Named after the year founder Don Julio González began his craft, the beloved Don Julio 1942 is now available in a convenient, smaller format. This iconic luxury añejo is still produced in small batches and aged for at least two and a half years, keeping the golden liquid inside completely unchanged. The result is the same celebrated sipping experience, now delivered in a pocket-sized 50mL format. An effortless way for curious tasters to experience the liquid for the first time.
The real magic of the 50mL format lies in its versatility. It is a thoughtful addition to any host’s toolkit; ideal for placing at dinner settings as a memorable welcome drink, curating a bespoke tasting flight, bringing along on a weekend getaway, or presenting as a sophisticated gift.
Don Julio’s own suggestion goes a step further: batch a cocktail in advance, decant it back into the miniatures, and serve them as they are. It is a neat piece of staging, with the work done long before anyone arrives, the presentation identical for every guest, and the host free to do something other than stand behind a makeshift bar all evening. Just follow this easy recipe:
Starlight Paloma
Use 1.75 Ounces of Don Julio 1942 (a whole 50 ml mini bottle), 0.5 Ounces of Salted Grapefruit Juice (1 pinch of Salt per cup/250 ml) and 0.25 ounces of Agave Nectar
Uncap your Don Julio 1942 50mL mini bottles and pour the tequila out into a large glass mixing pitcher, and set the empty mini bottles and caps aside. Batch the Cocktail by multiplying the remaining ingredients by the number of guests/bottles you are serving and add them to the pitcher with the Don Julio 1942. Stir the mixture thoroughly with ice to chill and combine. Strain out the ice into a clean measuring cup or small funnel. Decant Back into Bottles: Using a small cocktail funnel, carefully pour the batched cocktail back into each empty Don Julio 1942 mini bottle until filled to the neck.
Peroni has been making the same case elsewhere, through Canadian author, television personality and food expert Antoni Porowski, who assembled a board of delicacies to go alongside it. Italian staples like bresaola and prosciutto, Taleggio and Parmigiano Reggiano cheese, ripe tomatoes dressed in olive oil and thyme, Castelvetrano olives, and cracked black pepper on top. Deliberately unfussy, and better for it, if rather addictive.
Place a straw or sip spout directly into each filled bottle and serve cold as an elevated cocktail serve!
