HARK Cinco de Mayo Fundraiser - with a Twist! Drinks, Dinner, Music!

Are you ready for HARK’s Annual Cinco de Mayo Celebration?

For this years’ Cinco de Mayo fundraiser, we have a unique evening planned, and we hope you will join in with us at home!

We will be streaming our event on Wednesday, May 5 starting at 7pm, and we will send the Facebook and YouTube links out the day before, so watch for them!

Our featured entertainment is provided by our friend Manny Mendoza and the band ORALE, featuring some of Southern California’s finest musicians and bringing you music to feed your soul with a Latin flavor.

But - how about drinks and dinner while you enjoy the music?

HARK’s Cinco de Mayo party will be an evening out at the coolest bar and restaurant in town, with entertainment by the hottest band around - but in the comfort of your own home!

Here’s how we do it:

We will be joined by two fabulous, award-winning barwomen - Jordis Unga from NYC’s Katana Kitten and Christine Wiseman from LA’s Broken Shaker - who will walk us through making their signature cocktails.

After cocktails, it’s time for dinner with the world-famous Chef Gerard Craft, winner of both Food and Wine and James Beard awards. You bring the ingredients and Chef Gerard will cook alongside you!

Below is a list of the ingredients you will need to make your cocktails and dinner along with our professionals! (Shop soon so you’ll be ready by Wednesday)

Ingredients for all 4 Cinco de Mayo Cocktails: You may want to choose 1or 2 and if you have a small crowd all 4!

Liquor Store:

  • Blanco tequila -2 oz for Margarita, 2 oz for Spicy Paloma, 1 oz for Negroni
  • Agave syrup (nectar)-1/2 oz for Margarita, 1/2 oz for Spicy Paloma, 1/8th oz for Oaxacan Old Fashion
  • Reposado Tequila- 1.5 oz for Oaxacan Old Fashioned
  • Mezcal - 5oz Mezcal for Oaxacan Old Fashioned
  • Campari - 1 oz Campari for Negroni
  • Sweet Vermouth - 1 oz for Negroni
  • Angostura bitters - 2 dashes for Oaxacan Old Fashioned
  • Orange Bitters - 1 dash for Oaxacan Old Fashionee

Grocery:

  • Fresh limes are best or a good quality lime juice -1oz for Margarita, 3/4 oz for Spicy Paloma
  • Grapefruit - 1 oz for Spicy Paloma, Garnish for Oaxacan Old Fashioned
  • 1 orange- 1 slice for garnish on Negroni
  • 1 jalepeno - a few slices of jalapeño for Spicy Paloma
  • Maldon Salt - salt rim for Margarita and Spicy Paloma
  • Soda water

Glasses:

  • Rocks glass - a short round tumbler - 8-10 oz
  • Highball glass - tall narrow tumbler - 8-12 oz
  • Collins glass - tall narrow tumbler (taller than a highball glass) - 10-14 oz

Other tools (or equivalent):

  • Cocktail shaker
  • Cocktail strainer

Recipes for Cocktails

Tommy’s Margarita:

  1. Rim a rocks glass with salt and set aside
  2. Add 2 oz Blanco tequila, 1 oz lime juice and 1/2 oz agave nectar to a shaker with ice and shake well until its chilled
  3. Strain over fresh ice into salted glass

Spicy Paloma from Dead Rabbit NYC:

  1. Rim a collins glass with salt and set aside
  2. Add 2 oz blanco tequila
  3. 1oz grapefruit juice
  4. 3/4 oz lime juice
  5. 1 oz agave nectar
  6. 1 or 2 dime sized slices of jalapeño
  7. Shake well then pour into collins glass with salted rim over ice. Top with club soda and garnish with lime wheel.

Negroni the Long Way:

  1. 1 oz Blanco Tequila
    1. 1 oz campari
    2. 1 oz sweet vermouth
    3. Build in a highball glass and add ice. Top with soda water and add an orange slice

Oaxacan Old Fashion

  1. 1.5 oz Reposado Tequila
  2. .05 oz Mezcal
  3. 1/8 tsp agave nectar
  4. 2 dashes angostino bitters
  5. 1 dash orange bitters
  6. build in old-fashioned glass, add ice and stir; add grapefruit twist

Recipe and grocery list for Piri Piri Chicken Tacos with Chef Gerard Craft

First make the sauce and make sure you marinate the chicken at least an hour before we start cooking

Here we go…

  • 5 oz red (sweet) bell pepper (3/4 of a pepper)
  • 14 grams Thai or Serrano Chili (1 whole small chili)
  • 2 basil leaves
  • 2 grams paprika (1/2 tsp)
  • 14 grams Tajin (5 tsp Tajin)
  • 2 grams cayenne (1/2 tsp)
  • 2.5 grams salt (1/2 tsp)
  • 3 grams dry oregano (1 and 1/2 tsp)
  • 22 grams garlic (4-5 cloves)
  • 30 grams grape seed oil (1/4 cup)
  • 300 grams distilled vinegar (1 and 1/4 cup)
  • 75 grams lime juice (1/2 cup)
  • 8 grams lemon zest (1 small lemon)

Puree until smooth and marinate chicken thighs for 1 hour

  • 6 boneless chicken thighs
  • 12 small tortillas…corn or flour
  • 1/2 sweet onion
  • 1 bunch cilantro
  • 1 cup cotija cheese

Feel free to bring your own sides - cole slaw and corn are great choices, but you may have your own.

See you on Cinco de Mayo!

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