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Today is National Hot Toddy Day!  A perfect day for it, since it’s only 15 degrees in Central New York at the moment.  The GSN desk was sent a few recipes to share with our readers.  Enjoy!

image001DRAMBUIE® Rusty Apple Toddy
In a coffee mug, add:
3 parts heated Apple Cider
1 part DRAMBUIE® Scotch Liqueur
Juice from one-quarter Lemon wedge

image002Stir briefly. Garnish with a cinnamon stick.

Hot Tully
1 oz Tullamore Dew
1/2 oz simple syrup
1/2 oz fresh lemon juice
3 oz hot water

First warm a mug with hot water, then discard and combine ingredients above.  Stir before serving.
Options: Add fresh ginger for a bit of a bite, or infuse the simple syrup with fun flavors such as cinnamon and orange, or apple and ginger.

image003Milagro Hot Toddy
1.5 parts Milagro Anejo Tequila
1 part Agave Nectar
4 Cloves
1 Cinnamon Stick
1 Whole Anise Star
4 parts Boiling Water
1 Lemon Wheel
Optional: Whipped cream

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1953_12Interestingly enough, the first printed recipe for the Margarita shows up in the December 1953 issue of Esquire magazine (pictured at left) Here’s what they had to say about it: Drink of the Month – “She’s from Mexico, Senores, and her name is the Margarita Cocktail–and she is lovely to look at, exciting and provocative.”

1 ounce tequila
Dash of Triple Sec
Juice of 1/2 lime or lemon

Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt–pour, and sip.

Anyone today would certainly recognize that recipe, albeit in a more definitive form (more Triple Sec, no lemon, and no crushed ice).

But, the origins of the Margarita go back much further, probably about 25 years earlier.  No one knows for sure who created the drink, but my favorite theory about the name is that it was originally called a Tequila Daisy.  The Spanish word for daisy is Margarita, and a Tequila Daisy was basically a Margarita (tequila, orange liqueur, sour mix).  In any case, it has become one of the top 10 cocktails of all time.

Here are some modern versions crafted just in time for your celebration:

GildedHareThe Gilded Hare (Courtesy of Matt Grippo at Blackbird in San Francisco)
1.5oz Suerte Blanco Tequila
.5oz Gonzales Byass Amontillado Sherry
.5oz Cinnamon Syrup
.5 Grapefruit
.5 Lime
5 Drops of Bittermens Hellfire Shrub
This winter influenced margarita is a tad complex. Suerte Blanco tequila, amontillado sherry, lime, grapefruit, cinnamon and habanero. Big bright tequila flavors up front and a warm lingering finish of spice and wood with just enough kick to warm your mouth without the burn.

image012 Lemon Basil Margarita (Courtesy of Cointreau)
1 1/2 oz. Blanco Tequila
1 oz. Cointreau
1/2 oz. Lemon Juice
1/2 oz. Lime Juice
3 basil Leaves
Combine all ingredients in a mixing glass and add ice. Shake and strain over ice in a rocks glass. Garnish with basil and lemon wheel.

drinkCRUZ Citrus Margarita (Courtesy of CRUZ Tequila)
2 parts CRUZ Silver Tequila
¾ parts agave nectar
1 lime squeezed
½ lemon squeezed
½ orange squeezed
1-2 parts filtered water
A couple sprigs of mint
Shake all ingredients with ice and strain over fresh ice. Garnish with a mint sprig.

image001Cucumber Lavender Margarita (Courtesy Tortilla Republic, West Hollywood)
2 oz. Casa Noble Organic Tequila (or other 100% agave silver tequila)
2-3 ½ Inch Cucumber Slices, muddled
1.5 oz. Fresh Squeeze Lime Juice
0.75 oz. Lavender-Infused Simple Syrup
(soak 4-5 sprigs of lavender in simple syrup for 2-3 days, or purchased at Farmers’ markets and specialty grocers). Shake. Pour into a 12.5 oz. glass on rocks. Garnish with cucumber and fresh lavender blossoms.

image006The Milagro Blood Orange Margarita (Courtesy of Milagro Tequila)
1 ½ parts Milagro Silver Tequila
¾ part Solerno Blood Orange Liqueur
1 part Fresh Lime Juice
¾ part agave nectar
Pour all ingredients in a Boston Shaker with ice. Shake and strain over fresh ice in a salt-rimmed rocks glass. Garnish with orange and lime wheels.

image003StrawBeerita (Courtesy of Licor 43)
3 oz. chilled beer, lighter-style lager
1 oz. Licor 43
1 oz. tequila
1/2 oz. lime juice
3 Strawberries
Lime
Directions: Cut strawberries and a few lime slices and muddle in a shaker. Add tequila, Licor 43, lime juice and ice and shake. Pour mixture into a margarita glass and top with beer. Garnish with a strawberry slice and lime wedge.

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indexWilliam Grant & Sons’ Milagro Tequila has released the second edition of its ultra-premium Unico expression. Rolling out in September, the limited edition offering is a joven blend, made with a mix of aged silver Tequila and barrel-aged reposado and añejo reserves. After blending, the liquid is filtered and oxygenated to remove color, then packaged in a handcrafted bottle. Just 1,500 bottles of Unico’s second iteration will be available at select retailers, bars and restaurants, priced at $300 each.

indexLucas Bols USA has launched its Bols Watermelon liqueur in the U.S. Previously available in Europe, the extension is targeted largely toward the cocktail occasion, for use in watermelon Spritzers and Martinis, among other drinks. Bols Watermelon is currently available across U.S. trade channels in a 1-liter format. The liqueur’s U.S. debut comes on the heels of Lucas Bols USA’s launch of Bols Elderflower in February, and brings the brand’s lineup to around 35 flavored liqueurs.

indexMoët Hennessy is debuting Glenmorangie Pride 1978, which the company hails as Glenmorangie’s rarest whisky to date. The luxury single malt—sourced from five casks in the distiller’s archives—was bottled in 2012 following 15 years of extra-maturation in Bordeaux Premier Grand Cru Classé casks, the longest extra-maturation of any of Glenmorangie offering thus far. Retailing at around $5,000 a bottle, Glenmorangie Pride 1978 is rolling out in a limited edition of 700 decanters worldwide.

indexGonzález Byass has unveiled Nomad Outland Whisky, a new Scotch whisky finished in Jerez, Spain. Created by González Byass master blender Antonio Flores in collaboration with whisky distiller Richard Paterson, Nomad Outland is a blend featuring more than 30 whiskies aged five to eight years, sourced primarily from Speyside. The blend was matured in Sherry butts in Scotland for three years before being brought to Jerez to mature in Pedro Ximénez barrels for a minimum of 12 months. Nomad Outland is entering the U.S. in limited supply, imported by Vin Divino, González Byass’ wholly-owned U.S. import and distribution arm.

All information courtesy of Shanken News Daily

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