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Drink Seasonally


June 2nd, 2017

The sights and scents. The colors and flavors. A trip to the local farmer’s market can be a feast for the senses.

We love how each row is a rainbow sea of colors, textures and flavors. Nature’s dazzling gems that are as nice to look at as they are to eat. 

We love hearing the sounds of the excited crowd, and bustling sellers. They exchange small talk and pleasantries, recipes and stories. 

We love sampling the season’s best offerings. Straight off the vine, picked from a tree or snapped off the stalk. 

We love feeling our way through this maze of nature, stopping to test the firmness of a bright red Roma tomato, or the ripeness of a sweet, juicy mango. You can often tell as much with touch as you can with look and taste. 

At any market, it’s easy to be swept up by all you see, taste and smell. And come summertime, we love taking advantage of all that’s in season by incorporating fresh produce into not just our cooking, but our cocktails as well. 

An Altos Aguacatona utilizes the season’s bounty. This intriguing and refreshing cocktail uses fresh pineapple juice, ripe avocado and our Plata tequila to create a drink that’s both complex and refreshing. When selecting an avocado, look for ones free of bruises and discoloration. The fruit should feel slightly firm, but yield to the touch. And when shopping for pineapple, look for one that is firm and has fresh-looking green leaves in the crown. Once your pineapple is sliced or cut into chunks, you’ll need to puree it in a blender to turn it into juice. It may sound a bit cumbersome, but the amazing flavor of fresh pineapple is what really sets this cocktail apart. 

While enjoying an Aguacatona, be sure to serve a dish that also reflects wholesome, market-fresh ingredients. A simple summer ceviche is light yet filling—especially if you’re in search for a “no cook” dish. To prepare the ceviche, always use the freshest fish you can find, and pair it with seasonal produce. Add in a few fresh herbs, and you’ll need little else to make the meal come alive. When cooking—or drinking—in season, the simpler the better. Just let the farmer’s market be your playground, and the amazing produce be your guide.

Altos Aguacatona


  • Altos Tequila Plata 2 parts
  • Fresh pineapple juice 1 part
  • Lemon juice ½ part
  • Agave syrup ½ part
  • Mature avocado ¼


Add all ingredients into a shaker with ice.

Double strain into to a cocktail glass.

Garnish with a pinch of freshly ground black pepper.

Tuna Mango Ceviche Recipe


  • Sushi-grade tuna 1 ¼ pounds
  • Sesame oil 1 tablespoon
  • Minced fresh cilantro 2 tablespoons
  • Finely chopped oregano 1 teaspoon
  • Medium mango, peeled and diced 1
  • Finely chopped serrano chile, optional 1 teaspoon
  • Seeded and diced Roma tomato ½ cup
  • Fresh lime juice 1/3 to ½ cup
  • Sea salt ¼ teaspoon
  • Black pepper ¼ teaspoon
  • Optional garnish, such as mint sprigs and salmon roe
  • Plantains, for serving


Dice tuna into 1/3 inch cubes, discarding tough fibers.

Place in a glass bowl with the sesame oil and gently toss with cilantro, oregano and chile if using.

Cover and refrigerate for two hours.

Add in mango and tomato.

Drizzle with lime juice and gently mix.

Season with salt and pepper, garnish with salmon roe and mint, and serve immediately. 

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