Saturday, May 4, 2013

Hair of the Dog: Seven Creative Cocktails to Enjoy on May 5

Cinco de Mayo - or slightly less popularly known as “The Day of the Battle of Puebla” - is the patriotic-infused holiday when Mexican-Americans come together to celebrate their heritage and pride. For the rest of us gringos, it’s a time to reflect on the meaning of “happy hour” over several pitchers of tequila-laced cocktails.

For Luxe File readers who are planning a mixology mashup at su casa, we have provided several recipes from the town’s top tequila-toting restaurants that include some fabulous flavors, including pink guava, hibiscus flowers, avocado, and poblano chilis that are sure to add some fireworks to any fiesta.

Smoky Bandit
(Makes 1 glass)
Courtesy of Carnivale

2 ozs. Illegal Mezcal Joven
½ oz. of pink guava purée
Float of Barritt’s ginger beer

Preparation: Muddle 3 medium slices of cucumber with 1 lemon segment. Strain and pour over ice in a rocks glass. Top with a float of ginger beer. Garnish with a guava slice and half rim of pimenton and salt mixture.

Mexican Cosmo
(Makes 8 glasses)
Courtesy of Frontera Grill

2 cups silver tequila 

1 cup Cointreau

¾ cup fresh lime juice

1 cup Jamaica Flower Cooler (see recipe below)

½ cup plus 1 tablespoon superfine sugar

1 lime for serving

Preparation: In a carafe or pitcher, combine the tequila, Cointreau, lime juice, Jamaica Flower Cooler, and sugar. Stir until the sugar is dissolved. Refrigerate if not serving within a few minutes. Set out a bucket full of ice and glasses (the drinks are strong, so serve them in 6-ounce martini glasses). Slice the lime into rounds (1 for each glass), then make a cut through each slice from the center through one spot on the rind to impale a lime round on the side of each glass as garnish. Scoop lime slices into a small serving bowl.

When ready to serve, fill a cocktail shaker about half full of ice and measure in about ½ cup of the cosmo mixture, then cover and shake vigorously for about 15 seconds to chill the drink and dissolve enough ice to bring the flavors into balance. Strain into a glass and serve.

Jamaica Flower Cooler
(Makes 2 quarts)

2 cups (2 ounces) dried jamaica "flowers"

1 ¼ cups sugar

Preparation: In a medium 3-quart stainless or enameled saucepan, bring 1 ½ quarts of water to a boil. Add the "flowers" and sugar. Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves. Cover and let steep for at least an hour, but no more than 2. Pour the mixture through colander or strainer into a large bowl, pressing on the "flowers" to extract as much liquid as possible. Stir in 3 cups water.

This recipe makes a tart version of uga de jamaica so feel free to stir in more sugar. Store covered in the refrigerator in a noncorrosive container, preferably one that won't strain.

Tippling Bros. Little Market Cocktail
(Makes 1 glass)
Courtesy of Little Market Brasserie

2 chunks pineapple, approximately 1½-inch cubes

1 ½ ozs. reposado tequila 

1 oz. guajillo syrup (recipe below)

1 oz. lime juice

Preparation: Muddle pineapple in cocktail shaker. Add remaining ingredients. Shake over ice.

Guajillo Syrup
(Makes 4 cups)

4 cups simple syrup

3-4 guajillo chiles

Simple syrup preparation: In a pot, mix four parts sugar to four parts water. Boil until sugar dissolves.

Preparation: Warm simple syrup over medium heat. Break up chiles and add to syrup. Simmer 10 minutes, taste for heat, and let simmer for another 10 minutes if needed. When desired heat level is achieved, strain and refrigerate.

Chile en Nogada
(Makes 1 glass)
Courtesy of Mercadito

2 oz. reposado tequila
1 oz. poblano chile purée**
1 oz. lime juice
½ oz. Nux Alpina walnut liqueur
¼ oz. simple syrup

Purée preparation: Remove stems and seeds from two poblano chiles and cut into ½ pieces. Blend on high with ¼ cup loosely packed cilantro leaves and ½ cup of water. Keep refrigerated in an airtight plastic or glass container. Will stay viable for 3 days.

Preparation: Shake all ingredients together with ice in a mixing tin. Strain over fresh ice in an old-faashioned glass. For garnish, fill half of an empty walnut shell with a spoonful of pomegranate seeds and float on top of drink.

El Bolero Margarita
(Makes 1 glass)
Courtesy of Mercat a la Planxa

½ oz. agave nectar
1 ½ ozs. reposado tequila
½ oz. Grand Marnier
fresh avocado, 2 slices
2 ozs. house made sour mix (see recipe below)
lime juice
sour syrup
jalepeno bitters

Sour mix preparation: Combine 1/3 cup fresh lime juice, 1/3 cup water, and 1/3 cup sour syrup.

Preparation: Combine all ingredients. Shake until avocado dissolves. Pour into a margarita or rocks glass with ice and a salt and peppar rim. Add a dash of bitters on top and serve.

Hibiscus Flower Sangria
(Makes 4 glasses)
Courtesy of Mexique

1 cup hibiscus flower glaze
1 cup orange juice
¼ cup orange liqueur
1 quart burgundy wine
3 cups 7-Up

Preparation: Mash a few sprigs of fresh mint and combine all ingredients in a pitcher. Add ice and stir. Pour into a large red wine glass and garnish with ice, diced jicama, oranges and limes.

(Makes 1 glass)
Courtesy of Nacional 27

2 ozs. mezcal
1 oz. lime juice
½ oz. agave
½ oz. triple sec

Preparation: Mix all ingredients together, serve over ice in glass with salted rim, or strain into a chilled martini glass.

Written by Sally Shorr

No comments:

Post a Comment