1 oz Sauza Commemoritiva Tequila
Ω oz Cointreau
Ω oz Presidente Brandy
Ω oz Rose’s lime juice
1/3 cup sweet & Sour mix
Combine all ingredients in a shaker with crushed ice.
Shake Pour drink into a martini glass rimmed with salt.
Serve the remainder of the drink in the shaker on the side.
Makes 1 serving.
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1 oz vodka
Ω oz triple sec
1/3 cup sweet & sour mix
Lemon wedge
Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve.
Makes 1 serving.
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Punch bowl and glasses Ice forms made with lime slices and raspberries 1 1/2 cups Raspberry Puree or 1/2 cup raspberry syrup 4 cups pineapple juice 2 cups vodka 1/2 cup fresh lime juice 3 cups chilled orange-flavored sparkling water Lime slices and raspberries for garnish (optional)
At least 3 hours ahead, make the ice forms.
To make the Raspberry Puree, process 4 cups of fresh or frozen raspberries to a smooth puree in a blender. Strain the puree into a bowl through a fine-mesh sieve to remove the seeds, pushing on the mixture with the back of a wooden spoon to extract all the juice.
Combine the puree, pineapple juice, vodka and lime juice in the punch bowl and mix well. Just before serving, slowly pour in the sparkling water. Place the ice form in the punch. Garnish with the lime slices and raspberries, if desired.
Note: For a nonalcoholic Raspberry Rambler, substitute 2 cups pineapple juice for the vodka.
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Ice cubes 1 ounce melon liqueur 1 ounce Cointreau 1/2 ounce lemon juice Maraschino cherry
Half-fill a cocktail shaker with ice. Add the melon liqueur, Cointreau and lemon juice. Shake well and strain into a chilled cocktail glass. Garnish with a maraschino cherry.
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1 lemon, chopped 1/2 ounce sugar syrup Ice cubes 1 1/2 ounces chili-infused tequila 1/2 ounce vanilla liqueur LemonadeChili-Infused Tequila:
Tequila or spirit of your choice
5 red bird’s-eye chilies
Muddle the lemon and sugar syrup in a cocktail shaker. Add a scoop of ice, then the tequila and vanilla liqueur. Shake vigorously and strain into a tall, chilled glass 1 inch from the top, then top up with lemonade.
For the Chili-Infused Tequila:
Pour your chosen spirit into a four-cup airtight or screw-top container (reserve the empty bottle). Add 5 red bird’s-eye chilies, seal the lid tightly, and store in a dark, cool, dry place for 3 to 5 days. Gently shake the mixture now and then, and check how the flavor is developing. The longer you leave it, the stronger it will become.
If it becomes too strong, dilute it with unflavored spirits until you reach your preferred intensity. When you’re done, strain the liquid into the original bottle and store in a freezer, ready to drink.
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1 1/2 ounces silver rum 1/2 large banana (about 4 ounces) 1/2 ounce lime juice 1 teaspoon simple syrup 1/2 ounce maraschino liqueur 1 cup crushed ice 1 sprig mint, for garnish 1 slice banana, on a cocktail pick for garnish Old-fashioned or large cocktail glass
Blend the rum, banana, lime juice, syrup, maraschino liqueur and ice in an electric blender until smooth, about 15 seconds. Pour into the glass and garnish with the mint sprigs and skewered banana slice.
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3 ounces peach nectar 5 ounces cold Spanish sparkling wine or dry champagne 1 thin peach slice and 1 raspberry, for garnish
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the original authentic recipe from Havana Cuba
1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda
Place the mint leaves into a long mojito glass (often called a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn’t available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.
** Optional ** While the following isn’t the authentic original Bodeguita del Medio Cuban recipe for a mojito, some people will take half of the juiced lime and cut into into four wedges to add to the glass. Another variation is to add Angostura bitters to cut the mojito’s sweetness, which is a popular version in Havana hotels although not the true Bodeguita recipe. Some Cubans also use “guarapo” in place of the powdered sugar, which is a sugar cane syrup available in the Latin food section of some supermarkets and definitely in online Latin grocery stores (typically sold in 12 ounce cans just like soft drinks).
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1 1/2 cups crushed ice 1/2 orange 1/2 lemon 2 ounces Scotch Dash of orgeat syrup Dash of simple syrup 1 sprig mint, for garnish Double old-fashioned glass
Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon half over the ice and drop the rind into the shaker. Add the Scotch, orgeat syrup and simple syrup; shake and pour into the glass without straining.
Garnish with the squeezed orange rind, decorated with American and British flag picks, and the mint sprig.
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