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Signature Serves

The house recipes, from our bar to yours.
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Tommy's Margarita with De Nada Blanco served over ice in a rocks glass
Blanco · Shaken

Tommy’s Margarita

The modern classic, De Nada style Made with De Nada Blanco

Ingredients

  • 2 oz De Nada Blanco
  • 1 oz Fresh Lime Juice
  • ½ oz Agave Nectar

Method

Combine all ingredients in a shaker with plenty of ice; shake hard for 15 seconds. Strain into a rocks glass over fresh ice and garnish with a lime wedge. Salt rim strictly optional; good tequila doesn’t need the mask. No orange liqueur, no fuss. The Blanco does the talking.

De Nada Paloma in a tall glass with a salt rim and grapefruit wedge
Blanco · Built & Topped

De Nada Paloma

the weekend in a glass Made with De Nada Blanco

Ingredients

  • 2 oz De Nada Blanco
  • 2 oz Fresh Grapefruit Juice
  • ½ oz Fresh Lime Juice
  • ¼ oz Agave Nectar
  • Club Soda, to top
  • Garnish: Grapefruit Wedge or Peel

Method

Combine all ingredients except the club soda in a shaker with ice. Shake for 15 seconds. Pour over ice into a tall glass and top with club soda. Salt rim. Garnish with a grapefruit wedge or peel.

Garden Party cocktail in a coupe with a jalapeño slice
Blanco · Shaken

Garden Party

bright, green, a little heat Made with De Nada Blanco

Ingredients

  • 2 oz De Nada Blanco
  • ½ oz Lime
  • ¼ oz Lemon
  • ¼ oz Agave
  • 1 Sprig Cilantro
  • 1 Slice Jalapeño

Method

Combine all ingredients in a shaker. Add ice and shake for 10 seconds. Strain over ice. Garnish with lime, salt rim, and jalapeño.

Tequila Sunrise in a tall glass with a maraschino cherry
Blanco · Built

Tequila Sunrise

the classic, done properly Made with De Nada Blanco

Ingredients

  • 2 oz De Nada Blanco
  • 1 oz Fresh Lime Juice
  • 3 oz Orange Juice
  • ½ oz Agave
  • Garnish: Maraschino Cherries & Juice

Method

Fill a tall glass with ice. Add tequila, lime juice, orange juice, and agave. Stir gently to combine. Slowly pour maraschino cherry juice down the side of the glass to create a sunrise effect. Garnish with maraschino cherries.

Espresso Martini in a coupe topped with three coffee beans
Reposado · Shaken

Espresso Martini

the Reposado twist on a modern classic Made with De Nada Reposado

Ingredients

  • 1.5 oz De Nada Reposado
  • 1 oz Fresh Espresso, Chilled
  • ½ oz Coffee Liqueur
  • ½ oz Agave Nectar
  • Garnish: 3 Coffee Beans

Method

Combine all ingredients in a shaker. Add ice and shake hard for 10 seconds. Double strain into a chilled coupe. Garnish with three coffee beans.

From the De Nada Booklet

The Full Book

Twenty more, built for De Nada by friends behind some of the world’s great bars: Jillian Vose, Lucinda Sterling, and Anthony Baker.

for when the night calls for a deep cut
Muchas Gracias cocktail made with De Nada Reposado Reposadothe deep end

Muchas Gracias

by Jillian Vose
Tiki Mug · Pineapple Leaf, Grated Nutmeg
The Recipe
  • 1.5 oz De Nada Reposado
  • ½ oz Dolin Génépy Liqueur
  • ½ oz Fresh Pineapple Juice
  • ½ oz Fresh Lime Juice
  • ½ oz Fennel Seed Syrup
  • ½ oz Macadamia Nut Syrup
  • ¼ oz Heavy Cream
  • 1 heaping tsp Matcha–Coco López Mix

Combine all ingredients in a shaker tin with three cubes of ice; hard shake briefly. Strain into a tiki mug over pebble ice, topping with more as needed. Garnish with a pineapple leaf and freshly grated nutmeg.

Made with De Nada Reposado
Siempre Verde cocktail made with De Nada Blanco Blanco

Siempre Verde

by Jillian Vose
Sour Glass · None
The Recipe
  • 2 oz De Nada Blanco
  • ¾ oz Fresh Lime Juice
  • ½ oz Barbadillo Manzanilla Sherry
  • ½ oz Spiced Pear Syrup
  • ½ oz Fresh Green Pepper Juice
  • 1 dash Vieux Pontarlier Absinthe
  • 1 Lime Leaf, in the tin

Shake all ingredients vigorously with ice. Using both fine and Hawthorne strainers, strain off the ice into a coupette or sour glass.

Made with De Nada Blanco
Rosita cocktail made with De Nada Reposado Reposado

Rosita

by Jillian Vose
Sour Glass · None
The Recipe
  • 1.5 oz De Nada Reposado
  • ¾ oz Campari
  • ½ oz Dry Vermouth
  • ½ oz Sweet Vermouth
  • 1 dash Angostura Bitters

Shake all ingredients vigorously with ice. Using both fine and Hawthorne strainers, strain off the ice into a sour glass.

Made with De Nada Reposado
Blanco Bianco Highball cocktail made with De Nada Blanco Blanco

Blanco Bianco Highball

by Jillian Vose
Collins Glass · None
The Recipe
  • 1.5 oz De Nada Blanco
  • 1 oz Sage-Infused Dolin Blanc Vermouth
  • ½ oz Wasabi Syrup
  • ½ oz Lime
  • ¼ oz Ginger
  • 2 dashes Bittermens Boston Bittahs
  • Soda Water, to top

Add everything except the soda to a shaker with a very small handful of pebble ice; shake until the ice has fully melted. Add 1.5 oz of soda water to the tin, then pour the contents into a Collins glass filled with ice.

Made with De Nada Blanco
Sip N Sin cocktail made with De Nada Blanco Blanco

Sip N’ Sin

by Jillian Vose
Nick & Nora · Cucumber Ribbon
The Recipe
  • 2 oz Jalapeño-Infused De Nada Blanco
  • 1 oz Martini & Rossi Bianco Vermouth
  • ¼ oz Pineapple Syrup
  • 2 dashes Hella Citrus Bitters

Stir all ingredients in a mixing glass with ice until very cold. Strain into a Nick & Nora glass without ice. Express lemon oil over the top and discard the peel; rest a cucumber ribbon on the glass.

Made with De Nada Blanco
Youre Welcome cocktail made with De Nada Blanco Blancothe namesake

You’re Welcome

by Lucinda Sterling
Collins Glass · Ginger Candy, Shiso Leaf
The Recipe
  • 1.5 oz De Nada Blanco
  • ¾ oz Yuzu Liqueur
  • ½ oz Fresh Lime Juice
  • 3 Shiso Leaves
  • 2 oz Ginger Beer, to top

Shake everything except the ginger beer with ice, just enough to express the shiso. Strain into a Collins glass over ice, top with ginger beer, and garnish with a ginger candy or shiso leaf.

Made with De Nada Blanco
A Huevo cocktail made with De Nada Reposado Reposado

A Huevo

by Jillian Vose
Old Fashioned Glass · Grapefruit Oils
The Recipe
  • 1.5 oz De Nada Reposado
  • 1 oz Lillet Rosé
  • ¾ oz Campari
  • ¼ oz Combier Pamplemousse Rose
  • 1 tsp Strawberry Syrup
  • 2 dashes Bitter Truth Creole Bitters

Stir all ingredients in a mixing glass with ice. Strain into an old fashioned glass over a large cube. Squeeze a grapefruit peel over the drink to express the oils, then discard.

Made with De Nada Reposado
Southside of the Border cocktail made with De Nada Blanco Blancodouble the jalapeño here too

Southside of the Border

by Anthony Baker
Coupé Glass · Mint Leaf
The Recipe
  • 2 oz De Nada Blanco
  • 1 oz Fresh Lime Juice
  • ½ oz Agave Nectar
  • 8–12 Mint Leaves
  • 1 Jalapeño Slice

Muddle the jalapeño slice in a shaker, then add the mint and remaining ingredients. Add ice, shake hard for ten seconds, and strain into a coupé. Garnish with a single mint leaf.

Made with De Nada Blanco
White Bella cocktail made with De Nada Blanco Blanco

White Bella

by Anthony Baker
Short Glass · Grated Nutmeg
The Recipe
  • 1.5 oz De Nada Blanco
  • 1 oz Kahlúa Coffee Liqueur
  • ½ oz Frangelico
  • 2 oz Oat Milk
  • ¼ oz Agave Nectar

Combine all ingredients in a shaker tin; shake vigorously with ice. Strain into a short glass over ice and garnish with grated nutmeg.

Made with De Nada Blanco
Juan Collins cocktail made with De Nada Blanco Blanco

Juan Collins

by Anthony Baker
Tall Glass · Dried Lime Wheel
The Recipe
  • 1 oz De Nada Blanco
  • ¾ oz Ancho Reyes Verde
  • ¾ oz Fresh Lime Juice
  • ¼ oz Agave Nectar
  • 2 oz Club Soda, to top

Shake everything except the club soda with ice for ten seconds. Strain into a tall glass over ice, top with club soda, and garnish with a dried lime wheel.

Made with De Nada Blanco
Tikila Sunrise cocktail made with De Nada Reposado Reposado

Tikila Sunrise

by Jillian Vose
Tiki Mug · Mint Bouquet
The Recipe
  • 1.5 oz De Nada Reposado
  • ¾ oz Fresh Lime Juice
  • ½ oz Orgeat
  • ¼ oz Grenadine
  • ½ tsp Vanilla Extract
  • 2 dashes Peychaud’s Bitters

Combine all ingredients in a shaker tin; shake vigorously with ice. Strain into an empty tiki mug, top with crushed ice, and garnish with a mint bouquet.

Made with De Nada Reposado
Michoacn Caf cocktail made with De Nada Blanco Blanco

Michoacán Café

by Anthony Baker
Coupé Glass · 3 Coffee Beans
The Recipe
  • 1.5 oz De Nada Blanco
  • 1 oz Coffee or Espresso
  • ½ oz Kahlúa Coffee Liqueur
  • ¼ oz Frangelico
  • ¼ oz Agave Nectar
  • ½ tsp Vanilla Extract

Combine all ingredients in a shaker tin; shake vigorously with ice. Strain into a coupé and garnish with three coffee beans.

Made with De Nada Blanco
Mexico City Mule cocktail made with De Nada Blanco Blanco

Mexico City Mule

by Anthony Baker
Collins Glass · Dried Ancho Chili, Ginger Candy
The Recipe
  • 1 oz De Nada Blanco
  • ¾ oz Ancho Reyes Ancho
  • 1 oz Fresh Lime Juice
  • ¼ oz Agave Nectar
  • 2 oz Ginger Beer, to top

Shake everything except the ginger beer with ice. Strain into a tall glass over ice, top with ginger beer, and garnish with a dried ancho chili and a ginger candy.

Made with De Nada Blanco
Smoke Spice Margarita cocktail made with De Nada Reposado Reposadofor the fire starters

Smoke & Spice Margarita

by Anthony Baker
Short Glass · Sage Leaf, Jalapeño Slice
The Recipe
  • 1.5 oz De Nada Reposado
  • ½ oz Mezcal
  • 1 oz Fresh Lime Juice
  • ½ oz Agave Nectar
  • 1 Jalapeño Slice
  • Pinch of Salt

Muddle the jalapeño in a shaker, then add the agave, lime, mezcal, tequila, and ice. Shake for ten seconds and strain into a short glass over ice. Sprinkle a pinch of salt on top, rub the rim with a sage leaf, and garnish with the sage and a jalapeño slice.

Made with De Nada Reposado
Hemingway Paloma cocktail made with De Nada Blanco Blanco

Hemingway Paloma

by Anthony Baker
Tall Glass · Cherry
The Recipe
  • 1.5 oz De Nada Blanco
  • 1 oz Grapefruit Juice
  • ½ oz Maraschino Liqueur
  • ½ oz Fresh Lime Juice
  • ¼ oz Agave Nectar
  • 3 dashes Peychaud’s Bitters
  • 2 oz Club Soda, to top

Shake everything except the club soda vigorously with ice. Strain into a tall glass over ice, top with club soda, and garnish with a single cherry.

Made with De Nada Blanco
Pia Rita cocktail made with De Nada Reposado Reposado

Piña Rita

by Anthony Baker
Short Glass · Pineapple Leaf & Wedge
The Recipe
  • 1.5 oz De Nada Reposado
  • ¾ oz Kalani Coconut Liqueur
  • ¾ oz Fresh Lime Juice
  • ½ oz Pineapple Juice
  • 1 oz Coconut Water
  • ¼ oz Agave Nectar
  • 2 dashes Bitters

Combine all ingredients in a shaker tin; shake vigorously with ice. Strain into a short glass over ice and garnish with a pineapple leaf and wedge.

Made with De Nada Reposado
Mexican Style Old Fashioned cocktail made with De Nada Reposado Reposadofor the friends who stay late

Mexican Style Old Fashioned

by Anthony Baker
Rocks Glass · Sage Leaf
The Recipe
  • 2 oz De Nada Reposado
  • ¼ oz Mezcal
  • ¼ oz Agave Nectar
  • 4 dashes Hella Mexican Chocolate Bitters

Build all ingredients in a short rocks glass and swirl for five seconds. Add a large ice cube and stir for ten. Rub the rim with a sage leaf and use it as the garnish.

Made with De Nada Reposado
Mexico City to Manhattan cocktail made with De Nada Reposado Reposado

Mexico City to Manhattan

by Anthony Baker
Nick & Nora · Dried Chili
The Recipe
  • 2 oz De Nada Reposado
  • 1 oz Ancho Reyes Ancho
  • ¼ oz Mezcal
  • 4 dashes Hella Smoked Chili Bitters

Combine all ingredients in a mixing glass. Add ice and stir for ten seconds. Strain into a chilled Nick & Nora glass and garnish with a small dried chili clipped to the rim.

Made with De Nada Reposado
Poolside Margarita cocktail made with De Nada Blanco Blanco

Poolside Margarita

by Anthony Baker
Coupé Glass · Lime Wheel
The Recipe
  • 1.5 oz De Nada Blanco
  • 1 oz Blue Curaçao
  • 1 oz Fresh Lime Juice
  • ½ oz Coconut Rum Liqueur
  • ¼ oz Pineapple Syrup
  • ¼ oz Agave Nectar
  • 1 Egg White
  • 4 dashes Lime Bitters

Combine all ingredients in a shaker tin; shake vigorously with ice. Strain into a coupé and garnish with a lime wheel.

Made with De Nada Blanco
Passion Fruit Paloma cocktail made with De Nada Blanco Blanco

Passion Fruit Paloma

by Anthony Baker
Tall Glass · Half a Passion Fruit
The Recipe
  • 1.5 oz De Nada Blanco
  • 1 oz Passion Fruit Purée
  • ½ oz Fresh Lime Juice
  • ½ oz Agave Nectar
  • 2 oz Club Soda, to top

Shake everything except the club soda vigorously with ice. Strain into a tall glass over ice, top with club soda, and garnish with half a passion fruit.

Made with De Nada Blanco

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