You know those adorable Patron nipper bottles? Ready to put those to fun things to use and have a fantastic, little, Mexican themed party? A party complete with a mini stuffed pepper recipe and more. It’s super simple. And, I thought so!
First,drinks! Every great host or hostess starts with the best stuff first. Ever heard of these unusually flavored margaritas? Well, you have now! They are amazing. Cucumber/jalapeño is fresh and spicy, chipotle/grapefruit-tart with a kick, grapefruit and limes are in season now. I save my lavender from the summer so, lavender/lime will knock “the girls” out of the water! Gorgeous, floral and tart. If you ever wonder about deep Mexico, mezcal reminds me of my trip to Oaxaca. Wow, that was a doozy. Smokey and gritty. Just like that trip. There’s just something cool about it though.
What are you waiting for? This stuff is so great! Don’t be scared to switch it up, for petes sake. Blow your guests away already with these ideas.
CUCUMBER JALAPEÑO MARGARITA
1/2 cup fresh lime juice
1/2 cup white tequila
1/4 cup orange liqueur, such as Grand Marnier
1/4 cup simple syrup, or more as needed
2 slices cucumber, diced
1 jalapeno, halved lengthwise
Ice, for serving
Salt for glass rims, optional
For the rim: Serve with salt-rimmed Patron bottles or glasses.
For the margarita: Mix together the lime juice, tequila, orange liqueur, simple syrup, cucumber and jalapenos in a large pitcher. Chill for at least 1 hour (the longer the margarita sits, the more the cucumber and jalapeno flavors infuse into the drink).
Garnish inside the bottles with diced cucumber. Or a cucumber wheel on the side of the glass.
CHIPOTLE GRAPEFRUIT MARGARITA
1 tablespoon kosher salt
1 teaspoon chipotle powder
2 ounces fresh grapefruit juice
2 ounces silver tequila
1 ounce orange liqueur
1 small pinch chipotle powder
2 grapefruit wedges
For the chipotle salt: Mix together the salt and chipotle powder on a plate.
For the margarita: Fill a cocktail shaker with ice. Add the grapefruit juice, tequila, orange liqueur and chipotle powder. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.)
Moisten the rim of the bottles or a glass with one of the grapefruit wedges and press the rim into the chipotle salt. Strain the margarita into the prepared bottle/glass and garnish with small dices of lime or a grapefruit wedge on the side of the glass.
LAVENDER LIME MARGARITA
2 oz. silver tequila
1/2 oz. Cointreau
1 oz. lavender simple syrup
*Prepare basic simple syrup (sugar and water mixture). Then, while heating add in dried lavender. Strain to remove lavender then add to your drinks.
For the rim: On a plate, mix the sugar and dried lavender and use it to rim the outside of the bottle or a rocks glass.
For the margarita: In a shaker, combine 2 oz. silver tequila, 1/2 oz. Cointreau, 1 oz. simple syrup and the juice of half a lime and let sit with ice to chill.
Shake and strain the contents of the strainer into the bottles or glasses. Drop dices of lime in for garnish in or a lime wheel on the side of the glass.
2 ounces tequila
1-ounce Triple Sec
1-ounce fresh lime juice
3/4 teaspoon simple syrup
1/2-ounce mezcal (I recommend Mezcales de Leyenda)
For the rim: Lime and salt on your Patron bottles. Garnish inside the bottles with diced lime. Or a lime wedge on the side of the glass. The chipotle rim can be used on this one, as well. It’s tasty if you love some spice.
For the margarita: Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined. Pour in the bottles or on the rocks in a glass and pour a float of mezcal on top of either preparation; do not stir the mezcal into the drink, as it should “float” on top of the rocks glass and in the bottles.
Pull out the straws and start the party. Now, ready to get your “fast” food on?
STUFFED MINI PEPPERS
1 avocado, finely chopped
3/4 cup rinsed canned organic
1/2 cup organic frozen corn, thawed or organic canned corn
1/2 cup Chunky Salsa/Pico de Gallo
1 lb. assorted sweet mini peppers, cut lengthwise in half, seeded
1 cup grated cheese (I use yogurt cheese slices and throw those in the food processor for my lactose intolerance)
2 Tbsp. chopped fresh cilantro
LET’S DO THIS…
Heat your broiler up on low
Mix avocado, black beans, corn and salsa together. The flavor is in the salsa so, get your favorite.
Stuff your peppers with your mixture. Top with cheese. Broil for 3-5 minutes depending on your oven. Plate and top with fresh cilantro for color.
For a spicy version add some Tapatio to your stuffing mixture or get a hotter salsa.
So, not only is this fast and easy for friends and say a girls gathering, football party (Go Hawks!), or afternoon snack even. And, guess what? They are only about 40 or 50 calories each.
Use your stuffing for mini or regular tacos too, by cutting out the centers for tacos for the littles and pinning them shut with a tooth pick. Or, serving up regular ones and garnishing with fresh cheese and sour cream. Those are crazy easy and FAST! I’m sure I don’t need to give anyone a huge run down on tacos. It’s been done.
Speaking of fast, you could layer everything into little cups and make a layered dip out of those left over ingredients for another, stunningly, quick pre-prepped treat. Just grab and go!!!
Speaking of simple,pinto beans and delicious salsa in a crockpot on low is an outstandingly, insanely simple trick, my mom pulled off all the time with her signature salsa. A can and container on low an hour before is about as big a no-brainer as it can get. I serve organic chips and guacamole. Pickled, spicy jalapeño, carrot and onion is the trick of an authentic twist.
Throw in some Mexican beer. Throw on Buena Vista Social Club for some tunes with your favorite colored tunic, jeans, flats. Throw a flower in your hair and welcome to maybe one of the simplest parties you have ever pulled off!