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ENJOY OUR CANADIAN MAPLE TEQUILA IN YOUR FAVORITE RECIPES!

De la Tierre Maple Liqueur Tequila Cinnamon Lime Fajitas
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp cinnamon
  • 1 large yam, peeled and julienned
  • 1/4 cup olive oil
  • 2 oz De la Tierre Maple Liqueur Tequila
  • 1 large yellow onion
  • 1 clove garlic
  • 2 Tbsp jalapeno, chopped
  • 1 lime, juiced
  • 12 tortillas
  •   Salt and pepper to taste

Preheat oven to 350 degrees

Mix maple liqueur tequila and oil together. Add cinnamon, salt and pepper to 1/3 of oil mixture. Drizzle oil mixture lightly over yams, toss gently and place on lightly greased or parchment paper lined cookie sheet, cook for 20-25 minutes or until tender. Set aside (sprinkle with salt if desired)

In a deep pan add small amount oil mixture while you sauté onions, garlic and jalapeños until slightly tender. Add chicken, cook at a medium/high heat slowly adding remaining oil mixture and lime juice until cooked through

Serve in warm tortilla shells with your favourite toppings of choice

For a little extra flair try adding julienned avocados’ and cilantro

De la Tierre Maple Liqueur Tequila Pasta Sauce
  • 1 oz De la Tierre Maple Liqueur Tequila
  • 1 lb lean ground beef
  • 1 1/3 cans (6oz) tomato paste
  • 1 15 oz can tomato sauce
  • 1 package (1 oz) dry onion soup mix
  • 2 Tbsp olive oil
  • 1 cup water
  • 1/4 Tbsp dried basil
  • 1/8 tsp minced garlic
  • 2 tsp dried oregano
  • Salt and pepper to taste

In a large skillet cook ground beef. Mix in the tequila, tomato paste, tomato sauce, onion soup mix, water, basil, garlic, oregano, salt, and ground black pepper.

Simmer until heated through.

De la Tierre Maple Liqueur Tequila French Toast
  • 3 oz De le Tierre Maple Liqueur Tequila
  • 6 eggs
  • 1.5 cups skim milk
  • 2 Tbsp sugar
  • 2 tsp cinnamon
  • 1 pound French bread, cut into 3/4 inch slices
  • 1/4 butter
  • 8 oz fat-free cream cheese, softened
  • Garnishes: Whipped cream, powdered sugar, berries

In a medium bowl, whisk together the tequila, eggs, milk, 2 tablespoons of sugar, and cinnamon. Melt one tablespoon of butter in a large skillet over medium heat. Dip a few bread slices into the egg mixture just to coat. Place in the hot skillet, and cook until golden on each side, about 4 minutes per side. Repeat with remaining slices of bread. Melt 1 tablespoon of butter in the skillet before frying each batch of toast.

Topping: While the toast is cooking, mix cream cheese, 2 tablespoons of sugar, sour cream, and whipped cream using an electric mixer or blender until smooth, yet firm.

Place servings of warm French toast onto plates, and top with a generous dollop of the frosting.

De la Tierre Maple Liqueur Tequila Crepes
  • 2 oz De la Tierre Maple Liqueur Tequila
  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch salt
  • 1 1/2 tsp vegetable oil
  • powdered sugar

In a blender combine 2 oz of tequila, eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. Dust with powdered sugar and serve.

De la Tierre Maple Liqueur Tequila Margarita Salmon
  • 4 oz De la Tierre Maple Liqueur Tequila
  • 6 (5 oz) salmon fillets
  • 3 Tbsp fresh lime juice
  • 3 Tbsp orange blossom honey
  • 1 pinch brown sugar
  • 2 Tbsp extra virgin olive oil
  • salt and pepper to taste
  • lime slice to garnish

Place salmon fillets in a 9×13 inch baking dish. In a small bowl, stir together the tequila lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.

Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.

Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.