recipes Sea Basil Mezcalita Recipe courtesy of Mar Del Cabo, Los Cabos, Mexico Makes 1 cocktail
1½ oz. tequila or mezcal 1 oz. green chartreuse
the coconut cream. Shake well and strain into a martini glass. Garnish with a lime wedge and toasted coconut flakes. *Inaequidens is the scientific name for an agave that grows mostly in the state of Michoacan, Mexico.
½ oz. lime juice 1 oz. orange juice
Freseada
8 basil leaves
Makes 1 cocktail
½ oz. basil syrup (recipe below)
Recipe and photo by Chef Enrique Cortes; served at The Thirsty Palms in Palm Springs
Poppy seeds Put the basil leaves, lime juice, and basil syrup in a shaker, and macerate it slightly to extract the essence of the leaves. Add the tequila or mezcal, orange juice, and green chartreuse in the shaker with a little ice. Cover the shaker and shake the mixture very well for 30 seconds. Frost a glass with poppy seeds. Pour the cocktail through a strainer into the glass and add a little bit more ice. Garnish with a slice of lemon or dehydrated orange. The Basil Syrup: 1 c. water 1 c. basil leaves 1 c. sugar Combine ingredients in small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes. Drain syrup through a mesh strainer into a sterilized glass jar; discard basil leaves. Let cool, then cover and store in the refrigerator for up to 1 month.
3 medium-sized fresh strawberries 1½ oz. mezcal cupreata (Filo de Trinchera) Splash of simple syrup 6 lime wedges
Lime wedge, for garnish Coconut flakes, for garnish Fill a tall, 12-ounce glass or shaker with ice; add mezcal and rum, lime juice and
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1 small pineapple, peeled, cored, and cut into bite-size chunks
**Agave cupreata is found in the Mexican states of Michoacan and Guerrero at elevations of 1,200-1,800 meters.
4 c. orange juice
Silver Coin Margarita Recipe and photo from Fonda San Miguel: Forty Years of Food & Art Makes 1 cocktail
The Cocktail: 1½ oz. watermelon-infused tequila (recipe below) ¾ oz. Cointreau ⅓ oz. fresh lime juice
The Watermelon-infused Tequila:
1½ oz. coconut cream
½ of 12- to 16-lb. watermelon, cut into bite-size chunks or triangles (about 8 c.)
2 lemons, sliced
Wedge of watermelon (with rind), for garnish
½ lime, juiced
Makes 1 pitcher/6 to 7 quarts
Shake well and serve on the rocks in a large red wine glass. Garnish with a caramelized fresh lime.
Recipe and photo by Chef Enrique Cortes; served at The Thirsty Palms in Palm Springs
1 oz. coconut rum
Recipe and photo from Fonda San Miguel: Forty Years of Food & Art
1 one-liter bottle of silver tequila
Crushed ice
1½ oz. inaequidens* mezcal (Hacienda Oponguio)
Cazuela Guadalajara: Tropical Tequila Punch
Muddle fresh limes and strawberries in a 12-ounce glass or shaker. Add mezcal and the simple syrup.
Lime in the Coconut Makes 1 cocktail
To make the Margarita: Combine watermelon-infused tequila, Cointreau and lime juice in a cocktail shaker with a handful of crushed ice. Shake and strain into a glass. Serve straight up, garnished with a wedge of watermelon.
½ of a 12-lb. watermelon, cut into chunks (about 8 c.) 1 one-liter bottle Herradura Silver Tequila Combine watermelon chucks and tequila in a 1½- to 2-gallon nonreactive container and use a whisk or potato masher to break up the fruit.
Cover and refrigerate for 48 hours. Push the mixture through a fine sieve, pressing on the watermelon to extract all the juice. Dispose of the pulp and seeds.
2 c. gold tequila 4 oranges, cut into wedges 3 starfruit, cut into star-shaped slices ½ c. lime juice 1 46-oz. can unsweetened pineapple juice 6 limes, quartered 3 small ruby grapefruit, cut into wedges Cracked ice 3 12-oz. cans Squirt or other citrus-flavored soda Combine watermelon and pineapple chunks in a 2-gallon, wide-mouth glass jar. Add the tequilas, oranges, lemons, star fruit, and juices. Refrigerate for 6 to 8 hours, stiffing occasionally. A few hours before serving, add limes and grapefruit. Serve in wide-mouth glasses or bowls filled with cracked ice, a generous splash of Squire, and a straw. Note: The flavor of this punch improves with age. It will keep several days in the refrigerator, although the watermelon will lose its texture. Add more fruit, if desired. Find more great cocktail recipes at elrestaurante.com/recipes/cocktails