My Bar, Your Bar

Well, the weather is brisk, Mexican beer bottles and cheap margarita glasses are being swept into the back alleys of our minds, and everyone is emerging from their Cinco de Mayo hangover…in other words, it’s time for Mixology Monday again! And from the looks like of the creative and awe inspiring entries, we’ve successfully broke free from the ordinary chains of tradition and put the “Mayo” back in the “Cinco,” if you know what I mean (ok, that doesn’t make any sense but who’s counting?).

So let’s start with the one-two punch of Anita and Cameron over at Married…with dinner. First up is Anita with the The Prado, where she divulges their not-so-secret Seattle drinking ritual and entices us with a tart and frothy tequila classic. Cameron delivers punch two with a twist on an old standby and gives us the Tequila and Tonic, and throws in a tonic tasting to boot!

The girls over at Liquor and Libations take the Irish Lemonade south of the border and offer up Mexican Lemonade. Start the revolution!

Putting the ‘ol grey matter to work, George over at Bartender Thinking gives us two ways to take a Cosmo and give it some huevos via tequila with his Tequila Cosmopolitans.

Participating for the first time ever is the world renown Jeffrey Morgenthaler. Jeff gives us an original with the Santa Carla. It looks amazing, and you can serve it by the pitcher!

Jay at Oh Gosh! makes us pucker up with the tart Bald Eagle. If you like ‘em sour, give it a try.

Mixing up three drink recipes could be dangerous but in the hands of Phil at Lamb Martini, its probably a good thing. Try the Caimarquiri.

Serving up the gorgeous, Haalo at Cook Almost Anything says “Ole’” and goes where few dare to tread by using BANANA LIQUEOR! CRAZY MAN!

Dr. Bamboo explains the immigration issue with Mexico on Fire. Despite the name, its a classy drink with some of my favorite ingredients.

Jimmy gives us two versions of his favorite modern day tequila classic with the Tequila Bramble.

The Natural Born Cynic whips up a Sandstorm with his variation on the Tequila Sunrise.

Rick over at the Kaiser Penguin marches out the tiki torches (like that takes alot…) and, as usual, gives us an amazing photo and cocktail in the Acapulco.

They say necessity is the mutha of invention, and Darcy over at The Art of Drink shows his ultra resourcefulness and trots out an unusual combination that sounds like a great Memorial Day weekend beverage. I suggest that you Ride the Bull. It can only make you stronger…

Michael at A Dash of Bitters (love the new look buddy), takes the ‘ol margarita and gives it a cool tweak. Check out the I didn’t name this cool drink and don’t explain why.

Our Mixology Monday founder, Paul acts all nervous and unsure at first, but then lays out two stunning recipes with effortless grace. Although he expresses his preference in the post, they both look amazing and will send me to the liquor store for the missing ingredients. Check out Rosebud and Sangre de Agave.

The Bottle Gang pulls out all the stops and gives us not two or three, but five tequila recipes over at The Bottle Gang.

The eGullet posts give us the following:

La Mojada.

http://forums.egullet.org/index.php?showtopic=102398&view=findpost&p=1406162

The Diablo.

http://forums.egullet.org/index.php?showtopic=102398&view=findpost&p=1406768

The Prado.

http://forums.egullet.org/index.php?showtopic=102398&view=findpost&p=1408767

Tequila Centeno.

http://forums.egullet.org/index.php?showtopic=102398&view=findpost&p=1408884

The Weaver Special.

http://forums.egullet.org/index.php?showtopic=102398&view=findpost&p=1409598

Dan Ryan gave us three cocktails, The Sadler, The Miramare (aka the Roselle Roselle), and The Azalea.

http://forums.egullet.org/index.php?showtopic=102398&view=findpost&p=1408905

EJE did a riff on a julep which he creatively called, “Spiced Pineapple Julep-ish Tequila Drink”

http://forums.egullet.org/index.php?showtopic=102398&view=findpost&p=1408935

Keith from the Union Restaurant in Seattle doesn’t let having no blog stop him from posting these two:

La Rosita (sometimes just called Rosita)

1 1/2 oz tequilla (I use a reposado at my bar)
1/2 oz dry vermouth
1/2 oz sweet vermouth
1/2 oz Campari

Stir, serve in a chilled cocktail glass
(I’ve also seen a dash of bitters and lemon twist garnish, but I personally don’t use them)

The Paloma

3 oz fresh grapefruit juice
1/2 oz fresh lime juice
2 oz silver tequilla

Shake, strain into ice-filled highball glass
Top with Sprite, garnish with a lime wedge

Same goes for Chip and Andy who post:

Silver Amour-a-rita

1 part fresh lime
2 parts Parfait Amour
3 parts Silver Tequila (I like Milagro Silver)

Shake hard with crasked ice and strain into a cocktial glass. Garnish with a very thin slice of orange.

And lastly, moi, at this fine site, gives you:

The Marina Margarita (pictured above)

1 1/2 ounces of silver tequila

1 ounce of Cointreau

1/4 ounce of blue caracao

2 ounces of grapefruit juice

1/2 ounce of fresh lemon juice

Moisten the rim of your glass with the lemon wedge and dip in kosher salt. Add all the ingredients in a cocktail shaker with ice and shake. Pour into your salt-rimmed cocktail glass and ENJOY!