An absolute must-have.
Cocktails or nibbles.
…and for pure powerful Margaritas…
visit the Patrón Social Club
patronsocialclub.com for tips and trends and unique recipes like Cherry Margarita or Peach-Chipotle Margarita.
The Menu Shoppe has it covered… great tips for great menus.
1 1/2 oz Patrón Silver
1/2 oz Patrón Citrónge
1/4 oz orange juice
juice of 1/2 lime
dash of sweet & sour mix
lime wheel for trim.
Salty rim? Patron’s choice.
In a mixing glass full of ice, combine Patrón Silver, Patrón Citrónge, orange juice, lime juice, and sweet and sour mix. Shake well, strain, and serve in a martini glass. Trim with lime.
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 lb strawberries, halved ( 3 1/2 cups )
1 tablespoon grated lime zest
1/4 cup fresh lime juice ( 2 limes)
1 (14-oz) can sweetened condensed milk
1 1/2 cups chilled heavy cream
2 tablespoons tequila
strawberries for trim
Put oven rack in middle position and preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate. Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl. Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).
NOTE: Pie can also be made in a 9-inch (24-cm) springform pan. Press crumb mixture onto bottom and 1 inch up side of pan. epicurious.com/recipes/food/views/Frozen-Strawberry-Margarita-Pie-235487
A cute treat…great for amuse bouche, or small plate whims…
5 cups chopped seedless watermelon (1 1/4 pounds)
2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
1/4 cup silver tequila
1/4 cup water
Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds.
Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers