Barman Kevin Dowell at Zero-Zero restaurant in San Francisco has concocted this wonderful interpretation of the classic Manhattan cocktail.

2 oz. Tequila Don Pilar Añejo
3/4 oz. Carpano Antica Formula Vermouth
1 dash of Orange bitters
1 dash of Chocolate bitters

Stir gently over ice. Strain into a coupe. Garnish with a brandied cherry.

At Cantina La Soga in San José de Gracia, Don Pilar's brother, Ramon, serves up this classic Highland tequila cocktail. Start with a rocks-filled highball glass, pour a couple ounces of the Don Pilar of your choice—try the Añejo, the oak adds an extra layer of butterscotch. Top the rest with any combination of Coke, Squirt and mineral water. Add a wedge of lime. Salúd.

Ingredients: 1 oz Don Pilar Blanco tequila, 1 oz Hibiscus-Infused Tequila*, ¾ oz Lime Juice, ½ oz Agave, Nectar, 2 dashes Chocolate Bitters, 2 dashes Orange Bitters, Ice, Ground black volcanic salt

Rub the rim of the glass with lime juice and dip into ground salt. Add first six ingredients to shaker. Shake until cold. Pour drink into glass.

Hibiscus-Infused Tequila: Combine 5 oz dried hibiscus (a.k.a. jamaica) flowers and a bottle of Don Pilar Blanco. Let sit for at least 24 hours. Strain out flowers.