THE LOCALS CRAFTING COCKTAILS

Bartender Kyle Marvé of The Fleur Room in West Hollywood, California, creates his Komorita cocktail combining pink Himalayan salt and prickly pear puree with Tequila Komos. “Tequila Komos provides a complex base for tequila-based cocktails,” he says. “The Rosa Reposado is an excellent foundation for classic tequila cocktails such as the Margarita and Paloma. The red wine barrel component adds tasting levels that other reposados lack. And the ruby color is a visual pleaser.”

Atlanta Georgia bartender Colten Murry of L.O.A uses Komos Reposado Rosa to create his Heming’s Way cocktail. “Nothing inspires a great cocktail more than great ingredients,” he shares. “Tequila Komos invokes craftsmanship, creativity, and joy. The bottles are eye catching on the backbar and are easy to handle from a mixologist’s perspective. Every time we pick up a bottle our clientele knows it’s going to be special. And it always is!”

Komorita

INGREDIENTS

2 oz. Komo Rosa Reposado Rosa

¾ oz. lime juice

½ oz. Cointreau

¾ oz prickly pear nectar/syrup

Hibiscus salt rim

PREPARATION

Rim glass with hibiscus salt. Combine all ingredients into shaker with ice. Strain over a coupe glass. Garnish with lime wheel.

Heming's Way

INGREDIENTS

2 oz. Komos Rosa

1 oz. lime juice

¾ oz. grapefruit juice

¾ oz. simple syrup

¾ oz. Luxardo Maraschino Liqueur

1 barspoon [Neta] Mezcal

Grapefruit Peel

PREPARATION

Hemingway Daiquiri blended with a Margarita served up and a bit salty. Barspoon of salty mezcal to amplify the berry components found in Komos Rosa. Grapefruit juice and Luxardo Maraschino combine for a bittersweet finish.

C aribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, Alc. 13.75% by Vol. (27.5 Proof), ©2022 Midwest Custom Bottling, Pewaukee, WI. All Rights Reserved.