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El Frio Grande Cocktail

El Frio Grande Cocktail


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Notes

Recipe courtest of Captain Morgan.

Ingredients

  • 1.5 Ounces Captain Morgan Grapefruit Rum
  • 1.5 Ounces Goya guava nectar
  • 2 Ounces club soda
  • 0.5 Ounce lime juice

Directions

In a tall glass, stir Goya Guava Nectar, Captain Morgan® Grapefruit Rum, and lime juice.

Add ice and top with club soda.

Garnish with grapefruit wedge.


15 Champagne Cocktails for Celebrating Anything (But Especially New Year's Eve)

Serve up a champagne-and-something to toast the little things.

There isn't much to celebrate this year. Bleak! Or rather, there&rsquos not much big to celebrate this year. So we turn our attention to the little things that are behemoth in their achievement. Applying for that insurance reimbursement. Getting a hundred bucks chopped off rent. Completing another day of working from home next to the kids, who just completed another day of learning from home. Tiny victories, minor wins, 24-hour triumphs&mdashthat&rsquos the stuff that deserves a toast in 2020. Dust off the champagne. You know, that bottle of sparkling stuff you haven&rsquot indulged in for months.

This year was supposed to be the beginning of another Roaring &lsquo20s, with all the same riotous, champagne-popping revelry (and none of the Prohibition). It was decidedly not. But, what we imagine will be a very big celebration indeed is the passing of this wretched year and the start of 2021. Nothing feels hopeful like a new year ushered in with a bubbly drink. And in the months leading up to New Year's Eve, we recommend you break out champagne-and-something to celebrate all those tiny victories, too, which is why we put 15 champagne cocktail recipes before you.

There's the simplest champagne cocktail (called, quite literally, the Champagne Cocktail), a punch to satiate your closest friends, and more than a few classics meant for drinking the next morning, when the hair of the dog is much needed. There's even a killer called Death in the Afternoon, with absinthe and champagne. We recommend a drier brut champagne in all cases. And we recommend refills.


Disco Drinks

C ocktail historians wax poetic about the classics—the elegance of a martini or a perfectly balanced daiquiri. Rarely, however, do they extol the virtues of drinks popular during what many call the dark ages of cocktails: the 1970s.

Cue the disco and bring back the fern bar. Bartenders are revisiting this maligned era, updating cocktails for the modern palate and introducing them to a new generation.

Barmen James Tune and Greg Boehm at the new Golden Cadillac in New York’s East Village, are reclaiming antiquated cocktails, upgrading them with fresh-squeezed juices and farmer’s market ingredients, and serving them alongside bites inspired by ’70s issues of Gourmet magazine.

One such drink is Golden Cadillac’s namesake cocktail—equal parts cream, crème de cacao and Galliano liqueur. While it was created in the 1950s at Poor Red’s BBQ in El Dorado, California, it didn’t catch fire until the ’70s.

Get 10 cocktail recipes that clock in at under 150 calories each >>>

At Jimmy, a Chicago cocktail den “paying homage to film icons of the ’70s” located inside The James hotel, the once-popular sweet and herbal liqueur Galliano has been liberated after spending 40 years on the bottom shelf. Together with Tito’s Vodka and fresh-squeezed orange juice, it’s breathing new life into the venerable Harvey Wallbanger. Travis Bickle never had it so good.

Barman Nick Crutchfield, of Barrel in Washington D.C., challenged some of his drink-slinging buddies to update a few of these “horrible” drinks.

“With the amount of amazing ingredients that are available to us now, I think this might be a good time to at least look at the ’70s drinks as inspiration,” he says.

Barrel serves the Yellow Bird, giving Galliano a Caribbean twist, with fresh juices and crème de Banana.

At SoBou in New Orleans, Abigail Gullo serves a Hot Grasshopper.

She says she loves the grasshopper because it reminds her of her favorite “…walks into a bar” joke:

“A Grasshopper walks into a bar, and the bartender says, ‘Hey! We got a drink named after you!’ The grasshopper replies, ‘You got a drink called Irving?’”

See the latest rum reviews >>>

Yellow Bird

Recipe courtesy Nick Crutchfield, Barrel, Washington, D.C.

1 ounce Blue Chair Bay White Rum
1 ounce Ron Zacapa 23 Rum
½ ounce Galliano
½ ounce crème de banana
2 ounces fresh orange juice
2 ounces fresh pineapple juice
Freshly grated nutmeg, for garnish
Orange wheel, for garnish
Filthy Foods black cherry, for garnish

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Combine ingredients in a shaker with crushed ice. Shake to incorporate. Pour into a tiki mug and top with more crushed ice, if needed. Grate nutmeg over ice and garnish with an orange wheel and black cherry.

Hot Grasshopper

Recipe courtesy Abigail Gullo, SoBou, New Orleans

2 ounces crème de cacao
1 ounces crème de menthe
Milk, steamed (for a topper)
Cherry-chocolate cream, optional (recipe below)
Dark chocolate, for garnish

Fill a mug with hot water. Place a tin filled with crème de menthe and crème de cacao in the mug with the hot water to warm the liqueurs. Dump the hot water and pour the warm liqueurs into the hot mug and top with steamed, frothy milk. For an extra decadent layer, top with cherry-chocolate cream and grated dark chocolate.

½ ounce crème de cacao
¾ ounce Luxardo cherry syrup
Dash of vanilla
4 ounces whipping cream

Combine all ingredients in a small mixing bowl and lightly hand-whip.

Long Island Iced Tea

Recipe courtesy Jamal Robinson, Town Hall, San Francisco

½ ounce rum
½ ounce No. 209 Gin
½ ounce Cognac
½ ounce Bulleit Rye
½ ounce Averna Amaro
½ ounce Combier Triple Sec
½ ounce limoncello
2–3 dashes Angostura bitters
Lemon peel, for garnish

Pour ingredients into a cocktail shaker. Add ice and stir until well chilled. Strain into a rocks glass over one big ice cube and garnish with a lemon peel.


About the YouTube Series: Cocktails with a Curator

The Frick is concocting the perfect mix of cocktails and art. Every Friday at 5:00 p.m., join us for happy hour as a Frick curator (remotely) offers insights on a work of art with a complementary cocktail. Bring your own beverage to this virtual event.

Audiences under 21 are encouraged to join with a non-alcoholic drink.

Video recordings are available on our website, and YouTube.

"Cocktails with a Curator" Series Image: Jean-Siméon Chardin (1699–1779), Still Life with Plums (detail), ca. 1730. Oil on canvas (lined), 17 3/4 x 19 3/4 in. (45.1 x 50.2 cm). The Frick Collection, New York.

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Up Your Cocktail Game With Tajín — The 35-Year-Old Spice Everyone’s Suddenly Talking About

There are people in this great wide world who put hot sauce on everything. Whether it’s scrambled eggs or raw fish, they’re not happy unless it has heat. As someone who grew up on the east side of Los Angeles, I’m no stranger to these types, though I only join their ranks when the sauce in question is something more akin to salsa. I can live without a vinegar-forward hot sauce, but try to take a nice green salsa out of my hands and you’ll witness wrath like what I felt as a child — dodging chanclas from irate grandmas and aunts who were irked that I’d swiped the last of their homemade salsa for my nachos.

Still, classic hot sauce and more refined salsas seek to do the same thing: enhance already delicious foods with a spicy note. And they do work on most everything, with a few exceptions. Fruits, vegetables, and cocktails rarely call out for a wet sauce. They need something powdered to offer texture and deliver a kick. Enter Tajín.

At its root, Tajín (ta-HEE-en) is a simple mix of chili peppers, salt, and dehydrated lime. It was created in 1985 by Mexican entrepreneur Horacio Fernandez — who was inspired by his grandmother’s special blend of salsa and sought a way to bring the flavor to the masses, drawing his product’s name from the indigenous Nahuatl word for chili, “aji.” Why Horacio thought to take a dry approach instead of simply bottling some sauce we may never know, but each year the special blend grows in popularity here in the US, thanks to its versatility, palate-pleasing flavor, and recent cool factor amongst chefs and bartenders.

Taste-wise, tajín greets you with a lime indebted tangy burst that’s immediately balanced by saltiness, with a lingering mild spice that draws you in for a second taste. It’s your basic “heat tempered with citrus” combo and it works because of that simplicity. In terms of actual chili, this is pretty mild — just strong enough to open up the flavor profile of anything it’s used on, definitely light enough for rookies to enjoy.


Signature Drinks

Create your own from one of the top-shelf or premium tequilas and your choice of Cointreau, Grand Marnier, or Patron Citronge.

All shook up, not stirred. Served with our jalapeño-stuffed olives. Try our new Mexican Martini, a green chile-infused El Jimador silver tequila and cointreau.


There are many health benefits to coconut water, and driving down the roads of Puerto Rico you will find many stands selling coco frio, or cold coconut water. Whole coconuts are kept in a cooler and then topped with a machete when purchased. Most stands will also have rum, vodka, or whiskey that can be added. At most stands if you finish your coco frio there, they will then open it for you so you can eat the sweet meat inside. Tastes good, and is good for you.


The best margaritas in town

We're known for our margaritas and select premium tequilas but we're just as passionate for our wines, specialty cocktails, domestic, craft, draft, and imported beers. Come join us everyday for Early Happy Hours (with appetizer specials) from 2 pm to 4 pm. Regular Happy Hours from 4 pm to 8 pm.

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Campechana Is The Best Appetizer for Summer

Imagine a fresh tomato-based salsa with a savory, briny base. Now add plump shrimp, sweet lump crabmeat, creamy avocado, and smoky roasted peppers and you've got campechana—a refreshing Mexican seafood cocktail, and basically the only thing I want to eat all summer long.

I first had campechana at Goode Company Seafood in my hometown of Houston, TX, and it is still my favorite version. I recently spoke to Levi Goode, chef and owner of the Goode Company restaurant group, about what makes campechana so special. It comes from Campeche, a coastal state in Mexico that's well regarded for its seafood dishes—especially the shrimp cocktails offered beachside. Their popularity extends all the way up the Mexican Gulf coast. As a child in the 1940s and 50, Goode's father, Jim Goode (founder of Goode Company), would often visit relatives in Tampico and Veracruz. While there, the family would buy paper cones filled with chilled seafood that had been tossed in chile sauce, sold by vendors along the shore. The savory snack stuck with him.

When Jim Goode opened the original location of Goode Company Seafood in 1986, he put his own version of campechana on the menu. Levi Goode has continued the tradition, never changing the recipe, and the appetizer remains the most popular item at the restaurant today.

Campechana usually has a base of pico de gallo mixed with a combination of ketchup, lime juice, and Clamato juice—the last of which gives the mixture more body and a slight oceanic taste. Goode Company's version also includes chile sauce and chopped green olives, for an extra spicy, briny kick. Goode roasts New Mexican (aka Anaheim) chiles over a mesquite fire, but says Hatch or poblano peppers will also work (just make sure the poblanos are cooked until very tender, since they have a sturdier structure), and you can broil in the oven or roast over a flame on the stovetop if you don't want to get the grill going.

The most important ingredients in Goode's campechana are really fresh wild shrimp, preferably from the Gulf, and blue crab (his Campechana Extra includes both). Oysters and octopus are also traditional in some versions, but Goode stays true to his favorite shrimp-and-crab combo. To round out the meal, Goode suggests a simple, grilled flaky fish like red snapper as a main course. Me? I'll just go back for more campechana.


Chi-Chi's

You lucky devil. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Chi-Chi's here. New recipes added every week.

  • American Coney Island
  • Applebee's
  • Arby's
  • Auntie Anne's
  • Bahama Breeze
  • Baja Fresh
  • Barney's Beanery
  • Baskin-Robbins
  • Benihana
  • Bennigan's
  • Big Boy
  • BJ's Restaurant & Brewhouse
  • Bob Evans
  • Bojangles'
  • Bonchon
  • Bonefish Grill
  • Boston Market
  • Buca di Beppo
  • Buffalo Wild Wings
  • Burger King
  • California Pizza Kitchen
  • Capital Grille
  • Carl's Jr.
  • Carnegie Deli
  • Carrabba's
  • Cheeseburger in Paradise
  • Cheesecake Factory
  • Cheddar's
  • Chevys
  • Chi-Chi's
  • Chick-fil-A
  • Chili's
  • Chipotle
  • Cinnabon
  • Claim Jumper
  • Coffee Bean and Tea Leaf
  • Cosmic Wings
  • Cracker Barrel
  • Dairy Queen
  • Del Taco
  • Denny's
  • Dive!
  • Domino's
  • DoubleTree
  • Dunkin' Donuts
  • Einstein Bros. Bagels
  • El Pollo Loco
  • Emeril's

Chi-Chi's cofounder Marno McDermott named his restaurant chain after his wife Chi Chi. He claims the name is quite memorable as it translates in Spanish into something like "hooters" in English. The Minneapolis Star quoted McDermott in 1977 shortly after the first Chi-Chi's opened in Richfield, Minneapolis, "English-speaking patrons remember it because it's catchy. And the Spanish-speaking customers are amused. Either way, it doesn't hurt business."

One of the side dishes included with several of the entrees at Chi-Chi's is the Sweet Corn Cake. It's sort of like cornbread, but much softer, almost like corn pudding. You'll find it goes well with just about any Mexican dish. The recipe requires a bain marie, or water bath—a baking technique commonly used to keep custards from cracking or curdling. This is done by baking the corn cake in another larger pan filled with a little hot water.

Try more of my Chi-Chi's copycat recipes here.

Menu Description: "Our specialty! French Vanilla ice cream with a crunchy, crispy cinnamon coating. Served with your choice of honey, chocolate or strawberry topping."

Cooks at Chi-Chi's chain of Mexican restaurants are instructed to not memorize recipes for the dishes they make. Management says each chef is required to consult the company cookbooks every time they whip up a meal, so that each dish tastes exactly the same in every Chi-Chi's any time of the day. Perhaps it's that practice that has made Chi-Chi's the largest Mexican restaurant chain in the country.

This crispy-coated ice cream sundae is not exactly fried as you may expect by the name. The scoop of vanilla ice cream is actually rolled in cornflake crumbs that have been flavored with sugar and cinnamon, giving it the appearance and texture of being fried. It's a simple idea that tastes just great, and is well worth the try. Chi-Chi's calls this their "specialty" and claims it's the most requested dessert item on the menu.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Menu Description: "Grilled steak or chicken wrapped in a flour tortilla with cheese and sauteed vegetables. Then the burrito is basted with spicy barbecue sauce and grilled again. Served with Spanish rice and sweet corn cake."

This dish burst with the Southwestern flavors that have become so popular lately. Southwestern dishes like fajitas and specialty burritos are the latest rage in the restaurant industry, and now more chains than ever are creating their own spicy, Southwestern-style-goodies.

I think you'll really enjoy this one. Chi-Chi's has taken fajita-style grilled beef, rolled it up like a burrito, grilled it again, and then smothered it with smoky barbecue sauce. This dish has quickly become a favorite menu item at Chi-Chi's and a favorite for people tiring of the same old Mexican food. Fire up the grill and give this recipe a try.

Menu Description: "Seasoned beef, refried beans and cheese."

Marno McDermott was a successful Minneapolis restaurateur, opening a chain of Mexican restaurants in the seventies called Zapata's against the advice of skeptics who said he would never be able to sell Mexican food to the large population of Scandinavians in the area. Marno proved them wrong then, and once again in 1976, when he partnered with Max McGee, a former Green Bay Packer football player, to open the first Chi-Chi's in Richfield, Minnesota. The restaurant was built inside a deserted Kroger grocery store and became instantly famous for the intensely flavored and larger-than-usual portions of food. To keep volume high, Chi-Chi's designed a custom computer-driven system that clocks every aspect of service from the time each server enters an order to when the order is placed in front of the customers. Special attention was given to the design of the menu items as well, with each dish taking no more than nine minutes to prepare, even during the rush hours.

At the restaurant you can order the Nachos Grande with beef, chicken, seafood or a combination. This recipe will show you how to make the beef and chicken versions.

A deserted Kroger grocery store in Richfield, Minnesota, was the site for the first Chi-Chi's in 1976. That was the year restaurateur Marno McDermott got together with ex-Green Bay Packer football player Max McGee to open the first of what would soon become a growing chain of Mexican food restaurants. Today, with around 100 restaurants found mostly in the Midwestern and Eastern states, Chi-Chi's has become famous for its large portions of food, and for the expression, "don't touch the plate, it's very hot!"

Alongside many of the entrees served at the restaurant is this sweet side dish. It's sort of like a combination of custard and cornbread, with corn and cornmeal in it. But the original is loaded with butter. That means if you eat just a very small scoop of the tasty corn cake you'll be putting away around a dozen grams of fat. By using light butter or margarine and substituting milk for the heavy cream, we knock those fat grams down to about half of the real thing served in the restaurant. Yet the flavor and texture is just as good.

Nutrition Facts
Serving size–1 scoop
Total servings–8
Calories per serving–125 (Original–185)
Fat per serving–6.5g (Original–13g)

At one time the ice cream in this popular dessert was actually fried. A scoop of ice cream was rolled in breading, then refrozen. Just before serving, the ice cream would be flash-fried in oil for a few seconds, and then served immediately, still frozen in the middle. Considering that the nonfried version served at the restaurant chain still has around 34 grams of fat per serving, we can assume the fried version would weigh in with even more.

Now we're going to take those grams down even further—by an amazing 80 percent! We'll do that by using fat-free ice cream and fat-free flour tortillas. We'll also cut way down on the fat by spraying the tortillas with a light coating of cooking spray and then baking them, rather than using the traditional frying method. Use a light touch on that whipped cream can, and you've got a very low-fat dessert that just has to be experienced.

Nutrition Facts
Serving size–1 dessert
Total servings–2
Calories per serving–371 (Original–611)
Fat per serving–7g (Original–34g)



Comments:

  1. Malabei

    It is good idea. I support you.

  2. Ballinamore

    I think I get to correct the decision. Don't despair.

  3. Kado

    it was interesting to read.

  4. Muenda

    Prompt to me please where I can read about it?



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