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Monthly Archives: May 2014

Cocktail Recipe: Chili Oil Paloma

05 Monday May 2014

Posted by totalwineandmore in & More, Spirits, Tequila

≈ 1 Comment

Tags

Cinco de Mayo, Cocktails, Tequila

Chili oil palomaToday is part two of Seattle-based mixologist and blogger Natalie Migliarini’s favorite tequila cocktail recipes. We shared her first beautiful (and tasty) recipe for a Paloma Chili Flake Jelly Shot with you yesterday. In case you missed it, you can check it out here.

Today, we’d like to share another eye-popping cocktail from her with you. This recipe takes the traditional Paloma’s citrusy zing of grapefruit and enhances it with the sweet heat of chili oil. We think it’s the perfect drink recipe for Cinco de Mayo!

Chili Oil Paloma

Ingredients:

1.5 (oz.) Don Sergio reposado tequila

1/2 cup of grapefruit juice

1 tablespoon agave nectar

1 red Fresno chili sliced

1/4 teaspoon of chili oil

1 cup of ice

Garnish: Chili stem and grapefruit slices

Instructions:

In a cocktail shaker add Don Sergio tequila, grapefruit juice, agave nectar, sliced Fresno chili and ice

Shake for 20 seconds and then pour mixture into serving glass

Top with chili oil

Garnish with chili stem and grapefruit slices

Yields: 1 serving

Natalie head shotNatalie Migliarini is a mixologist, cocktail stylist, photographer, and recipe developer based out of Seattle, Washington. Her passion is discovering new and creative ways to use booze through fabulous cocktails featuring seasonal ingredients. Check out her other delicious creations on her blog Beautiful Booze.

 

Cocktail Recipe: Paloma Chili Flake Jelly Shots

04 Sunday May 2014

Posted by totalwineandmore in & More, Spirits, Tequila

≈ 1 Comment

Tags

Cinco de Mayo, Cocktails, jelly shots, Tequila

Seattle-based mixologist and blogger Natalie Migliarini’s beautiful cocktail photographs caught our eye, so we asked her if she’d share one of her favorite tequila cocktail recipes with us and she kindly obliged!

Here’s her clever jelly shot recipe which combines the citrusy zing of grapefruit and lime with the spicy warmth of red pepper flakes.

tequila-jellyHere’s how to make it!

Ingredients

3/4 cup of Don Sergio reposado tequila

1/4 cup of grapefruit juice

1 cup sparkling grapefruit soda

1/4 teaspoon of red pepper flakes

2 tablespoons of lime juice

2 envelopes of Knox gelatin

Garnish: Grapefruit slices and/or sprinkled with sugar and salt mixture (1 tablespoon salt and 1 tablespoon sugar mixed)

Materials: Natalie used a 1 pound loaf pan then cut into squares but you could also use round molds

don-sergio-jellyInstructions:

In a saucepan add grapefruit juice, sparkling grapefruit soda, red pepper flakes, and lime.

Turn heat on low and sprinkle 2 envelopes of gelatin into saucepan with other liquid, then stir mixture until the gelatin is dissolved.

Remove from heat and stir in tequila.

Pour mixture into loaf pan or molds, and place in refrigerator to chill and set (For best results, chill overnight).

After shots are chilled and ready to serve cut into desired shapes (Natalie used squares/rectangles).

Garnish with grapefruit slices and/or salt and sugar mixture sprinkled over shots.

Yields
14-18 jelly shots (depending on mold used)

Natalie head shotNatalie Migliarini is a mixologist, cocktail stylist, photographer, and recipe developer based out of Seattle, Washington. Her passion is discovering new and creative ways to use booze through fabulous cocktails featuring seasonal ingredients. Check out her other delicious creations on her blog Beautiful Booze.

 

Sunday Cocktails: Mexican Mimosa

03 Saturday May 2014

Posted by totalwineandmore in & More, Tequila

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Tags

Cinco de Mayo, Cocktails, Tequila

mexicanmimosa

To get an early start on Cinco de Mayo, we recommend this bubbly and delicious cocktail from Victor Ponce, the head bartender of Zapata Tacos & Tequila Bar (Norcross, Georgia) and a certified Tequiler by Academia Mexicana del Tequila, A.C.

Ingredients: 

1 oz Jarritos Grapefruit soda (or Q Grapefruit)

0.25 oz (scant) of Grenadine

2 oz Rudo Reposado Reposado

1 Oz Arrogante Damiana liqueur

1 dash of coffee liqueur

1.5 oz Dole’s pineapple Juice

0.25 oz simple syrup or several drops of Agave nectar

Glassware: Champagne flute

Preparation:

Gently pour 1 oz of Jarritos Grapefruit soda* in the champagne flute. Add .25 oz of grenadine (or slightly less). Combine in a shaker 2 oz of Rudo Reposado tequila, 1 oz Arrogante Damiana liqueur, a splash of coffee liqueur, 1.5 oz of pineapple juice and .25 oz of simple syrup (can be replaced by several drops of agave nectar). Shake with ice and strain into the flute.

Mexican Mimosa with MaskVictor’s comments:
Jarritos adds bubbles, grenadine gives the cocktail a pretty pink color. Rudo Reposado was selected because its taste and flavor are very dominant and will not be masked by other ingredients. The resulting cocktail is insanely delicious. Perfect for Sunday brunch and any time when you feel like indulging yourself. Despite of almost 3 oz of potent liquor, the cocktail is smooth and you just want to keep sipping. The rich flavor profile is really outstanding.

*Other grapefruit sodas could be used instead of Jarritos (Q Grapefruit is our suggestion), but Jarritos is the best and can be found in any Latino grocery or farmers markets with Hispanic sections.

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