HispanicBusiness

What better way to celebrate the 147th anniversary of Mexico's unlikely defeat of the French army than with a new twist on the classic margarita?

The Corzo family of tequilas prides itself on luxurious and contemporary flavors and aims to progress this Guadalajara cocktail to new levels. Corzo has teamed up with four famed mixologists to create unique twists to the classic margarita. As the most famous drink in the nation, the margarita represents nearly one-fifth of all alcoholic beverages ordered in the United States, and these organically created variations will no doubt give a bit of a punch to the strong tradition of this Mexican delight.

CORZO MAYAN MARGARITA by Dale Degroff

Called the "King of Cocktails", Dale Degroff is known for his use of non-artificial ingredients and his extensive knowledge of how even the most simplest of instructions can heavily manipulate a drink's essence. Degroff has been making drinks since he first began bartending over a quarter of a century ago. He is most famous for his time spent at the Rainbow Room in New York City, where he first began mixing fresh juices and intriguing ingredients to make his own line of cocktails. Now an author and an unsurpassed gourmet beverage inventor, Degroff's Corzon creation is called the Corzo Mayan Margarita, referencing his unique use of cocoa and chili powder mixture, classic to Central American cuisine:

1 1/2 Parts Corzo Reposado Tequila
1 tablespoon red pepper jelly or half red pepper half jalapeņo pepper jelly
1/2 Part Agave Nectar
1 Part fresh lime juice
Orange slice

Unsweetened chocolate powder mixed with ancho chili powder; 2 parts chocolate powder to one part chili powder to dust the rim of the glass.

Prepare the rim of the glass with a dusting of the chocolate /chili mixture by wetting the rim with an orange slice. Fill the glass with cracked ice. Assemble the ingredients in the glass half of a Boston shaker and shake very well with ice. Strain into the prepared glass. And serve immediately.

CORZO MODERNITA by Adam Seger
Adam Seger was made for Chicago, or Chicago was made for his drinks . . . whichever way you look at it the city and the man are an ideal match for mixology genius. Known for his use of curiously chosen ingredients including peppercorn and fennel, and his frequent visits to the Green City Market, Seger took a surprisingly more subtle approach to his Corzo margarita, although the sprig of rosemary is for sure a new addition:

2 Parts CORZO Anejo
1 Part Agave Nectar
Juice and Zest of 1 Lime
Zest of 1/2 lemon

Build in a 16-ounce pint glass. Shake vigorously with fresh ice until metal part of shaker is frosted. Strain into a kosher salt and fresh cracked pepper rimmed martini glass. Float a sprig of fresh rosemary on top.

CORZO LA FUTURA by Junior Merino
Junior "the Liquid Chef" Merino began his culinary experience when he immigrated to New York from Mexico when he was 16 years old. He made his way up the restaurant system and made a name for himself by inventing original sangrias and a variety of cocktails, most of the ingredients stemming from his Hispanic roots. Merino recently created The Liquid Chef, Inc. in 2006 as a means of communicating and teaching international mixology. He even has his own team of creative mixologists dubbed "The Liquid Team." In his spin on the margarita, Merino plays with juices and spirits in order to get the flavor just right:

1 1/2 Part CORZO Silver
3/4 Part Domaine de Canton Ginger Liqueur
3/4 Part Pineapple Juice
1 Part Fresh Lime Juice
1/2 Part Agave Nectar

Pour all ingredients in a shaker with ice, shake and pour into a margarita glass or rocks glass. Garnish with a slice of crystallized ginger and lemon peel.

CORZO POSTMODERN by Andy Seymour
Andy Seymour likes to get imaginative with his drinks, just don't mistake him for the Vegas singing chef. Seymour has worked the bar scene beginning in college and has since produced liquid amalgamations that are the creme de la creme of cocktails, as they are mostly famously featured at celebrity-packed film festivals. Seymour wants his margarita to be a bit of everything, and the addition of new liquors and amenable fresh juices, this modern margarita is sure to chill out any stress on a sunny day:

2 Parts CORZO Reposado Tequila
1/4 Part Medium Dry Sherry
1/2 Part Premium Orange Cognac
3/4 Part fresh lemon juice
1/4 Part Agave Nectar
1 bar spoon Blood Orange Bitters

Begin by chilling a medium sized cocktail glass. Then, in a tall mixing glass add all ingredients: bitters, agave nectar, lemon juice, Grand Marnier, Sherry and Corzo Reposado. Fill mixing glass with ice and shake vigorously. Strain mixture into cocktail glass and garnish with a wide twist of lemon zesting the oil over the drink and rimming the glass before floating twist