Your drinks don't all have to involve alcohol either! Emidio Oceguera, General Manager of iAyChiwowa!, came into our ABC7 Eyewitness News studio to show us recipes for cocktails and "mocktails."
1.5 oz corzo resposado
1 oz cucumber juice fresh
.5 oz of pomelo grapefruit
.5 oz mariposa
1 oz agave nectar
1 oz lime juice
Add all ingredients to a shaker
Strain and serve in a margarita glass
4 Ears of corn
6 Roma tomatoes
1 Red onion
1 Jalapeno (small)
- Roast the corn on the grill until the corn is slightly charred. Continue to cook the corn for 25 minutes in the oven at 325 degrees.
- Once the corn has cool down cut the kernels off the stalk.
- Cube the tomatoes, onions, jalapenos and combine with chopped cilantro in a bowl and add lemon juice. Mix all of the ingredients and then add the corn. Add salt and pepper to taste.
¼ cup Jalapenos
¼ cup Red onion
Cilantro to taste
1 tsp salt
1 tsp black pepper
Dice jalapeno, onions and avocado into quarter inch squares and chop cilantro very fine.
Mash avocado with a fork or potato masher until smooth and add in additional ingredients, including juice of lemon, salt and pepper to taste.
Serve with your favorite tortilla chip.
6 ounces of Jarritos Mexican Soda - grapefruit soda
1 ounce Rosemary Simply Syrup
½ once of fresh lime juice
Grapefruit wedge squeeze
Salt for rimming
Rim a Collins glass with salt
Fill glass with ice and add lime juice and grapefruit soda
Add 2 ounces of blanco tequila for an adult beverage
1 ½ cups of light Mexican beer - or substitute club soda for beer for a non-alcoholic beverage
2 teaspoons Worcestershire sauce
1 teaspoons soy or Maggi sauce
2 teaspoons Tobacco
¼ cup Lime juice
Freshly ground black pepper for garnish
Salt for rimming
Rim a pint glass with salt
Fill the glasses with ice and set aside.
Place the lime juice, beer, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a pitcher and mix to combine. Pour into the prepared glasses, top with a few grinds of pepper, and serve.