CASAMIGOS MEXICAN MIMOSA 1 oz. Casamigos Blanco Tequila 1 oz. Blood Orange juice 2 Serrano slices Top off with prosecco Thick rim of salt, sugar, tajin mixture (equal parts) Method: Combine all ingredients into tin shaker (except for prosecco). Muddle serrano and add ice. Shake vigorously for 4-6 seconds then fine strain into champagne flute. Top off with chilled prosecco. Garnish with upside down blood orange peel over top of cocktail.

ROASTED BELL MARGARITA 2 oz. Casamigos Reposado Tequila 1 oz. Fresh Lemon Juice 1/2 oz. Simple Syrup 2 Slices Roasted Red Bell Pepper 2 Dashes Firewater Bitters 8-10 Cilantro Leaves Optional: Half rim of salt/sugar/chili mixture Method: Muddle all herbs and fruit in tin shaker then add all other ingredients. Add ice and shake vigorously for 8-10 seconds. Fine strain into appropriate glass and add fresh ice. Garnish with 2 roasted red bell pepper slices and lemon peel through skewer. Add cilantro sprig over top. **To add salt mixture to glass by taking an orange wedge and wetting the edge of rim.

CASA CAPRESE 2 oz. Casamigos Blanco Tequila 1 oz. Fresh Lemon Juice .5 oz. Simple Syrup 4 Mini Mulitcolored Heirloom Tomatoes 4 Basil Leaves Method: Combine all ingredients into tin shaker and muddle fruit/herbs. Add ice and shake vigorously for a few seconds. Fine strain into Collins glass and add fresh ice. Add half cut mini tomatoes and push down with bar spoon. Garnish with large basil leaves and 2 small mozzarella balls through skewer. Drizzle olive oil over top and add crushed black pepper.