SAN ANTONIO – Looking to spice up your Fiesta beverage game? Take it to the next level with these easy cocktails and mocktails (non-alcoholic) by Assemble Cocktail Workshop.
They also offer cocktail classes to elevate the spirits of your next gathering, girls’ night or team building activities. You can find more info here.
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Hibiscus Paloma
Ingredients:
- 1 ounce hibiscus tea simple syrup (1:1 brewed hibiscus tea + sugar)
- 1 ounce fresh lime juice
- 2 ounces fresh grapefruit juice
- 2 ounces blanco tequila (optional for segment)
- Sparkling water or club soda, to top
- Tajín or salt (for rim)
- Grapefruit wedge (for garnish)
Directions:
Rim a glass with lime and tajín or salt.
In a shaker, combine hibiscus syrup, lime juice, grapefruit juice and tequila (if using).
Shake with ice and strain into a glass over fresh ice.
Top with sparkling water and garnish with a grapefruit wedge.
Coconut Horchata Colada
Ingredients:
- 1.5 ounces coconut cream (such as Coco López)
- 1 ounce aged rum
- 1 ounce homemade cinnamon spice syrup (cinnamon, nutmeg, ginger, clove)
- Pinch of salt
- Crushed ice
Directions:
In a shaker, combine coconut cream, aged rum, cinnamon spice syrup and a pinch of salt.
Shake well until chilled and creamy.
Pour over crushed ice in a rocks glass.
Garnish with ground cinnamon (optional: add a pineapple slice or cinnamon stick).
Non-Alcoholic Spicy Mule
Ingredients:
- 1 ounce fresh lime juice
- 1/2 ounce agave nectar (or to taste)
- 2–3 fresh jalapeño slices
- 4 ounces ginger beer (non-alcoholic)
- Lime wheel + jalapeño slice (for garnish)
Directions:
Muddle jalapeño slices and agave nectar in a shaker.
Add lime juice and a few ice cubes. Shake to combine and chill.
Strain into a copper mug or glass filled with crushed ice.
Top with ginger beer and garnish with a lime wheel and jalapeño slice.