Getting into the Spirit

By Elise French

Add some holiday sparkle with the Corzo Ruby Red, a delicious celebratory cocktail that can be served hot or cold.

CORZO Ruby Red

1 1/2 parts Corzo Reposado Tequila
1 part ruby red grapefruit juice
1/2 parts cinnamon syrup**

Preparation: In a mixing glass, shake all ingredients with ice and strain into a chilled cocktail glass.
(For hot recipe: Add 2 parts of hot water to the above recipe.)
Garnish with floating frozen cranberries and cinnamon stick. pulsecocks-corzo-ruby-red-copy

** Home-made cinnamon syrup: take 1 cup sugar in the raw and 1 cup water, and put into saucepan with 3 cinnamon sticks. Dissolve sugar over high heat, then simmer for 15 mins. Remove cinnamon sticks, refrigerate, and serve.

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Tequila and Peppers? Absolutely!

These three luxurious Corzo Tequila cocktails ~ created by renowned mixologist Jonathan Pogash ~ feature three different kinds of peppers ~ it might not be a combination you’d thought of before, but once you try it, you’ll be hooked!

CORZO Basilica Mexicana

1 1/2 parts Corzo Reposado Tequila
1/2 part Green Chartreuse
1/4 part Agave Nectar
1 thin slice jalapeno pepper
1/2 part fresh lime juice
3 large basil leaves

Preparation: In a mixing glass, muddle the pepper and basil in the agave nectar and lime juice. Add remaining ingredients and shake well with ice. Strain over ice into a rocks glass.
Garnish with basil leaf “flag” and jalapeno pepper.

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According to the Food Channel, Americans consumed 185,000 margaritas an hour in 2008. Add a twist to America’s favorite cocktail with the CORZO Evolutionary Margarita. The recipe muddles colorful peppers with sweet agave nectar to update the beloved classic. pulsecocksmidoris-elf-kis-copy

CORZO Evolutionary Margarita

2 parts Corzo Reposado Tequila
1/2 parts Grand Marnier
1/2 parts agave nectar
3/4 parts fresh lime juice
6-8 small chunks of your choice of pepper (yellow, red, or orange)

Preparation: In a mixing glass, muddle the pepper in the agave nectar and lime juice. Then add remaining ingredients and shake well with ice. Strain over ice into rocks glass.
Garnish with pepper “flag” and lime “bow-tie” & optional salt-rim.

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MIDORI Elf Kiss (By Eric Fura of California)

1.5 parts Midori Melon Liqueur
1.5 parts Sweet & Sour
1 part Skyy Infusions Citrus
Juice of 1/2 a Lemon
2.5 inch squares of Fresh Ginger
Top with Cranberry Juice
A floater of Orange Liqueur
Candied ginger and a cranberry

Preparation: Fill tall glass with ice, pour Midori as the bottom layer. Muddle fresh ginger and juice of 1/2 a lemon. Add sweet & sour and Skyy Infusions Citrus. Shake with ice. Strain and pour over the bottom layer. Finally, carefully top with cranberry juice and a floater of Orange Liqueur. Garnish with candied ginger and a cranberry.

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MIDORI Holly-Daze (By Rob Husted of Florida)

1 ¼ parts Midori Melon liqueur
3/4 part Skyy Infusions Citrus
1 part Finest Call Simple Syrup
1 part Half & Half
1 Raw Egg (no shell)

Preparation: Combine Ingredients into a mixing tin with ice. Shake hard for 30 seconds & strain into a 10oz glass over fresh ice. Garnish with, depending on holiday, red & green or blue & silver sprinkles

Pictured: CORZO Ruby Red, MIDORI Elf Kiss.