Cocktail Challenge Recipe Guide - One&Only Palmilla

Cocktail Challenge Recipe Guide

Indulge
One&Only Palmilla is a destination unto itself — A verdant oasis on the tip of
the Baja Peninsula. Where azure waters greet the mountainous desert and the
Pacific Ocean merges with the Sea of Cortez. Agua offers an inspired menu
of mexiterranean cuisine created by award-winning Chef Larbi Dahrouch and
an ambience to suit your every mood. At Market,
Michelin-starred chef Jean-Georges Vongerichten brings his world-renowned
talents to the table. Featuring the celebrated restaurateur’s Euro-Asian fare
imaginatively influenced by Mexico’s abundant fresh flavours.
The Cocktail Challenge winner will be featured on the One&Only menu,
alongside the delightful cocktails prepared by the resort’s acclaimed
bartenders.

Table of Contents
Finalists
O&O Aguajito (WINNER)
The Pleiadian
Dulce Calor
Minty Mango Margarita
Oaxacan Fizz
The Rest of the Best
One&Only Bloody Maria • L’Orange Sunrise •
One&Only Travelers Delight • The Blushing
Distraction • Mango & Yuzu Mojito • Unicorn
Tears • Dilling With Sobriety • White Sangria
with Lychee & Pineapple • Twisted Arnold
Palmer • One & No Lonely • Picante Agave
• Red Coral Margarita • Encanto • Texas
Wildflower • The Practical Magic • One&Only
Sunrise • Beach Bonfire • Pineapple Palm •
Tequito • Raspberry & Key Lime Skinny
Margarita

Winner & Finalists

O&O Aguajito
Hydrating coconut water and the antioxidant rich Acai Berry make
this eco-friendly cocktail the perfect
compliment to a day in the Los Cabos sun.
15 Fresh Mint Leaves
1 oz Organic Blue Agave Syrup
2 oz Veev Acai Berry Spirit
1.5 oz Coconut Water
1 oz Freshly Squeezed Lime Juice
2 oz Club Soda
1.5 cups Ice
Place the fresh mint leaves and Agave Syrup into a cocktail shaker.
Muddle contents.
Add the remaining ingredients into the shaker with the ice and shake
until well mixed.
Serve garnished with fresh lime and a sprig of mint.
by Annie Neal

The Pleiadian
1 oz Xante Pear Cognac liqueur
8 oz Louis Roederer Cristal Rose Champagne
2 oz Mango Nectar
2 oz Guava Nectar
2 One inch cubes mango
4 Large Thai Basil leaves
Pomegranate juice
Several Pomegranate seeds
Serve in a wine goblet, coat the rim of the glass with raw sugar
crystals and fill 2/3 with ice.
Muddle Thai Basil leaves (must be Thai for the light anise flavor)
together with mango cubes and several
pomegranate seeds.
Add Xante Pear Cognac liqueur and muddle again.
Pour over ice in goblet. Slowly add Champagne.
Add Mango and Guava Nectar and a splash of POM pomegranate
juice.
Garnish with a sprig of Thai Basil and a mango slice.
by Barbara Sorensen

Dulce Calor
8 Fresh Basil Leaves
2 Serrano Chile Peppers
2 oz Silver/Blanco Tequila
1 oz Fresh squeezed lime juice
1 oz Simple syrup
Tear 7 basil leaves into quarters and add to cocktail shaker.
Remove stem of 1 chili and slice in half lengthwise. Remove seeds (for
spicier drink, leave in a few seeds). Dice chili into 1/2 inch pieces and add
to cocktail shaker
Add simple syrup to cocktail shaker and vigorously muddle all ingredients
in cocktail shaker until well combined.
Add fresh squeezed lime juice and tequila to cocktail shaker. Fill with ice,
cover and shake vigorously until all ingredients are well combined and
chilled.
Strain and pour into martini glass (if serving up) or over rocks in a low ball
glass.
To garnish, slice the remaining Serrano chili pepper in half lengthwise from
the bottom up, leaving approximately 1 inch uncut. Slice the remaining
basil leaf in half along stem. Slide the basil leaf into the sliced chili and
slide basil and chili onto edge of glass.
by Keith Bauman

Minty Mango Margarita
1 oz Mango Malibu
1 oz Silver Patron
2 oz Mango Nectar
1 tbs Agave Nectar
3 Frozen Whole Strawberries
1 Mint Leaf
1 Lime, halved, fresh Squeezed
Frozen Mango Chunks
Cayenne pepper
Salt
Rim glass with salt and a dash of cayenne pepper.
Blend strawberries, mint, Patron, agave nectar and lime juice. Pour into glass
and rinse blender.
Blend mango nectar, frozen mango, Mango Malibu and other half of lime.
Pour over strawberry mixture.
Garnish with lime wedge and mint sprig.
by Jillian Oster

Oaxacan Fizz
1 1/2 oz Oaxacan Mezcal
1/2 oz Fresh lime juice
1/2 oz Fresh grapefruit juice
1/2 oz Egg white
1/2 oz Agave nectar
Mix all ingredients in a cocktail shaker. Shake until combined.
Add ice and shake again until chilled.
Strain in cocktail glass and garnish with lime wedge
by Josh Locker

The Rest of the Best

One&Only
Bloody Maria
2 oz Don Julio Blanco
1.5 oz Fresh Lime Juice
3 oz Tomato Juice
1/2 - 1 tsp Chipotle chili puree (add more for
hotter)
.5 tbs Ancho Chile Powder
1 Cilantro stalk
2 dashes Celery salt
1 dash Worcestershire sauce
Add Ice, shake, strain over ice into a pint glass.
Garnish with green onion.
Chipotle Pepper Puree
Empty contents of canned Chipotle Peppers in Adobo
Sauce into a blender. Blend on high, add a little water to
smooth out. (1oz)
by Jill Voshake

L’Orange Sunrise
2 oz Grey Goose L’Orange vodka
2 oz Prosecco or champagne
1 oz X-Rated Fusion Liqueur
1 oz Orange juice
1 oz Rose’s Grenadine
Combine ingredients with ice, blend together in a professional
blender for 15 – 20 seconds.
Pour into a chilled martini glass and garnish with an
orange slice.
by Terry Terajima

One&Only
Travelers Delight
1 1/2 oz Grey Goose La Poire Vodka
1/2 oz Lemon juice, freshly squeezed
3 oz Nature’s Sun Guava nectar
2 sprigs Fresh rosemary (about 2 in. long)
Pour guava nectar and rosemary sprigs into shaker
and muddle lightly to release aroma. Add Grey Goose
& lemon juice. Add ice to shaker, shake , strain and
pour into cocktail glass. Garnish with rosemary sprig
(optional).
Note: if you’re making a relatively small batch, another
way to infuse the rosemary flavor is to microwave it in
the guava nectar for 30 seconds (instead of
muddling).
by Christina McDowell

The Blushing Distraction
1 1/2 oz Cocchi Americano Aperitivo
1 oz Hendricks Gin
1 1/2 oz Pink grapefruit juice, fresh squeezed
Mix all ingredients with ice in a cocktail shaker and shake gently until well combined.
Pour and strain into a martini glass.
Garnish with a twist of pink grapefruit.
For a less sweet and more tart cocktail, add another shot of fresh squeezed pink
grapefruit juice.
by Maia C Carpenter

Mango & Yuzu
Mojito
1 1/2oz Premium White Rum
1/2 oz Mango Liqueur
1 oz Yuzu juice
5-6 Mint leaves
3-5oz soda
Muddle mint with yuzu juice in a cocktail shaker with a
small amount of ice.
Add rum and mango liqueur. Fill shaker with ice and
shake until chilled.
Top with soda and serve in tall cocktail glass.
by Josh Methot

Unicorn Tears
2oz
2oz
20z
Cherry Vodka
Sweet and Sour
7up
Grenadine
Mix vodka, sweet and sour and 7up in a cocktail shaker with ice.
Shake until combined and chilled.
Strain into preferred cocktail glass.
Carefully drizzle Grenadine so it sinks directly to the bottom of the
glass.
by Stacy McLaws

Dilling With
Sobriety
2 oz Reposado Tequila
1/2 oz Luxardo Maraschino
1/4 oz Luxardo Amaretto
1 oz Orange Juice
1/2 oz Lemon Juice
Splash
Pinch
Soda
Salt
Fresh Dill
Mix all ingredients into a cocktail shaker and shake until
combined.
Strain into a Collins glass filled with ice.
Top with soda and garnish with orange zest and a sprig
of fresh dill.
by Russell Davis

White Sangria with
Lychee & Pineapple
1 bottle Crisp White Wine
1/2 cup Lychee Liqueurr
1/2 cup Orange Curacao
2 cups Pineapple juice
1 can Lychees (pitted and peeled), with juice
1 cup Fresh pineapple (cubed)
1 Lemon, sliced
1 Orange, sliced
Mix all ingredients in a pitcher with ice, gently stir until well
combined..
Garnish with an orange slice
by Carol Ricklin

Twisted Arnold Palmer
4 oz Sweet Tea Vodka
4 oz Lemonade
4 oz Sprite
Splash Lime juice, freshly squeezed
Pour all ingredients over crushed ice. Stir until chilled. Finish with a splash
of lime juice.
Garnish with a lime wedge.
by Jennifer Compton

One & No Lonely
2 cups Grapefruit juice, freshly squeezed
(3-4 medium grapefruits)
6 oz Habañero infused tequila
2 tbs Agave nectar or natural cane sugar syrup
1 Lime wedge
Kosher salt to rim the glasses
(serves 4 – or 2 large margaritas!)
Mix tequila, agave nectar and grapefruit juice in a small
pitcher with ice. Stir until chilled and well combined.
Run a lime wedge around the rims of a margarita glass, then
dip and twist in shallow bowl of kosher salt.
Pour and seek out sexy eye-candy, cheers!
Habañero Infused Tequila
Insert half of a habañero pepper into a full bottle of top-shelf
tequila. For a milder flavor, remove the seeds. Allow the tequila
to infuse for 2 – 4 hours (the longer the pepper infuses, the
hotter the flavor).
by Sarah Hempstead

Picante Agave
2 oz Milagro Select Barrel Reserve Tequila
1 oz Cucumber Water
3/4 oz Agave Nectar
1/2 oz Lime Juice, fresh squeezed
12-14 Cilantro Leaves
2 Dashes Tabasco
Mix lime, cilantro, Tabasco in a cocktail shaker
with a small amount of ice and muddle until lime
is juiced. Remove lime rind.
Add tequila, cucumber water, agave nectar and
more ice. Shake until well mixed and chilled.
Strain into a salt rimmed glass over rocks and garnish
with a cucumber wedge.
by Christopher Hudnall

Red Coral Margarita
2 oz. Blood Orange Juice
2 oz. Casa Azul Tequila
1 oz. Domain de Canton Ginger Liqueur
1 Lime, freshly squeezed
Combine ingredients in a cocktail shaker.
Shake until chilled. Serve over ice or straight up.
by Wendy Alexander

Encanto
1 1/2 oz Don Julio Anejo Tequila
1/2 oz St Germaine Elderflower Tequila
1/2 oz Homemade orange marmalade
1/4 oz Light Agave nectar
1/2 oz Lime juice, fresh squeezed
Rim a large rocks glass with homemade orange sea
salt.
Mix ingredients in a cocktail shaker with ice. Shake
and strain over ice into glass.
Garnish with orange peel.
Orange sea salt
Microplane orange peel, let dry over night.
Mix equal parts with course sea salt.
by Cris Dehlavi

Texas Wildflower
1 1/2 oz Vodka
1/2 oz St. Germain Elderflower Liqueur
1/2 Grapefruit, freshly juiced
2 dashes Bar Code Lavender bitters
Mix ingredients with ice in a cocktail shaker filled. Shake
until well combined and chilled.
Strain into a chilled martini glass.
Garnish with Lime twist.
by Jose Sapien

The Practical Magic
1 1/2 oz Italian Blood Orange Soda
1 1/2 oz Campari
Pour over ice and stir until chilled. Garnish with an orange wedge.
Sweet with just the right hint of bitter, light and refreshing!
by Jennifer Heller

One&Only Sunrise
3 oz Patron Silver Tequila
1 1/2 oz Pomegranate Mango Juice
3-4 oz Orange Juice, freshly squeezed
Fill glass half full with ice.
Mix tequila and juices with ice. Gently stir until combined
and chilled.
by Nancy Peck

Beach Bonfire
1/2 oz Gold Tequila
1/2 oz Bacardi Rum
1/2 oz Blue Curacao
2 oz Lemonade
1/2 oz Chambord
1/2 oz Bacardi 151
Mix tequila, rum, blue curacao, and lemonaid in a cocktail shaker with ice.
Shake until well combined and chilled.. Strain into wine goblet and slowly
add Chambord.
On a plate, douse lemon wheel with 151 and sugar. Ignite and let sugar
carmalize before extinguishing. Garnish glass with candied lemon wheel.
by Melissa Greenberg

Pineapple
Palm
6oz Pineapple orange juice
6oz Ginger ale
1 1/2 - 3 oz Tequila (or rum)
Mix ingredients with crushed ice in glass. Stir
until well combined.
Garnish with pineapple chunk and cherry.
by Jill Radavero

Tequito
6 oz Don Julio Reposado Tequila
3 1/2 oz Lime juice, freshly squeezed
1/4 cup Sugar
12 sprigs Mint (8 broken apart)
4 slices Lime
Club soda
Add tequila, mint, lime juice and sugar in a cocktail shaker with
ice. Shake well and strain over ice into glass.
Top off each glass with a splash of club soda.
Garnish each with a slice of lime and a sprig of mint.
by Leah Thomas

Raspberry & Key Lime
Skinny Margarita
8 oz Tequila
4 oz Lemon juice
2 1/2 oz Key lime juice (or 4 oz regular lime juice)
1 pint Fresh raspberries (1 cup frozen)
Combine the raspberries and citrus juices in a blender. Pulse until
smooth. Use a fine mesh strainer and a spatula to press the
raspberry mixture into a bowl (this removes the seeds from the
berries).
Add the tequila and pour into a pitcher.
Rim glasses with salt and add ice. Garnish with half a lime or slice.
Makes 4 cocktails.
by Katie Urban

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