SŨ MARGARITA
In a shaker, add:
50 ml SŨ Blanco
25 ml Triple Sec
25 ml fresh lime juice
2 bar spoons agave nectar
Method:
Stir with a bar spoon to fully dissolve the agave nectar.
Add ice cubes to the shaker.
Shake hard for 7 seconds.
Serve:
Fine strain over fresh ice cubes in a rocks glass rimmed with powdered sea salt, lightly moistened with a mist of orange blossom water.
Garnish:
Lime supreme on top.
SŨ PALOMA
In a shaker, add:
50 ml SŨ Blanco
25 ml fresh pink grapefruit juice
15 ml fresh lime juice
5 ml agave nectar
Top with Two Keys Pink Grapefruit Soda
Method:
Stir with a bar spoon to dissolve the agave nectar.
Add ice cubes to the shaker.
Shake hard for 5 seconds.
Serve:
Fine strain over fresh ice cubes in a highball glass rimmed with powdered sea salt, gently moistened with a mist of orange blossom water.
Garnish:
Pink grapefruit supreme placed on top.
SŨ ROSITA
In a mixing glass, add:
45 ml SŨ Reposado
15 ml Italian bitter
15 ml French dry vermouth
15 ml Italian sweet vermouth
3 dashes of Angostura bitters
Method:
Add ice and stir gently for 15–20 seconds to chill and blend the ingredients.
Serve:
Strain over a large rock of ice in an old fashioned glass.
Garnish:
Express and place a grapefruit peel on top.
