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In the Spirit: National Tequila Day

by Matthew Wexler

EDGE Media Network Contributor

Friday July 24, 2020

Austin Mule
Austin Mule  (Source:Ranch 616)

We don't need an excuse to have a cocktail, but National Tequila Day has nudged us to break out the blue agave-based spirit for some swanky drinks courtesy of our favorite Austin watering holes, and featuring QUI, the world's first platinum "extra-añejo" tequila.

Austin Mule
Created by Mark Yawn at Ranch 616
1 ½ parts QUI Tequila
½ part lime juice
2 dashes bitters
Fresh muddled ginger
Dash of Chili Salt
Ginger beer
Ginger peel (garnish)

Rim a copper mug with chili salt and set aside. Muddle ginger in a cocktail shaker; add tequila, lime juice, bitters and ice and shake. Strain and pour ingredients into the copper mug over a large ice cube and top with ginger beer. Garnish with ginger peel if desired.

Tran-QUI-lo
Tran-QUI-lo  (Source: JW Marriott Austin)

QUInky
Created by Libationist Dustin Courtright at W Austin
1 ½ parts QUI Tequila
½ part lime juice
¾ part pineapple juice
¾ part lemongrass syrup
4 muddled serrano slices

Shake all ingredients over ice and strain into a coupe glass with one slice serrano garnish.


Tran-QUI-lo
Created by Lead Bartender Carley Dunavant at JW Marriott Austin
1 ½ parts QUI Tequila
¼ part good Mezcal for rinse
1 part Fresh Watermelon Juice
½ part Bell Pepper Syrup
½ part Fresh Lime Juice
Pinch of Maldon Salt

In shaker combine Qui, watermelon juice, bell pepper syrup, lime juice and salt, add ice and stir. Rinse rocks glass with Mezcal. Strain into rocks glass with fresh ice.

Matthew Wexler is EDGE's Senior Editor, Features & Branded Content. More of his writing can be found at www.wexlerwrites.com. Follow him on Twitter and Instagram at @wexlerwrites.