Cocktail List

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

0.5 oz (1 tbsp) 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 be left in its bottle or can; continue to top off as you drink.

 

Paloma (less fancy) 

2 oz (4 tbsp) 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 tbsp) tequila

1 oz (2 tbsp) ruby-red-grapefruit juice

0.5 oz (1 tbsp) lime juice

0.5 oz (1 tbsp) 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 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, 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 lucky devils)

4 oz orange juice

3 oz lime juice

2 oz pomegranate juice

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.

 

Margaritas To Go

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 lucky devils)

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 lucky devils)

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 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 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).

 

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. 

 

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.