Drink Recipe of the Month

March

Sangrita

by Chef Edward Delling-Williams of Le Grand Bain, Paris, FR

  • 2.8kg Roasted Butternut Squash Flesh
  • 1 Jalapeño
  • Lime
  • Pinch of Salt

Roast the butternut whole in the oven until fully cooked. Blend the soft flesh of the butternut squash. Put blended squash into a centrifuge machine for 40 minutes. Pour the liquid out into a container and add 1 chopped Jalapeño. Season with lime and salt.

Serve with a 2 oz. Ollita of Del Maguey Vida

 
divider

Please submit your Del Maguey drink recipe here. Only submissions from bartenders will be considered. Thank you.

Your Name (required)

Your Email (required)

Your Establishment (required)

Recipe Name (required)

Your Recipe (required)

captcha

Please Enter the 4 Characters Above and Click "Submit".

Comments are closed.