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Jalisco Sidecar

If our Classic Cocktails with a Twist story left you thirsting for even more great cocktail recipes, here are a few to add to your bar repertoire.

(From “101 Champagne Cocktails” by Kim Haasarud, Wiley & Sons)
A classic cocktail from the 1920s.

Orange juice (best if fresh squeezed), or any other citrus juice
Grand Marnier
Moët & Chandon Impérial
1 tsp. grenadine

Fill a champagne flute about a third full of juice. Add Grand Marnier and grenadine, and top off with champagne.

(From “101 Champagne Cocktails” by Kim Haasarud, Wiley & Sons)

1 ½ oz. orange juice
1oz. apricot brandy
3 oz. Moët & Chandon Impérial
Orange peel, for garnish

Combine the orange juice and apricot brandy in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top off with champagne and garnish with large piece of orange peel.


1 part Courvoisier Rosé
2 parts orange juice
½ part lemon lime soda
Raspberry garnish

Combine Courvoisier Rosé and orange juice in a cocktail shaker with ice. Shake and strain into a glass. Top with lemon lime soda and raspberry garnish.

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Rosé Kiss

Created by mixologist Moses Laboy of Marcus Samuelsson’s Harlem restaurant, Red Rooster

Pineapple and mint
2 parts Courvoisier Rosé
½ part French dry vermouth
½ part fresh lime juice
¼ part simple syrup
3 splashes of Peychaud bitters

Start by muddling pineapple and mint in a cocktail shaker. Add the remaining ingredients, shake well, and pour into a rocks glass. Garnish with a fresh pineapple chunk.

By Duggan McDonnell, mixologist, San Francisco

1 ½ oz. Tequila Don Julio Añejo
1 ½ oz. Grand Marnier
1 oz. fresh lemon juice
3 dashes orange bitters
Ice cubes
Lemon twist for garnish

Add Tequila Don Julio Añejo, Grand Marnier, fresh lemon juice, orange bitters, and ice into a cocktail shaker. Shake well. Strain ingredients into rocks glass and garnish with lemon twist.

By Brian Van Flandern, Tequila Don Julio global mixologist

1 ½ oz. Tequila Don Julio Blanco
1 oz. pear nectar
¾ oz. lime juice
¾ oz. Cassis

Combine Don Julio Blanco, pear nectar, lime juice, and Cassis in a cocktail shaker with ice. Shake well. Strain into a martini glass.