We here at Imbiber Headquarters loves us some Cabo Wabo Tequila, and not just because Sammy Hagar did me a big-time solid last year and inscribed a bottle of his signature tequila as a wedding gift for a couple of dear friends of mine. I dig Cabo Wabo cuz it tastes good. Real good. In fact, I'm headed to Cabo San Lucas a few weeks hence (for another wedding, no less) and plan on getting waaaaaaay Wabo-ed while there. Hard to believe it's been 20 years since Sammy opened the Cabo Wabo Cantina doors in the famed Mexico seaside resort town. His goal was to create a kick-ass tequila bar where he and the likes of Van Halen and the Red Hot Chili Peppers could jam and enjoy only the best of Mexico’s native spirit. He nailed it, for sure -- Cabo Wabo Cantina is a great place to tie one on.
With Cinco de Mayo coming around the bend, we figured we'd pay tribute to Sammy's tasty contribution to the world of fine adult beverages with a couple of recipes by bartender extraordinaire Alex Straus. Feliz Cinco de Cabo!
The Prickly Margarita
2 oz Cabo Wabo Anejo
1/2 oz Agave Nectar
1 oz Fresh Lime Juice
1/2 oz Prickly Pear Puree
1 medium Jalapeño Slice
1/4 oz Amaretto
1 Lime Wheel (garnish)
Place all ingredients, except Amaretto in a shaker, muddle Jalapeño, add ice, and shake vigorously. Strain over fresh ice into a rocks glass, float Amaretto on top, garnish with a lime wheel, and serve.
The Rockin Paloma
2 oz Cabo Wabo Reposado
3 medium Cucumber slices
1/2 oz Lime Juice (fresh)
6 oz Grapefruit Soda
1/4 oz Grenadine
Salt for rimming
1 Cucumber Slice (garnish)
Add Cabo, lime juice, and cucumber to pint glass, muddle, add ice and shake vigorously. Add soda to shaker and stir. Strain over fresh ice into a Collins glass with a salted rim. Drop the grenadine on top and allow it to mix in. Garnish with cucumber slice, serve and enjoy.
