Recipe: Tequila Cocktails from Collin De Laval of Código 1530 Tequila

Here are 2 recipes for tequila cocktails from Collin De Laval of Código 1530 Tequila that can be prepped with a Made In Paring + Utility Knife set!

Collin comes from a long background in the service industry. After spending much of his career behind the bar, Collin brings his talents to Código 1530 to build out cocktails and run sales for South Texas.

collin de laval

Tequila Cocktails

    Bolero

    This is an easy sipper cocktail for those hot summer days that are coming our way shortly. The subtle balance of the elderflower and the refreshing cucumber combined with beautiful tequila come together in a refreshing cocktail.

    • 3 cucumber coins
    • Ice
    • .25 oz St. Germain
    • .5 oz agave syrup
    • 1 oz lime juice
    • 1.5 oz Código 1530 Blanco
    • Mint garnish
    1. Add cucumber coins (cut with Made In Paring Knife) to the small side of a shaker tin and muddle.
    2. Add ice to small side of shaker tin, roughly ½ way up.
    3. Add St. Germain, agave syrup, lime juice, then tequila.
    4. Vigorously shake for roughly 20-30 seconds.
    5. Fill a glass to the top with ice.
    6. Finely strain mixture over ice.
    7. Slap mint to express oils.
    8. Garnish and serve.

    Pro tip: When garnishing, slap the mint in your hand like you are clapping then add it to the opposite side of the glass from where you're going to drink. This allows for the garnish to interplay with the cocktail.

    The Rough Stock

    A play on the paloma, the oleo shrub brings out a boldness from the citrus oils that you can't get from normal syrup alone. The carbonated water brings in the bold effervescence which ties this cocktail together.

    To make oleo shrub:

    • 5 lemons
    • 3 sumo citrus
    • ¾ cup sugar
    • ⅓ cup apple cider vinegar

    Peel 5 lemons and 3 sumo citrus. Add into a mixing bowl with ¾ cup sugar and lightly muddle. Leave on the counter covered for up to 4 hours.

    Once the oleo shrub is made, use a cheesecloth to strain and remove liquid from the base of the mixing bowl. Combine with ⅓ cup apple cider vinegar and bottle. Store in fridge.

    • Ice
    • .25 oz pamplemousse rosé
    • 1.5 oz oleo shrub
    • 2 oz Código 1530 Rosa
    • 4 oz Topo Chico
    • Rosemary garnish
    1. Add ice halfway up the small side of a shaker tin.
    2. First pour pamplemousse rosé, then oleo, then tequila in small side of shaker tin.
    3. Shake the cocktail vigorously for roughly 20-30 seconds.
    4. Fill a glass to the top with ice.
    5. Finely strain mixture over ice.
    6. Top with Topo Chico and lightly stir with a straw.
    7. Garnish with rosemary and use a cocktail torch or lighter to lightly scorch rosemary to release essence.

    Pro tip: Oleo extracts the oils from citrus peels using sugar. It enhances the mouthfeel and body of the cocktail.



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