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Turkey Day Tequila Cocktails

Thanksgiving Day is just as much about Football as it is Turkey. I don’t know who your favorite team is and it doesn’t even matter. All that matters is that you have the right cocktail(s) in your hand on the big day. Start by putting the Bourbon down and picking up a bottle of Hornitos. But, if you must have whiskey, try the Black Barrel.

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Let’s keep it seasonal. Cranberry and Sage. Sound good? Yes! This margarita will be the perfect accompaniment to your holiday spread.

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The muddled sage in this cocktail adds a nice savory, herbal flavor to the cocktail that pairs perfectly with the sweet-tart cranberry syrup and the clean and crisp agave flavors of Hornitos Plata.

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Cranberry-Sage Margarita:

2oz. Hornitos Plata Tequila

1oz. Fresh Lime Juice

1oz. Cranberry Syrup

3-4 Sage Leaves (Muddled)

2 Dashes of Bitters (Optional, your choice)

Cranberry Syrup:

1 Cup Unsweetened Cranberry Juice

1 Cup Sugar

1/4 Cup Water

Add the cranberry juice to a sauce pot. Reduce by half and add sugar and water. Heat long enough to dissolve sugar and remove from heat. Let cool and bottle.

*Muddle sage leaves in the bottom of your shaker. Add remaining ingredients and fill with ice. Shake your life away and strain into a rocks glass. Garnish with Sage leaves.

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The next drink will get you ready for football watching post turkey. After you’re totally full, stuffed and can’t take another bite, you’ll want to curl up with this cocktail. We’re using a Pumpkin Ale that has some nice baking spice notes to compliment Hornitos Reposado.

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We’re dipping into [seasonal] Shandy territory with this cocktail. The perfect sipper for Game/Turkey Day.

Pumpkin Shandy:

2oz. Hornitos Reposado Tequila

1oz. Cinnamon Syrup (Simple syrup with 2 Cinnamon sticks)

1oz. Lemon Juice

2 Dashes Orange Bitters (Optional)

Pumpkin Ale

*Add all ingredients minus beer into a cocktail shaker. Fill with ice and shake. Strain into a pint or other beer glass and top with your favorite pumpkin ale.

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Bonus Cocktails!!!!

Hornitos Harvest:

2 Parts Hornitos® Black Barrel® Tequila

1 Part Pomegranate Juice

1/2 Part Lemon Juice

1/2 Part Simple Syrup

Lime Wedge

Preparation: Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lime wedge.

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Orange You Thankful:

1 Part Hornitos® Spiced Honey

1 Part Orange Juice

3/4 Part Grapefruit Juice

Top With Tonic

Orange Peel

Preparation: Combine all ingredients except tonic in a shaker with ice, shake vigorously, strain over fresh ice and top with tonic. Garnish with an orange peel.

Orange You Thankful

Cheers and Happy Holidays! Be sure to enjoy Hornitos Tequila!

 

 

 

 

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How Well Do You Know Your Orange Liqueur?

Orange liqueur. We all know it well, But, how well do you know Mandarine Napoléon? Mandarine Napoléon is comprised of the finest mandarine oranges and 10 year old aged cognac. As you may be guessing, Mandarine Napoléon does refer to Napoléon Bonaparte. The orange liqueur was custom made for Napoléon by chemist Antoine-Francois de Fourcroy and not released to the public until after both of their deaths. This spirit is very unique. Not only because it’s the perfect blend of mandarines and cognac, but also because of it’s hue. Most distilled orange liqueurs are clear in color. Mandarine has an “aged” amber tone with hints of orange. Mandarine is distilled in Belgium where it was created in Arnold Holstein pot stills. Just a “stones throw away” from where Napoléon was defeated. Oh the irony! Enough about the history, how does it taste?

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As we’ve already noted, the color is an amber tone with hints of orange. Mandarine is surprisingly quiet on the nose but there are hints of fresh mandarine oranges. The aroma isn’t bright and crisp but rather suddle and smooth with hints of  spice. On the palate, Mandarine is smooth and sweet with a burst of orange up front followed by spice and even a tinge of licorice. At 76 proof, Mandarine is an easy sipper over ice.

For the first cocktail, I wanted to play on the spice notes found in Mandarine Napoléon. Mixing spiced rum and scotch we have the Emporer cocktail.

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1oz. Spiced Rum

1oz. Scotch

3/4oz. Mandarine Napoléon Orange Liqueur

1 Dash Angostura Bitters

*Add all ingredients to mixing glass and stir until chilled. Strain into coupe glass and garnish with an orange twist.

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Aged Margarita:

2 1/2oz. Anejo Tequila

1 1/2oz. Mandarine Napoléon Orange Liqueur

1oz. Fresh Lime Juice

1/4oz. Agave Syrup

*Add all ingredients to shaker and fill with ice. Shake until chilled and strain into double rocks glass over fresh ice.

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The Perfect Sidecar:

2oz. Cognac

1oz. Mandarine Napoléon Orange Liqueur

1oz. Lemon Juice

*Add all contents to a shaker and fill with ice. Shake until chilled and double strain into coupe glass. Garnish with lemon twist.

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Cheers!

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New Year’s Eve Cocktails With Tequila Avion Anejo

Let the countdown begin. I can hear the sounds of champagne corks popping all over the place! Champagne is of course the go-to spirit for celebrations and a quintessential spirit to have on NYE. However, it’s always nice to switch it up a bit. Champagne cocktail anyone? Bitters, sugar cube and bubbly…I’ll be having one. I’ll also be having some tequila. Not any tequila. Tequila Avion Anejo. The good stuff. After all, we’re moving into the new year. Let’s move with the best.

A NYE party isn’t just any old party. More than likely there will be copious amounts of booze floating around. And, more than likely, you won’t want to play bartender at your own party. What’s the solution? Batched cocktails. If you plan on having a real booze spread (as you should), make at least two of your cocktails ahead of time. And make it simple. Something your guests can relate to. If you’re not throwing a huge shindig, it’ll be fun to mix up a few drinks for a couple of friends and family. This NYE we’ll be having an in season pomegranate margarita (with fresh grenadine) and Anejo Manhattans. If you want to keep it super easy and classy, toast with Tequila Avion on the rocks or neat. Or, kick it up in an old fashioned.

Before we get to the Margarita and Manhattan, here are a couple of cocktails from Tequila Avion:

El Vaquero (aka Flying Cowboy)

Esteban Ordóñez of Burning Waters NYC

1 1/2 oz. Tequila Avión Anejo

1/2 oz. Rye whiskey

1/2 oz. Cinnamon schnapps

1 oz. Pear pure

3/4 oz. Lemon juice

1/4 oz. Simple syrup

Cinnamon stick for garnish

Combine all ingredients in an ice filled shaker, shake vigorously until well chilled. Strain into a Collins or highball glass. Garnish with a cinnamon stick.

El Vaquero FINAL - High Res

 

Bitter But True

Chris Kearns of Burning Waters, NYC

1/2 oz. Tequila Avión Reposado

3/4 oz. Lime

3/4 oz.Agave syrup

1/2 oz. Campari

5-7 Mint leaves

3 drops of vanilla essence

Lime wheel and mint sprig for garnish

Combine all ingredients in an ice filled shaker, shake vigorously until chilled. Double strain over ice in a double rocks or double old fashioned glass. Garnish with a lime wheel and mint sprig.

Bitter But True FINAL - High Res

 

The Margarita and Manhattan share one common ingredient: Fresh Grenadine. You may as well kill two birds with one stone. Less ingredients to buy at the store, the less time you spend making cocktails and the more time you have to sit back and say “cheers”!

For Grenadine:

1 Cup Pomegranite Arils (Seeds) or Pomegranate Juice

1 Cup Sugar

1 Cup Water

*Bring all contents to a simmer to dissolve sugar and cook for about 10 minutes to incorporate. Cool, strain and bottle.

There are plenty of grenadine recipes out there, this one is simple and straight to the point. Just don’t use that red colored, pre-bottle stuff. You know the one that’s named after a flower. I’m sure there’s no pomegranate anywhere in there.

Pomegranate Margarita:

2oz. Tequila [ Preferrably Avion Anejo]

1oz. Grenadine

3/4oz. Fresh Lime Juice

2 Dashes Orange Bitters [Optional]

*Add all ingredients to shaker and fill with ice. Shake until chilled. Strain into salt rimmed (if you’d like) rocks glass or serve up. Garnish with pomegranite seeds. Cheers!

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Anejo Manhattan:

2oz. Tequila Avion Anejo

3/4oz. Sweet Vermouth

1/4oz. Grenadine

Half Pipett Burlesque Bitters [or Angostura]

*Add all ingredients to your mixing glass and fill with ice. Stir until chilled and strain into coupe glass or serve over ice. Garnish with brandied cherry. Cheery!

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Happy New Year from FoodieTails and Tequila Avion!!

 

 

 

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Margarita 43

Sweet with a little spice, warming but cool, refreshing like a nice breeze on a summer day…enough about me, let’s talk cocktail. Monday’s call for a lot of [stress relieving] things. Of course I’m not advising that you drink your stress away. But, make a few Monday’s out of the month “Margarita Monday”.

There are so many ways to make and have a margarita. Frozen, on the rocks, up, infused tequilas, different triple secs, bitters, salt, no salt, agave, Tommy’s Margarita and even with green chartreuse! This Monday’s Margarita is made with Licor 43. A spanish liqueur, Cuarenta Y Tres is made with citrus, fruits, aromatic herbs and spices totaling 43 ingredients and is flavored with vanilla. Very easy to sip on the rocks and mixes well into cocktails. At around $23, it’s a good buy for your home bar. Vanilla mimosas anyone?

 

Margarita 43:

2oz. Blanco Tequila

1oz. Licor 43

3/4oz. Fresh Lime Juice

2 Dashes Regan’s Orange Bitters [Optional]

1 Jalapeno Ring

*Add all ingredients to shaker and fill with ice (No need to muddle jalapeno ring). Shake until chilled, double strain into coupe glass or over fresh ice. Garnish with lime wheel and jalapeno ring. Cheers!

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Cilantro Oil

Fresh and bright, you can use this oil for a number of things. Margaritas, gimlets, fajitas. That’s what I did today. The oil was fun and easy to make. Easier than I thought it would be. It’s basically an infused oil that you can make with any leafy green herb. Parsley, basil, mint, tarragon, you get the idea. If you happen to be growing herbs in your garden (you’ve probably already done this) this is a great and different way to utilize your herbs.

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I just love cilantro. It’s one of my favorite leafy herbs.

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Blanch 1 cup of your leafy herbs for 30 seconds.

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Shock in ice bath to keep bright green color and stop cooking.

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Blend with 1 Cup of canola or vegetable oil. Vegetable used here.

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Jar and let sit for 24 hours without shaking.

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It’s hard to see the separation here. After 24 hours or an overnight rest, the solids would have separated from the oil.

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Strain oil through cheesecloth to collect solids. The oils can be strained twice if need be. You should have a clear green oil free of any solids. Once strained and bottled, it’s ready for use. I made fajitas and gave them a good douse of cilantro oil. Like finishing a pizza or pasta with olive oil. Enjoy!

Margarita Time!

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Fresh Pineapple Margarita:

2oz. Fresh Pineapple Juice

2oz. Blanco Tequila

1/2oz. Fresh Lime Juice

1 Barspoon Agave

Cilantro Oil

*Add all ingredients to to shaker minus cilantro oil. Fill with ice and shake until chilled. Strain into coupe glass and add drops of cilantro oil. They’ll float right on top. Cheers!

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Cranberry Margarita

No, this isn’t that flavored (malt liquor) margarita that comes in a can. This is the real thing! And, it’s the best cranberry margarita you’ll ever have. It’s just good. Nothing fancy or complex, just good. Make a big batch of this margarita for your Cinco de Mayo celebration. Even if you’ll be celebrating on a Monday.

For Cranberry Syrup:

1 Cup Unsweetened Cranberry Juice

1 Cup Sugar

1/4 Cup Water

Add the cranberry juice to your pot. Reduce by half and add sugar and water. Heat long enough to dissolve sugar and remove from heat. Let cool and bottle. This makes the best cranberry syrup ever!

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What’s better than a spicy margarita? I’m sure you’ve seen all types. This one has a little kick. Remember Veruca Salt? Somehow, I still have some of the serrano infused reposado tequila. We’ll be using it here. You know, to get rid of it.

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For Cranberry Margarita:

1oz. Cranberry Syrup [See note above]

1/2oz. Lime Juice [Fresh]

1 1/2oz. Serrano Infused Reposado Tequila

2 Dashes Orange Bitters [Optional]

*Add all ingredients to shaker and fill with ice. Shake until chilled. Strain into coupe glass or over fresh rocks. Garnish with lime wheel. Cheers!

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