Taxco Fizz Recipes

CRANBERRY PROSECCO FIZZ

Steps:

• Pour 1 tablespoon orange liqueur and 1 tablespoon cranberry juice into each of 4 champagne flutes. Add 3 cranberries to each flute and fill with Prosecco. Garnish with the rosemary sprigs and serve.

MOCK MANGO FIZZ

Steps:

• Add the orange juice and grapefruit juice to a 10- to 14-ounce Tom Collins glass. Add crushed ice to fill the glass. Top off with the seltzer. Garnish with the orange twist.

PEACH FIZZ

Steps:

• Combine 6 roughly chopped peeled peaches (about 5 cups), one 6-ounce can frozen lemonade concentrate, 1/4 cup gin and 1/2 cup ice in a blender. Blend until smooth (in batches if necessary). Pour into 4 glasses.

TAXCO FIZZ

Steps:

• Shake the tequila, sugar, lime juice, and egg white vigorously with lots of cracked ice. Strain into 2 chilled martini glasses and top with cold soda water.

TAXCO FIZZ

Steps:

• Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

FRUIT FIZZ

Steps:

• Fill the glasses with about 2 scoops of sorbet, each glass having a different flavor.
• Top the glasses up with Prosecco, taking care that the fizz doesn't rise up and bubble over the top. Refill again once the bubbles have subsided, and then grate a little lemon zest over each glass and adorn with a small sprig of mint.

COCO FIZZ

Steps:

• Put the coconut rum, coconut water and lime juice into a cocktail shaker, add ice and shake until the outside of the shaker is icy-cold to the touch. Strain into a chilled coupe glass, top with the Prosecco and serve.

HOMEMADE TACO SEASONING MIX

Steps:

• Combine the first nine ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (about 1 cup total). , To prepare tacos: In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1/4 cup taco seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Fill each tortilla with 1/2 cup beef mixture.