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Cocktail


Spinning Top Cocktail

SPINNING TOP COCKTAIL
Trompo Zacatecano

Serves: 1

INGREDIENTS
For rimming the glass:
1 lime wedge (about 1/4 of a fresh lime)
3 tablespoons granulated sugar
2 tablespoons ground chile powder, such as chile piquín, ancho, chipotle or a Mexican mix, or to taste
2 tablespoons kosher or coarse sea salt

For the drink:
1 1/2 cups ice cubes
4 tablespoons (2 ounces) mezcal or tequila
3/4 cup grapefruit soda
1/4 cup pineapple juice
1 to 2 fresh mint leaves

TO PREPARE
Run the lime wedge around the rim of a glass. Place the sugar, chile powder and salt on a small plate and dip the rim of the glass in the salt to coat.

Add the ice cubes to the glass, then pour in the mezcal, grapefruit soda and pineapple juice, stir gently. Tear the mint leaves into several pieces and drop them into the glass, stirring gently so they release their flavor into the drink.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED


Cucumber Martini

Cucumber Martini
Martini de Pepino

Serves: 1

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Martini de Pepino" />

Ingredients

1 1/2 ounce gin

1 ounce limoncello

1 slice of lemon to macerate

1 slice of cucumber to macerate

1/2 ounce simple syrup

1 tablespoon diced cucumber

To Prepare

In an empty shaker or martini mixer, combine the gin, limoncello, lemon and cucumber slices, and the syrup. Mix and macerate all the ingredients for about 5 minutes. If making a large quantity, let it sit in the refrigerator in a pitcher for up to 12 hours.

Fill the shaker with ice and shake vigorously for 1 minute. Strain and pour the liquid into a chilled martini glass. Decorate the martini with the small pieces of cucumber and a spiral of cucumber skin.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Sriracha Mezcal Cocktail

Sriracha Mezcal Cocktail
Cocktail de Mezcal con Sriracha

Serves: 6

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Cocktail de Mezcal con Sriracha" />

Ingredients

1 1/2 cup mezcal joven (young mezcal)

1/2 cup freshly squeezed lime juice, plus more for coating the glass rims

1 liter lime- or lemon-flavored sparkling soda

1/4 cup Sriracha sauce

Kosher or coarse sea salt, for coating the glass rims

To Prepare

Mix the mezcal, lime juice, soda and Sriracha sauce in a large pitcher. Stir well and add a few ice cubes.

Pour a layer of salt onto a small plate. Onto another small plate, squeeze enough lime juice to wet the top rims of the serving glasses. And, one by one, gently dip the top rims of the glasses first into the lime juice, then into the salt to coat. Add a few ice cubes to each glass and pour the cocktail.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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DEREK BROWN’S ‘SATIN SHEETS’ COCKTAIL
Makes 1 cocktail

INGREDIENTS
1 1/2 oz. silver tequila
1/2 oz. Velvet Falernum
3/4 oz. fresh lime juice
1/2 oz. agave syrup
Ice
Fresh lime wheel

TO PREPARE
Mix the liquors, lime juice, agave syrup and ice in a cocktail mixer. Strain and add the fresh lime wheel.


June 15, 2012

I had fallen for the city of Puebla almost 20 years ago. And you know how that goes, sometimes when going back to things you loved while young and are nostalgic about, there’s a risk of disappointment.

Just the first night I was back, I felt myself fall for it all over again. After days of scouting, eating, researching, testing and filming with Cortez Brothers, I left with a disorganized mental list of things I didn’t even had the chance to try.

See, the charm is everywhere: from the history inhaled in each corner; to the talavera tiles splattered all over buildings, tables, vases and plates; to the food which makes you want to lick the plates clean, be it paper plates at markets – like this one holding cumin tamales with a side of peanut atole…

Continue reading Totally Unexpected: Cucumber Martini


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