THE QUI TO FREEDOM

Created by Cody Goldstein

Created by Cody Goldstein

THE QUI TO FREEDOM

1.5 parts Qui Tequila

.5 part Campari

.75 part Lime Juice

.25 part Absinthe

.5 part Simple Syrup

Lime Peel for Garnish

Pout Campari into a rocks glass & fill with ice.

Combine Qui Tequila, lime juice, absinthe & simple syrup in a shaker with ice and shake for 5 seconds. Strain into prepared glass. 

Peel a lime all the way around & wrap around inner rim of glass to create a Mexican flag effect

THE TRAN-QUI-LO

Created by Carley Dunavant (JW Marriott Austin, Lead Bartender)

Created by Carley Dunavant (JW Marriott Austin, Lead Bartender)

THE TRAN-QUI-LO

1.5 parts Qui Tequila

.25 part Good Mezcal for Rinse

1 part Fresh Watermelon Juice

.5 part Bell Pepper Syrup

.5 part Fresh Lime Juice

Pinch of Maldon Salt

In shaker, combine Qui, watermelon juice, bell pepper syrup, lime juice & salt, add ice and stir. Rinse rocks glass with Mezcal. Strain into rocks glass with fresh ice & garnish with fresh cut piece of watermelon. 

THE QUIBISCUS

THE QUIBISCUS

1.5oz Qui Tequila

1oz Triple Sec

0.5oz fresh squeezed lemon and lime juice

3oz Homemade Hibiscus Syrup

Hibiscus Syrup: Combine 1cup of dried hibiscus, 3 cups of water, 1 orange peel, & 1 cup of sugar in a small pot to boil. Let it simmer for 25 minutes & the remove from heat to cool for 1 hour. Strain into a carafe or closed container & keep refrigerated.

Cocktail: combine all ingredients into a shaker with ice. Shake vigorously & serve in a glass on the rocks. Garnish with orange twist.