TEQUILA

Smoked Mangonada Margarita (Created by Stephen Halpin of Parliament), picture above
2 oz Patrón Reposado
0.75 oz Smoked Patrón Citrónge Mango*
0.75 oz Mango Puree*
0.75 oz Fresh Lime Juice

Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain over fresh ice into into an ice-filled double old fashioned glass that has been rimmed with Tajin (a chili lime salt). Garnish with a slice of fresh mango.

*Smoked Patrón Citrónge Mango: Pour 6 oz of Patrón Citrónge Mango into a large empty bottle. Using a smoking gun, fill the bottle with smoke and swirl to combine for 20 seconds. It is now ready to be used as needed. 

*Mango Puree: Peel and pit one ripe mango and cut into pieces. In a food processor, purée mango with 1.5 tablespoons sugar and 1 teaspoon fresh lemon juice until smooth.

Spicy Milagro Margarita
1 ½ parts Milagro Silver
¾ part Ancho Reyes
1 part Fresh Lime Juice
½ part Agave Nectar or Simply Syrup

Using a lime wedge, wet the rim of an Old Fashioned glass, salt it, and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into a glass, Garnish with a lime wheel.

Watermelon Paloma
2 parts Hornitos® Plata Tequila
1 part watermelon juice
¾ part agave syrup
¾ part fresh lime juice
1 part seltzer
Handful cilantro
Paprika sea salt (for garnish)
Watermelon wedge (for garish)

Add all ingredients except seltzer into a mixing glass and shake vigorously. Add seltzer and double strain into a Collins glass with fresh ice. Garnish with a cilantro sprig, watermelon wedge and rim the glass with paprika sea salt.

Partida Breakfast Margarita (Created by Jacques Bezuidenhout)
1 3/4 oz Partida Blanco Tequila
3/4 oz fresh lime juice
3/4 oz Cointreau
2 tsp. orange marmalade
1/2 oz agave syrup

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an orange slice.

Rosa Picante Margarita (Created by Jordan Corney of Bohanan’s in San Antonio)
2 oz Patrón Silver
0.5 oz Patrón Citrónge Lime
1 oz fresh squeezed lime juice
0.5 oz ginger syrup
Bar spoon jalapeño oil
Dash rosewater
Rose petal sea salt

Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.

Mexican Martini Recipe (Developed by Garrett Flanagan for El Original in NYC)
1.5oz Lime Juice
1.5oz Simple Syrup
3oz Tequila
0.5oz Olive Juice

Shake with ice, pour into martini glass, garnish with olives and enjoy!

Margari-tea
2 parts Owl’s Brew “The Classic”
1 part Tequila

Muddle with 3-4 fresh jalapeño slices; strain out jalapeño seeds. Shake & pour into margarita glass’ rim glass with margarita salt. Garnish with fresh lime or for an extra hot kick, cayenne pepper.

Pomerita
1oz 2 Skinny Drunks Premium Organic Margarita Mix
1oz 2 Skinny Drunks Premium Organic Pomegranate Cosmo Mix
1oz Premium Tequila

Combine ingredients. Shake, Pour and Enjoy!

Classic Margarita
2oz 2 Skinny Drunks Premium Organic Margarita Mix
1oz Premium Tequila

Combine ingredients. Shake and Pour, garnish with a lime and serve over ice. Pour and Enjoy!

Cinco De Mango
3 oz. Powell & Mahoney Mango Passion Fruit Margarita mixer
1 ½ oz. 100% blue agave blanco tequila

Combine in a shaker. Shake and strain over ice into a Margarita or Old Fashioned glass. Garnish with a lime wedge.

Jalapeño Margarita
One part Powell & Mahoney Jalapeño Margarita mixer
One part 100% blue agave blanco tequila

Combine ingredients. Shake and strain over ice into a Margarita or an Old Fashioned glass. Garnish with a lime wedge.

 

Bare Red Chili Martini
Cayenne Salt for the Rim
5 oz of Tequila
2 oz of Bare Margarita Mixer
Splash of Mango Juice
Chili Powder

Rim glass with some juice from lime and dip in the cayenne salt
Chill glass in freezer.  Put all ingredients into shaker; shake and strain into chilled martini glass.  Garnish with small red chili.

Low-Cal Margarita
3 oz. Powell & Mahoney Low Cal Margarita mixer
1 ½ oz. 100% blue agave blanco tequila

Shake and strain over ice. Pour into a Margarita or Old Fashioned glass and garnish with a lime wedge.

Original Margarita
One part Powell & Mahoney Margarita mixer
One part 100% blue agave blanco tequila

Shake ingredients and strain over ice into a Margarita or an Old Fashioned glass. Garnish with a lime wedge.

VODKA

KETEL ONE MEXICAN MULE
1 ½ oz. Ketel One Vodka
½ oz. orange liqueur
½ oz. fresh lime juice
½ oz. ginger liqueur
3 oz. ginger beer
5 cilantro leaves
1 jalapeño slice (seedless)

Muddle cilantro and jalapeño in the bottom of mixing glass. Add Ketel One Vodka, orange liqueur, ginger liqueur and lime juice and shake with ice. Strain into a copper mug or highball glass filled with ice. Top with ginger beer. Garnish with cilantro leaves and a slice of jalapeño.

KETEL ONE DUTCH MARGARITA
1.25 oz. Ketel One Citroen
2 oz. margarita mix
0.5 oz. fresh lime juice
Splash of Grand Marnier

Shake with ice in a cocktail shaker. Strain into a salt-rimmed rocks glass filled with ice. Garnish with a lime wedge.

CINCO DE MAYO COSMO
1 oz Ketel One Citroen
0.25 oz Peach Liqueur
0.25 oz Apricot Liqueur
0.5 oz Simple Syrup
0.5 oz Fresh Lemon Juice

Splash Cranberry Juice. Shake.  Strain. Garnish with Lemon Pigtail Twist

OTHER

Sangri-tea
1 part Owl’s Brew Pink & Black
1 part White Wine

Float in glass (or pitcher): strawberries, raspberries, blueberries, orange slices.

---

GUACAMOLE & DRINK PAIRINGS

Pairing 1

Sombrero Sipper
1 part Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Strawberry Liqueur
½ part (chilled) rose champagne
½ part limeade
3 strawberries
1 tbsp. sugar
1 lime wedge

Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place 3 frozen strawberries in the bottom of the prepared flute.  Pour champagne into the glass. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and pour into glass. Add a squeeze of fresh lime if desired and serve immediately.

Lobster Guacamole
2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2  large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
Japanese pickled ginger for garnish (Optional)

In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
Steam, cool and pick meat from lobster and rough chop. Then add to bowl.
Add the avocados and gently mash them with a fork until chunky-smooth.
Fold the remaining cilantro, onion, and chile into the mixture.
Stir in tomatoes and lime juice, taste to adjust the seasonings.
Add Japanese pickled ginger for garnish (optional).
Serve with warm corn tortilla chips.

**Makes 4 Servings

Pairing 2

Mexican Victor-ita
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Triple Sec
4 parts cranberry juice
2 parts orange juice
2 oranges
½ cup cranberries, frozen (optional)
2 tbsp. sugar

Preparation: First make your garnishes. Freeze ½ cup of cranberries. Using a channel knife cut a long spiral from on orange (see if you can make it all the way in one try!) and cut into 6 inch pieces. Twist the peels around your bar spoon and reserve for garnish.

Zest the other orange with a spice grater to remove just the peel and none of the pith and combine with sugar.

Cut the zested orange into wedges. Rub a wedge of orange around half the rim of your glasses. Roll the glasses through the sugared orange zest.

In a shaker, combine the rest of the sugar and orange zest mixture with the cranberry juice, orange juice, Sauza® Blue Silver, orange liqueur, and the juice from the orange. Twist the orange peel over the drink and place on the prepared glass. Top with frozen cranberries and serve your cocktail! Salud!

Chipotle-Goat Cheese Guacamole
2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2  large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
4 oz. crumbled goat cheese
2 tbsp. chopped canned chipotle chilies

In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.

Add the avocados and gently mash them with a fork until chunky-smooth.
Add 4 oz. crumbled goat cheese and 2 tablespoons of chopped canned chipotle chilles.
Fold the remaining cilantro, onion, and chile into the mixture.
Stir in tomatoes and lime juice, taste to adjust the seasonings.
Serve with warm corn tortilla chips. 

**Makes 4 Servings

Pairing 3

Spicy Señorita
1 part Sauza® Blue Silver 100% Agave Tequila
2 parts beer
1 part frozen limeade concentrate
1 part water
A dash of hot sauce
Sugar (for garnish)
Salt (for garnish)
Red pepper (for garnish)
Chili pepper (for garnish)

In a glass, combine all ingredients. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with a chili. Enjoy!

Artichoke Guacamole with Toasted Pine Nuts
2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2  large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
1 cup marinated artichoke hearts, chopped
¼ cup toasted pine nuts

In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.  Add the avocados and gently mash them with a fork until chunky-smooth.  Add 1 cup of marinated artichoke hearts chopped with ¼ cup of toasted pine nuts and stir.  Fold the remaining cilantro, onion, and chile into the mixture.  Stir in tomatoes and lime juice, taste to adjust the seasonings.
Serve with warm corn tortilla chips. 

 **Makes 4 Servings