Cocktail Challenge Recipe Guide - One&Only Palmilla
Cocktail Challenge Recipe Guide - One&Only Palmilla
Cocktail Challenge Recipe Guide - One&Only Palmilla
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<strong>Cocktail</strong> <strong>Challenge</strong> <strong>Recipe</strong> <strong>Guide</strong>
Indulge<br />
One&<strong>Only</strong> <strong>Palmilla</strong> is a destination unto itself — A verdant oasis on the tip of<br />
the Baja Peninsula. Where azure waters greet the mountainous desert and the<br />
Pacific Ocean merges with the Sea of Cortez. Agua offers an inspired menu<br />
of mexiterranean cuisine created by award-winning Chef Larbi Dahrouch and<br />
an ambience to suit your every mood. At Market,<br />
Michelin-starred chef Jean-Georges Vongerichten brings his world-renowned<br />
talents to the table. Featuring the celebrated restaurateur’s Euro-Asian fare<br />
imaginatively influenced by Mexico’s abundant fresh flavours.<br />
The <strong>Cocktail</strong> <strong>Challenge</strong> winner will be featured on the One&<strong>Only</strong> menu,<br />
alongside the delightful cocktails prepared by the resort’s acclaimed<br />
bartenders.
Table of Contents<br />
Finalists<br />
O&O Aguajito (WINNER)<br />
The Pleiadian<br />
Dulce Calor<br />
Minty Mango Margarita<br />
Oaxacan Fizz<br />
The Rest of the Best<br />
One&<strong>Only</strong> Bloody Maria • L’Orange Sunrise •<br />
One&<strong>Only</strong> Travelers Delight • The Blushing<br />
Distraction • Mango & Yuzu Mojito • Unicorn<br />
Tears • Dilling With Sobriety • White Sangria<br />
with Lychee & Pineapple • Twisted Arnold<br />
Palmer • One & No Lonely • Picante Agave<br />
• Red Coral Margarita • Encanto • Texas<br />
Wildflower • The Practical Magic • One&<strong>Only</strong><br />
Sunrise • Beach Bonfire • Pineapple Palm •<br />
Tequito • Raspberry & Key Lime Skinny<br />
Margarita
Winner & Finalists
O&O Aguajito<br />
Hydrating coconut water and the antioxidant rich Acai Berry make<br />
this eco-friendly cocktail the perfect<br />
compliment to a day in the Los Cabos sun.<br />
15 Fresh Mint Leaves<br />
1 oz Organic Blue Agave Syrup<br />
2 oz Veev Acai Berry Spirit<br />
1.5 oz Coconut Water<br />
1 oz Freshly Squeezed Lime Juice<br />
2 oz Club Soda<br />
1.5 cups Ice<br />
Place the fresh mint leaves and Agave Syrup into a cocktail shaker.<br />
Muddle contents.<br />
Add the remaining ingredients into the shaker with the ice and shake<br />
until well mixed.<br />
Serve garnished with fresh lime and a sprig of mint.<br />
by Annie Neal
The Pleiadian<br />
1 oz Xante Pear Cognac liqueur<br />
8 oz Louis Roederer Cristal Rose Champagne<br />
2 oz Mango Nectar<br />
2 oz Guava Nectar<br />
2 One inch cubes mango<br />
4 Large Thai Basil leaves<br />
Pomegranate juice<br />
Several Pomegranate seeds<br />
Serve in a wine goblet, coat the rim of the glass with raw sugar<br />
crystals and fill 2/3 with ice.<br />
Muddle Thai Basil leaves (must be Thai for the light anise flavor)<br />
together with mango cubes and several<br />
pomegranate seeds.<br />
Add Xante Pear Cognac liqueur and muddle again.<br />
Pour over ice in goblet. Slowly add Champagne.<br />
Add Mango and Guava Nectar and a splash of POM pomegranate<br />
juice.<br />
Garnish with a sprig of Thai Basil and a mango slice.<br />
by Barbara Sorensen
Dulce Calor<br />
8 Fresh Basil Leaves<br />
2 Serrano Chile Peppers<br />
2 oz Silver/Blanco Tequila<br />
1 oz Fresh squeezed lime juice<br />
1 oz Simple syrup<br />
Tear 7 basil leaves into quarters and add to cocktail shaker.<br />
Remove stem of 1 chili and slice in half lengthwise. Remove seeds (for<br />
spicier drink, leave in a few seeds). Dice chili into 1/2 inch pieces and add<br />
to cocktail shaker<br />
Add simple syrup to cocktail shaker and vigorously muddle all ingredients<br />
in cocktail shaker until well combined.<br />
Add fresh squeezed lime juice and tequila to cocktail shaker. Fill with ice,<br />
cover and shake vigorously until all ingredients are well combined and<br />
chilled.<br />
Strain and pour into martini glass (if serving up) or over rocks in a low ball<br />
glass.<br />
To garnish, slice the remaining Serrano chili pepper in half lengthwise from<br />
the bottom up, leaving approximately 1 inch uncut. Slice the remaining<br />
basil leaf in half along stem. Slide the basil leaf into the sliced chili and<br />
slide basil and chili onto edge of glass.<br />
by Keith Bauman
Minty Mango Margarita<br />
1 oz Mango Malibu<br />
1 oz Silver Patron<br />
2 oz Mango Nectar<br />
1 tbs Agave Nectar<br />
3 Frozen Whole Strawberries<br />
1 Mint Leaf<br />
1 Lime, halved, fresh Squeezed<br />
Frozen Mango Chunks<br />
Cayenne pepper<br />
Salt<br />
Rim glass with salt and a dash of cayenne pepper.<br />
Blend strawberries, mint, Patron, agave nectar and lime juice. Pour into glass<br />
and rinse blender.<br />
Blend mango nectar, frozen mango, Mango Malibu and other half of lime.<br />
Pour over strawberry mixture.<br />
Garnish with lime wedge and mint sprig.<br />
by Jillian Oster
Oaxacan Fizz<br />
1 1/2 oz Oaxacan Mezcal<br />
1/2 oz Fresh lime juice<br />
1/2 oz Fresh grapefruit juice<br />
1/2 oz Egg white<br />
1/2 oz Agave nectar<br />
Mix all ingredients in a cocktail shaker. Shake until combined.<br />
Add ice and shake again until chilled.<br />
Strain in cocktail glass and garnish with lime wedge<br />
by Josh Locker
The Rest of the Best
One&<strong>Only</strong><br />
Bloody Maria<br />
2 oz Don Julio Blanco<br />
1.5 oz Fresh Lime Juice<br />
3 oz Tomato Juice<br />
1/2 - 1 tsp Chipotle chili puree (add more for<br />
hotter)<br />
.5 tbs Ancho Chile Powder<br />
1 Cilantro stalk<br />
2 dashes Celery salt<br />
1 dash Worcestershire sauce<br />
Add Ice, shake, strain over ice into a pint glass.<br />
Garnish with green onion.<br />
Chipotle Pepper Puree<br />
Empty contents of canned Chipotle Peppers in Adobo<br />
Sauce into a blender. Blend on high, add a little water to<br />
smooth out. (1oz)<br />
by Jill Voshake
L’Orange Sunrise<br />
2 oz Grey Goose L’Orange vodka<br />
2 oz Prosecco or champagne<br />
1 oz X-Rated Fusion Liqueur<br />
1 oz Orange juice<br />
1 oz Rose’s Grenadine<br />
Combine ingredients with ice, blend together in a professional<br />
blender for 15 – 20 seconds.<br />
Pour into a chilled martini glass and garnish with an<br />
orange slice.<br />
by Terry Terajima
One&<strong>Only</strong><br />
Travelers Delight<br />
1 1/2 oz Grey Goose La Poire Vodka<br />
1/2 oz Lemon juice, freshly squeezed<br />
3 oz Nature’s Sun Guava nectar<br />
2 sprigs Fresh rosemary (about 2 in. long)<br />
Pour guava nectar and rosemary sprigs into shaker<br />
and muddle lightly to release aroma. Add Grey Goose<br />
& lemon juice. Add ice to shaker, shake , strain and<br />
pour into cocktail glass. Garnish with rosemary sprig<br />
(optional).<br />
Note: if you’re making a relatively small batch, another<br />
way to infuse the rosemary flavor is to microwave it in<br />
the guava nectar for 30 seconds (instead of<br />
muddling).<br />
by Christina McDowell
The Blushing Distraction<br />
1 1/2 oz Cocchi Americano Aperitivo<br />
1 oz Hendricks Gin<br />
1 1/2 oz Pink grapefruit juice, fresh squeezed<br />
Mix all ingredients with ice in a cocktail shaker and shake gently until well combined.<br />
Pour and strain into a martini glass.<br />
Garnish with a twist of pink grapefruit.<br />
For a less sweet and more tart cocktail, add another shot of fresh squeezed pink<br />
grapefruit juice.<br />
by Maia C Carpenter
Mango & Yuzu<br />
Mojito<br />
1 1/2oz Premium White Rum<br />
1/2 oz Mango Liqueur<br />
1 oz Yuzu juice<br />
5-6 Mint leaves<br />
3-5oz soda<br />
Muddle mint with yuzu juice in a cocktail shaker with a<br />
small amount of ice.<br />
Add rum and mango liqueur. Fill shaker with ice and<br />
shake until chilled.<br />
Top with soda and serve in tall cocktail glass.<br />
by Josh Methot
Unicorn Tears<br />
2oz<br />
2oz<br />
20z<br />
Cherry Vodka<br />
Sweet and Sour<br />
7up<br />
Grenadine<br />
Mix vodka, sweet and sour and 7up in a cocktail shaker with ice.<br />
Shake until combined and chilled.<br />
Strain into preferred cocktail glass.<br />
Carefully drizzle Grenadine so it sinks directly to the bottom of the<br />
glass.<br />
by Stacy McLaws
Dilling With<br />
Sobriety<br />
2 oz Reposado Tequila<br />
1/2 oz Luxardo Maraschino<br />
1/4 oz Luxardo Amaretto<br />
1 oz Orange Juice<br />
1/2 oz Lemon Juice<br />
Splash<br />
Pinch<br />
Soda<br />
Salt<br />
Fresh Dill<br />
Mix all ingredients into a cocktail shaker and shake until<br />
combined.<br />
Strain into a Collins glass filled with ice.<br />
Top with soda and garnish with orange zest and a sprig<br />
of fresh dill.<br />
by Russell Davis
White Sangria with<br />
Lychee & Pineapple<br />
1 bottle Crisp White Wine<br />
1/2 cup Lychee Liqueurr<br />
1/2 cup Orange Curacao<br />
2 cups Pineapple juice<br />
1 can Lychees (pitted and peeled), with juice<br />
1 cup Fresh pineapple (cubed)<br />
1 Lemon, sliced<br />
1 Orange, sliced<br />
Mix all ingredients in a pitcher with ice, gently stir until well<br />
combined..<br />
Garnish with an orange slice<br />
by Carol Ricklin
Twisted Arnold Palmer<br />
4 oz Sweet Tea Vodka<br />
4 oz Lemonade<br />
4 oz Sprite<br />
Splash Lime juice, freshly squeezed<br />
Pour all ingredients over crushed ice. Stir until chilled. Finish with a splash<br />
of lime juice.<br />
Garnish with a lime wedge.<br />
by Jennifer Compton
One & No Lonely<br />
2 cups Grapefruit juice, freshly squeezed<br />
(3-4 medium grapefruits)<br />
6 oz Habañero infused tequila<br />
2 tbs Agave nectar or natural cane sugar syrup<br />
1 Lime wedge<br />
Kosher salt to rim the glasses<br />
(serves 4 – or 2 large margaritas!)<br />
Mix tequila, agave nectar and grapefruit juice in a small<br />
pitcher with ice. Stir until chilled and well combined.<br />
Run a lime wedge around the rims of a margarita glass, then<br />
dip and twist in shallow bowl of kosher salt.<br />
Pour and seek out sexy eye-candy, cheers!<br />
Habañero Infused Tequila<br />
Insert half of a habañero pepper into a full bottle of top-shelf<br />
tequila. For a milder flavor, remove the seeds. Allow the tequila<br />
to infuse for 2 – 4 hours (the longer the pepper infuses, the<br />
hotter the flavor).<br />
by Sarah Hempstead
Picante Agave<br />
2 oz Milagro Select Barrel Reserve Tequila<br />
1 oz Cucumber Water<br />
3/4 oz Agave Nectar<br />
1/2 oz Lime Juice, fresh squeezed<br />
12-14 Cilantro Leaves<br />
2 Dashes Tabasco<br />
Mix lime, cilantro, Tabasco in a cocktail shaker<br />
with a small amount of ice and muddle until lime<br />
is juiced. Remove lime rind.<br />
Add tequila, cucumber water, agave nectar and<br />
more ice. Shake until well mixed and chilled.<br />
Strain into a salt rimmed glass over rocks and garnish<br />
with a cucumber wedge.<br />
by Christopher Hudnall
Red Coral Margarita<br />
2 oz. Blood Orange Juice<br />
2 oz. Casa Azul Tequila<br />
1 oz. Domain de Canton Ginger Liqueur<br />
1 Lime, freshly squeezed<br />
Combine ingredients in a cocktail shaker.<br />
Shake until chilled. Serve over ice or straight up.<br />
by Wendy Alexander
Encanto<br />
1 1/2 oz Don Julio Anejo Tequila<br />
1/2 oz St Germaine Elderflower Tequila<br />
1/2 oz Homemade orange marmalade<br />
1/4 oz Light Agave nectar<br />
1/2 oz Lime juice, fresh squeezed<br />
Rim a large rocks glass with homemade orange sea<br />
salt.<br />
Mix ingredients in a cocktail shaker with ice. Shake<br />
and strain over ice into glass.<br />
Garnish with orange peel.<br />
Orange sea salt<br />
Microplane orange peel, let dry over night.<br />
Mix equal parts with course sea salt.<br />
by Cris Dehlavi
Texas Wildflower<br />
1 1/2 oz Vodka<br />
1/2 oz St. Germain Elderflower Liqueur<br />
1/2 Grapefruit, freshly juiced<br />
2 dashes Bar Code Lavender bitters<br />
Mix ingredients with ice in a cocktail shaker filled. Shake<br />
until well combined and chilled.<br />
Strain into a chilled martini glass.<br />
Garnish with Lime twist.<br />
by Jose Sapien
The Practical Magic<br />
1 1/2 oz Italian Blood Orange Soda<br />
1 1/2 oz Campari<br />
Pour over ice and stir until chilled. Garnish with an orange wedge.<br />
Sweet with just the right hint of bitter, light and refreshing!<br />
by Jennifer Heller
One&<strong>Only</strong> Sunrise<br />
3 oz Patron Silver Tequila<br />
1 1/2 oz Pomegranate Mango Juice<br />
3-4 oz Orange Juice, freshly squeezed<br />
Fill glass half full with ice.<br />
Mix tequila and juices with ice. Gently stir until combined<br />
and chilled.<br />
by Nancy Peck
Beach Bonfire<br />
1/2 oz Gold Tequila<br />
1/2 oz Bacardi Rum<br />
1/2 oz Blue Curacao<br />
2 oz Lemonade<br />
1/2 oz Chambord<br />
1/2 oz Bacardi 151<br />
Mix tequila, rum, blue curacao, and lemonaid in a cocktail shaker with ice.<br />
Shake until well combined and chilled.. Strain into wine goblet and slowly<br />
add Chambord.<br />
On a plate, douse lemon wheel with 151 and sugar. Ignite and let sugar<br />
carmalize before extinguishing. Garnish glass with candied lemon wheel.<br />
by Melissa Greenberg
Pineapple<br />
Palm<br />
6oz Pineapple orange juice<br />
6oz Ginger ale<br />
1 1/2 - 3 oz Tequila (or rum)<br />
Mix ingredients with crushed ice in glass. Stir<br />
until well combined.<br />
Garnish with pineapple chunk and cherry.<br />
by Jill Radavero
Tequito<br />
6 oz Don Julio Reposado Tequila<br />
3 1/2 oz Lime juice, freshly squeezed<br />
1/4 cup Sugar<br />
12 sprigs Mint (8 broken apart)<br />
4 slices Lime<br />
Club soda<br />
Add tequila, mint, lime juice and sugar in a cocktail shaker with<br />
ice. Shake well and strain over ice into glass.<br />
Top off each glass with a splash of club soda.<br />
Garnish each with a slice of lime and a sprig of mint.<br />
by Leah Thomas
Raspberry & Key Lime<br />
Skinny Margarita<br />
8 oz Tequila<br />
4 oz Lemon juice<br />
2 1/2 oz Key lime juice (or 4 oz regular lime juice)<br />
1 pint Fresh raspberries (1 cup frozen)<br />
Combine the raspberries and citrus juices in a blender. Pulse until<br />
smooth. Use a fine mesh strainer and a spatula to press the<br />
raspberry mixture into a bowl (this removes the seeds from the<br />
berries).<br />
Add the tequila and pour into a pitcher.<br />
Rim glasses with salt and add ice. Garnish with half a lime or slice.<br />
Makes 4 cocktails.<br />
by Katie Urban
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