Reposado Libations

Smooth, layered cocktails that complement the caramel, warm spice, and oak notes of Jose León Reposado Tequila.

Experience of the Month

Thanksgiving — Jose León Golden Harvest

An apple-and-cinnamon cocktail with warm Reposado notes and a luminous golden-amber appearance.

Single Cocktail

2 oz Jose León Reposado Tequila
3 oz filtered apple cider or clear apple juice
½ oz fresh lemon juice
¼ oz pure maple syrup
1 dash aromatic bitters
Large clear ice cubes
Cinnamon-sugar rim: 1 tbsp granulated sugar, ¼ tsp ground cinnamon, and approximately 1 tsp agave nectar for the outer edge
Harvest garnish: 3 thin red-skinned apple slices, 1 cinnamon stick, 3 fresh cranberries on a food-safe cocktail pick, and 1 broad orange-peel autumn leaf

How to Make It

Mix the sugar and cinnamon on a small plate. Lightly coat only the outside edge of a tall cut-crystal glass with agave nectar, dip it into the cinnamon sugar, and fill the glass with large clear ice. Shake the tequila, filtered apple cider or clear apple juice, lemon juice, maple syrup, and aromatic bitters briefly with ice, then strain into the prepared glass. Fan three apple slices at the rim, add a cinnamon stick and three cranberries on a food-safe pick, and finish with a broad orange-peel leaf. Brush the apple slices lightly with lemon juice to slow browning. If the cider is especially sweet, begin with half the maple syrup and adjust after tasting.

Bulk Prep

Batch for 30 Guests

Thirty Servings

60 oz Jose León Reposado Tequila
90 oz filtered apple cider or clear apple juice
15 oz fresh lemon juice
7½ oz pure maple syrup — begin with 3¾ oz if the cider is particularly sweet
30 dashes aromatic bitters
2 cups granulated sugar and 2½ tbsp ground cinnamon for the rims
⅔ cup agave nectar for coating the outer rims
90 thin red-skinned apple slices, brushed lightly with lemon juice
30 cinnamon sticks, 90 fresh cranberries on 30 food-safe picks, and 30 broad orange-peel autumn leaves
Large clear ice cubes for 30 tall glasses

Batch Preparation

Combine the tequila, filtered cider or clear apple juice, lemon juice, maple syrup, and aromatic bitters in a sanitized container and chill thoroughly. Prepare 30 tall cut-crystal glasses with cinnamon-sugar outer rims and large clear ice. At service, stir the batch well, measure 5¾ oz per cocktail, shake briefly with ice, and strain into each prepared glass. Garnish every drink with three apple slices, one cinnamon stick, three cranberries on a food-safe pick, and one orange-peel autumn leaf. Makes 30 cocktails.