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posts tagged ‘holiday’

Celebrate Cinco De Mayo with Añejo Tequileria

Friday, May 4, 2012 at 12:05 PM - Posted by Megan - (0) comments

One tequila, two tequila, three tequila…more! How about 50+ of the best tequilas that Mexico has to offer? Recently opened Añejo Tequileria y Restaurante boasts one of the most extensive selections of tequilas, mezcals and sotols this side of the border—and serves them by the ounce, by flight or in a carafe. Add to that a menu of flavorful small plates from chef-partner Angelo Sosa and you’ve got yourself a fiesta.


Since opening in late January, the lively Hell’s Kitchen haunt has already received numerous accolades for its advanced beverage program, expertly crafted cocktails (recently rated #1 margarita in NYC), and Sosa’s series of intensely tasty tacos, tamales, dumplings, ceviches, guacs and more. So what better place to seek out some delicious Cinco de Mayo inspiration!?

Añejo’s Beverage Director and resident drink slinger, Joshua Wortman, shares a couple of the restaurant’s classic tequila-based recipes to help get your Cinco celebration started early. And to complement these festive libations (and soak up a bit of the agave-based spirit), try dipping a few warm tortillas into chef Angelo’s fresh and creamy red snapper ceviche. Check out the mouthwatering recipes below. Salud!

 

Mexican Firing Squad
Recipe from Joshua Wortman

  • 2 ounces 901 Silver Tequila
  • 1 ounce homemade grenadine*
  • 3/4 ounce fresh lime juice
  • 2 dashes Bittermens Xocolatl Mole Bitters
  • Shake vigorously. Strain into a chile-salt** rimmed rocks glass over fresh ice. Add lime wheel to garnish.

    *bring pomegranate juice to a boil. Add an equal amount of sugar. Simmer for 10 minutes. Cool.
    **mix your favorite blend of ground chiles (Josh uses chipotle, guajillo, arbol) with kosher salt.

     
    Tequila Julep 
    Recipe from Joshua Wortman

  • 2 ounces Milagro Anejo
  • 1/2 ounce agave nectar
  • Fresh mint
  • Peychauds Bitters
  • Muddle mint and agave in a julep cup or collins glass. Add crushed ice, then half of the tequila. Stir until glass frosts. Add more ice and the rest of the tequila. Garnish with mint sprig and three dashes of Peychauds Bitters.

     
    Red Snapper Ceviche
    Recipe from Angelo Sosa

  • 1/2 pound red snapper, medium dice
  • 1/4 teaspoon salt
  • 2 tablespoons jalapeño, small dice
  • 2 tablespoons tomatillo, small dice
  • 2 tablespoons red onion, small dice
  • 2 tablespoons avocado, medium dice
  • 1/2 tablespoon pumpkin seed, toasted
  • 2 tablespoons lime juice
  • 1 tablespoons yuzu juice
  • Combine all ingredients together and mix well, until ceviche has a creamy texture. Serve in chilled bowls with warm tortillas.

     
    Thanks again to Joshua and Angelo for sharing the love and happy Cinco de Mayo everyone!
     
    Añejo Tequileria y Restaurante, 668 10th Avenue at 47th Street, 212.920.4770

    Images courtesy of Añejo Tequileria y Restaurant

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    Irish Cream Brownies

    Wednesday, March 14, 2012 at 03:03 PM - Posted by Megan - (2) comments

    This March 17th, you won’t need the luck o’ the Irish to find a perfect St. Patrick’s Day dessert recipe. Get the shenanigans started with easy-to-bake, homemade chocolate brownies spiked with luscious Irish Cream. These flavorful, fudgy treats are surprisingly light, so you can indulge and still have room for all that green beer. Cheers!


    Irish Cream Brownies (makes approx. 16 brownies)
    Recipe from Cooking Light

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 cup egg substitute
  • 1/4 cup Irish Cream (Baileys or Carolans)
  • 1 teaspoon vanilla extract
  • Cooking spray
  • Preheat oven to 350°.

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

    Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

    Note: For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish with a sprig of mint.

    Sparkling Holiday Cocktail

    Tuesday, December 21, 2010 at 11:12 AM - Posted by Megan - (2) comments

    ‘Tis the season for a little holiday sipping. My dear friend Lindsay is quite the gourmand and stirred up a refreshing, bubbly cocktail that will add holiday cheer to all your end-of-year festivities. After I savored Lindsay’s delicious sparkler, I invited her to write a guest post to share the love with you all. From Lindsay:

    As soon as it starts to get cold, my craving for apple cider kicks in: it’s one of those cozy drinks that just goes with crisp air, a crackling fireplace and that amazing pine smell. This year I wanted something a bit lighter than the usual Spiced Apple Cider, but I couldn’t quite find a recipe that I liked. After a bit of Goldilocks tinkering by combing 3 different recipes—you know, not too much of this, a little of that—I ended up with a tasty cocktail that was just right!

    Sparkling Holiday Cocktail

  • Dash of ground cinnamon
  • 1/3 glass of apple cider
  • 1/3 glass of dry sparkling wine such as Prosecco or Cava*
  • Splash of Brandy
  • 1 cinnamon stick (optional for garnish)
  • *note: 1 bottle of sparkling wine makes 10-12 cocktails

    CLICK HERE TO READ MORE

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