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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Cocktail Hour: Patrón Perfect Cosmo and Guacamole

November 4th, 2009 · 1 Comment · Drinks & Cocktails, Snack, Vegetarian

Mexico holds a special place in my heart having lived there for over two years.  I lived in the neighborhood of Polanco which is one of the most diverse areas of the city.  Filled with Mexicans of all backgrounds as well as expats and foreign service officers, it had some of the best restaurants.  Most people are not familiar with the complexities of Mexican cuisine and all the cultural and regional differences.  No matter where you are in Mexico, even Mexico City, you are never far from a farmstand.  Fresh fruit stands serving mango on skewers or “liquados” of tropical fruit like Papaya and Mamey, carts selling tacos al Pastor or sweets made with Tamerind and chilis or Amaranth and honey.  And then there was all that Tequila before dinners, during dinner and after dinner.  On Thursday, November 19th, join us for dinner as we celebrate the eve of the Mexican Revolution of 1910 with a three-course tasting dinner featuring Patron Tequila.  Stay tuned as we feature a new Patron cocktail every week as we count down to La Revolucion!

Patrón Perfect Cosmo

2oz. Patrón Silver
3/4oz. Patrón Citrónge
Splash of cranberry juice
Squeeze of lime
Lime wheel (for garnish)
Combine all ingredients into a pint glass filled with ice. Shake well and strain into a martini glass.

Garnish: Lime wheel.

Serve with some spicy gaucamole served with multigrain tortilla chips

Guacamole, serves 6

I learned in Mexico that less is more.  The best guacamole recipes had the fewest but freshest ingredients.
3 Haas Avocadoes, peeled and cubed.
two small plum tomatoes, diced
one small onion, finely minced
2 tablespoons of EVOO
1 tablespoon of finely minced cilantro from your garden or local farmstand
1/4 teaspoon of finely minced fresh oregano (use just a dash if dried)
One garlic clove, smashed
One to two jalepeno peppers depending on level of heat you would like, deveined and minced.
salt to taste
Fork mash avocado while leaving chunky and add in other ingredients.  Never use food processor or blender.
Finish with squeeze of fresh lime (only use one quarter of lime)

Serve with bowl of healthy tortilla chips like multigrain or bluecorn and a crudites display.

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1 response so far ↓

  • 1 Kate // Nov 5, 2009 at 9:42 am

    This guacamole looks delicious!!! Can’t wait to try the recipe. Made your arugula pesto pasta with grilled shrimp for the family last weekend and it was a big hit! Love all the new posts, so many good recipes I can’t keep up!

    P.S. Also, heard there was a star sighting at La Cuvee on page 6 of the New York Post! I am so jealous I wasn’t there!

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