This Milagro Tequila creation is confectioned using 100% blue agave from the Jalisco Highlands in eastern Mexico. Triple-distilled in copper stills, Milagro Tequila Añejo is later aged in American oak barrels for up to 2 years. This unique process produces a taste that is smooth, refined yet still agave-forward. This work of art of Milagro Tequila’s Agave Expressionism has won 2 Gold Prizes in 2014 at the San Francisco World Spirits Competition and The Spirits of Mexico Competition.
Nose:Caramel, coconut, and toasted oak float on the nose after the agave notes
Mouth:Woody flavor, similar to fine cognac with caramel and coconut notes
Finish: Caramel with notes of coconut and chocolate. Also some tobacco and light tropical fruit notes with a sweet, spicy finish.
Alcohol by Volume (ABV): 40%
Oaxaca Chaca (Mexican Hot Chocolate)
2 oz Tequila Milagro Añejo
3/4 oz Agave nectar
1 oz Heavy whipping cream
1 oz Milk
1 scoop Oaxacan chocolate powder (You can also use unsweetened chocolate powder with a teaspoon of cinnamon).
Mix all of the ingredients in a pot. Heat until boiling. Pour into a coffee mug and top with your favorite whipped cream. Garnish with cinnamon stick.
1.5 oz Milagro Tequila Reposado
0.5 oz. Ancho Reyes Ancho Chile Liqueur
0.5 oz Crème de Cacao
0.5 oz Manzanilla sherry
1 dash Angostura bitters
1 orange peel twist (as garnish)
Chill a coupe glass with fresh ice and water while you prepare the cocktail.
Combine all ingredients in a cocktail shaker. Add ice and stir until well chilled and diluted, marrying all the ingredients together. Remove ice from coupe glass. Strain ingredients into a chilled coupe using a strainer over the cocktail shaker. Garnish with orange peel twist. For additional flavor, rub the glass rim with the orange peel twist.