Margaritas

A simple recipe for a classic mixed drink using Mexico's two iconic ingredients, limes and tequila, distilled from roasted agave cactus. Prepared in seconds or make ahead. Serves four but can easily be scaled up.

6 oz tequila 

4 oz lime juice

4 oz triple sec

1 oz water
1 oz simple syrup

Mix the ingredients in a 16-ounce measuring cup and use immediately or store cold in a tightly-closed container. Coat the rim of four 9-ounce rocks glasses with lime juice, dip in kosher salt, and let dry. Fill with ice cubes, and pour in a four-ounce serving. Stir and serve. Variations: For a sweeter drink, replace the water with more syrup. For an orange flavor note, replace the triple sec with orange liqueur. 

Easy Mojito for One

Developed July, 2016. This tall, refreshing cocktail was first mixed in Cuba, where it remains popular. In the original recipe, raw white rum, cane syrup, and yerba buena (apple mint) were used. This recipe is an easy-to-make update using familiar ingredients.

4 to 6 fresh spearmint or yerba buena leaves
1-1/2  oz rum, white or dark
1/2 oz bottled or fresh key lime juice
1-1/2 oz simple syrup
club soda

Place mint and rum together in bottom of tall glass. With a wooden muddler, bruise but don’t tear the mint leaves . Add the lime juice, syrup, and fill with ice. Top with club soda, and stir. Garnish with mint leaves or a lime twist.

Easy Rum Sour

Developed September 26, 2011. In readiness for the rare idyll by the sea with DrDaddy's sweetie. Und Frau und auch liebe.

3 jiggers (4-1/2 oz) margarita mix (Kirkland™ is good)
1 jigger dark rum
1/2 c ice
lime wedge

Add ice, mix, and spirits to a 14 oz glass. Squeeze lime juice into drink and add rind

Ben's Guacamole

Recorded January 28, 2006. This should be made in a molcajete, a large Mexican mortar and pestle, rough hewn from basalt. Other tools, such as Thai products carved from granite may be suitable but a smooth surface will not work. Buy a molcajete at most any tienda Mexicana that sells groceries. It can be used to make a wide range of salsas and marinades. About $15, or more for a fancy one. Hand-carved lava and last a lifetime — what a value! An alternative approach is described here.

2 ripe Haas avocados
2 cloves garlic
2 jalepeno peppers, seeded and coarsely chopped
1 T whole cumin seed
1 fistful cilantro
juice of 1 lime
1 small red onion finely chopped
2 Roma tomatoes, seeded, chopped and drained
salt to taste

Start with tomatoes to give them time to drain.  Halve avocados, remove pit and scoop out flesh. Place it in a bowl, immediately squeeze lime juice over, stir to coat. Add cumin to molcajete and grind completely.  Repeat with jalepeno, cilantro and garlic in that order (makes it easier). Now add avocado one half at a time.  Mash them completely. As the bowl fills it will become harder to mash effectively. This is OK; it will give the guacamole a more "homemade" texture. If you are making this recipe with more than 2-3 avocados, simply transfer to a bowl and mash the next avocados. Season with salt and residual lime juice to taste. Add the onions and tomatoes. Make sure to get as much juice out of the tomatoes as possible, as it will turn the mixture brown. You can serve right away, but it is better if you give it an hour to meld. Cover with plastic wrap so that there is no air between the dip and the wrap. Serve with chips and limes. Serves 2-6.