Midday Fix: Cocktails from Frontera Grill perfect for Labor Day

Midday News

Julianna Arquilla – Frontera Grill’s Spirits Director




El Tigre Verde

1.75 oz Ojo de Tigre

.50 oz cilantro jalapeno syrup

.75 oz fresh lime juice

.50 pineapple puree

.25 oz Sotol

Dash of Nixta licor

Garnish: Cilantro lime salt with fresh cilantro spring

Method: Combine all ingredients and shake, strain over ice and add the garnish!

Easy Living

2 oz Abasolo Whisky

.50 oz Aperol

.50 Hoja Santa Syrup

2 Dashes Orange Bitters

Garnish: Orange Wheel and Grapefruit Oil

Method: Stir ingredients together and serve over an ice rock in a rock’s glass, add the garnish!

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