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Tres Margarita Recipes From Tres Agaves Tequila!

May 4, 2018 by Beeb 6 Comments

Samples provided.

This weekend marks both Cinco de Mayo and Louise’s birthday, so there’s lots of reasons to celebrate here on MomStart!

To help you get the party started, we’re sharing three delicious margaritas featuring Tres Agaves Tequila created by Jakob Hostetter, Beverage Manager at Cantina on Lenox in New York City:

Mandarina Rosa

Ingredients:

2 parts Tres Agaves Blanco Tequila

2 part Fresh Squeezed Tangerine Juice

1 part Fresh Squeezed Lime Juice

Directions:

Rim glass with pink sea salt. Shake all ingredients together; double strain and serve straight-up in a martini or coupe glass. Garnish with tangerine twist.

Habanero Hell Fire

Ingredients:

2 parts Tres Agaves Reposado Tequila

2 parts Pear Puree

2 dashes Habanero Bitters

1 part Tres Agaves Agave Nectar

Seeds of 1 Jalapeno pepper, muddled

Directions:

Rim glass with black pepper and salt. Then muddle seeds of Jalapeno pepper in pre-rimmed margarita glass. Pour remaining ingredients in glass, top off with ice and stir.

La Adelita-Rita

Ingredients:

2 parts Tres Agaves Añejo Tequila

1 part Blood Orange Juice

½ part Campari

½ part Tres Agaves Agave Nectar

Directions:

Rim rocks glass with salt and red pepper flakes. Pour all ingredients over ice in glass and garnish with Blood Orange wheel.

Mint Julep Month: Three Tasty Recipes to Try

May 3, 2018 by Beeb Leave a Comment

Samples provided.

The Kentucky Derby is this Saturday, and while Mint Juleps are synonymous with the event, they’ve grown in popularity outside Derby Day to the point where the entire month leading up to the event has been dubbed “Mint Julep Month”. Fun trivia: Did you know that the Mint Julep is the reason why the straw was invented?

To celebrate, 2,018 bars and restaurants across the country are offering custom Mint Julep cocktails and other fun through May 5th – click here to locate one near you! And if you can’t make it to a participating location, then I invite you to join the fun at home by sampling one of these tasty recipes:

Sallie Gardener. Photo Credit – Peter Frank Edwards

The Sallie Gardner

Created by Matt Lofink, Bartender at Cure in New Orleans, Louisiana

Ingredients:

1½ parts Maker’s Mark® bourbon

½ part B. Lo Nardini® Amaro liqueur

1 tsp. orgeat syrup

7 mint leaves

1 dash Regan’s® orange bitters

1 lemon swath

1 fresh mint sprig

Directions:

Put all ingredients except lemon swath into a julep cup, fill halfway with crushed ice, and stir until outside of tin becomes slightly frosted. Express the lemon swath and drop into cup. Top with crushed ice and garnish with a fresh mint sprig.

A Study in Pink. Photo Credit – Peter Frank Edwards

A Study in Pink

Created by Kellie Thorn, Beverage Director Empire State South in Atlanta, Georgia

Ingredients:

5 parts Maker’s Mark® bourbon

1 part macerated strawberry, raspberry, and mint syrup (recipe below)

1 part Lustau® “Los Arcos” Amontillado Sherry

1 part filtered water

Ground pink peppercorns

Strawberry and raspberry castor sugar (recipe below)

Bouquet of mint leaves

Directions:

Combine syrup, sherry, water, and Maker’s Mark® bourbon in an 11-oz. collins glass or an 11-oz. julep cup. Fill the vessel up halfway with crushed ice. Stir until the outside of the vessel is frosted. Top with more crushed ice. Top crushed ice with a dusting of strawberry and raspberry castor sugar and ground pink peppercorns. Garnish with a bouquet of mint. *For the strawberry, raspberry, and mint syrup: In a container (a mason jar works), combine 1 cup of chopped strawberries, 1 cup of chopped raspberries, and a handful of mint. Coat with sugar and allow to sit at room temperature until a syrup forms. Strain the syrup to remove any remaining fruit. Do not heat. *For the strawberry and raspberry castor sugar: Castor sugar (also called baker’s sugar) is superfine but not powdered. To make the fruit-flavored castor sugar, place a handful of frozen organic berries into a clean coffee grinder and grind until it is the same consistency as the castor sugar. Mix the two ingredients. Use a small metal spoon to dust the top of the drink.

Nature’s Sweet Restorer. Photo Credit – Peter Frank Edwards

Nature’s Sweet Restorer

Created by Ryan Casey, Beverage Director at The Dewberry hotel in Charleston, South Carolina

Ingredients:

2 parts Maker’s Mark® bourbon

¾ part Strega® liqueur

¼ part Jack Rudy Cocktail Co.® tonic syrup

1/8 part Suze aperitif

1 lemon peel

1 orange peel

7–10 mint leaves

1 tsp. aperitif

Fennel frond

Mint

Dehydrated lemon coin

Fennel pollen

Dried roses

Directions:

Place all ingredients except Maker’s Mark® bourbon and orange peel into a julep cup. Muddle to combine. Top with Maker’s Mark® bourbon. Fill cup with crushed ice. Express orange peel over drink and discard. Garnish with fennel frond, mint, dehydrated lemon coin, dried roses (optional), and fennel pollen.

Mango Mojito with Agave In The Raw

May 3, 2018 by Momstart 2 Comments

This is a sponsored blog post.

Can you believe it’s just a few days until Cinco De Mayo? I can’t, but I’m super excited because it’s the day before my birthday. So I’m going to be having a treat with Agave in The Raw. Agave In The Raw is an organic low glycemic sweetener you can use in baking or making beverages sweeter. I like to use Agave in the Raw in my coffee and in my cocktails. Because we have partnered with Agave in the Raw for the week, we decided to share a recipe a day for Cinco De Mayo. Today’s cocktail treat is a Mango Mojito with Agave In The Raw.

Mango Mojito with Agave In The Raw Recipe

Ingredients:

6 – 8 mint leaves (plus an additional sprig for garnish)

1 ½ ounces light rum
2 teaspoons Agave In The Raw®
2 tablespoons mango nectar
1/8 of a lime
Ice
4 ounces club soda

Directions:

Place the mint leaves and rum in an old-fashioned glass and set aside for 5 minutes. Using a muddler or the back of a tablespoon, bruise the mint leaves with the rum.

Add the Agave In The Raw® and mango nectar to the rum. Squeeze the lime into the glass, then add the squeezed wedge. Add 4 ice cubes. Pour in the soda and stir just enough to blend. Garnish with the mint sprig and serve.

If you want to learn more about Agave In The Raw®, follow them on all their social channels.

In The Raw® website
In The Raw® Facebook
In The Raw® Instagram
In The Raw® Pinterest

Blackberry Mojito with Agave In The Raw Recipe

May 2, 2018 by Momstart Leave a Comment

This is a sponsored blog post.

Agave In The Raw is an organic low glycemic sweetener you can use in baking or making beverages sweeter. I like to use Agave in the Raw in my coffee and in my cocktails. Because we have partnered with Agave in the Raw for the week, we decided to share a recipe a day for Cinco De Mayo. Today’s cocktail treat is a Blackberry Mojito.

Blackberry Mojito With Agave In The Raw Recipe:

Ingredients:

1 lime, quartered, plus lime wheel for garnish
8-10 fresh mint leaves, plus more for garnish
6-8 fresh blackberries, plus more for garnish

½ ounce Agave In the Raw®
1 ½ ounces white rum
4 ounces chilled soda water

Directions:

Juice 2 lime quarters into a rocks glass or tumbler. Add remaining lime quarters, mint, berries, Agave In The Raw®, and rum and muddle until fruit is crushed. Add 1 cup ice and soda water to fill. Stir. Garnish with lime wheel, additional berries, and fresh mint.

Spicy Tequila Sunrise With Agave In The Raw

May 1, 2018 by Momstart 1 Comment

This is a sponsored post.

Agave In The Raw® is versatile, it’s not just for sweetening liquids. It is perfect for all of your sweetening needs, from baking to adding sweetness to beverages. Agave In The Raw® is naturally gluten-free and has a low glycemic index which makes it great for me and for this recipe.

Here is the Spicy Tequila Sunrise with Agave In The Raw®

Ingredients:

½-inch slice jalapeño pepper, with seeds
1 ounce fresh lime juice
1/2 ounce (1 tbsp) Agave In The Raw®
1 ½ ounces silver tequila (100 percent blue agave)
4 ounces fresh orange juice
1/2 ounce Pom Wonderful pomegranate juice
1/2 orange slice, for garnish
¼-inch jalapeno slice, for garnish

Ice

Club soda, optional

Directions:

In cocktail shaker or glass, muddle the jalapeno and lime. Add the agave, tequila, and orange juice. Fill the shaker with ice cubes and shake just to chill.

Pour the pomegranate juice into a tall glass. Fill glass 3/4 with ice cubes. Gently strain the Spice Sunrise into the glass. Garnish with the orange and jalapeño slice.

If you want to learn more about Agave In The Raw®, follow them on all their social channels.

In The Raw® website
In The Raw® Facebook
In The Raw® Instagram
In The Raw® Pinterest

Cinco De Mayo Agave In The Raw Recipes

April 30, 2018 by Momstart 1 Comment

This is a sponsored Blog Post, we received a gift card and product samples in exchange for our honest opinions about Agave In The Raw®.

I love Cinco De Mayo, it’s one of my favorite holidays for a few reasons. One, it’s the day before my birthday. Two, it’s in May which is like my favorite month. Three, it’s like a free for all for Mexican food and fun cocktails. We partnered with Agave In The Raw® to bring you three fun cocktail recipes:

Each of these will be featured over the next few days leading up to Cinco De Mayo. For now, I want to talk to you about Agave In The Raw® and a classic Cinco De Mayo recipe, the Margarita.

Simple Margarita Recipe

Ingredients:

1 cup ice cubes
1/3 cup tequila
1/3 cup Agave In The Raw®
1/2 cup lime juice

Directions:

Fill a cocktail shaker with all the ingredients, cover and shake vigorously. Then pour into a glass. If you like a salted rim, salt the rim before adding the cocktail.

Agave In The Raw® is great to use, it is an organic sweetener from the core of Mexico’s blue agave plant. It lasts longer because Agave In The Raw® is about 25% sweeter than sugar, a little can go a long way. I sometimes forget when I’m making my coffee with Agave In The Raw®, but it’s true, a little goes a long way.

Agave In The Raw® is versatile, it’s not just for sweetening liquids. It is perfect for all of your sweetening needs, from baking to adding sweetness to beverages. My daughter loves to bake so I’m looking forward to her mixing something up. Agave In The Raw® is naturally gluten-free and has a low glycemic index which makes it great for me. My diet is where I’m going very low in sugar and it’s better if I use sweeteners that are low in the glycemic index. So I’m a really big fan of Agave In The Raw®.

If you want to learn more about Agave In The Raw®, follow them on all their social channels.

In The Raw® website
In The Raw® Facebook
In The Raw® Instagram
In The Raw® Pinterest

An Incredibles 2 Inspired Fruit Plate

April 12, 2018 by Momstart 3 Comments

Last week I spent a few days at Pixar learning all about The Incredibles 2. I learned so much about how the movie Incredibles 2 came together, I learned about how the technology has improved from Incredibles 1 to Incredibles 2. And I also learned about the fashion of Incredibles 2, but it’s all still embargoed and I can’t share it with you. So for now, our Incredibles 2 post for this week is food.

Kid’s Incredibles 2 Fruit Breakfast Plate

Ingredients:

1 Orange

1 Ring of Pineapple

2 3-Inch Slices of Pineapple

2 Tablespoons Whipped Cream

Directions:

1. Peel your orange as usual and get as much of the extra white skin off as possible, you really want that orange to come through.

2. Take four larger slices of orange and two smaller slices. Arrange two of the large starting from the bottom of the right side then one orange, lined up to make a circle. Repeat this on the other side but reverse it, larger on top, smaller on bottom.

3. I used a cookie cutter to cut my pineapple ring down so it was smaller. I used a round 2-inch cookie cutter.

4. Cut your two slices of pineapple at the very tip so they’re slanted. Put these in the middle of the oranges with a small space in between them.

5. Place the ring above them and connect the oranges to the outside middle of it.

6. Place your whipped cream in the middle of the ring.

7. It would be awesome if this was done on a black plate for the background to be like the movie, however, black plates aren’t easy to come by where I live, apparently.

Incredibles 2 will be in theaters June 15th.

Be The Star Gingerbread Cookies Recipe

March 10, 2018 by Momstart 2 Comments

We have a fun way to make Gingerbread cookies. Gingerbread cookies don’t have to be a wintertime thing, they are great for anytime you are craving gingerbread cookies. So, maybe you want to have Gingerbread cookies for Easter? If that’s the case, make some star Gingerbread cookies.

See, these are adorable Star Gingerbread Cookies.

We actually made these in honor of The Star coming to DVD and Blu-ray last month, because sometimes you’re just in the mood for a good movie and a special treat.

Ingredients:

1 Package Gingerbread Cookie Mix
½ Cup Butter
½ Cup Flour
1 Egg
1 Tablespoon Water

Directions:

Begin by taking your store-bought gingerbread cookie mix and placing it in a bowl. Ignore directions on the back of the package.
In the bowl, combine all other ingredients except the flour. Mix well.
Cover bowl and place in fridge for about 15 minutes minimum.
Once cooled down, remove from fridge and knead dough together like you would bread dough.
Sprinkle a flat surface with flour (I used whole wheat flour which worked great but you can use any flour you choose). Place the ball of cookie dough in the flour and flatten it with your hand. Sprinkle ball of dough with flour.
Using a rolling pin, easily roll out the cookie dough to be about ½ inch thick.
Using a star cookie cutter, cut out as many cookies as you can then repeat steps 5-7 until there’s not enough dough left for anymore more cookies.
Place on a greased cookie sheet and bake for 8 minutes at 350 degrees.

Celebrate The Oscars: “Shape of Water” Cocktail

February 20, 2018 by Momstart 2 Comments

Celebrate the Oscars with a fantastic cocktail. For the film “Shape of Water” we have collaborated with Cocktail Chameleon Author and Entertaining Expert Mark Addison who created this signature Oscar worthy cocktail, Swamp Fizz.

Fizz cocktails were at their height of popularity in the 50’s and 60’s during which the “Shape of Water” is set. The Swamp Fizz combines green Crème De Menthe (also immensely popular in the era), citrus, sugar and club soda in classic Fizz proportions with egg whites for added fizz and accentuates the Creatures’ favorite food, eggs!

Swamp Fizz Recipe

Ingredients:

2 oz. Gin

1 Tsp. Green Crème De Menthe

1 oz. fresh lemon juice

1 egg white

1 Tsp. Superfine Sugar

Club Soda

Garnish: lime zest

Glassware: 16 oz. Tiffany & Co. Vintage Highball Glass

Directions:

Add gin, crème de menthe, lemon juice, sugar and egg white to your shaker with ice and shake until well chilled. Strain into Collins glass over ice and top with club soda. Garnish with lime zest.

Celebrate The Oscars: Dunkirk Cocktail

February 19, 2018 by Momstart 2 Comments

For the film “Dunkirk” we have collaborated with Cocktail Chameleon Author and Entertaining Expert Mark Addison who created this signature Oscar worthy cocktail, Dunkirk Toddy.

The traditional Hot Toddy recipe is made with whisky but to give the classic Toddy a French twist I substitute equal parts French cognac and Benedictine Dom with its lovely warming flavors and its pronounced herbal and spicy tones.

Dunkirk Toddy Recipe

Ingredients:

1 oz. Benedictine Dom

1 oz. French cognac

1 dash Angostura bitters

4 cloves

1 lemon peel

1 oz. fresh lemon juice

1/2 oz. honey

Top with oth water

Garnish: one cinnamon stick

Glassware: 8 oz. Bormioli Rocco Oslo Coffee Cup

Directions:

Fix the cloves into the wedge of lemon and put into a glass mug. Add all the other ingredients and top with hot water. Stir gently and serve.

Mark’s entertaining and design expertise, along with his dynamic personal style, has made him a sought-after authority. He has made more than 100 appearances on national and regional TV to share his ideas on throwing the perfect party, mixing up signature cocktails, and providing tips on how hosts can get out of the kitchen and from behind the bar so they are able to actually enjoy their own parties. His book COCKTAIL CHAMELEON was named the “Best in the U.S.” by the Gourmand Cookbook Awards in December and chosen one of the top 6 in the world to compete for the global title in May 2018.

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