#theATOD5 | Celebrate with a proper tequila cocktail

[title maintitle=”National Tequila Day” subtitle=”you’re welcome”] [dropcap letter=”T”]he history of tequila is one that entails family, tradition, and a whole lot of hard work. This fermented agave goodness derived from Mexico’s finest soil dates back to the 16th century, and in order to be true tequila can only be grown and harvested in the city of Tequila. Tequila is one of the more rare spirits that is said to heal and soothe. In addition to medicinal properties, there is also a fascinating mythological legend surrounding tequila.

According to Brenda Martinez of the Tequila Regulatory Council, the legend is complex. The Aztecs believed that when the earth began there was a goddess in the sky. She was called Tzintzimitl but she was an evil goddess that devoured light. Covering the earth in darkness, she would force natives to perform sacrifices in order to gain a little light. One day Quetzalcoatl, a mythical culture hero from whom almost all Mesoamerican peoples claim descent, grew tired of her antics and decided to do something about it. Rooted in honor, he ascended to the sky to fight Tzintzimitl. While searching for her, he found was her granddaughter who was kidnapped by the evil goddess,”Mayahuel.” Mayahuel is the goddess of fertility, portrayed with four hundred breasts. Quetzalcoatl fell in love with her. Instead of killing Tzintzimitl he brought Mayahuel down to earth to live with him.

When the evil goddess found out, she was enraged. Quetzalcoatl and Mayahuel were forced to run from one place to another in hiding. With few places left to hide, they decided to become trees. They were two trees, one beside the other one, so that when the wind blew, their leaves could caress one another. Their plan wasn’t enough to thwart Tzintzimitl, the evil goddress devoured stars until she found them. A fight ensued and Mayahuel was killed. Quetzalcoatl, consumed with sadness buried her remains, flew to the sky and killed the evil goddess.

Upon her death, light came back to the earth but Mayahuel’s loss and sadness continued and he spent endless days and nights crying. The other gods came together and in an effort to soothe his pain, planted a special plant at the burial site. This plant would be given special properties, including giving it hallucinogenic properties to comfort the soul of Quetzalcoatl. From then, he could drink the elixir from that plant and be comforted. That is how the Nahuatl believed that the agave came to be and the properties we now find in tequila. A spirit found to “comfort the soul of those who have lost someone dear.”

To celebrate the legend and the spirit that continues to look after us, the recipes below are tequila based and appeal to every drinker.

[separator type=”thin”] [title maintitle=”Cardamom Margarita” subtitle=”mixin it up”]

2oz of Cardamom-infused DeLeon Platinum tequila

1oz lime juice

.5oz Gum Syrup


  1. Infuse 10 grams of cardamom in a 750 ml bottle of DeLeon Platinum for 20-30 minutes.
  2. Add ice, 1oz lime juice, 0.5oz gum syrup, and 2oz of cardamom-infused DeLeon Platinum in a shaker.
  3. Strain & serve.
  4. Serve in a Margarita glass.
  5. Garnish with cardamom pod and seeds.


[separator type=”thin”] [title maintitle=”DELEON PALOMA” subtitle=”a refresher”]

1.5 oz DeLeon Reposado tequila

1 oz grapefruit juice

.75 oz lime juice

.5 oz simple syrup

Pinch of Kosher salt

Club Soda


  1. Shake all ingredients with ice & strain over fresh ice into glass.
  2. Top with Club Soda
  3. Serve in a Highball/Collins glass
  4. Garnish with a grapefruit wedge
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[separator type=”thin”] [title maintitle=”TWISTED MARIA” subtitle=”pop a cherry”] 


1.5oz DeLeon Platinum tequila

1oz Watermelon Juice

3 Cherry tomatoes on Vine

.5oz Lime Juice

1tsp Agave


  1. Mull 3 cherry tomatoes in a shaker.
  2. Blend 3-4 pieces of watermelon or 1oz of watermelon juice into a shaker.
  3. Add in remaining ingredients and pinch of salt.
  4. Shake, strain and pour over ice.
  5. Serve in a Rocks/Collins glass.
  6. Garnish with lime wedge and tomato (see cover photo).
[separator type=”thin”] [title maintitle=”RASPBERRY SOUR” subtitle=”berry me”]



1.5oz DeLeon Añejo

.75oz Lemon

.5oz Simple syrup

4-5 muddied raspberries


  1. Muddle raspberries in a shaker, add remaining ingredients and strain over a coupe.
  2. Garnish with raspberries on a cocktail pick.
[separator type=”thin”] [title maintitle=”BESO CALIENTA” subtitle=”like a tart”]



1.5oz DeLeon Reposado tequila

.75oz lemon juice

1 oz simple syrup

4-6 dashes Angostura bitters


  1. Shake first three ingredients with ice & strain into a small coupe glass.
  2. Float Angostura bitters.
  3. Serve in either small coupe glass or rocks glass over ice.
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