1.5 oz Tequila 3 Generaciones (Plata)
1 oz Cointreau
1 oz La Pinta (pomegranate-infused tequila)
1 oz lemon juice
Splash grenadine syrup
Shake ingredients together with fresh ice cubes, serve immediately. NOTE: La Pinta substitute: PAMA Liqueur instead.
Makes 1 margarita
A delightfully spicy yet refreshing treat to beat the Los Cabos summer heat. Ingredients for the Jalapeño Margarita
1 ½ oz Tequila Reposado
½ oz Orange Liqeur
½ oz Agave Nectar
1 T Lime juice
½ jalapeño pepper
Preparations for a Jalapeño Margarita: In a shaker put the lime juice (important-remove the seeds) and jalapeño pepper and crush. Then add the agave nectar, tequila and orange liqueur and fill with ice and stir for 10 seconds. Strain into a 10 oz frosted glass with ice, salt rim. Garnish with ½ a jalapeno pepper.
1.5 oz white rum
1 oz grenadine
8 spearmint leaves
½ lemon (cut in 3 parts)
3 oz watermelon (in chunks)
Place ingredients in glass except rum. Muddle or crush ingredients together at bottom of glass with fork or spoon. Add rum and enough ice cubes to fill the glass. Shake. Garnish with a watermelon piece on the rim. Makes 1 mojito
Mango & Pineapple Mojito
1.5 oz Bacardi Rum
1 oz Pineapple juice
Slice of fresh mango
Splash of lime juice
Splash of simple syrup
Fresh Spearmint leaves
Place ingredients in glass except club soda. Crush together at the bottom with fork or spoon. Add ice and Club Soda to fill glass. Garnish with a lime wedge. Enjoy.
Traditional, but always a favorite! PJ's TIP: Learn how to make the famous Hilton Los Cabos "Welcome" margarita at home.
1.5 oz Tequila 3 Generaciones (Plata)
1 oz Cointreau
1 oz lemon juice (fresh squeezed)
splash grenadine syrup
Shake ingredients together with fresh ice cubes, serve immediately. For a more refreshing twist, add a splash of grapefruit or lime flavored soda. Makes 1 margarita
Bring the best out of 100% agave blanco tequila with this traditional non-alcoholic accompaniment. Rather than mixing the tequila into the cocktail, Sangrita is a paired beverage alternating sips of good tequila and bright Sangrita. A well-made Sangrita highlights the crisp acidity of the tequila while cleansing the palate between each sip. Ingredients for sangrita
18 oz Tomato juice
12 oz Orange juice
2 oz Grenadine
1 oz Lemon juice
15 drops Maggi sauce
15 drops Worcestershire sauce
15 drops Tabasco sauce
Pepper to taste
Salt to taste
Mix all ingredients and then chill the sangrita. To serve, pour tequila and sangrita into separate glasses. The two should be alternately sipped, not chased. Makes 34 ounces of sangrita
Sexy Coffee, Mexican Coffee
1oz. Tequila Blanco
0.5 oz. Kahlua
6 oz. Black coffee
1 whipped cream
Take a large glass, dip the edge of the glass in water then in sugar. Put glass above flame to caramelize the sugar rim. Flambe the tequila & Kahlua and serve in glass with sugar rim. Add black coffee and whipped cream, and top with cinnamon. Enjoy! (oh yea, add a choice of several liquors and beverages of your choice!
Chocolate Travel, Chocolate Celebrations, Chocolate Destination Weddings
Checkout Chocolat Lily, created by Anne Simmons. The fabulous truffles from chocolate Lily are fresh, seasonal, gorgeous and made with organic chocolate. They collect raspberries, blueberries, fresh herbs and honey from their garden. Local Portland, Oregon farms supply organic cream and butter, fresh fruit and nuts. Sumptuous creations you've gotta check out!
Another, Erin Andrews, runs Indi Chocolate in Seattle, Washington. Indi makes small batch fresh chocolate, and some lovely chocolate bodycare products. Their specialty is high cocoa percentage dark chocolates and they will customizey our chocolates to meet your special needs!
For the love of chocolate!
Chocolate takes us many places, some of our favorites destinations and specialties include Chocolate concoctions!
. Belize . Mexico . Costa Rica . Cruises . All-Inclusive Resorts
A Chocolate Wedding: from $1,000
* wedding license fee
* registration fee
* minister or marriage celebrant
* choice of ceremony location: rainforest or river gazebo
* bridal bouquet of flowers
* groom's boutonniere
* bottle of champagne toast
* romantic 3-course Candlelight dinner for 2 w/festive table & chocolate fountain dessert
* professional photographer, 2 rolls 36 exp undeveloped film or 72 digital images high resolution CDrom
* Cotton Tree Chocolate gift basket incl: truffles, cacao wine, cookies & other surprises
* Celebrating something: go to Destination Weddings
Add a Twist of A la Carte Chocolate Stimulation to your Celebration!
Dinner, Massage, Cosmetics and hair, Reception banquet, CottonTree Chocolate organic, Fair Trade bars as wedding favors, Live Music, 2–4 piece band, Cash bar Open bar w/signature chocolate drink of your choice, Decadent chocolate wedding cake (min 10, Chocolate fountain w/fresh tropical fruit (min 10)
Signature Chocolate Reception, Rehearsal, Guest Stimulation
* Chocolate making workshops for guests on-site
* Chocolate Jungle Adventure Tour to a cacao farm
* Sunset boat cruise on the Moho River, tropical cocktails or wine & chocolate pairing
Chocolate is for everyone, call for a Chocolate Vow Renewal, Chocolate Honeymoon, more! Chocolate travel with PJ! (503) 630-5570 firstname.lastname@example.org
Experimenting with Szechuan buttons:
THE VERBENA COCKTAIL
1 1⁄2 oz Herradura blanco tequila
3 oz Yuzu-calamansi sour mix*
1 oz Ginger syrup**
6 leaves Lemon verbena
Garnish: Szechuan button
Glass: Double rocks
HOW TO MAKE THE VERBENA COCKTAIL. Combine the lemon verbena leaves and ginger syrup in a cocktail shaker and muddle. Add remaining ingredients, ice and shake til well-chilled. Strain into double rocks glass filled with fresh ice.
Garnish with a Szechuan button.
*Yuzu-calamansi sour mix: Combine 1 cup water and 1 cup sugar in a saucepan. Heat slowly, stirring until sugar dissolves. Remove from heat and let cool. Combine with 1 cup freshly squeezed yuzu juice and 1 cup freshly squeezed calamansi juice.
**Ginger syrup: Combine 1 cup water, 1 cup sugar, 1/4 pound ginger, peeled and thinly sliced, in a saucepan. Heat slowly, stirring til sugar dissolves. Simmer 30 minutes. Remove from heat, let cool, strain out solids.
Smoothies For Hot Summer Days!
3/4 cup DOLE® Pineapple Juice or Pine-Orange Banana Juice
1 carton (6 oz) strawberry yogurt
1 ripe DOLE® Bananas, sliced
Optional: a shot (or double shot) of your favorite spirit
Combine pineapple juice, yogurt, banana in blender or food processor. Cover, blend until thick and smooth. Serve immediately!
Marionberry Gin & Tonic
12 farm fresh Marionberries (save 3 for garnish)
½ oz. fresh squeezed lime juice
1 oz. simple syrup or LESS for diabetic, love your berry flavor
1½ oz. gin
2-3 oz. tonic water
Muddle 9 Marionberries with lime juice at the bottom of a cocktail shaker. Shake 10 seconds. Fill a collins glass with ice. Double strain into serving glass using a strainer (you don’t want seeds.) Add tonic water, stir gently. Garnish with a few Marionberries and sprig of fresh mint (try pineapple, orange or chocolate mint leaves!)* grow your own indoor plant!) From PJ and an awesome Oregon sunset!
* grow your own mint-mix planter inside, all season mint for beverages of your choice