How: “I was inspired to create this cocktail to bring attention to journalist Alfredo Corchado's eye-opening book, Midnight in Mexico," says beverage director Houston Eaves. He describes the book as an "intensely personal account of the horrors taking place on both sides of the U.S.-Mexico border in the cartel drug wars that have plagued both of our countries for many years." The drink's look is a tribute to Corchado's work: “The combination of the three all-Mexican ingredients gives the cocktail a deep, dark color to allude to the darkness of midnight, yet the blend creates a bright and inviting cocktail with a warm smoky and spicy finish,” says Eaves. Photo by Kody Melton.
2 bottles still rosé 1 cup sliced stone fruit (peaches, cherries, apricots or nectarines, or a combination of your choosing) 1 cup sliced strawberries or other ripe berries, like raspberries ¼ cup elderflower liqueur, like St-Germain (optional) 1 bottle bubbly rosé 1 cup sparkling water or soda, like Topo Chico 10 mint leaves, plus extra for garnish
In a punch bowl, pitcher or similar large container, combine the still rosé, fruit and liqueur, if using. Give it a good stir and, if you have time, allow to macerate in the fridge for at least 1 hour (though overnight won’t hurt). Just before you serve, add the sparkling rosé, water and mint. Serve with fruit floating in the glass and a mint-sprig garnish.
Tenajas are an integral part of sustaining life in the arid Southwest.
The Blueberry Tenaja harkens back to the days of the early southwest when early Native Americans traveling in the desert areas of the Southwest used these naturally occurring water basins to sustain life in the desert. A blue colored cocktail recipe made from blueberry vodka, blue curacao and melon liqueur, and served over ice in a tall glass.
1-1/2 oz Blueberry Vodka 1 oz Blue Curacao Splash Melon Liqueur
Shake blueberry vodka, blue curacao and melon liqueur with ice in a cocktail shaker. Strain into a chilled tall glass over ice.
"We would make awful bartenders. We learned early on in our relationship that mixology (is that a pretentious word?) is not one of our strengths. The evening begins innocently enough; the seed of an idea for a drink is planted, or we’re influenced by an online recipe. But it usually ends in disaster – our end product never tastes quite right, and we spend a small fortune to buy all of the ingredients we didn’t have before. As a result, our top pantry shelf looks like we’re raging alcoholics because it’s stocked with a dozen bottles of stuff we don’t know what to do with."
Ingredients 2 cups whole blackberries (frozen is fine, just thaw and drain) 1/2 cup granulated white sugar Juice of 2 limes 2 cups gin Topo Chico (or any other sparkling water)
Instructions 1. In a blender, combine the blackberries and sugar. Blend until liquefied. Strain into a container through a fine mesh sieve, discarding any large pulp or seeds that remain. 2. At this point, you can combine all ingredients except the Topo Chico in a pitcher and pour over ice, topping with the sparkling water. If you're making individual drinks, portion out into a shaker, shake well, and pour over ice. Top with Topo Chico, a wedge of lime, and any leftover berries.
Notes The ratios of gin to lime juice to blackberry puree is up to your individual taste, so add more or less of whichever ingredients you choose.