National Tequila Day is Sunday, July 24th so it is only right to keep things classy in tribute to Mexico’s staple spirit. Here are two Flawless Crowns approved Don Julio Tequila cocktails that are that dressed to impress.

It’s So Easy

• 1 1/2 oz Tequila Don Julio Blanco
• 3 oz Ginger Beer
• 3/4 oz Grapefruit Juice
• 1/2 oz Fresh Lime Juice
• 1/2 oz Simple Syrup
• 1 sprig Fresh Basil Spring and Lime Wheel for Garnish

Preparation: Lightly muddle fresh basil in a cocktail shaker. Add Tequila Don Julio Blanco, grapefruit juice, fresh lime juice, simple syrup and ice. Shake well. Strain contents into a Collins glass over fresh ice. Top with ginger beer and garnish with basil spring and lime wheel (Created by Mixologist Ben Scorah).

Snapped

• 1 1/2 oz Sugar Snap Pea Infused Tequila Don Julio Blanco*
• 2/3 oz Fresh Lemon Juice
• 2/3 oz Fresh Mint and Sugar Snap Pea Syrup**
• Split Snap Pea for Garnish

*Sugar Snap Pea Infused Tequila Don Julio Blanco Ingredients:

• 1 750 ml bottle Tequila Don Julio Blanco
• 100 g Fresh Snap Peas
• 1/2 Lemon Zested

*Sugar Snap Pea Infused Tequila Don Julio Blanco Preparation: Combine split open fresh snap peas, Tequila Don Julio Blanco and lemon zest into a large glass bottle. Let sit in a cool dark place for 2-4 days. Place bottle into a large pot of water and heat to 135 degrees for 4 hours. Strain contents through a fine strainer and let cool.

**Fresh Mint and Sugar Snap Pea Syrup Ingredients:

• 75 g Fresh Mint (picked of stems)
• 75 g Fresh Snap Peas
• 1 cup Simple Syrup
• 1/4 tsp Sea Salt

**Fresh Mint and Sugar Snap Pea Syrup Preparation: Combine fresh mint, split open fresh snap peas and simple syrup into a large glass bottle. Place bottle into a large pot of water and heat to 120 degrees for 4 hours. Strain contents through a fine strainer. Add sea salt and let cool.

Preparation: Combine Sugar Snap Pea Infused Tequila Don Julio Blanco, fresh lemon juice and fresh mint and snap pea syrup into a cocktail shaker with ice. Shake well. Strain contents into a rocks glass over fresh ice. Garnish with split snap pea (Created by Mixologist Ben Scorah).

Cheers!