In a shaker filled with ice, combine Jim Beam, Grand Marnier & bitters. Shake vigoriously. Pour into a pint glass, add ginger ale & orange juice. Garnish with lemon wedge.
Jallarita served at RANCH 616
Muddle 3 fresh jalapeño slices
Add a pinch of chili salt mix
1.75 oz dulce Vida silver
1 squeeze of agave nectar
1.25 oz fresh lime juice.
Shake all contents and serve on the rocks with a chili salt garnished Collins glass. Garnish with a jalapeño slice with a lime twist.
PASSION FRUIT & SPICED MANGO MARGARITA from La Condessa (not pictured)
2oz habanero infused corzo reposado*
.5oz domaine de canton
.5oz passion fruit puree
.5oz mango puree
.5oz filtered water
1oz lemon juice
add all ingredients with ice in a tin and shake, pour into a pasilla-spiced salt timmed collins glass, garnish with a lime wheel
habanero infused corzo reposado recipe*
2 habaneros: seeds and ribs removed
1 bottle: corzo reposado
infuse 4-6 hours depending on desired level of heat!
(Jallarita served at RANCH 616 pictured at top of page)