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Article: "Mambo Mixers"
Author: Chris Sadler
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Copyright: 2005 Chris Sadler
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Mambo Mixers

by Chris Sadler -

If you like to entertain but would really like to spice it up
next time, this is the book for you. Created by Arlen
Gargagliano, author of three Latin style and entertaining books,
Mambo Mixers contains the best of the bars and parties in one
compact package.

Not just a collection of luscious drinks, Mambo Mixers also
includes recipes for "tapas" snacks and side dishes which will
make your Latino experience complete. Categories include:
Champagne Drinks; Classics & Variations; Martini-Like Cocktails;
Mixed Drinks & Coolers; Sangrias, Punches & Fruit-Filled
Cocktails; Coffee & Dessert Drinks.

The recipes themselves are clear and concise, many including a
full colour picture that looks so good you feel you could reach
in an take a sip. Each recipe includes an introduction which
helps set the stage or suggests suitable accompaniment.

All in all this is a must have for anyone planning a get-together
with a Latin American theme or for anyone who would like to add a
kick to their home bar.

Enjoy this mixer and tapa combination:

Kiwi Caipirinha

During a visit to Sao Paulo, my dear friend, Elizabeth,
introduced to me the kiwi caipirinha, which is a relatively
recent version of the traditional lime classic. Clean-tasting and
refreshing, this exotic cocktail is great anywhere and at any
time of year. After you and your guests are done sipping, you may
want to offer spoons so you can eat the remaining kiwi!

Serves 1

1 kiwi, peeled and quartered, plus 1 slice for garnish
1 teaspoon superfine sugar, or to taste
2 ounces cachaca
Ice cubes

Place the kiwi and sugar in a tall bar glass. Use a pestle or the
end of a wooden spoon to mash the kiwi and sugar together. Add
the cachaca and stir. Add ice, cover, and shake. Pour into a
glass, garnish with the kiwi slice, and serve immediately.

Brazilian Cheese Puffs

My two children, Sofia and Wes, couldn't get enough of these when
we visited Brazil. The best Brazilian cheese puffs - pao de
queijo - are supposedly made in the state of Minas Gerais, but we
found delicious ones along the coast in the state of Sao Paulo,
thanks to our friend, Elizabeth, and her family. Warm and soft on
the outside and cheesy in the center, these snacks are addictive.
You can prepare them ahead of time, then bake them just prior to
your guests' arrival. They're best served straight from the oven,
with caipirinhas - or any fruit drink.

Makes about 6 dozen small cheese puffs

1/2 cup canola oil
1/3 cup water
1/3 cup milk
2 cups tapioca starch (available at Latin markets)
2 eggs, lightly beaten
2 1/2 cups grated Sardo (Argentine Parmesan) or any Parmesan

Preheat the oven to 375 F. In a medium saucepan, combine the oil,
water, and mild and bring to a boil. Meanwhile, pour the starch
into a large bowl. When the liquid has boiled, add it to the
starch and mix well. Let it rest for about 15 minutes. Then stir
in the eggs and the cheese.

For into medium-size balls (about the circumference of a half
dollar) and place them an inch apart on lightly greased or
parchment paper - covered sheet pans. (At this point, you can
cover and refrigerate them - even up to a day in advance - and
then prepare them as your guests arrive.) Bake on the top rack of
the oven until the tops start to brown. 15 to 20 minutes. Serve
immediately. You can keep any remaining (if you have any left!)
cheese puffs in an airtight container for up to 5 days. Reheat,
wrapped in a paper towel, for about 15 seconds in the microwave.

About the Author:
Chris Sadler is Owner and WebAdmin of The
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