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RECIPE: Watermelon Margarita
Happy Pride! This year we celebrate 50 years since our forefathers took a stand at Stonewall. I am a proud gay man, a proud Mexican-American and thankful that we have come this far. Let’s celebrate, realize how far we have come, and look at what else we need to fight for! This cocktail tastes like summer - ¡ vamos fiestar !
Happy Pride! This year we celebrate 50 years since our forefathers took a stand at Stonewall. I am a proud gay man, a proud Mexican-American and thankful that we have come this far. Let’s celebrate, realize how far we have come, and look at what else we need to fight for! This cocktail tastes like summer - ¡ vamos fiestar !
Ingredients:
2 ounces mezcal or tequila
1.5 ounces lime juice
2 ounces blended watermelon
1 teaspoon agave nectar
Salt for the rim
Method:
In a shaker pour the mezcal or tequila, lime juice over ice.
In a blender, puree watermelon, strain and reserve.
Pour the watermelon puree and agave nectar into the shaker.
Salt the glasses.
Shake the cocktail until well frothed and pour into the salted glasses.
RECIPE: Pride Pineapple Mule Cocktail
Happy Pride! It's a good year to be gay and orgulloso! This cocktail is my interpretation of a refreshing Pride after a long day in the sun. With the Morris Kitchen Ginger syrup and the Los Amantes (the lovers in Spanish) this cocktail follows the tradition of the mezcal mule, but with pineapple to make you sweeter. The comal roasted pineapple and spicy ginger dance on the palette, invoking the subtle smoke in the mezcal.
Happy Pride! It's a good year to be gay and orgulloso! This cocktail is my interpretation of a refreshing Pride after a long day in the sun. With the Morris Kitchen Ginger syrup and the Los Amantes (the lovers in Spanish) this cocktail follows the tradition of the mezcal mule, but with pineapple to make you sweeter. The comal roasted pineapple and spicy ginger dance on the palette, invoking the subtle smoke in the mezcal.
Comal Roasted Pineapple
Makes one cocktail
Ingredients:
Pineapple, sliced in 1 inch thick rings, rind on
2 teaspoons Morris Kitchen Ginger Syrup
1 ounce lime juice
2 ounces Los Amantes Mezcal Joven
splash of seltzer water
candied ginger and pineapple leaf as garnish
Method:
On a comal over medium high heat, roast the pineapple slices until black and charred. Cut away the rind and core, and blend with 2 ounces of water for 3 minutes, alternating between high and low speeds. Filter the juice through a fine mesh stainer to remove the pulp.
Add crushed ice to a shaker and add ginger syrup, 4 ounces of roasted pineapple juice, lime juice, mezcal. Shake thoroughly.
Pour into a glass and top with a splash of seltzer. Garnish with candied ginger and pineapple leaf.