mixed drink:
Take a highball glass and rim with sea salt or a cinnamon-sea salt blend. Combine all ingredients in glass and stir. Add ice and garnish with an orange wheel and a cinnamon stick.

• 1 cup pomegranate juice
• ⅔ cup Agave Nectar

Bring pomegranate and agave to a boil, remove from heat. Let cool.

• 2 oz. Dulce Vida® Añejo
• ½ oz. Agave Nectar
• Dash of Angostura Bitters
• Orange Peel

Muddle the orange peel, angostura bitters and agave nectar in an Old-Fashioned glass to release the orange oils. Add ice and Dulce Vida® Añejo. Stir all ingredients and garnish with a brandied cherry on a pick.