Xochipillis Margarita Puesta Del Sol Recipes

CLASSIC MEXICAN MARGARITA

Steps:

• On a dish or cutting board, pour and flatten a pile of coarse salt like sea salt or Kosher salt. Don't use table salt, as it will clump up and make your drink very salty.
• Cut a lime in half. Reserve one half for the margarita and cut the remaining half into two wedges. Run a lime wedge along the entire rim of the glass. Be sure it's wet enough so the salt can stick.
• Invert your glass and press into the salt so it sticks to the rim.
• Place the salted glass upright into the refrigerator to chill as you mix up your margarita.
• Pour the sugar into a deep sauce pan.
• Pour the water over the sugar.
• Place sugar mixture on the stove and set the heat to medium-high.
• Use a wooden spoon to stir the mixture constantly so the sugar dissolves faster.
• Once the sugar completely dissolves, remove from the heat.
• Pour the syrup into a container. You should end up with about one cup of natural syrup. Reserve 2 tablespoons of the syrup for the margarita. Cover and store the rest for another use. The syrup will keep for up to three days.
• Add ice cubes to a cocktail shaker. If you have big pieces, you can bang them on a hard surface to break them up a bit, but you do want to keep the pieces on the larger side. Ice that's too small will quickly melt and water down your drink.
• Squeeze the juice from 1 1/2 limes into a small cup or bowl and remove any seeds. Pour the fresh lime juice into the shaker.
• Next add the sweetener, tequila and triple sec.
• Place the top back on your shaker and shake vigorously for about 20 seconds to combine.
• Remove the chilled cocktail glass from the refrigerator.
• Carefully pour the contents of the shaker into the glass, including the ice.
• Garnish with a slice of lime.

EL BAILE DEL SOL MARGARITA

Steps:

• Run the lemon or lime wedge around the rim of a hurricane-style margarita glass. Dip the rim of the glass into the saucer of salt, rotating the rim in the salt until the desired amount has collected on the glass.
• Measure the tequilas, Cointreau, and lemon or lime juice into a 16-ounce glass full of ice. Place a stainless steel cocktail shaker over the glass, tapping the top to create a seal. Shake vigorously for about 5 seconds and pour into salt rimmed glass.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

COSTA DEL SOL

Steps:

• Shake the gin, apricot brandy and triple sec vigorously over ice cubes until well frosted.
• Strain into a chilled cocktail glass or lowball glass.

LA PUESTA DEL SOL

Steps:

• Pack a large wineglass with chipped or pebbled ice. Add vermouth and grapefruit juice. Stir gently. Top with tonic water. Hit with a couple dashes of bitters. Twist the grapefruit peel over the drink to express its oils, then drop the twist into the drink.

MOJITO DEL SOL

Steps:

• In a large container or bowl, muddle mint with sugar until the mint is coarsely chopped and the sugar has turned a shade of green.
• Add lime juice, rum and bitters and stir until sugar dissolves.
• Strain into a small pitcher.
• Pour into iced tea or mojito glasses that are filled about 1/3 with crushed ice and top each drink with 1/2 cup of the club soda. Garnish with mint sprigs and serve.

XOCHIPILLI'S ENCHILADAS DE MARISCO

Steps:

• In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
• Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
• In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
• Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
• Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.