Recipes: Mexican Independence Day

To celebrate Mexican Independence Day (today marks the 200th anniversary of our southern neighbor’s movement for independence against Spain), here are some festive cocktails to toast to the holiday.

El Bicentenario
1 1/2 oz Cabo Wabo Reposado
2 slices of Habanero Pepper
1 Tangerine quartered
3/4 oz Agave syrup (1/2 agave, 1/2 water)
3/4 oz Lime juice (fresh)
Tangerine wheel (garnish)

Muddle the pepper and tangerine, add all other ingredients (except tangerine wheel), ice and shake vigorously. Strain into a collins glass.

Traditional Mexican Ponche (Punch)
2 Golden Delicious apples, peeled, cored, and cut in 1/8ths
3/4 cup raisins
1 pound guava, quartered
3 (3 to 4-inch) pieces sugarcane, each cut in strips
1/2 cup prunes
1/2 pound crabapples, peeled and cored
2 cups (1-inch) diced pineapple
8 large strawberries
1 cup sugar
4 cinnamon sticks
8 cups water
8 Shots of Cabo Wabo Blanco Tequila
Orange slices to garnish

In a large pot, place the fruit, sugar, cinnamon and eight cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a glass mug that has a shot of tequila in it. Serves eight.

The Firecracker
2 oz Cabo Wabo Blanco
3 dashes of Hot Sauce
2 small slices of Serrano Pepper
1 oz Fresh Orange Juice
1/2 oz Agave Nectar
3/4 oz Fresh Lime Juice
1/4 oz Orange Curacao
1 Orange Twist

Place all ingredients in a shaker with ice, shake vigorously and strain into a cocktail glass. Garnish with an orange twist.

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