A mixture of chocolate and ancho chili powder in place of salt satisfies adventurous tastes.
1½ parts CORZO Reposado 1 tablespoon red pepper jelly ½ part Agave Nectar 1 part fresh lime juice Orange slice Unsweetened chocolate powder mixed with ancho chili powder; 2 parts chocolate powder to 1 part chili powder to dust the rim of the glass.
1. Prepare the rim of the glass with a dusting of the chocolate-chili mixture by wetting the rim with an orange slice.
2. Fill the glass with cracked ice.
3. Assemble the ingredients in the glass half of a Boston shaker, and shake very well with ice.
4. Strain into the prepared glass. Serve immediately.
Recipe developer Dale Degroff (reprinted with permission)
4 of 12Photographer Jennifer Davick
Key Lime Margarita
Tart Key limes make this cocktail delicious and authentic. Of course you can substitute the more common Persian limes you always find in stores, just be sure to use fresh juice.
Toast your country all year long with this red-and-blue beverage, one of many signature drinks featuring the vodka-based liquor HPNOTIQ.
To make this festive cocktail, follow these simple steps.
1. Puree thawed frozen strawberries.
2. Blend 2 tablespoons each of the strawberry puree, dark rum, coconut milk, pineapple juice, fresh lime juice, and ½ cup crushed ice in a blender until smooth.
3. Pour 2 to 4 tablespoons HPNOTIQ into a glass, and top with 2 to 4 tablespoons of the strawberry mixture.
6 of 12Howard L. Puckett
Inspired by tropical breezes, this fruity version is infused with Caribbean flavors. Serve it alongside food that doesn’t take itself too seriously. For the best flavor and texture, chill the ingredients before preparing.
Chef Richard Sandoval created this modern Mexican margarita with one of summer’s favorite fruits: watermelon. His palate extends beyond sweet, sour, hot, and spicy, and he translates his passion for his native Mexico into his Maya restaurant; modernmexican.com.