This week, just in time for Cinco de Mayo, Café Salsa’s Emmanuel Nadal shows us how to make two refreshing drinks: a Cuban mojito and a margarita. Follow these recipes for your own at-home fiesta.
The rest of this week may say otherwise, but we know spring and its accompanying pleasant weather have (finally) arrived in town. Inspired by Monday and Tuesday’s heat wave, and in anticipation of many more to come, we stopped by DC’s Café Salsa (1712 14th St. NW; 202-588-5286), to get the restaurant’s recipes for two warm-weather cocktail staples: the margarita and mojito. Below, bartender Emmanuel Nadal demonstrates how to make these two drinks. Check the videos out and make sure you get the recipes so you can make these drinks at home.
1½ ounces Patron Silver tequila 1 ounce Patron Citronge liqueur 1 ounce Café Salsa margarita mix* 1 ounce Rose’s lime juice plus more for dipping Salt to taste Splash of Grand Marnier Lime wedge
*The Café Salsa margarita mix is a house secret, but you can make your own by dissolving two heaping tablespoons of superfine sugar in an ounce of lime juice—or you can purchase premade margarita mix.
Directions: In a cocktail shaker, combine the tequila, Citronge liqueur, margarita mix, and lime juice. Shake.
Dip glass rim in remaining lime juice, then salt to lightly coat the edge of the glass. Pour the shaker’s content into the glass. Add a splash of Grand Marnier. Garnish with lime wedge.
Cuban Mojito
6 slices of lime Small handful of mints 1 ounce simple syrup 2 ounces Bacardi white rum Splash sour mix Splash soda 1 sugar-cane stick Lime wedge
Directions: In a highball glass, combine the lime slices and mint. Add the simple syrup and muddle. Fill the glass with ice. Add the rum, sour mix, and soda. Shake. Garnish with sugar cane and lime wedge.
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03:30 PM/ET, 04/29/2009 in
Drinks,
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