Holiday Cocktail Recipes

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  Whether you’re toasting to turkey day or gearing up for a day of family debates at the dinner table, one thing’s for sure: A festive cocktail in hand is sure to make Thanksgiving a whole lot better.     Fall Punch INGREDIENTS 1/2 cup apple cider 1 cups hard cider 1 cup Sparkling Ice […]
Tampa Bay Metro Magazine & Blog

December 3, 2017 |

Delicious Lamb Recipes

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  The Many Loves of American Lamb (Family Features) Romeo and Juliet. Antony and Cleopatra. Lamb and Potatoes (or Mint or Feta). The list of American lamb’s great loves goes on and on. This luscious protein entices any side or […]
Tampa Bay Metro Magazine & Blog

February 2, 2017 |

5 Festive Cocktail Recipes

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  Cheers!   This holiday season is the perfect time to gather around and make memories. Whether you’re getting together with family or throwing a party with friends, the festivities are sure to be merry and bright. The warmest greetings […]
Tampa Bay Metro Magazine & Blog

December 24, 2016 |

Metro’s Top 5 Cinco de Mayo Drink Recipes

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Cinco de Mayo recipes

While many of our readers like drinking tequila all year round, Cinco de Mayo is the perfect excuse to mix up a round of Classic Margaritas with other non-traditional, south-of-the-border-inspired cocktails. So celebrate Cinco de Mayo with METRO while following these cocktail recipes, and then invite some friends over for a party. ¡Salud!



Cinco de Mayo in Tampa Bay

Spicy Rosa Picante


2 oz  Patrón Silver
.5 oz  Patrón Citrónge Lime
1 oz  Fresh Lime Juice
.5 oz  Ginger Syrup
+ Barspoon Jalapeño Oil
+ Dash rosewater
+ Rose petal sea salt

Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.





Spicy Grand Margarita

Contributed by Grand Marnier
Red pepper and chile pepper powder make this Margarita almost too hot to handle.

.5 oz  Simple syrup or agave nectar
.25 tsp  Red pepper flakes
1 pinch  Chipotle chile powder
1.75 oz  Reposado tequila
.5 oz  Grand Marnier
.75 oz  Fresh lime juice

Garnish: 1 Jalapeño or red chile pepper
Glass:  Rocks

Coat the rim of a rocks glass with salt, fill with ice and set aside.
In a shaker, muddle the agave nectar or simple syrup, red pepper flakes and chile powder.
Add the remaining ingredients, fill with ice and shake vigorously.
Strain through a tea strainer into the prepared glass.
Garnish with a jalapeño or red chile pepper.




jalapeno caborita recipePhotograph by Cabo Wabo Tequila


Cabo Jalapeño Margarita

This jalapeno margarita recipe was developed as part of our partnership with Cabo Wabo Tequila.  It’s a fiery twist on the classic margarita that features Cabo Blanco tequila infused with fresh jalapeno peppers.  Brown sugar simple syrup is added for a sweet richness that perfectly balances the citrus notes in this refreshing summer drink.

1/2 cup fresh squeezed lime juice
1/2 cup jalapeno-infused Cabo Blanco
1/4 cup brown sugar simple syrup*
1/4 cup orange brandy liqueur

The infused tequila is made by placing slices of fresh jalapeno pepper inside a bottle of Cabo Blanco tequila. Let rest 24-48 hours before using.
Combine all ingredients and pour over ice in a frosty mug rimmed with salt and sugar. Float a small amount of simple syrup on the surface of the drink before serving.
For an even THICKER CUT margarita, use 1/4 cup jalapeno-infused Cabo Blanco and 1/4 cup Cabo Reposado.  The barrel aged flavor of the Cabo Reposado will add complexity and a nice depth of flavor to the drink.
*Brown sugar simple syrup is made by combining equal parts light brown sugar and water in a sauce pan.  Stirring constantly, slowly warm the mixture just until the sugar has fully dissolved.  Remove from heat and allow to cool before using.


Cinco de Laphroaig

Cinco de Laphroaig®

Ditch the tequila, leave the margaritas at home and reach for a tasty, easy-to-make libation that’s smoky, sweet and refreshing this Cinco de Mayo.

1.5 parts Laphroaig® 10 Year Old
Mexican Cola
Lime Wedge

Pour the Laphroaig® 10 Year Old into a Collins glass with ice. Top with Mexican Cola and garnish with a wedge of lime.

Why it works:
The smokiness of the whisky is complemented by the sweet flavors in the Mexican Cola. Caramel, cane sugar and the citrus aspects of the cola work alongside the brininess and the underlying tones of the whisky, helping to turn the smokiness of the whisky into a supporting partner instead of dominating the glass.




Cinco de Mayo in Tampa Bay

The Resting Garden Margarita

1.75 oz  Patrón Reposado
5 oz  Patrón Citrónge Mango
1 oz  Fresh Lemon Juice
.75 oz Agave Syrup
6 Sage Leaves, (2 for garnish)
+ Pinch of Salt

Combine all ingredients in a cocktail shaker and shake with ice to chill. Holding a fine mesh strainer in one hand, “double strain” the drink by pouring the drink through it into an ice-filled old fashioned glass. Garnish with two sage leaves and a grilled mango slice.







© Tampa Bay Metro Magazine & Blog  |  A Metro Life Media, Inc. Publication


Tampa Bay Metro Magazine & Blog

May 6, 2016 |

Holiday Drink Recipes

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Tampa Bay Metro Magazine's Holiday Drinks 2015

A signature cocktail is a must at any holiday get-together. Tampa Bay Metro has discovered some tasty holiday cocktails, sure to warm the cockles this season.



Four Roses Bourbon Pumpkin Frappe


Bourbon Pumpkin Pie Frappe


2 oz. Four Roses Yellow Label Bourbon

4 tsp. pumpkin puree

2 tsp. Sugar in the Raw

Pinch of ground cinnamon

Pinch of ground allspice

3 oz. half-and-half

1 cup vanilla ice cream

Combine all of the above ingredients into a blender and blend until smooth. Garnish grated nutmeg.

Fernet-Branca Apple Toddy photo by Lara Ferroni and recipe by the editors of imbibe

Fernet Branca – Apple Toddy

by Douglas Derrick , Nostrana 

3 oz. fresh apple cider

1/2 oz. fresh lemon juice

1/2 oz. honey syrup *

1 3/4 oz. aged rum

1/3 oz. Fernet- Branca

2 dashes of Angostura bitters

In a small saucepan, heat the cider, lemon juice, and honey syrup to a simmer.

Remove from the heat and stir in the rum, Ferent-Branca, and bitters.

* To make the honey syrup, stir together 2 1/4 teaspoons of honey and 3/4 teaspoon of warm water.

Old Fashion Eggnog

Old-Fashioned Eggnog


6 eggs

3/4 cup granulated sugar

1 pint cream

1 pint milk

2 cups Four Roses Bourbon

1 oz. aged Jamaica rum

Beat the yolks and whites of 6 eggs separately. Add 1/2 cup of sugar to the yolks while beating. Add 1/4 cup of sugar to the whites after they have been beaten very stiff. Combine the egg whites with the yolks. Pour in cream and milk, as well as the bourbon and rum. Serve cold with grated nutmeg.


Vodka Pomegranate Holiday Cocktail


1 ounce vodka (1/8 cup)

1 ounce grapefruit juice (1/8 cup)

1/2 ounce tonic syrup (2 tablespoons)

2 ounces soda water (1/4 cup)

12 pomegranate seeds

3 mint leaves (for garnish)

Fill your glass about 3/4 full with ice. A lowball glass is the perfect size. Add the vodka, grapefruit juice, tonic syrup and stir.

Pour in the soda water and garnish with the pomegranate seeds and mint leaves.


Templeton Rye Spice Tipper

Templeton Rye Spiced Tippler


1 1/2 oz. Templeton Rye

3/4 oz. Carpano Antica Formula

1/2 oz. Honey Liqueur

2 dashes allspice dram

2 dashes orange bitters

Mix all ingredients and pour over ice, add lemon peel for garnish.





 By Jay Silverman from Agave, NYC

2 oz. Casa Noble Crystal

.5 oz. St. Elizabeth Allspice Dram Ancho chili liqueur

Fresh cranberry maple syrup

Combine 1/2 lb. fresh cranberries and 1/2 cup maple syrup, 1/2 cup water and a pinch of salt and cook

or 3 ‐ 4 minutes on medium heat or until the cranberries are just soft but still round. Rosemary sprigs for garnish and 4 – 5 of the cooked berries.

Stir together the tequila, dram and the ancho liqueur in a glass. Add 1/2 oz. cranberry maple syrup that has been strained.

Pour over fresh ice into a rocks glass and garnish with a sprig of Rosemary and a lemon peel, and a small amount of the cooked cranberries.







© Tampa Bay Metro Magazine & Blogs  |  A Metro Life Media, Inc. Publication


Tampa Bay Metro Magazine & Blog

December 24, 2015 |
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