A logo with a cowboy hat, a face silhouette, and text that reads "Don Julio" with the year "1942".
A person with a colorful mask, black shirt, and beige jacket holds a black puppy wearing a blue collar, outdoors on a sunny day with a white picket fence and lush greenery in the background.

HECHO POR AMOR

CRAFT YOUR CUSTOM COCKTAIL

Recreate your custom cocktail at home or try a new one. 

Add all ingredients to a cocktail shaker with ice and shake. Strain over fresh ice in a rocks glass and garnish.

THREE KEY StAGES

1 oz Base Spirit

1.5 oz Key Ingredient 

0.5 oz Modifying Flavor

Signature in blue ink.

1.

Choose Your Base Spirit

  • BLANCO

    The soul of the Don Julio portfolio. Unaged.

    Crisp agave, citrus, herbal notes, touch of black pepper.

    Purchase

  • REPOSADO

    The first luxury Reposado tequila. Rested 8+ months in American White Oak.

    Agave, honey, vanilla, banana, with oak and warm spice finish.

    Purchase

  • 70 CRISTALINO

    The first “Añejo Cristalino,” created for the 70th anniversary.

    Charcoal-filtered Añejo with crisp agave, honey, caramel, and green apple.

    Purchase

  • 1942

    Aged 24+ months. Launched to celebrate Don Julio’s 60 years of tequila mastery.

    Vanilla, dark chocolate, coffee, mango, cooked agave

    Purchase

  • Seedlip Notas de Agave

    A vibrant and refreshing blend of Prickly Pear, zesty Lime and Agave flavors with notes of Vanilla, Damiana flower and Peppercorn to awaken the palate.

    Purchase

2.

Choose Your Key INgredients

SUBTRÓPICO

Recipe yields 10 servings

PINEAPPLE JUICE

REAL PRICKLY PEAR SYRUP

HIBISCUS TEA*

LIME JUICE

SALINE*

Oz

Ingredients

 6.00

1.5

2.00

6

1 TSP

*

  • Yield: Approx. 3 oz / 85 g

    Ingredients:
     Dried Hibiscus Flowers – 13 g (0.43 oz)
    Water – 130 g (4.4 oz)

    Recipe:
    In a small heat-resistant container, add 13 g of dried hibiscus flowers. Bring 130 g of water to just below boiling and pour over the flowers. Stir gently with a spoon to saturate. Steep for 8 minutes. Strain through a fine mesh strainer into a small jug or bowl, pressing the flowers to extract all liquid. Transfer to a clean container, label, date, and refrigerate for later use.

  • Yield: Approx. 1 oz / 30 g

    Ingredients:
     White Kosher Salt – 6 g (0.21 oz)
    Warm Water – 24 g (0.79 oz)

    Recipe:
    Weigh 6 g of kosher salt and 24 g of warm water separately. In a small container, add the warm water first, then the salt. Stir thoroughly with a spoon for several minutes until all the salt has dissolved completely. Transfer to a dropper bottle or small jar, label, date, and store for later use.

FEUGUITO

Recipe yields 10 servings

STUMPTOWN COFFEE CONCENTRATE

XOCATOL MOLE BITTERS

ALLSPICE SYRUP*

SALINE*

Ingredients

Oz

13

0.5

2

1 TSP

  • Yield: Approx. 3 oz / 85 g

    Ingredients:
     Mexican Allspice – 2.6 g (0.09 oz)
    Water – 64.3 g (2.27 oz)
    White Sugar – 64.3 g (2.27 oz)

    Recipe:
     Crush 2.6 g of Mexican allspice using a small mortar and pestle or quickly blitz in a blender. In a small pot, toast the crushed allspice over medium heat until aromatic (don’t let it smoke). Add 64.3 g of hot water to the pot and bring to a boil. Reduce to a low simmer and cook for 10 minutes. Remove from heat and strain through a fine mesh strainer into a small heat-resistant jug. Fine strain again through a paper oil filter, then weigh the liquid and add an equal weight of sugar (64.3 g). Stir thoroughly to dissolve. Transfer to a small bottle, label, date, and refrigerate for later use.

  • Yield: Approx. 1 oz / 30 g

    Ingredients:
     White Kosher Salt – 6 g (0.21 oz)
    Warm Water – 24 g (0.79 oz)

    Recipe:
    Weigh 6 g of kosher salt and 24 g of warm water separately. In a small container, add the warm water first, then the salt. Stir thoroughly with a spoon for several minutes until all the salt has dissolved completely. Transfer to a dropper bottle or small jar, label, date, and store for later use.

*

RAYO DE SOL

Recipe yields 10 servings

Ingredients

Oz

 PINK GRAPEFRUIT JUICE

LIME JUICE

GINGER WATER*

SALINE*

WATER

 7

6

1

1 TSP

1.5

  • Yield: Approx. 2 oz / 60 g

    Ingredients:
    Fresh Ginger Root (skin on) – 30 g (1 oz)
    Water – 60 g (2 oz)

    Recipe:
    Chop 30 g of fresh ginger (skin on) into small pieces. Add the ginger and 60 g of water to a small blender (or blend in two short bursts if needed). Blend on high for 2 minutes or until fully smooth. Strain the liquid through a fine mesh strainer into a small container, pressing to extract as much liquid as possible. Transfer to a sealed bottle or jar, label, date, and refrigerate for later use.

  • Yield: Approx. 1 oz / 30 g

    Ingredients:
     White Kosher Salt – 6 g (0.21 oz)
    Warm Water – 24 g (0.79 oz)

    Recipe:
    Weigh 6 g of kosher salt and 24 g of warm water separately. In a small container, add the warm water first, then the salt. Stir thoroughly with a spoon for several minutes until all the salt has dissolved completely. Transfer to a dropper bottle or small jar, label, date, and store for later use.

*

AIRE DE MAR

Recipe yields 10 servings

Oz

Ingredients

 COCONUT WATER

ALOE DRINK (Fine Strained)

MINT WATER

SALINE*

LIME JUICE

 7

2

1 TSP

1 TSP

6

  • Yield: Approx. 1 oz / 30 g

    Ingredients:
     White Kosher Salt – 6 g (0.21 oz)
    Warm Water – 24 g (0.79 oz)

    Recipe:
    Weigh 6 g of kosher salt and 24 g of warm water separately. In a small container, add the warm water first, then the salt. Stir thoroughly with a spoon for several minutes until all the salt has dissolved completely. Transfer to a dropper bottle or small jar, label, date, and store for later use.

*

3.

Choose Your MODIFYING FLAVORS

HUMO PICANTE

Recipe yields 10 servings

CHIPOTLE, ANCHO, AGAVE SYRUP*

Oz

Ingredients

 5.0

*

  • Yield: Approx. 10 oz / 300 ml

    Ingredients:
    Chipotle Peppers (whole dried) – 0.6 g (0.02 oz)
    Ancho Peppers (whole dried) – 0.6 g (0.02 oz)
    Water – 100 ml (3.3 oz)
    Light Agave Nectar – 200 ml (6.7 oz)

    Recipe:
    Roughly chop 0.6 g of chipotle peppers and 0.6 g of ancho peppers, keeping the seeds. In a small saucepan, bring 100 ml of water to a boil, then reduce to a simmer. Add the chopped peppers and simmer for 10 minutes, stirring occasionally. Do not allow it to boil. Remove from heat and strain through a fine mesh strainer into a small heatproof jug. Then strain again through a paper oil filter to remove fine particles. Measure the chili water (100 ml), and add double that amount of agave nectar — 200 ml (6.7 oz). Stir thoroughly to combine. Transfer to a small container, label, date, and refrigerate for later use.

ROSA AMOR

Recipe yields 10 servings

 JAMAICA SYRUP*

ORANGE BLOSSOM

POMEGRANATE SYRUP*

WATER

Ingredients

Oz

 3.0

1 TSP

1.5

0.5

  • Based on: 10 g / ⅓ oz dried hibiscus flowers

    Ingredients:
    Dried Hibiscus Flowers – 10 g (0.35 oz)
    Water – 100 g (3.5 oz)
    White Sugar – 100 g (3.5 oz)

    Recipe:
    In a small heat-resistant container, add 10 g of dried hibiscus flowers. Bring 100 g of water just to a boil, then pour over the flowers. Steep for 8 minutes, stirring occasionally. Strain through a fine mesh chinois, pressing the flowers to extract all liquid. Weigh the resulting hibiscus tea (should be close to 100 g) and add an equal weight of white sugar. Stir to dissolve completely. Transfer to a container, label, date, and refrigerate for later use.

  • Yield: Approx. 150 ml / 5 oz

    Ingredients:
    POM Pomegranate Juice – 75 g / 2.5 oz
    White Sugar – 75 g / 2.5 oz 

    Recipe:
    In a small container, combine 75 g (2.5 oz) of POM pomegranate juice with 75 g (2.5 oz) of white sugar. Stir thoroughly with a spoon or spatula for several minutes until all the sugar is fully dissolved. Transfer to a sealable container, label, date, and store in the fridge for later use.

*

NÉCTAR DULCE

Recipe yields 10 servings

Ingredients

Oz

REAL GUAVA SYRUP

CHAMOY SAUCE

LEMON SYRUP*

WATER

 2.0

1

1.5

1

  • Yield: Approx. 150 ml /  5 oz

    Ingredients:
    Fresh Lemon Juice – 75 g (2.5 oz)
    White Sugar – 75 g (2.5 oz)

    Recipe:
    In a small container, combine 75 g of fresh lemon juice with 75 g of white sugar. Stir thoroughly with a spoon or spatula until all the sugar is dissolved. Strain through a fine mesh strainer to remove any pulp or solids. Transfer to a sealable container, label, date, and store in the fridge. Best used within 1 week.

*

SOMBRA FRESCA

Recipe yields 10 servings

Ingredients

Oz

 CUCUMBER SYRUP*

WATERMELON SYRUP*

ROSEWATER

 3.0

2

0.5

  • Yield: Approx. 180 g / 6 oz

    Ingredients:
    Persian Cucumbers – 90 g (3.2 oz)
    White Granulated Sugar – 90 g (3.2 oz)

    Recipe:
    Wash cucumbers thoroughly and pat dry. Thinly slice 90 g of Persian cucumbers using a mandoline or sharp knife. (Thinner slices improve flavor extraction and syrup yield.) Weigh out 90 g of white sugar in a separate container. Combine the sliced cucumbers and sugar in a sealable container and stir well to coat. Store in the refrigerator for at least 12 hours.

    After maceration, strain the mixture through a fine mesh strainer into a second container, gently lifting and stirring to release syrup (do not force cucumber through). Stir the collected syrup to dissolve any remaining sugar, then strain one final time into a clean container. Label, date, and refrigerate. Best used within 5–7 days.

  • Yield: Approx. 180 g / 6 oz

    Ingredients:
    Seeded Watermelon (prepped, no skin) – 90 g (3.2 oz)
    White Granulated Sugar – 90 g (3.2 oz)

    Recipe:
    Wash the exterior of the watermelon, remove the skin, and cut into manageable batons. Thinly slice 90 g of watermelon using a mandoline or sharp knife (thinner = better extraction). Weigh an equal amount of white sugar (90 g) in a separate container.

    In a sealable container, combine the sugar and sliced watermelon. Stir thoroughly to coat. Store in the refrigerator for a minimum of 12 hours to macerate. After steeping, strain through a fine mesh strainer into a clean container, gently stirring and lifting to release the syrup — avoid pressing the watermelon through the mesh.

    Stir the strained syrup to dissolve any residual sugar. Strain again into a final clean container. Label, date, and refrigerate for later use. Best within 5–7 days.

*

4.

Choose Your Garnishes

  • DEHYDRATED PINEAPPLE SLICES

  • CANDIED GINGER

  • FRESH MANGO CUBES WITH CHILI

  • DRIED WHOLE CHILIS

  • MEXICAN CHOCOLATE BONBON

  • SALTED HONEY CANDY

  • FRESH MINT

  • FRESH SAGE

  • FRESH CILANTRO

  • EDIBLE FLOWERS (VARIOUS)

  • LIME WHEELS

  • LIME WEDGES

  • ORANGE HALF MOON

  • GRAPEFRUIT WEDGE

  • GRAPEFRUIT HALF MOON

  • CACAO SALT*

  • CHILI SALT*

  • HIBISCUS SALT*

*

  • Yield: 20 servings

    Ingredients:

    Kosher Salt – 1.25 teaspoons
    Tajín Chili – 1.25 teaspoons
    Sugar – ¼ teaspoon

  • Yield: 20 Servings

    Ingredients:
     Kosher Salt – 2.25 teaspoons
    Cacao Powder – ~⅛ teaspoon
    Sugar – ~⅛ teaspoon

  • Yield: approx 20 Servings

    Ingredients:
    Kosher Salt – 1.25 teaspoons
    Dried Hibiscus – 1.25 teaspoons
    Sugar – ¾ teaspoon

    Instructions:
    For hibiscus salt: Be sure to grind hibiscus and sugar finely before mixing with salt for even distribution.

Please drink responsibly. DON JULIO Tequila. 40% Alc/Vol. © 2025 Imported by Diageo Americas, New York, NY. Must be 21+