|Mexican Mixology: June 5-30, 2013 Menu|
Rosa Mexicano, known for their table-side made-to-order guacamole, recently debuted an additional cocktail menu for the month of June. Featuring refreshing flavors, I'm hoping this new menu will become popular enough that they'll keep the drinks around for the rest of the summer. The cocktails, developed by mixologist Brook Vandecar, range from savory, fruity to creamy.
|Brook mixes in the honeydew and lime juice.|
The Honeydew Cucumber Jalapeno Punch is made by mixing a honeydew juice, lime juice, Herradura Silver, and Del Maguey Vida mezcal. A house-made ice cube of blended honeydew and cucumber fruit, slices of melon, jalapeno, and cucumber add texture and brightness to this punch. The jalapeno and the freshness of this cocktail, makes it the perfect hangover remedy for brunch with friends.
|Honeydew Cucumber Jalepeno Punch|
For those needing a tropical island escape, the Papaya-Pineapple Punch blends Mt. Gay Rum, Cointreau, Cava, fresh papaya, starfruit, pineapple, lime and coconut ice into a fruity punch with a citrusy kick.
Both the Honeydew Cucumber Jalapeno Punch and the Papaya-Pineapple Punch are available by the bowl full, punch bowl that is, and serves 4-6 people.
Tasted, but unpictured, is the La Paloma. Grapefruit fans, pucker-up! This is your drink. San Pellegrino Grapefruit is mixed with El Jimador silver and fresh lime juice. Garnished with Himalayan salt, this drink's salty-citrus twang pairs well with the Pescado/Local White Fish Ceviche.
|Seasoned cucumber and jicama slices with a creamy flavorful dip.|
The Frozen Bourbon Horchata is the first frozen drink introduced since 1984's Frozen Pomegranate Margarita, and it is well worth the wait!
|The Frozen Bourbon Horchata|
This brain-chilling beauty isn't just for bourbon lovers, it's creamy spiciness will enhance many of Rosa's menu selections and work its way into the hearts of those who are familiar with the traditional Latin-American horchata. This horchata cocktail-twist is house-made at Rosa with a blend of almond and rice milks, cinnamon, lime zest, Buffalo Trace Bourbon, frozen, and served with a side-shot of the same bourbon. The side-shot is the brain child of the Regional General Manager, Micaael Seznec, and adds a stunning finish to an already unique cocktail. The drink is garnished with lime zest, cinnamon, and a cinnamon stick - which can be used to stir in the side-shot or as a utensil that enhances the drink's flavor. This is Brook's favorite drink and by far, it was my favorite drink!
One of the most popular sides offered during the cocktail tasting was the perfectly seasoned and marinated bacon. It was smoky, sweet and wonderfully spicy and played wonderfully with the Frozen Bourbon Horchata and the Mexican chips (I believe they were made of fried yucca).
If you are a fan of Rosa's brunch specials, you will love the Tequila Sunrise, an elegant twist on a classic. It is made by mixing 2 oz. of Herradura Silver Tequila, 1 oz. fresh squeezed orange juice, .5 oz of fresh squeezed lime juice shaken with ice, poured over fresh ice, and finished by pouring house-made Pomegranate Grenadine on top of the drink. Allow the grenadine to sink to the bottom of the glass and garnish with slice of lime.
Rosa Mexicana's Pomegranate Grenadine can be made by stirring 2 cups of Pom Wonderful brand pomegranate juice with 2 cups of sugar in a saucepan. Bring the mixture to a roaring boil and leave to boil for 30 seconds. Remove the mixture from the heat and add 1 Tbsp of Orange zest. When the mixture is cool, strain it into a seal-able container. The grenadine can be kept in the fridge for up to two weeks. Feel free to ask your server or hostess for other Rosa Mexicana recipes.
During this time of year I always crave a good lemonade, and Rosa's has come up with an adult version of this summer classic. The El Jimador Silver tequila gives this drink a bright citrusy finish. For the socially conscious, Alex's Lemonade Stand, a charitable organization founded by a 4-year cancer patient which raises awareness and funds for childhood cancer research and treatments, receives a portion of all proceeds from this cocktail!
|Guacamole garnished with red grapes and pomegranate seeds.|
A gingery twist on the Moscow Mule, the Mexican Mule is served in a mason jar. With the Fever Tree Ginger Beer, this drink has an effervescent flare and reminded me of a ginger margarita. The Del Maguey Vida mezcal highlights the ginger and gives it a slight smokey finish.
|The Mexican Mule|
Rounding off the Mexican Mixology cocktail menu is another flavor classic providing a drinkable dessert. The Root Beer Float is made with aged Herradura Anejo tequila, artisanal root beer, and a scoop of creamy vanilla ice cream. As would be expected, it is a delicious grow-up version of a childhood favorite.
|The Root Beer Float|
These Mexican Mixology cocktails are only available until June 30th. You can visit the Rosa Mexicana website at www.rosamexicana.com to find the restaurant closest to you.