Three Corona Cocktail Recipes You Have to Try
Words by Tom Billinghurst
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Using Corona in a cocktail might not be the first thing you’d think of doing. But Angus McGregor, director of The LiquidState, has shown us three fresh and spicy ways to put the Mexican hops to new and exciting use.
With the Corona Sunsets Festival on the horizon next weekend, we headed on over to Barasti ahead of the event to chat to the bar staff that will be working at the event. Little did we know we were about to discover three new and interesting ways to use Corona: in cocktails, no less. And delicious, refreshing cocktails that you can make and try at home, on top of that. So here they are for your (responsible) enjoyment.
Essentials you will need: A cocktail shaker, a fine straining cloth, a measuring jug, patience, an adventurous spirit and a stomach of iron.
Note: each measurement will conjure up one cocktail of creative Corona-ness. Scale measurements accordingly.
In the mood to spice up your life, à la one of our favourite Spice Girls tunes? This is the (when two become) one for you.
What you need: 50ml Mutasalem Classico, 60ml Corona, 60ml Watermelon juice, 30ml Tajin syrup (recipe instructions below), 30ml lime juice
Making the Tajin syrup (allow two hours to prepare):
What you need: White sugar, water, coriander, cayenne pepper, chilli powder, sea salt
Making the cocktail:
Pour all the ingredients into a cocktail shaker with fresh ice. Quickly shake then decant into a glass. Garnish with a watermelon skin and serve.
No one is ever sweet enough. Especially when you could get this sugary deliciousness inside you.
What you need: 50ml Coconut-flavoured Takamaka, 180ml Kaffir Lime and Strawberry Soda (recipe instructions below)
Making the Kaffir Lime and Strawberry soda (allow 24 hours to prepare)
What you need: Corona, ogeat syrup, fresh squeezed lime juice, strawberries, Kaffir (Thai) lime leaf, white sugar, white balsamic vinegar, sea salt, black pepper, strawberry tea, water.
Making the cocktail:
Pour the coconut-flavoured Takamaka into a glass with fresh ice and fill with kaffir and strawberry soda. Garnish with a ribbon of strawberry.
Do you like pina coladas, and getting lost in the rain? Or just a bit of Rupert Holmes? Look no further for a pulpy “Escape” into Corona cocktail bliss.
What you need: 50ml 1800 Blanco, 100ml mulched pineapple tea (recipe instructions below), 50ml Corona, lime, ginger and chilli oleo saccharum (recipe instructions below), 25ml lime
Making the oleo saccharum (allow 24 hours to prep):
What you need: Corona, used limes (left over from squeezing), white sugar, ginger, fresh red chilli
Making the mulched pineapple tea (allow an hour to prep):
What you need: pineapple, chamomile tea, brown sugar, star anise, water
Juice: Skin the pineapple, blend the fruit in a blender. Keep the leftover pulp.
Infuse: Make a chamomile tea stock and keep on a low heat for 30 minutes. Add the pineapple pulp, the star anise and the brown sugar. Allow the mixture to cool, add the pineapple juice. The longer it’s left to mix, the stronger the flavour
Strain: Pour the mixture through a strainer to remove any sediment and store until ready to use.
Making the Pina Y Te:
Pour the 1800 Blanco into a shaker with fresh lime, the oleo saccharum and the mulched pineapple tea, then add fresh ice and shake. Garnish with a pineapple leaf.
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