Mexican Happy Hour

Denver is a city of happy hours; on any given Sunday afternoon you’ll see restaurant patios filled with people enjoying drinks, appetizers and the beautiful Colorado sun!

Adam makes THE BEST frozen margaritas and guacamole, and we wanted to share these recipes with you so y’all can do some patio sitting and enjoy your own happy hour!

Perfect Frozen Margarita Shopping List

Limeade, limes, tequila, and orange liquor. Just add ice and blend!

(This will make one pitcher or approximately 3-4 margaritas)

• One bottle of your favorite tequila (Adam typically recommends going with a gold tequila like Jose Cuervo (which are generally less expensive) for his frozen margaritas, but if you feel like splurging go for a good anejo).
• One bottle of triple sec or your favorite orange liquor
• One bottle of blue curaçao (optional)
• One can frozen limeade concentrate
• 1 lime cut into wedges
• Ice
• Kosher salt (optional)

Frozen Margarita Preparation

Blend baby, blend!

1. Rim the glasses by running a lime wedge around the rim and placing the rim into the kosher salt .
2. Place the frozen limeade concentrate into the blender.
3. Place 4-6 parts tequila to 1 1/3 – 2 parts preferred orange liquor into the blender.
4. Fill blender to just under top. Blend on high until the margaritas are fully blended (you shouldn’t be able to see any large chunks of ice).
5. Fill to brim (or fill almost to the top and float a splash or two of the blue curaçao and enjoy!

A blue curaçao floater makes this margarita an instant party hit

 

 

Adam’s Famous Perfect Guacamole Shopping List

(Serves 4-6 people comfortably)

• 4 hass avocados
• 1 jalapeño
• 2 cloves garlic (minced)
• 1 medium shallot
• 2 roma tomatoes
• Lime
• 1-2 Tbs. extra virgin olive oil
• 2 Tbs. sour cream
• 1 tsp. cumin
• Kosher salt
• Freshly cracked black pepper
• Your favorite tortilla chip for dipping

Guacamole Preparation

Ready to be stirred and enjoyed!

1. Cut the jalapeño in half. Seed and broil the jalapeño on a rack placed on the middle rack in the oven for approximately 6-8 minutes, turning once half way through (be careful, the jalapeño can become fragrant and burn your nose and eyes when you open the oven).
2. While the jalapeño is broiling, cut the avocados in half. Remove pit. Scoop out avocado from the peel, put in a mixing bowl.
3. Mince the garlic; add.
4. Finely dice the shallot; add.
5. Seed and dice the tomatoes; add.
6. Pull the jalapeño from the oven. Wait for the jalapeño to cool and then dice; add to mixing bowl.
7. Add cumin, sour cream, salt, pepper, lime, and extra virgin olive oil.
8. Stir the ingredients together with a spoon until they are mixed to your desired consistency.
9. Serve immediately with your favorite chips. If not serving immediate place avocado pits back in the guacamole, cover and refrigerate. (If guacamole has turned brown in places simply stir. The guacamole will hold in the refrigerator for approximately 2-3 hours).

Guacamole is like gravy…you can never have enough