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MY
ROUSES
EVERYDAY
JULY | AUGUST 2016
the
Cocktail
issue
IN THE SPIRIT
OF SUMMER
My wife Cindy and I tasted various
tequilas and mezcals with various chasers
over the course of our three-and-a-half-
hour interview with Miles Landren, chef
de cuisine at Johnny Sánchez. His spicy
tequila with sangrita chaser was our favorite
combination. Sangrita is traditionally made
with orange juice, pomegranate juice, lime
juice and chili powder or hot sauce, but Chef
Miles explained that really any kind of juice
will do.The Johnny Sánchez version is made
with roasted tomato, onion, garlic, pepper,
cilantro, fresh lemon, lime and orange juice.
—Tim Acosta, Marketing Director
JULY
Apricots • Beets • Bell Peppers •
Blueberries • Carrots • Cherries • Corn •
Cucumber • Eggplant • Melons • Nectarines
• Okra • Peaches • Plums • Raspberries
• Rhubarb • Strawberries • Tomatoes •
Watermelon • Zucchini
AUGUST
Apricots • Artichoke • Beets •
Bell Peppers • Blackberries • Blueberries •
Carrots • Cauliflower • Corn • Eggplant • Figs
• Hatch Green Chiles • Melons • Nectarines
• Peaches • Plums • Radishes • Rhubarb •
Tomatoes • Zucchini
At Season’sPeak
Johnny Sánchez’s
Mexico City Sangrita
WHAT YOU WILL NEED
2 cups tomato juice or Clamato
2 cups Johnny Sanchez red salsa
or store bought
1
cup fresh orange juice plus
zest from 1 orange
½ cup fresh lime juice plus zest from 1 lime
1
tablespoon Agave syrup
½ tablespoon Jugo Maggi or
Worcestershire sauce
½ tablespoon hot sauce
Salt to taste
HOW TO PREP
Add all ingredients into the blender and
puree until smooth. Store in a cooler for up
to 3 days.
Aarón Sánchez’s Sangrita
Chef Aarón Sánchez stopped by our table
during out interview to share a drink and
his recipe for sangrita.
WHAT YOU WILL NEED
2 ancho chiles, seeded
1
tablespoon chopped onion
2 cups freshly squeezed orange juice
1
lime, juiced
1
shot tequila
HOW TO PREP
Place the chiles in hot water sit for 20minutes.
Allow the chiles to cool, remove from water
and purée in a blender with the orange juice,
onion and lime juice. Can be prepared up to 2
days in advance and refrigerated.
Johnny Sánchez’s
Street Corn
WHAT YOU WILL NEED
5 cups grilled corn, cut off of the cob
1
cup chipotle mayo
4 parts mayo
1
part pureed chipotle peppers
with adobo sauce
1
cup Cacique cotija cheese
Juice of ½ lime
Pinch of salt
Garnish:
½ cup Cacique cotija cheese
2 tablespoons chili powder
2 tablespoons chopped cilantro
2 tablespoons chopped chives
or green onion
HOW TO PREP
Grill or roast the corn on the cob until slightly
charred. Let the corn cool down to the touch
and then cut off of the cob. In a large sauté
pan heat up the corn and then take off of the
heat, stir in the chipotle mayo, cotija cheese,
lime and salt. Taste for seasoning and then
garnish with the remaining cheese, chili
powder, cilantro and chives or green onion.