Largarita
An alcohol-free Mexican inspired beer Mindful Cocktail that will bring sunshine to your BBQ
Alcohol-free 0.0%ABV
PRODUCT HIGHLIGHT
We got down with DJ BBQ, cooking (and mixing) up deliciousness with Big Drop Brewing Co. Paradiso Citra IPA* ! This delightful alcohol-free Indian Pale Ale, with fresh citrus flavours from beginning to end, has a bright, sharp twist of bitterness on the finish. This is a beer you don’t want to put down!
Recipe
Ingredients
- 50ml | 2oz CleanCo Clean T*
- 25ml | 1oz fresh lime juice
- 10ml | 0.3oz agave syrup
- Top up with Big Drop Brewing Co. Paradiso Citra IPA*
(alcohol-free)
Technique
Shake
Glass
Highball
Garnish
Charcoal lime & (optional) chilli salt rim
Method
Charcoal your lime wedges over the BBQ ready for the garnish. Meanwhile, rub some lime juice around half the rim of your glass and sprinkle some chilli salt over the top. Fill your glass with ice to the brim and set to one side. Pour the Clean T, lime juice and agave syrup into your shaker and fill with ice. Give it a hard shake and strain into your glass. Top up with Big Drop and garnish with your charcoaled limes, et voila!
RAISE YOUR GLASS AND SAY SANTÉ!
Notes & Favourite Flavours
CleanCo Clean T* is a non-alcoholic take on tequila blanco; opening with soft, fresh green agave and new oak aromas and hints of olive, complemented perfectly with a medley of sweet melon and subtle fruit flavours. This culminates in a classic peppery dry finish - and a cheeky tingle on the tongue.
Big Drop Brewing Co. Paradiso Citra IPA* radiates citrus fruit from the moment you pour it to the second you finish. There’s a bright, sharp twist of bitterness on the end that makes you want to dive back in for one more. Made with the hops: chinnook, cascade, simcoe, citra and columbus.
Agave syrup is produced from (you guessed it!) the agave plant. Bear in mind that the relative sweetness is higher than white sugar by about 50%, so you will need to use a lot less & make sure you use really good quality, unfiltered blue agave. Agave doesn’t offer nutritional additions like some refined sugar alternatives but is nice to use for tequila-based cocktails as it comes from the same plant.
DJ BBQ’s
BIRRIA BIG DROP TACOS
- 1.5 kilos of Ox cheeks, feather blade, or short rib. (Tough cuts that need some slow and low cooking love)
Big Drop Birria sauce:
- 2 cans of Big Drop Paradiso
- 12 mix dried chillis
(ancho, guajillo, de arbol, chipotle)
- 2 bay leaves
- 1 tbsp peppercorns
- 1 tbsp oregano
- 1 tbsp cumin seeds
- 2 beef stock cubes
- 1 tsp of cinnamon
- 1 large white onion chopped
- 5 cloves of garlic chopped
- Can of chopped tomatoes
Toppings:
- 1 finely sliced and chopped white onion
- 1 handful of chopped coriander
- A couple limes quartered
To Serve:
- 500 grams grated cheese
- 16 tacos (corn are traditional but we also like to rock these with wheat flour tacos. Whatever you can get your hands on.)
- Vegetable oil
- Salt for seasoning
Method (from DJ BBQ himself!):
Part 1- Direct Heat
Part 2- Indirect- slow and low cooking
Part 3- Direct- Plancha or frying pan
First things first, rehydrate your damn chillies. Put all your chillies in a bowl and pour boiling water all over them. Let them sit in the Mexican jacuzzi for 15 minutes so they get nice and relaxed. Drain them, de-stalk, and de-seed them.
In a big pot, fry off the onions and garlic in a little bit of vegetable oil until soft and translucent. Then add the bay leaves, peppercorns, oregano, cumin, cinnamon, and chillies. Let’s get everything fragrant. Fry until you can smell Mexico….about 5 minutes. Add two cans of Big Drop beer, two beef stock cubes, and the can of tomatoes. Bring to a boil and simmer for 25-35 minutes. We like a nice long simmer for more intense flavours.
Stick some tunes on, enjoy yourself, hug your favourite people when appropriate and sit down with a cold Big Drop. Heck, have two.
Take the pot off the heat and allow to cool. Whilst it’s cooling, set up your grill for indirect cooking. We are looking for a nice long slow and low cook. Swap out your pot for a pan. Place the pan over the direct heat and sear off your meat. Once the sauce is cool, blend until smooth. Add your seared beef into the pot. Make sure everything is submerged. Put a lid on it and place on the far side of your cooker, away from any direct heat. You could easily put it in a covered casserole dish in your oven for a much easier cook. But we like to cook with live fire, so we are outside with a cold can of Big Drop. The longer you cook this, the better. The slower and lower the better. We are looking for a minimum of 5 hours but you can go all night to make it even better.
We are cooking tough cuts of meat. These cuts need to slowly render...breaking down the fats and connective tissue. It’s super important to release the fat from the cuts of beef as we are gonna be using it later. Stir occasionally but don’t worry about if you wanna get a good night’s sleep. As long as you keep a consistent temperate of 110 celsius, you are good. Hence why using an indoor oven is sometimes preferable. Sometimes.
The bigger and tougher the cut, the longer the slow and low cook. Prod your meat to see how soft it is. We are looking for the fall apart shreddyness.
Beef that falls apart like butter!!!!!
When it’s done, take the beef out of the pot and shred it. Put a couple of tablespoons of the sauce in with the shredded beef. Put in a pot and keep warm for the build!
Pour off the fat into a bowl and don’t worry if a bit of sauce gets in there, it’s even better if it does. Keep the rest of the sauce nice and warm for the final taco dip.
Place the frying pan or plancha over direct medium heat.
Time for the magic, and THE BEST TACO YOU WILL EVER MAKE.
Dip your taco in your oily juicy goodness. Place the dipped taco flat on the cooking surface, and add a sprinkling of shredded cheese and a dollop of shredded beef heaven. When you see the cheese beginning to melt, fold the mini tortilla in half. Please remember, less is more. You only want a heaping tablespoon of beef in each taco. We recommend doing 3-4 at a time. Anymore and it will just stress you out. Or maybe not, maybe you are Merlin the cooking magician! Cook for a couple minutes so the taco has a lovely golden brown colour and the cheese is melted. Sprinkle a bit of chopped white onion and coriander on the taco and serve with a lime chunk. Pour out the sauce into individual dipping bowls.
Squirt the lime on your taco, then dip your taco in the sauce, and indulge in all the wonderful fruits of your hard work. You should probably crack open another can of Big Drop to wash down that gorgeous taco.
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