Mexican alcoholic drinks
I’m the resident mixologist/cocktail maker/wine picker. As a Valentine’s Day present to myself (and Alex), I signed us up for the modern cocktail workshop taught by Talmadge Lowe of Pharmacie. The class was held at Poketo in the Arts District of Downtown LA. It was so much fun and I learned a lot. Talmadge started …
The Tequila Honey Bee Cocktail: Bartender Nick Korbee, the executive chef and beverage director at Egg Shop in New York City, uses honey in his tequila cocktail, with a touch of smokiness thanks to a mezcal wash, which goes brilliantly with the sweet nectar and tart lemon.
This fruity punch works for any holiday party. Cookbook author Marcela Valladolid and her aunts sip this as they make tamales--along with straight nips of Valladolid's own añejo (aged) tequila, Hacienda de la Flor, which she makes with her brother Antonio. This recipe is adapted from one in Valladolid's cookbook Mexican Made Easy (Clarkson Potter, 2011).
Making Margaritas for a large group? Use this big batch recipe! Margaritas by the Gallon: 6 cups tequila (you'll need to buy two fifths for this), 2 cups triple sec (just buy one fifth), 2 cups fresh lime juice, 2 cups fresh lemon juice, 2 cups simple syrup. *Mix ingredients together in gallon container. Don't forget to refrigerate! When ready to serve, pour mixture into a 16-oz glass filled with ice. Salted rim is optional. Makes 21 margaritas.