The holiday season is in full swing! With plenty of parties, dinners and holiday gatherings coming and going! If you have some home entertaining yet to do, check out these festive cocktail recipes from Camarena and Blue Ice. I have recipes for cocktail hour, and some sweet cocktail treats for after your Christmas dinner.

Holiday Cocktail Hour Sippers

Spiced Silver Bell

Ingredients:

• 1 1/2 oz Camarena Silver Tequila
• 1/2 oz Lime Juice
• 1/2 oz Cranberry Spice Syrup*
• 2 oz Ginger Beer
• Lime Wheel Garnish

Directions:

Combine liquids in large rocks glass. Add ice and stir. Garnish with lime wheel.

* Cranberry Spice Syrup

• 1 1/2 cup Brown Sugar
• 3/4 cup Water
• 4 Cinnamon Sticks
• 1 teaspoon Whole Allspice
• 1 teaspoon Whole Clove
• 1 tablespoon Orange Zest
• 1 cup Fresh Cranberries

Place all ingredients in saucepan over medium low heat. Stir continually until skins of cranberries begin to pop and they easily mash with back of spoon. Lightly mash cranberries, but not so much to create “sauce.” Remove from heat. Strain into heat proof container. Allow to cool. Refrigerate.

Mistletoe Margarita

Ingredients:

• 1 1/2 oz Camarena Silver Tequila
• 1/4 oz New Amsterdam Gin
• 1 oz Lime Juice
• 1/2 oz Agave Nectar
• 8 Cranberries

Directions:

Muddle cranberries in a mixing glass. Add tequila, lime juice, agave nectar, gin and ice. Shake and strain into a bucket glass with ice. Garnish with a skewer of cranberries.

Holiday Rouge

Ingredients:

• 1 1/2 oz Blue Ice Vodka
• 1/2 oz Orange Liqueur
• 1 oz Pomegranate Juice
• 1/2 oz Grapefruit Juice
• 1/4 oz Fresh Lime Juice

Directions:

Add ingredients to a cocktail mixer, shake well and strain. Garnish with a lime wheel and red cherry.

After Christmas Dinner Sweet Treat Cocktail Recipes

Camarena Frost

Ingredients:

• 1 oz Camarena Reposado Tequila
• 1/2 oz White Crème de Cacao
• 1/2 oz Hazelnut Liqueur
• 1 oz Heavy Whipping Cream
• Sprinkled Cinnamon Garnish

Directions:

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with sprinkle of cinnamon.

La Posada

Ingredients:

• 1 oz Camarena Reposado Tequila
• 1/2 oz Dark Crème de Cacao
• 1/2 oz Coffee Liqueur
• 1/2 oz Hazelnut Liqueur
• 1 1/2 oz Heavy Cream
• Cinnamon Dust Garnish

Directions:

Combine liquids in a cocktail shaker with ice. Shake until frothy. Strain into a chilled martini glass. Garnish with dusting of cinnamon powder.

Blue Ice Raspberry Truffle

Ingredients:

• 1 oz Blue Ice Vodka
• 3/4 oz Coffee Liqueur
• 3/4 oz Raspberry Liqueur
• Fresh Whipped Cream
• Semi-Sweet Chocolate Shavings for Garnish

Directions:

Shake with cubed ice and strain into champagne flute glass. Float lightly whipped fresh whipped cream on top. Top with Semi-sweet chocolate shavings.

Who says the kids should get all the sweets and have all the fun on Halloween? Today I have some fun Halloween candy-inspired cocktails from Familia Camarena Tequila and Blue Ice Vodka. These sweet “treats” will have you playing kitchen wizard for your party or just because this Halloween.

Think back to when you were a child, and what your favorite candies were, then check out the recipes below and see if any of them are included.

Candy Apple Sparkling Tequini

Ingredients:

• 2 oz Familia Camarena Silver Tequila
• 1 oz sparkling apple juice
• 1 teaspoon agave nectar
• ½ green apple, cored and chopped

Directions:

1. Muddle apple in cocktail shaker with agave nectar
2. Add sparkling apple juice and Camarena Tequila
3. Shake and strain into a chilled martini glass
4. Garnish with a thin slice of green apple

Camarena Candy Corn Cordial

Ingredients:

• 1 oz Familia Camarena Reposado Tequila
• ½ oz butterscotch schnapps
• ½ oz Crème de Cacao
•  2 oz fresh orange juice
• 1 tsp dark cocoa
• 4 pieces candy corn

Directions:

1. Rim a martini glass with orange juice then cocoa powder
2. In a shaker, add tequila, butterscotch schnapps, crème de cocoa and orange juice
3. Add ice and shake well
4. Strain into prepared martini glass
5. Garnish with an orange wheel and toothpick of candy corn

Liquid Jolly Rancher

Ingredients:

• 1 oz Watermelon Jolly Rancher Infused Vodka (recommend Blue Ice Vodka)
• 1 oz lemon lime soda
• 3 oz cranberry Juice

Watermelon Jolly Rancher Vodka-Infusion Directions:

1. Add 12 Watermelon Jolly Ranchers into an 8 oz sealable glass container
2. Pour in Blue Ice Vodka to top of container and seal
3. Allow to infuse for 8-12 hours

Liquid Jolly Rancher Directions:

1. In a highball glass with ice, add Watermelon Jolly Rancher Infused Vodka, lemon lime soda and cranberry juice
2. Stir drink with a swivel spoon and enjoy

Milk Chocolatini

Ingredients:

• 3 oz Blue Ice Vodka
• 1 ½ oz Godiva Chocolate Liqueur
• ½ oz White Cream de Cacao
• Several chunks of milk chocolate

Directions:

1. Add vodka, Godiva Chocolate Liqueur and White Cream De Cacao into a cocktail shaker and fill with ice
2. Shake vigorously and strain into a martini glass
3. Garnish with a toothpick of milk chocolate chunks

The Milk Chocolatini sounds really yummy, but the Liquid Jolly Rancher sounds interesting! If you decide to give any of them a try, don’t forget to drink responsibly, and never drink and drive!

Whether you’re celebrating the end of the work week, or Mexican Independence Day (Friday September 16th), having a last minute fiesta with your friends is a great way to do it! I have a group of friends that get together most Friday nights and head to our favorite Mexican restaurant, but sometimes we just meet up at one of our houses. This Friday we might have to give these quick recipes a try! Yum!

While the most popular tequila drink here in the U.S. is the margarita, toast friends this Friday with Mexico’s most popular tequila drink – the Paloma.

Camarena Paloma

• 2 oz Camarena Silver Tequila
• 1 tsp agave nectar
• ½ oz fresh lime juice
• 4 oz grapefruit soda (Squirt)

Serve tall, over ice and garnish with a lime wedge.

Don’t forget the appetizer! A fiesta isn’t complete without a savory nibble to accompany the festivities. Here’s an easy fiesta appetizer recipe, created by Chef Jose Briceno, Sous Chef at Rivera Restaurant in Los Angeles. Just pair it with some chips and salsa and you’re set!

Black Bean Tostadito and Tropical Salsa

For the black bean puree:

• 1 medium cooked yellow onion, chopped
• 1 can black beans, drained and pureed
• ½ tsp sea salt
• 3 canned chilies chipotles en adobo, chopped
• ½ cup brown sugar

Mix ingredients in a bowl and then puree in a blender.

For the tropical salsa:

• ½ cup coarsely diced fresh pineapple
• ½ cup coarsely diced fresh mango
• ½ cup coarsely chopped white onion
• 3 serrano chilies seeded and de-veined, finely chopped
• ½ bunch cilantro finely chopped
• Juice of 3 limes
• Salt and black pepper to taste
• Splash of Camarena Silver Tequila

In a small bowl, stir all the ingredients together. Allow time to chill.

To assemble, place salted corn tortilla triangles on a serving dish and top with a spoonful of the warm black bean puree and a spoonful of the chilled salsa.

Enjoy!

Recipes courtesy of 100% agave Familia Camarena Tequila, you can find it at most major retailers for around $20 a bottle.

I love anything dipped in chocolate, but chocolate and peanut butter together, with a little salty crunch from the cracker? Yum! Chocolate covered peanut butter crackers are super easy to make, and I promise they’ll be a hit any place you take them.

We used white chocolate to make these, but you could also use milk chocolate, or even dark chocolate, yum!

White Chocolate Covered Peanut Butter Crackers

Ingredients:

• 1 box crackers (Ritz or Townhouse work really well)
• 1 jar creamy peanut butter
• 1 bag melting chocolate
• white sanding sugar (optional)

Directions:

1. Spread peanut butter on one cracker, and top with a second cracker. Repeat until you have as many peanut butter cracker sandwiches as you want, or you run out of crackers or peanut butter.

2. Melt the chocolate according to the package directions.

3. Carefully dip the peanut butter sandwiches into the white chocolate, then lay them on wax paper to cool.

4. While the chocolate is still melted, sprinkle the tops with sanding sugar, for some extra bling. If you’re making these for a holiday gathering, or birthday party you can use sprinkles or colored sugars to fit the occasion.

These are soooo yummy! They have sweet, salty and crunchy all in one bite. They remind me of a Take 5 candy bar, which is one of my favorite chocolate bars of all time! I don’t eat sweets often, so when I do I like to make them count!

Happy Labor Day Weekend! I’m always sad to see Labor Day come, because it signals the end of Summer. Of course it’s not the official end of summer, that doesn’t happen for a couple more weeks, but the kids are back in school, and swimming comes to an end after this weekend.

Today I have a couple fun Labor Day cocktail recipes to share with you. Whether you’re getting together with friends to have one more summer barbecue or bonfire, or you’re just looking for something to sit on your back porch and reflect on the changing of the seasons these two cocktail recipes.

The first one is a super easy recipe from an UnLABORous cocktail from Camarena Tequila. Simple, refreshing and perfect for barbecuing or hanging outdoors with friends and family.

Camarena Red Splash

• 1 ½ oz Familia Camarena Silver Tequila
• 3 oz Lemon lime soda
• Splash of cranberry juice

Combine Familia Camarena Silver Tequila with lemon lime soda in a rocks glass filled with ice. Add a splash of cranberry juice. Garnish with a lemon peel.

And here’s a cocktail recipe from Blue Ice American Vodka that celebrates our hard work as employed Americans.

American Holiday Cocktail Recipe

• 2 oz Blue Ice American Vodka
• ¾ oz sweet and sour mix
• ½ oz Blue Curacao
• ½ oz pineapple juice

Preparation:

Add all ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass. Garnish with a pineapple slice and cherry.

Enjoy and have a wonderful Labor Day weekend. Just don’t forget to drink responsibly!

Summer is officially here! Woot! 4th of July celebrations are coming up fast! It’s my favorite time of year for inviting over friends and neighbors for some grilling bbq fun.

Here’s a finger-lickin’ barbecue recipe for your next cookout. You don’t have to be a pitmaster to make this easy recipe for Chili-Glazed Beef Ribs courtesy of Tabasco.

The ribs get their kick from the combination of tangy chili sauce, sweet molasses and original Tabasco pepper sauce. Yum! Just the photo is enough to make my mouth water!

CHILI-GLAZED BEEF RIBS

4 pounds beef back ribs*
4 teaspoons original Tabasco® brand pepper sauce, divided
1/2 cup chili sauce
1/4 cup molasses
1/4 cup white balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon salt

Preheat oven to 325° F.

Brush ribs with 2 teaspoons Tabasco sauce. Place in large roasting pan. Cover tightly with foil; bake 1 1/2 hours.

Meanwhile, in small saucepan, combine chili sauce, molasses, vinegar, brown sugar, remaining 2 teaspoons Tabasco sauce and salt. Heat to a boil, over high heat; reduce heat to low; simmer, uncovered about 5 minutes to blend flavors.

Preheat grill to medium-low, over indirect heat. Brush ribs on both sides with sauce. Place ribs on grill; meat-side down. Cover and continue cooking 15 minutes. Turn ribs over; brush with more sauce. Cook 15 minutes longer, or until ribs are tender. Serve ribs with grilled bell peppers, if desired.

Serves 6.

*If you prefer, substitute one 4-pound slab pork spare ribs in place of beef ribs. Prepare as above.

I’ll be back with the recipe for my brother in law’s famous (at least in our family), and delicous bbq ribs!

Toast fathers everywhere with these refreshing summer cocktails courtesy of Tommy Bahama Rum.

Rum a part of our history, that goes back to our founding fathers. When celebrating his inauguration in 1789, founding father George Washington not only demanded that barrels of rum be present to celebrate.

From Tommy Bahama:

Made in Barbados at the legendary R. L. Seale Distillery, Tommy Bahama Rum’s two delightfully distinct flavors, Tommy Bahama White Sand and Tommy Bahama Golden Sun, are both made with the finest blackstrap molasses and the cleanest, clearest water naturally filtered through coral stone. Tommy Bahama Rums are fermented using specially selected yeast imported from the wine-growing regions of South Africa.

Tommy Bahama White Sand Rum is aged a minimum of two years in American white oak barrels. A clear, light-bodied rum, White Sand has a smooth entry and clean finish with hints of tangy, tropical fruit. Tommy Bahama Golden Sun Rum is a blend of rums aged up to ten years in American white oak barrels. A full-bodied, amber rum, Golden Sun has an elegant, fruity nose and a taste nuanced with hints of coffee, roasted nuts, and sweet pralines. Tommy Bahama Rums have no added sugar or artificial blenders.

Toast our fathers – past and present with these refreshing Tommy Bahama Rum cocktails:

Corn n’ Oil (Authentic Drink of Barbados and favorite of Master Distiller Richard Seale’s Father)

• 2 parts Tommy Bahama Golden Sun Rum
• 2 parts Velvet Falernum
• Dash of bitters

Shake and pour all ingredients over crushed ice into a rocks glass.

Golden Tea

• 2½ parts Tommy Bahama Golden Sun Rum
• 1 part St-Germain elderflower liqueur
• Sweet tea

In a tall cocktail glass filled with ice combine rum and elderflower liqueur. Top with sweet tea and garnish with a lemon wedge.

Caselle – Created by Allen Katz

• 2 parts Tommy Bahama White Sand Rum
• 1 part Campari
• 1 part Sweet Vermouth

Shake ingredients over ice and strain into an old-fashioned glass ¾ filled with ice. Garnish with an orange twist.

Flat Bottom Punch – Created by Allen Katz

• 1 part Tommy Bahama Golden Sun Rum
• 1 part JC Cognac
• ½ part Fresh Orange Juice
• 1 part Fresh Lime Juice
• ½ part Simple Syrup
• 1 Egg White

Shake ingredients over ice and strain into an old-fashioned glass filled with ice. Garnish with orange and lime twists.

A good aged bottle of rum can also make a wonderful Father’s Day gift!

Are you a soccer fan? World Cup soccer (or football in the rest of the world)  kicks off this Friday in South Africa! Blue Ice American Vodka sent me a full  menu of colorful cocktails celebrating this years events. The cocktails feature spirits from the countries of this year’s most talked about contenders.

I plan to check out the action even though the odds of the American team pulling out a World Cup victory are 65-1 it’s still fun to get decked out in the red white and blue to cheer them on.

In America’s first match against favored England, toast to an underdog victory with the Blue ‘Under’ Dog Martini from Blue Ice American Vodka.

Blue ‘Under’ Dog Martini

• 1 ½ oz. Blue Ice American Vodka ($20)
• 2 oz. fresh grapefruit juice
• Dash of Falernum
• Kosher salt
• Lime squeeze

Shake ingredients with cubed ice and strain into a martini glass rimmed with kosher salt. Add a squeeze of lime.

The past four World Cups, Mexico has made it through the first round. Whether or not they make it through this year, your first round of margaritas with Mexico’s Oro Azul Blanco Tequila will have you cheering for rounds two and three.

Viva Mexico!

• 2 oz. Oro Azul Blanco Tequila ($25)
• ½ oz. orange liqueur
• ½ oz. agave nectar
• Juice from two squeezed limes
• Salt

Moisten rim of martini glass with lime wedge and dip into salt. Shake ingredients with crushed ice in a cocktail shaker. Strain in a martini glass over ice cubes. Garnish with a lime wedge.

France’s 2006 loss in the World Cup Final to Italy has not yet been forgotten, nor has the controversy of star player, Zidane’s infamous headbutt, which earned him an ejection in the last remaining minutes of that final match. With this year’s French squad burning to avenge last year’s defeat, join in on the French fury with a firey, orange-hued saffron gin and tonic from famed French distiller, Gabriel Boudier.

French Revenge

• 1 ½ oz. Gabriel Boudier Saffron Infused Gin ($30)
• 4 oz. Tonic water
• Orange wedge

Build the gin and tonic water over ice in a Collins glass. Stir well. Garnish with an orange wedge.
Although he has proved himself an outstanding athlete in the soccer sphere, former World Player of the Year and Portugal’s star player, Cristiano Ronaldo has been making more news lately for his Hollywood good looks off the field than his abilities on the field. For Portugal’s June 15th first round match against the Ivory Coast, pair up this Portuguese eye candy with an equally sweet Dow’s Port cocktail. It’s a win-win situation.

Sweet Victory

• 3 oz. Dow’s Trademark Reserve Port ($21)
• 1 oz. Germain-Robin Fine Brandy
• 1/2 oz. Triple Sec
• Juice of 1 lemon
• 1 tsp. sugar
• 1 slice lemon

Shake all ingredients (except Port) with ice and strain into a Collins glass over ice cubes. Top with port, add the slice of lemon, and serve.

Do you have a World Cup favorite this year? Will you be cheering on your favorite team?

I have a yummy summer grilling recipe today that would be the perfect addition to the menu for your Father’s Day cookout. This delicious recipe is courtesy of Tabasco.

This is truly a no-fuss recipe combining classic barbecue flavors with a touch of heat with the Tabasco sauce. The results are a tasty tribute to dad. I don’t know about your house, but at our house we always have at least one bottle of Tabasco hanging out in the fridge for just such an occasion.

Spicy Barbecued Pork Loin

1 tablespoon vegetable oil
1 medium onion, finely diced
1/2 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons cider vinegar
1 tablespoon original Tabasco® brand pepper sauce
1 teaspoon salt, divided
1 (2-pound) boneless pork loin, about 6-inches long

Preheat oven 350° F.

Heat oil in small 2-quart saucepan over medium heat; add onion; cook about 5 minutes or until softened. Add ketchup, brown sugar, vinegar, Tabasco sauce and ½ teaspoon salt. Set aside ½ cup sauce.

Rub outside of pork roast with ½ teaspoon salt. Place in roasting pan; top with sauce mixture to cover completely. Cover pan tightly with foil and cook 1 hour.
Meanwhile, preheat grill to medium. Place pork on grill; cook, covered 30 minutes, turning frequently, and brushing with reserved sauce until meat thermometer reaches 160° F.

Serves 8.

Serving Suggestion: Sautéed green beans and sliced red onion; toss with cooked, crumbled bacon.

Leftover Suggestion: Slice leftover pork; place on rye bread; top with deli sliced ham, sliced Swiss cheese, pickle slices, mustard and rye bread slice. Press in a pannini machine until sandwich is golden and cheese is melted.