Cocktails With Recipes For National Tequila Day July 24

National Tequila Day is July 24 and there’s more to make with that spirit than margaritas. And while those are a good use of the agave plant, here’s several more cocktails to make with tequila, with the recipes on how to make them.

They are from Jason Hedges’ original libations from The Seasonal Cocktail and are the pomegranate and jalapeño infused Honey Badger, the Thai-chili-infused Laguna Blanca, and the jalapeño-infused Sangre de Remolacha. Hedges is Beverage Director at Laurent Tourondel Hospitality and author of The Seasonal Cocktail.

• .2 oz POMEGRANATE AND JALAPEÑO INFUSED MILAGRO REPOSADO TEQUILA*
• ¾ oz LIME JUICE
• ½ oz COINTREAU
• ½ oz HONEY SYRUP**

1. Shake all ingredients and strain into a rocks glass with a lime wheel and large cube of frozen pomegranate juice.

• *Pomegranate And Jalapeño Infused Tequila: Combine 2 cups of pomegranate seeds and 1 seeded and roughly chopped jalapeño with 1 liter of tequila. Let infuse for 1 to 2 days, stirring or agitating occasionally. Strain and bottle.
• ** Honey Syrup: Use a 2 to 1 ratio of honey to water. Simmer over medium heat until the honey dissolves. Bottle and refrigerate.

• 2 oz THAI CHILI INFUSED MILAGRO TEQUILA*
• 1 oz FRESH COCONUT PUREE
• ½ oz COINTREAU
• ½ oz LEMONGRASS SYRUP**
• ¾ oz LIME JUICE

1. Shake all ingredients and strain into a salt-rimmed rocks glass with 1 large ice cube. Garnish with a kaffir lime leaf.

• *Thai Chili infused Tequila: Add a handful of seeded and chopped Thai chilis to 1 liter of tequila. Let infuse for 1 day, then strain and bottle.
• **Lemongrass Syrup: In a saucepan, add 1 cup of chopped lemongrass for every quart of simple syrup. Simmer over medium heat for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Fine strain, then bottle and refrigerate.

• 2 oz JALAPEÑO INFUSED PATRÓN SILVER*
• ¾ oz LIME JUICE
• ½ oz COINTREAU
• ½ oz THYME SYRUP**
• 1 bar spoon FRESH BEET PUREE***

1. Shake all ingredients and strain over an ice-filled rocks glass.
2. Garnish with a sprig of thyme.

• *Jalapeño Infused Patrón: Combine 2–3 seeded and sliced jalapeños with 1 liter of tequila. Let infuse for 2 days, stirring or agitating occasionally. Strain and bottle.
• **Thyme Syrup: In a saucepan, add 12 thyme sprigs for every quart of simple syrup. Let simmer for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Fine strain, then bottle and refrigerate
• ***Beet Puree:
• Ingredients:
• 2 Lb Fresh Beets, Peeled And Roughly Chopped
• 1 Piece Ginger Root, Peeled And Thinly Sliced
• 1 Tsp Ground Coriander
• 1 Tsp Salt
• 1 Tbsp Olive Oil
• ¾ Tsp Orange Zest
• Finely Grated
• 3 Tbsp Orange Juice
• 1 Tbsp Apple Cider Vinegar
• Instructions:

1. Scatter beets and ginger on an aluminum foil–rimmed baking sheet. Sprinkle them with coriander and salt and drizzle with olive oil.
2. Cover with another sheet of aluminum foil and seal the edges to form a packet.
3. Place in a 425-degree preheated oven and bake for 30 minutes.
4. Remove from heat and let the beets steam in the foil packet for 10 minutes.
5. Unwrap the packet and transfer beets, ginger, and any juices into a blender or food processor.
6. Puree with zest, juice, and vinegar until smooth