The number one cocktail in American according to the Nielsen rating company is the Margarita. Many bars and restaurants choose to use an artificial sour mix as the base, I personally love using this version.
The finale thing you need to consider for the perfect Margarita is do you want it Up or on the rocks? And Salt or no alt? I prefer the Margaritas on the rocks but I encourage you to explore your own personal taste.
How to make the perfect Margarita
If you would like a salted rim, the first step is to moisten the outside of the rim of your glass with a lime wedge.
Next dip the glass into a dish filled with salt. The salt rim layer should be very thin and only on the outside of the glass. To be classy and nice to your guest, coat only half the glass with salt to give the drinker a choice, unless a salt rim was requested.
Fill your shaker halfway with ice and add the tequila, lime juice, triple sec, and simple syrup
Shake for 15 seconds, and then strain into your prepared chilled glass filled with fresh ice. Garnish with the lime wheel and you have the perfect Margarita. Enjoy
Perfect Margarita
Yield: 2
Prep Time: 5 minutes
Total Time: 5 minutes
The number one cocktail in American according to the Nielsen rating company is the Margarita.
Ingredients
2 ounces silver tequila
1 ounce freshly squeezed lime juice
1 ounce tripple sec
1/4 ounce simple syrup
lime wheel
sea salt or kosher salt
Instructions
If a salted rim is desired, the first step is to moisten theoutside of the rim of your glass with a lime wedge.
Dipthe glass into a dish filled with salt. The salt rim layershould be very thin and only on the outside of theglass. If you decide on a salt rim, coat only half theglass with salt to give the drinker a choice, unless a saltrim was requested.
Set the glass aside. Fill the shakerhalfway with ice and add the tequila, lime juice, triplesec, and simple syrup
Shake for 15 seconds, then straininto a chilled glass if serving up or into a double oldfashioned glass filled with fresh ice. Garnish with the limewheel.
If you’re feeling fancy, use añejo tequila and highquality Grand Marnier over triple sec (½ ounce) with the simple syrup to roduce a heavier mouthfeel. You’ve now made a Cadillac Margarita.
The Matador cocktail is a close cousin to the Margarita. But the addition of aromatic bitters adds a spicy and herbal note. This tequila-based cocktail, is really just a simple riff on the classic Margarita recipe with the addition of pineapple juice.
It’s not clear who invented this cocktail, but the Matador recipe combines three popular Mexican exports tequila, pineapple, and lime. So it’s plausible it was created in Mexico. Pour the tequila, pineapple juice, bitters, and lime juice into the shaker. Shake with ice until very cold, about 15 seconds. Strain into a chilled martini glass or champagne flute.
Matador
The Matador cocktail is a close cousin to the Margarita, but the addition of aromatic bitters adds a spicy and herbal note.
2 ounce silver tequila
3 ounce pineapple juice
1/2 ounce lime juice
dash angostura bitters
Pour the tequila, pineapple juice, bitters, and lime juice into the shaker
Shake with ice until very cold, about 15 seconds.
Strain into a chilled martini glass or champagne flute
Do you love specialty coffee drinks I sure do, but not their specialty price tags? Here are ten flavored coffee cocktails you can make at home.
Tangy Bourbon Espresso
A truly complex Bourbon Espresso that combines citrus, spices, and bourbon for full robust flavors and lots of subtle undertones. This tangy drink is perfect for relaxing evening with friends and family. –View Recipe
If you are looking for a timeless cocktail you need a to try this cold brew Espresso Martini. This elegant coffee cocktail is sure to be a hit the spot. Get ready to whip up a batch of this espresso martini and enjoy one classy espresso drink. –View Recipe
How to make a black Russian espresso cocktail. This decadent espresso cocktail combines the rich strong flavor of Cold Brew coffee with a traditional Black Russian cocktail. This black Russian recipe makes for one sincerely elegant after dinner drink. –View Recipe
A truly complex Bourbon Espresso that combines citrus, spices, and bourbon for full robust flavors and lots of subtle undertones. This tangy drink is perfect for relaxing evening with friends and family.
Step one is to brew espresso coffee you can have it hot or cold all depends on how you like it. Add the cold or hot brew espresso into your cup and top each with one part boiling water.
Add one tablespoon of sugar, one ounce of bourbon and one tablespoon of half and half to your cup. Stir until the sugar is dissolved and serve. (pour over Ice if you would like it cold)
Coffee Tip
Regular Coffee vs. Espresso
What is the difference between regular coffee and espresso? For the most part it comes down to taste. Sometimes people say it’s all about the level of grind. You go to any Starbucks and you will see a bag of coffee beans or ground coffee labeled espresso. But it’s not the type of roast or the grind at all.
It’s the brewing process is what separates the two! Espresso is made by forcing steam into the ground coffee. Regular coffee is made by pouring water over ground beans in a filter. This process also gives its taste different. Because regular coffee is coarse, it tends to be very robust and bright. Where Espresso is considered very dark; the bean is very finely ground, almost like a powder, and extremely aromatic. So when it comes down to it, the difference between Regular Coffee and Espresso all comes down to how it’s brewed.
Tangy Bourbon Espresso
A truly complex espresso that combines citrus, spices, and bourbon for full
robust flavors and lots of subtle undertones.
4 parts boiling water
Zest of 1 orange
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
4 tablespoons sugar
4 tablespoons half and half
4 ounces bourbon
Step one is to brew espresso coffee you can have it hot or cold all depends on how you like it.
Add the cold or hot brew espresso into your cup and top each with one part boiling water.
Stir in ground cinnamon, ground cloves, ground cardamom
Add one tablespoon of sugar, one ounce of bourbon and one tablespoon of half and half to your cup.
Stir until the sugar is dissolved and serve. Top off with orange zest (pour over Ice if you would like it cold)
If you are looking for a timeless cocktail you need a to try this cold brew Espresso Martini. This elegant coffee cocktail is sure to be a hit the spot. Get ready to whip up a batch of this espresso martini and enjoy one classy espresso drink.
Brew cold brew coffee in pitcher. You can do it two ways, the first is old school cold brewing. That takes about 12 -24 hours to make. Or you can spend a little money and buy a cold brew coffee maker. And take about 10 to 15 minutes..
Combine the coffee, vodka, Kahlua, and crème de cacao, and ice in a cocktail shaker.
Shake well and pour into chilled martini glasses. And you have yourself a espresso martini cocktail.
Why cold brew coffee so less acid and smoother
Make Coffee with Less Acid for a Smoother Flavor, Cold-brewed coffee is the way to go. You might not believe how smooth it is until you try it! The Cold brew process creates a less acidic flavor of coffee. Say good bye to the “burnt toast” taste. The reason why Cold brew creates a smoother flavor is all due to the fact that cold brewing coffee doesn’t chemically alter essential oils of the coffee bean. The reduced acid also has massive health benefits! It’s not only healthier for your teeth, but your sensitive stomach too.
Chilled Espresso Martini
Chill your favorite cold brew for one timeless cocktail. This elegant coffee
cocktail is sure to be a hit at your next part, or whip up a batch any time
and enjoy one classy espresso drink.
14-16 tablespoons “natural processed” dark roast coffee (coarsely ground)
1 quart cold (filtered water)
4 ounces vodka
3 ounces crème de cacao
3 ounces Kahlua
Ice cubes
Brew cold brew coffee in pitcher. You can do it two ways, the first is old school cold brewing. That takes about 12 -24 hours to make. Or you can spend a little money and buy a cold brew coffee maker. And take about 10 to 15 minutes..
Combine the coffee, vodka, Kahlua, and crème de cacao, and ice in
a cocktail shaker. Shake well and pour into chilled martini glasses.
How to make a black Russian espresso cocktail. This decadent espresso cocktail combines the rich strong flavor of Cold Brew coffee with a traditional Black Russian cocktail. This black Russian recipe makes for one sincerely elegant after dinner drink.
Kahluais a brand of coffee-flavored liqueur that was created by four friends in Mexico. The liqueur is made by combining Arabic coffee with sugar, vanilla and rum. It is used in classic cocktails like the White Russian, Espresso Martini, Mudslide and black Russian cocktail
How to make a black Russian cocktail
Brew cold brew coffee in pitcher. You can do it two ways, the first is old school cold brewing. That takes about 12 -24 hours to make. Or you can spend a little money and buy a cold brew coffee maker. And take about 10 to 15 minutes.
Combine 1/2 a pitcher of cold brew espresso, Kahlua, vodka, and ice in a shaker. Shake well. Strain into chilled A glasses and serve.
Tip for making the perfect coffee
The Best Way to Store Your Cold-Brewed Coffee: Best way to store you cold brew: in the refrigerator. That’s it. Simply keep it cold for up to two weeks and you’ve got convenient, fresh coffee right at your fingertips. The cool thing about the Cold Brew coffee maker is that the airtight lid prevents spilling—so you can make room for it in the fridge by keeping it upright or on its side.
Black Russian Espresso
Mix up a decadent espresso cocktail that combines the rich strong flavor of
Takeya Cold Brew coffee with a traditional Black Russian cocktail for one
sincerely elegant after dinner drink.
14-16 tablespoons “natural processed” dark roast coffee (coarsely ground)
1 quart cold (filtered water)
4 ounces kahlua coffee liqueur
4 ounces vodka
Ice cubes
Brew cold brew coffee in pitcher. You can do it two ways, the first is old school cold brewing. That takes about 12 -24 hours to make. Or you can spend a little money and buy a cold brew coffee maker. And take about 10 to 15 minutes.
Combine 1/2 a pitcher of cold brew espresso, Kahlua, vodka, and ice in a shaker. Shake well.
In 1978 the Piña Colada’s was declared the official drink of Puerto Rico. The Piña Colada’s origins is contested by two San Juan spots: Barrachina Restaurant and Caribe Hilton. But it was Caribe Hilton that received the birthplace proclamation on its 50th anniversary by the Puerto Rican governor. Piña Coladas are a amazing treat and Coco Lopez Cream of Coconut is hard to beat for this drink. To keep this recipe simple, we use equal parts pineapple juice, coconut cream, and rum. Piña Coladas are best when shared with friends and family and this recipe makes generous portions for two people.
Blend the rum, cream of coconut, and pineapple juice with ice until smooth and creamy. Throw a pineapple wedge or two in the blender, too, if you like.
Pour into whatever glassware is desired.
Garnish with the pineapple wedge. You’ll need a straw (preferably paper) for this one.
quick tip
Plantation Rum’s Plantation Stiggins’ Fancy Pineapple is made with real pineapples, not artificial flavoring. It is outrageously good in a Piña Colada, as we learned first hand at a rooftop bar in Manhattan a couple of summers back.
Declared the official drink of Puerto Rico in 1978, the Piña Colada’s creation is contested by two San Juan spots
Ingredients
4 ounces Rum (Dark Rum is better)
4 ounces Cream of coconut
4 ounces Pineapple Juice
1 1/2 cup Ice
Instructions
Blend the rum, cream of coconut, and pineapple juice with ice until smooth and creamy. Throw a pineapple wedge or two in the blender, too, if you like.
Pour into whatever glassware is desired.
Garnish with the pineapple wedge. You’ll need a straw (preferably paper) for this one.
Plantation Rum’s Plantation Fancy Pineapple is made with real pineapples, not artificial flavoring. It is outrageously good in a Piña Colada, as we learned first hand at a rooftop bar in Manhattan a couple of summers back.
The Caipirinha pronounced (kai/pee/reen/ya) is considered the national drink of Brazil. So you know it has something going for it. The main spirit cachaça (ka/cha/sa) is made from sugar and considered to be part of the rum family. But it is much more vegetable and earthy than other forms of rum. Traditionally it is served in an old fashioned glass, this drink is very informal. While we encourage you to measure all the ingredients carefully for most cocktails, this one is free-styled. Once you master it, you can have a great time teaching friends how to make it at a party. Put out a bowl of cut limes, some sugar, and a bottle of cachaça, and show everyone the fun new drink you learned and how they can easily make it, too.
Place half a lime cut-side down on a cutting board and cut about ⅛ inch off the “north and south poles,” or the ends.
Cut the half lime into three wedges (or four wedges for a large lime).
Cut each wedge in half width wise to make almost a cube, the ideal shape.
Put six lime “cubes” in the old fashioned glass. Add the sugar
Use the muddler to extract the juice and incorporate the sugar. Add the cachaça. Stir with the muddler to incorporate. Add ice to fill the glass.
quick tip
If the funkiness (or soil-like flavor) of the cachaça puts you off,or if you have a difficult time finding it, substitute a traditional silver rum of your choice, such as the ubiquitous Bacardi Silver.
The Caipirinha (kai/pee/reen/ya) is the national drink of Brazil. The base spirit cachaça (ka/cha/sa) is made from sugar and considered to be in the rum family,but it is much more vegetal and earthy than other styles of rum.
1/2 tbsp granulated sugar
2 ounces cachaca such as novo fogo silver
Place half a lime cut-side down on a cutting board and cut about ⅛ inch off the “north and south poles,” or the ends.
Cut the half lime into three wedges (or four wedges for a large lime).
Cut each wedge in half width wise to make almost a cube, the ideal shape.
Put six lime “cubes” in the old fashioned glass. Add the sugar
Use the muddler to extract the juice and incorporate the sugar. Add the cachaça. Stir with the muddler to incorporate. Add ice to fill the glass.
If the funkiness (or soil-like flavor) of the cachaça puts you off, or if you have a difficult time finding it, substitute a traditional silver rum of your choice, such as the ubiquitous Bacardi Silver.
The name “mai tai” comes from the Tahitian saying “mai tai roa,” which is loosely translated to “out of this world.” The origin story of the Mai Tai is out of this world as two people claim they invented the tropical cocktail. Victor Bergeron claims to have invented the Mai Tai in 1944 at his California restaurant Trader Vic’s. But, Donn Beach of Don the Beachcomber claims that recipe was a copy of his own similar-tasting creation, the Q.B. Cooler.
Pour the lime juice, orgeat, curaçao or almond extract,and rum into the shaker.
Add ice. Shake until very cold,about 15 seconds.
Fill the glass with fresh ice and strain into it. Garnish with the lime wheel and mint sprig.
quick tip
It’s ideal to use a Jamaican rum, such as Plantation Rum Jamaica or Appleton’s Estate. For the orange curaçao, Pierre Ferrand or Cointreau is best. And if you don’t have orgeat,you can use ¾ ounce of simple syrup and a drop of almond extract.
The name “mai tai” most likely comes from the Tahitian saying “mai tai roa,” which more or less means “out of this world.” The origin story of the MaiTai is similarly out of this world as two people claim they invented the tropical cocktail.
1 ounce lime juice
3/4 ounce orgeat
1/2 ounce orange curacao
1 ounce demerara rum
1 ounce age dark rum
Lime Wheel and mint spreg
Pour the lime juice, orgeat, curaçao or almond extract,and rum into the shaker.
Add ice. Shake until very cold,about 15 seconds.
Fill the glass with fresh ice and strain into it. Garnish with the lime wheel and mint sprig.
It’s ideal to use a Jamaican rum, such as Plantation Rum Jamaica or Appleton’s Estate. For the orange curaçao, Pierre Ferrand or Cointreau is best. And if you don’t have orgeat, you can use ¾ ounce of simple syrup and a drop of almond extract.
