Fiesta at Rick’s HOLIDAY Twitter Contest Winners
Once again, I am completely blown away by the beautiful photos and creative recipes that were submitted. From our classic Topolo Margrita, these winners went in many different directions and came up with some fabulous drinks (for those who didn’t win, I hope the buzz you got was prize enough!) I would like to thank my very generous twitter followers for allowing me to share their fabulous recipes with you all. Happy Holidays!
This is the recipe all of these winners started with: R Classic Topolo Marg: mix 1.5c frsh lime j+3/4c sugr.Chill.Add 2.25c anejo teq+1/2c Torres Orange Liq.Shake well w ice.Serve up,saltd glass
Resucitador Cadáver #8
- 1 oz Tequila Ocho Reposado 2008
- 1 oz Cocchi Americano
- 1 oz fresh meyer lemon juice
- 1/2 oz Domaine de Canton
- 1/2 oz Grand Marnier
- splash mezcal (Del Maguey Santo Domingo Albarradas)
shake with ice. serve up.
Made with Don Eduardo anejo and a little more squeezed clementine juice for my twist.
1 1/2 cups fresh lime juice
3/4 cup sugar
2 1/4 cup’s 100% agave Anejo Tequila
1/2 cup Midori Melon Liqueur
a lime half to moisten the rim
2 oz. Tequila
2 oz. Cointreau
1 oz Fresh squeezed lime juice
1 oz Pomegranate syrup, plus extra to line glass (see recipe below)
Wet the edge of a chilled cocktail glass with pomegranate juice and rim with sugar. Line the inside of the glass with pomegranate syrup. In an ice-filled cocktail shaker combine tequila, cointreau, pomegranate syrup and lime juice. Shake vigorously and strain into glass. Garnish with fresh pomegranate seeds.
1 cup sugar
1/2 cup pomegranate juice
In a small pot, combine sugar and syrup and bring to a boil, stirring constantly. Let boil 3-5 minutes until reduced and thickened. Cool completely.
Cinnamon Twist Margarita
For cinnamon simple syrup: 1/2 c. sugar, 1/2 c. water, 1 t. cinnamon, simmer for 3 minutes.
Add 1 1/2 t. cinnamon simple syrup to 3 oz. Classic Topolo Margarita mix. Shake well with ice.
Mix 1/4 c. sugar with 1/4 t. ground cloves. Rub the rim of glass with fresh cut orange, rim glass with sugar/clove mixture. Pour drink, add a squeeze of orange. Garnish with orange twist wrapped around a cinnamon stick.
1 oz- tequila
1 oz- simple syrup
1 oz- triple sec
3 oz- freshly sqeezed red grapefruit juice
Shake and pour into salted glass.
½ oz Rhum Clément Creole Shrubb orange liqueur
1½ oz Centenario Rosangel tequila
1 oz lime juice
¼ oz simple syrup
2 tsp lingonberry preserves
garnish: ginger salt, lime wheel, candied ginger
½ tsp powdered ginger
2 Tbsp kosher salt
Add both spices to a small bowl and mix well to combine.
For the margarita:
Rim a glass with ginger salt, fill with ice and set aside.
In a shaker, combine all the ingredients with ice and shake until cold and well combined. Strain into the prepared glass, garnish with the lime wheel and a slice of candied ginger and serve.
PRICKLY PEAR MARGARITA WITH LIME/SALT AIR
1 part añejo tequila
1 part orange liqueur
Juice of 1 lime
1 part of prickly pear juice (recipe below)
Prickly pear juice
3 pounds of ripe prickly pears
1 cup of sugar
1/3 cup of corn syrup
Lime salt air
1/2 cup lime juice
1/2 cup of water
1 tbsp of salt
1 tsp soy lecithin
To make the prickly pear juice, trim the top and bottom of each pear with a knife and make a lengthwise cut then peel off the skin. Cut into chunks and put in a blender. Strain into a fine sieve into a bowl add sugar, corn syrup and stir.
To make the lime/salt “air”
In two inch deep container add the lime juice, water, salt and soy lecithin. With a submersible blender at high speed blend until about a 1 inch layer of foam or “air” forms on top.
To make the margarita, in a shaker add ice, tequila, orange liqueur, lime juice, and prickly pear juice. Shake vigorously then place into a martini glass and with a spoon pour the lime/salt “air” around the glass and serve right away.
La Palomita de la Paz (recipe makes one drink)
In a mixing glass, combine:
2-1/4 oz reposado tequila
3/4 oz fresh lime juice
3/4 oz grapefruit juice
3/4 oz Luxardo maraschino liqueur
1/2 oz agave nectar
1/2 oz St. Elizabeth allspice dram
Shake with ice; strain into a chilled cocktail glass rimmed with cinnamon sugar. Garnish with a twist of lime (or clementine, if you’re feeling especially festive.)
2.5c Brazilian lime j.
3/4c Mexi-cane sugr
1/2c 100yr Gran Marnier
2.5c Tres Manos 3yr anejo teq
Serve up/rim sug+sea salt