Celebrate National Guacamole Day With A Sauza Strawberry Sparkler x Lobster Guac Combo

Screen Shot 2014-09-13 at 2.26.31 PMPhoto Credit: Love From The Oven

Guacamole is definitely a popular chip and dip snack situation. On September 16, folks around the country will be celebrating National Guacamole Day. Serving up chips and dip is mandatory to celebrate the occasion. Why not kick it up a notch and add a cocktail? The culinary experts at Dos Caminos whipped up a few great guac recipes that go perfectly with yummy Sauza Blue Silver 100% Agave Tequila cocktails.

They offered up a few pairings that go together quite nicely. This delicious duo is a Strawberry Sparkler and Lobster Guacamole combination. The Strawberry Sparkler is a blend of Sauza Agave Tequila, DeKuyper Strawberry Liqueur, and lime. The Lobster Guac is made with fresh lobster meat and a variety of herbs, spices, and avocados. Both can be served with warm chips and go awesome together. Take a look at both recipes which are featured below and chef it up for the occasion.

Strawberry Sparkler  

Strawberry Sparklers
1 part Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Strawberry Liqueur
½ part (chilled) rose champagne
½ part limeade
3 strawberries
1 tbsp. sugar
1 lime wedge

Preparation: Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place 3 frozen strawberries in the bottom of the prepared flute. Pour champagne into the glass. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and pour into glass. Add a squeeze of fresh lime if desired and serve immediately.

Lobster Guacamole

l
2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
Japanese pickled ginger for garnish (Optional)

Preparation:
In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
Steam, cool and pick meat from lobster and rough chop. Then add to bowl.
Add the avocados and gently mash them with a fork until chunky-smooth.
Fold the remaining cilantro, onion, and chile into the mixture.
Stir in tomatoes and lime juice, taste to adjust the seasonings.
Add Japanese pickled ginger for garnish (optional).
Serve with warm corn tortilla chips.

**Makes 4 Servings

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