I was back at the Astor Center last week, attending a class on Tequila. Sangrita was our "welcome" cocktail. (You've got to love a class that starts with someone handing you a cocktail.) From what I remember (after all I did drink a lot of tequila...all for the sake of research, of course) Sangrita started as a kind of chaser or quencher that you would drink to accompany a glass of homemade (often badly made) fiery tequila. Originally made with pomegranate and chili peppers it's evolved in the last 100 years and is now best known made with a tomato and orange juice base. It's meant to be sipped alternately with a nice glass of tequila blanco. We were served 2 oz. of Platino (pictured on the left) with 2 oz of fresh sangrita (pictured on the right). If you add a third glass of straight lime juice the drink is called a "Mexican Flag" since it represents the three major colors in the flag, red, white and green. This sangrita recipe is easy...and a great way to impress your friends on Cinco de Mayo! Cheers! XO Martha
2 oz. Platino or tequila blanco
Served with 2 oz. of fresh sangria mix
3/4 cup tomato juice
1/2 cup orange juice
3 tablespoons fresh lime juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon chili powder
1 tablespoon of hot sauce
Combine all the ingredients in a pitcher, shill in the fridge before serving.
Martha's St. Rita
Pinterest and the Communal Pantry's Pinterest boards in particular, are HOT! So we've decided to take our favorite pics and recipes and see if they taste as good as they look on the computer. I (naturally) had to try a cocktail and this one combined my love of the Margarita and St. Germain...it is divine, although I thought the recipe needed a tiny bit of tweaking for my tastebuds to be completely happy.
Follow the St. Germain recipe, but bulk up the St Germain to 1.25-1.5 parts and add at least 1 part lime juice.
click picture to link to the St Germain website
Ever since whiskey school my husband has been inspired and empowered to think he could be a master bartender. One of his favorite new hobbies is "reading" cocktail recipe books. His new "Bible" is The PDT Cocktail Book written by bartender Jim Meehan of the PDT Bar in the east village. He spends a lot of time finding recipes with his favorite liquors. Top on the list are: whiskey, tequila and aperol. It's no surprise he sussed this drink out...and you know what, I thought it was pretty darn good.
Created by Leo Robitsheck, New York Winter 2009
2 oz. El Tesoro Anejo Tequila
.75 oz Aperol
.75 oz Cherry Heering
.75 oz Lemon Juice
Shake with ice and strain into a chilled, Del Maguey Vida Mezel-risned coupe glass. Garnish with a lemon twist.
A few years ago we were down at our best friend's in Delaware and we went with them to a party in their neighborhood. A man offered me a drink and told me they were the best margaritas...I had to try one...it was called a Jim Doyle Margarita or something after some guy who used to make them. I accepted the drink, smiled and told him I knew how good they were, Jim Doyle was my father.
1 can frozen lime aide
Dump the can of frozen lime aide in the blender. Fill emptied lime aide can with tequilla, dump in blender. Fill can with triple sec, dump in blender. Fill can with ice, dump in blender (duh!) Mix well. Pour into glasses and top each portion with a splash of Grand Marnier and a wedge of lime.
Cheers! XOXO MarthaTo hear more of the story behind the Jim Doyle Memorial Margarita click HERE