El Malecón Cocktail Recipes

EL MALECóN COCKTAIL

Steps:

• Shake with ice for 15 seconds;.
• Strain into a cocktail glass with an ice cube.

DZIK (YUCATECAN STYLE SALPICóN DE RES)

Steps:

• The Meat: bring 3 cups water to a boil in a medium saucepan, add the squares of meat and skim off any grayish foam that rises to the top during the first few minutes of boiling. Add the garlic, bay leaves, herbs, a generous ½ teaspoon salt and half of the onion. Simmer over medium to medium-low heat for an hour or so, until the meat is tender. If there is time, let cool in the broth. Drain and discard all but the meat; then shred the meat into thin strands.
• The dzik. Combine the cooked meat, the remaining half of the onion, the radishes, chile, tomato and cilantro, and toss with the sour orange or lime juice and generous 1 teaspoon salt. Line a platter with 4 of the romaine leaves; slice the remaining 2 to make a bed in the center. Scoop the dzik into a mound over the sliced lettuce. Decorate with slices of avocado.

MARY PICKFORD COCKTAIL

Steps:

• Pour all ingredients except the cherry into a cocktail shaker filled with ice.
• Shake well and pour into a cocktail glass, then garnish with a cherry.

EL CHUPACABRA COCKTAIL (CINCO DE MAYO)

Steps:

• In a shaker filled with ice, add vodka, tequila, sour mix and triple sec. Shake.
• Fill an old-fashioned glass with ice (short, wide glass that holds about 6 oz).
• Strain the mixture in the shaker over the ice in the glass.
• Top with lemon-lime soda.
• Dribble a few drops of grenadine around the top of the drink (to give it the look of blood.)
• Garnish with 2 cherries on a plastic toothpick dropped into the drink.

THUNDERDOME (CICLON)

Steps:

• Pour ingrendients into a glass filled with ice.
• Top with sprite.
• Stir and Serve.

SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)

Steps:

• Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
• Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
• Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
• VARIATIONS:.
• Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
• Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
• Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
• Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.