Tag Archives: lime

Sweep The Leg

Created by Lane Primeaux, Beverage Director of Soji in Baton Rouge. We specially formulated watermelon cordial specifically for this cocktail (but we’ve included simplified instructions below for you to make at home!) This fruit-forward summer cocktail will cool you off in the summer heat.

SWEEP THE LEG
• 2 oz tequila
• 1 oz El Guapo® Watermelon Cordial (home recipe below)
• .75 oz fresh lime juice
• 1 tsp Chareau Aloe Liqueur
• 1 pinch, cilantro
• Watermelon wedge, for garnish

In clean shaker filled with ice, combine tequila, cordial, juice, liqueur and cilantro. Shake thoroughly until well chilled. Double strain into a collins glass, and garnish with a watermelon wedge prior to serving.

To create watermelon cordial at home, juice fresh watermelon (pulp only, no rinds!) until 4 cups of juice are reserved. Pour juice and 2 pounds of sugar into a large heavy bottomed sauce pan, heating slowly and stirring until all sugar is dissolved. Simmer for up to two hours, until liquid is reduced by half. Remove from heat and cool to room temperature. Strain liquid through a cheese cloth and funnel into a mason jar or other storage container. The cordial will keep for up to three weeks if properly refrigerated.

El Guapo Mai Tai

El Guapo Mai Tai
• 1 oz light rum
• 1 oz aged rum
• 1 oz freshly squeezed lime juice
• .5 oz orange curaçao
• .5 oz El Guapo® Classic Almond Orgeat
• Edible flowers, mint, lime wheels, umbrellas for garnish

In a clean shaker filled with crushed ice, mix rums, juice, curaçao, and orgeat. Shake until well chilled, and pour unstrained into a lowball or tiki glass. Garnish with a lime wheel and sprig of mint, adding edible flowers, umbrellas, etc. as desired.

Polynesian Paloma

Polynesian Paloma
• 2 oz Tequila
• .25 oz Fresh lime juice
• 1 oz Fresh grapefruit juice
• 1 oz El Guapo® Lime Cordial
• 6 dashes El Guapo® Polynesian Kiss Bitters
• Club soda
In a shaker filled with ice, pour tequila, lime & grapefruit juice, cordial & bitters. Shake vigorously, & strain into a coupe filled with crushed ice. Top with club soda & garnish with edible flowers or eucalyptus leaves before serving

Kale Martini

Kale Martini
• 1 oz Freshly pressed cucumber juice
• .5 oz Freshly pressed celery juice
• 1 oz Freshly pressed lime juice
• .5 oz Freshly pressed kale juice
• .5 oz El Guapo® Ginger syrup
• 1.5 oz Vodka
• Kale leaf & grapefruit slice, for garnish

In a shaker filled with ice, combine all juices, ginger syrup and vodka. Shake vigorously, and strain into well chilled coupe or martini glass. Garnish with a kale leaf and grapefruit slice before serving.

Andromeda

Created by 2016 Bartender of the Year, Abigail Gullo, the Andromeda is the #1 selling cocktail behind the bar of Compère Lapin, Nina Compton’s St. Lucian inspired mecca of Creole cuisine.

Nina Compton is James Beard‘s 2018 Best Chef: South winner and Season 11 Top Chef Runner-Up. Both she and her recipes appear often on the Today Show and inside the pages of the New York Times, Garden & Gun, Conde Nast Traveller and the like.

Compere-Lapin-Bar-cr-courtesy

Andromeda (Featuring 2018 Good Food Award winning Rose Cordial)
• 1 oz Pisco
• .75 oz St. George Green Chili Vodka
• .75 oz Freshly squeezed lime juice
• .5 oz El Guapo® Classic Greek Rose Cordial
• .5 oz Grapefruit liqueur
• .25 oz Honey syrup (1:1 honey to water)
• 1 Egg white
• Peychaud’s bitters, sugar & salt for garnish

In a shaker filled with ice, pour Pisco, vodka, lime juice, rose cordial, liqueur, and egg white. Shake vigorously and strain into a chilled martini glass with a 50/50 sugar salt rim. Compère Lapin sprays Peychaud’s bitters over a stencil with an atomizer to create the bunny, but you can easily decorate at home with dashes or dots of bitters without using a fancy stencil or atomizer.

Moscow Mule

Moscow Mule
• 2 oz Vodka (we used St. Roch®, but any quality vodka will do)
• .5 oz Freshly squeezed lime juice
• .75 oz El Guapo® Ginger Syrup
• Club soda
• Mint sprigs, candied ginger or lime wheels, for garnish

Combine vodka, lime juice and ginger syrup in a shaker with a few ice cubes. Gently shake and strain into a copper mug or highball filled with ice. Top with club soda, and garnish with your choice of accouterments.