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Snackshot of the Day: Shots of Patrón

Snackshot of the Day: Shots of Patrón

Photos of all things food and drink from The Daily Meal

Make your wedding truly classy with shots of Patrón, served by the bride herself!

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is shots of Patrón at a wedding. They say the best day of a person's life is their wedding day. We say the best day of the year is National Tequila Day (conveniently, today). Imagine for a moment, a wedding on National Tequila Day. It'd look a little something like this. Now, make sure your guests know how classy you are; Patrón only.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at], subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.

Easy Two Ingredient Drink & Shot Recipes

Don’t spend your Labor Day making labor intensive cocktail recipes. Mix up a few two ingredient drinks for an easy and refreshing Labor Day gathering instead.

You could make drinks combining base spirit with popular mixer. This could include simple rum and cola or vodka and cranberry. Flavored vodka and rums also pair nicely with different toppers. Try cherry vodka topped with lemon lime soda or orange juice. Or how about pineapple vodka with coconut water?

You're Drinking Tequila Wrong

We’re approaching National Tequila Day, which means for most of us, the following day is National Hungover Time. But it doesn’t have to be that way!

This year, why not celebrate one of Mexico’s greatest exports by practicing the right way to enjoy tequila? In other words, sip it. Because if you shoot tequila with salty lick and squeeze of lime, you’re doing it wrong.

David Alan, manager of trade education and mixology at Patrón Tequila, told HuffPost that the tendency toward tequila shots is a remnant of days “when crappy tequila dominated the market.” He added, “The shooting ritual was a quick way to get it down the hatch so you didn’t have to taste it. You don’t need salt and lime anymore because there’s so much good tequila on the market.”

And Americans are buying it up. According to the Distilled Spirits Council for the United States, U.S. imports of tequila grew 98 percent between 2002 and 2014.

But how do you pick the best ones to sip?

Avoid mixtos tequilas they’re fermented with a mix of blue agave cactus and other sugars, such as cane or grain alcohol, and tend to be rough stuff. Instead, seek out tequilas made completely from agave ― they’re much smoother.

After that, Alan said, it’s taster’s choice.

“People who like something that’s more zesty and spicy generally go for blanco or silver tequilas,” which are virtually un-aged and retain the punchy agave flavors, Alan says.

If you want something with more of a woody flavor, look for color in reposado tequilas, which are aged 2 to 12 months in oak barrels, or añejos, which are aged 1 to 4 years.

“The longer you age the tequila, the less agave profile you taste, and the more wood influence you taste,” Alan said, adding that a lot of drinkers consider reposado tequilas to be “the perfect balance of agave flavor and barrel influence.”

But just because a reposado tequila is more expensive doesn’t mean it’s necessarily better.

“To me, a sipping tequila is a tequila that tastes good out of the glass when sipped on its own,” Alan added. “Why would I want any tequila on my back bar that you couldn’t sip or that didn’t taste good on its own?”

If you’re still not into sipping, below are some cocktail recipes to help make your National Tequila Day one to remember. Just drink responsibly, and you’ll remember it.

Classic Cadillac Margarita Cocktail Recipe

At team Salt & Wind Travel, we see eye-to-eye on most everything. Truly, there are very few things that divide us. Want see what we're talking about? Ju.

At team Salt & Wind Travel, we see eye-to-eye on most everything. Truly, there are very few things that divide us.

Want see what we're talking about? Just to name a few things: we all adore cooking Italian food, love traveling to Mexico, have unending desire to explore Mexico City, and we all hate cotton candy!

But of those few things that we don't agree on, nothing divides us quite as much as one topic: how to make the best classic margarita cocktail. Even when you take away all the fancier options -- ahem, Skinny Margarita, Spicy Margarita, or Charred Citrus Margarita -- we still can't agree. That's because we don't on the most basic of basics like if the cocktail should be salt rimmed, whether it should have orange liqueur, or what type of tequila to use.

Despite that there are things we agree on: all of us prefer a margarita on the rocks, all of like those rocks to be cracked (not crushed!), and we only ever use freshly-squeezed lime juice. And all of us like this version of a Classic Cadillac Margarita!

The Basic Margarita Recipe Formula

We already went over the various origin stories behind the classic Margarita when we covered the must-try classic food and drink from Baja California. But we didn't mention the formula.

If you were to create a cocktail family tree, you'd find that the Margarita falls squarely in the sour cocktail family. A sour is a cocktail that combines a liqueur with some citrus juice (usually lime or lemon) and a sweetener. According to the IBA -- the authority on all things alcohol -- the official ratio is 10 parts tequila to 4 parts triple sec/sweetener to 3 parts lime juice though you'll find all sorts of variations on that!

Cadillac Margarita Versus Regular Margarita

Along those lines the classic Margarita is a sour cocktail made with tequila, lime juice, and orange liqueur. So, you're now wondering what is a Cadillac Margarita, right? Well, a Cadillac Margarita is a premium version -- hence the reference to the most classic of luxury vehicles -- of that same drink.

Not only is top-shelf liqueur used but also golden liquor is used, which is why you sometimes hear it called a Golden Cadillac Margarita. What do we mean by golden? Well, traditionally the golden-colored liqueur Grand Marnier - a brandy-based take on triple sec - is used instead of clear-colored triple sec. Also, the straw-colored reposado tequila, which is aged a minimum of two months in oak barrels -- is used instead of silver (aka blanco aka plata) tequila.

Tips To Make A Perfect Cadillac Margarita Cocktail

Regardless of how you have it there are a few key tips to help you shake up cocktail perfection:

  • Use 100% Agave Tequila: Truth is you're supposed to use reposado tequila in order to call the cocktail a Cadillac. But, if you want to use silver tequila or the more aged, Añejo style, we say go for it. Just pinky promise us that you'll only use 100% agave tequila (check the label to confirm) and to steer clear of the swill that is mixto tequila.
  • Choose A Quality Triple Sec: Just to be 100% clear -- triple sec is not a brand name but rather a style of orange liqueur. It's similar to Curacao liqueur but it tends to be drier and originated in France. While there are plenty of crappy, low grade bottles in your local liquor store labeled "Triple Sec" there are, in fact, high end styles of the liqueur -- like Cointreau or Grand Marnier - that are good enough to drink on their own. As we said before Grand Marnier -- a brandy-based triple sec -- is the de facto liquor for a classic Cadillac margarita.
  • Take The Time To Make The Cracked Ice: Like we said, this cocktail is classically served up and not on ice so feel free to make it that way if you'd like. For our version, we like pebble-sized pieces of ice and we crush it by hand. Yes, it takes some extra effort but it's very much worth it.
  • Use Freshly-Squeezed Lime Juice: We'll say it over and over until we're blue in the face: please only use freshly-squeezed juices in your cocktails. If you're making a big batch of margaritas, you can by all means juice a ton of limes up to one day ahead and have it ready to go -- just please never use the bottled junk!
  • Use Agave Syrup If You'd Like: We like to make our Cadillac Margaritas with one major twist from the classic: by using agave syrup in addition to the triple sec. We do this because we feel that the triple sec on its own can be a lot of orange flavor but you still need a decent amount of sweetener for a balanced cocktails. We take a page from the original agave syrup-based margarita, known as the Tommy's Margarita and created by Julio Bermejo at Tommy's bar in San Francisco in the 1990s, and add a touch of agave syrup to the mix.
    If that's not for you, no sweat. Feel free to leave it out and instead just add more of the triple sec.
  • Salt The Rim With Style: Whether you want your margarita with or without salt? That's 100% your personal choice. But, if you are going to add salt, you have a couple options of how to do it. The most classic way is to put salt on the entire rim, which is done by rubbing the cut-side of a lime against the rim of a cocktail glass and then rolling that in a plate of salt.

Variations On The Cadillac Margarita Cocktail

Once you've shaken up a few Classic Cadillac Margaritas, you may want to mix it up a bit. Here are a few of our favorite twists -- some spicy, others sweet, and some charr-y -- to try out:

Need some inspiration for what to serve with your oh-so perfect Margarita? Take a look at these recipes that are perfect for a Mexican-themed feast!

If you need to up your home bar, check out our bar essentials. Then have fun shaking it up and be sure to share your results with us by tagging @saltandwind and #swsociety on social!

Check Out These 6 Cool Recipes To Celebrate National Tequila Day

It’s National Tequila Day everybody, and since it’s Friday, we may as well make it National Tequila Weekend! Here are 6 summery recipes to help you celebrate all weekend long in the safety of your self-isolating bubble.

Ghost Diplomatic Immunity

Ghost tequila is infused with ghost peppers to add a pleasant, spicy warmth.

Courtesy of Ghost Tequila

Ghost Tequila is donating $1.00 of every bottle ordered from Drizly or Reserve Bar to the restaurant workers’ community foundation covid-19 relief fund.

1 oz. turmeric ginger chai (homemade or purchased)

Shake ingredients together and strain. Top with a splash of ginger beer.

Wheatgrass Margarita

Grand Velas Los Cabos mixologists created this guilt-free margarita especially concocted for those . [+] with wellness in mind.

Courtesy of Grand Velas Los Cabos

The Grand Velas Los Cabos resort offers a wheatgrass margarita kit for guests arriving at their Wellness Suites. Wheatgrass is high in nutrients and antioxidants like vitamins A, C and E, as well as iron, magnesium, calcium and amino acids and has also been known to lower cholesterol.

1 fresh wheatgrass shot (or a teaspoon wheatgrass powder diluted in 2 oz. water)

1.5 oz. Don Julio blanco or your favorite blanco tequila

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Combine all ingredients in a shaker, shake and pour over ice.

Verde Margarita

Patron's Verde Margarita is a cool alternative to the classic lime version.

Courtesy of PATRON Tequila

Last week, PATRÓN announced the appointment of new Master Distiller David Rodriguez, after legendary Master Distiller Francisco Alcaraz retirement. A visionary steward of the brand for nearly 18 years, Rodriguez worked side by side with Alcaraz to produce and approve every batch of PATRÓN that leaves the distillery.

.75 oz. PATRÓN Citrónge Orange

.75 oz. St-Germain elderflower liqueur

Celery spear and edible flower for garnish

Sugar, Maldon salt and celery salt for rim

Rim a highball glass with a mix of sugar, Maldon salt and celery salt. Combine ingredients in a blender with crushed ice and blend until a slushy consistency is achieved. Pour contents from blender into glass. Garnish with celery spear and edible flower.

Ponche Caballero

Tamarind nectar and pineapple juice give this cocktail a mouthwatering sweet-and-sour taste.

Courtesy of Tequila Partida

1.5 oz. tamarind nectar or soda

2 dashes of Angostura bitters

Shake and strain into a rocks glass over ice. Garnish with a fresh pineapple wedge and pineapple leaves.

Grilled Watermelon Margarita

Beautifully fresh and screaming BBQ, this grilled watermelon margarita will refresh all summer long.

.5 oz. grilled watermelon syrup

.5 oz. fresh grapefruit juice

Add all ingredients to a shaker with ice. Shake and fine strain over ice into Tajin-salted rocks glass (3:1 Tajin to kosher salt) Garnish with a lime wheel.

Watermelon syrup:

Cut watermelon into slices and grill until both sides of the watermelon have grill marks. After letting cool, blend with simple syrup (1:1) and fine strain.

Rosa’s Gold Rush

Código 1530 Rosa is lightly aged in Cabernet wine barrels to achieve a delicate rose color.

Código 1530 Rosa is created by resting blanco Tequila for a month in uncharred Cabernet French White Oak barrels from Napa Valley, which imparts a natural, delicate rose color.

1.5 oz Código 1530 Rosa Tequila

1 oz fresh tangerine juice

In a shaker filled with ice, add tequila, tangerine juice, lemon juice and simple syrup. Shake and strain over ice. Top with club soda.

I'm a Mexico City-born writer based in Austin, Texas covering dining, drinking and travel since 1999. I think globally, widely interested in local ingredients and

Baby Guinness Irish Coffee Jell-O Shots

After I made Champagne Jell-O Shots at New Year’s, I started realizing all the fun things you can do with gelatin. The Kitchn recommends a basic formula for Jell-O shots:

Basic Jello Shot Formula

(1 cup liquor + 1 cup non-alcoholic liquid + 2 envelopes (5 1/2 teaspoons) gelatin powder) x 4 hours chilling time = 16 1-ounce Jello Shots

Essentially, you can add gelatin to any liquid and any alcohol, as long as you keep the ratios consistent.

Then you put them in cute little cups, and they make a fun party treat.

This little ah-ha! moment led me to think outside the box on Jell-O shots, and that’s how I dreamed up these Baby Guinness Irish Coffee Jell-O Shots.

In particular, I’ve been thinking about making a gelatin version of Baby Guinness shots.

I first tried Baby Guinness shots on vacation with my family in Ireland. They taste like an Irish coffee and look like miniature pints of Guinness.

They’re made with a shot of coffee liqueur and topped with a float of Irish cream.

What could be better?! They’re much sweeter than regular Guinness if you’re not one for a big pint of stout beer!

Baby Guinness vs. Irish coffee

A Baby Guinness shooter isn’t so different from an Irish coffee. Here’s why:

In a Baby Guinness, you spoon Irish cream like Bailey’s (or better yet, homemade Irish cream!) over top of coffee liqueur like Kahlua to make a shooter.

In an Irish Coffee, you combine coffee and Irish whiskey and top it with whipped cream, often flavored with Irish cream, to make an after-dinner drink.

How to make baby guinness irish coffee jell-o shots

You’ll find this recipe so easy to make. You’re going to make two kinds of boozy gelatin mixtures:

The first is a coffee gelatin, made boozier with coffee liqueur or Irish whiskey. (Don’t have either of these? Vanilla vodka would be fine, so would any kind of bourbon. Even rum would work.)

The second is an Irish cream gelatin, made boozier with Irish cream liqueur like Bailey’s.

You will layer the coffee gelatin in your shooter cups first, then let that set up a little bit in the fridge.

Next, you’ll add your Irish cream gelatin mixture on top and let that set up until your jello shots are all ready for enjoyment!

I’m giving you two options for this recipe: You can make Baby Guinness Jell-O Shots OR Irish Coffee Jell-O Shots.

You can make your St. Patrick’s Day Jell-O Shots sweeter like a Baby Guinness or sturdier like an Irish coffee.

It will come down to how much you fill your shot glass cups with the coffee gelatin mixture, and how much cream gelatin you add on tip.

By the way, I teamed up with a bunch of awesome bloggers to put on a huge St. Patrick’s Day party.

Colleen from Lemon Thistle coordinated it all, and she has all the details on her blog.

We have lots of tips for styling your own St. Paddy’s party, so be sure to check out the cool DIY projects and delicious eats from our friends!

And if you’re looking for more great St. Patrick’s Day recipes, look no further than these Baked Chocolate Guinness Donuts with Irish Coffee Glaze or this Irish Mule to help you celebrate! // susannah

Gizmar (goes by Giz) - Psychgrad and Actorboy's mom, regular contributor to this blog.

Psychgrad (PG) - Giz's daughter, regular contributor to this blog

R - Psychgrad's hubby. Is the cook responsible for many of the recipes but usually does not post himself (unless it is to complain about our food obsession or share a dish that he loves -- usually poutine).

Baba - Giz's mom, Psychgrad's grandmother. Probably the reason behind all of this food obsession.

Actorboy - Giz's son, Psychgrad's brother. A.K.A Giz's least favourite child (according to Psychgrad).

Auntie Takeout - Giz's sister, Psychgrad's aunt. Prefers the Mandarin (Chinese buffet) to a good home-cooked meal. You can read more about her here.

Future characters added as needed.

Recipes With Cereal: Fiber One Original Cereal Chocolate-Peanut Butter Haystacks

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Cereal is awesome. Period. End of story. Not only is it the perfect meal for breakfast (or dinner), but it is a great ingredient to use for snacks, desserts and some savory dishes.

Anytime I have cereal, I always like to read the back of the box, looking for recipes or interesting ways to use the cereal instead of just pouring it into a bowl with some milk. While enjoying my bowl of Fiber One Original cereal for breakfast the other day, I noticed a recipe for chocolate haystacks that intrigued my sweet tooth. The best part, though, is that they are only 70 calories a piece. So, naturally, I had to give them a shot.

With the first day of school quickly approaching, this snack/dessert is perfect for your kids to enjoy for something sweet in their lunchbox or for a healthy after school snack. Here's how you can make these chocolate-peanut butter haystacks with Fiber One Original cereal, but with a slight twist.

This is one of the simplest recipes, so don't worry about heating up the oven and simultaneously heating up the kitchen it's too dang hot outside. First, line a cookie sheet that will fit inside your refrigerator with parchment paper or wax paper.

Next, prepare the glue that will bind the cereal together to form the haystacks. The original recipe calls for milk chocolate chips and peanut butter, but surprisingly, I had neither of those on hand, but I did have chocolate PB2 and white chocolate chips.

I figured that the chocolate flavor from the PB2 would balance well with the white chocolate chips, plus by using the PB2 instead of real peanut butter I could shave off a few calories and grams of fat, making each haystack a lot healthier.

Mix together half a cup of chocolate PB2 powder with a quarter cup of water to create a smooth consistency. Place the chocolate PB2 into a large microwave-safe bowl, along with two cups of white chocolate chips.

Melt the white chocolate with the chocolate PB2 in the microwave for approximately 30 seconds, then stir the mixture to melt the white chocolate chips some more. Be careful not to burn the chocolate PB2 if it appears to be burning, add a splash of water to the bowl and stir.

Once the white chocolate and chocolate PB2 are blended together, add one pouch of Fiber One Original cereal and stir until the cereal is glued together by the white chocolate and chocolate PB2 mixture.

Use a spoon to scoop out haystacks, then place each treat on the lined cookie sheet. Because I used the PB2 instead of regular peanut butter, I could make the haystacks a little bigger than the suggested size from the recipe. Place the sheet in the refrigerator for the haystacks to harden, then they're ready to be eaten.

The chocolate and peanut butter flavors from the PB2 balance perfectly with the white chocolate chips and subtle sweetness from the Fiber One Original cereal. The haystacks are sticky, sweet and are quite healthy. Trust me, your kids will think these are delicious treats, rather than a healthier version of a cookie.

Keep the Houston Press Free. Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

My name is Andy (Andrew) Muto and I have had a career in food for over 35 years. However, it has been my life experience as a caregiver that has spawned the desire to assist and support people from every walk of life enjoy decent wellness through Fresh Natural Food Offerings & Smart Eating Education.
My personal education in Food began in the mid 70’s in downtown Toronto at various food establishments. It was during the ‘80’s at the best Patisserie to the Italian Community, La Sem Patisserie where I learned about culture & superior quality of food.

My understanding of how food affects the human body brought me to Natures Emporium where I was Food Director for 8 years. Here I began to demonstrate to our clients how healthy food options from diverse cultural backgrounds can have an impact on our holistic health.

In the Spring of 2013 I ventured away from retail and expanded my teaching career across various communities in order to educate people from all across the GTADowntown, Scarborough, Aurora, Vaughan & Etobicoke, doing so through Intimate & Interactive Food Demonstrations.

In April of 2016, I was pleased to open a Wellness Café, Umanii at Vaughan City Hall and have enjoyed success through our offering to the City staff and visitors genuinely good food – just as our families made it years ago.

We take pride in supporting other wellness establishments in York Region and use when possible locally or Canadian grown foods.

As Wellness Chef to professional athletic mentor Gary Roberts at his high performance program, I wholeheartedly support Garys ethos to “refuel” the body with good nutritious food.

“It’s great to see how professional athletes like Connor McDavid, Mark Scheifle, Steven Stamkos, Mike Smith & Stanley Cup Champion Phil Kessel all respond to the pre and post workout meals we present each day. Keeping food ideas simple, familiar and tasty has been another vital component to helping our athletes fuel and recover with excellent success!” The results are pretty obvious.

This ethos is also true for the work I do with NBA Champions Cleveland Cavaliers, the Canadian Olympic Basketball Team, Adidas Marathon Runners, Kids in Minor Sports & those involved in an Active Lifestyle.

I also assist Adidas & Nike in community sponsored events to educate Community teams, kids and schools in need. It’s called giving back…Because it’s not just quality of food, but quality of time given and shared with people we love and yes, even those in need.

I still offer myself to assist friends and strangers whenever I am asked – be it through free store tours at local Health Food stores, recipes or other pertinent information to arm them to take their wellness into their own hands

Yes, my experience over the years helps me maintain my passion focused on a purpose – to help people learn how to choose and prepare healthy foods that are simple and enjoyable. It’s not about extremes or outlandish diets – it’s about simplicity & balance.

Toast National Tequila Day with these 10 cocktail recipes

Cue The Champs’ Tequila song because Friday, July 24, is National Tequila Day. While we don’t need an official “day” to enjoy a margarita or throw back a shot, the holiday is the perfect excuse (if you’re 21 or older). In honor of National Tequila Day, HOLA! USA has found several refreshing cocktail recipes that are sure to have you singing one tequila, two tequila, three tequila. MORE!

Scroll for 10 drink recipes.

Casa Paloma

-2 oz. Casamigos Reposado Tequila

-.75 oz. Fresh Grapefruit Juice

-Grapefruit Soda (Suggested San Pellegrino Grapefruit Soda)

-Half-Moon Grapefruit Slice

Combine all of the ingredients into a shaker. Add ice, shake vigorously, and strain into a rocks glass. Add fresh ice, top off with grapefruit soda and garnish with a half-moon grapefruit slice.

The Manzarita

-¾ Part St-Germain French Elderflower Liqueur

-1 ½ Parts Pressed Apple Juice

Muddle lemon wedges and cinnamon in a mixing glass. Add remaining ingredients and shake with ice. Strain into an ice-filled rocks glass and garnish with an apple slice, or a cinnamon stick.

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