Best Cuervo Golden Sunset Recipes

CUERVO GOLDEN MARGARITA

Steps:

• Rub rim of a chilled margarita glass with half a lime.
• Dip into salt to coat.
• In a shaker with ice, add Jose Cuervo Especial, Jose Cuervo Lime Margarita mix, and Grand Marnier.
• Shake vigorously.
• Strain into glass filled with ice

GOLDEN MARGARITA

Steps:

• Gather the ingredients.
• If you like, rim a chilled margarita glass with salt: Wet the rim with a lime wedge then roll it in a shallow dish of coarse salt.
• In a cocktail shaker filled with ice, pour the tequila, orange liqueur, lime juice, and sour mix. Add a splash of orange juice if you prefer.
• Shake well .
• Strain into the prepared glass.
• Garnish with a lime wedge. Serve and enjoy.

CUERVO ESPECIAL OASIS

Steps:

• Mix ingredients in a cocktail shaker with ice.
• Shake well and strain into a chilled martini glass.
• Garnish with a lemon slice.

ISLAND SUNSET

Steps:

• In a blender combine pineapple juice, orange juice, coconut milk, rum, triple sec, grenadine and ice. Blend until smooth. Garnish with a wedge of pineapple and an orange twist. Pour into 6 frozen glasses.

ARTURO'S POSITANO WINTER SUNSET

Steps:

• Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.)
• Combine Malibu, creme de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.

TEQUILA SUNSET

Steps:

• Fill a tall glass with ice. Pour over the tequila and lime juice, then top up with the blood orange soda and stir.
• Put a wedge of lime on the rim of the glass and serve.

RED SNAPPER SUNSET

Steps:

• Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour.
• Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh side up.
• Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1-ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high.
• Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame.
• Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.