Entertaining Tips and Recipes Perfect for your Cinco de Mayo Fiesta with SAUZA Tequila

Screen shot 2014-05-02 at 11.27.32 AM

Entertaining Tips and Recipes for your Cinco de Mayo Fiesta with SAUZA Tequila

Tip #1: It’s all in the presentation – Wow your friends with a fabulous celebration by creating a fun watermelon punch bowl to hold your delicious margarita.  To begin, start with a seedless watermelon. Using a sharp knife, carefully trim the bottom to make it a flat surface. Next, cut off the top (about ¼ of the watermelon) and with a melon baller hollow out the flesh. Use an ice cream scoop or large spoon to scrape the inside walls of the watermelon clean. Fill with your favorite margarita recipe and enjoy!

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Tip #2: The New Frozen Margarita – Create a fun spin on the frozen margarita by making delicious and refreshing popsicles.

SAUZA-RITA POPSICLE

2 parts Sauza® Blue Silver 100% Agave Tequila

2 parts DeKuyper® 03 Premium Orange Liqueur

8 parts fresh squeezed lime juice (8-12 small limes, usually)

4 parts sugar

8 parts water

12 3-oz disposable paper cups

12 wooden popsicle sticks or spoons

Directions: Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool. Pour into a pitcher with lime juice, tequila, and orange liqueur. Pour 5 tbsp of margarita into each cup. Place cups into a baking dish and put the dish in the freezer. After about 2 hours, start checking the popsicles. Once they’re frozen enough to support the wooden stick, insert a stick into each popsicle, pushing ¾ of the way into the popsicle. Let freeze several more hours or until completely frozen (or freeze overnight). To serve, peel the paper cup away from the popsicle, starting at the seam of the cup, and carefully remove the bottom.

Makes 12 popsicles.

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Tip #3:  Feature signature cocktails – your party won’t be complete without signature cocktails to sip on throughout your fiesta! 

SAUZA®-RITA

Sauza-Rita
Sauza-Rita

8 parts Sauza® Blue Silver 100% Agave Tequila

12 parts light beer

8 parts frozen limeade

8 parts water

9 lime wedges (for garnish) 

Preparation: In a pitcher filled with ice, combine Sauza® Blue Silver 100% Agave Tequila, limeade, beer and water. Stir gently. Garnish with a lime wedge (optional).

*Serves 9

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FLIRTY FIESTA MARGARITA

Flirty Fiesta Margarita
Flirty Fiesta Margarita

6 parts Sauza® Blue Silver100% Agave Tequila

16 parts cran-raspberry juice

8 parts lemon-lime soda

2 parts DeKuyper® 03 Premium Orange Liqueur

1 part sanding salt

5 lime wedges (for garnish) 

Preparation: Run a lime wedge around half the lip of each glass and dip in sanding sugar to rim.

Combine all ingredients in a pitcher filled with ice. Garnish with a lime wedge.

*Serves 5

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SAUZA® PINEAPPLE CHIPOTLE MARGARITA

Sauza Pineapple Chipotle Margarita
Sauza Pineapple Chipotle Margarita

8 parts Sauza® Blue Silver 100% Agave Tequila

8 parts frozen limeade

16 parts pineapple juice

8-10 dashes Tabasco® Chipotle Hot Sauce

9 pineapple slices (for garnish)

Preparation: In a pitcher filled with ice, combine Sauza® Blue Silver 100% Agave Tequila, limeade, pineapple juice and Tabasco® Chipotle Hot Sauce. Stir gently. Garnish with a pineapple slice (optional).

*Serves 9

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Tip #4: Add some spirit to your food – Sauza can be used as a flavorful shrimp marinade. Spice things up with the recipe below.

TEQUILA LIME SHRIMP

1lb. large shrimp in shell (21 to 25 per pound), peeled and deveined

¼ cup Sauza® Blue Silver 100% Agave Tequila

1 tbsp. lime juice

2 tsp. salt

1 tsp. kosher salt

2 tbsp. butter

¼ cup green onions

¾ cup crema or sour cream

Directions: In a mixing bowl, toss shrimp with salt, green onions, lime juice, kosher salt and ¾ teaspoon coarsely ground pepper. Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza® Blue Silver tequila, and increase heat to medium high. Tilt skillet over gas burner to ignite Tequila. Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with chili powder.

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