CHARRO SEÑORIAL
Ingredients:
- 3 to 4 ice cubes
- 1/2 lemon
- pinch of salt
- 2oz of tequila
- finish it of with Sangría Señorial
Instructions:
Mix all of these ingredients in a glass.
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CHELAZO
Ingredients:
1 (12 oz) bottle Beer (preferred brand)
12 oz Camaronazo® juice
1 tsp Cholula® sauce
1 pinch of ground black pepper
1 Lemon wedge
Instructions:
Rim a tall glass with salt. Add beer, Camaronazo® juice and Cholula® hot sauce to glass. Mix well. Sprinkle with black pepper and serve in an ice-cold glass. Garnish with lemon wedge.
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IBARRA CHAMPURRADO
Ingredients:
3 liter of milk
1 liter of water
2 tablets of Chocolate Ibarra
2 piloncillos
2 pieces of cinnamon
1 1/2 cups of corn flour
Instructions:
- Boil water, cinnamon and piloncillos until completly blended
- Mix one quarter of milk with the flour and boiling water.
- Add the rest of the milk and Chocolate Ibarra and let it boil at a low temperature.
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IBARRA HOT CHOCOLATE
Ingredients:
3.3 oz tablet of Chocolate Ibarra
2-1/2 cups milk
1 tsp sugar 1/2 tsp cinnamon
Instructions:
To make Mexican hot chocolate, break tablet of Mexican chocolate into pieces and bring it to a simmer with milk.
Stir the mixture until the chocolate is melted and well-combined.
Mexican chocolate is traditionally beaten to froth with a wooden implement called "molinillo".
You can imitate the effect by putting a small amount of your chocolate at a time in a blender and briefly pulsing it.
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MACHO SEÑORIAL
Ingredients:
- 4 oz of Sangría Señorial
- 1 oz of Tequila
- Lemon juice
Instructions:
- Place all of the ingredients in a tall glass.
- Mix
- Have fun
- Enjoy!
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MAJA SEÑORIAL
Ingredients:
- 4 oz of Sangría Señorial
- 1 oz of Orange Licor
Instructions:
Place all of the ingredients in a tall glass.
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MATADOR SEÑORIAL
Ingredients:
- 7 oz of Sangría Señorial
- 7 oz of Beer
- 2 oz of Natural Syrup
- 2 oz of Rum
- 2 oz of Lemon Juice
Instructions:
Place all of the ingredients in a tall glass.
Serve cold
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MEXICAN HOT CHOCOLATE IBARRA
Ingredients:
4 c. milk
4 oz. Ibarra Mexican chocolate
2 oz. Rompope (Mexican vanilla liqueur) optional
Ground cinnamon to garnish
Cocoa powder to garnish
Instructions:
Heat milk in saucepan over low heat.
Stir in Ibarra chocolate until dissolved.
Add optional Rompope vanilla liqueur.
Carefully transfer mixture to a blender.
Blend until smooth.
Portion into cups and garnish with cinnamon and cocoa powder.
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MINERAGUA WHISKY FIX
Ingredients:
- 2 portions of whisky
- 1/2 a portion of lemon juice
- 1 table spoon of sugar
- 1/2 a lemon
- finish it off with Mineragua
Instructions:
Mix all of the ingredients in a glass.
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PALOMA JARRITOS
Ingredients:
- 3 o 4 ice cubes
- half of a squeezed lemon
- a pinch of salt
- 2oz of Tequila
- Finish it off with toronja flavored Jarritos dressed your drink up a slice of lemon
Instructions:
Place all of the ingredients in a tall glass.
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ROLAND SEÑORIAL
Ingredients:
- 4 oz of Sangría Señorial
- 2 oz of Vodka
- 2 oz of Orange Juice
Instructions:
Place all of the ingredients in a tall glass.
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SANGRIA LIBRE
Ingredients:
- 6 oz of Sangría Señorial
- 2 oz of White Rum
- Lemon Juice
Instructions:
Place all of the ingredients in a tall glass
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TEQUILAZO
Ingredients:
2 oz Camaronazo® juice
1 oz Tequila (preferred brand)
1 squeezed juice of one lemon
1 pinch of salt
Instructions:
Rim shot glass with salt. Add tequila and Camaronazo® juice and serve.
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VODKAZO
Ingredients:
6 oz Camaronazo® juice
3 oz. Vodka
2 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Cholula® sauce
1 pinch of ground black pepper
1 pinch of salt
Preferred amounts of Ice cubes
1 Celery stick to garnish
1 slice Lime to garnish (optional)
Instructions:
Mix all ingredients and serve over ice. Garnish with celery stick and slice of lime.
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