Celebrate Cinco de Mayo with Cointreau, Bombay Sapphire, & Caliche Rum!
Cheers!
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Inverted Margarita

1.5 oz. Cointreau
.75 oz. Tequila
.75 oz. Fresh Lime Juice
Shake and strain into a chilled cocktail glass rimmed with salt. Garnish with a lime wheel.
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St-Rita

2 ounces tequila
1 ounce St-Germain artisanal French elderflower liqueur
3⁄4 ounce freshly squeezed lime juice
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Spicy Margarita

2 oz. Blanco tequila
1 oz. Cointreau
3/4 oz. lime juice
2 slices Jalapeno
Pinch of cilantro
Combine all ingredients in a mixing glass and add ice. Shake and strain into an iced rocks glass. Garnish with Cilantro and Jalapeno Spiral.
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The Berry Margarita

1.5 oz. Tequila
1 oz. Cointreau
½ oz. Lime Juice
½ oz. Blackberries
Shake all ingredients with ice and strain into a sugar-rimmed rocks glass.
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The Piña Margarita

2 oz. Tequila
1 oz. Cointreau
1 oz. Lime Juice
1 oz. Pineapple Juice
Muddle fresh pineapple in the bottom of a mixing glass. Add remaining ingredients with ice and shake. Strain over ice in a cinnamon-sugar rimmed rocks glass.
Garnish: Cinnamon Sugar rim, Pineapple Wedge
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Strawberry Spice

1 1/2 oz Caliche Rum
1/2 oz Intense Ginger Liquor
2 oz Strawberry/jalapeño/cilantro pure
1/2 oz fresh squeeze lime juice
1/2 oz Simple syrup
Created by mixologist Luis Villanueva of Pulperia in New York City
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Eastern Mai Tai

1.5 oz Bombay Sapphire East gin
¾ oz fresh lime juice
½ oz Orgeat syrup
8 drops saline solution
¼ oz simple syrup
Shake all with ice and serve on the rocks in a rocks glass. Garnish with a mint sprig and lime wedge.
Created by North American Brand Ambassador of Bombay Sapphire gin Gary Hayward.
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