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Issue link: https://read.dmtmag.com/i/28636
DRINKS Tequila Trends Tequila lends itself to a range of savory and spicy preparations, as a handful of mixologists demonstrate with these recipes. SPICY ROSE T is drink was created by Julian Uribe, assistant manager of food and beverage at 1500 in Miami’s Eden Roc Hotel. 1 ½ oz. Platinum tequila 1 ½ oz. Guava nectar ½ oz. fresh lime juice ½ oz. jalapeño syrup (see recipe below) 3 thinly sliced jalapeño wheels Fill shaker with ice, add tequila, guava nectar, fresh lime juice and the jalapeño syrup. Shake well and strain into a chilled Martini glass. Garnish with three thinly sliced jalapeños and a small pink rose, if available. THAI BASIL CUCUMBER MARGARITA T is quaff was created by mixologist Joey Gottesman at the Royal Hawaiian Hotel in Waikiki. 1½ oz. Peligroso Silver 2 oz. Agave Nectar or simple syrup 2 fresh limes, squeezed 1 cucumber 3 to 4 T ai Basil leaves 1 splash of ginger ale 1 small pinch black pepper Combine the T ai basil leaves and two slices of cumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously, and pour over the rocks. Garnish with a cucumber slice on the side with a sprig of basil. T row just a small pinch of black pepper on top. 12 | APRIL 2011 For the jalapeño syrup: Mix two parts sugar to one part water in a small pot. Slice whole, fresh Jalapeños in half and place in mixture. T e amount of jalapeños used will vary depending on how spicy you want it and how much syrup you’re making, but one pepper to each part of water is a safe starting point. Bring mixture to boil; simmer for a few minutes, stirring frequently. Let cool. CASCO BUCK San Francisco mixologist Neyah White, formerly of Nopa, created this drink recipe. 2 oz. Camarena Reposado Tequila ½ oz. cassis ½ oz. fresh lime juice 2 oz. ginger beer 1 lime wedge, for garnish Mix all the ingredients in a bucket glass of ice, stir gently and garnish with a lime wedge. PELIGROSO FRESH FRUIT MARGARITA T is drink was created by Christy Farias of Peligroso. 4 to 5 oz. Original Lime, Pineapple or Mango Juice 1½ to 2 oz. of either Peligroso www.cheersonline.com Reposado or Peligroso Silver Tequila 1 to 1½ oz. of triple sec ½ of a fresh lime, squeezed Fill the glass to the top with fresh fruit juice and shake all ingredients together in a shaker. Serve the drink in a glass. DOÑA ELENA San Francisco mixologist Neyah White, formerly of Nopa, created this drink recipe. 1 ½ oz. Camarena Silver Tequila ½ oz. orange liqueur ¼ oz. almond liqueur ¾ oz. fresh lime juice ¾ oz. egg white Almond liqueur, for garnish Combine ingredients, shake hard over ice and strain them into a chilled cocktail glass, garnish with two drops of almond liqueur. MARGARITA BLOSSOM T is spin on the Margarita comes to us courtesy of Humberto Ramirez at T e Grand Del Mar in San Diego. 1 ½ oz. Herradura Silver Tequila ½ oz. St. Germain elderfl ower liqueur ½ oz. fresh lime juice ½ oz. fresh grapefruit juice 1 dash agave nectar 3 thin slices of cucumber 1 lime wheel, for garnish Place cucumber slices in a Highball glass. Place the tequila, St. Germain, juices and nectar into a cocktail shaker fi lled with ice. Shake, pour into glass and garnish with the lime wheel. Call for Recipes! Cheers is looking for innovative and original vodka and rum recipes. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Jeremy Nedelka, 17 High St., Norwalk, CT 06851, or email jnedelka@m2media360.com.