In the past, I have not been entirely complimentary about Cantina, by Paul Wilson.  This cocktail may change all that because it is DE-LIC-OUS!!!  The Mexican Manhattan may just be my new favourite cocktail!  I’m not sure if I am sad or glad that I am currently in the middle of Feb Fast.  If I wasn’t off the booze, I imagine I would by now have had many more than the one I have had.  My tastebuds are weeping, my liver is cheering.  I think it’s probably a draw!

The Mexican Manhattan cocktail combines the vanilla and spice flavours of anejo tequila with the sweet / tartness of Cherry Heering and the bittersweet of Sweet Vermouth to produce a cocktail that is complex and delicious. I think this is a cocktail to savour over an hour or so in order to really enjoy the flavour and aroma!

The traditional garnish for a Manhattan and this Mexican Manhattan is a maraschino cherry.  I thought I had a jar of these in the fridge however when I checked?  Nada. Luckily, I had some candied kumquats in the fridge so I subbed these in.  I really enjoyed the citrussy element this brought to the cocktail.  If you are making it, however, feel free to use the more traditional cherry.

Cantina Update

My aim this year is to cook through the recipes I have left in Cantina, which at last count was 30.

I have made this cocktail and a slightly dumbed-down version of the Street Style Tostadas with Seared Tuna and Wood -Grilled Vegetables with a Finger lime crema. ( My veggies were grilled on the grill and my limes were of the non-finger variety.) This was however totally delicious!

I have the following left to cook:

Eggs and Breakfast

• Pistachio and Spiked Chocolate Hotcakes with Raspberry Crema.  I will probably make this as a dessert as I am not a huge fan of a sweet breakfast.

Masa Delicacies and Street Food

• Street Corn with Goat’s Crema and Black Olives
• Street Corn with Truffled Crema and Truffle Cheese
• Mr Wilson’s Fish Tacos with Slaw and Two Sauces
• Soft-Shell Crab Tacos with Guacamole, Shaved Fennel and Sweetcorn Salad

Soups

• Ranchero Style Beef Broth.  This one has been on and off the list at least a dozen times.  I have decided not to make the accompanying Bone Marrow and Chimichurri Toast because whilst it sounds delicious, I feel it would make the dish too complicated.

Fish and Seafood

• Dory Pescado Asado.  This is probably next on my list to cook.
• Prawn Cazuela Veracruz
• Soft-Shell Crabs al Pastor

Meat, Moles and Barbecue

• Blood Orange and Avocado Salsa – you might be wondering why this is in the meat section.  It was meant to accompany a chicken dish which I did not like the sound of.  The salsa?  Sounds awesome!
• Lamb Belly Ribs with Pomegranate and Flor De Jamaica
• Low and Slow Beef Short Ribs with Cerveza Caramelised Onions
• Glazed Mexican Spiced Lamb Chops with Ancient Grains and Pickles
• Goat Barbecoa with Green Mole and Green Rice

Ancient Grains and Vegetables

• Kale Caesar
• Charred Broccoli with Salsa Mexicana

Desserts

• Coconut Panna Cotta with Napa Style Strawberry and Mango Salad – I was going to make it this weekend but I realised that Napa Style means it has wine in it.  It would be a bit too tempting to have to open a bottle of Pinot Noir, which is my favourite red when I am trying to not drink!
• Coffee and Tequila Creme Caramel.  This may come off the list.  It requires a spendy coffee flavoured tequila which I can’t justify buying in this, my year of frugality!
• Pistachio Chocolate Souffle with Dulce De Leche Ice Cream
• Salted Caramel Ice Cream Churros Tacos

Drinks

• Rosella Royale.  This contains something called Pulque.  I have no idea what it is or if I can find it.  It may come off the list.
• Tijuana Sunset
• Frozen Lychee Margarita

So that means I only have 23 recipes left to cook!  Which seems do-able in 10 and a half months but  I know how complicated some of these recipes are…I’ll check back in again next month.

If you would like to join me in cooking any of these, the book is Cantina by Paul Wilson.

Have a great week!