This mixed drink is an agave take on the popular gin cocktail, the Tom Collins. The recipe is simple, Tequila, lemon juice, agave syrup, and soda. Because the Juan Collins is such a simple drink to mix, it is a favourite on back decks or Sunday afternoon barbecues.
Juan Collins
1 1/2 oz. El Jimador Silver Tequila
1 oz Lemon juice
1/2 oz Agave Nectar
Ice
2 oz. Sparkling Water or Club Soda
Lemon Wedge
Add Ice to a tall serving glass
Pour the tequila, lemon juice, and agave nectar into the glass
Top with club soda
Stir Gently
Garnish with a citrus wedge
Note: If you are interested in more of my cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!
Chimo!
Beginning with a Tequila based cocktails at the start of June. Here is a recipe which mixes El Jimador Reposado with Vodka and sour citrus. This is an elegant serving with the agave held in check ensuring it will be enjoyed by a wide variety of palates.
El Jimador Tequila is owned by Brown-Froman. The Brand is produced thirty miles from Guadalajara, in the state of Jalisco, in the town of Amatitan, at Brown – Forman Tequila Distillery Mexico, S. de R.L. de C.V. which is also referred to as Hacienda Herradura. The Hacienda also produces the more premium Herradura brand as well as Suave 35 and Antiguo. The Jimador tequila is named to pay homage to the jimadors who harvest agave. After it is harvested, the agave is cooked in clay ovens. The juice is extracted after cooking using steel bladed shredders after which it is distilled on old copper pot stills.
El Jimador Tequila is owned by Brown-Froman. The Brand is produced thirty miles from Guadalajara, in the state of Jalisco, in the town of Amatitan, at Brown – Forman Tequila Distillery Mexico, S. de R.L. de C.V. which is also referred to as Hacienda Herradura. The Hacienda also produces the more premium Herradura brand as well as Suave 35 and Antiguo. The Jimador tequila is named to pay homage to the jimadors who harvest agave. After it is harvested, the agave is cooked in clay ovens. The juice is extracted after cooking using steel bladed shredders after which it is distilled on old copper pot stills.
The Rum Howler Blog 