Recipes

Papaya Cocktail

Papaya Cocktail

Coctél de Papaya
The fruit of large, football-shaped Mexican papaya is reddish-orange in color and blends easily to make a smooth, seductive cocktail that's quite elegant to serve before a Mexican dinner party.Mexican papayas are often available in the United States, but the smaller, yellow Hawaiian papaya works well, too. Choose papayas that give slightly to the touch and have smooth unbruised skin. Serve the drinks in margarita or martini glasses.
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Ingredients

Makes 4 servings

  • 1 Mexican papaya or 2 Hawaiian papayas
  • 3 ounces white or dark rum
  • ¼ cup fresh lime juice or to taste
  • 2 teaspoons sugar or to taste
  • 1 cup cracked ice

Instructions

  • Cut the papaya in half.
  • Scoop out the seeds with a spoon.
  • Discard the seeds.
  • Peel off the skin and coarsely chop the fruit.
  • Put the chopped fruit in a blender.
  • Add the remaining ingredients to the blender and blend on high until thick and smooth.
  • Divide among 4 (4-ounce) cocktail glasses, and serve at once.

Notes & Wine Advice

To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Pacific Gold Cocktail

Pacific Gold Cocktail

Oro de Pacifico
Along the Pacific coast of Mexico, this drink is usually thought of as a "sun-downer." Tourists and locals gather in bars along the beach before having dinner to enjoy often-spectacular sunsets.
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Ingredients

Makes 2 servings

Instructions

  • Put the ice in a blender jar.
  • Add all of the remaining ingredients but the mint, and blend until smooth.
  • Pour equally into 2 (10-ounce) Pilsner-style glasses.
  • Add a straw and garnish with the mint.

Notes & Wine Advice

Serve cold.
To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips
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Course; Alcohol / Cocktails
Cuisine; Mexican

Rum Collins

Rum Collins

Collins de Ron
A tall, cold Collins made with light rum is a popular poolside or bar drink in Mexico. It goes well with informal Mexican snacks such as Crisp Rolled Chicken Taquitos.
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Ingredients

Makes 2 servings

Instructions

  • Fill two 8-ounce glasses with ice cubes.
  • Pour half the rum, syrup, and lime juice into each glass.
  • Add club soda to fill each glass.

Notes & Wine Advice

Stir briefly, and serve cold.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Rum and Coke

Rum and Coke

Cuba Libre
Rum and Coca-Cola (Cuba Libre) was invented in a bar in Old Havana in 1898 following Cuba's War of Independence. A group of off-duty soldiers was having drinks and one ordered rum with Coca-Cola and lime juice. The story goes that they wanted a name for the drink, and someone called out, "Cuba Libre" for Cuba's freedom after the war. The drink later became popular throughout Mexico as "rum and Coke."Cuba's famous Bacardi rum has been distilled in Mexico since 1956 when Barcardi built a distillation plant in the state of Puebla. The distinctive bottle is covered with fibers woven by Mexico's Texcoco Indians. Coca-Cola plants have been going strong in Mexico since the 1920s and Coke is a popular soft drink. Cuba Libres can be served with appetizers before a meal.
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Ingredients

Makes 2 servings

Instructions

  • In 2 short (4-ounce) bar glasses, divide the rum and cola equally and stir to mix.
  • Add 2 to 3 ice cubes to each glass, and a squeeze of lime juice.
  • Drop a lime wedge into each glass.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Little Bull

Little Bull

Toritos
This rich, luxurious drink was served at a seaside setting in Veracruz. A small bowl of spicy nuts and pumpkin seeds came to the table with the drinks. The drink can be made with a variety of tropical fruits, but I liked pineapple or mango the best. Peeled and ready-to-use containers of fresh pineapple and sometimes mango are available in many supermarket produce markets. They are a great convenience when making this drink.
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Ingredients

Makes 4 servings

Instructions

  • Put all of the ingredients in a blender, except the ice, and blend until smooth.
  • Half fill 4 (4-ounce) cocktail glasses with ice cubes.
  • Pour the drink equally over the ice and serve at once.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Mango Daiquiri

Mango Daiquiri

Daiquiri de Mango
Large, sweet mangos are now available almost everywhere. Their distinctive flavor mixed with rum makes a unique slushy frozen Daiquiri that's popular in Baja, along the coast of the Sea of Cortéz.
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Ingredients

Makes 2 servings

Instructions

  • Determine the slightly flat sides of the mango, and hold one of the flatter sides of the mango in the palm of your hand.
  • Cut the top half of the mango away from the pit, cutting as close to the pit as possible.
  • Make crosswise cuts in the fruit side, but do not cut through the skin.
  • Bend the fruit backwards and cut off the scored pieces of fruit.
  • Repeat with the remaining half of the mango.
  • Put the mango and the rest of the ingredients, except the sliced lime,in a blender.
  • Blend until smooth and slushy.
  • Pour equally into 2 (4-ounce) stemmed cocktail glasses.
  • Garnish each glass with a half slice of lime, and serve at once.

Notes & Wine Advice

To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Daiquiri

Daiquiri

When I first traveled to Mexico 30 years ago, a Daiquiri was my favorite cocktail. Now that cocktails are popular again, so is the Daiquiri. Mexico produces some fine-quality rums, such as Bacardi which is distilled in Puebla, about 100 miles south of Mexico City. Other Mexican rums may not be widely available in United States liquor stores, so you can use the rum of your choice. I often buy a bottle in the Mexico City or Guadalajara airport before departing Mexico.
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Equipment

  • blender

Ingredients

Makes 2 servings

Instructions

  • In a blender or cocktail shaker, thoroughly mix all of the ingredients, except the lime slices.
  • Pour it through a fine-mesh strainer, then equally fill 2 (4-ounce) stemmed cocktail glasses and garnish each with a slice of lime.

Notes & Wine Advice

To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Mango, Pineapple, and Mezcal Drink

Mango, Pineapple, and Mezcal Drink

Bebida de Mango, Piña, y Mezcal
Mezcal is one of the alcoholic beverages made from the agave plant commonly called maguey in Mexico. It has an earthy, smoky taste somewhat like tequila. Mezcal is mainly produced in small quantities in the state of Oaxaca by traditional methods in rustic stills. It is now being exported in limited amounts and interest in the product is growing. Some people know it from the worm (gusano) in the bottle, which is probably a sales gimmick, and may not add anything to the mezcal, although gusanos are considered a delicacy in the Oaxaca region. (Gusanos live in the maguey plants and have been gathered and eaten by native people for centuries.)Tourists love to buy mezcal as a souvenir, and often develop a taste for this unique Mexican beverage. Sip it straight, or try this recipe of blended fruit and mezcal.
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Ingredients

Makes 4 servings

Instructions

  • To peel and cut up the mango, cut ½ of the mango away from the flat oval seed with a sharp paring knife.
  • Then lay the cut half on a flat surface, skin side down, and make cross-cuts on the fruit, separating the flesh into cubes.
  • (Do not cut through the peel.
  • ) Press the fruit inside out and cut the chunks off the peel.
  • Discard the peel and put the fruit in the blender.
  • Add the pineapple, orange juice, and mezcal and purée until very smooth.

Notes & Wine Advice

Serve over ice in 6-ounce glasses.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Brave Bull

Brave Bull

Toro Bravo
A Brave Bull is a fashionable Mexican after-dinner drink on both sides of the border. Mexico produces the world's best coffee liqueur with flavors of chocolate and vanilla.
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Ingredients

Makes 2 servings

  • Cracked ice
  • 2 ounces tequila
  • 2 ounces coffee-flavored liqueur such as Kahlua

Instructions

  • Fill 2 glasses almost to the brim with cracked ice.
  • Pour the tequila and liqueur over the ice.
  • Stir well and serve.

Notes & Wine Advice

To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Tequila Bloody Mary

Tequila Bloody Mary

Tequila Sangre de Maria
Some people, like me, like this version better than the classic one made with vodka. Quesadillas or crisp chips and guacamole go well with this drink.
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Ingredients

Makes 2 servings

  • 2 cups spicy tomato juice such as Snappy Tom, or plain tomato juice
  • 3 teaspoons fresh lime juice or to taste
  • â…› teaspoon Worcestershire sauce
  • 4 ounces silver or gold tequila
  • Cracked ice

Instructions

  • In a pitcher, mix all the ingredients together, except the ice.
  • Pour over cracked ice into 2 double old-fashioned glasses.

Notes & Wine Advice

To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican