| HOLIDAY TIPS |
CELEBRATE CINCO WITH A TOUCH OF TAJÍN
TAKE THE WHEEL
By Melissa Dowling
There are plenty of ways to celebrate Cinco de Mayo with Mexican cuisine . The May 5th holiday , commemorating the day the Mexican army defeated the French in a battle at Puebla , is perfect for tequila and mezcal cocktails .
One way to spice up your Cinco is with Tajín , a chili-limesalt seasoning created by a Mexican company in 1985 and has been imported to the U . S . since 1993 . The spice , which is technically called Tajín Clasico , has been popping up on menus everywhere and is frequently used as an ingredient or glass rimmer in cocktails .
Miranda Densford , the beverage director at Barn8 Farm Restaurant & Bourbon Bar in Goshen , KY , makes her own version of the spice : She dehydrates the mash from Barn8 ’ s fermented Fresno hot sauce and then mixes it with salt and citric acid . The mixologists at Creek Distilling Co . in Purcellville , VA , use Tajín to infuse a “ sour water ” for cocktails . Tajín is not just for cocktails , of course . Sara Bradley , chef / proprietor of Freight House in Paducah , KY , uses it in a summer fruit salad to balance out sweet melons while adding tamarind to reinforce the tangy flavors .
Here are the recipes if you want to explore the taste of Tajín for Cinco de Mayo or any summer celebration .
Take The Wheel
1 ½ oz . Catoctin Creek 92 Proof Roundstone rye ¼ oz . Dry Curaçao 1 oz . Bitter orange syrup 1 oz . Fresh-squeezed orange juice 1 oz . Tajin-infused sour water ( Combine 2 tbsps . citric acid and 1 tbsp . Tajin powder to 4-½ cups of water .)
Combine ingredients in mixing glass and stir . Fine strain pour over fresh ice . Garnish with a Tajin-dusted orange rose .
Denise Petty , tasting room manager at Catoctin Creek Distilling Co ., Purcellville , VA , created this recipe .
Tepache Mode
2 oz . House-made tepache ( tepache is a beverage made from fermented pineapple peels that ’ s popular in Mexico ) 1 ½ oz . Vida mezcal ¾ oz . Ginger syrup ¾ oz . Lime juice
Combine all ingredients in a shaker . Shake to chill and dilute ( carefully because
YOUR ’ RE A FRUIT SALAD
tepache has carbonation ) Strain into Collins glass with house tajin on the rim . Garnish with a pineapple frond .
Miranda Densford , beverage director at Barn8 Farm Restaurant & Bourbon Bar in Goshen , KY , created this recipe .
You ’ re a Fruit Salad
( Serves 4 ) 1 qt . Watermelon cubes 1 qt . Cantaloupe pieces 1-2 tbsps . Tajin spice 4 tbsps . Pumpkin seeds ( toasted ) 8 slices Prosciutto-style country ham ( or prosciutto ) 1 pint Arugula ½ cup Tamarind vinaigrette 1 Lime , for zesting
For Tamarind Vinaigrette : 2 tbsps . Tamarind pulp , cleaned of seeds and skins ¼ cup Apple cider vinegar
TEPACHE MODE
2 tbsps . Agave nectar ½ cup Neutral oil ( such as rice bran or grapeseed ) 1 tsp . Kosher salt
Toast the pumpkin seeds and slice the watermelon , cantaloupe and country ham . Make the vinaigrette by whisking all ingredients together and mixing well . To serve family style , add all the ingredients except the vinaigrette and pumpkin seeds to a large bowl and toss together to combine . Drizzle the vinaigrette over top and sprinkle with the pumpkin seeds . For individual servings , plate the melon and ham first , sprinkle with Tajin , then top with arugula , pumpkin seeds , vinaigrette and lime zest .
Sara Bradley , owner of Freight House in Paducah , KY , created this recipe .
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