Recipe: 2014 Cinco De Mayo Cocktails
Whether you’re Mexican or not, it’s margarita time. Want something different? Try one of these…
2 ½ oz. Camus VSOP Elegance Cognac
dash of water
7 mint sprigs
1 tsp. sugar
Muddle mint, sugar and dash of water in a shaker. Add cognac and ice and shake. Strain into rocks glass. Garnish with mint and serve.
1 ½ oz. Trianon Blanco Tequila
1 oz. agave nectar
1 oz. fresh squeezed lime juice
splash of orange liqueur
In a shaker, add ingredients and muddle cucumber slices. Add ice and shake. Strain into a chili powder rimmed glass. Garnish with more cucumber slices and serve.
(created by Milagro Brand Ambassador Jaime Salas)
1 ½ parts Milagro Reposado
½ part Ancho Reyes
½ part crème de cacao
½ part Manzanilla sherry
1 dash Angostura Orange Bitters
Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass, and place atop the cocktail.
Avión (PO) Loma
1.5 oz. Avión Silver
½ oz. lime juice
¼ oz. lemon juice
3 oz. grapefruit juice
2 slivers muddled jalapeño
ancho chile salt, jalapeño, and grilled lemon wedge for garnish
Combine all ingredients and shake. Salt rim of glass with chile salt. Pour contents of shaker into glass and top with soda. Garnish with grilled lemon and jalapeño.
1 slice of fresh papaya
¼ oz. agave nectar
1 ¼ oz. Avión Añejo
½ oz. Aperol
½ oz. orange juice
¾ oz. fresh lime juice
garnish with fresh papaya
Add a slice of fresh papaya and agave nectar to your mixing glass. Muddle to release the papaya flavor. Combine ingredients in shaker with ice and shake vigorously. Strain over ice, and garnish with a fresh slice of papaya.
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