Mixin Up Fall Flavors with Milagro Tequila {Recipe}

There's a lot more to appreciate about a margarita than whether its frozen or on the rocks. 

However, when you say tequila, most people either think of it as the main player in a margarita or their shot choice when they started a bad night at the bar. However, tequila is a complex and dignified spirit that, like wine, is highly regulated worldwide to ensure the quality of tequila is first-rate.  I was so excited to be a part of a recent special mixology class at Bolsa Mercardo presented by tequila leader Milagro with brand ambassador Juan Pablo “JP” de Loera, a certifiable tequila expert (with two Tequila degrees from the University of Guadalajara in the Cultural and Technical development of Tequila). 

Providing us tools, fresh ingredients and a lot of guidance, we spent the evening mixing up tequila into delicious, unique cocktails featuring different styles of tequila to celebrate the fall. Paired with some amazing dishes from the beloved Bolsa Mercado, it was definitely a night to remember. 
One of my favorite parts of the evening was learning a little bit more about bitters from this guy (see below.) This wealth-of-knowledge is Ian Reilly, the creator of Dallas-based Temperance Bitters. While you can find him most days as the bar manager at Chino Chinatown, he has now developed a complex line of bitters with wild herbs, roots and barks. The one I had the privilege to taste was actually inspired by an experience he has at Dude, Sweet Chocolate. Mark my words, you'll hear more from him soon as part of the Dallas culinary scene.

While most people have heard of bitters, they actually don't have a clue what it is. Considered a "digestif," bitters was created as a cure-all "medicine" in the early 1800s, however, now these alcoholic concotions are used for cooking and mostly for enhancing cocktails. I have to admit I'm a little more excited to use them now that I know what they are...

Now equipped and a little more educated, I was ready to get to mixing. 


Using fresh ingredients like cranberry juice, star of anise, and my new favorite, pumpkin syrup, we enjoyed cocktails that embodied the flavors of fall. And considering so many upcoming holidays, I know I will using these easy recipes to entertain and enjoy this season. 

Click here to Dallas Food Nerd to get these featured recipes from Milagro. 

Thanks Milagro a wonderful evening and the perfect start to my favorite season, Autumn!
Salud!