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The Milagro Blood Orange Margarita Recipe

The Milagro Blood Orange Margarita Recipe


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  1. Home
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4

1 rating

February 20, 2014

By

Jess Novak

Blood orange lends this delicious variation a beautifully rich color.

Read More About Delicioso Ideas for National Margarita Day & Beyond.

1

Servings

Related Recipes

Ingredients

  • 1 ½ parts Milagro Silver Tequila
  • 1 part Fresh Lime Juice
  • ¾ part agave nectar
  • ¾ part Solerno Blood Orange Liqueur

Directions

Pour all ingredients in a cocktail shaker filled halfway with ice. Shake and strain over fresh ice in a salt-rimmed rocks glass. Garnish with orange and lime wheels.

Tags


26 Tequila Drinks More Exciting Than A Basic Margarita

From paloma cocktails to mezcalitas, here's what to make and order.

The last year has helped a lot of us get into cocktail making at home, so as the season heats up you might be looking for some ways to spice up your drink repertoire, especially when it comes to tequila. Don't get us wrong&mdashwe still love a margarita, but there's no reason for your tequila journey to end with lime and a salt rim. From tropical fruits to smoky, spirit forward sips, tequila has a versatility that's poised to shake up your bar cart and a reputation for fun that makes it a guaranteed crowd pleaser no matter how you mix it. Not sure how to make the most of those silvers, golds, reposados, añejos, and extra añejos? These flavorful recipes (and, okay, a few margaritas too) are guaranteed to expand your agave horizons and take any party up a notch.

Ingredients

2 oz Casamigos Reposado
1.5 oz grapefruit juice
1 oz fresh lime juice
.5 oz simple syrup
8-10 mint leaves

Instructions

Muddle herbs. Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8&ndash10 seconds. Fine strain into highball glass. Add fresh ice. Garnish with grapefruit wheel and mint sprig.

Ingredients

1.5 oz Corralejo Reposado Tequila
.5 VIDA Mezcal
1 bar spoon agave nectar
2 dashes Angostura Bitters
2 dashes Bittermens Xocaloctl Bitters

Instructions

Stir all ingredients with ice and strain over a large format ice cube in a rocks glass. Garnish with a long peel of an orange and its oils.

Ingredients

1.5 oz Milagro Tequila
1 oz Coco Lopez cream of coconut
.5 oz lime juice

Instructions

Combine all ingredients and shake over ice. Serve with a salted or spiced rim.

From Fishbowl at Dream Midtown in New York City

Ingredients

2 oz Milagro Select Reposado
.75 oz vermouth bianco
1 dash orange bitters
Lemon twist

Instructions

Pour all ingredients into a mixing glass, add ice and stir until cold. Strain Into a chilled cocktail coupe glass and garnish with a lemon twist.

Ingredients

2 oz Tres Agaves Reposado
.5 oz grapefruit juice
.75 oz lime juice
.75 oz simple syrup
1 dash Angostura Bitters
Top with grapefruit soda (such as Squirt or Jarritos)

Instructions

Add all ingredients except soda in the shaker add ice, shake and strain over ice. Top off with Mexican soda and garnish with lime wheel.

By Alex Valencia of La Contenta in New York City

Ingredients

4 slices ginger
1 oz Maestro Dobel Tequila
.5 oz Mavrakis Tsipouro
1 oz lime juice
.75 oz Chambord
.5 oz agave
1 dash Angostura bitters

Instructions

Muddle ginger into the bottom of a shaker. Combine all other ingredients in shaker over ice and shake. Strain into a cocktail glass and garnish with sage.

Ingredients

1.5 oz Blue Nectar Silver
3-4 slices of cucumber
.75 oz Cointreau
1.5 oz lime juice
1.5 oz lime simple syrup*

Instructions

Muddle cucumber with Blue Nectar Tequila. Add remaining ingredients and shake over ice. Strain into rocks glass. Garnish with cucumber slice.

*Lime Syrup: Combine 2 cups of water, 1.5 cups of sugar, and zest of 1 lime in a saucepan over medium heat until sugar dissolves. Remove from heat and cool until ready for use.

By Jeremy Seaver of Tio's Mexican Cafe in Ann Arbor, Michigan

Ingredients

3 oz Casamigos Anejo Tequila
.75 tsp maple syrup
4 dashes Orange Bitters

Instructions

Add all ingredients to mixing glass, add large ice, and stir thoroughly. Taste for balance and single strain into a rocks glass. Garnish and serve.

From Geoffrey Zakarian's Point Royal at the Diplomat Beach Resort in Hollywood, Florida

Ingredients

1.5 oz Casamigos Tequila
1 oz prickly pear purée
.75 oz agave
.75 oz lime juice

Instructions

Combine all ingredients in a shaker over ice and shake. Strain over fresh ice and garnish with a salt rim and lime.

From Fishbowl at Dream Midtown in New York City

Ingredients

2 oz Herradura Blanco
1 oz Rosemary-infused simple syrup*
.75 oz fresh lemon juice
.5 oz store-bought pear puree
Splash club soda

Instructions

Add all ingredients (except club soda) to cocktail shaker and shake to combine. Pour into Collins glass, served on the rocks. Top with splash of club soda. Garnish with fresh rosemary sprig.

*Rosemary Syrup: Bring to boil over medium heat 1 cup
granulated sugar, 1 cup water and 6 fresh rosemary sprigs. Simmer and stir until sugar is dissolved.

By Drew Sweeney of Bodega Negra in New York City

Ingredients

2 oz Clase Azul Plata Tequila
1 oz Passionfruit juice
.25 oz Allspice Dram
.25 oz lime juice
.25 oz Cardamaro Amaro

Instructions

Add all ingredients to a shaker tin with ice and shake vigorously. Strain into a rocks glass with fresh ice. Garnish with a candied hibiscus flower.

Ingredients

1.5 oz Silver Tequila
.5 oz Cointreau
.5 blood orange juice
.75 oz simple syrup
1 oz lime juice

Instructions

Fill a mixing tin with ice. Add all ingredients and shake vigorously. Empty shaker contents into a rocks glass with a salted rim. Garnish with a blood orange slice.

Ingredients

.75 oz Sangrita Mix*
.75 oz lime juice
1.5 oz pineapple juice
2 oz Mezcal
Smoked Salt
1 Lime

Instructions

Line the rim of a glass with smoked salt by first coating with lime and rolling in salt. Pour all ingredients in a shaker with ice and shake before straining into a glass with ice. Garnish with a slice of lime.

*Sangrita: Blend half of a pineapple, 1 cucumber, 1 pint of blackberries, 5 ancho chilies, 1.5 cup lime juice, 1 cup orange juice, .5 cup pomegranate juice, and 1.5 cup sugar and strain.
Refrigerate and store for up to 2 weeks.

From Tapestry in New York City

Ingredients

1 oz El Tesoro tequila
.5 oz lemon juice
1 oz fresh apple juice
.5 oz simple syrup

Instructions

Combine all ingredients and serve in a Champagne glass with a lemon twist.

Ingredients

1.5 oz tequila blanco
1.5 oz fresh lime juice
.75 oz Cointreau
1.5 oz simple syrup
A few drops blue curacao
A few drops grenadine

Instructions

Combine all ingredients and shake with ice. Pour over ice into a rocks glass and garnish with lemon wedge and jalapeno slice.

Ingredients

2 oz Casamigos Añejo
.5 oz simple syrup
2 dashes angostura bitters
2 dashes banana bitters

Instructions

Add all ingredients in mixing glass with ice. Stir and strain into bucket glass over single ice block. Garnish with a bruleed plantain.

Ingredients

2 oz Tres Agaves Blanco
.75 oz lime juice
.75 oz Tres Agaves Agave Syrup
1 slice of jalapeno (no seeds)
2 cucumber slices
6-8 small basil leaves

Instructions

Place basil, jalapeno, and cucumber slices in shaker add agave syrup and muddle. Add in rest of the ingredients and ice. Shake, double strain and serve over ice in lowball glass garnish with a Tajin rim.

By Alex Valencia of La Contenta in New York City

Ingredients

1.25 oz Montelobos Mezcal
.75 oz Ancho Reyes Verde
.75 oz strong green tea
1 oz fresh lime juice
5 mint leaves
Simple syrup to taste

Instructions

Combine all ingredients in a shaker over ice. Shake and serve, garnished with a mint sprig and lime wheel.

Ingredients

2 oz Avion Silver Tequila
.5 oz Grand Marnier
.5 oz lime juice
.5 oz lemon juice
1.5 oz Ghost Chili Simple Syrup*

Instructions

Add all ingredients together with ice in a cocktail shaker, shake and strain over fresh ice in a rocks glass that has a chili salt rim. Serve with a lime wheel and enjoy.

*Ghost Chili Simple Syrup : Take 1 cup of water and 1 cup of brown demerara with one dried ghost chili pepper, bring to a boil and let cool.

By Alex Guarnaschelli of Butter in New York City

Ingredients

1.5 oz El Jimador Reposado
.5 oz Amaro di Angostura
.5 oz maple syrup
.5 oz grapefruit juice
.75 oz lemon juice
.25 oz simple syrup

Instructions

Mix all ingredients and serve on the rocks. Garnish with a lemon wheel.

Ingredients

1.5 oz Sombra Mezcal
1 oz grapefruit juice
.5 oz lime juice
.5 oz rosemary simple syrup*
Salt (if desired)

Instructions

Combine Sombra, grapefruit juice, lime juice, and rosemary syrup in a shaker with ice, and shake vigorously. Salt the rim of a rocks glass. Strain cocktail over ice in rocks glass. Garnish with grapefruit wedge and rosemary sprig.

*Rosemary simple syrup: Combine equal parts sugar and water in a sauce pan. Add two sprigs of rosemary and simmer until sugar has dissolved. Allow to chill.

Ingredients

2 oz Tres Agaves Añejo
1 oz pineapple puree
1 oz tamarind syrup (tamarind paste mixed with equal parts refined sugar and water)
2 dash angostura bitters

Instructions

Pour all ingredients into the shaker with ice shake and strain on the rocks and garnish with pineapple wedge.

By Alex Valencia of La Contenta in New York City

Ingredients

2 oz Avion Blanco
.5 oz Buenbicho Mezcal
.75 oz lime juice
.5 oz agave nectar

Instructions

Combine all ingredients over ice, shake, and strain over fresh ice in rocks glass that has been rimmed with salt.

By Percy Rodriguez of the Vine in New York City

Ingredients

1.5 oz Tres Agaves Tequila Reposado
5 oz Sangrita*
.5 oz lime juice
Balance with grapefruit soda (Squirt or Jarritos)

Instructions

Pour tequila into serving glass, then add the sangrita mix and top off with grapefruit soda stir ingredients together and garnish with grapefruit wheel.

*Sangrita: Blend together a pinch of salt, hot sauce, juice from one orange, juice from four limes, juice from two grapefruit, a pinch of black pepper.

By Alex Valencia of La Contenta in New York City

Ingredients

Salt, pinch
1 oz lime juice
.75 oz Chai Syrup*
1.25 oz Banhez Mezcal
.75 oz Libelula Joven Tequila (or silver tequila of choice)
2 whole star anise for garnish

Instructions

Add all measured ingredients. Fill shaker with ice. Shake very well. Fill rocks glass with ice and strain into glass. Garnish with anise to serve.

*Chai syrup: Combine 1 quart water, 1 Tbsp whole allspice berries, .5 Tbsp whole cloves, 8 whole star anise, 3 inches fresh ginger rough chopped, 1 Tbsp whole black peppercorns, .5 Tbsp whole cardamom, 8 cinnamon sticks, and .5 Tbsp vanilla extract in a pot and boil. Then allow to simmer for 20 minutes, remove from heat, add 6 black tea bags and steep for 15 minutes. Add .75 quart sugar. Can refrigerate for up to 6 weeks.

By Gretchen Thomas of Bartaco restaurants

Ingredients

2 oz Santo Reposado
1 oz Hibiscus Tea
.5 oz Agave
.75 oz Lime Juice
.25 cup Fresh Cilantro Leaves with Tender Stems
Ice

Instructions

Brew Hibiscus tea and let cool. In a cocktail shaker with ice add tequila, hibiscus tea, agave, lime juice and fresh cilantro. Shake for 30 seconds. Double strain into a cocktail glass filled with ice.


Blood orange margaritas

Is everyone on vacation without you? Are your social media feeds one big blur of the freckled faces of people you once thought you loved basking in the Caribbean sun, showing unintentional contempt for you, back here, shivering and damp? Do your so-called friends in warmer climes gush about pea tendrils and new artichokes while your local market has shriveled roots that last saw the unfrozen earth in October? Of last year? Maybe, just this one time, an exception should be made and a tidy, brief pity party would be acceptable. I have just the elixir.


You may not be in the tropics, but glass-for-glass, we can fake it. You may not have fresh coconuts overhead and sweet mango and papaya slices on your breakfast plate, but if we hurry, we can grab onto the tail end of blood orange season and squeeze it into something better.

Things might get awkward, however, if you have a three year-old. “What that, mommy?” he might ask as he sleepily wanders in from his rare (but wildly applauded) nap and you’ll explain that you’re making orange juice from special red oranges and you’ll realize by the look on his face that your child — you, a person that turns flour into bread, potatoes into pasta, sugar into caramel — hadn’t realized that orange juice didn’t come in a carton and to fend off the feelings of failure, put him to work and pour him a glass of something he found so outstandingly delicious, you all but forgot about that Pity Party you were planning.


No need to. Stow what’s left of the orange juice in the fridge until after he goes to bed, and then pull down the (admittedly dusty) Triple Sec and tequila, and see if you can dig up some passable limes from the fridge. Get some ice cubes and a tall glass. If you’ve been hanging onto any tacky drink umbrellas, this is the time to bust them out. Measure, pour, mix and sit back, close your eyes, imagine yourself on a deserted beach where you are completely unable to remember what you were feeling grumpy about. Happy weekend!


Book Tour I’m in Pittsboro, North Carolina as we speak, but I might be heading your way in the next two weeks. Wouldn’t that be grand? See more here.

Blood Orange Margaritas

It’s been over seven months since the last SK drink recipe. Let’s fix that.

Note: If you don’t have triple sec or cointreau, simple syrup will make for an equally sweet but less boozy result.

Serves 2, but only if you share.

1/2 cup blood orange juice
2 tablespoons freshly squeezed lime juice
3 tablespoons triple sec or cointreau, or more to taste
7 tablespoons white or “silver” tequila
Lime or blood orange slices for garnish, plus some of those drink umbrellas

Mix. Fill two glasses with ice and divide between them. Garnish. Drink and daydream.


Ingredients

Making this recipe is a super easy process and only requires a few simple ingredients:

  • Blood Oranges:
    • Blood oranges are typically found in season and in your grocery store from January until June, but can vary depending on the variety you buy. If you cannot find blood oranges, regular Navel oranges can be substituted.
    • Lime juice typically makes up the bulk of this skinny cocktail. Please make sure to buy FRESH limes and juice the limes yourself for the absolute BEST drink.
    • Agave nectar is traditionally used to make a margarita &ldquoskinny.&rdquo Normally, less of this sweetener is needed resulting in a lower calorie drink made with a natural sweetener.
    • Any type of tequila you happen to have will work, however, there are a few brands that make the best margaritas. (Learn more below.)


    The Best Cheap Tequila for Margaritas

    1. Milagro Silver

    Milagro Silver is well-loved and widely known for a reason – it’s incredibly smooth with a bright, fresh flavor, and it’s cheap! It’s a top choice for a margarita, especially when you want to make a whole bunch to share.

    Milagro’s silver tequila isn’t their only successful drink, either. The company was founded in 1998 and has since taken the world of tequila by storm. They work hard to combine timeless tradition with innovation and forward thinking. Their efforts have paid off as their entire collection of tequila is high quality.

    All six expressions are distilled in both pot and column stills to achieve the perfect balance and all are made with premium, estate-grown blue weber agave.

    In addition to bright agave, there’s a surprising burst of cooked celery on the nose. This is followed by notes of vanilla, citrus, cinnamon, and pepper. The mouthfeel is oily and the palate offers a burst of cooked agave followed by citrus, vanilla, and refreshing mint.

    2. Agavales Blanco

    Agavales is a Spanish name that means “the land where the agave plant is grown.” It’s a fitting name given the company’s passion for not only using the best agaves possible but cooking and distilling them in the most traditional way.

    Once harvested, the agave is cooked in a traditional brick oven and distilled in a steel column still, a method that produces the most consistent flavor. They use a combination of agaves sourced from both the highlands and the lowlands. The Agavales Blanco was specifically created to be cheap and perfect for use in bars and clubs and to make a great cocktail.

    Even so, the flavor is bright and delightful, though thin on the mouth. You’ll find notes of agave mixed with mint, spice, pepper, and a hint of apple. The aroma offers much of the same – cooked agave, pepper, and a little sweetness with a hint of alcohol heat. The finish lingers with a strong, fresh kick of agave.

    3. Margaritaville Silver

    Margaritaville Silver is the perfect go-to for mass cocktail making. It’s the cheap tequila of cheap tequilas. You probably won’t catch anyone sipping on it neat, but that’s okay because that was never its purpose!

    While it’s a good option for a variety of tequila-based cocktails, margarita is right in the name. On the nose is plenty of refreshing fruit and citrus, followed by a sweet, slightly smoky taste with just a hint of pepper.

    Margaritas are meant to be sweet and citrus is always present. Many call it an “adult lemonade” due to the lemon/lime and sugar – it’s sweet and citrus all day long. Conveniently, so is this tequila. It may not be the smoothest shooter but it’ll enhance your margarita every time. If you want to add a touch of sweetness or citrus to another cocktail, it’s perfect for that, too.

    4. Bribon Blanco Tequila

    Bribon is produced by one of the top tequila families in all of Mexico, the Don Roberto’s. The family has been creating top-notch tequila since the company's beginnings in 1924 and it has become a true family affair. Currently, three generations work together to keep the place in tip-top shape and to continue creating new and amazing drinks that tequila lovers of all ages and levels will love.

    Bribon uses only fully matured agave plants, meaning they’re never harvested before they’re seven years old at the earliest. They are harvested by hand and delivered straight to the distillery where the entire process takes place under one roof. After cooking, the agaves are fermented with a proprietary strain of yeast developed by Don Roberto himself. To finish, the tequila is double-distilled in a process that uses both column and pot-still distillation.

    Bribon Blanco offers a fresh, clean aroma filled with floral notes combined with herbs and spices. Overall, the palate is subtle and vegetal with notes of pepper, lime, buttercream, and toasted coconut.

    The mouthfeel is viscous and smooth. It works well to balance a margarita with a touch of lime but there are also more savory notes like the pepper and herbs. This one can also be enjoyed on the rocks if you like a more subtle sipping experience.

    5. Pueblo Viejo Blanco

    Pueblo Viejo Blanco is produced at one of the oldest distilleries in Mexico – San Matias, located in the tequila capital of Jalisco. This expression is made only with agave grown in the highlands and is the company’s flagship product.

    It’s entirely unaged and bottled immediately from the still.

    Despite the lack of aging, the tequila has a full profile of bright flavors that make it the perfect addition to any flavorful cocktail.

    Vegetal notes and bright peppery aromas open on the nose, followed by an earthy spice and a pleasant bitterness. In the background, you’ll notice a touch of ripe apples. It’s complex for a blanco and not overly sweet, offering a medium mouthfeel.

    The palate features a mineral-rich open with bittersweet chocolate and lime to follow. Pepper, citrus, and cooked agave follow with very subtle fruit notes, particularly pear and melon. It’s the perfect balancer for super sweet cocktails.


    Cocktail recipes: How to drink the flavors of the fall/winter season

    1 of 8 Hornitos Black Barrel Cider 1 1⁄2 ounces Hornitos Black Barrel Tequila ae ounce apple cider ae ounce cinnamon syrup 1 ounce lemon juice 2 dashes Angostura Bitters 2 ounces Combine all ingredients together and serve on the rocks with a cinnamon stick and apple wedge garnish. Can also be served hot. To make cinnamon syrup: Mix together 1 part sugar, 1 part water and 4 crushed cinnamon sticks. Bring to a boil. Once cooled, strain into a glass. Greg Morago/photographer Show More Show Less

    2 of 8 Blood Orange Margarita 1 1⁄2 ounces Milagro Silver Tequila 1 ounce fresh lime juice ae ounce agave nectar ae ounce Solerno Blood Orange Liqueur Pour all ingredients in a cocktail shaker filled with ice. Shake and strain over fresh ice in a salt-rimmed glass. Garnish with orange and lime wheels. Greg Morago Show More Show Less

    3 of 8 Blood Orange 2 ounces El Jimador Silver tequila 2 ounces blood orange juice 1⁄2 ounce lime juice 1⁄2 ounce agave syrup 6-8 mint leaves Place all ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into a highball over cubed ice. Garnish with extra mint sprig and lime disc. Greg Morago Show More Show Less

    4 of 8 Pinnacle Dessert Table 1 part Pinnacle Pumpkin Pie or Pecan Pie Vodka 1 part DeKuyper Cré¨me DeCocoa Dark 1 part half and half Combine ingredients and serve. Garnish with whipped cream. 1012 Greg Morago Show More Show Less

    5 of 8 Caramel Apple Martini by Zodiac Vodka 1 1⁄2 ounces Zodiac Vodka 1⁄2 ounce sour apple schnapps 1⁄2 ounce butterscotch schnapps 1⁄2 ounce fresh lime Juice 1⁄2 ounce simple syrup Combine ingredients in a cocktail shaker with ice. Shake and strain into a coupe glass. Greg Morago Show More Show Less

    6 of 8 Pumpkin Martini 2 ounces Tito's Handmade Vodka 1 tablespoon canned pumpkin pie mix (make sure it's canned pumpkin pie mix, and not just canned pumpkin) 1⁄2 ounce spiced syrup (see recipe) Shake all ingredients and double strain into a coupe or martini glass. (Use a 3" fine mesh strainer. Mixture will strain slowly, so use a spoon to agitate the mixture in the strainer to speed up the process.) Spiced Syrup recipe: In a 2 quart saucepan, add: 4 cinnamon sticks (3-inch size) 8 small slices of fresh ginger (skin on is fine) 1/2 of a vanilla bean (split open) 30 whole allspice berries 20-25 whole cloves (stems on) 6 whole star anise pods 2 cups of sugar 2 3/4 cups of water Simmer all ingredients on low heat for 30 minutes, stirring occasionally. Remove from heat and let steep for another 2-3 hours. Add a little water if the mixture is too viscous (resembling thickness of honey). Then, strain into a glass container and store in the refrigerator until needed. Garnish: A small amount of fresh, grated nutmeg. Glass: coupe or martini glass Greg Morago Show More Show Less

    7 of 8 The Sauza Harvest 2 cups Sauza Signature Blue Silver Agave Tequila 1 cup maple syrup 3/4 cup pumpkin puree Preparation: Combine ingredient in pitcher and stir until thoroughly mixed. Serve over ice in brown sugar-rimmed glasses. Finish cocktail with a star anise for a festive garnish (optional). Makes 8 servings. Greg Morago Show More Show Less

    8 of 8 RumChata Pumpkin Pie Martini 2 ounces RumChata 1 ounce vanilla vodka 1 ounce pumpkin liqueur (or substitute 3 tablespoons pumpkin pie filling) Cinnamon to taste Combine spirits in a shaker filled with ice. Shake and strain into a martini glass. Sprinkle top with cinnamon. (RumChata is a rum-based cream liqueur with a touch of cinnamon and vanilla.) Pumkin Pie Martini 006 Greg Morago Show More Show Less

    When the weather turns cold we start to crave hardy, piping-hot dishes like soups and stews, crockpot meals and casseroles. Our drinking preferences are similar - many seek fall/winter flavors, from pumpkin pie spice and chocolate to apples and oranges. Here are a few party-ready cocktails to consider serving this season.

    Hornitos Black Barrel Cider

    1½ ounces Hornitos Black Barrel Tequila

    2 dashes Angostura Bitters

    Combine all ingredients together and serve on the rocks with a cinnamon stick and apple-wedge garnish. Also can be served hot.

    To make cinnamon syrup: Mix together 1 part sugar, 1 part water and 4 crushed cinnamon sticks. Bring to a boil. Once cooled, strain into a glass.

    1½ ounces Milagro Silver Tequila

    ¾ ounce Solerno Blood Orange Liqueur

    Pour all ingredients in a cocktail shaker filled with ice. Shake and strain over fresh ice in a salt-rimmed glass. Garnish with orange and lime wheels.

    2 ounces El Jimador Silver tequila

    2 ounces blood orange juice

    Place all ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into a highball over cubed ice. Garnish with extra mint sprig and lime disc.

    1 part Pinnacle Pumpkin Pie or Pecan Pie Vodka

    1 part DeKuyper Crème De Cocoa Dark

    Combine ingredients and serve. Garnish with whipped cream.

    Caramel Apple Martini by Zodiac Vodka

    ½ ounce sour apple schnapps

    ½ ounce butterscotch schnapps

    Combine ingredients in a cocktail shaker with ice. Shake and strain into a coupe glass.

    2 ounces Tito's Handmade Vodka

    1 tablespoon canned pumpkin pie mix (make sure it's canned pumpkin pie mix, and not just canned pumpkin)

    ½ ounce spiced syrup (see recipe)

    Shake all ingredients and double strain into a coupe or martini glass. (Use a 3-inch fine-mesh strainer. Mixture will strain slowly, so use a spoon to agitate the mixture in the strainer to speed up the process.)

    In a 2 quart saucepan, add:

    4 cinnamon sticks (3-inch size)

    8 small slices of fresh ginger (skin on is fine)

    ½ of a vanilla bean (split open)

    30 whole allspice berries

    20-25 whole cloves (stems on)

    Simmer all ingredients on low heat for 30 minutes, stirring occasionally. Remove from heat and let steep for another 2-3 hours. Add a little water if the mixture is too viscous (resembling thickness of honey). Then, strain into a glass container and store in the refrigerator until needed.

    Garnish: A small amount of fresh, grated nutmeg.

    2 cups Sauza Signature Blue Silver Agave Tequila

    Combine ingredients in pitcher and stir until thoroughly mixed. Serve over ice in brown sugar-rimmed glasses. Finish cocktail with a star anise for a festive garnish (optional). Makes 8 servings.

    RumChata Pumpkin Pie Martini

    1 ounce pumpkin liqueur (or substitute 3 tablespoons pumpkin pie filling)

    Combine spirits in a shaker filled with ice. Shake and strain into a martini glass. Sprinkle top with cinnamon. (RumChata is a rum-based cream liqueur with a touch of cinnamon and vanilla.)


    Jose Andres

    Combine ingredients, except salt air, in a cocktail shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with 4 tablespoons of salt air and serve immediately.

    Simple Syrup

    1 cup water
    1 cup white sugar

    Combine in a saucepan and heat up until just combined. Store in the refrigerator in an airtight container until ready to use.

    1 cup water
    0.5 cups lime juice
    2 tablespoons kosher salt
    1 tsp Sucro (from the Texturas series, available online)

    Combine water and Sucro in a small saucepan. Heat the mixture on low until it reaches at least 158°, whisking constantly to activate the Sucro (if you don&rsquot have a thermometer, you can cook until the mixture just starts to bubble). Once it reaches the correct temperature, remove from the heat and cool the saucepan in an ice bath. When cool, add lime juice and salt. With an immersion blender, blend mixture until it begins to form an air. Once the whole mixture is foamy, use or store in an airtight container. Will keep for up to 3 days in the refrigerator.

    José's Ultimate Gin & Tonic

    Watch Miguel Lancha, ThinkFoodGroup's Cocktail Innovator, make José's favorite G&T!


    Ingredients:
    1 ½ oz Milagro Silver
    ¾ oz Solerno Blood Orange Liquer
    ¼ oz Simple Syrup
    1 oz Fresh Lime Juice

    Following Tragedy and the Pandemic – Tribeca’s Kitchen Returns

    Glass: Rocks
    Garnish with a blood orange wheel (if in season) otherwise lime wheel
    Combine ingredients and shake well


    Mixologist-Approved Tequila Cocktail Recipes

    Especially known for its relationship with salt and lime, playing a major role in the play of margaritas, tequila has so much more to offer us. Celebrate the versatile Mexican spirit on National Tequila Day with these tequila infused cocktail recipes.

    Thanks to tequila’s smooth taste, the Mexican spirit’s ability to pair well with other spirits and food is the reason we can’t get enough of it. The agave flavor brings an earthy, sweet element to drinks that reacts differently with a variety of mixers. For National Tequila Day try your mixology hand at these great tequila cocktails.

    Noble Paloma – A refreshing, fruity drink featuring Casa Noble Crystal Tequila, fresh strawberries, grapefruit and lime.

    Noble Paloma – courtesy Casa Noble

    • 2 oz Casa Noble Crystal Tequila
    • 1 oz lime juice
    • 1 oz grapefruit juice
    • 5 oz agave nectar
    • Sparkling water
    • Grapefruit wedge

    Preparation: Place Casa Noble, lime juice, grapefruit juice, and agave nectar into shaker with ice.

    Shake until chilled. Strain into glass over ice (salt or lime-and-chili powder rim optional), top with sparkling water, and swirl. Garnish with grapefruit wedge.

    My Kind of Paloma At Matador Room, The Miami Beach EDITION’s bar/restaurant and mixologist Kip Byrne. ‘My Kind of Paloma’ cocktail is a fresh and modern take on the classic in place of the usual tequila, Byrne chose to utilize its rustic cousin, Mezcal, in honor of its growing popularity in the US. Throughout the cocktail one can find small tweaks have been made to the original recipe, giving the classic a new life in 2019.

    My-Kind-of-Paloma-Courtesy of Matador Room

    • 1.5oz Ilegal Mezcal
    • .5oz Italicus
    • .75oz Fresh lime juice.
    • 25oz Agave syrup
    • Grapefruit Soda
    • Pink Sea Salt

    Preparation:

    Rim glass with Pink Sea salt. Add mezcal, Italicus, and lime juice to a shaker and short shake with a few Ice cubes. Strain into Highball glass filled with Ice cubes and top with grapefruit soda. Garnish with a lime wheel and serve.

    Cheers with this spicy tropical cocktail made with jalapeno tequila, pineapple and more jalapeno.

    • 1oz Tanteo Jalapeno Tequila
    • .5oz Agave
    • .5oz Pineapple Juice
    • .5oz Lime Juice
    • 1.5oz Del Maguey Vida Mezcal
    • Grilled Pineapple Chunks & Jalapeno

    Preparation:

    • Muddle 2 grilled pineapple chunks
    • Add ingredients to ice
    • Shake and strain into a Tampico salted rocks glass with ice
    • Garnish with grilled pineapple and jalapeno

    Blood Orange Paloma – Courtesy of Inigo Salazar, Beverage Director at Bodega Negra. While the classic Paloma is a thing of beauty, change things up by adding the perfect semblance of sweet and acidic with blood orange juice, paprika and Don Julio Reposado.

    Blood Orange Paloma – Courtesy of Bodega Negra.

    • 1.5 oz Don Julio Reposado
    • 1.5 oz Blood Orange Juice
    • .5 oz Lime Juice
    • .5 oz Agave
    • Club Soda
    • Salt & Paprika

    Preparation: In a tin with ice, combine all ingredients excluding the club soda and shake. Strain over fresh ice in a paprika salt rimmed glass. Top with club soda and garnish with a blood orange wheel

    Casa Noble Spicy Buck – spice things up with this hot cocktail which includes jalapeño slices and ginger beer for an extra kick of flavor.

    Spicy Buck – image courtesy Casa Noble

    • 2 oz Casa Noble Reposado Tequila
    • 2 thin slices jalapen?o
    • 1 Tbsp sliced ginger
    • 1 oz lemon juice
    • 75 oz simple syrup
    • Ginger ale or ginger beer
    • Dash bitters
    • Lemon wedge

    Preparation: Muddle jalapeno, ginger, lemon juice, and simple syrup in a shaker add ice.Shake until chilled.Strain into glass over ice, top with ginger ale or ginger beer add bitters.Garnish with lemon wedge.

    Recipe:

    • 2 oz Milagro Reposado Tequila
    • 1 oz Dry Curacao
    • 1 oz Yuzu juice
    • ¼ oz Simple Syrup
    • 3 dashes of Chili tincture

    Preparation: Build: rim glass with chili/citrus-salt, combine ingredients, shake/strain into rocks glass.

    Casa Cosmo – courtesy of Casa Noble Crystal Tequila this is a classic sophisticated sipper reminiscent of Sex and the City.

    Inside Long Islands’ Farm to Table Life with Loaves and Fishes Farm Series Cookbooks

    Recipe:

    • 5 oz Casa Noble Crystal Tequila
    • 75 oz triple sec
    • 5 oz lime juice
    • 5 oz pomegranate juice
    • Orange peel

    Preparation: Combine all ingredients, except orange peel, into mixing glass and stir.Strain into glass over ice. Finish with flamed orange peel.

    Noble-Rita – courtesy of Casa Noble this classic margarita is made with a combination of Casa Noble Crystal Tequila, lime and agave.

    Noble_Rita – image courtesy Casa Noble

    • 2 oz Casa Noble Crystal Tequila
    • 1 oz agave nectar
    • 1 oz lime juice
    • Lime wedge

    Preparation: Place ingredients, except lime wedge, into shaker with ice. Shake until chilled. Strain into glass (salt rim optional). Garnish with lime wedge.

    Summer Sunset – courtesy of Inigo Salazar, Beverage Director at Bodega Negra. Concocted with a flower-based cordial, this libation supplies delicate yet heady floral notes that complement Milagro Blanco Tequila

    Summer Sunset – image courtesy Bodega Negra

    • 2 oz Milagro Blanco Tequila
    • .75 oz Elderflower
    • .75 Pamplemousse
    • .75 Lime Juice
    • Club Soda

    Preparation: In a tin with ice, combine all ingredients excluding the club soda and shake. Strain over fresh ice in a salt rimmed glass. Top with club soda and garnish with a lime wheel.

    Image courtesy of Nosotros Reposado

    Nosotros Blood + Sand Margarini – a red, smoky Margini (Margarita Martini) features Nosotros Reposado, notes of cherries, vanilla, and blood orange.

    • ¾ oz Nosotros Reposado
    • ¾ oz orange juice (preferably blood orange)
    • ¾ oz cherry heering
    • ¾ oz dry vermouth
    • 3 dash vanilla extract

    Preparation: Shake and double strain into a chilled coupe. Garnish with an orange peel and a cherry.

    Alyssa is passionate about donuts, burpees, listening to the stories of the people who devote their time to fill our stomachs and exploring. She spends most of her time balancing her love for sugary, carb heavenly goods and fitness trends. She is currently working at the empowering fitness community Lucille Roberts as their Social Media Manager


    6 Margarita Recipes That Take a Twist on the Classic Cocktail

    You've got your guac, now it's time to mix a Cinco de Mayo margarita. Or six. In honor of my cocktail of choice—which conveniently pairs oh so well with Mexican food, my favorite thing to eat—I've rounded up six recipes that add a little extra oomph to the classic margarita. Cheers!

    Kiwi Straw-Ber-Rita

    Maybe it's because I'm from St. Louis originally, thus probably biased toward Anheuser-Busch, but I love the new Lime-A-Rita Splash Straw-Ber-Rita flavor as an easy (and super-sweet) guilty pleasure. But since it's Cinco de Mayo, why not mix it up with this easy recipe?

    Ingredients:

    6 oz. Lime-A-Rita Splash Staw-Ber-Rita

    Combine all ingredients in a shaker filled with ice. Shake well and pour into a margarita glass. Garnish with a kiwi slice.

    Picante de la Casa

    *Courtesy of Soho House's Eat Drink Nap. "The Picante delLa Casa is a spin on a Tommy's Margarita, invented at the famous San Francisco Mexican restaurant Tommy's. The chile and coriander add some serious heat and spice to the drink."

    Ingredients:

    1 1/2 oz. Cazadores Reposado tequila

    Juice of one large lime, freshly squeezed

    Combine all the ingredients in a cocktail shaker and shake hard. Double-strain into an old-fashioned glass, and add ice. Garnish with chile.

    The Veracruzana Pineapple Margarita

    Pineapples and margaritas go together like peanut butter and jelly—but give the classic combo a twist with a little basil.

    Ingredients:

    2 parts Milagro Reposado tequila

    Muddle pineapple and basil leaves in a shaker. Add remaining ingredients, and shake vigorously with ice. Strain into a rocks glass with fresh ice. Garnish cocktail with pineapple and basil.

    Caliente Kiss Margarita

    If you're a fan of Bloody Marys and margaritas, this recipe will give you the best of both worlds. Definitely for those who prefer more savory instead of sweet.

    Ingredients:

    1 part Sauza Blue Silver 100-percent agave tequila

    1 squeeze of Sriracha sauce

    1 dash fresh black pepper

    1 dash Worcestershire sauce

    1 cucumber slice, for garnish

    In a shaker filled with ice, combine all ingredients. Shake well and pour into tall glass over ice. Garnish with cucumber slice.

    Blood Orange Margarita

    Courtesy of Casa Nonna. Whenever I'm ordering a marg and blood orange is offered as a flavor option, it's immediately my go-to pick. Here's the recipe for NYC eatery Casa Nonna's take.

    Ingredients:

    1/2 oz. Sauza Blanco tequila

    1/2 oz. fresh squeezed lime juice

    Build in a shaker from the juice up, add ice, and shake. Strain over fresh ice in double rocks glass with a salted rim (salt optional). Garnish with an orange wheel.

    Mango Basil Margarita

    And finally, if you want to take cocktail-making to the next level, I suggest attempting this recipe from celebrity caterer Andrea Correale of Elegant Affairs.

    Mango Puree Ingredients:

    1 1/2 cups chopped fresh mango

    Mango Basil Margarita Ingredients:

    1 1/2 oz. (3 tablespoons) mango puree

    1 oz. (2 tablespoons) blanco tequila

    1/4 oz. clear orange-flavored liqueur

    2 fresh basil leaves, torn

    To make mango puree: Place the mango, sugar, and water in blender and cover. Blend on high speed until smooth. Transfer to storage container cover and refrigerate up to 3 days.

    To make margarita: Add 1 1/2 oz. of mango puree, the tequila, orange-flavored liqueur, lime juice, and torn basil leaves to cocktail shaker. Fill shaker with ice cover and shake vigorously. Strain into cocktail glass filled with fresh ice top with club soda. Garnish with mango puree and basil leaves.

    Which margarita would you want to drink the most? Come back tomorrow and let me know what you ended up making!



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