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National Tequila Day: celebrate the Horton way! 

Wednesday was National Tequila Day! In honor of one of our favorite beverages, we sat down with Hunter, our Director of Food and Beverage, and asked him to share all of his tequila secrets. Well, okay, not all of his secrets… but you get the point! Read on for some interesting facts and to get a few of our favorite recipes. Next time you’re in Boone, make sure to come and see and us. We’re sure to have some kind of special tequila drink on the menu (always). 



Five interesting facts about tequila. 

  1. Tequila comes from the cooked and fermented juices of the blue agave plant. The agave plant resembles a cactus, and although there are many species of agave, tequila only comes from the blue agave plant. 
  2. In Mexico there are strict laws which only allow the production of tequila within specific regions. Legally speaking, anything produced outside of Mexico is not tequila.
  3. Casamigos, one of our favorite tequila brands at the Horton, was actually co founded by George Clooney! 
  4. It’s been argued that, in moderation, tequila actually has health benefits. Take a shot after a large dinner to help aid digestion. 
  5. In America we often take our shots of tequila with lime and salt. In Mexico tequila is primarily served neat, as the drinker generally prefers to savor their drink. 



The Horton Hotel’s original! It’s a cross between a Paloma, Mojito, and a Margarita.

A pinch of Ancho Chili Powder mixed with a pinch of salt 

2 oz Silver Tequila (we like Corralejo)

3/4 oz grapefruit juice

1/2 oz lime juice

1/4 oz simple syrup (1/2 oz if you like it a bit more sweet)

6-8 mint leaves

2 oz soda water

Start by rimming the glass with the ancho/salt mixture. Next muddle the mint in the glass. Add all the ingredients, except the soda water, into a bar shaker with ice and shake until chilled. Pour all the contents from the shaker into the glass with the muddled mint. Add more ice if needed, and top with soda water. Add a lime wedge to garnish and enjoy! 


Jalisco Lengua 

…which translates to drunk tongue!

1 1/2 oz Reposado Tequila (we like Casamigos)

1/2 oz Green Chartreuse

3/4 oz lime juice

3/4 oz agave syrup

1 slice jalapeño (seeds removed)

3-4 basil leaves

3 slices cucumber

Start by adding the jalapeño, basil, and cucumber to a bar shaker and muddle together. Add the remaining ingredients with a scoop of ice, and shake until well mixed. Strain the mixture into a glass with ice and garnish with a cucumber wheel.


Tequila Ceviche

You can use almost any seafood that you like in this dish, just make sure that you cut your seafood into small pieces.

1/2 lb shrimp

1/2 lb scallops

1/4 c lime juice

1/4 c orange juice

2 oz silver tequila

1/4 c chopped tomato

1/4 c chopped green onion

a garlic clove (minced)

1 jalapeño (seeded)

a chopped red or yellow bell pepper

1/4 c chopped cilantro

Salt and pepper to taste

Combine all the ingredients together in a bowl and allow to marinate for at least 2 hours but up to 1 day. Serve with tortilla chips and sliced cucumber. And remember, please drink alcohol and eat ceviche responsibly.


Arriba, abajo, al centro…

It translates to mean glasses up, glasses down, glasses to the front, and good health to you all… so cheers! If you make any of these recipes, please share them on Instagram or Facebook and tag us. We’d love to see your creation. And stay in the loop about all things Horton by signing up for our email list.


Source (and for more fun facts): 

Author: Megan Biddix

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