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.
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.
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.