FLYBIRD RECIPES

PRICKLY PEAR & POMEGRANATE MARGARITA

Care of our friend, @Nibblesnfeasts, this margarita, paired with a festive snack tray is the perfect way to honor Dia de Muertos and the upcoming holiday get-togethers! It’s tart, perfectly balanced and ready, on-the-fly!

INGREDIENTS: Serves 2

  • 1 lime wedge
  • 2 tsp chili lime salt
  • 1 prickly pear, peeled and roughly chopped
  • 2 Tbsp lime juice, divided
  • 2 oz pomegranate juice, divided
  • 1 oz agave syrup, divided
  • 8 oz Flybird Prickly Pear Margarita, divided
  • Ice
  • Pomegranate arils
  • Lime slices

INSTRUCTIONS:

1. Rim glasses with a lime wedge and chili lime salt. Add chopped prickly pears and muddle with a muddler or wooden spoon.

2. Add 1 tablespoon lime juice to each glass, 1 ounce pomegranate juice, ½ ounce agave syrup and 4 ounces Flybird Prickly Pear Margarita.

3. Add ice and top with pomegranate arils and a lime slice.

SPIKED APPLE CIDER MARGARITA

spiked cinnamon apple cocktail recipeFlybird Cinnamon Apple Margarita is our fall twist on a classic margarita. Toasty cinnamon spice is balanced by red candy apple flavors in this festive must-have margarita, perfect for all the fall activities, from pumpkin carving and trick-or-treating toThanksgiving meal prep. Try it as a cocktail on ice or take it up to the next level with a bit of brandy and enjoy warm, in a mug.

COCKTAIL INGREDIENTS:

  • 3 oz. Flybird Cinnamon Apple Margarita
  • 1 oz. Fresh, unfiltered Apple Cider
  • 1/2 oz. Orange Liqueur, like Cointreau
  • 1 oz Brandy
  • A squeeze of fresh lemon
  • Complimentary seltzer water of choice
  • Optional Garnishes:
    • Cinnamon-Sugar rim, optional
    • Garnish with apple slices, star anise and a cinnamon stick, optional

INSTRUCTIONS:

1. Prepare your glass with cinnamon sugar rim and ice

2. Fill a shaker with ice, and to that, add Flybird, apple cider, liqueur, brandy and squeeze of lemon. Shake vigorously until cold, strain and pour into prepared glass. Top with soda water of choice. We used ginger lemon, which is a really nice flavor complement.

3. Garnish your cocktail with apple slices, a cinnamon stick and star anise and get festive!

If it’s getting chilly and you’re looking for a cocktail to warm you up, try combining all ingredients, including a cinnamon stick and star anise in a crockpot and warm until heated through. serve in a mug and garnish as desired.

Spicy WATERMELON CUCUMBER SMASH

INGREDIENTS:

  • 5 fl oz. Flybird Watermelon Cucumber Margarita
  • 3 slices jalapeno, muddled
  • 3 slices cucumber, muddled
  • Juice of half a lime
  • Tajin seasoning for rim

INSTRUCTIONS:

1. In a cocktail shaker, muddle cucumber, jalapeno and lime juice. Fill with ice.

2. Add Watermelon Cucumber Margarita & shake vigorously.

3. Prepare the rim by swiping a slice of lime along it and dipping in Tajin seasoning. Then, add ice to your glass.

4. Strain cocktail into the ice-filled glass

5. Garnish with a lime wheel & Enjoy!

SPICY TAMARIND BBQ SAUCE

Spicy Tamarind BBQ chicken tacos

INGREDIENTS: Makes about 1 cup of BBQ Sauce

  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 chipotle in adobo (pepper + sauce), diced
  • 1 tsp kosher salt
  • 2 cloves garlic, grated
  • 2 Tbsp tomato paste
  • 1/4 cup tamarind paste
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • 2 tsp pure chili powder
  • ¼ tsp dried mustard powder
  • 2 Tbsp Worcestershire sauce
  • ¼ C distilled white vinegar
  • 1-2 Tbsp Flybird Mangonada (or more, for a thinner consistency)
  • ½ tsp orange zest + 1 Tbsp juice
  • ¼ C Agave for sweetness

INSTRUCTIONS:

1. Heat the olive oil in a saucepan over a medium-low flame. Add the onions, chipotle in adobo and salt, sautéing 8-10 minutes, until soft, translucent and just beginning to caramelize.

2. Next, add garlic, tamarind & tomato pastes along with dry spices (paprika, coriander, chili and mustard powder) and cook for another 5 minutes.

3. Add remaining wet ingredients and increase heat to medium-high, bringing the mixture to a low boil. Then reduce the heat to low and let simmer for another 10 minutes, until thickened.

4. Turn off the heat and use an immersion blender to blend the mixture until smooth. Use as a sauce and serve immediately or let cool and store in an airtight container.

FIESTA MARGARITA CUPCAKES

This recipe works with “from-scratch” cupcake mix as well. Just replace the water or other liquid with Flybird Margaritas for a good time!

CUPCAKE INGREDIENTS:

  • 1 box of your favorite cake mix
  • 1 C of your favorite Flybird Margarita (replace liquid in the cake mix with margarita)

FROSTING INGREDIENTS:

  • 8 oz cream cheese, room temperature
  • 1/4 C unsalted butter, room temperature
  • 4 C powdered sugar
  • 1 – 2 TBSP of your favorite Flybird Margarita
  • Garnish with the Festive sprinkles of your choice

INSTRUCTIONS:

1. Preheat the oven according the instructions on your cake mix box and prepare your cupcake tins with cupcake liners.

2. Mix cake mix according to instructions. Instead of water or milk as called for, substitute for Flybird Margarita!

3. Bake the cupcakes as instructed on the box and let cool to room temp before frosting, for best results.

FOR THE FROSTING:

1. Beat cream cheese and butter until homogenized, then slowly add powdered sugar until well-incorporated. To finish, add 1-2 Tablespoons of your favorite Flybird Margarita flavor, to desired piping consistency.

2. Once the cupcakes have cooled completely, frost them via piping bag & desired tip and garnish with sprinkles .

FIRE-ROASTED HATCH CHILE CHIMICHURRI

This recipe works with any milder green chile – or even a mix of peppers: Jalapeno, Serrano, Anaheim or Poblano. Serve them up over marinated, grilled flank steak or on tacos!

CHIMICHURRI INGREDIENTS:

  • 2 Hatch Chiles
  • Juice of one lime
  • 2 cloves garlic
  • 2 TBSP olive oil (up to a quarter cup, to desired consistency)
  • 1/2 Cup Cilantro
  • Seasoning, 1/2 tsp each: smoked paprika, salt & fresh cracked pepper

INSTRUCTIONS:

1. Prepare the chiles in a bowl, by seasoning with a tsp of oil, smoked paprika, salt & pepper to taste. Toss to coat.

2. Fire up the grill! Add the chiles, turning until nicely charred on all sides.

3. Remove chiles from heat: Add to a heat-safe bowl and cover with plastic wrap, letting rest for 10 minutes or so.

4. While the chiles are resting, start preparing the chimichurri: In a food processor (or blender), combine lime, garlic, cilantro, remaining seasoning, and set aside.

5. Time to remove the skins, seeds and stems from the chiles, and roughly chop. Add to the food processor or blender with the other chimichurri ingredients. Pulse or blend while streaming in olive oil until you reach desired consistency.