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WhiteTrashBBQ

WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Thursday, July 01, 2010

Recipes: The Mexican - American Flag Cocktail

This came into my e-mail the other day and while it was originally created to honor Mexico's independence, this drink will work just as well as a salute to America's. It took me awhile to figure this concoction out, but it was worth it. Try this out on The Fourth. Viva America!

Mexican - American Flag Cocktail by Riazul

If you find yourself in south of Señor Frogs on Cinco de Mayo, the traditional drink recipe you’ll encounter is the Coctel Bandera Mexicana. Representing the colors of the namesake Mexican Flag, the cocktail trio includes blanco tequila (white), sangrita (red) and lime juice (green) in three separate “caballitos”(Basically brandy snifters)... sipped alternately.

Riazul Premium Tequila, whose heritage dates back to the Mexican War of Independence, would like to toast its northern neighbors on their Independence Day with an adapted flag cocktail… Bandera Americana: the American Flag cocktail.

The trio includes a small glass of Riazul Premium Silver followed by a traditional sangrita based on a generations-old Jalisco recipe, then chased with a blue margarita. Raise the flag to this tequila trifecta!

Ingredients:

Red —Sangrita:
  • (1 Lt, approximately)
  • 2 lb Raw tomatoes, peeled and seeded
  • 3 Freshly squezeed orange juice
  • 2 Freshly squezees lime juice
  • 1 Small onion, chopped
  • 1 teaspoon of sugar
  • Salt to taste
  • 6 Serrano peppers (fresh-raw)
White — Tequila:
  • 1 bottle of Riazul Premium Silver (blanco)
Blue — Margarita:
  • (per cocktail)
  • 2 oz Riazul Silver
  • 1 oz Blue Curacao
  • ½ oz Triple Sec
  • 1 oz lime juice
  • ½ tsp simple sugar
  • Sea salt
Directions:
Mix all of the sangrita ingredients together and serve cold in caballitos with corresponding shots of tequila.

Rub rims of cocktail glasses with lime juice. Dip rim in coarse salt. Shake tequila, blue curacao, triple sec, simple sugar and lime juice with ice, strain into the salt-rimmed glasses, and serve.

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