The holiday festivities can throw your life out of balance. It’s hard to keep everything in order when each night seems to bring a new party, dinner or event, all featuring loads of rich foods and sugary drinks. But it’s possible to stay healthy and sane while fully celebrating the holiday season.
You can keep things balanced with simple choices like making drinks with organic Azuñia tequila instead of a spirit of lesser quality. In fact, Azuñia is so committed to finding balance and making good decisions that it recruited its network of bartenders and fans to share their best tips for surviving the holidays, as well as a cocktail inspired by each piece of advice.
The best way to combat the holiday chaos is by forming consistent habits. It’s tempting to use all the seasonal obligations as an excuse to shrug off your health and wellness goals, but staying active and eating well will give you the energy you need to do all your shopping and socializing.
Of course, a major part of eating well is emphasizing foods packed with vitamins and nutrients, like red bell pepper and natural honey. It just so happens that those go amazingly well with organic tequila, as proven by this bright and sunny cocktail.
Try the Ring My Bell, made with Azuñia blanco organic tequila, fino sherry, créme de cassis, honey syrup, lemon juice and muddled red bell pepper.
Even if you’re not in an area covered in snow during the holidays, you could still use some time away. That doesn’t have to mean a glamorous beach vacation. It can be as easy as setting aside extra time for hobbies and people whose company you really enjoy. And if you can’t take too much time off, you can always make yourself a cocktail that transports you to a tropical beach.
Enjoy an amazing version of the Paloma, made with Azuñia reposado organic tequila, pamplemousse liqueur, lime juice, grapefruit juice and simple syrup.
Hosting friends and family for a holiday party can be a daunting task, especially if it comes with the expectation of serving homemade cocktails. But home bartending doesn’t need to be complicated. Show off your cocktail skills without overextending yourself by focusing on one seasonal and relatively simple cocktail. This riff on the classic Margarita from Joey Binas is an excellent and refreshing choice.
Serve La Organica Sangrienta, made with Azuñia blanco tequila, Pur Likor spice blood orange liqueur, Azuñia agave syrup and fresh lime juice.
Use seasonal ingredients doesn’t just lead to fresher tasting food and cocktails. It’s also bound to make any trip to the grocery store much smoother. There are plenty of harvest charts online where you can check and see what’s in season in your area. Then you can look up—or create, if you’re so inclined—recipes that feature fresh and local ingredients.
A great seasonal cocktail is the Pucker Up, Butternut, made with Azuñia añejo tequila, roasted-butternut-squash-infused bourbon, pecan orgeat, amontillado sherry and mole bitters.
This is a reminder to do everything you can to avoid adding to the holiday mayhem. Whenever the opportunity presents itself, sit back and relax with people around you. After all, that’s where your focus is supposed to be.
Go ahead and pour yourself a glass of Azuñia black tequila on the rocks. It’s simple, but that’s the best way to enjoy the ultra-premium estate-crafted tequila.
Every family or group of friends has its holiday traditions. Yours might involve caroling or checking out the light displays in a particular neighborhood or doing something only you understand. Whatever it is, make sure you don’t forget about it this year.
Celebrate with a cocktail inspired by a holiday centered around family and tradition, the Día de Los Muertos. It’s made with Azuñia reposado organic tequila, sweet vermouth, Ancho Reyes chile liqueur and orange bitters.
Develop some new traditions to balance the old ones. It’s great to return to your familiar holiday routine, but you should also use the season as a chance to get out of your comfort zone. As you continue to add new traditions, the holidays will become that much richer in the years to come.
That attitude is what inspired Jazzy Garcia, the beverage director at Katana in Hollywood,Calif., to create the Souled Out, made with Azuñia black tequila, Avèze gentian liqueur, Royal Combier liqueur and piri piri tincture.