May 2009 Edition

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In this issue

Dear Cinco de Mayo fan,

A jam-packed issue filled with new products and some great recipes.

As we get closer to summer it seems that I get more and more submissions for the newsletter. I'll make some adjustments to the articles to ensure we have room for the recipes.

I hope you enjoy this month's edition

Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab if you need one.

Cheers!

Dan Hutchinson





Jeremiah Weed Southern Style Sweet Tea

Jeremiah Weed Southern Style Sweet Tea
 Image Jeremiah Weed Southern Style Sweet Tea is 70 proof sweet tea flavored vodka brought to the public by Mr. Jeremiah Weed, the original Southern gentleman. Born of a long Southern and Kentucky distilling tradition, Jeremiah Weed Southern Style Sweet Tea utilizes only the highest quality ingredients for a taste, which they think you will find second to none. Jeremiah Weed Sweet Tea is the second product in the Jeremiah Weed line, joining Jeremiah Weed Bourbon Liqueur.

Mr. Jeremiah Weed first made the announcement on the release of Jeremiah Weed Sweet Tea from his home in Weed, Kentucky, as part of his ongoing video series on his YouTube channel, his website, as well as his Facebook fan page.

For nearly 25 years Mr. Jeremiah Weed has labored in obscurity. In the early 1980s he received some level of notoriety when his name was given to a new bourbon liqueur, borne of long tradition from the hills of eastern Kentucky and East Tennessee. These parts of the country, still inaccessible to most Americans, have a tradition of whiskey making that long predates the American Revolution. It is from that ancestry that both Jeremiah Weed, the man, and Jeremiah Weed Sweet Tea, trace their roots.

The Raven's Caw

Raven's Caw Logo Image

"So, for the last two years or so, Kate and her mother have been making this tequila infusion. I never really paid any attention to it, on account of not being a tequila fan, but they really seem to like the results, so I thought, "why not share it?" What follows is a step-by-step process on the infusion, as well as Kate's recipe for her neighborhood-famous blood orange margaritas."

Get the rest of Raven's article and Kate's recipe here...




Tales of the Cocktail 2009 banner

Visit Dan, Carine and The Raven in New Orleans for Tales of the Cocktail 2009



Dr. Bamboo - Vespa Jockey

Vespa Jockey Cocktail Image Undeniable signs of warmer days to come are turning up everywhere (assuming you live somewhere with discernible season changes). The obligatory Spring plants are determinedly knifing their way upward. Car windows are being rolled down. People are putting bandannas on dogs. But perhaps the truest signal that Winter has been fully laid to rest is that yours truly has been wearing shorts for well over a month now.

Aside from my seasonal wardrobe shift, there is one more solid indicator of warmer weather: Scooters. Virtually nonexistent from November through May in my neck of the woods, the Springtime weather brings them out from their garage-bound dormancy.

The presence of scooters where I live is a testament to perseverance, resilience, and adaptability. I applaud the folks who drive them regularly here, because my end of town isn't entirely the most conducive place for scooter-riding. It's hilly, the streets harbor many hidden hazards (our potholes can easily swallow most scooters whole) and car traffic is often unforgiving.

But the scooterists drive on. In fact, I've noticed their numbers actually increasing over the last few years. While I wouldn't go so far as to say there are lots of them, there is clearly a dedicated cadre of scooter drivers who use the little two-wheelers as their primary get-around device for local travel. Whether it's to save gas money, reduce their carbon footprint, or just for pure style, these folks obviously embrace the cult of the scooter wholeheartedly.

I can claim to have only ridden one once, many years ago...and it was hell of a lot of fun. I wholeheartedly recommend you give it a shot if you're ever presented with the opportunity. A scooter is not as daunting as motorcycle, with its fewer controls and smaller size resulting in a vehicle that's much more intuitive to drive and easier for a beginner. Plus, (and perhaps more importantly) scooters are inextricably linked to cocktail culture.

I'm not talking about the British with their ale- and amphetamine-gobbling Mods of yesteryear. It's the Italians who got this whole thing down to a science. Italy has a well-developed cocktail culture, and it's no coincidence they're who most of us think of when we hear the word "scooter". (True, many Asian countries utilize large numbers of scooters as everyday transportation, but there's a utilitarian aspect there that just seems to leech the style out of it).

Anyone who has seen an Italian film (or one set in Italy), during the 50's or 60's knows what I mean. We're talking a crisp white linen shirt, sunglasses, a rakishly dangling cigarette, and a shiny scooter. And where were these folks going on their scooters? They were zipping from café to café, enjoying a daily dose of caffeine to be sure, but there was plenty of cocktailing going on too. In those films, the days were always long, warm, and held the potential for romance...delivered stylishly on a scooter and holding the perfect drink.

Vespa Jockey

  • 1.5 oz. London dry gin
  • 1.5 oz. Tuaca
  • .25 tsp. Campari
Build over ice in rocks glass and stir. Garnish with a lemon twist.

~ A Dr. Bamboo original creation


Who is Dr. Bamboo? Some say he is a renegade scientist who renounced his original field of study to dedicate himself to the advancement of cocktail culture. Others claim he is a powerful shaman who practices the forbidden arts of a long-forgotten civilization. Still others maintain he is actually a traveler from a faraway world, sent to our planet as an ambassador of intergalactic fine living. Whatever the truth may be, one thing is certain: He makes a mean Martini. When he's not foraging for obscure drink ingredients and vintage barware, Dr. Bamboo works as a freelance illustrator and is the drinks columnist for Bachelor Pad Magazine.

Red Stag Kentucky Bourbon

Red Stag Bourbon Bottle Image Beam Global Spirits & Wine, Inc. proudly introduces Red Stag by Jim Beam, a Kentucky Straight Bourbon Whiskey infused with natural flavors. The fresh, contemporary taste appeals to both longtime Jim Beam fans and new consumers who may not have previously considered the Bourbon category.

Red Stag is a new innovation from Jim Beam. Through a unique, artisanal infusion process, natural black cherry flavors are slowly and carefully infused into fine, four-year-old Jim Beam Bourbon. The tasting notes are distinctively fruity, without disguising the familiar, rich nose of Jim Beam Bourbon. The corn sweetness and mellow oak taste of Red Stag is accented by a hint of black cherry for smoothness and balance.

"Our Bourbon fans know that Jim Beam would never treat fine Bourbon with anything but respect," stated Kelly Doss, senior director of Bourbon and whiskeys, "Red Stag's all-natural flavor was hand-selected for its ability to complement and highlight the wonderful taste of Jim Beam Bourbon."

"Red Stag by Jim Beam is a testament to Beam Global Spirits & Wine's commitment to innovation and its vision of 'Building Brands People Want to Talk About,'" said Doss. "With its appealing black cherry taste, Red Stag has already gained accolades from industry experts given a preview."

Red Stag will launch in June 2009.

Dan's note: I had a chance to sample Red Stag in Vegas and I thoroughly appreciated the unique, black cherry taste. I am a fan of bourbon in general and Beam did not disappoint with this product.








 
 
 

Red Manhattan Red Manhattan Image

  • 2 parts Red Stag
  • 1/2 part dry vermouth
  • 1/2 part sweet vermouth

Prepare in a shaker over ice and strain into a Martini glass with long stem black cherry garnish.








 
 

Stag and Cola Stag and Cola Image

  • 2 oz Red Stag
  • 10 oz Cola

Pour Red Stag into a 16-oz glass half-filled with ice. Fill glass with cola, stir lightly, and serve.







 
 
 
 
 

Buck Shot Buck Shot Image

  • 11/2 oz Red Stag

Simple neat shot, served chilled.







 
 
 

Brass Buck Brass Buck Image

  • 11/2 oz Red Stag
  • 11/2 oz Cruzan Light Rum
  • 4 oz Orange Juice

Fill a highball glass 3/4 full of ice. Pour Red Stag, Light Rum and Orange Juice. Give a good stir.

Hornitos and some other great recipes

Hornijo Hornijo Cocktail Image

  • 2 tsp sugar
  • 6-8 mint leaves
  • Club Soda
  • 3 parts Hornitos Reposado Tequila
  • 1 lime, halved
  • Mint sprig for garnish

Muddle sugar, mint and lime in a tall glass, add club soda and Hornitos over ice.





 

Juan Collins Juan Collins Cocktail Image

  • 3 Parts Hornitos Plata Tequla
  • 1 part lemon juice
  • 1 tsp superfine sugar
  • 6 parts club soda

Add all ingredients to a tall glass over ice. Garnish with lemon.









 
 
 

Dirty Hornitini Dirty Hornitini Cocktail Image

  • 2 parts Hornitos Reposado Tequila
  • 1 part dry vermouth
  • 1 green olive
  • 1 1/2 part olive juice
  • Orange of Angostura Bitters (Optional)

Shake over ice and pour into a chilled martini glass. Garnish with olives.







And a couple from Jim Hewes, Barman, Round Robin & Scotch Bar. These are from his Triple Crown series for you horse racing fans...

Southern Style Mint Julep
Kentucky Derby - May 2nd

  • 2 parts. Maker's Mark Bourbon
  • 1 tsp sugar
  • Branch water
  • 8-10 red-stem mint leaves
  • Freshly cracked ice

Muddle mint leaves, a small measure of bourbon and sugar in a tall glass tumbler, add small amount of cracked ice and stir, refill with remaining ice. Top with rest of the bourbon and branch water and re-stir. Garnish with fresh mint and a zest of lemon, dust with sugar.

Black-Eyed Susan
Preakness - May 16th

  • 2 parts. Jim Beam Rye Whiskey
  • 1/2 part orange liquor
  • 1 part lemon juice
  • 1 part orange juice
  • 1/2 part lime juice
  • 1/2 part raspberry liquor

Mix all ingredients except raspberry liquor with ice in mixing glass. Place raspberry liquor in chilled martini glass, float contents of mixing glass into martini glass. Garnish with a blackberry and a twist of orange.

Without Honey, Your Bar is Incomplete

Earlier this year, the National Honey Board hosted an evening of honey-infused cocktails created by the most prominent mixologist in the country: Pablo Moix (Los Angeles), Junior Merino (New York) and Gabriel Orta (Miami). Nine cocktails were created with a honey component to show how honey sweetens naturally without artificial ingredients, favorably highlights the taste and flavor of drinks and makes delicious simple syrup that blends into the drinks texture.

We'll look at some great honey recipes over the next three months. This month we'll start with those created by Pablo Moix.

Pablo Moix's undeniable passion for mixing drinks along with nearly 16 years of experience behind the bar, from dive bars to LA's hottest restaurants and nightclubs, have gained him recognition as one of the region's most respected mixologist.

Pablo earned second place honors at the Leblon Cachaca Competition and his unique cocktail blend at the Flor de Cana Competition led him to the victorious first place win.

Currently, Pablo is Principal Bartender for the ONE Group Los Angeles and the Master Mixologist at the acclaimed STK restaurant where he develops signature cocktails with what he describes as a "California Fresh" sensibility, balancing complex spirits and bitters with fresh, straight forward fruit flavors that appeal to connoisseurs and newcomers alike.

Jamie Molido Cocktail Image JAIME MOLIDO
A sensual and elegant cocktail inspired by Moix's father. This creation pleases both palate and sight and its handsome look makes it the talk of any cocktail hour

  • 3/4 oz Home-made clover honey syrup (2 parts clover honey and 1 part water)
  • 2 oz Honey vodka
  • 3 Fresh blackberries
  • 3/4 oz Freshly squeezed lemon juice
  • Garnish: Blackberry jam (3 blackberries & 1/2 oz honey)

In a pint glass add all spirits and mixers, add ice and shake vigorously for 6 sec. Strain in a Collins glass filled half way with cubed ice. Top off with crushed ice. Then crown with the hand made jam.








 
 
 

Mari Mercedes Cocktail Image MARI MERCEDES
Inspired by his mother, of sweet and spicy character, this cocktail goes down easy then finishes off with a surprising hint of chili

  • 1/2 oz Home-made clover honey syrup (2 parts clover honey and 1 part water)
  • 2 1/4" Slices of Serrano chili
  • 2 oz 100% Agave tequila
  • 3/4 oz Elderflower liqueur
  • 3/4 oz. Freshly squeezed lime juice
  • 1/4 oz. Freshly squeezed orange juice
  • Garnish: Serrano chili slice

In a pint glass, crack Serrano chili slice. Add all spirits and mixers, add ice and shake vigorously for 6 sec. Strain into a super fine sugar rimmed cocktail glass and garnish with an additional slice of chili.

El Fulo Cocktail Image EL FULO
Gin is the most traditional cocktail base. In El Fulo, the clover honey syrup infuses taste to the mild flavored gin, resulting in a tropical blonde (fulo) cocktail of exhilarating candor

  • 3/4 oz Home-made clover honey syrup (2 parts clover honey and 1 part water)
  • 3 Lemon wedges
  • 8-10 Mint leaves
  • 2 oz Dry gin
  • 1 oz Gin
  • Garnish: Powdered sugar dusted, mint sprig and lemon peel

In a pint glass, hand press lemon wedges and mint leaves. Add all spirits and mixers, add ice and shake vigorously for 6 sec. Strain over fresh ice in an old fashioned glass. Crown it with crushed ice.

Introducing Beefeater 24

Beefeater Bottle Image Beefeater 24, a new gin handcrafted with 12 botanicals including a rare blend of teas, will debut in select American cities this Spring - bringing London's unique gin heritage and modern cocktail culture to the States. Distilled in the heart of England's capital, Beefeater 24 takes its name from the unique 24-hour steeping process and the city's 24-hour stylish and sophisticated lifestyle. Created with today's discerning spirits connoisseur in mind, Beefeater 24 is set to become a bartender darling, as it lends itself perfectly to cocktail innovation and experimentation.

Beefeater 24 boasts a blend of natural botanicals sourced from around the world, including hand-prepared grapefruit, bitter almond, orris root and Seville orange peel. Accents of rare Japanese Sencha Tea and Chinese Green tea create a perfectly balanced, multi-layered gin. A truly contemporary take on London gin, Beefeater 24 is a subtle, scented and sensuous spirit that plays beautifully on the palate.

Beefeater 24 is the inspired creation of Desmond Payne, the world's most experienced Gin Master Distiller. Drawing on his 40 years of distilling expertise, Payne spent 18 months perfecting the Beefeater 24 recipe, a gin of unrivalled smoothness and complexity ideal for modern cocktail making.

Working from the original recipe developed in the 1860s by James Burrough, Payne discovered that his predecessor shared his passion for working with new flavors and fresh ingredients. Beefeater distillery records show, for example, that Burrough purchased exotic Seville oranges at the fruit market in London's Covent Garden in the 1860s.

In the course of his research, Payne also discovered that Burrough's father had been a tea merchant by Royal Appointment to Queen Victoria. This led Payne to experiment with various teas, which are themselves natural botanicals. After months of experimentation, he hit upon a perfect combination of Chinese Green and rare Japanese Sencha teas, which complements the Beefeater style perfectly, bringing a fresh aroma and incredible smoothness to the final product.

Beefeater 24 will make its North American debut in New York and San Francisco this spring.

Prior to launching Beefeater 24, Payne and Beefeater worked with mixologists, such as Gary Regan, Sasha Petraske and Nick Strangeway, to develop cocktail recipes to enhance the spirit's botanicals. Beefeater 24 lends itself beautifully to martinis and popular gin cocktails, while also adding dimension as a base in innovative cocktails.

Of course, we have them here so you can be prepared for this exciting product!

Triple Citrus 24 & Tonic Image Triple Citrus 24 & Tonic

  • 1 Part Beefeater 24
  • 2 Parts Premium Tonic

A spin off on the classic Gin and Tonic, decorated with thin slices of Lemon, Lime and Orange.
















 
 
 
 
 
 
 

Shifting Sands Cocktail Image Shifting Sands
Adapted from a recipe by Sasha Petraske, Milk & Honey, New York

  • 1 1/2 oz. Beefeater 24
  • 1 1/2 oz. Fresh Grapefruit Juice
  • 1/4 oz. Fresh Lemon Juice
  • 2 Bar Spoons Maraschino Liqueur
  • Club Soda

Build ingredients into a high-ball filled with fresh ice. Top with Soda and garnish with a grapefruit twist.












 
 
 
 

24 Martini Image 24 Martini
Adapted from a recipe by Sasha Petraske, Milk & Honey, New York

  • 5 Parts Beefeater 24
  • 1 Part Lillet Blanc
  • 2 Dashes of Regan's Orange Bitters

Stirred and served up with a grapefruit twist in a martini glass.

Derby Drinks Across the US

New Variations on the Kentucky Classic from the Country's Best Bartenders

These variations on the most popular libation associated with the "fastest two minutes in sport," are from Alchemy Consulting, NYC. Principles Jason Cott and Toby Maloney, drinks consultants to bars, clubs, and restaurants across the United States, were inspired to come up with some modern interpretations for the Julep for those who don't own muddlers, or even know what they are. These versions will help even the uninitiated be winners in the Mint Julep department.

Mint Julep (Deluxe) (Serves 4) Mint Julep Image

  • 5.25 oz Bulleit Bourbon
  • 2 tablespoons Demerara Sugar
  • 5 Dashes of Peychaud's Bitters
  • 32 Sprigs of Mint

In a blender, combine Demerara Sugar and Bulleit Bourbon. Pulse until sugar is dissolved. Take 12 sprigs of mint and strip the leaves from the stems. Add the leaves to the mixture. Add the Peychaud's Bitters. Add 4 cups of ice. Blend until smooth. Pour into metal Julep cups. Garnish with 5 mint sprigs with the bottoms cut off to allow the mint flavor to bleed out of the bottom of the stalks. Dash Peychaud's Bitters on top of mint. Cut 2 straws so they are only 3/4" above the mint and place them into the bouquet so each sip provides a new breath of fresh mint essence.

Mixologist's note: "A frozen Mint Julep for a party with the luxury of time and resources. You won't find a more wonderfully complex Julep drink - not even in Churchill Downs on race day."

Mint Julep (Simplified)

  • 1 1/3 oz. Bulleit Bourbon
  • 3 Sprigs Mint
  • 1 tsp. White Sugar

Toss the sugar into a glass. Add the Bulleit Bourbon. Stir until the sugar is incorporated. Break up 3 mint sprigs into small pieces and drop them into the glass. Take ice and put it into a ziplock bag. Using the Bulleit bottle, break up the ice as much as possible. Top the drink with crushed ice. Swizzle the drink with a knife like you're making a campfire. The ice will go down a bit. Top again. Garnish with a mint sprig. Drink with a straw.

Mixologist's note: "This simplified Julep is designed for the racing fan that likes a good drink but doesn't have access to a complete bar. Pick up some mint at any grocery store and look into your kitchen cabinets for the rest."

Mint Julep (Variation)

  • 1 1/3 oz. Bulleit Bourbon
  • 6 Sprigs Mint
  • .5 oz Simple Syrup
  • 5 oz Fresh-squeezed Lemon Juice

Take 3 sprigs of mint and rip them into 3 equal size pieces and put them into a glass. Peel a lemon lengthwise. Squeeze the essential oils of the lemon peel on top of the mint. Add lemon juice, simple syrup and Bulleit Bourbon. Let sit 1 minute. Stir briefly to incorporate all ingredients. Add cubed ice. Garnish with 3 mint sprigs with the bottoms cut off to allow the mint flavor to bleed out of the bottom of the stalks. Cut 2 straws so they are only 3/4" above the mint and place them into the bouquet so each sip provides a new breath of fresh mint essence.

Mixologist's note: "Designed to be a new take on the classic Mint Julep recipe. Distinctively different for someone who is ready to take their Julep drinking to a new direction."

Partida Cinco de Mayo

Mexican Mojito Mexican Mojito Image

  • 2 oz. Partida Blanco Tequila
  • 1.5 oz Partida Agave Nectar
  • 4 lemon wedges
  • 4 lime wedges
  • 10 mint leaves
  • 1 oz. Club Soda

Muddle the fruit, add ingredients and ice, then stir gently. Served in a rocks glass.

CocktAlien - Redneck Margarita

Hello, fellow alcohol enthusiasts, allow me to introduce myself: I am the cocktAlien. Like many of you loyal readers and fans of BarNoneDrinks, I enjoy my booze, but I am not an alcoholic. Truly, I am rarely presented with the opportunity to drink; when the occasion arises, I certainly enjoy myself. This being our first time together, I will go slowly. Let me begin with a little bit of personal information. I had my first drink at 18. ( I know, tisk tisk.) Since then, my taste and preference for alcohol has developed quite a bit because of my good friend, The Raven. You may know of him.

I started, like most underage drinkers, with vodka. Mixed drinks, yay! I soon realized that it's really an insult to the spirit to simply mix it with whatever you can get your hands on. I quickly learned to appreciate and respect the nature of the spirits.

My preferences in the big 5, starting with my most favorite:

  1. Tequila. (Around the winter holidays, The Raven mentioned a "friend" that mixed tequila with Pomegranate 7up. That was me.)
  2. Rum
  3. Vodka
  4. Whiskey
  5. Gin

That being said, this is about the pattern in which you will hear stories and recipes from me. My taste is always changing and I am always trying new things, so you'll never know what to expect.

Now for a quick story/recipe for my maiden voyage into the sea of internet articles. This is a recipe that I label affectionately a "Redneck Margarita." We all know that a margarita is traditionally made with tequila and citrus, whether that means triple sec with sweet and sour or lime juice (or any number of variations that have developed over the years). This is one of my very simple variations, which came about by one part necessity and one part curiosity.

A group of friends and I went to the beach one day and stopped in at the store to pick up "supplies." Now, this particular group of friends enjoys a series of American beers, which will remain nameless, but which I do not enjoy. (As a side bar, when I do drink beer, I drink dark full bodied beers. But that's for another article.) Not wanting the beer being purchased by the rabble, my buddy and I decided to upgrade: we bought ourselves a bottle of silver tequila. We didn't want to drink if straight, so we grabbed we bought a bottle of Mountain Dew. We weren't entirely sure about it either, but when we finally got to the beach and tried it, we couldn't stop!

The standard mix is 2:1 (Dew:tequila). My ratio is usually closer to 1:1; this makes for a nice sweet relaxing drink. Serve over ice in a red plastic cup; like the Moscow Mule and the mint julep, the container does matter. I have had some other friends try it and have received rave reviews. Let me know what you think.

Well... there you have it. A little bit about myself, a little anecdote, and my first recipe. It was a pleasure to make your acquaintance. Until next time...keep a drink in your hand, and look to the stars.

-CocktAlien

Agwa Bomb

Agwa Bomb Image

Agwa coca leaf liquor is made from 100% natural ingredients to name a few :coca leaf extracts, Brazilian guarana, Chinese ginseng, African mint, Argentinean black mountain tea among others.

AGWA is totally unique, people ask what it tastes like, but you just have to try it for yourself, the educated wine pallet will detect some of the various ingredients. There is 37 in total natural botanical ingredients.

The product itself is manufactured in Holland, where the flavourists have a license to import bales of coca leaf from Bolivian to Holland, the narcotic element of the alkaloid is removed and coca leaf extract is used to make AGWA.

Agwa Bomb

  • 1 oz. Agwa coca leaf liqueur
  • 1 can of Red Bull

Pour a can of Redbull into a tall glass and stir in Agwa.

Once described as,if red bull "gives you wings", then agwa and redbull, is like a jetpack to another stratosphere.

Herradura's Cinco Facts about Cinco

Herradura Logo Image Cinco de Mayo - Although the holiday continues to gain notoriety each year, many Americans still don't understand the history behind the epic battle between Mexico and France.

With that in mind, I thought you'd be interested in receiving Tequila Herradura's "Cinco Facts about Cinco," which highlights five little-known facts about the holiday and how it's celebrated in the U.S. today.

To bring history alive and highlight the role of the French and Mexicans in the original Battle of Puebla, I've also included below a zesty cocktail recipe that features a French flair. But first, the facts:

  1. Cinco de Mayo commemorates the 1862 Battle of Puebla where Mexico defeated French troops that outnumbered them almost two-to-one - after only two hours of fighting! The holiday has been celebrated in California since 1863, as a symbol of solidarity in response to the French occupation of Mexico from 1863-1867. Source: Encarta Encyclopedia and Center for the Study of Health and Culture, UCLA

  2. Cinco de Mayo is the largest tequila consumption day in the U.S. In fact, Americans can't get enough of Mexico's native spirit. Since 2002, U.S. imports of tequila have grown 48% - an average rate of 6.7% per year. In 2008 alone, more than 10.6 million 9-liter cases were sold. Tequila volume continues to grow despite the current recession. Source: Distilled Spirits Council of the United States

  3. Cinco de Mayo is so popular in Texas, that the State Legislation only allows the sale of fireworks on New Year's Eve, 4th of July, Texas' Independence Day in June, and, in some border areas, for the Cinco de Mayo celebrations. Source: Texas State Legislation

  4. The spirit of Cinco de Mayo can be seen across U.S. pop culture; in fact, War released a music hit from its 1982 Outlaw album titled "Cinco de Mayo" and in 1998, the U.S. Postal Service released a postage stamp to commemorate the holiday.

  5. During the French occupation, Mexico's cuisine absorbed French culinary tradition leading to the creation of many delicacies still popular today. Some examples are the chiles en nogada (stuffed chilies in a walnut sauce), conejo en mostaza (rabbit in mustard sauce) and volovanes (puffy pastries based on the French vol-au-vent). Source: Mexican Mercados and Consejo Nacional para la Cultura y las Artes

And now for that recipe I told you about...

Herradura's Cincorita Herradura's Cincorita Cocktail Image

  • 1 1/2 oz Tequila Herradura Silver
  • 1/2 oz Cointreau
  • 1/2 oz Chambord
  • 1 1/2 oz agave nectar
  • 1 1/2 oz fresh lime juice

Mix Tequila Herradura Silver, Cointreau, agave nectar and fresh lime juice in a shaker with ice. Pour into a margarita glass rimmed with salt. Pour the Chambord on top, so as to create a crimson floater. Garnish with a lime wedge.

Get Crazy this Cinco de Mayo with Tommy Bahama

Crazy Cuban Image Crazy Cuban

  • 1 part Tommy Bahama White Sand Rum
  • 1/2 part Tommy Bahama Golden Sun Rum
  • 1 part coconut rum
  • 1/2 part banana schnapps
  • 3 parts pineapple juice

Mix all ingredients over ice in a hurricane glass. Garnish with a pineapple, cherry and parasol.




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