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Issue link: https://read.dmtmag.com/i/57862
DRINKS Tequila Treats These delicious tequila cocktails will warm you up in nippy weather. TAMARINDO MARGARITA Th is drink was created by Gustavo del Toro of the La Fuente Restaurant in Tucson, Arizona. 2 oz. Tequila Avión 1 oz. Grand Marnier ½ oz. lime juice ½ oz. orange juice 1 cup of ice 1 lime wheel, for garnish 1 tamarindo peel, for garnish ½ tsp. tamarindo purée (see recipe below) 1 tsp. sugar 1 dash chili powder, for rim Combine tequila, Grand Marnier, lime juice, orange juice, tamarindo purée and sugar in a blender canister with a cup of ice. Blend thoroughly and serve in a Margarita glass rimmed with coarse salt and chili powder. Garnish with a lime wheel and tamarindo peel on a spear. ANEJO SMASH Th is drink was created by the heavy- hitting mixologist trio of Steve Olson, Andy Seymour and Leo DeGroff for the restaurant Viktor & Spoils in New York City. 1 ½ ounces Añejo Tequila ½ oz. Grand Marnier ½ oz. simple syrup 6 to 8 mint leaves ½ lemon (quartered in four chunks) 1 mint sprig, for garnish Muddle the mint leaves with a half of lemon quartered and add the tequila. Shake contents with ice and strain over crushed ice into a rocks glass. Garnish with a spanked mint sprig right in the middle of the cocktail. For Tamarindo Purée: To make enough purée to prepare four Margaritas, begin with 1½ pounds of fresh tamarindos. Boil the fruit for approximately 45 minutes or until they are tender. Allow the fruit to cool and strain to remove the seeds. Add ½ tsp. of salt and sugar and then blend the fruit pulp until it becomes a purée. PUESTA DEL SOLE Th is creation comes to us from Vicki Honerkamp, the head bartender at Jakes Fine Dining in Deadwood, South Dakota. 2 oz. Patrón Reposado Tequila 1 oz. Finest Call Sweet & Sour Mix 8 small ice cubes 1 tsp. Dekyper Sloe Gin lime juice and Himalayan Salt, for rim lemon slice, for garnish Rim a cocktail glass with lime juice, then dip it into Himalayan Salt and set it aside. Put the tequila, sweet and sour and ice cubes in a blender and blend on high for 20 to 25 seconds. Pour the drink into the rimmed glass, drizzle the sloe gin on top and garnish with a lemon slice. 14 | MARCH 2012 OAXACAN DREAM Th is drink is like a mini Mexican vacation, created by Steve Olson, Andy Seymour and Leo DeGroff for New York City's Viktor & Spoils restaurant. 1 ½ oz. Del Maguey Single Village Mezcal Vida 1 oz. fresh pineapple juice ¾ oz. cranberry juice ½ oz. lime juice ½ oz. agave nectar 1 wedge of grilled pineapple, for garnish Shake all the ingredients with ice and strain into a highball glass. Garnish the drink with a wedge of grilled pineapple. SENORITA BLANCA Th is drink was created by Russell David of Rickhouse in San Francisco. 2 ½ cups whole milk ¾ cup Ghirardelli White Chocolate Chips 1 chipotle pepper 1 dash grated orange zest, for garnish 1 cinnamon stick (grated) 1 pinch salt ½ cup El Tesoro Añejo Tequila Combine milk, chocolate, pepper, orange zest, cinnamon stick and salt in a pot and warm them over a low heat stirring occasionally. Heat until all chocolate has dissolved and is at slightly higher than desired temperature. Do not bring the mixture to a boil. Remove from heat and add El Tesoro. Discard the cinnamon stick, orange zest and chipotle pepper. Serve the drink in a mug with an orange zest garnish and topped with fresh grated cinnamon. Call for Recipes! Cheers is looking for more innovative and original recipes including tequila. 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. www.cheersonline.com OLEG MARCH