Mexican Dessert Cocktails: 3 Drink Recipes for a Feliz Navidad!

Food
By: Jacqui Denker | Kristina Guerrero Posted: 10:27 AM, Dec 10, 2018 Updated: 11:29 AM, Dec 11, 2018

Tired of the same old holiday cocktails? We’re saying adiós to them and hola to some Mexican dessert cocktails just in time for the holidays. The List is chatting with mixologist Majd Kayyali  from Paz Cantina who combined  Mexican sweets and booze for a Feliz Navidad!

 1. Churro Coffee Martini 

You can’t deny cocktails and desserts are two of the best parts of Christmas. This Churro Coffee Martini will even treat you to some mouthwatering Horchata Cold Brew and Habanero shrub to spice things up!

Ingredients: 

  • 1.5 oz vodka
  • 0.5 oz Crème de Cacao
  • 0.5 oz Kerrygold Irish Cream
  • 0.25 oz simple syrup

Directions: 

Charge an iSi cream charger with heavy cream and Kerrygold Irish Cream. In a shaker, add all ingredients and top with ice. Shake vigorously and strain into martini glass. Top with whipped cream and dash of cinnamon, laying the churro on the side of the glass. 

 

2. Tamarind Pineapple Express

Our next Mexmas cocktail is the Tamarind Pineapple Express, which is basically a Mexican fruit salad in a bowl with alcohol involved. What’s not to love?   

Ingredients: 

  • 0.75 jalapeño tequila
  • 0.75 tamarind vodka
  • 0.5 pineapple
  • 0.25 imple
  • 0.5 lime juice
  • 1 egg white
  • Chamoy and Tajin-rubbed pineapple
  • Tamarind straw  

Directions: 

Add liquors, juice, imple and egg whites to shaker. Shake without ice for 30 seconds. Add ice to shaker and shake for 20 seconds more. Strain into small rocks glass and allow 10-15 seconds for foam to rise. Dot the foam with chamoy and place the garnish on the side of the glass.

 

3. El Noche de Paz

Our last Mexican cocktail is El Noche de Paz, meaning The Peaceful Night. It uses all of those old-school, classic Mexican candies as a glass rim, and just a tad of Fernet Branca for a burst of Christmas flavor.

Ingredients: 

  • 1.5 oz Butterfly Pea Flower Tea-infused gin
  • 0.75 oz lemon juice
  • 0.5 oz simple syrup
  • 0.25 oz Fernet Branca
  • Mexican candy cane rim
  • Mexican candy cane on side

Directions:     

Infuse gin with Butterfly Pea Flower Tea (6-8 hours). Rim glass with agave nectar and then crushed candy canes. Add all ingredients to shaker with ice, shake and strain into rimmed glass. Add ice and serve.    

So, there you have it. Here’s to having your cake and drinking it too for a Feliz Navidad!

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