Blood Orange Margarita

Blood Orange Margarita

Pour 2 oz blood orange juice, 

1 tsp sugar, 

½ oz Cointreau or another orange-flavoured liqueur and 

1½ oz tequila into a cocktail shaker filled with ice. 

Shake and pour into a Margarita glass or rocks glass.

La Lechera

La Lechera

Inspired by the legendary tequila-based eggnog from Portland’s now-shuttered Clyde Common, this recipe is a mash-up of old and new traditions, including the use of condensed milk.    Makes 12 drinks 

Ingredients:
12 eggs, separated
3/4 cup (175 mL) superfine granulated sugar
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
1/2 tsp (2 mL) salt
3 tbsp (45 mL) condensed milk
1 1/4 cups (310 mL) añejo tequila
1 1/2 cups (375 mL) dry amontillado sherry, 

3 cups (750 mL) whipping cream
1 cup (750 mL) whole milk

Directions:
In a blender or stand mixer with a whisk attachment, blend or beat egg yolks until smooth. Slowly add sugar, nutmeg and salt until well mixed. Slowly add condensed milk, followed by tequila and amontillado sherry. Transfer to a large mixing bowl and set aside.

In another chilled large mixing bowl, whisk egg whites until just before soft peaks start to form. Add whipping cream and whisk until well aerated and frothy. Whisk in whole milk. Gently fold egg white mixture into yolk and spirit mixture until fully integrated. Transfer to an airtight container. Refrigerate overnight.

Before serving, whisk lightly to make mixture a little fluffier. Pour 5-oz portions into chilled punch cups or cocktail glasses. Using a rasp, grate a little nutmeg overtop.  Makes 12 drinks

Rosemar-ita

Rosemar-ita

If you love the bracingly fresh, almost minty sensation of fresh rosemary, this winter Margarita riff is for you. It has a fragrant foam that’s shaken separately from the drink, which receives its own evergreen burst through a muddling technique. Clean the shaker very well before foaming, and ensure it’s as cold as possible. Adjust the bright citrus note to your taste, as limes vary in tartness. 1 Cocktail

Ingredients:
Pinch Rosemary Salt (recipe follows), plus more for rimming glass
6 finger-length sprigs of rosemary, divided
1 oz blanco tequila
3/4 oz melon liqueur
3/4 to 1 oz lime juice, or to taste
1 1/2 oz cold aquafaba or 1 cold egg white
Fresh sumac or cranberries for garnish (optional)

Directions:

Prepare a Margarita glass by dipping the rim into 2mm water and then the Rosemary Salt.  Recipe follows.

In a cocktail shaker, add 3 sprigs rosemary and a pinch of Rosemary Salt, and muddle until aromatic. 

Fill shaker with ice, add tequila, melon liqueur and lime, then shake until drink is thoroughly chilled, up to 30 seconds. 

Taste and, if desired, add additional lime and shake again to incorporate. Pour drink through a fine-mesh cocktail strainer into prepared glass and refrigerate while preparing foam.

To a clean, cold cocktail shaker, add 3 sprigs rosemary and chilled aquafaba or egg white. Dry shake (without any ice) vigorously, using an up-and-down motion, until liquid turns to a thick, white foam.

Pour foam on top of drink and garnish, if desired, with sumac or cranberries.  Makes 1 cocktail

Rosemary Salt
Very finely chop fresh rosemary and, in a small bowl, mix in a 1:4 ratio with sea salt until thoroughly combined, but maintaining distinct green flecks. Store in an airtight container for up to 2 days

Preserved Lemon Paloma

Preserved Lemon Paloma

Preserved lemon adds a slight saltiness and refined funkiness that enhances the complexity and sharpness of a lighter pour of tequila in this low-alcohol drink. If the (edible) rind of the preserved lemons is still firm, don’t incorporate it into the purée: just scrape out the soft centres, leaving any seeds behind.

Ingredients

1/2 oz blanco tequila, such as 1800 Blanco Tequila
4 oz Preserved Lemon & Grapefruit Juice (recipe follows), see TIP
Edible Flower Ice Cubes (optional, recipe follows)
2 oz chilled high-quality grapefruit soda, like Fever-Tree
1 oz chilled grapefruit-flavoured sparkling water (optional)
2 grapefruit triangles for garnish

Directions:
Pour tequila and juice into a chilled rocks glass. Add ice cubes, or Edible Flower Ice Cubes, to fill to two thirds and stir to chill. 

Pour in grapefruit soda and grapefruit sparkling water, if using. Stir.Garnish with grapefruit triangles. Makes 1 drink

TIP Find preserved lemons at Middle Eastern grocery stores or online (amazon.ca). Whole pickled Lemons from Middle Eastern grocers— Not South Asian lemon (or lime) pickle!— make a good substitute. You can also find a recipe to make your own.LCBO.com/fdspring24.

Preserved Lemon & Grapefruit Juice
Using a mortar and pestle, crush the soft centers and tender rinds of preserved lemons (minus the seeds) until you have 1 tbsp (15 mL) soft 
    purée. Add it to a blender along with 
2 cups (500 mL) freshly squeezed red grapefruit juice,
2 tbsp (30 mL) lime juice and
2 tbsp (30 mL) agave syrup,
blending 15 to 20 seconds to mix thoroughly. Place in a jar with a
tightly fitting lid and refrigerate 5 to 7 days.
Makes 2 1/3 cups (580 mL) juice, enough for 4 drinks

Edible Flower Ice Cubes
To make this gorgeous ice, you just need edible flowers and distilled water. Edible flowers include dandelions, lilacs, mums, nasturtiums, violets, pansies and orchids. Most gourmet shops will carry them, though it’s far more economical to grow them yourself. You could also use small herb sprigs or leaves. Distilled water, which you can find at Shoppers Drug Mart and Loblaws under the PC brand, will make clearer ice than tap water, which has minerals and impurities that cloud ice.

First, bring distilled water to a boil and let it cool to room temperature. Trim any stems from the flowers and gently wash them. Lay out ice cube trays of various sizes, if you have them. Silicone trays are preferable—the cubes are far less likely to break when you pop them out. Fill as many moulds as you need just a hair more than halfway with the prepared water. Place the flowers in, bloom side up, and poke down with a skewer. (It’s fine if they float back up.) Place trays in the freezer so they lay perfectly flat. Freeze until solid, which can take anywhere from 4 to 12 hours. Top up the cubes with more of the prepared water until almost full and return to freezer. When solid, carefully pop them out and transfer to freezer bags. Cubes will keep in the freezer up to 1 month.

Salted Margarita Bars

 

Salted Margherita Bars

When making these bars, the base finishes baking right around the same time the curd comes together. If the curd is ready before the base or vice versa, either can be set aside at room temperature until you’re ready to move on to the next step. Straining the curd is key for a super silky texture.  Save this recipe for Cinque de Mayo too.
Ingredients:

Base
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) finely grated lime zest
3/4 cup (175 mL) unsalted butter, cold, cubed
1 large egg yolk
Curd
2 large eggs plus 6 large yolks
1 1/4 cups (310 mL) granulated sugar
1/2 cup (125 mL) fresh lime juice
1/4 cup (60 mL) blanco tequila, preferably 1800 Silver
3 tbsp (45 mL) fresh orange juice
1 tsp (5 mL) finely grated lime zest
1 tsp (5 mL) finely grated orange zest
3/4 cup (175 mL) unsalted butter, cold, cubed
Garnish
1 tsp (5 mL) finely grated lime zest
1/2 tsp (2 mL) flaky sea salt
Directions:

Position rack in bottom third of the oven. Preheat to 350°F (177°C). Generously butter a 9-inch (23-cm) square baking dish. Line bottom with parchment with overhanging edges on two opposing sides.

For the base, combine flour, sugar, salt and lime zest in the bowl of a food processor. Add butter and pulse until butter is the size of peas. Add egg yolk and continue blending until a crumbly dough just comes together, up to 1 minute. Turn out into a prepared pan and press into an even layer. Bake in the bottom third of the oven until golden, about 30 minutes. Set aside.

While the crust is baking, make the curd. Whisk eggs, yolks, sugar, lime juice, tequila, orange juice, lime zest and orange zest in a medium saucepan until fully combined. Set over medium-high heat and cook, stirring constantly with a silicone spatula, until thickened, 6 to 8 minutes. Curd will just be pulling away from the bottom of the pan when stirred. Remove from heat. Add butter and stir occasionally until fully combined, 2 to 3 minutes. Using a fine-mesh sieve, strain the mixture into a clean bowl. Scrape curd into prepared crust, smoothing top.

Reduce oven to 300°F (149°C).

Once the oven has fully reduced in temperature, bake in the bottom third until the curd has set around the edges but still wobbles slightly, 12 to 14 minutes. Cool on a wire rack for 1 hour, then refrigerate, uncovered, for at least 2 hours or overnight.

To serve, lift bars out of the pan and cut into 16 bars, wiping knife clean in between cuts. When ready to serve, sprinkle bars with lime zest and flaky sea salt. (Ungarnished bars will keep in an airtight container in the fridge for up to 3 days.)    Makes 16 bars

Paloma and Salmon Ceviche Tostada

 

The citrusy cooler is terrific with light, herby 

                     seafood dishes like Salmon Ceviche Tostada.

Ingredients:                                                           
A quarter of a fresh lime
Kosher or sea salt
Ice
1½ oz tequila
Grapefruit flavored pop

Directions                                                          Rub the lime around the rim of a tall glass. Invert the glass into a saucer of salt to salt the rim. Put two or three ice cubes into the glass. Add tequila. Squeeze lime quarter into the glass and throw it in. Top up with grapefruit pop.  Makes 1 cocktail

Salmon Ceviche 

Ingredients:
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
1/4 to 1/2 tsp (1 to 2 mL) ground chipotle
1 1/2 tsp (7 mL) sugar
1/2 cup (125 mL) thinly sliced shallots
2 tbsp (30 mL) chopped cilantro
8 oz (225 g) skinless, boneless sushi-grade salmon, cut into 1/2-inch (1-cm) dice
1 cup (250 mL) finely shredded green cabbage
1 large, ripe Hass avocado
Juice of 1/2 lime
6 tostadas (see TIP)
1/4 cup (60 mL) sliced mint

Directions:                                             Combine fish sauce, lime juice, chipotle (use the larger amount if you like chili heat), sugar and shallots in a glass bowl. Stir to dissolve sugar, then gently stir in cilantro and fish. Refrigerate 45 to 60 minutes, stirring from time to time, or until fish is noticeably lighter in colour and appears cooked. Reserve marinade.

When ready to serve, add the cabbage to a bowl and toss with 2 tbsp (30 mL) fish marinade. Cut avocado in half, remove pit and sprinkle surface with juice from the half lime.

Tip  Using a slotted spoon, divide fish mixture between tostadas. Top each with shredded cabbage. Using a tablespoon, scoop out chunks of avocado and divide between tostadas. Garnish each with a little sliced mint.

Makes 6 tostadas

Molten Tequila Cocoa

Molten Tequila Cocoa

Decadent and delicious, this unforgettable concoction is equal parts rich and spicy. Tequila and hot cocoa are poured over spicy, marshmallow-filled chocolate bombs for a drink that’s gooey perfection.   Makes 1 drink 

Ingredients:

1 1/2 oz tequila, 
5 oz hot chocolate
1 chocolate bomb

Directions:                                                                                        To a heatproof mug, add tequila and hot chocolate. Drop in chocolate bomb. Serve immediately.

Chocolate Bombs

Half-sphere silicone moulds work best, but you can also use parchment paper cupcake liners. The bombs won’t be perfectly round, but they’ll still be effective and delicious. You can buy chili-imbued chocolate bars to make your bombs, or make your own with our perfect recipe here.
Ingredients: 

12 oz (340 g) semi-sweet chocolate, in bars or chips
1/4 to 1/2 tsp (1 to 2 mL) cayenne to taste
1 cup (250 mL) mini marshmallows
Directions: 

Set up a double boiler.

If using chocolate bars, chop finely. Set one quarter of chips or pieces aside, and add the rest to the double boiler. Stir continuously as the chocolate melts. Never let the chocolate get too hot to the touch (not above 210°F/100°C).

Once melted, remove from heat and stir in the remaining chocolate in two batches until incorporated (if the chocolate isn’t melting, you can place back onto the boiler briefly). Add cayenne and stir well.

 
Pour 1 tbsp (15 mL) chocolate into each of 12 moulds. Using a brush, spread the chocolate as evenly as possible to the top of the moulds. Allow to harden about 10 minutes. Repeat the process with a second layer. Leave to cool and harden completely, about 30 minutes.
 
Add 3 to 4 mini marshmallows to six of the moulds.
 
Gently loosen the other six chocolate half-spheres from their moulds. Using the brush, paint the edges with melted chocolate (if your chocolate has cooled, heat up again briefly on the double boiler). Remove from moulds and place on top of the marshmallow-filled shells, creating complete spheres, and ensuring the edges seal. (If you are using parchment liners, you may need to pipe the melted chocolate in order to seal the edges.) Allow to cool completely.
 
Remove from moulds and use immediately, or store in a sealed container in the fridge up to 1 week.

Makes 6 bombs

Tequila Bomba

                                                       

Tequila Bomba

Here, the cocktail ice sphere slowly changes the flavour—and colour—of the drink as it melts and releases the sweet pomegranate. Use reposado tequila instead of blanco for a slightly more complex flavour profile thanks to the vanilla and oak notes that come from being lightly aged in wood.
Ingredients:
2 oz blanco tequila
3 oz fresh orange juice
½ oz fresh lime juice
1 pomegranate cocktail ice sphere (see recipe below)
Walter Craft Caesar Rim
Grapefruit wheel for garnish
Fresh or cocktail cherry for garnish
Directions:
Add four ice cubes, tequila, orange juice and lime juice to a blender and blend on high for 20 seconds so that the orange cocktail is a fluffy, frappé-style consistency.

Rim a glass with Walter seasoning (or another sweet and spicy rimmer). Pour frappé-style mixture into glass, leaving room for the pomegranate ice sphere. Gently drop in the pomegranate ice sphere. Top up glass with more frappé-style mixture. Garnish with skewered grapefruit slice and cherry.   Makes 1 cocktail


Pomegranate Cocktail Ice Spheres
The day before serving, make pomegranate cocktail ice spheres by mixing together 2 cups (500 mL) pomegranate juice with 1 cup (250 mL) grenadine syrup. Pour liquid into spherical ice moulds and freeze until firm; this will take at least 1 day.
Makes 4 spheres

Tequila Colada

Tequila Colada 

Thanks to pineapple-coconut sorbet, it’s never been easier to make a perfect Pina Colada. This twist on the poolside classic is made with tequila, which gives it a slightly lighter and fresher flavour profile than most traditional recipes.

Ingredients:
1 oz heavy cream
1/2 oz fresh lime juice
1 1/2 oz Herradura Silver Tequila, or any good blanco
1 1/2 cups (375 mL) pineapple-coconut sorbet
Pineapple wedge and leaf to garnish

Directions:
Blend all ingredients together (except pineapple garnishes) on medium for about 20 seconds until consistency is smooth and even. Pour into a tall glass and garnish with pineapple wedge and leaf. Makes 1 drink

 

Tequila Sunrise Spritz

 Tequila Sunrise Spritz

Ingredients:

2 ounces Gran Centenario Reposado Tequila
3 ounces fresh squeezed orange juice
1/2 ounce fresh squeezed lime juice
1 ounce Aperol
2 ounces Prosecco or any white sparkling wine
Splash seltzer water

Directions:

• In a mixing glass, add the tequila, orange juice, and lime juice and stir to combine. 
  Add ice to a tall chilled glass, such as a highball glass, and pour in the Aperol. 
  Follow with the tequila mixture, and top with the Prosecco and a splash of seltzer.

Thanksgiving Margarita

 Thanksgiving Margarita

Ingredients:

2 oz 100% apple cider
2 oz pear juice
1½ oz gold tequila
1 oz Grand Mariner or orange liqueur
Salt (for glass)
Lime
Ice
Cinnamon sticks, for garnish

Directions:

Makes one Thanksgiving margarita; multiply the amounts above by 4 to make a pitcher.

Margaritas

Margaritas

Cinco de Mayo is calling 

Ingredients:

Homemade Margarita Mix
3 cups water
3 cups sugar
Makes 8 cups.
2 cups fresh lemon juice
2 cups fresh lime juice

Combine water and sugar in a large saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Cool syrup at least to room temperature.

Mix simple syrup, lemon juice and lime juice. Cover and chill until cold. Keeps 1 week in refrigerator and also freezes well.

Blended Margaritas   My favorite!
Coarse salt and lime wedges
1 1/2 cups Homemade Margarita Mix
1 cup silver or gold Tequila
1/4 cup Triple Sec

Makes 4 to 6.

Directions:
Rub rims of 6 glasses with lime wedges and dip rims in coarse salt. Set aside. 

Combine Margarita mix, Tequila, Triple Sec and ice cubes in blender. (Depending on the size of your blender, you may have to blend half at a time.) Process until well blended. Pour into glasses. Garnish each glass with a lime slice.

Melon Cocktails

Melon Cocktails Ingredients: 1/4 cup water 1/4 cup granulated sugar 8 cups diced seedless watermelon 2 cups diced cantaloupe 1/4 cup fresh lime juice 1 3/4 cups blueberries 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish 1 1/4 cups tequila 1 cup St Germain Liquor (Elderflower) Ice Club Soda Directions: In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon and cantaloupe until smooth. Set a fine-mesh strainer over a bowl and strain the juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the pureed juice, tequila and St Germain. Refrigerate until chilled, up to 2 days in the refrigerator. Pour the cocktail into tall ice-filled glasses or tumblers, top with a splash of club soda, garnish with the mint sprigs and serve.

Sparkling Blood Orange Margarita

Blood Orange Margarita

SPARKING BLOOD ORANGE MARGARITA      

Makes 1 large drink.

Ingredients:

2 oz. (1/4 cup) Blanco Tequila

1/2 oz. (1 T.) Cointreau or Citronage

2 T. fresh lime juice (Reserve rind to rim glass)

3 oz. (6 T.) sparkling Blood Orange Italian Soda (Trader Joe's)

Equal parts sugar and salt for rim

Directions:

Run the juiced lime around the edge of a glass. 
Dip in a combo of sugar and salt. 
Fill a glass with ice. 
Add all ingredients and stir gently; enjoy!

Moscato Margarita

Ingredients

YIELDS: 4 SERVINGS

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1/4 c. sugar

Lime wedges, for rimming glasses

12 oz. silver tequila

1 c. chopped strawberries

8 oz. moscato

8 oz. triple sec

1/2 c. lime juice 

2 c. ice

Directions

PREP TIME: 0:05

TOTAL TIME: 0:05

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1. In a small dish, pour sugar. Rim glasses with lime wedge then dip in sugar.
2. Combine tequila, strawberries, moscato, triple sec, lime juice, and ice in blender. Blend until smooth, then divide mixture between glasses, garnish with lime wedge and serve.

Paloma

Paloma ~ Summer Drinks

Ingredients
Salt, for rim (optional)
2 ½ ounces tequila
Squeeze of lime juice
Grapefruit soda (like Squirt or Jarritos), to top
Lime wedge, for garnish

Directions:
Fill a highball glass with ice (dip the rim in salt first, if you like). Add tequila and lime juice, then top with grapefruit soda. Stir ingredients together gently. Garnish with a wedge of lime.