Spice up your Sunday Funday festivities by celebrating National Tequila Day on Sunday, July 24th.
Watermelon Patio Punch:
Serves 8 to 10 people
Amour de Amatitán. (Courtesy Photo)
• 750 ml bottle of Patrón Silver
• 4 cups Watermelon Juice
• 1 cup fresh Lime Juice
• 1 cup Simple Syrup, to taste
• .5 tsp Salt
Lay a (preferably seedless) watermelon on its side and assess which end would be the "bottom" if you were to stand it on its end. Using a chef's knife, slice off a small bit of the rounded end to create a flat surface, being careful not to cut through to the flesh. Slice off the opposite end to create a "lid", and stand the watermelon upright. Using a large spoon or ice cream scoop, hollow out the watermelon, being sure to save the flesh and any juices. Transfer flesh to a blender and puree lightly, enough to liquefy the mixture. Strain through a fine mesh strainer to remove any pulp. Combine Patrón Silver, watermelon juice, lime juice, simple syrup and salt and stir to thoroughly combine. Return contents to the watermelon for service and ice to chill. Use a "watermelon tap" if you have such a device or use the watermelon as a punch bowl, ladling out the punch.
Amour de Amatitán:
• 1 1/2 oz Blue Nectar Silver
• 3/4 oz fresh lime juice
• 3/4 oz crème de cacao
• 2 dashes orange bitters
• Lime twist
The Fire Garden. (Courtesy Photo)
Shake all ingredients with ice and strain into a coupe. Garnish with a lime peel.
The Fire Garden: (Created by Kourtney Wenke of Butapub)
• 6 Thai Basil Leaves, muddled
• .5 oz. Simple Syrup
• 1 oz. Soltado Spicy Añejo Tequila
• .5 oz. Cointreau
• .5 oz. Green Chartreuse
• 1.5 oz. Cucumber Juice*
• .5 oz. Lime Juice
Shake all ingredients with ice and strain over ice.
• 1 Cucumber
• 1 cup Water
• 1/4 cup Sugar
Blend and strain through a sieve. Cover and chill.
Pineapple Paraiso. (Courtesy Photo)
• 1.5 oz. Cabrito Blanco
• .5 oz. Suze Liqueur
• 1 whole Cara Cara Orange Squeezed
• 4 Chunks Pineapple, muddled
• Ginger/Sage, muddled
• .75 oz. Lime Juice
• .25 oz. Agave Nectar
Hard Shake, double strain into Leopold coupe. Garnish with black pepper and sage.
• 1 part Hornitos® Plata Tequila
• 2 parts fresh Ruby Red Grapefruit Juice
• 1 part Simple Syrup
• 2 parts Club Soda
Build in order over ice in a tall glass, stirring once before adding soda and once after. Garnish with a lime wedge or grapefruit wedge. Rosemary sprig optional.
Hornitos Paloma. (Courtesy Photo)
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com