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!
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
The Navy Grog Cocktail
The Big Daddy of high-octane Tiki drinks, this cocktail dates back to the early days of legendary bartender Donn Beach. The original recipe, packed with 3 types of rum, calls for an ice cone garnish, (requires a bit of planning & freezer space.) Streamline with a simple mint sprig and lime wheel.
1 oz Gold demerara rum, such as El Dorado
1 oz Dark Jamaican rum, such as Appleton Estate
1 oz White Cuban or Puerto Rican rum, such Bacardí Superior
3⁄4 oz fresh lime juice
3⁄4 oz fresh grapefruit juice
3⁄4 oz soda water
1 oz honey syrup (equal parts honey / water)
Add all ingredients into a shaker with crushed ice, shake until well-chilled (about 30 seconds). Strain into a chilled rocks glass with fresh crushed ice. Garnish with a mint sprig.