Cocktail recipes for fall courtesy Hornitos and Sauza. This first one had me at the chocolate bitters.
2 parts Hornitos Anejo Tequila
2 dashes Mexican Chocolate Bitters
1 part Sweet Vermouth
1/4 part fresh orange
Stirred and served up in Martini glass. Garnished with burnt orange peel disc flamed at presentation.
1/4 cup Sauza Blue Silver Tequila
1/2 cup cream
2 tablespoons pumpkin spice syrup
2 tablespoons sugar
1 tablespoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 1/2 cups freshly brewed hot coffee
In a saucepan, combine cream with pumpkin syrup, sugar, vanilla and spice. Brew your coffee and divide it between two mugs. To each mug add half of the Sauza Blue Tequila and the cream mixture and stir. Top with whipped cream and cinnamon.