Savory Margarita
• 2 Cherry tomatoes
• 1.5 oz Blanco tequila
• .5 oz El Guapo® Lime Cordial
• .25 oz Freshly pressed lime juice
• .25 oz Aloe liqueur
• Watermelon rind, for garnish
In a clean shaker thoroughly muddle the cherry tomatoes with the tequila. Add lime cordial, lime juice and liqueur before filling shaker with ice. Shake vigorously, and strain into a footed ale glass. Garnish with watermelon rind before serving.
Carrot Mimosa
• .25 oz Aquavit (Fernet or Cynar work, too)
• .5 oz El Guapo® Ginger syrup
• .75 oz Freshly pressed carrot juice
• Sparkling wine
• Fresh rinsed & dried carrot greens
In a shaker filled with ice, pour Aquavit (or replacement liqueur), ginger syrup and carrot juice. Shake vigorously, and strain into long stemmed coupe or champagne flut. Top with sparkling wine, and garnish with carrot greens before serving.
Next time you’re in New Orleans, stop for a libation at the Black Duck Bar, located on the second floor inside Dickie Brennan’s Palace Cafe. Its namesake is The Black Duck speedboat, which was powered by twin Victory aircraft engines and was the fastest rum-running boat from Cuba to the East Coast of America, bringing rums during Prohibition to a thirsty nation. It was faster than any U.S. Coast Guard craft. Chases were inevitable, but catches weren’t happening. The Black Duck Bar pays homage to the boat and its cargo. More than 110 rums are available for sipping or, in the hands of the expert cocktail team, in a wide variety of fine rum-based cocktails. Thankfully, America came to its senses, and now enjoying such delightful beverages is perfectly legal.
Foster the People
• 2 oz Ron Matusalem Clasico Solera 10-yr Rum
• .5 oz Giffard Banane du Brésil
• .5 oz Poirier’s cane syrup
• .25 oz Freshly squeezed lemon juice
• 3-5 dashes El Guapo® Polynesian Kiss Bitters
• Orange peel, for garnish
In a shaker over ice, pour Rum, banana liqueur, cane syrup and lemon juice. Shake vigorously and strain into coupe. Top with dashes of Polynesian Kiss bitters to taste, and garnish with an orange peel before serving.
Broiled Lemon-Garlic Shrimp
Makes 8 servings
• 1/3 c. Olive oil
• Grated peel of one large lemon
• .25 c. Freshly squeezed lemon juice
• .25 c. Chopped cilantro or flat-leaf parsley
• 2 tbsp. El Guapo® Mojo Cubano Bitters
• 2 cloves garlic, crushed
• 1 tsp. Salt (or to taste)
• .5 tsp. Crystal or Tobasco hot sauce
• 2 lbs Deveined large shrimp with tails on, about 21/25 size
• 8 (10-inch) skewers (soaked 30 minutes if wooden)
In a non-metallic bowl, combine ingredients except shrimp and skewers; stir well. Peel and devein shrimp, leaving tails on. Add to marinade and stir to coat. Cover and refrigerate 1.5 hours.
Heat broiler. Line a large sheet tray with foil and top with a baking rack. Drain shrimp and thread on skewers; place skewers on rack. Broil 3 to 5 minutes or until cooked through. Serve with lemon slices, if desired.
A Streetcar Named Loyola
• 1.5 oz Cathead Honeysuckle Vodka
• .5 oz Freshly squeezed lemon juice
• .5 oz El Guapo® Ginger Syrup
• .25 oz St. Germain
• Ginger ale
• 8 Dashes El Guapo® Mojo Cubano Bitters
• Rosemary sprig, for garnish
In a shaker filled with ice, add vodka, lemon juice, ginger syrup and St. Germain. Shake vigorously, and strain into a rocks glass filled with ice. Top with ginger ale and 8 dashes of bitters. Garnish with a sprig of rosemary.
On the Ave
• 1.5 oz Gin
• 1.5 oz King’s Ginger Liqueur
• .25 oz El Guapo® Ginger Syrup
• .5 oz Freshly squeezed Meyer lemon juice
• 4 slices English cucumber
• 5 small basil leaves
• 4 dashes El Guapo® Cucumber Lavender Bitters
• Edible flowers & Meyer lemon peel, for garnish
Muddle cucumber slices and basil leaves with ginger syrup and lemon juice in a cocktail shaker. Add gin and ginger liqueur, and fill with ice. Shake and strain with a julep strainer into a chilled coupe glass. Add bitters and garnish with edible flowers and lemon peel before serving.
Arnaud’s Restaurant in the French Quarter has been a New Orleans fixture since 1918. This cocktail was created by beloved local bartender Chris Hannah, who famously helmed the Arnaud’s French 75 Bar for thirteen years.
El Guapo® Old Fashioned (Featuring 2018 Good Food Award winning Chicory Pecan Bitters)
• .25 oz El Guapo® Creole Orgeat
• .25 oz Amaro Meletti
• 2 generous dashes El Guapo® Chicory Pecan Bitters
• 2 oz Jim Beam
• Large ice cube
• Orange twist & rosemary sprig, for garnish
In a mixing glass filled with ice, combine Jim Beam, amaro, orgeat and bitters. Stir until well chilled and strain into a lowball or coupe over a large ice cube before garnishing with an orange twist & rosemary sprig.
