- 1 oz – Blanco Tequila
- 1/2 oz – simple syrup
- Champagne or Sparkling Wine
- fresh sliced strawberries
Add 1 ounce of tequila and a splash of simple syrup to a champagne flute. Add sparkling wine and fresh sliced strawberries.
What could be better than warm summer afternoon, good friends and a large pitcher of Strawberry Basil Margaritas? [Read more…]
This variation on the traditional mint julep substitutes silver tequila for bourbon. The additional of basil syrup adds yet another level of herb flavor. [Read more…]
Tuesday we celebrated National Margarita Day with 6 Fiesta-Worthy Margaritas. To celebrate Friday we’ve decided to turn up the heat by adding some red chili peppers. You may want to have a glass of ice water standing by to put out the fire.
Cheers and here’s to the weekend!
Wet the rim of a cocktail glass with a piece of lime, then turn the rim in a shallow plate of coarse salt. Garnish with a 2 inch piece of the chili.
Slice a red hot chili pepper into slices. Place the pieces in the bottom of a cocktail shaker, add a splash of the Grand Marnier and muddle for 20 seconds or so. Add the tequila, triple sec, sweet and sour mix, orange juice and the rest of the Grand Marnier to the cocktail shaker. Add ice to the shaker, then shake the mixture for 10 seconds. Strain and serve.
Tuesday, February 22nd is National Margarita Day in the U.S., and we will stand shoulder to shoulder at the bar in our giant sombreros with our southern brothers and sisters on this most important celebration.
The origins of the Margarita are disputed, and the Wikipedia page sums up some of the most popular theories. But, no one can argue that the Margarita is a dang good drink, in fact it was the most ordered mixed drink in America in 2008 according to Cheers On-Premise Handbook representing 18% of all orders (behind were Martini, Run & Coke, Vodka & Tonic and the Cosmopolitan). According to Brown-Forman in 2008 Americans ordered an average of 185,000 Margaritas per hour. Now that my friends is a happy hour!
Here are 6 of our favorites Margaritas. Set your blenders to awesome!
Spread salt in a small dish. Wet the rum of a cocktail glass (we need to do a resupply run on our Margarita glasses), turn turn the glass in the salt, covering the rim. Combine the tequila, triple sec and lime juice in a cocktail shaker full of ice. Shake well for 5-6 seconds and then strain into the cocktail glass.
Combine the frozen strawberries and sugar in the blender and pulse until they are chopped well. Add the ice and pulse again. Next, stir the tequila, lime juice and triple sec in a separate glass. Gradually pour the mixture into the blender until the mixture is smooth. Pour the mixture into cocktail glasses rimmed with coarse salt. Garnish with a slice of lime.
Add the ice to the blender, pulse until crushed. Combine the rest of the ingredients in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in coarse salt. Lean Spanish, then pour and serve.
Moisten the rim of a martini glass with a wedge of lime. Add coarse salt and chili powder to a small plate and turn the rim of the martini glass to create a salt & chili powder rim. Add the rest of the ingredients to a cocktail shaker half filled with ice. Shake and then strain into the cocktail glass.
Moisten the rim of a martini glass with a wedge of lime. Add coarse salt to a small plate and turn the rim of the martini glass to create a salt & chili rim. add the slices of jalapeno to the blender, add lime juice, simple syrup and the celery leaves – pulse until the pieces are chopped. Add triple sec, agave nectar and tequila and blend until smooth. Strain into the martini glass and garnish with the rest of the jalapeno pepper.
Start by moistening the rim of a martini glass with a wedge of lime. Add coarse salt and chili powder together on a small plate and turn the rim of the martini glass to create a salt & chili rim (delicious!). Add the tequila, 1/2 tbsp on agave nectar, pineapple and lime juice to a cocktail shaker half filled with ice. Shake and then strain into the cocktail glass. Garnish with slices of lime and jalapeño.
You don’t often thing of adding tequila to a creamy drink, however it works great in this case. The initial taste of the chocolate and raspberry comes surrounded by the full bold taste of the tequila. It’s creamy texture and smoothness is deceptive, this kiss really packs a punch.
Place 3-4 ice cubes in cocktail glass in place in the freezer. Combine the tequila, creme de cacao and chambord in a cocktail shaker with 3 ice cubes. Shake for 10 seconds. Add the double cream and stir well. Remove glass from freezer and strain contents of shaker into it. Skewer 3 fresh raspberries and serve.
Here’s hoping you’re making these two at a time
It’s finally here, it’s Superbowl Sunday and the Green Bay Packers are ready to stare down those terrible towels of the Steelers and bring back the Vince Lombardi Trophy (hmmm… is it obvious which side we are cheering for – whispers “Go Pack Go!). Seriously, there’s nothing more awesome than seeing two working class towns battle for one of the biggest prize in sports.
Superbowl Sunday means Superbowl parties; so bring on the hot wings, the giant bowls of cheetos, salsa & chips and that heart-clogging seven layer dip.
Big Game Party Tips
But any true party pro will tell you (and we are pros here at Madtini Labs), the secrets of surviving the big game are don’t peak too early, have fun in moderation and make sure you make it home safe and sound after. That means having a designated driver, take transit or cab or even sleep over.
Friends take care of friends, even though your friend Doug (real name withheld due to court proceedings) wore his pants on his head last year and streaked around your Cul de Sac screaming “Who dat say dey gonna beat dem Saints?” after New Orleans won last year.
On to 2011
Over the past week we’ve seen dozens of drinks designed for the Big Game published on blogs and websites throughout the interverse. Out of all of these, we chose these two cocktails from Hornitos as our ‘Official Madtini Big Game Cocktails’. (BTW: It would be great if LCBO stocked these two products, so we didn’t have to rely on the cross-border shopping of friends of Madtini)
Mis the ingreidents in a large glass with ice. Garnish with two lime wedges and just to be fancy a lime zest twist. Serve and enjoy with your Terrible Towel.
Add the agave nectar and bitters to an old-fashioned glass and mix. Add ice, the Tequila and stir well. FIrnish off with a healthy wedge of old cheddar cheese (Wisconsin cheese if you can find it)
Heat the cider and cranberry juice in a shallow saucepan. Remove from heat as steam begins to rise, do not boil. Add the tequila and triple sec. Pour into a warm mug and garnish with a twist of lime.
Drink adapted from Food.com.
Having recently been to the Toronto Tequila Tasting Show, we were only too happy to include this great tasting hot cocktail in our 12 Days of Madtini Holiday Cocktails list. The recipe is adapted from the Food Network , where it appeared courtesy of Jill Davie, Chef de Cuisine at Los Angeles restaurant Josie.
Add cocoa powder, chili powder, cinnamon and cayenne pepper to a saucepan on low heat. Stir lightly for a few minutes until you can begin to smell the roasting spices in the air. Using a wooden spoon, slowly add the Baileys. Bring the mixture to a slow simmer. Next, stir in the agave nectar and then remove from the heat. Rim your mug or cocktail glass by dipping it into a saucer of agave nectar and then into a saucer of paprika. Add the tequila, then the hot cocoa and Baileys mixture. Stir with a cinnamon stick and then serve.
Today there are over 100 distilleries in Mexico producing over 600 brands of Tequila, and on Friday night over 30 of these brands were available for tasting at the Tequila and More Ultimate Tasting Experience. In addition to tequila, the show included tourism booths, Mexican handcrafts and of course the delicious foods of Mexico.
The night was a great opportunity for the Madtini Intoxicology crew to learn more about tequila’s history, its production and the different types available. Having so many great brands together in one place allowed us to experience the unique and subtle (sometimes not so subtle) differences between them. We were offered tequila glasses which resembles a small wine glass to sample the different brands. Several brands offered up variations of the ever-popular Margarita cocktail plus a chance to try a tequila cosmopolitan.
Besides knowing which end of the bottle to pour from, I know little about tequila. We learned that Tequila originated around the town of Tequila and comes from fermenting and distilling the sap of the agave plant that grows in the area’s red volcanic soils. Some people assume the agave is a some form of cactus due to its ominous appearance, but it’s actually a relative of the lily. But beware, still its sharp spines of the agave are poisonous and very painful to the skin.
By law, only the Mexican states of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas can produce a drink called tequila. The types of tequila are Oro (gold) and blanco (silver), which tend to have a bite to them, due to their young age, while añejo (aged) tequilas have a smoother and more complex taste from resting (or resposado).
Most people’s experience with tequila in this area comes from the popular (and delicious) Margarita, or lining up multiple shots. We opted to sip our tequila slowly and enjoy the subtleties of its taste and aromatics. At the end of the evening our clear preference was for the Herradura Resposado, an award-winning tequila with over 16 medals won in international competitions. Herradura first introduced the world to its reposado tequila in 1974, aged for 11 months in toasted white oak barrels provides the tequila with a deep copper colour and smooth taste. It’s aroma and taste provided hints of cinnamon spice, vanilla and is ideal for slow sipping. We’ll be looking for this brand on our next shopping trip.
After this night, we’ll feel much more comfortable while considering and purchasing quality tequila for our cocktails.