Super premium Tequilla Tezon , one of the most recent spirits to join this fast-growing segment of the U.S. tequila market, is imported from the highlands of Jalisco, Mexico and is exclusively Tahona processed. The agave is hand selected and harvested and slow-roasted it for three days.  “Tahona” refers to an ancient volcanic millstone technique. A crushing wheel, fashioned from volcanic stone and weighing up to two tons, is employed to pulp the agave.  The juice and fibers of the agave are then fermented and distilled together, resulting in a rich, flavorful tequila.

Here are three margaritas featuring this limited-release tequila:

Tezon Raspberry Margarita

2 oz. Tequila Tezon Blanco
1 cup fresh raspberries
0.5 oz. orange juice
0.5 oz. agave nectar
Juice of ½ lemon

Blend in blender with ice and serve in a champagne flute.

Tamarind Margarita

Chill glass
Rim with sweet red chili pPowder

Into blender of ice:
1 Shot of Tequila Tezon Blanco
1/2 shot simple syrup
Shot tamarind pulp
1/4 shot of Hiram Walker Triple Sec
Juice of one lime

Blend well, then pour.

Garnish with a lime wedge

Jamaica (Hibiscus) Margarita

Chill glass

Into iced shaker:
2 Shots chilled sweet Agua de Jamaica (see below)
1 Shot Tequila Tezon Blanco
Shot simple syrup
Juice 1/2 lime

Shake very well, Strain to glass

Garnish Lime Wedge

Agua de Jamaica (Hibiscus)

Ingredients:
2 cups (2 ounces) jamaica flowers
3/4 cup granulated sugar (or more as desired)

Instructions:
Bring 6 cups of water to a boil. Then add the flowers and the sugar and stir continuously while the mixture boils for one minute. Pour into a noncorrosive bowl and steep for 2 hours.  *Note: this flower will stain so don't use a bowl that will stain.

Finish:
Strain the mixture through a sieve pressing on the flower solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar.  Cover and refrigerate.

Edited by Patricia D. Sherman

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