A team of cocktails to help you celebrate the ongoing World Cup matches in Brazil.
The Red, White & Blues
½ oz. Grenadine syrup
½ oz. Blue curaçao
½ oz. El Jimador blanco tequila
Sugar
Rim a shot glass with sugar. Add grenadine syrup. Layer tequila on top by gradually pouring the tequila onto a cocktail spoon, keeping the spoon very near the surface. Finally layer blue curaçao using the same method.
The mixologists at el Jimador created this recipe.
Hot to Trot
2 oz. Aged cachaça
½ oz. Mango puree
¾ oz. Lemon juice
½ oz. Cointreau
Shake ingredients and pour over crushed ice in Tiki glass.
Mike Ryan, head bartender at Sable Kitchen & Bar in Chicago, created this recipe.
Nectarine Caipirinha
2 oz. Leblon cachaça
1 ½ oz. Fresh lemon-lime juice
1 oz. Fresh nectarine juice
Splash of soda
Combine and shake ingredients over ice. Top with soda.
Recipe courtesy of the La Concha Resort in San Juan, Puerto Rico.
The Yellow Card
1 ½ parts Hornitos Plata tequila
¾ parts Pineapple juice
¾ parts Lime juice
¼ parts Agave nectar
Pinch cilantro leaves.
Combine ingredients in a shaker with ice. Shake and strain into Collins glass with fresh ice.
The mixologists at Hornitos created this recipe.
Coconut Sangria
1 oz. Ciroc Coconut vodka
½ oz. White rum
1 ½ oz. Green tea
1 oz. Pineapple juice
½ oz. Fresh lime juice
½ oz. Simple syrup
Combine ingredients in mixing glass and stir. Pour over ice in wine glass.
The mixologists at Ciroc created this recipe.
