Thursday, April 23, 2015

Celebrate Cinco de Mayo with #Tequila & Guacamole! @SauzaTequila #CincodeMayo

Arriba! Put up the pinata and make this Cinco de Mayo a celebration to remember!


Whether you're hosting your own fiesta or attending one as a guest, Sauza Tequila is here to help with cocktails and guacamole pairings to make your celebration a HUGE success! To make a great impression at your gathering, skip the store-bought stuff and opt for these guacamole recipes from the experts at Dos Caminos. They are easy enough to whip up at home...even with a cocktial in hand.


Start off with Chef Ivy Stark's traditional guacamole and give it a fun twist with variations like Lobster Guacamole, Chipotle-Goat Cheese Guacamole or Artichoke Guacamole with Toasted Pine Nuts.




Pairing 1: Try the Sombrero Sipper with the Lobster Guacamole for a fresh take on the traditional lobster/cocktail pairing.

Sombrero Sipper

  • 1 part Sauza Blue Silver 100% Agave Tequila
  • 1/2 part DeKuyper Strawberry Liqueur
  • 1/2 part (chilled) rose champagne
  • 1/2 part limeade
  • 3 strawberries
  • 1 tbsp. sugar
  • 1 lime wedge

Preparation: Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place 3 frozen strawberries in the bottom of the prepared flute. Pour champagne into the glass. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and pour into glass. Add a squeez of fresh lime if desired and serve immediately.

Lobster Guacamole

  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeno or Serrano chilies (Optional: remove seeds and membranes)
  • 1/2 tsp. Kosher salt
  • 2 large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded, and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
  • Japanese pickled ginger for garnish (optional)

Preparation: In a medium size bowl, use the back of  a spoon to mash 1 tbsp of the cilantro, 1 tsp. onion, 1 tsp. minced chili, and 1/2 tsp. salt together against the bottom of the bowl. Steam, cool and pick meat from lobster and rough chop. Add to bowl. Add the avocados and gently mash them with a fork until chunky smooth. Fold the remaining cilantro, onion and chili in the the mixture. Stir in tomatoes and lime juice. Taste to adjust seasonings. Add Japanese pickled ginger for garnish. Serve with warm corn tortilla chips. Serves 4.


Pairing 2: The sweet and fruity flavors of the Mexican Victor-ita provide the perfect compliment to the smoky heat of the Chipotle-Goat Cheese Guacamole.

Mexican Victor-ita

  • 1 1/2 parts Sauza Blue Silver 100% Agave Tequila
  • 1/2 part DeKuyper Triple Sec
  • 4 parts cranberru juice
  • 2 oranges
  • 1/2 cup cranberries, frozen (optional)
  • 2 tbsp. sugar
Preparation: First make your garnishes. Freeze 1/2 cup of cranberries. Using a channel knife cut a long spiral from orange (see if you can make it all the way in one try!) and cut into 6 inch pieces. Twist the peels around your bar spoon and reserve for garnish.

Zest the other orange with a spice grater to remove just the peel and none of the pith and combine with sugar.

Cut the zested orange into wedges. Rub a wedge of orange around half the rim of your glasses. Roll the glasses through the sugared orange zest.

In a shaker, combine the rest of the sugar and orange zest mixture with the cranberry juice, orange juice, Sauza Blue Silver, orange liqueur, and the juice from the. Twist the orange peel over the drink and place on the prepared glass. Top with frozen cranberries and serve your cocktail! Salud!

Chipotle-Goat Cheese Guacamole
  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeno or Serrano chilies (Optional: remove seeds and membranes)
  • 1/2 tsp. Kosher salt
  • 2 large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 4 oz. crumbled goat cheese
  • 2 tbsp. chopped canned chipotle chilies
Preparation: In a medium size bowl, use the back of a spoon to mash 1 tbsp of the cilantro, 1 tsp onion, 1 tsp of minced chili, and 1/2 tsp salt together against the bottom of the bowl. Add avocados and gently mash them with a fork until chunky smooth. Add 4 oz crumbled goat cheese and 2 tbsp of chopped canned chipotle chilies. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings. Serve with warm corn tortilla chips. Serves 4.


Pairing 3: Turn your cocktail up a notch with the Spicy Senorita. With a kick of heat, it pairs well with the mild flavors of the Artichoke Guacamole with Toasted Pine Nuts.

Spicy Senorita
  • 1 part Sauza Blue Silver 100% Agave Tequila
  • 2 parts beer
  • 1 part frozen limeade concentrate
  • 1 part water
  • A dash of hot sauce
  • Sugar (for garnish)
  • Salt (for garnish)
  • Red pepper (for garnish)
  • Chili pepper (for garnish)
Preparation: In a glass, combine all ingredients. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with a chili. Enjoy!

Artichoke Guacamole with Toasted Pine Nuts
  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeno or Serrano chilies (Optional: remove seeds and membranes)
  • 1/2 tsp. Kosher salt
  • 2 large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 1 cup marinated artichoke hearts, chopped
  • 1/4 cup toasted pine nuts
Preparation: In a medium size bowl, use the back of a spoon to mash 1 tbsp of cilantro, 1 tsp onion, 1 tsp minced chili and 1/2 tsp salt together against the bottom of the bowl. Add avocados and gently mash them with a fork until chunky smooth. Add 1 cup marinated artichoke hearts chopped with 1/4 cup of toasted pine nuts and stir. Fold the remaining cilantro, onion, and chili into the mixture. Stir in tomatoes and lime juice, taste to adjust seasonings. Serve with warm corn tortilla chips. Serves 4.

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