Cinco de magic with Milagro Tequila and Gaston Martinez

Milagro Tequila brand ambassador Gaston Martinez does do-it-yourself margaritas with flair.

Las Vegas mixologist Gaston Martinez brought his popular bartending road show to Los Angeles to pour on his message: anybody can mix like a pro, as long as you start with a quality tequila and farm-fresh ingredients. In fact, as brand ambassador for Milagro Tequila, he demonstrated a fine way to turn serving cocktails into an interactive activity was by allowing guests to prep, measure and muddle their own margarita creations. The recipes are miraculously easy to master, just by following Gaston’s lead.
   Cinco de Mayo (May 5), a major Mexican holiday people in many parts of the US have made their own, is the ultimate margarita holiday. For some, it’s the unofficial start of summer in the northern hemisphere. Chill out with us and check out these garden-fresh ideas.
 

The freshest margarita
(or as Gaston calls it, ‘The Foundation’)

2 oz Milagro Silver Tequila
1 oz lime juice
¾ oz agave nectar

Garnish with lime wheel. Serve with appetizers … or anything!

El Mercadito

2 oz Milagro Silver Tequila
1 oz lime juice
¾ oz agave nectar
3–4 slices cucumbers
1–2 slices jalapenos
one pinch cilantro

Muddle cucumbers, cilantro and jalapeno, add remaining ingredients. Shake with ice and strain into rocks glass with ice. Garnish with cucumber slice. Pair with salads, roasted vegetables and white cheeses.

Veracruzana

2 oz Milagro Reposado Tequila
1 oz lime juice
¾ oz agave nectar
4 fresh pineapple chunks
2 basil leaves
3 dashes Fee Brothers Old Fashioned Bitters
1½ oz Fentimans ginger beer

Muddle fruit and herbs, add remaining ingredients. Shake with ice and strain into rocks glass with ice. Top with ginger beer. Garnish with basil leaf and a pineapple chunk. Pair with beet or tomato-focused salads, fish and seafood.

Carpe Dia

2 oz Milagro Anejo Tequila
1 oz lime juice
¾ oz agave nectar
4 blackberries
3 sage leaves
3 dashes Fee Brothers Barrel Aged Bitters

Muddle fruit and herbs, add remaining ingredients. Shake with ice and strain into rocks glass with ice. Garnish with sage sprig and blackberry. Pair with grilled steak, lamb and chicken. •

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