Mixology Party -- Tex-Mex

Get Your Mixology Party On!

with JABnow Organic Cocktail Mixers and the Great Tex Mex Recipes Below

Everything you need to throw an instant, highly creative mixology party, even the recipes, are listed below. This is our Tex Mex party—always a favorite. Enter your email on www.JABnow.com for more unique and easy mixology party ideas.

RECOMMENDED JABnow COCKTAILS FOR THIS MIXOLOGY PARTY

USE JABnow LEMON LIME MIXER FOR THESE COCKTAILS

Classic Margarita: Shake 1 oz. JAB, 1.5 oz. water, 2 oz. tequila, 0.5-1 oz. orange liquor, ice. Salt rim of glass and garnish with lemon or lime slice. Make it frozen too in a blender.

Strawberry Margarita: Add strawberries, and blend it up baby! Add more ice if you want it frozen. Make other margaritas using fruits like mango, prickly pear, cucumber, cucumber-jalapeno, pomegranate, lavender, fresh mint, other herbs, fresh raspberry or Chambord, and cherries.

Grapefruit Margarita: Add 0.5 oz. JABnow Grapefruit Lime mixer to the margarita recipe or substitute 1 oz. for the JABnow Lemon Lime mixer.

Spicy Margarita: Silver tequila, Ancho Reyes Verde Chile poblano liqueur, Szechuan peppercorns and Thai or regular basil.

Spanish Margarita: Substitute a great sherry for the orange liqueur.

Mojito: Muddle mint in shaker, add 1 oz. JAB, 1 oz. water, 2 oz. rum, ice. Top with club soda. Garnish with mint and lime.

Daiquiri: 1 oz. JAB, 1.5 oz. water, 2 oz. rum, ice. Garnish with lemon and lime slices. Margarita variation recipes above apply here.

Melon Ball Martini: 1 oz. JAB, 1.5 oz. water, 1.5 oz. vodka, 1 oz. Midori liqueur, ice. Skewer honeydew melon balls.

USE JAB GRAPEFRUIT LIME MIXER FOR THESE COCKTAILS

Paloma: 1 oz. JAB, 1.5 oz. water, 2-3 oz. vodka or tequila, club soda, ice. Garnish with grapefruit.

Or just put out our JABnow mixers, your variety of spirits and liqueurs, ice, cut citrus and glasses and let your guests create! Get your mixologist on!

RECIPES TO GET THE PARTY GOING!

Cowboy Caviar — SUPER DELICIOUS AND EASY!

FOR THE DRESSING                  FOR THE SALAD

1/3 c. extra-virgin olive oil             1 c. black beans

1/3 c. lime juice                             1 small red onion finely chopped

3 tbsp. chopped fresh cilantro      1 c. corn (fresh is nice)

1 tbsp. hot sauce                          1 c. cherry tomatoes, quartered

1/2 tsp. cumin                               1 c. black eyed peas

1 tsp. kosher salt                           2 orange bell peppers, chopped

                                                      1 avocado, chopped

                                                      Corn chips for serving

Mix salad ingredients. Mix dressing ingredients. Combine. Enjoy!

Chicken Tamale Pie — HEARTY!

FOR THE PIE

1 box other corn muffin mix

1/2 c. sour cream 1 large egg

1/2 c. corn kernels (canned, fresh, or frozen)

2 tbsp. melted butter

Cooking spray, for skillet

1 tbsp. extra-virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp. taco seasoning

kosher salt

2 c. shredded chicken (rotisserie from store)

3/4 c. enchilada sauce, divided

1 c. each shredded cheddar and Monterey Jack cheeses

Chopped fresh cilantro, for garnish

Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, egg, corn, and melted butter. Whisk until evenly combined. Spray a large oven-safe skillet with cooking spray. Pour into a large cast-iron skillet and bake until golden, 15 minutes. Let cool slightly. Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and season with salt. Add chicken and 1/2 cup enchilada sauce and stir until combined. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1/4 cup enchilada sauce over poke holes and top with chicken mixture. Top with cheddar and Monterey Jack and bake 20 minutes more. Garnish with cilantro and serve.

Cheesecake Taquitos — EASY & DELICIOUS

FOR THE FILLING                                TOPPING

8 oz. cream cheese, softened                ½ c. butter, melted

1/2 cup sour cream                                1 c. granulated sugar

2 tbsp. granulated sugar                        2 tsp. ground cinnamon

2 tsp. vanilla extract

8 (8”) small flour tortillas

In a large bowl, beat the cream cheese, sour cream, 2 tbsp. sugar and vanilla until smooth and creamy. Make sure no lumps remain. Heat tortillas in microwave for 10 seconds. Take one tortilla and spread 1/3 cup of cheesecake filling on one end. Roll up tightly, leaving ends open. Repeat with all tortillas and cheesecake filling. In a separate shallow bowl, mix together sugar and cinnamon. Take each rolled taquito and first roll in melted butter, then roll in cinnamon-sugar mixture to fully coat all sides. Place on a large greased baking sheet. Repeat with all taquitos. Bake at 350° F for 15 to 20 minutes, or until tops start to get golden brown. Remove from oven and let stand 5 minutes before serving. Serve with sliced strawberries and whipped cream. Enjoy!

WHERE TO BUY 

NON-ALCOHOLIC 

Of course all of the recipes for alcoholic drinks can be made without alcohol easily enough by omitting the alcohol and adding more JAB/water, juices, and club soda or tonic. You can make lemon/limeade and use any of the JAB mixes you love to create a refreshing non-alcoholic drink by adding 1 part JAB mix to 4 parts water or soda, stir, add ice. And JAB mixes travel incredibly well for picnics; just keep them on ice in your cooler after opening. The concentrated, all-natural mixers in small bottles are easy to pack and travel with to create your special cocktails on the spot, anywhere.

JABnow also makes great “skinny” cocktails. Just use .5 oz. of our mixer and .5 oz. of water. Still delicious and super citrus flavor!