Tequila also makes a formidable party theme because, in addition to spicing up your friends, there's a lot of great food and drink recipes that put its unique flavors to good use. We've included four great ones below for inspiration that we taste-tested on your behalf at last month's Don Julio Farm to Shaker Dinner. (The two food recipes were created by Mexico City-born Chef Santiago Gomez of Miami's very own Cantina La Veinte, while the two cocktails are concoctions from Miami cocktail geniuses Eddie Fuentes and Hector Acevedo of the
Cocktail Cartel Co.) We also included one idea from our friends at Maestro Dobel because they always come up with delicious drinks.
Lastly, to Cinco de Mayo like a consummate professional, stock up on funny party goodies like mini piñata invites, sombreros (mini or otherwise), stick-on mustaches, and taco piñatas filled with candy, like those in the photo above and you're ready to go! If despite our best efforts, you can't or don't want to put forth the effort of coordinating the
fiesta, our friends at Miami Food Pug put together this clutch list of
where to celebrate Cinco de Mayo 2016 in Miami.
Drink: Mexican Sun
Combine the following ingredients into a cocktail shaker with ice then pour over rocks into a rocks glass:
1 1/2 oz Tequila Don Julio Añejo
3/4 oz fresh-squeezed lime juice
3/4 oz pink peppercorn syrup*
1/2 oz carrot juice with fresh turmeric
Marigold petals, fresh pink peppercorn & lemon verbena for garnish
*To make pink peppercorn syrup:
1. Grind 2 1/2 oz pink peppercorn to fine powder and add to medium saucepan over high heat until lightly roasted.
2. Add 16 oz ginger root juice and bring to a boil.
3. Turn off heat and add 32 oz sugar. Stir until sugar is dissolved.
4. Let cool and double-strain through cheesecloth and fine strainer.
5. Bottle and store in refrigerator for 30 minutes before using.
Eat: Don Julio Reposado Demi Glace & Braised Short Rib
1. In a large skillet, heat 2 tbsp canola oil. Season 6 Flanken-style short ribs (bones, cut 2 inches thick) with salt and pepper. Add short ribs to the skillet and cook over moderate heat, turning once, until browned and crusty (about 18 minutes). Transfer the short ribs to a shallow baking dish in a single layer.
2. Add 1 large onion (chopped), 2 carrots (sliced), 3 celery sticks (sliced) and 3 garlic cloves (thickly sliced) to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned (about 20 minutes).
3. Add 500 ml Tequila Don Julio Reposado and 200 ml agave syrup to the skillet and bring to a boil over high heat.
4. Pour the hot marinade over the ribs and let cool. Cover and refrigerate over night, turning the ribs once.
5. Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole dish. Add 3 cups beef stock and bring to a boil.
6. Cover the casserole dish and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart.
7. Uncover and braise for 45 minutes, turning the ribs once or twice until the sauce is reduced by half and the meat is very tender.
8. Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off.
9. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible.
10. Pour the sauce over the meat (there should be about 2 cups).
11. Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling (about 10 minutes).
12. Transfer the meat to plates. Spoon the sauce on top and serve.
Drink: La Bandera
Combine the following ingredients into a cocktail shaker with ice then pour into a collins glass with a large ice cube:
1 1/2 oz Tequila Don Julio Reposado
1 oz lime juice
3/4 oz cilantro & grapefruit marmalade syrup*
1/4 oz red bell pepper juice
1 1/2 oz sparkling water for top expressed grapefruit peel
Dehydrated grapefruit wheel, white viola flower & micro cilantro for garnish
*To make cilantro & grapefruit marmalade syrup:
1. Bring 2 cups of water to boil and add 1 bunch cilantro. Let boil for 1 minute.
2. Strain cilantro and shock in 3 cups of ice cold water for 2 minutes.
3. Add 2 cups of fresh squeezed red grapefruit juice to a separate pot and heat at 220 degrees. Add 3 cups of sugar and stir until dissolved.
4. Combine 1 cup of crushed ice, cold-shocked cilantro and red grapefruit syrup into a blender and blend until smooth.
Eat: Key Lime Pie
1. Heat oven to 375°. Combine 1 1/2 cups of graham- cracker crumbs, 6 tbsp unsalted butter (melted & cooled) and 3 tbsp of sugar in a medium bowl. Mix well.
2. Press the mixture into a 9-inch pie plate. Bake until lightly browned (about 12 minutes).
3. Remove from oven and transfer to a wire rack until completely cooled. Lower oven temperature to 325°.
4. In a medium bowl, gently whisk together 1 can sweetened condensed milk, 4 large egg yolks, 200 ml of Tequila Don Julio Blanco, 1/2 cup fresh key lime juice and 1 tbsp grated key lime zest. Pour into the prepared, cooled crust.
5. Return pie to oven and bake until the center is set but still quivers when the pan is nudged (about 15-17 minutes).
6. Let cool completely on a wire rack.
7. Shortly before serving, combine 1 1/2 cups of heavy cream and 2 tbsp of sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form (about 2-3 minutes).
8. Spoon cream mixture over cooled pie. Garnish with key lime zest.
Drink: Maestro Dobel Silver Margarita
Combine the following ingredients into a margarita glass then stir:
1 oz Tequila Maestro Dobel Silver
1/2 oz Agavero Orange Liqueur
4-6 oz orange juice
1 splash lime juice
What are you tips for celebrating Cinco de Mayo? What are your favorite food recipes to serve? Cocktails to serve? Leave a comment below or send us a tweet @ThankYouMiami!
