COCKTAIL RECIPES

Tequila Cocktails, Shots, Flights and Bites

MOSCA DE ESPANA

INGREDIENTS

  • 1.5 oz Arrogante Anejo Tequila
  • 0.75 oz Arrogante Damiana Liqueur
  • 0.75 oz Fresh Lime Juice
  • 0.5 oz Simple Syrup
  • 5 - 6 Small Fresh Mint Leaves
  • 2 Pieces of Fresh Pineapple, cut in 1 inch cubes
  • 4 Dashes Blood Orange Bitters
  • Garnish: Pineapple Spear
  • PREPARATION:

    In a Boston shaker, lightly muddle together fresh mint leaves, pineapple chunks, simple syrup and freshly squeezed lime juice. Then add Arrogante Blanco tequila, Arrogante Damiana liqueur and a handful of ice and shake vigorously for 10 to 15 seconds.

    Strain into a tall glass filled with ice through a fine mesh strainer. Add 4 dashes of Blood Orange Bitters on the top and stir briefly. Garnish the cocktail with a pineapple spear.

    Note: Canned pineapple can be substituted for a fresh one but in this case you may want to adjust the sweetness of the cocktail by reducing the amount of simple syrup.

  • DEVELOPED BY:

    Michael Glassberg (Carousel Bar, New Orleans)

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In this recipe, the toasted agave, caramel and vanilla flavors of Arrogante Anejo are complemented by the fresh tart notes of mint and lime while the pineapple adds some sweetness. Damiana delivers exotic citrusy accents to the cocktail.

Michael Glassberg

(Carousel Bar, New Orleans)