Fresh Spring Recipes Welcome Warmer Weather with Tequila Don Julio

Reviewer’s Note: Product sample discussed here was provided at no cost in exchange for my honest review.

I was fortunate enough to enjoy a recent sampling of Tequila Don Julio Blanco. This tequila revealed vocal aromatics, redolent of citrus fruits like orange and lime, cinnamon, lemongrass, and underpinnings of wood and grass. On sipping, a subtle grapefruit note joins the freshness of orange and lime, accompanied by freshly-ground black pepper and fainter suggestions of oak. This tequila’s texture is silken in a way that makes it easy to drink, with a quiet burn after swallowing that underscores its spicier elements. It finishes warm and smoky, with echoes of pepper, cinnamon, and citrus fruit.

In celebration of all things mouth-watering and sippable, Tequila Don Julio has partnered with The Infatuation to bring you Agave and EEEEEATS. This event will spend the next several months celebrating the best in food and drink recipes from acclaimed chefs from around the country. To kick off the program and bid hello to the welcome warmth of the season, acclaimed NYC Chef Gerardo Gonzalez and mixologist Anna Morris have created recipes for a cocktail, main course, and dessert certain to liven up your next gathering. Each recipe features Tequila Don Julio among its ingredients, presumably because just tequila makes everything better.

Margarita Verde
Created by Anna Morris

Inspiration: “I wanted to use a housemade verdita – a sort of “green juice” made from blending herbs, pineapple, cucumber and jalapeno – to make a variation of a margarita. Shots of verdita often accompany shots of tequila as a sort of palate cleanser. This drink was made to compliment Chef Gerardo’s delicious green pineapple hot sauce that he will be serving with the tequila brined chicken.”

Makes 8 drinks


  • 8 oz. Tequila Don Julio Reposado
  • 4 oz. Triple Sec
  • 1 1/3 oz. Lime Juice
  • 5 oz. Green Base*
  • Cucumber Slice for Garnish


  1. Combine Tequila Don Julio Reposado, triple sec, lime juice and green base into a cocktail shaker with ice. Shake well.
  2. Strain contents into a rocks glass with fresh ice.
  3. Garnish with cucumber slice.

*Green Base


  • 2 cups Pineapple Juice
  • 1 English Cucumber, peeled
  • 3 Stalks Celery, chopped
  • 1 Bunch Parsley
  • 1 Bunch Cilantro
  • 2 Sprigs Tarragon
  • 1/4 Jalapeno


  1. In a blender, combine pineapple juice, English cucumber, celery, parsley, cilantro, tarragon and jalapeno.
  2. Blend well.

Ideal Serving Glass: Rocks Glass

Spring Chicken
Created by Chef Gerardo Gonzalez


  • 2 Whole Chickens
  • Lime for Garnish
  • Cilantro for Garnish


  1. Combine Aleppo pepper, sumac and smoked salt.
  2. Rub the chicken in cure.
  3. Refrigerate for 1 full day, uncovered.




  • 1/4 cup Aleppo Pepper
  • 1/4 cup Sumac
  • 1/4 cup Smoked Salt

Tequila Don Julio 70 Brine


  • 1 cup Tequila Don Julio 70
  • 8 cups Pineapple Juice
  • 4 cups Distilled White Vinegar
  • 1 Orange, Sliced
  • 1 White Onion, Sliced
  • 6 cloves Garlic
  • 1/4 cup Salt


  1. Combine Tequila Don Julio 70, pineapple juice, distilled white vinegar, orange, garlic and salt. Make sure the salt is fully dissolved.
  2. Place the cured chicken in the brine for 1 more full day.




  • ½ cup Apple Cider Vinegar
  • 1/4 cup Olive Oil
  • 1 cup Pineapple, Cubed
  • 6 cloves Garlic
  • 1 bunch Cilantro
  • 1/2 Jalapeno


  1. Blend apple cider vinegar, olive oil, pineapple, garlic, cilantro and jalapeno.
  2. Set aside.


Cooking the Chicken:

  1. Remove chicken from the brine and let air dry in the refrigerator for 2 hours.
  2. Preheat oven to 425 degrees.
  3. Rub the chicken with olive oil and salt.
  4. Place the chicken on an oiled sheet pan, skin side up.
  5. Cook at high heat for 18-20 minutes.
  6. Remove from oven and let rest for 10 minutes.
  7. Cut the chicken into quarters and place back on pan.
  8. Put chicken directly under a broiler and cook for 1-2 minutes until skin is crispy and dark brown.
  9. Spoon the sauce onto a plate and place the chicken on top.
  10. Squeeze fresh lime on the chicken. Garnish with cilantro.

Tequila Lollipops with Chili Strawberries
Created by Chef Gerardo Gonzalez

Chili Strawberries


  • 1 quart Dehydrated Strawberries
  • 1/4 cup Sumac
  • 1/4 cup Aleppo Pepper
  • 1/4 cup Smoked Salt
  • 1/4 cup Orange Juice


  1. Toss the strawberries in the orange juice and coat with sumac, Aleppo pepper and smoked salt.
  2. Place in an oven set to 300 degrees for 15 minutes, until the liquid is evaporated.


Tequila Don Julio Blanco Pop


  • 1/2 cup Tequila Don Julio Blanco
  • 3/4 cup Water
  • 1/2 cup Corn Syrup
  • 3 cups Sugar


  1. Stir together water, corn syrup and sugar in a saucepan. Let the mixture come to a boil without stirring.
  2. Add Tequila Don Julio Blanco and stir quickly.
  3. Remove saucepan from heat and spoon the mixture onto a silicone mat.
  4. Dip the end of a lollipop stick and place a chili strawberry in the middle.


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