Hey there, I’m Miguel of @holycityhandcraft - I’m excited to finally announce a new series with my friends at Herradura to showcase some of Charleston’s talented mixologists to create recipes featuring Herradura Ultra Ańejo and utilizing ingredients local and unique to the Lowcountry. After all, who doesn’t love adding a bit more locality to their cocktail ingredients - it brings a new meaning to farm-to….glass? I hope you enjoy these cocktails as much I enjoyed shooting them with these amazing folks! Note that this post is SPONSORED. As always, please enjoy these cocktails responsibly.

THE ULTRA NEGRONI

First up is my friend, and huge agave spirit advocate: Morgan Hurley (@mixpoursurf) who used a local ingredient found in his own backyard:

“My inspiration for the cocktail comes from the Tequila itself. The Herradura Ultra Anejo is incredibly smooth with a touch of sweetness from the Agave. Bringing in Dry Vermouth and French Gentian Liqueur added some herbal elements as well as some floral notes to the cocktail. Tying it all in was the orange bitters and Corazon bitters adding a layer of depth and spice. Bringing in a touch of Agave Nectar infused with Pecans from my backyard brought the Agave notes back to the front of the cocktail and complemented the toasted oak from the barrel aging.”

ingredients:

• 1½ Part Herradura Ultra Añejo

• ¾ Part Aperitif Wine

• ¾ Part French Gentian Liqueur

• ¼ Part South Carolina Pecan-infused Agave Syrup

• 2 Dashes Orange Bitters

• Citrus Smoke

instructions:

Combine #HerraduraTequila, and all other ingredients in a mixing glass with ice.  Stir for 20 seconds. Strain and pour into a chilled coupe.  Finish with citrus smoke infusion. Serve and Enjoy!

Tequila Moonrise

Yeah, yeah, you’ve probably heard of a Tequila Sunrise, but what about a Tequila MOONRISE? 

Next up on our locally-inspired series with Herradura is the wonderful Nikki Fairman (@nikkiafairman) with her riff on this classic. Bonus points: the cocktail looks like the SC state flag.

“This drink is inspired by all the beautiful twilight we enjoy in Charleston. What could be better than watching the moonrise from one of our beautiful beaches? The exquisite richness and underlining notes of vanilla in the Herradura Ultra are complemented by the round floral tartness of the Edisto Red Limes, add the gentle violet perfume and you’ve got a cocktail that drinks like a memory.”

ingredients:

• 1½ Part Herradura Ultra Añejo

• ½ parts Fresh Edisto Red Lime Juice 

• ½ parts Fresh Grapefruit Juice

• ½ parts French Grapefruit Liqueur

• ¼ parts Violet Liqueur

instructions:

Add first four ingredients to a Boston shaker add ice then shake until well chilled. Strain into a chilled coupe glass. Pour in Violet liqueur it will layer to the bottom giving a deliciously mystical layered look. Garnish with grapefruit twist, dehydrated Edisto Red Lime and a whispered spell.

Last of the Season

Farm to table? More like FARM TO BAR.

Next up on our locally-inspired series with Herradura is my dude JonRoss Cobb (@chrisfromginjoint) who chose to utilize local okra straight from his grandfather’s farm! I know some of you are apprehensive okra, but trust me, this was AMAZING.

“This drink to me is a bit of a bridge between a little cocktail fun, and local cuisine. My Dad has a farm here in Charleston and this years okra harvest has been plentiful to say the least. I decided to put some of our veggie surplus to good work in this vegetal and tart, yet refreshing cocktail. A roasted okra simple comes together with Chartreuse and a little spices to showcase how fun Herradura can be!”

ingredients:

• 1 Part Herradura Ultra Añejo

• 1 Part Roasted Local Okra Syrup

• ¾ Part Fresh Lime Juice

• ¼ Part Green Chartreuse

• Cajun Spices (Garnish)

• 1 Lime Twist (Garnish)

• Caramelized Okra (Garnish)

instructions:

Combine ingredients except garnishes into shaker. Shake vigorously with ice 10-15 seconds. Rim rocks glass with Cajun spices. Double strain into rocks glass over large, clear block ice. Garnish with lime peel and torched okra. Serve and Enjoy!

Licensed to Mill

Its horchata szn!

Last but certainly not least on our locally-inspired series with Herradura is our girl Meagan Cheek (@meaganvision) with her take on a Lowcountry horchata utilizing Carolina Gold Rice and caramelized puffed rice cakes. This was unreal.

“Carolina Gold Rice is a huge staple here in the Lowcountry. I wanted to showcase the grain in a way that added some Latin flair to a southern classic. The already creamy texture of the rice lends itself well to horchata, and the vanilla and cinnamon notes in the rice milk play off of the same velvety vanillin undertones found in Herradura Ultra. Combined with cinnamon infused brandy, raspberry cordial, a touch of lime, and finished with rhubarb bitters, this cocktail will have you ready to face a forgiving southern winter. Garnish with puffed rice brittle and enjoy!“

ingredients:

• 1½ Part Herradura Ultra Añejo

• 1¼ Part Carolina Gold Rice Horchata

• ½ Part Raspberry Cordial (NA)

• ¼ Part Cinnamon-infused Brandy

• 2 Dashes Rhubarb Bitters

• 1 Carolina Gold Puffed Rice Cake (Garnish)

instructions:

Combine #HerraduraTequila and all other ingredients in a shaking tin with ice..  Shake and double strain into a chilled coupe. Garnish with a puffed rice cake. Serve and Enjoy!

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own or in collaboration with other talented persons.

Thanks for the support y'all!