Black and Blue
1 oz Tarantula Azul
1 oz Jagermeister
Layer in a shot glass.
Blueberry Ginger Cooler
1 1/2 oz Tarantula Azul
1/2 oz ginger liqueur
10 blueberries
2 oz fresh lemon sour
Shake above ingredients and add to a glass with ice. Top with 1 oz ginger ale.
Cactus Cola
2/3 oz Tarantula 100 Reposado
1/3 oz Cola
Rim shot glass with coarse salt. Add ingredients and serve with a lime wedge.
Citrus Drop Cerveza
1 oz Tarantula Azul
1 bottle of a light mexican beer
Drink 1 oz from the bottle of light mexican beer. Pour Tarantula Azul into beer bottle.
Cool Bite
2/3 oz Tarantula Azul
1/3 oz ginger ale
Add to shot glass. Garnish with a cucumber slice.
Dusty Summer
2/3 oz Tarantula Azul
1/3 oz lemonade
Serve in a sugar-rimmed shot glass.
Eight Legs Lemonade
2 oz Tarantula 100 Plata
5 oz lemonade
Splash of cranberry juice. Squeeze of lime. Pour Tarantula 100 Plata and lemonade into a highball glass filled with ice. Add cranberry juice and lime.
Flaming Tarantula
1/2 oz Tarantula 100 Plata
1/2 oz Sambuca (chilled)
4 drops Tobasco sauce
Pour chilled Sambuca into shot glass. Float Tarantula 100 Plata on top by pouring over the back of a bar spoon. Slowly drop in Tobasco sauce.
Honey Lemon Press
2 oz Tarantula Azul
1/2 oz honey
1/2 oz fresh lemon juice
Shake above ingredients with ice and strain into a wine glass.
Juan Collins
2 oz Tarantula 100 Plata
1/2 fresh lemon, juiced
1 tsp superfine sugar
Club soda
Pour lemon juice and sugar into a Collins glass and stir thoroughly.
Add Tarantula 100 Plata. Fill glass with crushed ice. Top with club soda. Garnish with a lemon or lime wedge.
Luck o' the Mexican
2/3 oz Tarantula Azul
1/3 oz McCormick Irish Cream Liqueur
Pour Tarantula Azul into shot glass. Float Irish cream liqueur on top by pouring over the back of a bar spoon.
Mexican Iced Coffee
1.5 oz Tarantula 100 Reposado
1/2 oz chocolate syrup
1 oz sweet cream
2 dashes of cinnamon
1 Dash nutmeg
Whipped cream
Espresso beans
Add chocolate syrup and cinnamon to glass and fill with ice. Shake Tarantula 100 Reposado and sweet cream with ice and then strain into glass. Garnish with whipped cream, espresso beans and a dash of nutmeg.