Summer is upon us, and a few Austin-based restaurants are offering up some delicious cocktail recipes with creative ingredients for you to try at home.
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Combine ingredients and shake. Pour over ice in chili powder-rimmed highball glass, fill with Topo Chico.
Combine ingredients over ice in wine glass . Top with JP Chenet Brut Rose.
FROZEN: Blend hand squeezed lime juice, agave simple syrup, Triple Sec and Tequila in a blender with ice. In frosted, chile salt rimmed margarita glass, muddle 2 jalapeño slices and fresh watermelon puree. Fill with Frozen Margarita mixture. Stir with bar spoon to blend. Garnish with fresh jalapeño slice.
ROCKS: Combine all ingredients in mixing tin without ice. Muddle. Add ice. Shake and strain over fresh ice into chile salt rimmed margarita glass. Garnish with jalapeño slice.
Combine all ingredients in mixing tin with ice. Shake. Rim 10 oz rocks glass with guajillo sugar/salt rim. Shake and strain into glass over 2in X 2in ice cube. Garnish with orange swath. Serve.
Combine all ingredients in mixing tin with ice. Shake and strain over 2 in X 2in ice cube into 8.5 oz mason jar rimmed with El Chile Group chile salt rim. Garnish with dried, chile spiced mango slices (horns) on either side of glass.
Combine all ingredients in a pitcher with ice. Makes one gallon. Serve and enjoy!
Add all ingredients except cherry into shaker with regular ice. Shake 10-15 times and pour into sugar rimmed glass. Drop cherry into glass. Serve in tulip glass with slated rim.
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