DRINKS AND FARE

 

CRUZcumber Margarita

2 oz Cruz Tequila, 1 lime squeezed, 2 cucumber wheels and 1 oz agave nectar. Muddle then shake with ice. Add a splash of water and serve over ice.

 

CRUZ Citrus Margarita

2 oz Cruz Tequila, 1 lime squeezed, 1/2 lemon squeezed, 1/2 orange squeezed, 1 oz agave nectar, and a couple sprigs of mint. Add a splash of  water. Serve over ice.

 

CRUZ Perfect Margarita

2 oz Cruz Tequila, 3/4 oz agave nectar and 1 oz fresh lime juice squeezed. Shake with ice, add a splash of water and serve over ice.

 

CRUZ Spook-tini

2 oz Cruz Tequila, 1/2 oz Cointreau 1/2 oz agave nectar, 2 oz fresh blood orange juice squeezed and 1 oz fresh lime juice squeezed. Shake with ice, add a splash of water and serve over ice.

 

CRUZ Apple Spice Margarita

2oz Cruz Silver Tequila, splash of Peach Schnapps, 1/2 oz fresh lime juice and 4 oz apple cider. Shake with ice and  serve over ice. Garnish with apple slices and a cinnamon/sugar rim

 

CRUZ Ramon

In tall glass with ice add: 2 oz Cruz Tequila, 4 oz soda water, a splash of cola and a squeeze of lime.

 

CRUZ Lime Drop

1 oz Cruz Tequila, 1 oz Lime Juice and 1 teaspoon sugar. Shake with ice, then strain into a shot glass rimmed with sugar.

 

CRUZ SnowBoard

1-1/2 oz Cruz Tequila and 1-1/2 oz Bailey's Irish Cream. Shake with ice and strain into a shot glass.

 

CRUZ Fizz

1 oz Cruz Tequila and 2 oz Grapefruit juice. Shake with ice and add a splash of club soda.

 

Tequila Sunrise

4 oz orange juice, 2 oz Cruz Tequila and 1/2 oz grenadine. Shake then serve over ice with an orange slice for garnish.

 

Ozzie's Vacation

4 oz Squirt and 2oz Cruz Tequila. Shake then serve over ice.

 

Cruz Watermelon Margarita

2 oz Cruz Tequila, 3/4 oz agave nectar, 1/4 cup fresh watermelon and 1 oz fresh lime juice squeezed. Shake with ice, add a splash of water and serve over ice.

 

CRUZ Bloody Maria

2 oz Cruz Tequila, 1 tsp horseradish, 5 dashes Tabasco sauce, 3 dashes Worcestershire sauce, squeeze of lime, squeeze of lemon, 5 oz of tomato juice, celery salt and pepper to taste. Shake then serve over ice. Celery stalk and pickle for garnish.

 

CRUZ Paloma

2 oz Cruz Tequila, 1 oz fresh grapefruit juice, 1/2 oz lime juice, 1 teaspoon pure cain sugar. Shake with ice and add a splash of club soda. Add a splash of Cointreau (optional).

 

CRUZ Blues Margarita

2 oz Cruz Tequila, 1 lime squeezed, 6-8 blueberries and 1 oz agave nectar. Muddle then shake with ice. Add a splash of water and serve over ice.

 

CRUZ Basil Azul

2 oz Cruz Tequila, 1 lime squeezed, 12-15 blueberries, 1 oz agave nectar and a couple sprigs of basil. Muddle then shake with ice. Add a splash of water and strain into a martini glass. Garnish with basil leaf float.

 

CRUZ Cadillac Margarita

2 oz Cruz Tequila, 1 oz Cointreau (orange liqueur), 2 oz fresh lime juice and a splash of Grand Marnier. Shake then serve over ice.

 

CRUZ Southwestern Mojito

2 oz Tequila, 1/2 lime squeezed, 1 fresh jalapeno slice and a pinch cilantro. Shake with ice and add 4 oz Sprite.

 

CRUZ Seabreeze

2 oz Cruz Tequila, 4 oz cranberry juice and 1 oz grapefruit juice. Shake then serve over ice.

 

CRUZ Prickly Pear Margarita

2 oz Cruz Tequila, 3/4 oz agave nectar, 1/2 oz Pêra Prickly Pear Drink Mixer and 1 oz fresh lime juice squeezed. Shake with ice, add a splash of water and serve over ice.

 

CRUZ Marg-atini

2 oz Cruz Tequila, 1 oz triple sec and 1 lime squeezed. Shake with ice and serve in a martini glass.

 

CRUZ Cosmo

2 oz Cruz Tequila, 1 oz Cointeau (orange liqueur), 1/2 oz fresh lime juice and a splash of cranberry juice. Shake with ice.

 

Cruz Cantina Salad

 

By Colter Wilkie, Executive Chef, Chef

Jimmy's Bistro & Spirits, DIA

Watermelon, black beans, red onions, red bell peppers, mango and cucumber, tossed with fresh mint and cilantro, lime juice and Cruz Silver Tequila.

 

Cruz Reposado Shrimp Ceviche in Fried Tortilla Bowls

 

By Colter Wilkie, Executive Chef, Chef

Jimmy's Bistro & Spirits, DIA

 

6 oz Tiger Shrimp (U-12s peeled and deveined)

CRUZ Tequila salad with chef jimmys bistro

4 oz Diced Roma tomatoes

4 oz Fresh lime juice

2 oz Diced red onion

2 Tbsp Minced garlic

2 Tbsp Chopped cilantro

3 fl oz Cruz Reposado Tequila

1 Tbsp Cumin

2 Tbsp Kosher salt

1 Tbsp Ground black pepper

1 oz Freshly

squeezed orange juice

1 oz Tomato juice

 

8 ea 6" Flour tortillas

 

Procedure: Peel, devein, clean, and chop

shrimp into 1/4" pieces. Dice Roma tomatoes

into 1/8" cubes. Dice red onions into

1/16" cubes. Finely mince garlic.

Combine shrimp, lime juice, orange

juice and Cruz Reposado Tequila in a

mixing bowl and allow the shrimp to sit inthe liquid for two hours.

After two hours of having the shrimp

in the juices, add all other remaining

ingredients and mix well to incorporate.

Fry the flour tortillas at 350 degrees in

oil for 2 minutes, using a soup ladle to

submerge the tortillas, creating a bowl

shaped fried tortilla.

 

Remove from oil and allow excess grease

to drain.

Place fried tortilla bowls on a plate and

fill with the shrimp ceviche mixture.

Garnish with chopped cilantro and serve.

 

Serves 8 people