El Chorro recently announced their seasonal, winter cocktail menu perfect for a before-dinner cocktail hour or holiday sips with friends. The special cocktails will be available through February 28, giving you plenty of time to enjoy your favorite wintery flavors time and time again. The new menu features the seasonal favorite — the Southwestern Winter Mojito ($9) made with Bacardi rum, fresh mint, jalapenos and cranberries. If you love it at first sip, you can try your hand at making one at home… we have the recipe below!
Other noteworthy offerings include the Fireside ($11) with Crown Royal Maple, Bailey’s Hazelnut and Tuaca, and the Orange Spice Martini ($10) with Ketel One Orange, Canton Ginger liquor and a pinch of cinnamon and nutmeg.
Fireside cocktail
Orange Spice Martini
This year, the menu includes a concoction crafted by a local resident who won El Chorro’s social media contest, Judi Phillips. Her winning creation, the Sticky Keoki – a signature sticky bun cocktail ($10), sounds incredibly indulgent. The warm drink is made with El Chorro’s Keoki coffee, served hot in a Keoki coffee glass, rimmed with melted butter, sugar and Kahlua. Judi won a $100 El Chorro gift card and sticky buns for a year for her crafty beverage.
Sticky Keoki
El Chorro was kind enough to share their Southwestern Winter Mojito recipe so you make it yourself and serve at your holiday parties:
Southwestern Winter Mojito
Southwestern Winter Mojito
Ingredients:
- 2 oz. Bacardi rum
- fresh mint (to taste)
- 1/2 jalapeno
- 1 lime (cut in sixths)
- cranberries
Directions:
Muddle 5-6 fresh cranberries, two pieces of lime, ½ sliced jalapeño and fresh mint in the bottom of shaker. Add ice and 2 oz rum and shake. Pour into tall glass, top with soda water and a splash of 7up. Top with a few more fresh cranberries and mint sprig for garnish.