With our commitment to honoring the Blue Weber Agave plant, delivering maximum agave flavor and remaining 100% additive-free, our tequila is best enjoyed neat. However, Tequila Ocho is also perfectly at home in your favorite tequila or classic cocktails, as well. Here are a few recipes to discover for yourself:
CORPSE REVIVER #8
25ml Tequila Ocho Blanco
25ml lemon
25ml triple sec
25ml Cocchi Americano
3 dashes absinthe
Lime wheel, for garnish
Combine all ingredients in shaker tin with cubed ice and shake hard. Double strain into chilled coupe glass. Garnish with a lime wheel.
CALAVERA COBBLER
45ml Tequila Ocho Añejo
15ml Grand Marnier
75ml house red
3 lemon wheels
2 orange slices
6 mint leaves
Mint sprig, fresh berries and orange slice for garnish
Add all ingredients to wine glass over crushed ice and churn together. Cap with more crushed ice and garnish with berries, mint sprig and orange slice.
MESTIZO
50 ml Tequila Ocho Añejo
20 ml Carpano Antica Formula, or other sweet vermouth
5 ml Benedictine
2.5 ml Picon Amer
Lemon zest, to garnish
Combine all ingredients in mixing glass with cubed ice, stir for 20-30 seconds and strain into a chilled coupette glass. Garnish with a lemon zest expressed over the glass before dropping into the drink.
SALTED CARAMEL OLD FASHIONED
50ml Tequila Ocho Extra Añejo
5ml salted caramel syrup*
2 dashes Fee Brothers Whiskey Barrel-Aged Bitters
Lemon and orange zests, for garnish
Add all ingredients over large ice cubes or cubed ice in a double old fashioned glass, stirring for about 45 seconds or until desired level of dilution is reached. Garnish with lemon and orange zests, squeezed over the glass to release oils.
* To make salted caramel syrup:
500g caster sugar
500ml hot water
1 heaping tablespoon Maldon sea salt
ALTEÑA SPRITZ
30ml Tequila Ocho Blanco
20ml freshly squeezed pink grapefruit juice
2 lemon wedges
10ml passionfruit syrup
5ml Campari
75ml sparkling wine
50ml soda water
Rosemary sprig and grapefruit zest, for garnish
Add all ingredients to wine glass over cubed ice and stir to combine ingredients and chill the drink. Garnish with long grapefruit zest and rosemary sprig.
CAFÉ PACIFICO
45ml Tequila Ocho Añejo
15ml Kahlua or other coffee liqueur
120ml hot coffee
15ml demerara syrup (or to taste)
30ml chilled double cream
Nutmeg, to garnish
Add all ingredients except cream in a Irish Coffee glass and stir to combine. Layer cream over top of the drink by using a warm spoon to pour cream onto top of drink. Garnish with freshly grated nutmeg.
HIBISCUS SOUR
50ml Tequila Ocho Blanco
25ml lemon juice
25ml hibiscus syrup
20ml egg white
Edible flower, for garnish
Add all ingredients to shaker. ‘Dry’ shake without ice first to emulsify egg white. Add ice and shake a second time. Double strain into a chilled Nick & Nora glass. Garnish with an edible flower.
*To make hibiscus syrup:
500 ml water
1 cup (in volume) of dried hibiscus flowers
500 grams caster sugar
Add all ingredients to saucepan and bring mixture to a boil. When it is boiling, remove from heat and stir until sugar dissolves. Allow to cool for 20-30 minutes.
MEXICAN 55
25ml Tequila Ocho Blanco
15ml lime
10ml agave nectar
Champagne, to top
Lime zest, for garnish
Shake all ingredients with cubed ice and double strain into chilled champagne flute. Top up with cold Champagne and garnish with a lime zest.
ALEXANDER THE EIGHT
50ml Tequila Ocho Extra Añejo
20ml double cream
20ml Mozart Dark Chocolate Liqueur
Edible flower and nutmeg, for garnish
Add all ingredients to shaker tin with cubed ice and shake hard, for 15-20 seconds. Single strain into a chilled coupe glass and garnish with freshly grated nutmeg and edible flower.
SERAFIN
50ml Tequila Ocho Reposado
10ml Merlet poire liqueur
25ml fresh lime juice
15ml simple syrup
Ginger beer, top top
Orange wedge, to garnish
Build the ingredients in a highball glass filled with cubed ice, adding the ginger beer last. Stir gently to mix, and garnish with the orange wedge.
FAMOUS LAST WORDS
25ml Tequila Ocho Blanco
25ml lime juice
25ml Yellow Chartreuse
25ml Aperol
Lime zest, for garnish
Combine all ingredients in shaker tin with cubed ice and shake hard. Double strain into chilled coupe glass. Garnish with lime zest.
OCHO MARGARITA
50ml Tequila Ocho Blanco
25ml freshly squeezed lime juice
25ml Cointreau
Sea salt, for rim
Lime wheel, for garnish
Combine all ingredients in shaker tin with cubed ice and shake hard. Double strain into rocks glass over cubed ice. Garnish with a half salt rim and lime wheel.
