Cinco de Mayo: Azul's Gazpacho Water Recipe
If you've been celebrating Cinco de Mayo as long as we have -- you might be over the standard drink-cheap-margaritas -till-you-puke plans. So if you're looking for a more refined (yet still booze-heavy) approach to the holiday -- we've got you covered.
This year, instead of shooting tequila - you can sip it. Casa Dragones is a smooth, small-batch sipping tequila. That means - no limes, no salt, no neon-green margarita mix. Just a good old-fashioned Mexican beverage that makes for a classier way to celebrate Cinco.
To pair with your spirit of choice, a little snack is always in order. Whip up these tasty gazpacho shooters from Executive Chef Jacob Anaya of Azul at the Mandarin Oriental. They go great with Casa Dragones, and they're refreshing and summery to boot. Perfect for what's sure to be a hot May day.
Tomato Gazpacho with Pickled Carrots, Celery and Agur Agur Lobster
1 English Cucumber
½ white onion
1 seeded jalapeno
¼ cup lime juice
¼ cup white vinegar
10 whole ripe tomatoes
Blend all items and season then strain through a cheese cloth. This will result in a clear gazpacho.
Pickled carrot and celery: Heat up sugar and white vinegar and cool down. Small dice the carrot and celery and add to vinegar.
Have the poached lobster diced and ready to go, and put the carrot, celery, and lobster on long toothpicks. Pour the gazpacho into shot glasses and add the skewers.
And if you don't feel up to cooking, you can scoop up this tasty treat along with some Casa Dragones at Azul anytime.
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