La Sirena

Sweet and smoky and positively scrumptious!


  • 1.5 oz Dulce Vida grapefruit Tequila

  • 1 oz grapefruit juice

  • 0.5 oz mexican marigold infused syrup (sugar, water & dried organic marigolds)

  • 0.25 oz freshly squeezed lime juice

  • 0.25 oz Gem & Bolt mezcal floater

  • Salt

  • Garnished with starfruit

  • Served over ice in an old fashioned glass with a salted rim


To prepare the marigold syrup, in a saucepan bring water and sugar to a boil and stir to dissolve sugar. Reduce heat, add the dried marigolds and simmer for five minutes. Remove from the heat and allow to cool, strain.

Gently glide the wedge of a lime along the side of an old fashioned glass and then dip that into a bit of salt.

Combine 0.5 oz of the marigold syrup, the grapefruit tequila, the grapefruit juice and the lime juice into a shaker filled with ice. Shake well for 30 seconds, then strain into an old fashioned glass filled with ice. Pour a tablespoon of Mezcal onto the top and garnish with a slice of starfruit.

Buen provecho!

Tequila Breeze

Thirsty? So are wel! Try this thirst-buster at your next pool or garden party!


Waterloo Watermelon and Dulce Vida Tequila by Drink Slingers


Muddle 3-4 mint leaves at the bottom of a shaker. Add tequila, triple sec, simple syrup and fresh lime juice. Shake all ingredients in a shaker filled with ice. Strain into a glass with a salted rim and fresh ice, top with Watermelon Waterloo and garnish with a mint sprig.

Modification: Skip the tequila & triple sec for a DIVINE non-alcoholic and truly refreshing summer beverage that won't leave you sleepy :)

Cool as a Cucumber

These late summer 100 degree weather days have us in need of something refreshing! This one is sure to help beat the heat.

Photo credit Paige Newton


  • 1.5 oz tequila
  • 0.5 oz orange liqueur
  • 0.75 fresh lime juice
  • 0.5 oz fresh pineapple juice
  • 0.25 oz agave


Shake all ingredients in a shaker filled with ice. Strain over fresh ice and garnish with a thin cucumber round.

Optional mezcal topper for a slightly smokey but balanced flavor ❤️

Summer Sunset

We recently teamed up with photographer Paige Newton for her "Head Shot Happy Hour" and this was one of the cocktails concocted by our bartender Rose Wallin.


Photo credit Paige Newton


• 1.5 oz Dripping Springs Orange Vodka

• 1.5 oz hibiscus tea

• 0.3 oz Liber & Co Fiery Ginger Syrup


Shake all ingredients in a shaker filled with ice, strain and serve straight up in a cosmo or martini glass. Garnish with an orange wheel. Enjoy!

La Dama

We created this cocktail for a collaborative event we did with The Elephant Table. It was a huge hit, and we think you will love it too!

Image by Ashlee Newman

Image by Ashlee Newman


• 1.5 oz Dulce Vida Tequila Blanco

• 1.5 oz hibiscus tea

• 0.5 oz lime juice

• 0.25 oz Martine Honeysuckle Liqueur

• 0.25 simple syrup

• Edible flower garnish


Shake well over ice, strain and serve straight up in a coupe. Garnish with an edible flower

The Winter Sparkler

This cocktail was designed by our mixologist Lucy Rose and has been a very popular drink this holiday season. We think you will love it too!


• 1/2 oz limoncello

• 1 oz pomegranate juice

• 1/2 oz cranberry juice

• Sparkling wine

• Rosemary sprig for garnish

• Gold sugar rim (optional)


Lightly moisten the rim of a champagne flute with simple syrup and dip in sugar. Layer the first three ingredients into the glass. Fill to the top with sparkling wine and garnish with a rosemary sprig, sip and savor!

The Texas Old Fashioned

This is a recipe designed by our friend Alicia Kim of a.k.a. Mixology using her delicious Pecan Orgeat. Check out all of a.k.a.'s scrumptious mixers and how they take "a scientific approach to the traditional cocktail" at their website!


• 2 oz whiskey

• 1/4 oz. a.k.a Mixology Pecan Orgeat

• 3 drops Fee Brothers Aztec Chocolate Bitters

• Orange peel for garnish, (for a seasonal twist, stud the peel with cloves)

PREPARATION INSTRUCTIONS In a double old-fashioned glass, add ice. Add all ingredients and stir. Cut a slice of orange peel using a sharp knife. Express the orange oil into glass by folding the peel in half over the glass (skin side out). Garnish with the peel twisted over the lip of the glass and ENJOY!