Tequila Cocktails and Ceviche
Recipes created by Mixologist Mark Drew ~ courtesy Herradura Tequila
Pineapple and Vanilla Margarita
2 ounces Herradura Blanco Tequila
1 ounce freshly squeezed lime juice
3/4 ounce vanilla syrup
4 1-inch fresh pineapple cubes
Muddle the pineapple in a Boston shaker. Add all liquid ingredients and shake vigorously. Strain into a chilled glass filled with cubed ice and garnish with pineapple.
Lemongrass and Cilantro Margarita
2 ounces Herradura Blanco
3/4 ounce lemongrass syrup (see below)
3/4 ounce lime juice
Large pinch fresh cilantro
Combine all ingredients in a mixing glass over cubed ice. Shake vigorously until cilantro has broken down. Strain through a fine mesh strainer into a chilled martini glass. Garnish with a single large cilantro leaf.
To make lemongrass syrup: Make a simple syrup with 1 part sugar to 1 part water. Finely chop 3 stems of lemongrass. Heat a sauce pan, place lemongrass in the pan for 15 seconds, then add simple syrup. Cover and bring to a boil for 2 minutes, then simmer for another 5. Allow to cool. Strain before using.
Herradura Bay Scallop Ceviche
1 pound fresh bay scallops
1 cups fresh lime juice
1/2 cup Herradura Blanco tequila
3 tablespoons diced white onion
1 cup ripe tomatoes, diced into 1/2 inch pieces
1 cup fresh tomatillos, chopped into 1/2-inch pieces
1 or 2 jalapeños stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1 to 2 tablespoons extra-virgin olive oil
In a 1-1/2-quart glass or stainless steel bowl, combine the scallops, lime juice, Casa Herradura Tequila and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until the scallops no longer look raw.
In a large bowl, mix together the tomatoes, jalapeños, cilantro, olives and olive oil. Stir in the first scallop mixture and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until serving time. Serve in a margarita or martini glass rimmed with coarse salt.