Sweet and smooth
Mango Moon Cocktail
Ingredients
2 ounces mango puree
1 1/2 ounces vanilla vodka
1/2 ounce triple sec
1/2 ounce lime juice
1/2 ounce simple syrup
Lime wheel, mango slice or mint sprig, for garnish
Directions
In a cocktail shaker filled with ice, add mango purée, vodka, triple sec, lime juice and simple syrup. Shake until chilled. Strain into a chilled rocks glass over fresh ice. Garnish with a lime wheel, mango wedge or mint sprig.
Simple and classic!
Mango Margarita
Ingredients
2 ounces tequila
1 ounce triple sec
1 ounce lime juice
2 ounces mango puree
Directions
Combine tequila, triple sec, lime juice and mango puree with ice in a cocktail shaker. Shake until smooth. Serve in a sugar rimmed margarita glass, garnished with a mango slice or lime wedge.
The flavorful beef and cool salsa are a perfect combination for these tasty tacos.
Steak Tacos with Cucumber Salsa
Ingredients
1/2 cucumber, finely diced
1/2 bunch scallions, thinly sliced
Juice of 1 lime
1/2 jalapeño, minced and seeded
1 garlic clove, minced
1/4 cup cilantro, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
3/4 teaspoon ground coriander
1 teaspoon garlic powder
2 teaspoons chile powder
1 1/2 pounds flank steak
1 tablespoon olive oil
12 small flour tortillas
Cojita cheese, for serving
Directions
In a medium bowl, stir the cucumber with the scallions, lime juice, jalapeño, garlic and cilantro to combine. Season with salt and pepper and set aside.
Preheat grill or a grill pan over high heat. In a small bowl, combine the salt, pepper, cumin, coriander, garlic powder and chile powder. Rub spice mixture evenly over the steak. Brush steak on both sides with olive oil. Grill until well browned on the outside and at the desired doneness, about 5 to 7 minutes per side for medium rare. Remove the steak from the grill to rest for 15 minutes.
Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, about 1 minute per side. Repeat until all tortillas are toasted.
To serve, slice the steak against the grain into thin pieces and place 2 or 3 slices on each tortilla. Top each taco with about 1 tablespoon salsa and grated cojita cheese. Serve immediately.
A sweet and salty bite.
Strawberry and Brie Bites
Ingredients
12 small strawberries, hulled
12 basil leaves
3 ounces Brie, cut into 12 pieces
2 teaspoons balsamic glaze
Directions
Thread a strawberry, basil leaf and piece of Brie onto each of 12 cocktail toothpicks. Drizzle with balsamic glaze.
A fruity, spicy cocktail
Tropic Tease Cocktail
Ingredients
2 ounces coconut rum
1 ounce dark rum
1 1/2 ounces pineapple juice
1 ounce orange juice
1/2 ounce lime juice
1/2 ounce simple syrup
2 dashes Angostura bitters
Pineapple wedge, mint sprig for garnish
Directions
Fill a cocktail shaker with crushed ice Add coconut rum, dark rum, pineapple juice, lime juice, simple syrup and bitters. Shake until chilled. Strain into tiki mug filled with fresh ice Garnish with pineapple and mint.
Creamy and sweet with a touch of mint.
Frosted Kiss Cocktail
Ingredients
1 1/2 ounces vanilla vodka
1/2 ounce crème de cacao
1/2 ounce peppermint schnapps
1 ounce cream
1/4 ounce simple syrup
Directions
Combine vanilla vodka, crème de cacao, Peppermint schnapps, cream and simple syrup in a cocktail shaker with ice. Shake until chilled. Strain into a chilled martini glass. Garnish with a mini candy cane, mint leaf or a rim of crushed peppermint and sugar.
Rich berry flavor with sweet and sour notes
Dark Kiss
Ingredients
1 1/2 ounces black raspberry liqueur
1 ounce dark rum
1/2 ounce crème de cacao
1/2 ounce lemon juice
1/2 ounce simple syrup
Directions
Add ice to a cocktail shaker. Add black raspberry liquor, rum, crème de cacao, lemon juice and simple syrup. Shake well chilled. Strain into a martini glass. Garnish with a dark cherry, blackberry or chocolate-dipped rim.
