New recipes

Casa Noble Blood Orange Margarita

Casa Noble Blood Orange Margarita


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 1 Ounce blood orange purée
  • 1 ½ Ounce Casa Noble Crystal tequila
  • 1 ½ Ounce sour mix
  • 2 serrano peppers
  • Salted Rim

Directions

Place one lime wedge, four sprigs of cilantro and two serrano pepper wheels in the bottom of a cocktail shaker and muddle thoroughly. Add the tequila, blood orange purée, and sour mix.

Shake ingredients with ice and strain over fresh ice in a salted-rim glass.


12 Cinco de Mayo Cocktails That Are Way Better Than Your Average Margarita

Cinco de Mayo is just over a month away, which means it's time to start planning how you're going to celebrate&mdashand yes, it's okay to join in the tequila-drinking festivities, so long as you understand the history behind the holiday.

Just a friendly reminder that May 5 does fall on a Saturday this year, so prepare your drink menu in advance. Rather than shake up a traditional margarita, opt for one of these exotic-tasting cocktails inspired by Mexican culture.

Ingredients:

Fill a shaker with ice, then add in the Amaretto, Peach Schnapps, tequila, and pineapple juice and shake. Pour the mixture over ice, then slowly add grenadine down the sides of the glass. Top with cherries and lime.

Ingredients:

4 oz. Pink grapefruit juice

Splash of cranberry juice

Fill a shaker with ice, then add tequila, grapefruit juice, and simple syrup. Shake and strain into a glass filled with ice, then pour a splash of cranberry juice over the top. Garnish each cocktail with fresh mint.

Ingredients:

1 cup Fresh (or frozen, thawed) pineapple chunks

1 oz. Fresh-squeezed lime juice

1 oz. Fresh-squeezed orange juice

1 ½ oz. Orange liqueur (Cointreau)

1 tbsp Coarse/sparkling sugar

Lime wedges and pineapple chunks for garnish

Start by using a blender to turn pineapple chunks into a smooth purée. Next pour the purée, lime juice, orange juice, sugar, tequila, and orange liqueur into a shaker. Add ice and shake for one minute, until well chilled. Squeeze fresh lime juice on a plate, and a combination of salt and sugar on another. Dip the rim of each glass into the lime juice, then the salt/sugar mix. Fill each glass with fresh ice, and pour the concoction over it. Garnish with lime wedges and pineapple chunks.

Ingredients:

6 Sprigs of mint and more for garnish

1 oz. Blood orange juice, freshly squeezed

1 tbsp Lime juice, freshly squeezed

Pour blood orange juice, lime juice, and simple syrup into a glass. Add springs of mint and muddle into the mixture. Then add the rum and fill the rest of the glass with seltzer water.

Ingredients:

¼ oz. Clear, orange-flavored liqueur (Triple Sec)

2 Fresh basil leaves, torn

Add the suggested amount of mango purée (see below for directions on how to make your own), tequila, orange-flavored liqueur, lime juice, and torn basil leaves to cocktail shaker. Fill shaker with ice, then cover and shake vigorously. Strain into cocktail glass filled with fresh ice and top with club soda. Garnish each cocktail with mango puree and basil leaves.

Place 1 ½ cups chopped fresh mango, 1/3 cup sugar, and 1/3 cup water in blender. Cover and blend on high speed until smooth. Transfer to storage container, cover, and refrigerate up to three days. (Makes about 1 ½ cups.)


Drink Recipes: February 22 Is National Margarita Day!

You’ve got tequila. You’ve got limes. You’re practically already there. But you can also get to Margaritaville — that destination we all need right now more than ever — by taking a slightly different route.

Here are some new twists on the much-loved cocktail, made with Casa Dragones , a small-batch, award-winning tequila producer based in San Miguel de Allende and New York City. It’s an Oprah and Martha Stewart favorite, for the smooth-sipping taste we’re guessing, but maybe also because founder Bertha Gonzalez Nieves was the first woman to be certified as “Maestra Tequilera” by the Academia Mexicana de Catadores de Tequila.

Blood Orange Bliss

Courtesy bartender Trevor Robson, Park House in Dallas

Ingredients

2 ounces Casa Dragones Blanco
½ ounce lime juice
½ ounce blood orange purée
½ ounce agave
2 drops vanilla extract
Champagne
Lime or blood orange wheel for garnish

Instructions

Combine the Casa Dragones, lime, blood orange purée, agave, and vanilla in a shaker. Shake with ice. Strain into a rocks glass. Add fresh ice. Top with champagne and garnish with a lime or blood orange wheel.

Smash Daisy

Courtesy bartender James Smith, Las Palmas in Dallas

Ingredients

Red bell pepper slices
Mint leaves
1½ ounces Casa Dragones Blanco
¾ ounce fresh lime juice
½ ounce simple syrup
½ ounce Cointreau

Instructions

Combine muddling ingredients (red bell pepper and mint), lime juice, and simple syrup in a shaker. Muddle. Add Cointreau and Casa Dragones after muddling. Top with ice and shake vigorously for 10 seconds. Strain over fresh ice into a rocks glass. Garnish with a generous mint sprig and bell pepper and enjoy!

Dragones For My Homies

Courtesy bartender Amy Hampton, Mexican Sugar in Las Colinas

Ingredients

2 ounces Casa Dragones Blanco
1 ounce fresh lime juice
¾ ounce agave
¼ ounce Cointreau
Lime wheel for garnish

Instructions

Combine all ingredients, shake, and strain over ice. Rim glass with salt and garnish with a lime wheel.

Como Fresas

Courtesy bartender Carlos Marquez (popsicles by bartender Diana Zamora), José in Dallas

Ingredients

4 fresh strawberries
Mint leaves
1½ ounces Casa Dragones Blanco
¾ ounce agave
¾ ounce fresh lime juice
½ ounce Fraise des Bois liqueur
Mini popsicle for garnish: frozen cucumber juice, lime juice, and Casa Dragones Joven
House-made “Miguelito” for rim

Instructions

Muddle 3 strawberries with 3 mint leaves. Rim a glass with the “Miguelito.” Add remaining ingredients and shake, strain, and pour on the rocks. Garnish with mint, the remaining strawberry, and the cucumber, lime, and Casa Dragones Joven popsicle.

Cantaloupe Margarita

Courtesy bartender John Jones, Enrique Tomas in Dallas

Ingredients

1½ ounces Casa Dragones Blanco
¾ ounce fresh lime juice
½ ounce cantaloupe syrup
½ ounce brandy
Lime wedge for garnish
Mint leaves for garnish
Cantaloupe melon ball for garnish

Instructions

Combine and shake all ingredients and pour over ice. Garnish with lime, a mint spring, and a cantaloupe melon ball.

For more margarita recipes, click here. For more on Casa Dragones tequila, visit their website.


Rub the rim of a rock glass with a lime wedge, dip the rim in salt to coat, and set aside.

Fill a cocktail shaker halfway with ice cubes.

Add the jalapeño coins to a shaker and gently muddle.

Add the Blanco tequila, orange liqueur, lime juice, and agave syrup, plus ice, and shake the hell out of it until well-chilled or the shaker is frosty.

Strain into the prepared glass over fresh ice.

Garnish with a line of wedges and thinly sliced jalapeños.

Ready to plan your trip, grab my FREE Vacation Planner to help you plan your trip in the time it takes to watch your favorite TV show!

If you would like to donate to Passports and Grub click here!

Additional Articles for the Best Cocktail Recipes

I would love to hear your thoughts on the Spicy Margarita recipe so leave me a comment on Facebook, Twitter, or Instagram.

What Spicy cocktails are you drinking this summer? Leave a comment and let me know!


DINNER

ENTRADAS | SMALL PLATES

house-made chips + salsa / house salsa | 3

seasonal guacamole + chips / avocado, serrano chiles, queso fresco, radish | 13

gorditas al pastor / crispy masa cake, kurobuta pork belly, serrano-cilantro salsa, pineapple, onions, watercress, queso fresco, crema | 15

quesillo en salsa morita / artisanal oaxacan mozzarella in panko, red chorizo, chicharrones, escabeche, house-made corn tortillas / 14

empanadas de viento / inflated tortilla, shrimp, nopales, green chorizo, crema, queso fresco, roasted tomatillo salsa | 15

queso fundido con hongos / oaxacan cheese, shiitake mushroom, chorizo, tomatillo crudo, escabeche, guacamole | 16

taquitos con salsa verde / beef or papas | crema, queso fresco, roasted tomatillo, guacamole, cabbage, radish | 13

nixtamal quesadilla / achiote glazed chicken, guacamole, jicama salad, house salsa, queso fresco, crema | 17

VERDURAS | VEGETABLES

tlacoyo de aguacate / oval masa cake, black beans, avocado, moscato grapes, persian cucumber, green onion, queso fresco, lime sea salt | 15

esquites / grilled corn, cotija, chipotle crema, grilled lime | 8

yucca fries / chipotle aioli | 8

tetelas / corn masa quesadilla, roy farms huitlacoche, crema, queso fresco | 16

ENSALADA | SALAD

ensalada de jicama / jicama, avocado, orange, persian cucumber, watercress, toasted pepitas, mint, basil, lime vinaigrette | 13

ensalada de aguacate / baby gem lettuce, cucumbers, radish, avocado, cherry tomato, toasted pepitas, avocado dressing | 13

ensalada primavera / kale, moscato grapes, candied pistachio, avocado, red onion, goat cheese, cabernet vinaigrette | 13

ensalada de casa / mixed greens, queso fresco, lime vinaigrette | 6

TACOS | HOUSE-MADE CORN + FLOUR TORTILLAS

market veggie taco / grilled nopales, potato confit, salsa morita | 16

camarones / shrimp arbol, oaxaca cheese, cabbage, pico de gallo, jalapeno crema | 18

hongos y asada / grilled carne asada, roasted mushroom, oaxaca cheese, onion, molcajete verde | 18

puebla / grilled carne asada, smoked applewood bacon, portuguese sausage, grilled onions, cheese, morita salsa | 18

DEL MAR | SEAFOOD

pez del dia / striped bass, potato confit, green beans, chives, chile arbol quemado | 24

camarones alhambre / grilled shrimp, pork belly, linguiza, garlic white rice, guajillo sauce | 25

pozole verde / pescado, littleneck clams, shrimp, heirloom hominy, arugula, radish, onion, avocado, lime sea salt, cilantro | 17

enchiladas de camarones / shrimp, spinach, cheese, creamy poblano sauce, garlic white rice, frijoles negros, queso fresco, avocado | 22

CARNES | MEAT

estofado / braised beef cheeks, tomatillo crudo, escabeche, house-made tortillas | 22

mole coloradito / chicken, rajas, papas fritas | 24

carnitas norteñas / braised berkshire pork, pico de gallo, guacamole, chicharrones, house salsa, radish, rice, refried beans, house-made tortillas | 21

enchiladas suizas / nixtamal tortillas, jidori chicken, cheese, roasted tomatillo sauce, crema, avocado, queso fresco | 19

arrachera / 8 oz. aspen ridge skirt steak, cebolla asada, guacamole, nopales, mexican corn, escabeche | 32

SIDES | 3 each

garlic white rice | borracho beans | epazote black beans | plantains

substitutions graciously declined | split plate fee 4.50 | 20% gratuity for parties of 8 or more

we use the highest quality meats, gmo-free masa, and locally sourced seasonal produce

a service charge of 3% enables us to share the success of the restaurant with our kitchen staff


La Cava del Tequila 2021 All Day Menu and Prices

Take a closer look at the brand new shop coming to EPCOT this summer!

We noticed a new addition to The Jungle Cruise in Magic Kingdom as the ride.

Since Disney World reopened, the FastPass+ option has been unavailable. Without it, how do you.

I go to Disney World or Universal Studios almost every single day -- here are.

Let's take a look at some of the current health measures in Disney World.

Read more About us or Advertise with us. We respect your right to privacy. Please take a moment to review our privacy policy and terms of use.


30+ Cocktails For National Tequila Day 2019: Delish Margaritas, Palomas & More To Celebrate

Pineapple Fizz
1 ½ parts Hornitos® Black Barrel® Tequila
¾ part fresh pineapple juice
½ part fresh lime juice
¼ part agave syrup
1 dash Angostura® bitters
Splash of seltzer
Pineapple chunks

Combine all ingredients except seltzer in a shaker with ice and shake vigorously. Strain into a rocks glass over fresh ice and add a splash of seltzer. Garnish with a pineapple chunk skewer and a pineapple leaf.

Smokin&rsquo Greens Available At Petite Taqueria, Los Angeles
Del Maguey Vida Mezcal
Ancho Reyes
Orange
Lime
Agave
Cilantro

Mora Vita Available at Scarpetta by Scott Conant, Fontainebleau Miami Beach
¾ oz Hibiscus Syrup
¾ oz Blackberry Puree
8 pieces mint
¼ oz Fernet Branca
½ oz Crème de Mûre
¾ oz Woodford Reserve Bourbon
1½ oz Corzo Añejo Tequila

Muddle all ingredients, shake and stain into julep cum, top with crushed ice and mint, blackberry and lime wheel garnish

Mesa Mule Available At SHOREbar Santa Monica
Casamigos Reposado Tequila
Passion Fruit
Housemade Ginger Beer
Jalapeno

Shaken and served tall on the rocks.

Lavender Spritzer
2 oz. Casamigos Blanco Tequila
1.5 oz. Lavender syrup
.5 oz. Fresh lemon juice
.5 oz. Grapefruit juice
2 Dashes lavender bitters
Top off with grapefruit soda water

Add all ingredients into a shaker and shake vigorously for 8-10 seconds. Strain into a Collins glass and add fresh ice. Garnish with a lavender sprig and lemon peel.

Tequila Herradura Pomegranate Mule
2 parts Herradura Silver
1 part pomegranate juice
3 parts ginger beer
½ part fresh lime juice

Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, then strain over fresh ice. Garnish.

Love and Lust
1.5 oz Patrón Silver
2 oz Fresh watermelon juice
.15 oz Fresh lime
4 Fresh basil leaves
Fresh black pepper drops
Watermelon slice for garnish
Simple syrup to taste

Combine ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old fashioned glass. Garnish with a watermelon slice.

Blood Orange Paloma Available At Bodega Negra in NYC, Courtesy of Inigo Salazar, Beverage Director
1.5 oz Don Julio Reposado
1.5 oz Blood Orange Juice
.5 oz Lime Juice
.5 oz Agave
Club Soda
Salt & Paprika

In a tin with ice, combine all ingredients excluding the club soda and shake. Strain over fresh ice in a paprika salt rimmed glass. Top with club soda and garnish with a blood orange wheel.

The Golden Buddha Available at Hakkasan, Fontainebleau Miami Beach
Muddled Chili
2.0 oz mango juice
.50 oz lime juice
.50 oz agave syrup
2.0 oz reposado tequila

Combine all ingredients into a shaker and add ice. Shake, double strain into coupe vessel. Garnish with bird chili on rim.

Heritage Margarita
2 oz Patrón Estate Release
.75 oz Patrón Citronge Orange
.5 oz Persian lime juice
.25 oz Simple syrup
Key lime wheel for garnish

Combine ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe. Garnish with a key lime wheel.

OZONE&rsquos Coral Pink Sands Margarita From Outrigger Guam Beach Resort
1.5 oz Don Julio Blanco Tequila
0.5 oz. Cointreau
4 oz. Fresh Sweet and Sour
Fresh Lime &ldquoSqueeze&rdquo
Himalayan Pink Sea Salt Rim
Fresh Lime Wheel Garnish
Red Coral Tuile Garnish

Ingredients are mixed into a mixing glass with portions above. Shaken vigorously and poured over ice in glass with Himalayan Pink Sea Salt Rim. Garnished with a lime wheel and Red Coral Tuile.

Tiger Balm Available at Chinese Tuxedo
2 oz Volcan de mi Tierra Blanco
.75 oz Lime Juice
.75 oz Grapefruit Szechuan Oleo Saccharum
Soda
Glass: Collins
Garnish: Dehydrated lime wheel/Tajin

Add ingredients to tin, shake/strain, top with soda, garnish with a lime wheel and a pinch of Tajin.

Total Tropicalism Available at Gitano Jungle Room
2oz Volcan de mi Tierra Blanco
.5oz Ginger
.75oz Lemon
.75oz Honey
Glass: Absinthe Rinsed Rocks Glass

Shake and Strain into Rocks Glass. Top with Mezcal. Garnish with Charred Lemon Wheel and Umbrella.

El Chapo Available At The NICE GUY, Los Angeles
Casamigos mezcal
Dimmi Liquore Di Milano
Watermelon
Lime
Agave

Shaken and served on a large rock.

Casa Lychee Martini
2 oz. Casamigos Blanco Tequila
1.5 oz. Lychee Liqueur
1 oz. Fresh Lemon Juice
.5 oz. Ginger Syrup
.5 oz. Simple Syrup
4 Basil Leaves

Combine all ingredients into a tin shaker. Muddle the herbs, add ice and shake vigorously for 10&ndash12 seconds. Fine strain into a martini glass and garnish with a large basil leaf through skewer.

Paloma Spritz from The Pier House in Venice, CA
Mezcal El Silencio Espadin
Reposado Tequila
Grapefruit
Sparkling Rose
Salt

Margarita Guabanero Available at Hyatt Ziva Puerto Vallarta
2 oz Tequila &ldquoCentenario Añejo&rdquo
1/2 oz Lime juice,
1 oz Cointreau,
2 ½ oz Guanabana Pulp Concentrate,
2 Slices of Habanero
Tajin

Run a lime wedge around the rim of a glass and dip in “Tajin.” Fill the glass with ice. Fill a cocktail shaker with ice and add tequila, Cointreau, Guanabana pulp concentrate, slices of Habanero and lime juice. Shake to combine. Strain the cocktail over the prepared glass and garnish with a lime wedge. *The Habanero is just to leave a special flavor, do not leave the slices in the glass.*

Rosa Picante at Bodega South Beach
0.75 oz of Lime Juice
0.75 oz of Agave
1.75 oz of Casamigos Tequila
1 oz of Watermelon Juice
1 Muddled Jalapeño
3 Dashes of Hellfire Bitters
1 Watermelon Sliver for Garnish
1 Basil Leaf for Garnish

Served margarita style. Combine the lime juice, agave, tequila, watermelon juice, muddled jalapeño and bitters in a shaker. Shake vigorously. Pour into a salt rimmed rocks glass over ice cubes. Garnish with basil leaf and a sliver of watermelon.

Italian Margarita from Margaritaville Lake Resort, Lake of the Ozarks
1.5oz Margaritaville Calypso Coconut Tequila
.75oz Amaretto Liquor
3.5oz Margaritaville Margarita Mix
Toasted Coconut Flakes and Lime Wedge (for garnish)

Rim a glass with toasted coconut. Fill glass with ice. Combine ingredients in a shaker. Strain into ice-filled glass. Garnish with a lime wedge (optional).

The Vagabond from The Wayfarer in NYC
Mezcal
Milagro Silver Tequila
Green Chartreuse
Jalapeno-infused aperol
Fresh squeezed lime Juice
Dash of Grapefruit Bitters

Nosotros Eastside
2 oz Nosotros Tequila Blanco ⅓ oz agave syrup
¾ oz fresh lime juice
3 muddled cucumber slices
5 muddled mint leaves

Pineapple Ginger Margarita Available At The Lobby Bar at Cadillac Hotel & Beach Club in Miami, FL
1.5oz Patron Silver Tequila
0.75oz Patron Citronge Pineapple
0.5oz Roasted Pineapple Syrup
0.5oz Ginger Cinnamon Syrup
0.75oz Fresh Lemon Juice

I love you but we cantaloupe Available At Ember Miami
1.5oz tequila
1oz banana pepper and sage shrub
2oz cantaloupe juice
.5oz lime juice
.5oz simple syrup
3-4 dash house herb bitters

Shake and strain over ice and garnish with a piece of tajin spiced cantaloupe.

Sparkling Lime Margarita
1 lime
1 oz. Cointreau
3 oz. tequila
Spindrift Lime
Ice

Add ice, Cointreau, tequila, and fresh squeezed lime juice to a shaker. Shake well. Salt the rim of two low glasses and fill with ice. Pour shaker evenly between the glasses. Top with Spindrift Lime to taste

The Paloma
2 parts Altos Plata
½ part fresh lime juice
½ part agave syrup
3 parts fresh grapefruit juice
Grapefruit (for the garnish)

Mix all ingredients except grapefruit juice in a glass. Fill with ice and finish with grapefruit juice. Garnish with half slice of pink grapefruit.

Tequila Avión’s Spicy Cucumber Margarita
2 Parts Avión Silver
1 Fresh Lime Juice
1 Part Agave Nectar
Slices of Cucumber & Jalapeño

Muddle 1-2 thin slices of jalapeño pepper in the bottom of a cocktail shaker with the lime and agave nectar juices. Add the tequila and a handful of ice. Shake and strain into a glass over ice. Garnish with thinly sliced cucumbers and jalapeños.

The Scarlet Macaw Available at The Deck at Island Gardens in Miami, FL
2 oz Tequila (Distilled from blue agave)
¾ oz Hibiscus syrup
¾ oz Lime juice Fill with GF soda, (Q brand)
Glass: Pilsner Garnish: Pink Himalayan salted rim and lime wheel

Prepare glass with salted rim on the outer part of it before you begin mixing your ingredients. Mix your key ingredients: Spirit, sweetner and sour. Then pour over fresh ice and then top with grapefruit soda.

Margarita Al Pastor Created by Natalie Migliarini, Beautiful Booze
2 ounces Corralejo Silver
8 pieces charred pineapple
1 ounce chile syrup
½ ounce agave syrup
1 ounce lime juice

Rim your glass with salt. Combine all ingredients in a cocktail shaker with ice. Shake to chill and combine ingredients. Fine strain into a coupe glass. Garnish & Enjoy!

Noble Paloma
2 oz Casa Noble Crystal Tequila
1 oz lime juice
1 oz grapefruit juice
0.5 oz agave nectar
Sparkling water
Grapefruit wedge

Place Casa Noble, lime juice, grapefruit juice, and agave nectar into shaker with ice. Shake until chilled. Strain into glass over ice (salt or lime-and-chili powder rim optional), top with sparkling water, and swirl. Garnish with grapefruit wedge.

Piñarindo from Cantina Rooftop in New York City
2oz Silver Tequila
1oz Tamarind Puree
1oz Pineapple Puree
3/4oz Lime Juice
3/4oz Agave
3 Slices of Fresh Jalapeño
Chile de Árbol

Fill a cocktail shaker with ice. Add silver tequila, tamarind and pineapple puree, lime juice and agave. Add sliced jalapeno to cocktail ingredients and shake. Pour strained cocktail into coupe glass rimmed with Chile de arbol.

Sweet Heat Margarita
2 oz Tanteo® Jalapeño Tequila
1 oz fresh lime juice
½ oz Agave nectar
4-5 muddled raspberries

Muddle raspberries and combine other ingredients in a shaker with ice. Shake well and double strain into an ice-filled rocks glass. Garnish with raspberry skewer.

Mango Margarita From Casa Bocado
1.5 oz jalapeño infused tequila
.75 oz ancho reyes
1 oz mango purée
.75 oz lime juice

Combine ingredients in shaker with ice, shake and strain into rocks glass with tamarind salt on half of the rim and jalapeño wheel garnish.

Tommy&rsquos Margarita from BLT Prime
Milagro Silver Tequila
Agave nectar
Fresh lime juice

Passione Ardente from Casa Nonna in NYC
JAJA Tequila
Monkey Shoulder
Fresh Muddled Jalapeno
Lime Juice
Passion Fruit Puree

Corralejo Spicy Pineapple Paloma
2 ounces Corralejo Silver
½ ounce grapefruit juice
½ ounce lime juice
½ sliced Serrano pepper
¾ ounce agave syrup
Pineapple soda (to top)
Tajín (for rim)

Rim your glass with Tajín. Add all ingredients except the bitters into a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your glass over fresh ice. Top with pineapple soda. Garnish & Enjoy!

Rose&rsquos Paloma by Kevin Reid, Lead Bartender, Myron Mixon Pitmaster BBQ
1.5oz Silver Tequila
.5oz fresh squeezed Lime juice
4oz Q Grapefruit
Black Hawaiian Sea Salt
Sesame Seeds
Grapefruit
Fresh mint

Spread Sesame Seeds and Black Hawaiian Sea Salt out on the plate. Rim the edge of the glass with a fresh lime and dip in salt and seed plate mixture to coat the edge. Fill glass with crushed ice. Add 1.5 silver Tequila, lime juice, and Q Grapefruit. Garnish With Grapefruit Peel Rose and fresh mint.

Mayan Heat Available on Princess Cruises, fleetwide
2 oz. Patrón Silver Tequila
.5 oz. lime juice
.5 oz. agave syrup
.25 oz. Triple Sec
1 slice of fresh jalapeño plus one more for garnish

Gently press 1 slice of jalapeño in cocktail shaker. Add ice and remaining ingredients except for garnish. Shake and strain all ingredients over fresh ice. Garnish with a fresh slice of jalapeño.

South Of The Border Heat Available At BOA Steakhouse, Los Angeles & Santa Monica
1.5 oz DeLeón Platinum Tequila
.75 oz House made sweet & sour
1 oz Fresh Pineapple
Jalapeños

Café Agave from High Brew
1 1/2 oz Dulce Vida Reposado Tequila
1/2 oz J. Rieger & Company Caffe Amaro
1/2 oz agave syrup
1 oz High Brew Coffee Mexican Vanilla
1 egg white

Add all of the ingredients and dry shake (shake in a shaker with no ice). Add ice to shaker and repeat. Fine-strain into a chilled cocktail glass.

OZONE&rsquos Sakura Sea Samurai From Waikiki Beachcomber by Outrigger
1 ½ oz Tequila
½ oz lime juice
3 dashes Angustura Bitters
½ oz grapefruit juice
¼ oz lychee syrup
1/8 oz grenadine
¼ oz orange juice

Sprinkle of sea salt. Top off with sparkling water. Served in Chimney glass with lime wheel and orchid.

Grapefruit Collins
2 oz Volcan de mi Tierra Blanco Tequila
¾ oz Fresh Lemon Juice
¾ oz 1:1 Simple Syrup
1 oz Fresh Grapefruit Juice
Top with Soda Water

Shake tequila, lemon juice, simple syrup and grapefruit juice with ice.  Strain into a double rocks glass over a large cube of ice.  Top with soda water, and garnish with a grapefruit wedge.

Camarena Old Fashioned
2 parts Camarena Reposado
.5 parts Agave Nectar
2 Dashes of Bitters

Add ingredients into a double old fashioned rocks glass filled with ice and stir to combine. Garnish with orange peel.

The Cool
1 oz 1800 Silver
.5 oz Cucumber Juice
.5 oz Lemon juice
.25 oz Simple Syrup

Maria Verde by Jaime Salas, National Milagro Ambassador
2 Parts Milagro Reposado
1½ Parts Jicama Juice
1 Rib of Celery
1 Part Tomatillo Juice
½ Part Fresh Lime Juice
6 drops Chipotle Sauce (or to taste)
A Pinch of Black Salt

Build in high ball glass with ice. Garnish with celery, cherry tomatoes and lime wedge.

O.D.B &ldquoOld Dirty Bramble&rdquo Available At Beauty & Essex
Don Julio Reposado Tequila
Smoked Blackberries
Honey
Ginger Juice
Lemon

Dirty Pineapple Available At Gupshup
Olmeca Altos Plata Tequila
Garam Masala-Washed Pineapple
Thai Bird Chili
Sweet Hibiscus
Lime

My Kind of Paloma Available At Matador Room in The Miami Beach EDITION
1.5oz Ilegal Mezcal
.5oz Italicus
.75oz Fresh lime juice .
25oz Agave syrup
Grapefruit Soda
Pink Sea Salt

Rim glass with Pink Sea salt. Add mezcal, Italicus, and lime juice to a shaker and short shake with a few Ice cubes. Strain into Highball glass filled with Ice cubes and top with grapefruit soda. Garnish with a lime wheel and serve.

Spiced Grapefruit Margarita
1.5 oz Paquera Espadin
1 oz Fresh Grapefruit Juice
1/2 oz Fresh Lemon Juice
1/2 oz agave nectar

Pitcher Perfect Sour Orange Margarita courtesy of Kate Ramos, Hola Jalapeño
1 cup Tequila Cazadores Blanco
2 ¼ cups fresh-squeezed sour orange juice (about 4 pounds oranges)
½ cup granulated sugar
Lime slices, for garnish
Sal de gusano, for the rim (optional)

Combine orange juice, tequila, and sugar in a blender. Blend on high until sugar is dissolved. Transfer to a pitcher and chill until ready to serve. Rub a lime slice around the rim of 6 cocktail glasses. Dip each glass in Sal de Gusano, your favorite cocktail salt, or kosher salt. Fill each glass with ice and pour margaritas over. Add a lime slice and serve.

Love and Lust
1.5 oz Patrón Silver
2 oz Fresh watermelon juice
.15 oz Fresh lime
4 Fresh basil leaves
Fresh black pepper drops
Watermelon slice for garnish
Simple syrup to taste

Combine ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old fashioned glass. Garnish with a watermelon slice.

Twisted Maria
1.5oz DeLeon Platinum tequila
1oz Watermelon Juice
3 Cherry tomatoes on Vine
.5oz Lime Juice
1tsp Agave

Mull 3 cherry tomatoes in a shaker. Blend 3-4 pieces of watermelon or 1oz of watermelon juice into a shaker. Add in remaining ingredients and pinch of salt. Shake, strain and pour over ice.

Hibiscus Daisy
2 oz. Maestro Dobel Diamante Tequila
1/2 oz. Hibiscus Syrup
1 oz. Watermelon Juice
1/2 oz. Lime Juice
Smoked paprika salt for rim

Shake all ingredients over ice. Pour into a chilled rocks glass with a smoked paprika salt rim. Garnish with lime wedge.

The Rosita
1.5 oz Cenote Reposado
1 oz Campari
.5 oz dry vermouth
.5 sweet vermouth
1 dash angostura

Add all ingredients to ice-filled rocks glass. Stir till chilled.
Garnish: Lemon twist

Mexican Firing Squad
2 oz Cenote Blanco
.75 oz lime juice
.75 grenadine
2 dash angostura
Top Soda

Combine first 4 ingredients in a shaker and strain in ice-filled Collins glass. Top with soda. Garnish with Cherry and a lime.

Bandera
This is a trio of shots that represent the Mexican flag in color. It is a classic way of serving a shot of tequila and is a way to honor Mexican culture.
1 shot Cenote Blanco
1 shot lime juice
1 shot sangrita

Take them in the above order. There are plenty of sangrita recipes out there, but in a pinch you can add lime, grenadine, tomato juice, and tabasco. If you have the time opt for the real recipe because it is a game-changer. Sangrita (pronounced just like it looks) is a traditional Mexican drink served as a chaser to high-end tequilas. Little-known in the States, it does not contain alcohol, but rather it is a simple mix of juices and spices that is designed to be consumed alongside your tequila, alternating sips and cleansing and brightening the palate as you drink. It&rsquos sweet, spicy, and savory all in one little pony glass, and with tequila, the effect can be divine.

MEZCAL MAMA @ The New York EDITION (with GEM&BOLT mezcal)
1.5 OZ GEM&BOLT MEZCAL
1.5 OZ JASMINE TEA
0.75 OZ FRESH LIME JUICE
0.5 OZ AGAVE SYRUP
0.25 OZ BENEDICTINE
3 OR 4 RASPBERRIES

SHAKE ALL INGREDIENTS & STRAIN OVER ICE. GARNISH W/ 3 OR 4 RASPBERRIES

Spicy Seed Margarita
1.5 oz 21 Seeds Cucumber Jalapeño Tequila
1/4 oz fresh lime juice
1/4 oz simple syrup
1 tsp fresh ginger
1.5 oz club soda

Place all ingredients into shaker with 1.5 cups of ice. Shake 30 seconds (totally underrated and makes the cocktail), pour into a glass. Garnish with a lime and/or cucumber slice and serve. Add club soda to make it a margarita spritz!

Bermuda Blue at Quill, The Jefferson, DC
Casa Noble Reposado Tequila
Blueberry Jalapeño
Citrus
King Floyd&rsquos Bitters
Pink Salt-Cayenne Rim

Gran Smoky Sunrise Available At Hilton Orlando
3 oz. fresh squeezed orange juice
1 ½ oz. Gran Patrón Smoky Tequila
½ oz. Grenadine
Garnish: Maraschino cherry, orange slice

Guillermo&rsquos Especial Available AT BALEENkitchen at Solé Miami, A Noble House Resort
Tsp fresh Cilantro
2oz fresh lime juice
2oz Don Julio Tequila
1.5oz Amaretto
1oz fresh squeezed Orange Juice

Don’t be Koi Available At The Surfjack Hotel & Swim Club
1.5 kapena tequila (li hing mui infused)
1/2 oz lime juice
1/2 oz dry curacao
1/2 oz lilikoi juice
glass: coupe
garnish: li hing mui/salt/tajin dusted rim with a lime slice

Peachy Pom Margarita Available At JW Marriott Grand Rapids
Tequila
Peach Schnapps
Pomegranate Liqueur
Sour Mix

Mexican Ginger Available At Nautilus by Arlo
Espolon Reposado Tequila
Cucumber
Red bell pepper
Cayenne pepper
Lime
Agave,
Angostura bitters
Ginger beer

Paloma Lolo at Merriman’s Honolulu, by Jim Lunchick
Rub half of the rim of a glass with lime wedge dip the rim of glass in coriander salt.
Combine grapefruit juice, lime juice, and agave syrup.
Stir in reposado tequila, add ice, shake, and top off with soda water.
Garnish with lime wheel and enjoy!

Jarrito Available At Hilton Playa Del Carmen
1 ½ oz Tequila Reposado
1 oz Orange Juice
1 oz Grapefruit Juice
1 oz Lime Juice
1 Lime wedge
5 tsp of Tajín Clásico
Garnish: Orange, Lime, Grapefruit wedges

Rub one of the lime wedges on the outer edge of a tall glass and then roll the glass lip with Tajín Seasoning. Add the remaining ingredients to a cocktail shaker and fill with ice. Shake vigorously and strain into the prepared glass. Finally garnish with orange triangles, grapefruit, and lime.

Bacon Margarita Available At Panama Jack Resorts Cancun
1 ½ oz. of tequila
½ oz. of triple sec
½ oz. of lime juice
Lime and orange wedges
Salt Bacon (bacon bites with salt & chili powder)

Spicy Smoky Margarita Available At Panama Jack Playa Del Carmen
1 ½ oz Don Julio
¼ oz Orange with habanero liquor
½ oz cucumber nectar
4 Lemon wedges
1 Rosemary branch
1 Rolled cucumber slice (for garnish)

Take the Rosemary branch, with a cooking torch burn the leaves until you see smoke and then put it inside the mason jar mug and close with the cap. Let the smoke cover all the jar. Add the lemon wedges and the cucumber nectar and macerate, then add the rest of the ingredients to a cocktail shaker, fill with ice and shake vigorously. Finally, strain into the mason jar mug full of ice, and garnish.

Shady Lady from 1833 Kitchen & Bar
1.5 oz Arrete Tequila
1 oz Coquerel Calvados
.75 oz cranberry juice
.5 oz fresh lime

Fill a shaker with ice and add all ingredients. Shake generously and then pour into a highball glass. Finish with a lime twist or wedge garnish.

Potter&rsquos Field from Bagatelle NYC, created by bartender Jeffrey Prewitt
2 oz. Reposado tequila
1/2 oz. Carpano Antica
1/4 oz. Apérol
1/4 oz. triple sec
2 dashes of mole bitters

Combine ingredients in a shaker, and stir together. Pour into any glass and garnish with an orange peel.

Jolene at OBC Kitchen, Lexington, KY
1.5 oz Camarena
.75 oz lime juice
.5 oz charred jalapeno prickly pear syrup
.25 oz orange juice
.25 oz Cointreau

Combine all ingredients in shaker shake and double strain into coupe class. Garnish with ½ lime salt rim and grilled lime wheel.

Zuma Paloma Available at Zuma New York, Zuma Miami and Zuma Boston
Green Tea salt
1 grapefruit slice
¼ cup fresh grapefruit juice
1 tablespoon yuzu juice
Splash of hibiscus syrup
¼ cup mezcal or tequila
¼ cup Campari

Pour green tea salt on a plate. Rub half of rim of a highball glass with grapefruit wedge dip rim of glass in salt. Combine grapefruit juice, yuzu, and hibiscus in glass and mix up. Stir in mezcal, add ice, and top off with campari soda. Garnish with grapefruit slice.

Paloma Mimosa From El Bolero Cocina Mexicana
1.5 oz Sauza Blue Silver Tequila
.5 oz Grapefruit Juice
2 oz Topo Chico
Splash of blood orange juice


Lucky Horseshoe

Roll the dice and get “Lucky” with this awesome and delightfully fresh margarita. Features our signature Herradura Private Reserve Double Barrel Reposado tequila, Grand Marnier, organic agave nectar, and fresh lime juice! A float of fresh squeezed orange juice tops this delightful margarita.

Specialty Margaritas on tap

Enjoy 100% Agave Silver Tequila specialty margaritas on Tap. Flavors vary from Watermelon, Hibiscus, to Mango and other tasty creations! Ask your server for “What Marg is on Tap”! Always refreshing! Frozen & on the rocks!

Smoked Agave

Where else but at La Posta can you savor the smoking innovation of Jose Cuervo Tradicional100% Agave Silver Tequila, fresh lime juice and agave nectar with a float of Del Maguey Mezcal. Smokey, earthy and oh so bold!

El Classico

Hand shaken and made with classic ingredients – 1800 Reposado Tequila, Patron Citrónge, and freshly squeezed lime juice. This is a “real” margarita – made for the person who appreciates the taste of great Tequila! Served only on the rocks!

El Classico Grande

The same great margarita as El Classico, only this one is made with premium “Grand Marnier” instead of Patron Citrónge! Served only on the rocks!

Market Fresh Organic

Organic and fresh! A refreshing blend of organic Casa Noble – La Posta Barrel Select Reposado tequila, freshly squeezed lime juice, muddled with cucumber slices, organic agave nectar and dill!

La Pinta ‘Rita

An exquisite blend of La Pinta Pomegranate Infused Tequila, St. Germain Elderflower Liqueur, agave nectar and fresh lime juice. Shaken and served up in a martini glass! Awesome flavors! Salud!

Michelada

Chill out with Dos Equis Lager over ice and spiked with a shot of lime juice. Refreshing, refreshing!

TEQUILADA

Our very own Piña Colada but with a Tequila Bang. Made with Tequila, real pineapple juice, half‘n half cream, and authentic Coco Lopez coconut cream! Delicios0!

Mesilla Mimosa

Featuring New Mexico’s own Gruet Brut Champagne, cranberry and orange juice make this melody a
real treat! Celebrate life!

Mexican Burro

Your Choice of Herradura or Casamigos Blanco 100% agave tequila awakened with a blend of Stoli Ginger Beer, fresh lime juice & muddled mint leaves make this “Burro” refreshing with an effervescent “kick”…yee hah!!

Sangria ‘Rita

A delicious marbling of our fruity sangria and a frozen La Posta ‘Rita’ make this an unbelievable refreshing winner!


In addition to eating them out of hand, blood oranges are popular in baked goods and cocktails.

Blood oranges need a temperate climate with a hot season and cooler weather to bring out their true color. Thus, they flourish in the Mediterranean region, where they likely originated, and in parts of California and Florida. This is also why blood oranges are harvested in winter. You're most likely to see them available for sale from December into April in the U.S., although depending on the weather in a given year, that season may extend for a month on either end.

Blood oranges are commonly available at farmers' markets in areas where they're grown or at specialty stores elsewhere. They are typically sold loose, and you can buy as many as you like. Because they are rarer than navel oranges, blood oranges aren't typically sold pre-bagged or in bulk.

As with all citrus, look for blood oranges that feel heavy for their size. While the ones with orange skin can be brilliantly red inside, and redder ones can have a limited amount of red color inside, if you have a choice, choose blood oranges with darker, redder skins for a flesh that's more likely to match the name.

In the right climate (USDA Zones 9-10), blood oranges can be grown at home. Some trees will thrive in larger containers, and they can be brought indoors in cooler temperatures. The plants need full sun, moist soil, and a warm climate outdoors with temperatures of 60-85 degrees Fahrenheit or a constant average indoor temperature of 65 degrees Fahrenheit.


El Recuerdo de Oaxaca Mezcal Joven

“Joven” — or “young” — refers to mezcal that hasn’t undergone an aging process, like Recuerdo de Oaxaca Joven, the must-have margarita spirit for bartender Emilio Dominguez of Casa Maya Grill in Deerfield Beach, Florida, who tells us that, “El Recuerdo de Oaxaca is Casa Maya Grill’s new favorite mezcal. The flavor is approachable, smooth and balanced — something the mezcal market is missing right now. Appropriately smoky, it’s perfect for blending into cocktails without overpowering them.”


Watch the video: How to Make the Casa Noble Margarita Mixed Drink (July 2022).


Comments:

  1. Gormley

    I consider, that you are not right. I can defend the position. Write to me in PM.

  2. Kendale

    This is very valuable information

  3. Faehn

    Such an answer has long been sought

  4. Sheffield

    In my opinion, you are wrong. Email me at PM, we will discuss.

  5. Daryll

    Is this accurate information? Is it really so? If so, that's cool)

  6. Thanatos

    It's nice to know that there are really worthwhile blogs left in this trash can of Yasha's rating. Yours is one of those. Thanks!



Write a message