Category Archives: Drinks

La Palapa Cocina Mexicana Celebrates National Tequila Day!

la palapaLa Palapa Recipes You Can Create at Home

What is more appropriate to enjoy on National Tequila Day than an authentic Mexican culinary experience you can accomplish at home with the direction of Barbara Sibley, chef-owner of New York City’s La Palapa Cocina Mexicana.  She graciously provided us with three exceptional and easy to replicate recipes that either call for tequila, or another flavor equally indigenous to Mexico, hibiscus.  Viva La Palapa!

  • Flor Chelada and “the sweet spot” (art of sipping Chelada)
  • Pepito – tequila/lime marinated skirt steak sandwich
  • La Dona – tequila-hibiscus-citrus cocktail, perfect for summer sipping

 

Flor Chelada

la palapa, flor cheladaYou will need Wild Hibiscus Flower and Syrup, hibiscus flower salt, lime juice and your favorite beer (preferably Mexican!).  

Dip the rim of your glass into wild hibiscus syrup and then into hibiscus flower salt.

la palapa, flor cheladaFill 3/4 glass with ice.

Add 3/4 oz of Wild Hibiscus syrup and the juice of ½ lime (1 tablespoon) to bottom of glass.

Carefully top with your favorite beer.

La Palapa recommends Pacifico or any Mexican lager.

Garnish with edible Wild Hibiscus Flower.

 

Watch Barbara Sibley of La Palapa create the Flor Chelada:


 

sweet spot, la palapa, flor chelada, barbara sibleyBarbara Sibley explains The Chelada “Sweet Spot”

Layered Mexican beer cocktails such as Cheladas and Micheladas, are served in a tall glass rimmed with flavored salt and filled with ice. Delicious flavorings are then added.   For the Flor Chelada we use hibiscus syrup and fresh lime juice. To complete your chelada, slowly top with beer.  The sweet spot is where the syrup, juice and beer meet. To get the best mixture of ingredients, sip the beer through a straw, dipping lower or higher for a stronger or lighter flavor. Typically there’s enough flavoring to accommodate an entire 12-oz beer, so top off your chelada as needed and enjoy with that hibiscus-lime ‘sweet spot’ lingering at the bottom. Delicioso!

 

sweet spot, la palapa, flor chelada, barbara sibley, pepito The Pepito

is a traditional Mexican torta sandwich of grilled skirt steak that’s been marinated in a tequila and lime mixture and layered with fresh avocado, lettuce, tomato, plus pickled jalapeño and smoky chipotle crème. Here is a marinade for 3 pounds of steak.

 

sweet spot, la palapa, flor chelada, barbara sibley, pepito, recipeMarinade:

Combine 1 cup olive oil, 1/2 cup tequila, the juice of 2 limes, and 1 tablespoon each of sugar and salt.

Marinate for no more than half an hour, or the tequila will make the steak too soft.

(If you prefer chicken, check out this marinade recipe using Hornito’s Lime Shot.)

Serve with Flor Chelada or La Dona cocktail.

 

sweet spot, la palapa, flor chelada, barbara sibley, pepito, recipe, la dona, sweet spot, la palapa, flor chelada, barbara sibley, pepito, recipe, la dona, espolon,La Doña

2 oz of tequila (La Palapa uses Espolon Blanco)

3/4 oz triple sec (Combier or Cointreau)

3/4 oz fresh lime juice

Splash of agave nectar

Splash of orange juice

1 oz Wild Hibiscus Syrup

 

Put all ingredients together with ice in a cocktail shaker.

Shake vigorously and pour strained into a glass that’s rimmed with hibiscus chile piquin salt.

Garnish with a twist of lime and wild hibiscus flower.

 

Editor’s note:

Wild Hibiscus Flower Company just launched an exclusive line of all-natural, concentrated floral extracts and syrups:

  • b’Lure (ba-lure), made from the sensual blue butterfly pea flower, offering delicate sweetness and magical color-changing properties
  • Rose + Hibiscus, a fragrant blend of highly prized Bulgarian rose oil and fresh hibiscus juice
  • Hibiscus Flower, fresh hibiscus juice infused with premium dried hibiscus flowers for intensely brilliant red color and deep berry flavor

sweet spot, la palapa, flor chelada, barbara sibley, pepito, recipe, la dona, espolon, wild hibiscus, tales of the cocktail sweet spot, la palapa, flor chelada, barbara sibley, pepito, recipe, la dona, espolon, wild hibiscus

 

 

 

National Tequila Day Giveaway!

– Win a complete set of Wild Hibiscus products – Original, Rose, Heart-Tee, Hibiscus Pyramid Salt Flakes and NEW Floral Extracts, along with a signed copy of Chef Barbara Sibley’s beautifully photographed cookbook, Antojitos, Festive & Flavorful Mexican Small Plates, a collection of her restaurant La Palapa’s best-loved recipes. (Continental USA – excluding Alaska – Only).  $65 value.

Visit the Wild Hibiscus Flower Company’s Facebook page on National Tequila Day (July 24) for details!

Visit the Wild Hibiscus Flower Company’s Website today for more great recipes!

sweet spot, la palapa, flor chelada, barbara sibley, pepito, recipe, la dona, espolon, wild hibiscus, tales of the cocktail

 

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Cool Off with the Don Julio Cucumber Mint Margarita

prod_blancoDon Julio Cucumber Mint Margarita

While tequila may be Mexico’s national spirit, we’re thrilled to see its popularity recently skyrocket in the United States.  From Margaritas and Bloody Marias to Palomas and Sunrises, tequila cocktails are being served up with regularity at thousands of bars, restaurants and homes across the country.

In honor of National Tequila Day on July 24th, Don Julio recommends celebrating this Mexican elixir with a refreshing (and spicy!) twist on the classic Margarita.

CucumberMintMargarita

Cucumber Mint Margarita
Makes 2 servings

Ingredients:

1/2 cup chopped cucumber, peeled and seeded
2 tablespoons sugar
1/4 cup key lime juice
1/4 cup chopped mint
1/3 cup Don Julio Tequila Blanco
2 tablespoons orange liqueur
1/8 teaspoon Tabasco brand Original Red Sauce
6 ice cubes

Garnish:

Salt to rim glasses
2 cucumber slices

Preparation:

Blend ingredients in a blender for one minute. Divide between two 6-ounce salt-rimmed glasses. Garnish each glass with a cucumber slice.

About Tequila Don Julio Blanco:

Tequila Don Julio Blanco is the base from which all of our other variants are derived. Commonly referred to as “silver” tequila, its crisp agave flavor and hints of citrus make it an essential component to a variety of innovative drinks including margaritas. It can also be enjoyed neat or on the rocks.

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Celebrate Summer with Don Julio

Don Julio Celebrates the Solstice

Saturday, June 21st marks the official first day of summer, and what better way to celebrate the summer solstice than with specialty cocktails from Tequila Don Julio.

Try mixing up a Highway 71, a spirit-forward beverage made with complex, quality ingredients including Tequila Don Julio Añejo, coconut infused sweet vermouth and chocolate mole bitters. A summery twist to the classic Manhattan, this variation of the timeless cocktail is the perfect celebratory drink to enjoy the season.

For more of a tiki-style vibe, you can try mixing up a Don Siegel cocktail, a great drink that is perfect for summertime patio lounging.


Highway 71, don julioDon Julio Highway 71

Created by NYC Mixologist Thomas Waugh

Ingredients:

1 ounce Tequila Don Julio Añejo
1/2 ounce Coconut Infused Sweet Vermouth
1 dash Chocolate Molé Bitters
Smoked Cinnamon Stick for Garnish

**To create Coconut Infused Sweet Vermouth:
Ingredients:
1 750 ml bottle Sweet Vermouth
1 cup Sweetened Coconut Flakes

  1. Add sweetened coconut flakes to a bottle of Sweet Vermouth.
  2. Let sit for 2 hours.
  3. Strain out coconut and add liquid back to the bottle
  4. Label and refrigerate.

 

Preparation:

  1. Combine Tequila Don Julio Añejo, coconut infused sweet vermouth and chocolate molé bitters into a mixing glass with ice and stir.
  2. Strain contents into a rocks glass over one large piece of ice.
  3. Garnish with smoked cinnamon stick.

Ideal Serving Glass:
Rocks Glass

Yield:
1 drink, no drink contains more than 0.6 fluid ounces of alcohol

The Don Julio Don Siegel

Created by NYC Mixologist Thomas Waugh

Ingredients:Don Siegel, don julio
1 ounce Tequila Don Julio Reposado
1/3 ounce Dry Amontillado Sherry
1/3 ounce Fresh Lime Juice
1/3 ounce Agave Nectar Syrup
1 tsp Apricot Liqueur
1 tsp Mezcal
Angostura Bitters
Cracked Ice
Mint Sprigs for Garnish

**To create Cracked Ice:

  1. Pour ice into a durable sealed bag.
  2. Crack ice cubes with muddler.

Preparation:

  1. Combine Tequila Don Julio Reposado, dry amontillado sherry, fresh lime juice, agave nectar syrup, apricot liqueur and mezcal into a shaker. Shake Well.
  2. Pour contents into a Collins Glass over cracked ice.
  3. Add a few dashes of angostura bitters.
  4. Garnish with mint sprigs.

Ideal Serving Glass:
Collins Glass

Yield:
1 drink, no drink contains more than 0.6 fluid ounces of alcohol


 

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Lime Free Margarita

no lime margarita, hibiscus, Lime Free MargaritaLack of Limes

Severe rain and disease have driven the cost of limes to triple in value.  When it’s essential to your food and beverage menu, what do you do?

For Barbara Sibley, owner and executive chef of La Palapa Cocina Mexicana, necessity quickly becomes the mother of invention.

Using less lime in food garnish and beverage—while obliging customers with an extra squeeze in their cocktail if desired—has helped keep costs in line.

“We’re known for our fresh lime margaritas and won’t compromise its quality and authenticity.  My solution was to create a No Lime Hibiscus Margarita.  It delivers that delicate balance of zesty tartness and floral aroma similar to lime our customers crave and enjoy.”  Viva La Palapa!

No Lime Margarita

(Created by Barbara Sibley, chef/owner of La Palapa Cocina Mexicana, NYC)

palapa 2, Lime Free Margarita, hibiscus margarita1 oz pure hibiscus Heart-Tee, chilled

1-1/2 oz Tequila Corazon Blanco

½ oz Cointreau

½ oz fresh orange juice or blood orange juice

Garnish with -

Hibiscus-chile piquín salt

Edible candied Wild Hibiscus Flower

 

In one cup of boiling water place 3 hibiscus tea bags and steep for 15 minutes. The tea will be a deep red color and very tart.   Chill for at least half an hour. In a shaker full of ice combine 1 oz hibiscus tea with tequila, Cointreau and juice. Serve on the rocks in high-ball glass rimmed with hibiscus-chile piquin salt and garnish with candied hibiscus flower.

la palapa, hibiscus, Lime Free Margarita

 

77 St. Mark’s Place NYC – (212) 777-2537

Mon-Fri 12pm-12am, Sat-Sun 11am-12pm • Delivery: 12pm-10pm

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Products to get you through the Lime Shortage

 

wild hibiscus, rose syrup

Wild Hibiscus Flowers in Rose Syrup

hibiscus, salt

Wild Hibiscus Flower Pyramid Salt Flakes

hibiscus, flowers, syrup

Wild Hibiscus Flowers in Simple Syrup



 

 

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Perfect Pairing: Memorial Day BBQ with Hornitos Lime Shot

Hornitos Plata Bottle Image, hornitos lime shot

Hornitos Lime Shot

Yes, we went there!  The good folks at Hornitos were kind enough to send us some samples so we did what we do – Tasting & Testing.  Look for our review of Lime Shot – and the reason why you absolutely must have this in your kitchen – coming this week!

According to Hornitos:

This Memorial Day weekend, master the art of cocktail-and-food matching—and just in time for all the warm-weather backyard festivities. Your readers can fire up the grill with Hornitos® and try some of these seamless pairings of mouthwatering food and thirst-quenching cocktails.

Hornitos® Lime Shot takes the process out of the whole tequila experience. No need for blenders or the lick it-sip it-suck it ritual, this shot already combines the salt + tequila + lime!

Serve the shot chilled and in a salt-rimmed shot glass for the ultimate Memorial Day experience.

 

Patriot's Plata, hornitos lime shot, hornitos, tequila Patriot’s Plata

This cool, sweet drink offsets spicy heat of your summer barbecue
• 1 ½ parts Hornitos® Plata Tequila
• ¾ part Lime Juice
• ¾ part Pineapple Juice
• ¼ part Agave
• Pinch of Cilantro leaves

Preparation: Add all ingredients to a shaker with ice. Shake and strain into a coupe glass.

Lime Shot Bottle Image, hornitos lime shot, tequila, recipeHornitos® Tequila Lime Shot Chicken

• 1 cup Hornitos® Lime Shot
• ½ cup orange juice
• ¼ cup chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño chilies
• 1 ½ tablespoons chili powder
• ¼ cup honey
• ¾ teaspoon ground black pepper
• 6 boneless chicken breast halves

Preparation: Before adding chicken, mix all other ingredients in a bowl to form a marinade. Once mixed, place marinade in a large resealable bag and add chicken. Refrigerate overnight. Once prepared, place chicken on the grill (low to medium heat) and cook for approximately 15-18 minutes. Remove chicken from the grill and enjoy your Memorial Day barbecue!

 

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