We offer you four summer drink recipes that are easy to make and taste great.
1 can Mexican lager (Tecate, Dos Equis, etc.)
2 oz clamato juice
1 oz tequila
1 oz lime juice
dash Worcestershire sauce
as much hot sauce as you like (Tapatio is our favorite)
chile salt and lime slices for garnish
Salt the rim of a pint glass then fill with ice. Add the clamato, tequila, lime juice, Worcestershire and hot sauce. Fill the remainder with the beer. Stir. Garnish with lime slice.
10 lemons, just the zest
1 (750 mL) bottle high-proof pure grain alcohol (we used 190 proof Everclear)
3 cups water
2 cups sugar
Scrub the lemons thoroughly. Using a microplane, zest the lemons. Be careful to get only the zest and none of the bitter white pith. This should yield 1.5-2 cups of zest. Place the zest in a gallon glass jar. Pour the bottle of alcohol into the jar and seal with a lid. Stash your jar away in a cool dark place for at least 3 weeks (or up to six weeks if steeping with lower proof vodka). After the waiting period, combine the water and sugar in a pot and bring to a boil. Stir to dissolve sugar. Let the syrup cool to room temperature before adding to the alcohol. Give everything a good stir, and let it sit another week. The longer it sits, the more rounded the flavor. Strain the limoncello through a strainer lined with cheesecloth. Store the limoncello in your freezer.
2 oz Limoncello
6 oz Moscato, chilled
Pour the moscato into a martini glass. Pour the limoncello on top.
La Doña Margarita
3 oz tequila blanco
1 oz Cointreau
1.5 oz lime juice
0.5 oz honey syrup*
2-4 drops arbol chile tincture*
Combine all ingredients in a shaker with ice. Shake. Pour over ice in a margarita glass.
*Honey Syrup: Equal parts honey and hot water. Dissolve the honey into the hot water. Let cool.
*Arbol Chile Tincture
20 arbol chiles
1 3/4 cup Everclear
Combine ingredients in a pint sized mason jar. Place lid on jar. Let sit two weeks, shaking vigorously for 5-10 seconds every day.
Watermelon Agua Fresca
12 cups seedless watermelon, cubed
2 cups water
2 limes, juiced
2 lime, sliced
4 sprigs fresh mint
1 cup simple syrup (equal parts hot water and sugar, stir to dissolve sugar.)
White Rum (optional)
Working in batches, combine the watermelon and water in the blender and purée until smooth. If you prefer a thicker consistency, pour the purée straight into a pitcher. For a smoother consistency, strain through a fine mesh strainer before placing in the pitcher. Stir in the remaining ingredients. Refrigerate for a few hours before serving. Add an ounce or two of white rum to individual glasses and stir to combine, if desired.