BIT Blog

Holiday Cocktails (continued)

What? We haven’t gotten you drunk enough in your holiday endeavors? We thought not. More fun, classy and original cocktails to share the yuletide cheer with friends and family alike. Again, big thanks to the good people at Marie Claire for finding these exquisite cocktail recipes to share with us, so we in turn can share them with you!


Kahlúa Mayan Passion

2 parts Kahlúa 

1 1/2 parts Tequila

1/2 part Hiram Walker Triple Sec

2 parts passion fruit juice

Orange twist, for garnish

Shake ingredients in a cocktail shaker with ice and strain into a chilled martini glass. Garnish with an orange twist. 


Passion Ginger Margarita

2 oz. Tequila Blanco

1/2 oz. Cointreau or triple sec

1 oz. Boiron Passion Fruit Puree

1/2 oz. Boiron Mango Puree

1/4 oz. fresh ginger juice

1/2 oz. Monin Passion Fruit Syrup

6 crushed coriander seeds

1/2 oz. fresh lemon juice

Mix together and serve over ice. Garnish with fresh mint leaves, blackberries and orange twist.


Cozy Cafe con Crema

1.5 oz. Tequila Anejo 

1 espresso

1.5 oz. Godiva Caramel Liqueur

1 oz. whipped cream

Touch of Kahlúa

Mix ingredients together in a shaker with ice. Pour into a martini glass and garnish with 3 coffee beans.

Holiday Cocktails

What are the holidays without special cocktails we indulge in because the season presents us with the opportunity? Why throw the same old same old down the hatch when you could create something unique that your family and friends will remember (if they don’t black out before it’s all over, that is)? Thanks to the good folks at Marie Claire magazine we have some fun and different cocktails that (with the magic of tequila) will make all your guests fall undeniably in love with you. Okay, that last part is just not true. But they will complement your delicate ego and we always want to promote that.

Marnier Chocolate Bonbon

1 oz. Grand Marnier

1/2 oz. Anejo Tequila

3 oz. hot chocolate

Layer of fresh cream

Combine Grand Marnier, tequila, and hot chocolate in an Irish coffee (or small wine) glass. Layer 1/2 inch of hand-whipped cream over the top.


1 1/2 oz. Silver Tequila

1/2 oz. Lillet Blanc

1/2 oz. Lillet Rouge

1 1/2 oz. apple juice

1/4 oz. agave nectar

1/4 oz. fresh lime juice

Combine ingredients and shake well. Serve up in a cocktail glass. Garnish with a blood orange wheel. 

Ave Martini

1.5 oz. Averna Sambuca

1.5 oz. Tequila Reposado

2 tbsp. coffee ice cream/sorbet

Mix ingredients in a shaker with ice, then garnish with ground cinnamon.

An Iguana's Recipe: Brave Bull

As temperatures drop (even in Mexico,) we want to curl up under a thick blanket, flip on a good flick and drink some tequila. We thought it would be fun to give our dedicated readers out there a great recipe to do just this. Warm up with the Mexican version of a Black Russian: smoky, coffee flavored Kahlúa and the heat of a smooth, 100% Blue Agave tequila. Indulge in two of Mexico’s finest spirits.

Most people don’t realize that Kahlúa comes from Mexico. The rum based coffee liquor comes from Veracruz, a state of Mexico famous for its coffee production. Kahlúa also includes a scrumptious dash of vanilla bean. Its name comes from Nauhatl, the language spoken by the indigenous people of Veracruz before the Spanish rolled in.

Most people also think both the Black Russian and the White Russian are of Russian origin.  That’s also not true, although we can imagine why one might think that. The reason Russian appears in the name is the use of Vodka as the main ingredient in the cocktail. It actually comes from a Belgian bartender in the 40’s who slapped out the cocktail for the US ambassador to Luxembourg.

The Brave Bull is the Mexican version of what should have been a Mexican cocktail all along …they just put vodka in place of tequila. And while I’m not trying to be a hater, tequila is just better. Whammy. So, try it out: 2 oz of blanco tequila (called white or silver) and 1 oz. of Kahlúa. Pour the tequila over ice in an old-fashioned glass. Add Kahlúa and swirl to perfection.

What's Thanksgiving without Tequila? A Recipe for a Gourmet Drunken Turkey

What’s Thanksgiving without an overabundance of delicious food? We all know the deal: eat until you have to unbutton your pants and sprawl across the couch to watch football. Atleast that’s how they’ve always done it in my family. But why stop there? Naturally there’ll be a turkey stuffed with goodness. If you’re from the south the bird might even be deep-fried. We’ve got an idea to slip tequila in the mix, and as you know, everything is better with tequila.

Thanks to all the gourmet chefs out there, a manner to glaze a holiday turkey in tequila has been invented and I’m not going to lie, I’m psyched to try it. Why drink your tequila when you can eat it too? You can impress your guests and family with a scrumptious, elegant treat that will hopefully aid their drunken state so they’ll quit bickering.


Good friends and family!

A turkey

A roasting bag

1 cup of cranberry juice

2 Granny Smith apples quartered

1 white onion quartered

3 cups of Tequila

1 lemon quartered

1 orange quartered

1 tsp salt and pepper to taste

2 sticks of unsalted butter cut in 1 inch wedges

2 cups of brown sugar

1 cup of honey

2 tsp of garlic salt

1 cup of finely chopped walnuts

1 cup of finely chopped dried cranberries

Fresh sage and thyme

How to:

Preheat the oven to 325 degrees Farenheit. Wash the turkey. Pat dry and place in roasting bag in roasting pan.

The turkey rub: mix brown sugar, 1 cup of tequila, and cranberry juice in a bowl. Add walnuts and cranberries. Set aside.

Stuff the bird with lemon, orange, apples, onion, sage and thyme.

Pour honey on top of the turkey. Add salt, pepper and garlic salt on top as well.

Put slices of butter around the bottom of the turkey in the bag.

Inject one cup of tequila into the turkey.

Pour one cup of tequila over the outside of the turkey.

Bake for 5 hours.

Need some gravy with that turkey? We’ve got a simple recipe to top it off.


Strain the juice that has accumulated in the bag after cooking. Pour the drippings into a pan. Add 1 cup of flour. Stir on medium heat until it’s mixed well.

When it’s all said and done tell you family to quit their bitchin’ and eat!

(Thanks to and Maestro DOBEL tequila for the recipe via )

An Iguana's Recipe: Bloody Maria

Keeping with the theme of our recently passed festivities for Day of the Dead (no pun intended) and Halloween, we thought a fall cocktail with a splash of violence was in order. The Bloody Maria was the perfect option not only for its scariness factor, but also for its versatility. It’s a hearty meal in a glass and a classic hangover cure (we’re not sure we sign on for the last part, but they do mix well with breakfast.)

Of course the Bloody Maria comes from the Bloody Mary. Like a naughty sister, we swap vodka for tequila and add some kick to the traditional recipe. So, what’s in a Bloody Mary apart from the vodka? Everything: tomato juice, celery, pearl onions, Tabasco sauce, beef stock, Worcestershire sauce, lemon juice, horseradish, cayenne pepper, salt and pepper. Stop just short of the kitchen sink. I’m sure it’s easy to see why it’s been called “the world’s most complex cocktail.”

The Bloody Mary is most commonly associated with Queen Mary I of England who earned the nickname for burning almost 300 people at the stake for disagreeing with her, although many people from history have been linked to the name of this popular cocktail. Another connection exists with the ghost of a young English mother whose baby was stolen from her, driving her to suicide. Supposedly, calling out to Blood Mary will make her appear.


2 oz tequila

1 tsp horseradish

3 dashes Tabasco sauce

3 dashes Worcestershire sauce

dash of lime juice

3 dashes celery salt

3 dashes pepper

tomato juice

1 oz clam juice (optional)

dash of Sherry (optional)

1 tsp dijon mustard (optional)

celery stalk for garnish

lemon and/or lime wedge for garnish

cucumber and/or cocktail shrimp for garnish (optional)

Mix ingredients over ice in a high ball glass and top it off with tomato juice. Mix by transferring between two glasses. Garnish with a celery stalk.

Recipe by  The Bartender's Black Book

Day of the Dead Cocktails (continued)

So today is the Day of the Dead, a day worthy of donning the most formal clothes you’ve got, painting your face (and any other exposed skin for that matter) like a skeleton, and drinking a ridiculous quantity of tequila. That being said, we decided more cocktail recipes were in order. What’s more fun than costumes and themed cocktails? Costumes and tequila themed cocktails.

Ashes to Ashes 

Created by H. Joseph Ehrmann at Elixir in San Francisco

Ashes to ashes, dust to dust.

1.5 oz. Tequila Reposado

.5 oz. Pedro Ximenez Sherry

1 oz. Lemon Juice

1 tsp. Sweetened Cocoa Mix

.25 oz. Agave Nectar

1 pinch Ground Cinnamon

Place all ingredients in a mixing glass, and shake with ice. Strain up into a cocktail glass. Garnish with cinnamon dust.


Los Muertos: The Dead

Created by Raul Yrastorza at Las Perlas, Los Angeles

Day of the dead is a time to honor those who have passed by offering them everything from music, dance, fruits, and …of course …tequila to put it on the altars.

2 oz Tequila Reposado

1 oz Fresh Lime Juice

.5 oz Apple Cider Vinegar

.5 oz Cardamaro Amaro

1 bar spoon Apple Butter Infused Agave Nectar

4 muddled Apple Chunks

Apple Cider Foam for garnish

Blackstrap molasses for garnish

Muddle apple chunks in bottom of a mixing glass. Shake all ingredients together with ice and double strain into a rocks glass over ice. Top with apple cider foam and drizzle with blackstrap molasses.


Day of the Dead

Created by Molly Wellman at Mainstay Rockbar, Cincinnati

Sin is the name of the game. A sexy, Caribbean twist on the old classic Tequila Sunrise.

1 1/2 oz Reposado Tequila

1/2 oz Fresh Orange Juice

3/4 oz Grand Marnier

Dash of Cinnamon 

Add all ingredients to shaker and shake, shake, shake. Strain into a cocktail glass, and sprinkle ground cinnamon for garnish.


The Procession

Created by Daniel Hyatt at The Alembic in San Francisco

Hibiscus flower, know as Jamaica here in Mexico, is a common drink flavor and well as a frequently seen color in the processions and street mosaics for Day of the Dead.

1.5 oz Tequila Blanco

.75 oz White Crème de Cacao

.5 oz Ruby Port

.75 oz Hibiscus Tea, chilled

2 dashes of Orange Bitters

Orange Peel for garnish

Shake ingredients together with ice and strain into chilled cocktail glass. For garnish, twist a strip of orange peel over the top.


Day of the Dead Cocktails

Day of the Dead is pretty much the best holiday ever. Not only do we get to dress up as Catrinas (the lady of death) but we get to throw a (literally) wicked tequila party. A large part of the holiday is honoring death and her abilities to recycle life. I will personally be honoring my abilities to recycle my tequila. Wait, what? Sorry, I’m already drunk. 

Moving on ...a sweet selection of mixologists have whipped together some themed cocktails for the festivities. Hope you’ll sign on to try a few of them!

Sean Reagan Photography

Sean Reagan Photography

Marigold Ofrenda : Offering of Marigolds

Created by Christopher Bostick at Varnish, Los Angeles

Marigolds are a flower used to decorate the altars of the dead.

2 oz. Tequila Reposado

1 oz. Fresh Lime Juice

.75 oz. Orange Curaçao or Triple Sec

.5 oz. Agave Nectar

.5 cup peeled and chopped cantaloupe

1/8 tsp Chile de Arbol powder

Marigold to garnish

Muddle cantaloupe, Agave Nectar, and Orange Curaçao in a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake well. Double strain into chilled cocktail glass. Garnish with edible marigold. 



Fresa Catrina : The Strawberry Lady of Death

Thomas Waugh of Death & Company, New York

The Catrina is one of the most important symbols of the Day of the Dead. She symboliuzes that despite riches, we will all be worm food one day.

2 oz. Tequila Blanco

.5 oz. Fresh Lemon Juice

.75 oz. Simple Syrup

1 small strawberry

10 whole black peppercorns

Splash of Absinthe

Muddle strawberry with black peppercorns. Bathe a cocktail glass with absinthe. Shake ingredients with ice, and strain into cocktail glass. 



El Día de los Muertos: The Day of the Dead 

Drift at Ravesis, Bondi Beach Australia

A caffeine spiked margarita intended to remind the drinker they’re still alive.

40ml Coffee-infused tequila 

     (this can be made by placing a handful of coffee beans in a bottle of blanco tequila for 2 weeks in a 

      dark place.) 

10ml Grand Marnier

15ml sugar syrup

30ml fresh espresso (measure this out)

Add all ingredients into a shaker with ice. Shake and strain into a martini glass. Garnish with three coffee beans.



The Afterlife

Created by Jorge Guzman Ofrenda, New York

This mix of sweet and spicy is a celebration of both the ups and downs of life and the afterlife. 

1.5 oz Tequila Reposado

.5 oz Frangelico

.5 oz Lemon Juice

1 oz Chile Piquin-Cinnamon Syrup

2 dashes of Wormwood Bitters

Shake ingredients together and strain into a rocks glass over ice. Garnish with a lemon twist.



October Cocktail Inspiration

The end of October is a time for haunted houses, witches and ghost stories. You will see pumpkins lining the streets and children dressed in costumes, enjoying spoils of sweets. In Mexico, the the beginning of November is a time for celebrating death. Altars for those in the spirit world and Two very different cultures that represent afterlife and preservation in different ways.  But whether you celebrate Noche de la Brujas , Halloween or Dia de los Muertos, we have found 3 spook-tacular tequila based recipes for your themed party. We would love to hear your favorite cocktail recipes for this time of year! And don't forget everything's better with Blue Iguana Tequila in the mix. 


Purple Paloma - Inspired by/ Courtesy of Climbing Grier

1 lime wedge for garnish
Black Lava Salt for garnish
1 ounce Blue Iguana tequila
2 ounces Fresca
3 ounces grape juice
ice cubes

 Directions: On a small plate, place black lava salt. Take a lime wedge and rub the lime around the top of the glass. Flip the glass over and coat the rim of the glass with the black lava salt. Fill glass with ice and pour tequila, Fresca, and grape juice. Stir and garnish with lime wedge and black lava salt.


Devil’s Hammer - Inspired/Courtesy of Hispanic Kitchen

1/2 ounce agave nectar
4 mint leaves
1/2 one lemon
1/2 one orange
1 1/2 ounces Blue Iguana Silver tequila
1 ounce lemon juice
1 ounce club soda
1/2 ounce cherry syrup

Directions:Muddle agave nectar, mint leaves, lemon, and orange in a cocktail shaker. Add tequila, lemon juice, and club soda. Shake well and serve in a chilled glass over ice. Finish with cherry syrup.

Serves: 1


 Ingredients :
2 Blackberries
3 Basil leaves
1.5 oz Blue Iguana Tequila
1 oz Fresh lime juice
1 tsp Agave nectar
1 Blackberry and basil leaf for Garnish

In a shaker, muddle the blackberries and basil.
Add the remaining ingredients and fill with ice.
Shake well and strain into a stemless Martini glass filled with fresh ice.
Garnish with a blackberry and basil leaf on a toothpick.

We hope you enjoy these cocktails along with your celebrations in the coming weeks. Don't forget to send in yours for us to share :-)


An Iguana Honors the Mexican Flag

Tequila has gotten a nasty rep on the Northern side of the Mexican border. Whether well-educated or not, this crude reputation as a hangover-inducing drink of craizes and loose ladies is a misconception. Mixtos really screwed up our public image and we’re here to set the record straight. Cut with all that added sugar and other “unidentified elements”, of course you took shots off your best friend’s stomach and then vomited on significant other’s face. That’s not real tequila. Real tequila is 100% agave, abides by rigid regulations and undergoes strict quality checks by the CRT. It had rules to follow (unlike you …you drunk!)

In honor of Mexican Independence day, September 16th, the iguana’s in our office want to tell you about the way we drink tequila here in Mexico. We’ve already lectured you about sip don’t shoot and how to savor the flavor to get a decent sense of the tequila and impress your friends with highfalutin descriptions like floral and spicy.

The common American shooter is served with salt and lime. While that style has lots of origin stories, today we’ll be telling you one in particular that has special significance for us folks south of the border. Pancho Villa was a folk hero, both revolutionary guerilla and bandit. He was the Mexican version of Robin Hood, except he ranked significantly higher on the bad-ass meter. Supposedly he liked his tequila with a lime wedge and coarse salt, now known to the savvy drinker as Pancho-Villa-style. However, truth be told the added ingredients covered up the foul odor of less efficient distillation methods.

In present day Mexico, most tequila drinkers imbibe a three-part drink called the Bandera de Mexico. It consists of three caballitos (tall skinny shot glasses): one with blanco tequila, one with fresh squeezed lime juice and one with a scrumptious, fiery bloody-Mary-type-mix called Sangrita. The three shot glasses make the three distinct colors of the Mexican flag: Red, white and green.

In support of the do-or-die culture that brought us the empowering libation otherwise known as tequila, let’s celebrate freedom, Pancho Villa Style. Belly up to the bar (or the dining room table in your house) and throw back a few Mexican flags.

Bandera Mexicana (The Mexican Flag)

1 shot glass of Blue Iguana Tequila

1 shot glass of sangrita 

1 shot glass with fresh lime juice

Sangrita recipe

1oz of fresh tomato juice, 1/2oz of fresh squeezed orange juice, 1oz of Mexican lime, 2-3 drops of Tabasco. Combine ingredients. Chill. For an easy and delicious substitute, use Zing Zang Bloody Mary Mix

Sip the tequila. Sip the sangrita. Cleanse the palette with the lime.

An Iguana's History of the Margarita

Margaritas are officially America’s favorite mixed cocktail and we can see why. With the scrumptious combination of tequila, orange flavored liquor and lime juice - how could you go wrong? Served shaken, frozen or on the rocks, it’s refreshing and perfect to end a hot summer like this one.  But where did the Margarita come from?

The truth is ...not even an iguana knows for sure. Several theories circulate and we’ll let you be the judge. Leave us a comment to place your vote.

1.    Honoring Hot Germans.

 In October 1941, at Hussong’s Cantina in Ensenada, Mexico, a bored, bottle-flipping Don Carlos Orozco was greeted by the daughter of a German diplomat, named Margarita Henkel. In an attempt to impress the lovely European lady, he whipped up a unique concoction and proceeded to name it after her to show the source of the drink’s inspiration (and probably try to land a date.) His Margarita has equal parts of tequila, orange liquor and lime juice over ice with a salted rim.

2. Calling all Dancers

In the late thirties, Carlos “Danny” Herrera, a bartender at a Mexican hotel, El Rancho La Gloria, had a thing for a special showgirl, a Zeigfeld dancer named Majorie King. He invented the tasty treat to woo her into dancing for him. Herrera shared the recipe with another bartender, Albert Hernandez, who brought it from Mexico to San Diego in 1947.

3.    A Wild Daisy (Prohibition Changes)

An early 20th century American cocktail called the Daisy was made with brandy, orange liquor and lime juice. During prohibition, people wandered across the border in the search for booze. Swapping brandy for the local libation (tequila) made the Margarita, a Spanish word for daisy.

Whatever the true history of this common tequila drink, we certainly enjoy them today and have made lots of changes and combinations in the original recipe. They can be made with a variety of fruits, like mango, strawberry, or orange, liquors, like melon or raspberry, and even lemons in place of lime. While the recipes may change, the idea stays the same. Sip one on a summer day. Take your temperature down and give your sense of humor a boost.