These Hornitos Black Barrel Cocktails Offer A New Twist On St. Patrick’s Day

St. Patrick’s Day is coming up on March 17 which means plenty of Guinness, Irish whiskey and green beer of dubious origins — but it doesn’t have to. While the original religious feast day has been celebrated by the Catholic Church for hundreds of years, the contemporary holiday is more a celebration of Irish culture and how it has spread than a recognition of the arrival of Christianity in Ireland. Likewise, our libations shouldn’t be limited to those from the Emerald Isle.

Tequila is probably the last spirit you’d think of imbibing on St. Patrick’s Day, but it shouldn’t be. The ever-increasing popularity of whiskey has rubbed off on other spirits and not even tequila is immune. Hornitos Black Barrel is a super smooth, triple aged, 100% agave tequila uniquely aged in American oak barrels to impart distinct and complex whiskey notes. The result is like no other tequila, where caramel and vanilla dance with traditional agave, creating a distinct whiskey-like experience while still being distinctly tequila.

And since Hornitos Black Barrel tastes like whiskey, it can be used in place of whiskey in cocktails with uniquely delicious results. This St. Patrick’s Day, try something new with these recipes featuring a tequila take on Irish coffee and a sweet and savory cocktail as green as the Emerald Isle itself.

Sláinte de la Noche

· 1 ½ parts Hornitos® Black Barrel® Tequila
· 1 ½ parts coffee liqueur
· ¼ part vanilla syrup
· 1 part heavy cream

Preparation: Combine equal parts vanilla extract, water and sugar and bring to a boil to create vanilla syrup. Combine all ingredients in a shaker and shake vigorously. Strain into a glass and serve.


· 1 ½ parts Hornitos® Black Barrel® Tequila
· ¾ part fresh lemon juice
· ½ part simple syrup
· Kiwi
· Dill
· Black sea salt
· Crushed black pepper

Preparation: Lightly muddle ½ kiwi and 2 sprigs dill in a shaker. Combine remainder of ingredients in a shaker with ice and shake vigorously. Double strain into a rocks glass over fresh ice. Garnish with kiwi slices and a black sea salt and crushed black pepper rim.