Recipe for Lychee Lake Cocktail from with Vodka

As they say, it’s after 4:00pm somewhere, which means that it’s cocktail time. We have a great recipe for a Lychee Lake Cocktail, provided by LEAF® Vodka.

Areina Thomas’s Recipes for Tequila Cocktails

Tequila is a great spirit, with many uses across a range of cocktails. With this in mind Areina Thomas has mixed up a variety of unique takes on traditional tequila cocktails, spicing up the recipes with many different flavor combinations and techniques, currently trending in the realm of mixology. For these drink recipes Areina uses Tequila Cazadores

 


THE GOOD, THE BAD & THE UGLY

1 ½ oz. Cazadores Reposado
½ oz. Mezcal blanco
½ oz. Aperol
1 oz. Perfect puree red roasted bell pepper
¾ oz. fresh lime juice
¾ oz. agave syrup

In a cocktail shaker combine all ingredients with ice, shake well and serve over the rocks in a double fashion glass with a hibiscus chiles salt rim.


LATINI

2 oz. Cazadores Reposado
2 oz. Latini-syrup
1 oz. fresh lime juice

Latini Syrup Recipe
3 cups of water
2 cups of sugar
8 Guajillo or New Mexico dried chiles
1 pasila chile
3 slices of orange
3 oz. fresh lime juice

In a sauce pan, boil water, sugar, chile, orange slices for 15 minutes, cool and add lime juice, strain into a glass container. Keep refrigerated.

Shake together all ingredients with ice and serve up with a Tajin rimmed martini glass.


PICANTE MARGARITA

1 ½ part Tequila Cazadores Reposado
½ part premium triple sec (Cointreau)
½ part Agave nectar
½ part lime juice
½ part lemon juice
1 slice of jalapeno

Combine all the ingredients, besides jalapeno with ice. Shake with slice of jalapeno and serve over the rocks. Garnish with lime wedge


ABOUT AREINA THOMAS

With deep seated passion for all things food and drink, Areina Thomas has always felt at home when it came to the hospitality industry. From countless hours of watching and helping her mother, a personal chef to working in one of the top restaurants in San Francisco, Areina has worked with the best of the best. With her passion and taste for flavors, Areina is a dynamic mixologist and wishes to share her knowledge throughout.

Chef Calvo’s Hawaiian Nachos Recipe

If you are looking for comfort food with an exotic twist, food that might bring you flavors that remind you of a great vacation, look no further than Chef Adrianne Calvo‘s recipe for Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli.

Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli

Serves: 2

Ingredients:

2 Corn Tortillas, Quartered, Fried Crispy

2 garlic cloves, minced
1 tablespoon cilantro, minced
1 teaspoon lime juice
1 teaspoon honey
1/4 cup mayonnaise

1/4 lb Blue Fin Tuna, fillet
1 teaspoon brown sugar
1 teaspoon garlic salt
1 teaspoon black pepper

1/4 cup Pineapple, chopped
1/4 cup Hass Avocado, chopped
1 tablespoon cilantro
Pinch kosher salt
1 teaspoon lime juice
1 teaspoon black sesame seeds

1 tablespoon mayonnaise
1 teaspoon ketchup
1/2 teaspoon cayenne pepper
1/2 teaspoon horseradish
1 teaspoon Tabasco hot sauce

Scallions for garnish

Directions:

Preheat fryer to 375 degrees F. Season Tuna fillet with brown sugar, garlic salt, and pepper. In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco. To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

Chefadriannes.com
Instagram.com/chefadrianne

TASTEABLE CALIFORNIA Season 3 Episode 12

TASTEABLE: California takes viewers on a weekly tour of California food and wine creators and destinations.

This episode includes a visit to the foodie boutique Vegan Picnic, the Andaz Hollywood and its (RED) Suite, and a recipe for duck breast.

 


Produced by TasteTV, www.TasteTV.com

View the Episode Intro Online on this page
(note: entire episode only airs on television, not online)

For more about this TasteTV television series, visit the TASTEABLE page

Tonnino uses Taste and Sourcing Location App to Refine the World of Gourmet Tuna

Tuna is a great and tasty food, but if you eat it often there are important things to know. For example, does it contain mercury, is it dolphin safe, and is it sustainably harvested?

TASTEABLE CALIFORNIA Season 3 Episode 10

TASTEABLE: California takes viewers on a weekly tour of California food and wine creators and destinations.

This episode tries a recipe for bacon wrapped dates, talks to food celebrities at the Vegas Uncork’d food festival, and goes to the butterfly jungle at the San Diego Zoo.

 


Produced by TasteTV, www.TasteTV.com

View the Episode Intro Online on this page
(note: entire episode only airs on television, not online)

For more about this TasteTV television series, visit the TASTEABLE page