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Superbowl Sunday with a Twist: Pairing Tequila Diamante Cocktails with Game Day Snacks

Sport something out of the ordinary this Superbowl party and mix our fabulous varieties of Tequila Diamante into cocktails to pair with these culinary delights:

Tequila Diamante Blanco Margarita & Smoked Queso Dip

Margarita Ingredients

1 1/2 ounces Tequila Diamante Blanco

3/4 ounce fresh lime juice

1/2 ounce agave nectar

Lime wedge for garnish

Margarita Preparation

Combine Tequila Diamante Blanco, lime juice, and agave nectar in a cocktail shaker with ice. Shake well. Strain contents into a rocks glass over ice, and garnish with the lime wedge.

Smoked Queso Dip Ingredients

6 ounces hot Mexican chorizo

1 cup red onion, diced

2 medium-size Roma tomatoes

3 chipotle peppers, chopped

1 teaspoon adobo

4 ounces cream cheese, cubed

2 cups smoked gouda cheese, cubed

1 cup pepper jack cheese, cubed

2 tablespoons scallions, thinly sliced

1 tablespoon cilantro, chopped

1 cup applewood chips, presoaked (for charcoal)

Smoked Queso Dip Preparation

Start your grill and allow the charcoal to reach medium heat. Place a large cast-iron skillet on the grill. When skillet is hot, add chorizo and cook until crumbly, about 5 minutes. Add the diced onion and cook for 4 minutes, or until the onions are translucent. Stir in tomatoes, chipotle peppers, and adobo. Cook for 2 minutes.

Carefully add the presoaked applewood chips to the charcoal and allow 5 minutes for them to start smoking. Add cream cheese, smoked gouda, and pepper jack cheese to the skillet and cover the grill with the lid. Allow to smoke for 5 minutes. Once the cheeses are soft and melted, mix the dip until smooth and add scallions. Garnish with cilantro.

Tequila Diamante Rojo Paloma & Tequila-Marinated Chicken with Fresh Corn, Crushed Avocado & Red Chili Salsa Verde

Tequila Diamante Rojo Paloma Ingredients

1 1/2 ounces Tequila Diamante Rojo

1/2 ounce fresh lime juice

Grapefruit soda

Lime wedge for garnish

Tequila Diamante Rojo Paloma Preparation

Combine Tequila Diamante Rojo and lime juice in a cocktail shaker with ice. Shake well. Strain contents into a highball glass over fresh ice. Top with grapefruit soda and garnish with the lime wedge.

Tequila-Marinated Chicken with Fresh Corn, Crushed Avocado & Red Chili Salsa Verde Ingredients

3 skinless chicken breasts

3 ears of corn

2 Hass avocados

For Chicken Marinade

1 1/2 cups Tequila Diamante Rojo

1⁄2 cup lime juice

1⁄4 cup orange juice

1⁄4 cup grapefruit juice

3 cloves garlic, chopped

1 tablespoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

2 tablespoons agave nectar

2/3 cup olive oil

2 teaspoons kosher salt

1⁄2 teaspoon black pepper

For Salsa Verde

1 cup flat-leaf parsley, chopped finely

1/3 cup cilantro, chopped finely

1/3 cup mint, chopped finely

1/3 cup chives, chopped finely

2 red chiles, seeded and minced

Segments from 1 1/2 limes

Zest of 1 lemon

2 teaspoons kosher salt


In a medium-size bowl, mix the ingredients for the chicken marinade until all are fully incorporated. Place the chicken breasts in a casserole dish and pour the marinade over them , making sure they are completely coated. Marinate for at least 30 minutes, up to overnight.

For the Salsa Verde:

In a small bowl, stir all the ingredients together except the lime segments. Mix until the ingredients are fully incorporated. Set aside until ready to serve.

For the Corn:

Shuck the corn, taking care to remove all the silk. Stand the corn upright on a plate. Using a serrated knife, remove the kernels from the cob. Set the corn kernels aside in a bowl.

For the Avocados:

Cut each avocado in half, remove the seed, and scoop the flesh into a small bowl. Season the avocado flesh with lime juice and kosher salt, then crush it with the tines of a fork. It should be slightly chunky. Set aside until ready to serve.

Final Preparation and Serving:

Pre-heat the grill to medium-high for about 20 minutes. Once the grill is hot, remove the chicken from the marinade and shake off any excess. Grill the chicken breasts about 5 minutes on each side. Move the chicken breasts to a part of the grill with indirect heat and allow them to cook slowly for about 6 more minutes. Remove the chicken from the grill and allow to rest for 2 minutes before slicing.

While the chicken rests, heat a sauté pan on high heat. Add 2 teaspoons of canola oil and the fresh corn kernels. Season with kosher salt. Sauté the corn until it’s slightly browned and translucent.

Place a large dollop of the crushed avocado on a plate and make a channel through it with the back of a spoon. Place the sautéed corn in the channel. Slice the chicken breasts on a steep bias and fan out over the corn. Mix the lime segments with the salsa verde and spread over the sliced chicken breasts. Serve immediately.

Tequila Diamante Azul Old-Fashioned & Grilled Peach Panna Cotta with Pink Lemonade Raspberry Preserve

Tequila Diamante Azul Old-Fashioned


1 1/2 ounces Tequila Diamante Azul

1 teaspoon agave nectar

2 dashes aromatic bitters

Orange peel

Tequila Diamante Azul Old-Fashioned


Combine Tequila Diamante Azul, agave nectar, and aromatic bitters in a mixing glass over ice. Stir thoroughly until chilled. Strain contents into a rocks glass over a fresh large ice cube. Garnish with an orange twist.

Grilled Peach Panna Cotta with Pink Lemonade Raspberry Preserve Ingredients:

3 1⁄4 cups heavy cream

3⁄4 cup granulated sugar

1 pack powdered gelatin

1⁄4 cup cold water

1 cup fromage blanc or mascarpone

1⁄2 teaspoon vanilla extract

Pink Lemonade Raspberry Preserves*

4 peaches, grilled

Blueberries and raspberries for garnish

For Pink Lemonade Raspberry Preserves:

1⁄4 cup pink lemonade

1 cup sugar

4 cups raspberries

3 teaspoons lemon juice


Heat cream and sugar to scold, remove from heat. Bloom gelatin in cold water, stirring until smooth. Combine fromage blanc/mascarpone and vanilla in a large bowl. Whisk gelatin in hot cream and dissolve. Pour warm cream into fromage blanc and immersion blend for 30 seconds. Place the bowl into a larger bowl with ice to chill mixture. Continue to blend with an immersion blender until liquid thickens to the consistency of gravy. Pour 1⁄2 cup per portion in serving bowls and refrigerate for at least 4 hours or overnight to set. To serve, top the panna cotta with a thin layer of Pink Lemonade Raspberry Preserves. Cut grilled peach into smaller bite sized pieces and place around the edge of the panna cotta. Garish with the cut berries.

For Pink Lemonade Raspberry Preserves Preparation:

In a medium saucepan, combine pink lemonade and sugar and bring to a boil for 1 minute, stirring constantly. Add raspberries and return to a boil, mashing with a fork as they cook. Cook until mixture is thick, and berries have broken down. Add lemon juice and transfer mixture into a bowl and place in the refrigerator to chill until ready to use.

*Alternative preserves: If you’re looking to simplify, pick up a jar of premium raspberry preserves from your local farmer’s market or grocery store!


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