Take Two

A pair of Sagebrushes with their proud parents

Day 14, Cocktail 14   

Yesterday I posted the Sagebrush, a newly created recipe.  All day long today I just had this nagging feeling that I had rushed my post for it.  So when I got home after my Saturday Otto’s run for a few odds and ends for the Twilight Lounge I got to tinkering.  The result is the new and improved Sagebrush!  I replaced the ginger ale with a favorite of mine, Domain de Canton.  I also  added a pinch of kosher salt and a dash of Agnosturo bitters.  The addition of these two ingredients really helped to tie this cocktail together.  I do have to give a nod to Chad Doll for the inspiration to try the salt – see his post at http://thirdcoastcocktails.wordpress.com/2010/05/06/hey-bartender-misty-kalkofen/.   

   

  Sagebrush 

• 2 oz Cazadores tequila
• 1/2 oz Domaine de Canton
• 1-1/2 oz cranberry juice
• 1/8 oz bar syrup
• 1 dash Agnosturo bitters
• 2 sage leaves (for muddling)
• sprig of sage (for garnish)

    

Fill a mixing glass with 1 oz crushed ice, 2 sage leaves and 1/8 oz of bar syrup.  Muddle thoroughly.  Add the Cazadores, Domaine de Canton and cranberry.  Stir vigourously to mix.  Strain into a rocks glass over 4-5 ice cubes.  Garnish with the sage sprig.   

This version comes together as a more complete cocktail with a smoother taste and more body than the original.  Give it a try!   

Cheers!   

Cinco de Mayo Week – The Final Report

Day 13, Cocktail 13

This seems to be the Cinco de Mayo that won’t end.  Yesterday we went to a Sies de Mayo party at Dennis and Andrea’s house.  It was a bit cool, but the chiminea had a nice fire in it and the margaritas and Patron shots kept us warm!

Since Cinco ended up being a week long affair, I thought I’d take one more stab at a tequila drink tonight.  I started off with a Tequila Diablo.  This is a nice drink that I picked up from my friend and neighbor Mark Colclasure last summer.  It consists of tequila, cranberry juice and ginger ale.  Unfortunately, I couldn’t remember the exact ratios so I was messing around with it down in the Twilight Lounge while watching an episode of “Great Cocktails” on the DVR.  In a quick cameo, one of the expert bartenders mentioned using herbs in her cocktails and specifically said that sage and tequila was a good pairing.  Hmmm, I’ve got some fresh sage already growing outside in the herb garden…why not give it a whirl?

The result is what I call the Sagebrush.  It is a blend of tequila, muddled sage, bar syrup, cranberry and ginger ale.  It gives a very subtle mix of flavors with the tequila, sage and ginger all blending to provide a refreshing and different flavor.  Give it a try and let me know what you think!

  Sagebrush

• 2 oz Cazadores tequila
• 1 oz cranberry juice
• 1 sage leaf for muddling
• 1/8 oz bar syrup
• ginger ale
• sage spring for garnish

 

In a mixing glass muddle the sage leaf with the bar syrup and about 1 oz of crushed ice.  Add the tequila and cranberry juice and mix thoroughly.  Strain into a rocks glass filled with 4-5 ice cubes.  Top with ginger ale and garnish with the sprig of sage.

Cheers!

Tequila!

Day 11, Cocktail 11

Of course I’m going to lay my margarita recipe on you…what else would I post on Cinco de Mayo?

Traditional Margaritas (hey, that's my sombrero!)

I learned how to make this tasty, original and authentic recipe at the 1812 bar located in the Radisson Hotel in Monterrey.  I was amazed when I watched the bartender make it – no syrup, no crushed ice, no salted rim.  Just a clean, crisp cocktail that enhances the flavor of the tequila and is a joy to enjoy!

  The Margarita

• 1 oz Cazadores tequila
• 1/2 oz Cointreau
• 1 oz lime juice

 

Combine the ingredients in a shaker with ice.  Shake till you can’t shake anymore and pour into a chilled cocktail glass.  Enjoy it with some grilled shrimp and mango salso like we did for dinner tonight.  Happy Cinco de Mayo!

Cheers!

Cinco de Mayo Eve

Day Ten, Cocktail Ten

Ahhh, Cinco de Mayo is nearly upon us!  Another great opportunity to drink, this time tequila!  I still vividly remember my first Cinco de Mayo in Monterrey, Mexico.  I was there on business and began asking my associates several days before the 5th how they would be celebrating.  I assumed, as most Americans do, that it was the Mexican equivalent to our Fourth of July.  Boy, was I wrong!  I recieved a number of quizzical looks until I explained that in the States there were Cinco de Mayo parties to celebrate.  As far as my hosts were concerned it was May 5th.  So, just like St. Paddy’s day, Cinco de Mayo is just an American excuse to drink (as if we need another excuse to drink!).

Whew!  Well, I’m still in the mood to get ready for tomorrow with a tequila drink tonight.  Here’s one I found in The Cocktail Bible:

  Blues In The Night

• 1-1/2 oz tequila (I used Cazadores)
• 1/2 oz Luxardo maraschino liqueur
• 1/2 oz blue Curacao
• 1/2 oz lemon juice
• lemon lime soda

 

Add the tequila, Luxardo, blue Curacao and lemon juice to a shaker filled with ice cubes. Shake vigorously until your shaker is frosted over. Pour over ice in a rocks glass and top with the soda. Garnish with a lemon peel.

I have to admit that I’ve not dabbled much with tequila. I have used the blue Curacao before to create blue martini style drinks. I am also just starting to explore with the Luxardo. Admitedly, it is somewhat of an acquired taste, but it is growing on me. Bottom line on this one is that I did enjoy it and it will become part of the reportaire going forward.

Cheers!