Tag Archives: mixology
Horchata, a delicious Mexican rice drink is one of my favorite beverages. Chef, Jonathan Zaragoza, surprised us with a cocktail inspired in this drink. This is definitely horchata for adults.
- 8 cups of water, divided
- 1 cup long grain white rice, rinsed
- 1 stick of Mexican cinnamon
- ½ cup of sugar, or to taste
- ½ cup Jim Beam Hardcore Cider
Working in batches, combine the rice, cinnamon and 4 cups of water in a blender, pulsing to grind the rice and cinnamon. Transfer the rice/cinnamon mixture to a bowl and add remaining 4 cups of water. Soak overnight. Puree the rice mixture, again and strain through a fine meshed strainer or cheesecloth. Mix in sugar and Jim Beam Hardcore Cider and chill. Serve over ice with a cinnamon stick as garnish.
A Chicago native, Zaragoza taps into his Jalisco roots to bring to life Mexican-inspired dishes with a creative twist. This recipe is the second of a series.
Originally published on 6/16/2014La Vitamina T was invited to an event sponsored by Red Stag by Jim Beam® Hardcore Cider and received free samples of food, pairings and product. The decision to write this review, as well as all opinions, are our own.
- bebidas | beverages | bourbon | Chicago | cider | DIY | Drinks | flavored bourbon | Food | Foodie | Foodies | Horchata | Jonathan Zaragoza | Latino | Latinos | Libations | Lime | Mexican | Mexican Food | mixology | Recetas | Recipes | Red Stag | Salud | Vitamin T | Vitamina T | VitaminaT | VitaminT | World
- [ 4 ] Comments
Ya se acercan las fiestas decembrinas, y si estás pensando agasajar a tus invitados con una bebida original y deliciosa, hoy te tenemos una con mucho sabor a México.
- 6 caballitos de mezcal
- 1 pepino pelado
- 1 manzana verde pelada
- 3 limones verdes (el jugo)
- 6 caballitos de miel de manzana o de licor de manzana
- 1 refresco de toronja
- 1 botella agua mineral
- Sal de gusano de maguey
- Licúa el mezcal, el pepino, la miel o el licor de manzana, y el jugo de limón.
- Sirve en un vaso en las rocas con refresco y agua mineral.
- Escarcha el vaso con limón, y sal de gusano de maguey.
Según la receta de la chef Atzimba Pérez, reproducida con el permiso de la autora. Para más información sobre Atzimba, visíta su página de Facebook haciendo click aquí.
- bebidas | beverages | bourbon | Chicago | cider | DIY | Drinks | flavored bourbon | Food | Foodies | Latino | Latinos | Libations | Maguey | Méx-O-Logy | Mexcal | Mexican | Mexican Food | mixology | Recetas | Recipes | Salud | Tequila | Vitamin T | Vitamina T | VitaminaT | VitaminT | World
- [ 3 ] Comments
By: Myrna Rodríguez
Did you know Mojito was created as a medicinal recipe? The original pirates of the Caribbean used to drink it to fight scurvy. While mixing lime, water and spices to hide the strong taste of unrefined rum, they stumbled upon this refreshing recipe.
Luckily for us, the production process of rum has been greatly improved. Mojitos, later popularized by Ernest Hemingway, are so sweet and refreshing, that they remain a preferred summer “elixir” around the world.
My favorite mojito recipe combines the sweetness of rum and sugar with the acidity of raspberry and lime. The mint oils give this antidote for stress its distinctive flavor and refreshing qualities.
Are you wondering what kind of rum to use? Available rums today hail from tropical and not so tropical destinations and feature different levels of alcohol and local flavors. At the end of the day, the best rum is really the one you like.
- 12 peppermint leaves
- ½ lime (cut into 4 wedges)
- 1 tbsp. sugar
- 8 raspberries
- 1 ½ oz white rum
- 3 oz carbonated water
- Combine the peppermint leaves, lime, sugar and raspberries in a glass. Muddle with 10 to 15 strokes, just enough to squeeze as much juice out of the lime as possible and to puree the raspberries.
- Take this same glass with the mint mix at the bottom and fill it up with ice cubes.
- Add the rum, top the glass with the carbonated water and mix.
Tip: you can create a mix of berries to make it fun and add different flavors.
A business woman by profession, and a mixologist by passion, Myrna Rodríguez holds a masters degree in business and is a certified mixologist. Inquisitive and creative, she keeps up with new techniques, while drawing inspiration from her two grandmothers (one Mexican and one Honduran). Raised and educated in Monterrey, Mexico, Myrna infuses her recipes with Latin American flavors and ingredients, and brings an exciting twist to traditional drinks.
Find Myrna sampling food around Chicago, or delighting her lucky friends and acquaintances with Mexican-influenced beverages.