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Drinks with honey for Hispanic Heritage Month

Nature's sweetener adds a flavorful twist to new Latin libations.

FIRESTONE, Colo., - With nine Latin American countries celebrating their independence during Hispanic Heritage Month, decadent drinks will be top of mind for the season. But if you are running out of creative cocktail ideas to keep the party deliciously in swing, Master Mixologist and Tequillier Marco Antonio Ramos has you covered. Ramos has partnered with the National Honey Board (NHB) to stir-up Latin libations with a modern twist to liven up your Fiestas Patrias celebration – or any special occasion this season – with family and friends. Best of all, each creation leverages nature's sweetener, honey, to give it a one-of-a-kind hint of sweetness.

Spicy Tropical Gold

Makes 1 serving

Ingredients:

½ oz honey

½ oz lime juice

1 oz pomegranate juice

1 oz pineapple juice

2 small slices of jalapeno

Salt to taste

Ice

Slices of jalapeno (garnish)

2 oz silver tequila *optional

Preparation:

Place the two slices of jalapeno into a cocktail shaker and muddle with a muddler (or the handle of a sturdy wooden spoon). Add the honey and remaining ingredients, with the exception of the garnish, into the shaker. Please note that the honey must be added in first so that the additional ingredients help dissolve it and incorporate it into the combination. Shake for eight seconds. Pour into a glass with a salted rim and garnish with a slice of jalapeño.

Honey-Watermelon Pisco

Makes 1 serving

Ingredients:

¾ oz honey

2 small chunks of watermelon

3 mint leaves

¾ oz lemon juice

Tonic water to taste

Crushed ice

Mint leaves (garnish)

Petite slices of watermelon (garnish)

2 oz pisco *optional

Preparation:

Place the two small chunks of watermelon and three mint leaves into a cocktail shaker. Using a muddler (or the handle of a sturdy wooden spoon) muddle the ingredients to bring out their natural flavors. Add the honey, pisco, lemon juice and ice. Shake for eight seconds. Strain the drinks into a glass with crushed ice and add tonic water to taste. Garnish with a slice of watermelon and a mint leaf. (SOURCE: National Honey Board)

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