Cocktail List
Margarita
1.5 oz (3 tablespoons) tequila
1 oz (2 tablespoons) lime juice
0.5 oz (1 tablespoon) agave nectar
0.25 oz (1.5 teaspoons) Cointreau
Shake with ice, and pour into a Halo del Santo-rimmed glass.
Michelada
4 oz Clamato
12 oz Mexican lager
0.25 oz (1.5 teaspoons) lime juice
0.25 oz (1.5 teaspoons) Worcestershire sauce
0.5 oz (1 tablespoon) pickle brine ... ¡el ingrediente secreto!
2 dashes Cholula hot sauce
Build over ice in 12 oz Halo del Santo-rimmed glass, adding beer last. About half of the beer will remain in its bottle or can; top off your miche as you drink.
Paloma (less fancy)
2 oz tequila
Grapefruit soda (e.g., Squirt or Jarritos Toronja)
Splash of lime juice
Rim 12 oz glass with Halo del Santo and fill with ice. Add tequila and lime juice, then fill with soda. Garnish with grapefruit slice.
Paloma (more fancy)
1.5 oz (3 tablespoons) tequila
1 oz (2 tablespoons) ruby-red-grapefruit juice
0.5 oz (1 tablespoon) lime juice
0.5 oz (1 tablespoon) simple syrup
Topo Chico mineral water
Rim coupe with Halo del Santo. Shake tequila, syrup, and juices with ice and strain into glass. Top with Topo Chico for its bubbles. Garnish with grapefruit slice.
Bloody Mary
2 oz vodka
5 oz tomato juice
1 oz Worcestershire sauce
2 teaspoons Tabasco Chipotle Pepper Sauce
Serve over ice in Halo del Santo-rimmed glass. Garnish with lime wedge.
Chilton
1.5 oz vodka
4 oz lemon juice
Topo Chico mineral water
Fill a Halo del Santo-rimmed highball glass with ice. Add vodka and lemon juice. Top with Topo Chico.
Ranch Water
1 oz (2 tablespoons) tequila
0.5 oz (1 tablespoon) lime juice
Topo Chico mineral water
Fill a Halo del Santo-rimmed highball glass with ice. Add tequila and lime juice. Top with Topo Chico--or, to make it a West Texas roadie, mix the drink right in its glass bottle.
Arnaldo Palmero
1.5 oz mezcal
3 oz limeade
3 oz iced tea
1 Trader Joe's sweetened, dried lemon slice
Fill a highball glass with ice, then add mezcal, limeade, and iced tea. Lay lemon on top, sprinkle with Halo del Santo--and be sure to eat it once your drink is gone.
Sangritas (serves four)
4 oz orange juice
3 oz lime juice
2 oz pomegranate juice
1 oz (2 tablespoons) sugar
Shake with ice to chill, then strain into four traditional Mexican shot glasses (caballitos) rimmed with Halo del Santo. Serve alongside a caballito of sipping-quality tequila.
Tailgate Margaritas
52 oz bottle of Simply Limeade
15 oz tequila
3 oz triple sec
Drink 18 oz of the limeade, then pour tequila and triple sec into its plastic bottle. Shake, and toss in cooler. Serve over ice in Solo cups with Halo del Santo sprinkled on top.
Frozen Mango Margaritas (serves six)
8 cups frozen mango chunks
8 oz fresh-squeezed orange juice
12 oz tequila
6 tablespoons chamoy (optional, scroll all the way down for recipe)
Combine frozen mango, juice, and tequila in a blender, and blend until smooth. Pour into Halo del Santo-rimmed glass. Top with a spoonful of chamoy, if your heart desires.
Watermelon Margaritas (serves six)
12 oz tequila
6 oz lime juice
3 oz simple syrup
5 oz water
12 to 18 chunks of watermelon
6 tablespoon chamoy (optional, scroll all the way down for recipe)
Combine watermelon, simple syrup, and water in a pitcher and muddle. Add tequila and lime juice, and stir. Serve over ice in a Halo del Santo-rimmed rocks glass. Top with a spoonful of chamoy, if your heart desires.
Hibiscus Margarita
The Capri, Marfa
1 cup dried hibiscus flowers
2 cups boiling water
1 oz (2 tablespoons) agave syrup
3 lime wedges
2 lemon wedges
1 orange wedge
2 oz tequila
In a heatproof bowl, steep hibiscus in boiling water for 10 minutes. Strain, pressing the flowers to extract all of the juice, then cool to room temperature. Combine 1 oz of the cooled tea, agave syrup, and citrus wedges in a shaker and muddle. Add tequila and fill shaker with ice. Shake for 5 seconds. Strain into a chilled margarita glass rimmed with Halo del Santo.
Vampiro
Guajillos, San Antonio
Rim a 20 oz glass with Halo del Santo, then fill with ice.
2 oz tequila
0.5 oz (1 tablespoon) lime juice
Three dashes Valentina Mexican Hot Sauce
3 oz Viuda de Sánchez sangrita
Stir, then fill to top with Squirt grapefruit soda.
Cucumber Shots (serves four)
The Black Orchid Lounge, El Paso
4 oz EFFEN Cucumber Vodka
1 oz (2 tablespoons) lime juice
2 oz simple syrup
4 dashes of Halo del Santo
Shake with ice and strain into shot glass. Garnish with Halo del Santo-dipped cucumber.
Paleta Shots (serves four)
The Black Orchid Lounge, El Paso
2 oz tequila reposado
2 oz DeKuyper Pucker watermelon schnapps
1 oz (2 tablespoons) lime juice
1 oz (2 tablespoons) mango juice
1 oz (2 tablespoons) simple syrup
4 dashes of Cholula
4 dashes of Halo del Santo
Shake with ice and strain into Halo del Santo-rimmed shot glass. Garnish with one of our watermelon Mexican-style lollipops (paletas con chile, sabor sandía).
Agua Fresca Shandy
Chef Nathanael "WERO" Gassett, Fort Worth
1 part Mexican lager
1 part cucumber-lime agua fresca
Blend two cups of water, the juice of four limes, one cucumber (cut into chunks), and 1/4 cup of sugar. Strain agua fresca with a fine mesh.
Serve shandy over ice in Halo del Santo-rimmed glass.
La Monjita Virgin Mango Margaritas (serves two)
4 oz orange juice
4 oz lime juice
2 oz agave nectar
2 oz mango nectar
8 oz Topo Chico mineral water
Asked often for our favorite mocktail, we share it here. While you can add 2-3 oz of tequila or mezcal if you like, this is a surprisingly refreshing drink just as it is.
Chamoy
Try this sauce instead of lime juice to wet the glass before rimming with Halo del Santo
3 dried ancho chiles
0.5 cup dried apricots
1 cup apricot preserves
1 tablespoon apple-cider vinegar
0.5 cup lime juice
0.5 cup brown sugar
0.5 teaspoon kosher salt
Simmer chiles and apricots in water for 30 minutes. Remove both from water and discard liquid. Remove seeds and stems from chiles and discard. Blend all ingredients until smooth. Store in airtight container in refrigerator.