Our craft cocktail makers will teach you how to make a Highball and Caipirinha, while Chef Sean presents a fresh cactus salad with pico de Gallo dressing.
Download recipes here or read below.
Chef Sean’s Featured Recipes
Cactus Salad with Pico De Gallo vinaigrette
- ½ # – Onions Red – rough chop
- 2# – Tomatoes – quartered or sliced, core removed
- ¼# – Jalapenos – deseeded
- 4 oz – Lime Juice – and more to taste
- 4 oz – Oil – any kind Olive, avocado, grapeseed, etc.
- TT – Salt & Pepper
Add all the vegetables in a blender, add the lime juice and a pinch of salt.
Blend on slow and then increase the speed to blend all ingredients to a smooth consistency. Taste and adjust with any S&P and more vegetable if needed, once you have the flavor you want. Turn the blender on low and slowly add the oil until the liquid emulsifies and then turn it up to medium-high to make it smooth. Check the taste and add more S&P and any more lime juice if needed.
- 1# – cactus, needles removed & sliced – salted for 20-30 mins
- 2# – Mesclun mix
- 1 ea – Carrot julienned
- ½ pint – Cherry Tomatoes
- 1 ea – cucumber sliced
- Any other vegetables of your choosing
To clean the cactus, use a sharp chef’s knife and scrap the outside of the cactus to remove the needles on both sides and trim off the needles around the rim of the cactus leaves.
Rinse of the trimmed cactus, to remove any needles and slice to ¼ – ½ inches pieces and place in a bowl.
Salt the slice cactus so that it is coated and set aside for 20-30 mins.
After returning you will notice that the cactus has oozed out liquid, like okra. You want to fill the bowl with cold water and rinse the salt off the cactus. Do this process several times to remove the cactus and it does not taste extremely salty.
Prepare the remaining ingredients for the salad and arrange them in a bowl or on a plate.
Top with the cactus and drizzle some dressing onto.
- White wine
- Le Grand Ballon – Domaine Joel Delaunay – Loire Valley Franc
- Red Wine
- Chateau Tour Chapoux – Bordeaux France
- Delas – Saint-Espit Cotes-du-Rhone – Cotes-du-Rhone France
- 2oz Any spirit, liquor, wine or sherry you want to play with
- soda water (or ginger ale if you prefer)
- Garnish- (Optional: a twist of lemon if you would like)
Glass- Double Old Fashioned (Bigger than a regular old-fashioned glass)
- 2oz Cachaca
- 1/2 lime (cut in to pieces, ends and center removed. You’ll see what I mean)
- white sugar (or 3/4oz simple syrup)
Substitutions for Cachaca: