Plan the Perfect Holiday Party!

DRINKS

Mango Martini (Oscar del Rivero, Jaguar Ceviche Spoon Bar & Latam Grill) 

1 mango, cut into large chunks

3 tsp. sugar [CF1] (substitute with Splenda or other sweetener if desired)

8 oz. water

1½ oz. potato vodka

1 oz. triple sec

Splash of fresh lime juice

Cherries, for garnish

Prepare homemade mango syrup by boiling water with sugar and mango chunks (skin and pulp). Strain to remove mango. Let syrup cool. Add vodka and triple sec to a cocktail shaker with ice. Shake all ingredients and serve in martini glass. Garnish with cherry and slice of fresh mango. Makes TK servings.

Meet the Chef!

Mexico native Oscar del Rivero is the executive chef behind Jaguar Ceviche Spoon Bar & Latam Grill, Talavera Cocina Mexicana and Peacock Garden Café, the South Florida restaurants from the Jaguar Hospitality Group.

The Latin Apple (Edixon Caridad)

1 red chile pepper

1½ oz. Santa Teresa Gran Reserva rum

½ oz. freshly squeezed lime juice

1 oz. apple juice

¼ oz. simple syrup*

Chop half of chile pepper and reserve remaining half for garnish. In shaker, add chopped chile pepper and remaining ingredients. Shake and strain into martini glass. Garnish with reserved chile pepper on rim. Makes TK servings.

*Chef’s note: To make simple syrup, mix equal parts superfine sugar and water (for example, 1 cup to 1 cup) in container with lid. Tighten lid and shake until sugar is dissolved.

Meet the Mixologist!

Venezuelan Edixon Caridad is U.S. brand ambassador for rum producer Santa Teresa. Since 2010, he has also been a working craft bartender at PDT, the famed East Village speakeasy that won “World’s Best Cocktail Bar” at the Tales of the Cocktail Spirited Awards the same year.

Oaxacan Sleigh Bells (Esteban Ordonez)

4 tbsp. granulated white sugar

1 tsp. powdered cinnamon

3 lemon wedges

2 orange wedges

2 oz. Scorpion Silver mezcal

¾ oz. Campari

¾ oz. simple syrup

Chilled club soda, to top

Orange wedge, for garnish

In small bowl, add sugar and cinnamon and mix until well-blended; set aside. In shaker tin, muddle lemon and orange wedges and add mezcal, Campari and simple syrup. Fill with ice and shake vigorously for 7 seconds. Strain into ice-filled highball glass, and top with club soda. Garnish with orange wedge and pinch of cinnamon-sugar mix. Makes TK servings.

La Caprichosa (Esteban Ordonez)

1½ oz. Pisco Portón

1½ oz. freshly squeezed and strained grapefruit juice

¾ oz. Campari

½ oz. simple syrup

2 tsp. lemon juice

Large lemon peel

Large grapefruit cubes, for garnish

In mixing glass, combine all ingredients over ice except lemon peel and grapefruit cube; stir until well-chilled. Serve in old-fashioned glass. Twist lemon peel over cocktail, rim glass with peel and add it to drink, sliding it under large ice cubes. Garnish with grapefruit cube on rim. Makes TK servings.