{"id":7223,"date":"2015-09-12T10:59:40","date_gmt":"2015-09-12T17:59:40","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7223"},"modified":"2015-09-11T11:02:32","modified_gmt":"2015-09-11T18:02:32","slug":"cocktail-corner-toasting-mexican-independence-day","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7223","title":{"rendered":"Cocktail Corner: Toasting Mexican Independence Day"},"content":{"rendered":"

A spirited toast to all things alcoholic! by Leslie Dinaberg<\/a><\/strong><\/p>\n

Cinco De Mayo<\/a> (commemorating the Mexican army’s victory under General Ignacio Zaragoza Segu\u00edn<\/a>\u00a0over the French in the Battle of Puebla on May 5, 1862) \u00a0gets a lot of attention (not to mention happy hour specials), but the most important\u00a0national holiday in Mexico is actually Mexican Independence Day<\/a>, celebrated September 16 with\u00a0plenty of festive parades, parties, food and of course, tequila!<\/p>\n

To celebrate with our neighbors to the south, here’s a toast to the vibrant colors of Mexico with a red, white and green cocktails courtesy of Milagro\u00a0Tequila<\/a>, founded in 1998 by Mexico City natives Danny Schneeweiss<\/a> and Moy Guindi<\/a>.\u00a0Of course, your favorite spirit brand can also be substituted.<\/p>\n

Agua Verde Margarita\u00a0<\/strong><\/p>\n

\"Agua

Agua Verde Margarita, courtesy Milagro Tequila<\/p><\/div>\n

1.5 parts Milagro Silver Tequila<\/p>\n

.25 parts Avocado<\/p>\n

3 Cucumber Slices<\/p>\n

1 part Fresh Lime Juice<\/p>\n

.75 parts Agave Nectar<\/p>\n

Combine ingredients and blend with a cup of ice. Pour over rocks and garnish with a lime wheel.<\/p>\n

\"In

In Love With Coconut, courtesy Milagro Tequila<\/p><\/div>\n

In Love With Coconut<\/strong><\/p>\n

1.5 parts Milagro Reposado<\/p>\n

.5 part Ancho Reyes<\/a><\/p>\n

.75\u00a0part Fresh Lime Juice<\/p>\n

.5 part Coconut Syrup (Monin)<\/a><\/p>\n

2 parts Ginger Beer<\/p>\n

Combine ingredients, pour over rocks and garnish with a roasted coconut rim.<\/p>\n

\"The

The Freshest Sangria, courtesy Milagro Tequila<\/p><\/div>\n

The Freshest Sangria\u00a0<\/strong><\/p>\n

4\u00a0parts Milagro Silver Tequila<\/p>\n

4\u00a0parts Fresh Lime Juice<\/p>\n

4 parts Grapefruit Juice<\/p>\n

8 parts Grenadine per batch<\/p>\n

Serrano Peppers<\/p>\n

In four shooter glasses, pour Milagro Silver neat. Cut serrano peppers in half and remove veins, seeds or stems. Blend the halves with remaining ingredients and allow pepper infusion to steep for 2-3 hours. Strain and pour into four separate shooter glasses.<\/p>\n

If Tequila’s not your cup of tea, I recently tried a low alcohol sherry, Tio Pepe<\/a>, that’s a refreshing alternative to hard liquor.\u00a0The Tiojito is a twist on the classic mojito that’s perfect for our recent heat wave.<\/p>\n

Tiojito\u00a0<\/strong><\/p>\n

\"Tiojito,

Tiojito, courtesy Tio Pepe<\/p><\/div>\n

2 oz. Tio Pepe
\n4 oz. Sprite or Lemonade
\nIce
\nFresh Mint
\nLemon
\nPour 2 oz. of Tio Pepe over ice and muddled mint in a tumbler glass, mix with 4 oz. of lemonade or Sprite and add a slice of lemon.<\/p>\n

Cheers!\u00a0\u00a0Click\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/span><\/p>\n

\"Leslie<\/a><\/i><\/p>\n

When she\u2019s not busy working as the editor of\u00a0Santa Barbara SEASONS<\/a>, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on September 11, 2015.<\/p>\n

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