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Cócteles Mexicanos: Fresh Flavours For Spring by LINDA GARSON photography by INGRID KUENZEL

Easter has come and gone, The Vanilla Burro and we’re at least two 2 oz Hornitos Plata tequila weeks into Spring, so it’s ½ a lime, juiced  time to get fresh and fruity 1 dash vanilla extract   3-5 oz Fentimans ginger beer  with tequila cocktails. Fresh mint, to garnish Many will be familiar with Margaritas and vodka-based Moscow Mules, but we asked two Alberta mixologists to add a creative twist and let us have their own versions of these classics for us to make at home.

David Bryant

Crash Hotel, Edmonton General manager, David Bryant, of Edmonton’s arty Crash Hotel has made a simple yet profound change to the all-time classic. “The Vanilla Burro takes what we love from the Moscow Mule, and adds that strong tequila punch that we all love so much,” he says. One of the hotel’s signature must-try cocktails, the Vanilla Burro uses one of Bryant’s favourite cocktail tequilas. He explains that Hornitos Plata is medium bodied and has a short finish so it doesn’t linger too long on the palate when mixed with other ingredients for cocktails. The fruitiness and fresh citrus flavours of the tequila help lift and elevate the drink, and the ginger beer adds a spicy kick. “Finishing strong with notes of vanilla and mint, this cocktail is always a huge crowd pleaser,” Bryant adds. “It’s good for any time of the year and any occasion.” 24

Wedge of lime, to garnish

Combine tequila, lime, and vanilla extract in a cocktail shaker, and add ice. Shake well to combine the flavours. Place ice into a copper mule cup if you have, or other cup, and strain the tequila mixture over top. Add ginger beer to taste, and garnish with a sprig of fresh mint pulled in a wedge of lime.

Culinaire #6:10 (April 2018)