In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.

Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)

Preheat the oven to 375 degrees F.

To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

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Michelada (Spanish pronunciation: [mitʃeˈlaða]) is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers. It is served in a chilled, salt-rimmed glass.There are numerous variations of this beverage throughout Mexico and Latin America.

Some people in Mexico believe Micheladas are a good remedy for hangovers. There are different variations of Micheladas; for example in Mexico City, the most common form of a Michelada is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients such as Maggi, Worcestershire sauce, Chamoy powder, serrano peppers, Clamato, or slices of orange.

PREPARATION

Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning in a large pitcher.

Mix salt and chili powder on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, add Michelada mixture, and garnish with lime wedges.

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Mojito (/moʊˈhiːtoʊ/; Spanish: [moˈxito]) is a traditional Cuban highball.
Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water, and mint.The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island.[citation needed] Its combination of sweetness, refreshing citrus, and mint flavours is intended to complement the potent kick of the rum, and have made this clear high-ball a popular summer drink. The cocktail has a relatively low alcohol content (about 10 percent alcohol by volume).

• Place mint leaves and 1 lime wedge into a sturdy glass.
• Use a muddler to crush the mint and lime to release the mint oils and lime juice.
• Add 2 more lime wedges and the sugar, and muddle again to release the lime juice.
• Do not strain the mixture.
• Fill the glass almost to the top with ice.
• Pour the rum over the ice, and fill the glass with carbonated water.stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

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The Parmigiano-Reggiano cheese helps give them true depth of flavour, and the cornmeal gives them that toothsome bite. They have a surprisingly small amount of butter, but the extra melted tablespoon that you brush on top before sprinkling plenty of coarse salt really makes these crackers a true favourite.

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Preheat your oven to 350 degrees F. Line rimmed baking sheets with unbleached parchment paper and set aside.
In a large bowl, place the flour, xanthan gum, cornmeal, baking soda, ¾ teaspoon kosher salt and buttermilk blend, and whisk to combine well. Add the finely grated cheese, and mix to combine. Add the 4 tablespoons butter and the milk, and mix until combined and the dough begins to come together. Divide the dough into two parts, and press each into a small ball.
Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about ⅛-inch thick (about the thickness of a nickel). The dough should roll out quickly and easily. With a fluted (or simple round) 1-inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1-inch apart (they will not spread during baking). Gather and reroll scraps. Repeat with the other half of the dough.
Using a toothpick, poke 4 evenly spaced holes toward the centre of each of the rounds of dough. Poke the holes in a tight circular motion to create well-rounded holes.
Using a pastry brush, brush the tops of all of the rounds of dough lightly with the remaining teaspoon of melted butter. One tablespoon of melted butter should be enough to cover all of the rounds lightly. Sprinkle the tops of the rounds liberally with coarse salt.
Place the baking sheet in the centre of the preheated oven and bake, rotating once during baking, for about 12 minutes, or until the crackers are dark golden brown on the edges and lightly golden brown on top. Allow to cool completely on the baking sheet. Store in a tightly sealed container at room temperature. For best results, serve within 2 days.
Makes about 100 crackers, depending upon size.

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