We don’t add anything to our Tequila, nada! With just agave, water, and our own proprietary yeast, De Nada Tequila is naturally sweet and super smooth.
2 oz DE-NADA Blanco Tequila
One Jalapeño Slice, (be careful how many seeds your slice has)
8-12 Mint Leaves
0.5 oz Agave Nectar
1 oz Fresh Lime Juice
Glassware: Coupé Glass
Garnish: Mint Leaf
Method: Pluck mint leaves and put into shaker (do not muddle), combine remaining ingredients into shaker, add ice and shake hard for 10 seconds, strain into a coupé glass, garnish with a single mint leaf, muddle one jalapeño slice into the shaker.
1.5 oz DE-NADA Blanco Tequila
One Slice of Jalapeño
0.5 oz Agave Nectar
1 oz Fresh Lime Juice
0.5 oz Mezcal
Pinch of Salt
Sage leaf
Glassware: Collins Glass
Garnish: Sage Leaf, Jalapeno Slice
Method: Muddle one slice of Jalapeño into a shaker, add Agave, lime, Mezcal, and tequila, add ice and shake for 10 seconds, strain into a short glass over ice, sprinkle a pinch of salt on top, rub rim of glass with sage leaf for 5 seconds, garnish with sage leaf and slice of jalapeño.
2oz De Nada Reposado Tequila
4-dashes Hella “Smoked Chili” Bitters
0.25 oz Mezcal
1 oz Ancho Reyes (Ancho)
Glassware: Nick & Nora Glass
Garnish: Dried Chili
Method: Combine all ingredients into a mixing glass, add ice and stir for 10 seconds, strain into a chilled Nick & Nora glass, garnish with a small, dried chili clipped to the glass.
1 oz DE-NADA Blanco Tequila
0.25 oz Agave Nectar
0.75 oz Fresh Lime Juice
0.75 oz Ancho Reyes (Verde)
2 oz Fevertree Club Soda
Glassware: Tall Glass
Garnish: Dried Lime Wheel
Method: Combine everything (except Club Soda) into a shaker, add ice and shake for 10 seconds, strain into a tall glass over ice, top with Club Soda, garnish with dried Lime wheel.
1.5 oz DE-NADA Blanco Tequila
0.25 oz Agave Nectar
0.5 oz Maraschino Liqueur (used Luxardo)
0.5 oz Fresh Lime Juice
1 oz Grapefruit Juice
3-Dashes of Peychaud’s Bitters
2 oz Fevertree Club Soda
One Cherry
Glassware: Tall Glass
Garnish: Single Cherry
Method: Combine all ingredients (except Club Soda) into shaker, add ice and shake for 10 seconds, strain into a tall glass over ice, top with Club Soda, garnish with a single cherry.
1.5 oz DE-NADA Reposado Tequila
0.25 oz Agave Nectar
0.75 oz Fresh Lime Juice
0.5 oz Pineapple Juice
1 oz Coconut Water
2-Dashes of Bitters
0.75 oz Kalani Coconut Liqueur
Glassware: Short Glass
Garnish: Pineapple Leaf & Wedge
Method: Combine all ingredients into a shaker, add ice and shake for 10 seconds, strain into a short glass over ice, add ice and shake for 10 seconds, strain into a short glass over ice, garnish with a pineapple leaf and wedge.
2 oz DE-NADA Blanco Tequila
.75 oz Fresh Lime Juice
.5 oz Barbadillo Manzanilla Sherry
.5 oz Spiced Pear Syrup
.5 oz Fresh Green Pepper Juice
1 dash Vieux Pontarlier Absinthe
1 Lime Leaf (throw the leaf into the tin)
Glassware: Sour Glass
Garnish: None
Method: Shake all ingredients vigorously with ice; using both the fine and Hawthorne strainers, strain the drink off of the ice into a Coupette or sour glass.
2 dashes Bittermens Boston Bittah’s
½ ounce Lime
¼ ounce Ginger
½ ounce Wasabi Syrup
1 ounce Sage infused Dolin Blanc Vermouth
1½ ounces De Nada Blanco Tequila
Soda Water Top
Glassware: Tall
Garnish: None
Method: Add all ingredients to a shaker, except for the soda water; add a very small handful of pebble ice and shake the ingredients until the ice has completely melted (until the noise of the ice stops). Then, add 1½ ounces of soda water to the other ingredients inside the shaker and then pour all the contents into a collins glass filled with ice.
1.5 oz DE-NADA Blanco Tequila
One Egg White (or few dashes of Fee Foam)
0.25 oz Agave Nectar
0.25 oz Pineapple Syrup
0.5 oz Coconut Rum Liqueur
1 oz Fresh Lime Juice
4-Dashes Lime Bitters
1 oz Blue Curaçao
Glassware: Coupé Glass
Garnish: Lime Wheel, Skeleton Leaf
Method: Combine all ingredients into a shaker, add ice and shake really hard for 10 seconds, strain into a coupé glass, garnish with lime wheel or skeleton leaf.
1.5 oz DE-NADA Blanco Tequila
0.25 oz Agave Nectar
1 oz Kahlua Coffee Liqueur
0.5 oz. Frangelico Hazelnut Liqueur
2 oz Oat Milk
Glassware: Short Glass
Garnish: Grated Nutmeg, Skeleton Leaf
Method: Combine all ingredients into a shaker, add ice and shake for 10 seconds, strain into a short glass over ice, garnish with grated nutmeg and skeleton leaf (optional).
