UNPUBLISHED COCKTAIL. A DELIGHT ON THE PALATE
My dear readers, lovers of reading and with an exquisite palate, I tell you that several years ago I studied and graduated as a Chef to please my wife's whims, because you really have to like things to practice them with passion and dedication. I fulfilled all the requirements demanded by the Institute and I made it, but it was just like those people who study something imposed by their parents. I hung up my degree and dedicated myself to my work as a doctor 100%.
During that journey as a student, when we saw what concerned Bedidas and cocktails, we were asked to prepare an unprecedented cocktail, I really tell you that there were several days that we met 4 students, we tried combining flavors and drinks, calculating percentages of the base liquor and other components, until we managed to prepare a cocktail that we baptized with the name of:
Guayanardiente de Mango.
A drink pleasant to the eye, with a spectacular flavor, smooth, where you can taste in the background the flavor of a traditional Venezuelan fruit such as Mango, with a touch of alcohol that does not put the palate to sleep, and provokes you to drink several glasses. Below I mention the preparation:
Ingredients:** **
- Mango juice.
- Blue Curaçao
- Lemon
- Geneva
Preparation: in a shaker add:
Crushed ice,
- Two (02) Ounces of Mango Juice,
- Half (1/2) ounce of Curaçao Blue liqueur,
- the juice of half (1/2) lime and
- One (01) ounce of Gin.
Shake the shaker for about 07 seconds and serve.
Complete the drink with more mango juice and mix it already served. Garnish with a piece of mango and maraschino cherry.
This cocktail is accompanied with a TAPA or PASAPALO of TARTALETAS CON PATÉ DE LAULAU AHUMADO , I mention now the way to elaborate them:
Ingredients:
- Tartlets,
- Smoked Lau-Lau,
- Cream cheese,
- chives,
- Salt and Pepper,
- Mayonnaise.
Preparation: first prepare the tartlets:
01 egg + 250 grs. of all-purpose flour, 125 grs. of margarine, a pinch of salt and 25 grs. of Sugar . Mix the ingredients and bake for approximately 15 minutes in tartlet molds.
Afterwards: grind 200 grs. of smoked Lau-Lau, mix with 200 grs. of cream cheese, a spoonful of mayonnaise, season to taste with salt and pepper. Add chopped chives. Serve in tartlets and decorate with coriander leaves.
For a social gathering among friends I recommend this combination, an excellent tasting of flavors on the palate.
Note: all photos are my property. The cocktail is not copied from any recipe book, it is our original.
COCTEL INEDITO. UNA DELICIA EN EL PALADAR
Mis apreciados lectores, amantes de la lectura y con un paladar exquisito, les cuento que Hace varios años estudié y me gradué de Chef para complacer los caprichos de mi esposa, porque realmente las cosas tienen que gustarte para ejercerlas con pasión y dedicación. Cumplí todos los requisitos exigidos por el Instituto y lo logré, pero fue igual que esas personas que estudian algo por imposición de sus padres. Colgué el título y me dediqué a mi trabajo como médico al 100%.
Durante esa travesía como estudiante, cuando vimos lo concerniente a Bedidas y Cocteles, nos pidieron que elaboráramos un Coctel inédito, de verdad les digo que fueron varios días que nos reuníamos 4 estudiantes, probamos combinando sabores y bebidas, calculando porcentajes del licor base y de los otros componentes, hasta que logramos preparar un Coctel que bautizamos con el nombre de:
Guayanardiente de Mango
Una bebida agradable a la vista, de un sabor espectacular, suave, donde logras degustar en el fondo el sabor de una fruta tradicional venezolana como es el Mango, con un toque de alcohol que no duerme el paladar, y te provoca es tomar varias copas. A continuación les menciono la preparación:
Ingredientes:
• Jugo de Mango.
• Curazao Azul
• Limón
• Ginebra
Preparación: en una coctelera agregamos:
Hielo picado,
• Dos (02) Onzas de Jugo de Mango,
• Media (1/2) Onza de licor Curazao Azul,
• el jugo de Medio (1/2) limón y
• Una (01) Onza de Ginebra.
Agitamos la coctelera por unos 07 segundos y servimos.
Se completa la bebida con más jugo de mango y se mezcla ya servida. Se decora con un fragmento de mango y con cereza marrasquino.
Ese coctel lo acompañamos con una TAPA o PASAPALO de TARTALETAS CON PATÉ DE LAULAU AHUMADO , les menciono ahora la forma de elaborarlas:
Ingredientes:
• Tartaletas,
• Lau-Lau ahumado,
• Queso crema,
• Cebollín,
• Sal y Pimienta,
• Mayonesa.
Preparación: primeramente se elaboran las tartaletas:
01 huevo + 250 grs. de harina todo uso, 125 grs. de margarina, una pizca de sal y 25 grs. de Azúcar . Se mezclan los ingredientes y se hornea aproximadamente por 15 minutos en moldes para tartaletas.
Posteriormente: se trituran 200 grs. de Lau-Lau ahumado, se mezcla con 200 gr de queso crema, una cucharada de mayonesa, se sal-pimenta al gusto. Se le agrega cebollín picado en hache. Se sirve en las tartaletas y se decora con hoja de cilantro.
Para una reunión social entre amigos les recomiendo esta combinación, una excelente degustación de sabores en el paladar.
Nota: todas las fotos son de mi propiedad. El cóctel no es copiado de recetario alguno, es original nuestro.
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Complimenti! Mi hai fatto venire voglia di berlo!
Ti auguro una buona giornata
@luba555
Grazie mille. Ti consiglio di provarlo se ne hai la possibilità. È molto buono, molto gradevole al palato
Si si
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