Next stop: Margaritaville

The wintery blahs continue.  Dreaming of the tropics?
Did you know it’s National Margarita Day?
So don’t waste away…celebrate the Margarita today.
The Menu Shoppe has it covered…
crafty finds and creative twists.
Our LED Board has become a must-have for creative in-house promotions…
daily specials or Happy Hours.
Custom framed LED Boards dazzle.
For pure powerful Margaritas visit the Patrón Social Club  for tips and trends and unique recipes like Cherry Margarita or Peach-Chipotle Margarita.
Classic Margarita
courtesy of Patrón
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.
4 oz. red wine
2 oz. orange juice
2 oz. fresh lime juice
2 oz. simple syrup
Stir together red wine, orange juice, lime juice, and simple syrup.  Add 1 1⁄2 oz. of this sangria mixture to a margarita glass; swirl in some frozen margarita.
Strawberry-Margarita Pie
For crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling:
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
2 tablespoons triple sec, Cointreau, or other orange-flavored liqueur
strawberries for trim
Make crust:
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.
Make filling:
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. 
A cute treat…
Watermelon-Margarita Pops
Creativity is up to creative whims:  classic popsicle or  small plate pops, or granita.
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.
…and for a classic Margarita “go-with“…guacamole of course…
with an extra zesty twist + smokey nuance
Pineapple Chipotle Mango Guacamole
courtesy of the California Avocado Commission
4 ripe avocados, seeded, peeled and diced
1 medium ripe mango, seeded, peeled and diced
1/2 cup crushed pineapple, drained, juice reserved
2 tablespoons reserved pineapple juice
2 tablespoons chopped cilantro
2 chipotle peppers, finely minced —  in adobo sauce* *available at specialty stores
1/2 medium sweet onion, minced
1/2 teaspoon salt to taste
Place diced avocado in a medium bowl and coarsely mash. Add onion to avocado along with chipotle peppers, salt, cilantro and pineapple juice. Gently mix in mango and pineapple.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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