Dos Caminos Mexican Restaurants are sharing their latest seasonal cocktail and dish creations that are perfect for celebrating the holidays with family and friends.
These hand-crafted libations and dishes will put you in the holiday spirit.
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The Smokin’ Churro
3 Orange Slices
½ oz. Molasses
¾ oz. Ancho Reyes Chile Liqeur
2 oz. Tanteo Chocolate Tequila
Method: in a pint glass, muddle orange slices and molasses. Add Ancho Reyes Tanteo Chocolate and ice. Shake well. Strain over fresh ice into a rock glass. Garnish with a cinnamon-sugar dusted orange slice.
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Tequila Today
2 oz. Cimmarón Reposado Tequila infused with Chamomile
2 oz. Agave
1 oz. Fresh Lemon Juice
4 oz. Very Hot Water
Method: Take the hot water, honey and mix well in a large mug. Add the tequila and lemon. Mix well.
Garnish with a lemon wheel on the side of the glass a Cinnamon Stick and a sprinkle of cayenne.
Tequila & Chamomile Infusion: Take two chamomile tea bags and infuse in a liter of Reposado Tequila overnight. Remove the tea bags. Good for a month.
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Blood Orange Rickey
2 oz. Langley’s No. 8 Gin
1 oz. Blood Orange Juice
¾ oz. Simple Syrup (50/50)
½ oz. Fresh Lime Juice
Seltzer
Method: Build all ingredients in a shaker (except Seltzer). Add ice and shake hard (30x). Strain into chilled Coupe/Martini Glass. Top with Seltzer. Mix thoroughly. Garnish with an orange half-wheel slice.
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Holly’s Day
1.5 oz. Bacardí 8 Year Rum infused with Cinnamon*
¾ oz. Fresh Lime Juice
½ oz. Honey Syrup (50/50)
Gonet Blanc de Blancs Champagne
Method: Build all ingredients (except Champagne) in a shaker. Add Ice and Shake Hard (30x). Double strain into a Coupe. Fill with Champagne and mix well. Garnish with a Pear Ball on a Pick.
Rum infusion: Take 3 sticks of Cinnamon and add to one liter bottle of Bacardí 8 Year Rum. Infuse for two days. Remove Sticks and Label.
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The Holiday Specials, crafted by Executive Chef Ivy Stark include:
Ponche de Navidad ($13) – Warm el jimador tequila punch, winter fruits, canela
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Ensalada de Noche Buena ($12) – Christmas eve salad, pomegranate, golden raisins, beets and goat cheese
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Arrachera de la Frontera ($24) – Grilled marinated skirt steak, roasted pepper rajas, caramelized onions, charro beans, warm flour tortilla
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Flan de Rompope ($8) – Mexican eggnog flan, spiced pears,whipped crema
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