It’s funny
how my favorite holidays seem to be based around food and drink. Cinco de Mayo
is no exception. While I am perfectly happy with a shot of tequila or a mango
margarita, I also welcome some new uses for the Mexican spirit.
Here’s some
recipes to try in celebration of the fifth of May…
To start your day:
Bloody Maria
1 oz Tequila
6 oz Tomato juice
Horseradish, tabasco sauce, worcestershire sauce, lime juice,
celery salt and pepper to taste
Celery stick
Pour ingredients into a shaker.
Shake and strain into a tall glass filled with ice.
Garnish with a celery stick instead of a stirrer.
For the afternoon on the porch:
Blue Lagoon Margarita
1 1/2 oz
3/4 oz Blue Curacao
1/2 oz Pineapple juice
Splash of Lemon/lime
soda
Splash of Lime juice
Pour the ingredients
into a cocktail shaker filled with ice.
Shake well and strain into
a rocks glass.
Before dinner:
Mojito Lamaica
2 oz Casa
Noble Crystal Tequila
2 oz Hibiscus
simple syrup (see below)
3 Mint leaves
½ oz Lime
juice
½ oz Lemon
Juice
Lime wheel
for garnish
Hibuscus Simple
Syrup-
2/3 cup Sugar
2/3 cup Water
¼ Cup Dried hibiscus
flowers
In a saucepan,
combine water and sugar and cook over medium heat until sugar dissolves.
Remove from
heat and stir in dried hibiscus.
Let stand at
room temperature for 10 minutes.
Strain into a
glass jar and cover.
Refrigerate
until needed (for up to two weeks).
Fill cocktail
shaker and double rocks glass with ice and mint sprigs.
Add tequila,
hibiscus syrup, lime juice and lemon juice and shake vigorously.
Strain into
glass and garnish with lime.
For dessert:
Brave Bull
2 oz Blanco Tequila
1 oz Kahlua
Pour tequila into an
old fashioned glass filled with ice.
Add Kahlua and swirl
to mix ingredients.
If for some reason you aren’t a big
tequila fan, try this:
South
American Margarita
1.5
oz KAPPA Pisco
0.5
oz Grand Marnier Cordon Rouge
0.5
oz Agave nectar
1
oz Lime juice
Lime wheel
for garnish
Pour ingredients into a shaker with ice.
Strain into a rocks glass filled with ice.
Garnish with lime.
