Traditional recipes

Especiado Cocktail

Especiado Cocktail

Find dried hibiscus flowers at Mexican grocery stores, or buy tea bags at the supermarket.

Ingredients

  • 2 cups dried hibiscus flowers
  • 1 cup (packed) light brown sugar
  • 2 cinnamon sticks, plus more for serving
  • 3 star anise pods, plus more for serving
  • 12 ounces tequila or mezcal

Recipe Preparation

  • Bring hibiscus, brown sugar, rosemary, cloves, allspice berries, 2 cinnamon sticks, 3 star anise pods, and 12 cups water to a boil in a large pot. Cook until reduced by half, 50−60 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids. Chill hibiscus mixture until cold, at least 4 hours.

  • Stir tequila into chilled hibiscus mixture and serve in rocks glasses filled with crushed ice. Garnish each cocktail with a cinnamon stick, a star anise pod, and a lemon slice.

  • Do Ahead: Hibiscus mixture can be made 4 days ahead. Cover and keep chilled.

Recipe by Bernardo Bukantz, Luis Serdio, and Roderigo Chávez,Reviews Section

3 Recipes To Try Next Time You Want To Impress Your Guests

Just because the holidays are over doesn’t mean there aren’t ample opportunities for entertaining—whether it’s a dinner party with friends, a game night with neighbors, or even toasting to a snow day with your partner. One way to make it special? Try out a recipe from the recently released cookbook Beginnings: How the Party Started.

“People have always asked me how ONTHEMARC came to be,” says author Marc Weber, the owner and chef at ONTHEMARC, a Connecticut and New York-based full-service catering company. “So, in early 2016, I embarked on an intense and exciting journey to create a book that might tell my story. I’m always trying to inspire people to work with us and showcase how much love and labor goes into our product.”

The cookbook features a slew of starters, including everything from flatbreads and rolls to sliders, panini and even cocktails (fig bourbon smash, anyone?).

“This cookbook is really crafted for the ambitious home chefs it’s not meant to be an everyday tool,” explains Weber. “When home chefs want a ‘project’ or recipe challenge, this is a great place to start. We are definitely overly instructive—and avid home chefs will appreciate the specificity of the recipes.”

Ready to jump in? Before you start cooking, here are some of Weber’s tried and true tips for entertaining:

Create the menu first. “My philosophy about entertaining as it relates to food and beverage is that any successful party starts with menu design,” says Weber. He recommends picking a menu that is “realistic and executable,” and to keep things like the number of guests, the season and what you’re able to make in mind.

Say yes to help. Everyone needs help when throwing a party—even professionals, says Weber. “Executing parties is tough, and you can’t do it alone,” he says.

Enjoy yourself. “Once the party starts, let go of everything and just have fun,” he advises. “It is, after all, a party!”

Here are three recipes to start with—and you can find the rest in the cookbook.

Photo: John Lee Pictures for ONTHEMARC

Chicken Frites with Formula 313 Dipping Sauce Makes 40 to 50 frites

Formula 313 Dipping Sauce
2 cups oyster sauce
2 cups rice wine vinegar
7 tablespoons sriracha
1 cup sugar
3 tablespoons sesame oil
1 tablespoon freshly ground black pepper

Chicken Frites
3 pounds boneless, skinless chicken breasts
Salt
2 cups all-purpose flour
12 large eggs beaten
4 cups panko breadcrumbs
3 quarts vegetable oil for frying
Salt

Formula 313 Dipping Sauce
Combine all the ingredients in a bowl and whisky thoroughly. Transfer to an airtight container and refrigerate until ready to use.

Chicken Frites
Remove any fat or gristle from the chicken breasts. Cu the chicken into 1/2 inch by 1 1/2 -inch strips, place them in an airtight container and season with about 1 ounce of salt. Cover and refrigerate for a few hours. When you’re ready to bread the chicken, drain it of any excess liquid and pat it dry. Put your flour, eggs and panko into three separate containers.

Toss each strip of chicken in the flour, shake off any excess, and then dip it in the egg. Let the excess egg drip off, and finally coat the chicken in the panko. Place the breaded chicken piece on a parchment-lined baking sheet and repeat with the remaining chicken and breading components.

Heat the oil in your deep fryer to 350°F
Working in batches, fry the breaded chicken pieces for 2 to 3 minutes, until cooked through and golden brown. Remove them to a paper towel-lined plate and season with salt.
Serve the frites immediately with the dipping sauce on the side.

Chef’s Notes

What’s Formula 313, you ask? Formula 313, named for the day Erica and I met, is a signature OTM sauce with a cult following. We make it in house and serve it with a variety of hors d’oeuvres, including the chicken frites. It’s love at first bite.

Special Tools: Deep Fryer

Photo: John Lee Pictures for ONTHEMARC

Beet, Blueberries and Goat Cheese Bruschetta Makes 48 pieces

Beet Topping
1 pound blanched beets, peeled and finely diced (see note)
1 cup Pickled Blueberries
4 ounces goat cheese crumbled
2 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons minced shallot
2 teaspoons salt
12 slices pumpernickel bread
Extra-virgin olive oil
Salt and freshly ground black pepper
0.5 ounce minced fresh chives

Beet Topping
In a large bowl, combine the beets, blueberries, goat cheese, balsamic vinegar, olive oil, shallot and salt. Toss gently to prevent the cheese from breaking up too much.

Assembly
Preheat the oven to 350°F.
Cut each pumpernickel slice into 4 triangles. Drizzle each piece with olive oil, season with salt and pepper and place them on large, rimmed baking sheets. Toast in the oven for 4 to 5 minutes or until crisp.
Remove from the oven and place a spoonful of the topping on each piece of toast. Sprinkle with chives and serve immediately.

Chef’s Note
Candy Striped Beets are used here, but any variety of beet will do!
To cook whole beets, first give them a good scrubbing, then place them in a large pot with enough cold water to cover. bring to a boil, then reduce the heat and simmer for 40 minutes, covered, until the beets are easily pierced with the tip of a knife. Remove from the water and rub off the skins with a paper towel.

Photo: John Lee Pictures for ONTHEMARC

Tequila Especiado Makes 1 cocktail

1 tablespoon kosher salt
1 teaspoon chili powder
1 lemon wedge
1 cup ice cubes
2 fluid ounces Chile-Spiced Apple Cider
(recipe follows)
2 fluid ounces tequila
0.5 fluid ounce freshly squeezed lemon juice

Glass: margarita or decorative rocks glass

Ice: blended

Garnish: apple wedge, chili salt rim

Pairing: Jicama Wraps, Steak Tostadas

In a shallow bowl, mix together the salt and chili powder.
Rub the lemon wedge along half the rim of the glass. Dip the glass into the chili powder-salt mixture, allowing the salt to stick to the wet portion of the rim. Set aside.
Place the ice in a blender and add the spiced cider, tequila and lemon juice. Pulse to break up the ice and then blend until smooth. Pour into the rimmed glass and garnish with the apple wedge. Serve immediately.

Chile-Spiced Apple Cider
Makes 1 3/4 cups

2 cups fresh-pressed apple cider
1-inch piece fresh ginger, peeled and chopped
1 cinnamon stick
1 dried red chile, halved

Combine all the ingredients in a medium saucepan and bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 20 minutes. Remove the pan from the heat and let the syrup cool slightly, then strain it through a fine-mesh sieve into a bottle with lid. Seal and refrigerate for up to 2 weeks.

Chef’s Notes
Add seltzer to your spiced cider and pour it over vanilla ice cream for a zesty ice cream float!


Cinco de Mayo food and drink: what to serve and how to celebrate

Now that we know what the Cinco de Mayo holiday is, we want to know how we can join in the celebrations too, and we all know that a party isn't really a party until you've sorted out what you're going to eat and drink.

So we've compiled a guide on what you should be concocting in the kitchen in order to celebrate the Mexican holiday.

Cinco de Mayo appetizers

Enchilada meatballs

  • 2 packets (8-1/2 ounces each) cornbread/muffin mix
  • 2 envelopes reduced-sodium taco seasoning, divided
  • 2 large eggs, lightly beaten
  • 3 cans (10 ounces each) enchilada sauce, divided
  • 2 pounds lean ground beef
  • 1 jar (16 ounces) salsa
  • 1 can (4 ounces) chopped green chillis
  • 1 cup shredded Mexican cheese blend, divided
  1. Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble transfer to a large bowl. Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes.
  2. Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chillis, 1/2 cup cheese and remaining envelope taco seasoning pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.

Chipotle Shrimp Tostadas

  • 1 teaspoon vegetable oil, plus more for frying
  • 4 corn tortillas
  • Kosher salt
  • 24 large shelled and deveined shrimp (about 1 pound)
  • 1 teaspoon chipotle chilli powder
  • 4 cups shredded cabbage or coleslaw mixle
  • 1 medium tomato, seeded and cut into 1/4-inch dice
  • 2 scallions, thinly sliced
  • 1/4 cup sour cream
  • 1 1/2 teaspoons fresh lime juice
  • 1 Hass avocado, thinly sliced
  • 2 medium radishes, thinly sliced
  • 1/4 cup cilantro leaves
  • Lime wedges, for serving
  1. In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
  2. Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chilli powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
  3. In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.

(from Food & Wine)

Chicken Tinga Tacos

No Cinco de Mayo holiday would be complete without tacos and these easy, smoky versions are sure to be the a winner.

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon fresh oregano
  • 1/2 teaspoon ground cumin
  • 1 small chipotle chilli
  • 3/4 cup chopped tomato
  • 1/4 cup unsalted chicken stock
  • 1 tablespoon adobo sauce
  • 2 cups shredded chicken breast
  • 1 cup shredded dark meat chicken
  • 1/4 teaspoon kosher salt
  • 8 (6-inch) corn tortillas, warmed
  • 1/4 cup reduced-fat sour cream
  • 1/2 cup cilantro
  • 1 ripe peeled avocado, sliced
  • 1 ounce queso fresco, crumbled
  • 4 lime wedges
  1. Heat oil in a large skillet over medium heat. Add onion and garlic sauté 4 minutes. Add oregano, cumin, and chipotle chilli cook 1 minute.
  2. Add tomato, stock, and adobo bring to a simmer. Cook 7 minutes.
  3. Place tomato mixture in a blender. Remove centre piece of blender lid (to allow steam to escape) secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters) blend until smooth.
  4. Return sauce to pan over low heat. Add chicken and salt cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.

Cinco de mayo drinks

You've probably seen the images of people celebrating Cinco de Mayo with Tequila shots and margaritas, so we've rounded up a few classic cocktail recipes with a twist to give your party real flavour.

Especiado Cocktail

  • 2 cups dried hibiscus flowers
  • 1 cup (packed) light brown sugar
  • 4 sprigs rosemary
  • 8 cloves whole cloves
  • 6 allspice berries
  • 2 cinnamon sticks, plus more for serving
  • 3 star anise pods, plus more for serving
  • 12 ounces tequila or mezcal
  • 8 lemon slices, halved
  1. Bring hibiscus, brown sugar, rosemary, cloves, allspice berries, 2 cinnamon sticks, 3 star anise pods, and 12 cups water to a boil in a large pot. Cook until reduced by half, 50&minus60 minutes. Strain through a fine-mesh sieve into a large bowl discard solids. Chill hibiscus mixture until cold, at least 4 hours.
  2. Stir tequila into chilled hibiscus mixture and serve in rocks glasses filled with crushed ice. Garnish each cocktail with a cinnamon stick, a star anise pod, and a lemon slice.

Apricot Margarita

  • 0.5 oz. Giffard Abricot du Roussillon
  • 1.5 oz. Apricot Nectar
  • 0.75 oz. 50-50 Mix of Fresh Lemon/Lime Juice
  • 3 Sprays Amaretto Liqueur from an Atomiser
  1. Combine All Ingredients(except amaretto). Shake and Strain Over Fresh Ice. Use a Large Rocks Glass.
  2. For garnish, half-rim smoked salt and three sprays of amaretto liqueur (atomiser).

Mexican Iced Coffee

This non-alcoholic option is perfect for anyone wanting to get involved in the party spirit, minus the booze.

  • Chocolate Syrup, to taste
  • 2 Nespresso pods (or one caffettiera of coffee)
  • ½ cup milk or half and half
  • 1/8 teaspoon chilli powder
  • a dash of ground cinnamon

Fill two short glasses with ice. Drizzle chocolate syrup over the ice to taste. Prepare 2 capsules of your favourite Nespresso pods in the espresso mode using your Nespresso machine, or

Pour the brewed coffee and milk over the ice. Add the chilli powder and cinnamon and stir. Drizzle with more chocolate syrup and serve immediately.


33 Valentine's Day Cocktail Recipes for Lovers of All Kinds

Dim the lights, clink some glasses, and toast to these bright, beautiful, and—often—bubbly drinks.

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On Monday, Lizzo shared several photos of herself wearing a Kente cloth patterned bikini by Black-owned U.K. based swimwear brand Ashanti Swimwear. She also included a video where she posed for fans in bright green sunglasses.

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Elizabeth Hurley wows in sheer gown days after turning 56: 'Goddess'

The English star was a vision in yellow Versace.

Rumer Willis shares appreciation post for her legs: 'You are beautiful and strong whatever size'

"I hope to make a vow to express my gratitude for all the things you do. All the times you’ve held me up and carried me when I didn’t think I’d be able to."

Jazz Jennings praises her mother's acceptance and unconditional love: 'She's a great mama bear'

Jazz Jennings, 20, became famous in 2007 when she appeared on ✠/20' with Barbara Walters. Now, the transgender activist joined Yahoo! for Pride Evolution, a one-hour discussion on the celebration of Pride, to discuss her journey.

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Carnitas sandwiches with árbol chile sauce (Tortas ahogadas) (page 139)

From World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

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  • Categories: Main course Lunch Mexican
  • Ingredients: pork lard pork legs baby back pork ribs garlic thyme sprigs oregano sprigs bay leaves pickled red onions tomatoes dried arbol chiles allspice berries whole cloves ground cumin dried oregano dried thyme apple cider vinegar baguette bread

Mezcal Cocktail: Smokin’ Berries

Drambuie and blackberry pureé bring sweetness to this mezcal cocktail from Phoenix.

1½ oz. mezcal
½ oz. Drambuie
1 oz. blackberry purée
1 oz. fresh lime juice
2 dashes Peychaud&rsquos bitters
Tools: shaker, strainer, fine strainer
Glass: rocks
Garnish: thyme sprig and dehydrated (or fresh) lime wheel

Shake all the ingredients together in a shaker with ice until chilled. Double strain into a rocks glass over fresh ice. Garnish.

Blackberry Purée: Combine 1 part blackberries with 2 parts simple syrup (1:1) by weight in a blender and blend until smooth, about 2-3 minutes. Fine strain and store in the refrigerator.

Jackson Donahue for Sazerac, Phoenix, Arizona

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Your Next Big-Batch Go-To: Pineapple Hibiscus Punch

Combine the flavors of pineapple, hibiscus, ginger and cilantro in this cocktail that takes from-scratch elements and makes them big enough for a party with ease.

Photo by: Jason Kisner ©Copyright Scripps Networks, 2016

Jason Kisner, Copyright Scripps Networks, 2016

Related To:

Make this batch cocktail 8 hours before your party, then keep it chilled until you're ready to serve.

For Punch

  • 8 hibiscus tea bags
  • 5 cups water
  • 4 cups pineapple juice
  • 1.5 cups white rum
  • 8 cilantro sprigs, for garnish
  • pineapple chunks, skewered, for garnish

For Ginger Simple Syrup


SAMOSA ROLLS

INGREDIENTS
Makes 56 pieces

8 sheets rice paper
4 ounces pickled ginger
6 ounces snow peas, cut into chiffonade
3 serrano chiles, seeded and finely sliced on a mandoline

MINT YOGURT DIPPING SAUCE
2 cups plain, whole-fat Greek yogurt
2 tablespoons finely chopped fresh mint
¼ cup freshly squeezed lemon juice
0.3 ounce salt

POTATO FILLING
1 ½ pounds Yukon gold potatoes, finely diced
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 tablespoon vegetable oil

FRIZZLED ONIONS
3 quarts vegetable oil, for frying
1 small (12-ounce) yellow onion, thinly sliced
1 cup cornstarch

DIRECTIONS
MINT YOGURT DIPPING SAUCE
In a medium bowl, whisk together all the ingredients. Cover and refrigerate until needed.

POTATO FILLING
Preheat the oven to 350°F. Spread the potatoes on a large, rimmed baking sheet and toss them with the coriander, cardamom, salt and oil. Roast for twelve to fifteen minutes or until tender. Remove from the oven and set aside to cool.

FRIZZLED ONIONS
Heat the oil in your deep fryer to 300°F. In a large bowl, toss the onion with the cornstarch, then fry them for about three minutes or until light golden brown. Transfer to a paper towel-lined plate to drain.

ASSEMBLY
Wet a rice paper wrapper with hot water until just pliable. Lay it on a cutting board and add layers of potato, pickled ginger, snow peas and frizzled onion. Roll tightly. Cover with a damp tea towel and repeat with the remaining wrappers and fillings.

Cut each roll into seven equal pieces and garnish with a thin slice of serrano chile. Serve with the mint yogurt sauce on the side.


Watch the video: COMO HACER GLÜHWEIN. VINO ESPECIADO CALIENTE (January 2022).