Category Archives: Cocktail Recipes

Cinco de Mayo Events and Recipes

Horny ‘Rita (recipe courtesy of TGI Fridays)

  • 3 parts Hornitos Reposado Tequila
  • 1 part Margarita Mix
  • Shaken and strained over ice
  • Garnish with a salted rim and fresh lime


Conquistador – created by Milagro Brand Ambassador Jaime Salas
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

  • 1 ½ parts Milagro Reposado
  • ½ part Ancho Reyes
  • ½ part Crème de Cacao
  • ½ part Manzanilla Sherry
  • 1 dash Angostura Orange Bitters

 

Sombrero (recipe courtesy of TGI Fridays)

  • 1 part Kahlua
  • 1 part Half & Half
  • Build over ice

Chupacabra from Dirty Habit restaurant in San Francisco (recipe courtesy of Kimpton Hotels & Restaurants)
Shake and strain into an old-fashioned glass rimmed with sal de gusano

  • 1 ounce Partida tequila
  • 1 ounce Del Maguey Vida Mezcal
  • 1 ounce Lime Juice
  • .75 ounces Grapefruit Cordial or Pomelo Cordial
  • .5 ounces aperol

 

Ancho Old Fashioned – created by Milagro Brand Ambassador Jaime Salas
Combine all ingredients in a mixing beaker. Add regular ice and stir for 30 seconds. Strain into a double old fashioned glass over large hand cut ice block. Using a vegetable peeler, remove long orange and lemon peels. Express each over the top of the cocktail and rub them together around the rim of the glass. Roll peels together into a rosette and place atop the cocktail.

  • 1 part Milagro Silver Tequila
  • 1 part Ancho Reyes
  • ¼ part Rich Simple Syrup
  • 3 dashes Angostura Bitters
  • 2 Angostura Orange Bitters
  • 1 hand cut ice cube


Jalapeño Mang-O-Rita (recipe courtesy of Bud Light)
Muddle 5 thin slices of jalapeño with a dash of simple syrup and agave nectar. Add ice and pour Mang-O-Rita. Stir and serve with a salt rim.

  • Bud Light Lime Mang-O-Rita
  • Jalapeños
  • Simple syrup
  • Agave nectar
  • Chili salt/pepper rim
  • Jalapeño

Crabbie’s

Don’t you hate it when you’re drinking a Moscow Mule and think, “Oh, gee, this is delicious, but I wish this was a bit stronger.”  (Yeah, me, too.)  Here to answer the call: Crabbie’s Alcoholic Ginger Beer, the UK’s best-selling ginger beer … that just happens to be alcoholic.

Good enough to drink by itself (over ice), Crabbie’s is made with four secret fruits and spices, combined with ginger and then steeped for eight weeks. At 4.8% ABV, it’s in the same ABV bracket as the Buds and Millers.  It is fermented, which really comes through in the taste, which (thank God) isn’t too spicy.

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Check out some of the drink options to use with Crabbie’s below (other than Moscow Mules … if you must, you must).

GINGER MIST
– 1oz gin
– two small slices of lime
– 4 small sprigs of cilantro
– crushed ice
– Crabbie’s

Muddle three sprigs of cilantro and one slice of lime in a shaker.  Add gin and ice and shake.  Strain into a martini glass and top with Crabbie’s.  Garnish with cilantro sprig and slice of lime.


CRABBIE’S CUP #1
– 2 slices of cucumber
– berries
– 1/2oz sweet vermouth
– 1/2oz triple sec
– 1oz gin or vodka (drinker’s preference)
– Crabbie’s

Muddle cucumber and berries in pint glass.  Add ice and other ingredients and top with Crabbie’s.  Garnish with mint.


HORSE’S NECK
– 1.5oz brandy
– 5oz Crabbie’s
– thin twist of lemon peel

Mix all ingredients together in tumblr glass over ice.  Stir.

Crabbie’s is now also available in strawberry, orange, and diet.  (I didn’t try those … but they sound good!)

***Please note, Crabbie’s sent me a bottle to try, but I’d already ordered one of my own at Trinity Hall … and loved it both times!***

Classic Margarita

1.5 oz tequila
1 oz orange liqueur
.75 oz fresh lime juice
.25 oz simple syrup (1:1)

Combine ingredients in a shaker with ice and shake until well chilled. Strain into a rocks glass over fresh ice.

garnish: lime wheel

glass: rocks

 

Combine ingredients in a shaker with ice and shake until well chilled. Strain into a rocks glass over fresh ice.

Piña Margarita

.75 oz rum
.75 oz tequila
.5 oz lime juice
1 oz pineapple juice

garnish: Tajín-dusted pineapple

glass: rocks

 

Combine mezcal and lime and pineapple juices in a shaker with ice and shake to mix and chill. Pour into glass over fresh ice and garnish with a Tajín-dusted pineapple wedge.

 

recipe by Betty Cocktail

SETENTA Y CINCO

A fresh take on a French 75 … this tequila version is bright and approachable.

 

1 oz tequila
.5 oz orange liqueur
.5 oz lemon juice
sparkling wine

Combine tequila, orange liqueur, and lemon juice in a shaker with ice and shake to mix and chill thoroughly. Pour into flute, then top with sparkling wine. Garnish with a lemon twist.

garnish: lemon twist

glass: flute

 recipe by Betty Cocktail

Raspberry Paloma

1.5 oz mezcal
handful of raspberries
Squirt

Muddle 2-3 raspberries in the bottom of a glass. Add tequila, then fill glass with ice. Top with Squirt. Stir gently, then garnish with a grapefruit wedge and raspberry.

garnish: grapefruit wedge + raspberry

glass: collins

 

 recipe by Betty Cocktail

Coco Cordon, Ma’am

G.H.Mumm Grand Cordon Rosé Champagne
1.25 oz Absolut Elyx vodka
.75 oz simple syrup
.25 oz lemon juice
2 bar spoons coconut cream
Handful of raspberries
Whole nutmeg

Muddle 5 or so raspberries in the bottom of a shaker tin. Add vodka, simple, and coconut cream, then shake with ice. Strain over fresh ice into a rocks glass, then top with G.H.Mumm Grand Cordon Rosé Champagne over the back of a spoon. Garnish with grated nutmeg and raspberries (if desired).