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Margarita Del Diablo

Margarita Del Diablo

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1 rating

December 7, 2011


Kenji Magrann-Wells

Richard Sandoval’s award-winning, hoppin’ D.C. hotspot, Zengo, features an upscale ambience, a Latin- and Asian- inspired small-plates menu and plenty of creative cocktails, like this mole-accented margarita.

Ready in

5 m



Related Recipes


  • 1 1/2 ounce Riazul Reposado
  • 1 ounce blood orange puree
  • 2 ounces sour mix


Mix the first 3 ingredients into a mixing glass. Add ice and shake vigorously. Pour the tequila mixture into the margarita glass.



So with Valentine’s Day is right around the corner and floral shops are getting ready to cash in while restaurants are overflowing with reservations. But how nice would it be to make your own centerpieces and prepare a sumptuous dinner for you and your special someone, right at home?

In a 5 part video series entitled, “PulledTogether”, I teamed up with some of the best industry professionals to show you how to you can “PullTogether” a special valentines day for your honey.

Featured on: Munaluchi Bride follow them on instagram – @munaluchibride

Cinematography: MaeBFilms follow her on instagram – @maebfilms

Florals: Phileanor follow her on instagram – @phileanor

Table Design: pop! by Yaz follow them on instagram – @yazatpop

Culinary: PulledTogether follow them on instagram – @pulledtogether

Calligraphy: Jenny follow her on instagram – @jennyh1981

Makeup + Hair Artist: Sabrina Gilbert follow her on instagram @sabrinagilbert_nyc

Up first is how to make a simple centerpiece by Emily Howard of Phileanor.

  1. Fill vase 2/3 of the way full with water.
  2. Put four pieces of tape in the shape of a tic-tac-toe grid over the opening of your vase. Put another piece of tape around the perimeter of the vase opening to secure your grid.
  3. Start your arrangement by placing your greenery / foliage in the vase, strategically draping them over the rim as you go. The goal is to create “pockets” for the “face flowers” that you will add next. If the stems of your foliage are sturdy enough, this is the step is where you will establish the shape of your arrangement. Take care to avoid a perfectly round, dome shape.
  4. Create one that is more asymmetrical instead.
  5. Place your face flowers in the arrangement, nestling some of them down amongst the foliage and leaving some of them high. Face flowers are your bigger, showy blooms i.e., the ones you really want to show off and make the focus of your arrangement. Group like-flowers in odd numbers throughout the arrangement so as to create a more natural-looking design.
  6. Add your wispy bits – like the paper-whites and spirea in this arrangement – last. These should hover or float above your face flowers, thereby creating movement.

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Camarones a la Diabla

This post may contain affiliate links. Read my disclaimer.

Camarones a la Diabla are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes! (gluten free, low carb, paleo)

If you love chile peppers as much as I do, you’re going to love these Camarones a la Diabla! Also known as diablo shrimp or Mexican deviled shrimp in English, this dish features juicy, large shrimp covered in a bright red chile pepper sauce that’s spicy, super flavorful and very addicting.

I didn’t eat much seafood growing up, partly because my parents grew up in a landlocked state in Mexico and partly because I grew up in Oklahoma City, which is also a landlocked state. Not a lot of local and fresh seafood options if you know what I mean. As I’ve gotten older, I’ve loved trying new foods and experiencing new ingredients. I’ve been particularly interested in learning how seafood plays a role and is prepared in Mexican cuisine, just because that’s a part of Mexican cooking that I don’t really know about. So to learn more about the flavors of Mexican seafood dishes, I’ve been trying to cook seafood more often by following recipes from some of my favorites like Rick Bayless and Pati Jinich. It’s been so much fun and so freaking delicious!

One of the easiest things to prepare as a home cook is shrimp. It can literally be cooked and ready to eat in 5 minutes if you just want it plain, so shrimp as a starting point for my seafood exploration is perfect. But of course I don’t want it plain – I want it a little jazzed up! And the perfect Mexican way to do that is by making a chile pepper sauce.

Camarones a la Diabla is all about the red chile sauce. The brightness of the sauce comes from a combination of guajillo and chile de arbol peppers as well as plump red roma tomatoes. Yes, it’s spicy, but this version isn’t crazy spicy and can easily be customized to your tastes.

  • 1 lime wedge, plus 2 lime wheels for garnish
  • 1 tablespoon coarse salt, for glass rims
  • 4 ounces (120ml) high-quality blanco tequila (see note)
  • 2 ounces (60ml) Cointreau
  • 1 1/2 ounces (45ml) fresh juice from 2 limes

Run lime wedge around the outer rims of 2 rocks glasses and dip rims in salt. Set aside.

In a cocktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).

Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.

De Mi Sangre (Of My Blood)


  • 1 cup of Blackberries
  • 1/4 cup of brown sugar
  • 1 teaspoon of butter
  • 1 teaspoon of Cornstarch (To thicken)
  • Zest of a lemon


  1. In a small pot over medium heat, melt the butter and sugar and stir
  2. Add the blackberries and let simmer
  3. Mash a few of the berries in order to get the juice out of a few berries
  4. Add cornstarch and continue to stir until thickened

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14 Authentic Spanish Tapas Fit for a Fiesta

Authentic Spanish tapas are served as complimentary small plates with each beverage ordered in Spain. As you enjoy happy hour, your taste buds are sated and bellies warmed with the savory (and sometimes spicy) bites. Toasted baguette slices are often served with Manchego cheese and heavenly thin, melt-in-your mouth slices of Jamón Ibérico, a cured ham produced in Spain and Portugal and hailed as the finest ham in the world. And nearly every Spanish table celebrates the region's legendary olive, whether the bright green marinated fruits are served as an appetizer. Other common dishes celebrate Spain's culinary traditions like seafood paella, a colorful rice dish with saffron and a medley of fresh clams, mussels, shrimp, and chorizo tortilla Espanola, a signature dish of Spain made of potato-filled omelet and ajo blanco, garlic and Marcona almonds' incredibly creamy answer to gazpacho. Tapas are perfect for laid-back gatherings. Many of these mouthwatering morsels and delectable dishes can be made ahead and served in flights throughout the evening. Whip up a few sangrias to enjoy with your favorite tapas at your own Spanish-inspired soiree. Salud!



Del Maguey Vida Mezcal, grapefruit juice, fresh lime juice, Herradura agave and Squirt soda.


Del Maguey Vida Mezcal, Passoa Liqueur, fresh lime juice, Herradura agave and Strawberry puree.


Del Maguey Vida Mezcal, fresh lime juice, Ginger beer, fresh mint and Jalapeño.


Del Maguey Vida Mezcal, Altos 100% Agave Tequila, fresh lime juice and Herradura Agave Nectar.


Del Maguey Vida Mezcal, fresh lime juice, pineapple juice, triple sec and Jalapeño.


I saw you episode 1007 on PBS and would like to get the recipe for margarita with mescal and hoya santa leaves with absinthe. It does not appear on the web site.

Hello Linda –
Unfortunately we do not publish all recipes from the TV show (just most of them!) That was a recipe from Mixoligist Joseph Mortera and was not published from Season 10. But I do think that testing cocktail recipes can be quite fun! Good luck experimenting!

I love Margaritas. I have just found your show. You were at a place where the bartender was the best. He fixed one that had vanilla mixed in the salt on the rim. Have you published that recipe. We do alot of camping with friends in remote parks and this is one I would love to surprise our friends with since one of them is the jello shot queen.

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1.5 ounces El Jimador Tequila Silver

.75 ounces fresh watermelon juice

.25 ounces fresh cucumber juice

Sliced cucumber for a garnish

Line the rim of your glass with a tajin-lime salt blend. Combine ingredients and shake with ice. Strain and pour over ice. Garnish with a cucumber slice.

A margarita from Del Charro in Santa Fe. (Brittany Anas, Special to The Denver Post)

Santa Fe Trail Margarita

Recipe from Del Charro, 101 W. Alameda St., Santa Fe, 505-954-0320,

Premium tequila is the building block of a top-notch margarita. Del Charro puts some extra thought into their margarita-making process, infusing a bottle of Double Barrel Tequila Reposado from Casa Herradura with green chiles for a signature Santa Fe kick. If you go and stay at the Inn of the Governors, the hotel attached to restaurant, you can also enjoy a “tea and sherry hour” as well as dips in the outdoor garden pool, which stays heated year-round.


2 ounces green chile-infused tequila

1 ounce fresh squeezed lemon juice

1 ounce fresh squeezed lime juice

1 tbsp green chile powder

To make the green chile-infused tequila, you’ll first need to roast, peel and split four to five green chiles. Place the chiles and a 750-ml bottle of Double Barrel Tequila Reposado from Casa Herradura in a sealed container. Allow it to infuse for five days and then strain out the green chiles.

Combine the green chile powder, red chili flakes and kosher salt for a signature chile-salt rim.

To make the margarita, combine the tequila with the Cointreau, freshly squeezed lemon and lime juices and agave nectar, shake and strain into the chile-salt rimmed pint glass with ice. For an extra touch, garnish with a green chile.

The Luminaria Strawberry Jalapeño Margarita. (Brittany Anas, Special to The Denver Post)

Strawberry-Jalapeno Margarita

Recipe from Luminaria Restaurant & Patio, 211 Old Santa Fe Trail, Santa Fe, 505-984-7915,

If you go: After a day gallery and museum-hopping, duck into the Inn and Spa at Loretto, a boutique hotel nearby Santa Fe Plaza. Better yet, book a stay at the iconic adobe-style hotel, which is adjacent from the Loretto Chapel and the “Miraculous Staircase,” purportedly built by St. Joseph himself. For its offering to the margarita trail, the hotel’s restaurant, Luminaria, came up with a sweet-and-spicy cocktail with jalapenos bringing the kick and strawberries taming it down.


1.5 ounces Herradura Tequila

.5 ounces POM pomegranate juice

.5 ounces strawberry and jalapeno puree

Slice of a jalapeno and strawberry for garnish

Mix all ingredients except the garnish. Serve over ice in a salt-rimmed glass and garnish with a fresh strawberry and slice of jalapeno.

A margarita from Pranzo. (Brittany Anas, Special to The Denver Post)

Pista Basilica Margarita

Recipe from Pranzo Italian Grill, 540 Montezuma Ave., Santa Fe, 505-984-2645, margarita-trail

No matter if you’re in a gallery or a restaurant, a common theme that brands Santa Fe is the artisan spirit and residents’ knack for creating the unique and unexpected. This Italian and Mediterranean restaurant dreamed up a cocktail that’s been a trail favorite. Evan Schultz, the “cocktail choreographer” from Pranzo, says the key to muddling the basil and peppercorn is to add a splash of lime juice, and bruise up the basil, but don’t pulverize it as your cracking the peppercorn.


4 leaves of basil muddled with 5 to 10 whole white peppercorns

1.5 ounces of Hornitos Black Barrel Tequila

.75 ounces of agave nectar

Lime slice and basil leaf for garnish

In a glass pint, muddle basil and the peppercorn, cracking the peppercorns. It helps to do this with a little bit of lime juice. Meanwhile, use some lime juice to salt the rim of your glass. Add ice to the pint glass you’ve muddled your ingredients in. Pour in tequila, Triple Sec, lime juice and agave nectar. Shake with a shaker and then pour into an Old Fashioned glass with ice. Add a lime wheel and a basil leaf for a garnish

A margarita from Secreto. (Brittany Anas, Special to The Denver Post)

Smoked Sage Margarita

Recipe from Secreto Bar and Lounge, 210 Don Gaspar, Santa Fe, 505-983-5700,

Known as the “Santa Fe barman,” Chris Milligan wanted to develop a margarita that’s unique to northern New Mexico. Secreto Lounge is known for incorporating “fire and spice,” he explained. So that was the muse for his Smoked Sage Margarita. He jokes that with the smoked sage burning, it keeps the bad spirits out, and the good ones in.


1.5 ounces of Anzunia Reposado Tequila

1 ounce JDK & Sons O3 Premium Orange Liqueur

Combine the tequila, orange liqueur and lime juice in a glass. Meanwhile, take a piece of semi-dried sage and use a lighter to burn it for a couple of seconds. Milligan does this by using three metal shaker glasses arranged as a pyramid, with two as a base and one on top, smoking the sage underneath the top glass and letting the shaker glass capture some of the smoke. Then, drop the sage into the margarita mix and add ice. Shake the margarita with the now-smoky metal shaker so that it infuses the cocktail with the smoke. Double strain the margarita to help eliminate the ash and pour the drink into a glass that’s filled with ice and has a salted rim (Secreto uses a hickory-smoked salt rim for their signature drink).

Reposado Tequila

If you love tequila but the full-bodied flavor of Añejos are not for you, Reposado may be your tequila of choice. This tasty and refreshing spirit is smooth sipped straight and will also make the best margarita you’ve ever tasted. Reposado (or “rested”) tequilas typically age for between two months and one year — significantly shorter than Añejo tequilas, but longer than Silvers, creating a refreshing middle-ground flavor.

Watch the video: Elvis - De la pelicula El idolo de Acapulco-1963 (January 2023).