Philly Eats Magazine_First Edition 2017
June 2017 Edition of Philly Eats Magazine. A Delaware Valley Foodie Magazine that adds reviews, tips, recipes and fun.
June 2017 Edition of Philly Eats Magazine. A Delaware Valley Foodie Magazine that adds reviews, tips, recipes and fun.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
COCKTAIL OF THE MONTH<br />
Tequila<br />
Mockingbird<br />
About The Tequila<br />
Mockingbird Cocktail<br />
Tequila and watermelon is a combination that<br />
should go together nicely on a hot summer day.<br />
Not as tangy as a Margarita the Mockingbird is<br />
refreshing and clean with a touch of heat so you<br />
can walk later…..<br />
Ingredients In The Tequila<br />
Mockingbird Cocktail<br />
1 Jalapeño pepper slice<br />
2 oz Patrón Silver Tequila<br />
1 1⁄2 oz Watermelon-Basil Purée<br />
3⁄4 oz Fresh lime juice<br />
3⁄4 oz Agave syrup (one part agave nectar,<br />
one part water)<br />
COCKTAIL PROFILE<br />
aFlavor: Fruity/Citrus-forward Spicy Sweet<br />
aBase Spirit: Tequila<br />
aCocktail Type: Margaritas<br />
aServed: On the Rocks<br />
aPreparation: Shaken Violently<br />
aStrength: Medium<br />
aDifficulty: Complicated<br />
aHours: Happy Hour or Dinner<br />
aOccasions: Any Hot Summer Day!!!!!<br />
Glass: Rocks<br />
How To Make The Tequila<br />
Mockingbird Cocktail<br />
In a shaker, muddle the jalapeno slice.<br />
Add the remaining ingredients and fill with ice.<br />
Shake for 10 seconds and double strain into a<br />
rocks glass filled with fresh ice.<br />
Other Information<br />
*Watermelon-Basil Purée<br />
Ingredients:<br />
2 cups Chopped fresh watermelon<br />
7 Basil leaves<br />
Preparation:<br />
Purée both ingredients in a blender or food processor<br />
until smooth. Refrigerate until needed.<br />
Spirits Used In The Tequila<br />
Mockingbird Cocktail<br />
Patron Silver<br />
30<br />
<strong>Philly</strong> <strong>Eats</strong> <strong>Magazine</strong> June <strong>2017</strong>
Change language