Milagro "Miracle"
Milagro Tequila invited an intimate group to the Rivera for signature cocktails and a four course meal pairing on Monday April 23rd, 2012. The event was hosted by Milagro’s National Brand Ambassador and chief mixologist Gaston Martinez. Gaston shared his knowledge and expertise while we muddled up our own ingredients and then we shock the night away. Each of the Milagro signature cocktails were perfectly paired with delicious appetizers by the Rivera Restaurant. All these elements blended together wonderfully for a great night in Downtown LA.
The “Mixologia” event was inspired by the anticipation for Cinco De Mayo. Check out all the receipts for these Milagro signature cocktails so you can enjoy an authentic Mexican Tequila experience. Milagro is an evolved tequila with unsurpassed smoothness, compliments of triple-distillation.
Four Course Meal and Pairing
Rivera Restaurant catered fantastic food to pair with each drink. Appetizers were shared by the group while mixing drinks and mingling conversation blended together to kick start the night. First, to come out was delicious mini tacos with duck confit and goat cheese. Next, we got to wrap our own warm hand made tortillas decorated beautifully with a rose petal and rosemary fried in Indian butter. A dollop of the spicy avocado spread garnished this nicely. What else but “The Freshest Margarita” would pair as well with this array of fine Mexican food.
The tables were set up so nicely with all the ingredients to mix your own drinks and choose from the platters of fruits, vegetable, and more. The first course was a great way to spice up the night with a petite platter of peppers. Pleasantly prepared piquillos peppers and baked Spanish peppers were stuffed with chorizo, golden raisins, fontina and gruyere cheese. The aroma in the air was preemptively pleasant while preparing the cucumber, cilantro, and jalapeno while muddling for the next cocktail. Of course the “Mercadito” cocktail was a mutual match for pairing with the peppers.
Gaston kept entertaining the group by sharing his knowledge and expertize as a chief mixologist. The second course was an artistic platter called the Enselada Semana Santa. The carefully crafted platter came with Sevilla oranges, garbanzo beans, medjool date vinegar and moorish spices stenciled into a woman’s eyes pattern. This sweet treat paired well with the “Veracruzana” cocktail complimenting each other’s flavors.
The third course added a bold flavor to savor. The Brazilian fejoada had a tender fire grilled lamb in Brazilian bean and chorizo stew topped with a malbec reduction sauce. The “Carpe Dia” cocktail was another great choice to pair with the fejoada, as they were both delicious. Lots of fun and laughs were shared while mixing it up at the table.
Gaston’s “Mixology” went down smooth and had a strong finish, just like Milagro Tequila. As a final treat for the fourth course was a wonderful dessert platter, estudio en flan. Comes with medium dark flan, dulce de leche flan and penna cotta flan with strawberry, raspberry, curry and caramel sauces providing many combinations to try. Saying goodbye in good taste, Gaston paired the flan with three select barrels of Milagro’s fine tequila. Milagro Reserve Anejeo with grated chocolate flacks, Milagro Reserve Reposado with spices, and Milagro Reserve Silver with mint on the rocks.
For more information about Milagro Tequila check out their website, click HERE.
Milagro Signature Cocktail Receipts
The Freshest Margarita
The Freshest Margarita
2 oz Milagro Silver
1 oz Lime Juice
¾ oz Agave Nectar
Pour all the ingredients into a shaker over ice and shake.
Strain into a rocks glass over ice.
Garnish with lime wheel.
Mercadito
Mercadito
2 oz Milagro Silver
2 oz Margarita Mix
4 Slices Cucumbers
1 Pinch Cilantro
1 Jalapeno
Muddle cucumbers and herbs, add remaining ingredients. Shake with ice and strain into rocks glass with ice.
Garnish with cucumber slice and cilantro.
Veracruzana
Veracruzana
2 oz Reposado
2 oz Margarita Mix
4 Pineapple Chunks
2 Basil Leaves
3 dashes Fee Brothers Old Fashioned Bitters
1.5 oz Fentimans Ginger Beer Top
Muddle fruit and herbs, add remaining ingredients.
Shake with ice and strain into rocks glass with ice.
Top with ginger beer.
Garnish with a pineapple chunk and basil leaf.
Carpe Dia
Carpe Dia
2 oz Anejo
2 oz Margarita Mix
5 Blackberries
2 Sage Leaves
3 dashes Fee Brothers Barrel aged Bitters
Muddle fruit and herbs, add remaining ingredients.
Shake with ice and strain into rocks glass with ice.
Garnish with a blackberry and rosemary sprig.
