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5 days ago

Winter Cocktails… with a touch of summer


The winter season is here ... although in many countries the sun is still shining hot and some people are wearing flip flops! Cocktails with a tropical touch are arriving from Cuba, while chocolate bitters, green chile and Altos Tequila take over our bars. Have a look at the creative offerings of some of our Tahona Society community members.

Chocolate Frío Mexicano

By Eric Job

@eric.job

Ingredients

  • 4 dashes Xocolatl bitters
  • .5 part Ancho Reyes
  • 1 part Meletti Amaro
  • 1 part Carpano Antica sweet vermouth
  • 1.5 parts Altos Repo tequila

Method

Stir all ingredients in a mixing glass. Strain over fresh ice in a rocks glass. Garnish with an orange twist.

Trailer Tepache

By Eric Job

@eric.job

Ingredients

  • 2 dashes Scrappy’s Fire Tincture bitters
  • 1 part fresh lime juice
  • .75 part agave syrup 
  • .5 part Dolin de Chambery Blanc Vermouth 
  • .5 part St. George Green Chile 
  • 1.5 parts Altos Plata

Method

Shake all ingredients with ice. Strain into a highball glass over fresh ice. Top with pineapple White Claw and a sprinkle of sea salt. Garnish with a dehydrated lime wheel.

Roxanne

By Diana Figueroa & David Roque @therealjibaros, winners of the 2021 Tahona Society Competition.

Take a quick look at La Mata: Winner of the 2021 Tahona Society Competition.



Ingredients

  • 60 ml Havana Club Profundo rum
  • 5 ml La Mata’s Jambolán cordial
  • 10 ml orange and tarragon syrup

Method

Find a cool glass and serve the mix over ice, beginning with the cordial. Top with ginger beer. Garnish with an edible flower. 

Weygroni

By Diana Figueroa & David Roque @therealjibaros, winners of the 2021 Tahona Society Competition.

Ingredients

  • 50 ml Altos Repo tequila
  • 25 ml La Mata’s smoked tamarind cordial 
  • 5 ml chocolate infused Campari
  • 1 dash salt

Method

Shake and serve in a double rocks glass with a rim of broiled lemon peel sugar.

Hot Paloma

Ingredients

  • 1.5 oz Altos Repo tequila
  • 1 oz fresh lime juice 
  • .5 oz triple sec.5 oz agave syrup
  • 2 jalapeño coins (seeds removed) 

Method

At the bottom of a cocktail shaker, muddle the jalapeño coins with agave syrup. Pour the remaining ingredients into the shaker, fill with ice and shake until chilled. Strain into a salt-rimmed rocks glass filled with fresh ice. Garnish with a lime wedge.

Pacific Standard

Ingredients

  • 45 ml Altos Plata
  • 30 ml Aperol23 ml Carpano Antika
  • 1 barspoon of Green Chartreuse 

Method

Build ingredients in a stirring glass and stir. Serve with a flamed orange peel in a coupette glass.

Feliz Martini

Ingredients

  • 60 ml Altos Plata
  • 15 ml Cocchi Americano
  • 3 dashes Amontillado sherry 

Method

Build ingredients in a stirring glass, stir and strain; no ice. Serve in a coupette glass. No garnish.