Handcrafted Tequila makes delicious pomegranate citrus drink

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Cocktail

When Marina Wilson founded Double Eagle Imports Ltd in 2006, she was one of a few female-owned companies importing spirits at the time. Fascinated with those made from agave (tequila and mezcal), she set out to craft her own brand — Espanita.

It’s crafted from blue agave that takes from nine-to-12 years to reach maturity. The plants are grown in the Highlands of Jalisco, Mexico. It’s an area that generally produces tequilas with floral aromas and are a little sweeter on the palate with vanilla, citrus and honey.

This award-winning brand makes a fresh, young blanco, and a golden reposado that is aged six months in oak casks. The Añejo spends 18 months in charred oak barrels and the results are a tequila that has notes of oak, spice and vanilla. It’s easy to sip over ice and adds layers of flavors to cocktails.

Grammy-award winning rapper Pitbull is the global brand ambassador for Espanita, a company whose motto is “Affordable luxury without compromise.” Ranging in price from $26.99 to $34.99 for handcrafted tequila: mission accomplished.

Recipe: Pomegranate Citrus & Spice

  • 1 tablespoon pomegranate arils
  • 2 ounces Espanita Anejo tequila
  • 2 ounces 100% unsweetened pomegranate juice
  • 2 ½ ounces fresh orange juice
  • 1 to 2 tablespoons ginger syrup
  • 2-3 dashes orange bitters
  • Rosemary sprig and pomegranate arils for garnish
  • Fill a rocks glass with ice and add a tablespoon of pomegranate arils. Stir to mix.
  1. In a cocktail shaker, combine Espanita Anejo tequila, pomegranate juice, orange juice, ginger syrup (one to two tablespoons depending on desired sweetens and heat) and add a large handful of ice.
  2. Shake well and strain into the prepared glass. Add several dashes of orange bitters and stir lightly with a bar spoon. Garnish with a fresh rosemary sprig.
  3. Ginger Syrup: Simmer over medium-low heat, 1 cup water with ¾ cup peeled and thinly sliced ginger and 1 cup sugar. Stir constantly until all sugar is dissolved and then simmer uncovered for another 20-30 minutes to reduce the liquid. Strain the syrup in a bottle or a jar and cool.