Happy Cinco de Mayo

Today is a glorious day. It's Cinco de Mayo. No, it is not actually Mexico's Independence Day, but rather, it commemorates the Mexican army's victory over the French at the Battle of Puebla in 1862.

As you can see, I spent much of last night with my dutiful hand juicer well, in hand. I've got a couple of Margarita recipes up my sleeve to entertain friends at our evening's fiesta at my home. Here's the Margarita menu:

Stephanie's Classic Triple Sec Margarita:

• 2 parts blanco or plata 100 % agave tequila

• 1 part Hiram Walker Triple Sec (my go-to Triple Sec over Cointreau, especially if I’m planning to make drinks for a large group like tonight)

• 3/4 part fresh lime juice

• 1/4 part (or two bar spoons) agave syrup (Optional, but in my mind, quite a delightful addition)

Incorporating a different taste from another of my favorite products from the broad "orange liqueur" category is the classic with quite the deeply rooted heritage

Imperial Daisy:

• 2 oz. Tequila Anejo
  
• 1 oz. Mandarine Napoléon
  
• 1 oz. Freshly squeezed lime juice
  

Both of these cocktails can be enjoyed by shaking well with ice and straining into a chilled cocktail glass with (my personal preference) a partially salted rim.

Enjoy your day's fiestas!
SJ

Winter Wonders

The countdown to spring continues here, but Winter does have a few redeeming qualities. It makes great weather for drinking the following: Mindas Touches, Fireside Sippers, and Chrysanthemums. Curl up with a good book and one of these in your hand and you won’t be disappointed!

Fireside Sipper – drink and photo by Cheri Loughlin

1-1/2 part Premium Single Malt Scotch Whisky

3/4 part Hiram Walker Peach Flavored Brandy

1/8 part Hiram Walker Amaretto Liqueur

1/4 to 1/2 part Filtered Water to taste

Place liquids in a mixing glass – no ice. Stir gently to blend. Pour into snifter.

Chrysanthemum

2 oz. Dry Vermouth

1 1/2 oz. Benedictine
1/4 tsp. Pernod Absinthe

Stir Vermouth and Benedictine with cracked Ice. Strain into a cocktail glass. Add Pernod and garnish with an orange twist (flamed, if you prefer).

Mindas Touch

1 oz. Chivas Regal 12yo

1/4 oz. Apricot and Butterscotch Syrup

1 dash Orange Bitters

Stir and serve in a rocks glass filled with ice. Garnish with dark chocolate shavings.