Cocktails

how to halo

Margarita

1.5 oz (3 tbsp) tequila

0.5 oz (1 tbsp) Cointreau

0.5 oz (1 tbsp) lime juice

Shake with ice, and pour into a Halo del Santo-rimmed glass.

 

Michelada

4 oz Clamato

12 oz Mexican lager

0.5 oz (1 tbsp) lime juice

0.5 oz (1 tbsp) Worcestershire sauce

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 be left in its bottle or can; continue to top off as you drink.

 

Paloma

1.5 oz (3 tbsp) tequila

0.5 oz (1 tbsp) simple syrup

0.5 oz (1 tbsp) lime juice

3 oz fresh ruby-red grapefruit juice

3 oz Topo Chico

Rim glass with Halo del Santo and fill with ice. Pour in tequila, simple syrup, and juices. Top with Topo Chico. 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 (3 tbsp) 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                       

1.5 oz (3 tbsp) tequila

0.5 oz (1 tbsp) 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 mix the drink right in its glass bottle, if you prefer.

 

Mangonada Margaritas (serves six lucky devils)

8 cups frozen mango chunks

8 oz fresh-squeezed orange juice

12 oz tequila

6 tbsp chamoy (optional)

Combine frozen mango, juice, and tequila in a blender, and blend until smooth. Pour into Halo del Santo-rimmed glass. Add 1 tbsp floater of chamoy, if desired.

 

Hibiscus Margarita

The Capri, Marfa

1 cup dried hibiscus flowers

2 cups boiling water

1 oz 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 tbsp) 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 lucky devils)  

The Black Orchid Lounge, El Paso

4 oz EFFEN Cucumber Vodka

1 oz 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 lucky devils)

The Black Orchid Lounge, El Paso

2 oz tequila reposado

2 oz DeKuyper Pucker watermelon schnapps

1 oz lime juice

1 oz mango juice

1 oz 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).