This post is brought to you by El Mayor Tequila. Recipe and ideas are my own.
This weekend we’ve got a double dose of reasons to celebrate. Saturday marks the 144th Kentucky Derby and Cinco de Mayo, both happening on the same day. No need for a sad case of FOMO, we’ve got a drink that celebrates both: the Tequila Mint Julep.
For more information on El Mayor Tequila and their entire product line, please visit them at elmayor.com!
This post is brought to you by Tres Agaves Tequila. Recipes and ideas are my own.
All of my cocktails tend to take on a blue hue this time of year, even if I’m not setting out to make something patriotic. More than anything, I really just love putting blueberries in drinks right now. But what happens when those blueberries are out of season? We’ve got a trick to fix that!
1-1/2 ounces Tres Agaves Blanco Tequila
1 ounce coconut milk (full fat)
3/4 ounce cinnamon syrup (see recipe here)
1/2 ounce lime juice
1/2 cup dehydrated blueberries, lightly crushed (we used Crunchies* here!)
1/4 ounce of Angostura bitters
In a Collins glass, combine Tres Agaves Tequila, coconut milk, cinnamon syrup, and lime juice. Fill glass halfway with crushed ice and swizzle about 20 seconds. Add blueberries and more crushed ice to the glass. Float Angostura on top.
For more information on Tres Agaves Tequila, please visit their site at tresagaves.com.
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It’s September. Target was filled with Halloween decorations about two weeks ago, and I have a fruit basket filled with peaches. They’re not the prettiest peaches mind you, but they’re still sooooo tasty.
I do this every year. I overbuy summer produce like I’ll never see it again and when it starts getting close to Fall, I scramble to use it up. As you all know, it kills me to throw food away. This year it’s a little easier with a little one who gobbles up peaches but I’m still staring at this fruit basket scratching my head.
And then I go, DUH, and drag out the blender.
Where once you only bought a frozen cocktail while on vacation where you both did not care what you were drinking, and you were more than likely not going to remember it anyway, now I insist you make them for yourself and loved ones. I convinced you to make a Frozen Blood and Sand cocktail last month, and let’s not forget that Cucumber and Green Chartreuse number from last year.
This post is part one of emptying that fruit basket of all those peaches.
Peaches, meet tequila.
6 ounces blanco tequila, such as Herradura
2 ripe peaches, pitted and cubed
1/2 cup fresh pineapple chunks
2 ounces fresh pineapple juice
1-1/2 ounces Suze
8 mint leaves
Mint leaves and extra pineapple chunks, for garnish
Combine tequila, peaches, pineapple chunks, pineapple juice, Suze, and mint leaves in a zipper-lock bag or resealable jar. Chill at least 8 hours or up to overnight in the refrigerator.
To serve, transfer chilled tequila mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Divide between coupe glasses and garnish with a pineapple chunk and mint leaves.
A little on the savory side with earthy notes from the tequila and the herbal, floral, bitter Suze. Your sweet peaches balance out that earthy side, mixed with sweet-tart pineapple and mint for a concoction that’s both refreshing and complex.
Another nice fact about pitcher drinks: they can mostly be assembled beforehand and topped off before the party starts. Less stress this summer; you are welcome.
Note: my pitcher is on the small side, serving about 6. If yours is much larger this can easily be doubled (or hell, tripled). And be careful with the hibiscus! This little flower goes from tangy to bitter super fast so don’t walk away and forget about it when you’re steeping.
1/2 cup sugar
1/2 cup water
1/3 dried hibiscus flowers
zest from one lime
2 ounces lime juice from 2-3 limes
Over medium-high heat, bring sugar and water to just under a boil. Remove from heat and add hibiscus and lime zest. Stir, cover and let steep for 15 minutes. Strain, let cool and add lime juice.
For the drinks:
1 lime, sliced thin
1 cup hibiscus-lime syrup (recipe above)
1 cup tequila, Herradura Tequila Silver used here
2 cups tonic water, chilled
For the drink: In a pitcher, add lime slices, syrup and tequila. If not using right away, store in refrigerator. Otherwise, add tonic water and stir to combine. Serve over ice with lime wedges.
Tart and tangy, the hibiscus-lime mixture provides a lift to the vegetal nature of the tequila. The tonic gives a hint of bitter and sweetness to the final drink, along with a nice effervescence. If tonic is too overpowering for you, club soda can be substituted.
Couple notes here: Why heat? Testing the cooked method, I enjoyed the more syrupy consistency of the end result. It also resulted in a more intense “berry” flavor. Does orange flower water taste like orange? No. Have you ever smelled fresh blooms on an orange or lime tree? It’s like that, floral, not citrus.
Reminiscing about the grenadine, I thought, for nostalgia reasons, I’d make a Tequila Sunrise to test out the final batch. With a couple of tweaks it was just as satisfying as I remembered drinking it standing in my ‘bar’ of that first studio apartment.This time around, I juiced my own oranges in a rather large batch (I am finding new uses for this juicer we just committed to buying), which, because of how sweet they are this season, I decided on adding a touch of lime juice. And to round the whole drink out, a few dashes of Scrappy’s Aromatic Bitters.
2 oz. Avión Silver Tequila
2-1/2 oz. freshly squeezed orange juice
1/2 oz. freshly squeezed lime juice
2 dashes of Scrappy’s Aromatic Bitters
Splash of grenadine (house made if you got it!)
In a shaker 2/3 filled with ice, combine tequila, orange juice, lime juice and bitters. Shake well to combine and strain into a chilled cocktail glass. Add the grenadine to the center of your drink so it drops to the bottom of the glass. Stir gently with a bar spoon and watch as the colors float up.
A touch of sweet earthiness from the grenadine floats throughout the drink. I know that in this case it’s mainly a beautiful way to add color, but the richness of the syrup cuts through some of the sweetness of the orange juice too. Those bitters provide a subtle balance to the drink, that tends to just be very citrus forward and not much else.
I hope this post shows just how easy it is to have this bar staple on hand! No need to buy, just shake or simmer…
For reasons I cannot fathom, because it’s not like they were the best of times in my life, I was reminiscing over my high school days and what we used to drink. While many kids start ‘experimenting’ in college, when I was 16 my parents moved us from the city, where I could amuse myself with all sorts of culturally stimulating activities due to a public transportation system that took me places, and plopped us out to the country. Where I was smacked with the realization that going out to a quarry to get drunk and light an abandoned car on fire was about as good as it was going to get (I sincerely hope I am not offending anyone that I know who did/still does this. We’re adults and can ponder this tragic comedy of circumstances). This new set of stimulating activities caused me to experiment on pretty much a weekly basis. Heavily.
During this heyday of debauchery in my early years came my early starts in amateur ‘mixology’. This was due to an intense dislike of beer that necessitated moving straight up to hard liquor pretty quick. And the sweeter it tasted, the better. I remember a dozen or so concoctions that I came up with and pounded down because I couldn’t help thinking, and proclaiming, this stuff tastes AWESOME.
The thought of reliving these recipes now makes me gag a bit. However, I still find the idea of these low brow concoctions fun in a sort of ironic way, I just couldn’t think of any reason to put them on here. Until now.
When my husband was in college he had a weekly ‘column’ (I guess it would be considered a column) where he came up with the ‘Low Rent Cocktail of the Week’. Perfect. He quite willingly relinquished the name for me to use here, I told him he can guest post of he wanted to. And so now I can bring you guys some quirky, kinda ridiculous, concoctions.
First up is just a random ‘fix’ to an incorrect drink from Starbucks for my husband. I have been told to stress here that an iced green tea was ordered and what was incorrectly delivered was a passion iced tea. I guess the fruity purple drink was just not cutting it, so it was thrust into my hand with the direction to ‘fix it. Maybe throw some tequila in it’. He could have just poured some tequila in, but seemed convinced that I could make it more palatable. I gave it a shot.
1 grande sized iced passion tea, unsweetened
2 oz of tequila (on hand was Partida Reposado, but whatever you got is fine)
juice of 1/2 a small lime
lime wedge for garnish (optional)
Mix all ingredients together in your cup on hand. If you’re feeling the need to garnish, a slice of lime will do. It’s sweet and tangy, and will do in a pinch for a summer cocktail.
So, here is the first of a probably semi-monthly exploration. I have never touched Boone Farms, so you will not see that here. I have heard of Strawberry Wine, but I hated wine too until I was around 22. I do think though that I need to unearth some Rumplemintz, my bottle of choice when I was 17. And red bull in anything should certainly have a place in this category.
What filth were you swigging in your tender young years? I’d love to hear about it…
I had scratched down an idea for a floral drink when the idea came up on Mixology Monday. And then I was out of town and forgot about it. I’m revisiting some ideas this week that I had left to the side and now have some time to actual try. For this recipe, keep in mind that Hibiscus is pretty astringent and this is not a liquor I’d knock back on its own. However, when mixed properly and sweetened, it’s delicious.
6 oz Tequila
1-1/2 Tablespoons Dried Hibiscus Flowers
Combine ingredients in a jar and seal. Refrigerate for 2 hours and then strain out the hibiscus and discard it. Or, if you’re like me and you forget it in the fridge for 24 hours, it’s also ok not ok. It gets too bitter. Stain it out immediately. Although it starts to move into the realm of bitter It’s so bitter, so taste it first after you’ve discarded the flowers.
Use immediately or store in the refrigerator indefinitely.
Cocktails that stick with me tend to fall into two categories: those that tasted amazing and those that appealed to me visually. For example, I can tell you the first time I tasted bell pepper in a cocktail and fell in love with a whole new world of savory cocktails (Las Perlas in downtown L.A.). I can’t recall what it looked like, but I can remember how it tasted. I’ve gone to that flavor combination many times (and a few cocktail riffs have shown up on this website too).
And then there are those cocktails that, visually, wowed the pants off me. When I was in Chicago years ago for a trip I decided to pop over to The Aviary because a friend had recommended it. We went at opening and did not get a reservation as advised (Which seemed like such a crazy idea at the time. Oh how times have changed!) but lucked out and got a table with little wait. I can see the plastic bag filled with smoke, a cocktail glass hidden away within. I remember the small crack of opening the ice sphere that housed a cocktail. The feel of the paper bag wrapped glass bottle. But–– I could not tell you what any of these tasted like. I sat here and tried but it’s the memory of how they looked, more than taste, that has stuck with me.
Today I’m hoping to bridge that gap for you all with this newest cocktail. With flavors both familiar and a little outside the box, and a touch of theatrics in the garnish, this cocktail, which I’m calling The Purple Halo (that will make more sense later) is both tasty and a stunner to look at.
I’ve partnered again this week with Exotico Tequila, and long time favorite Mountain Valley Spring Water to make a cocktail you can impress your guests with all summer long. The base of the cocktail is Exotico Tequila Blanco, made from 100% blue agave and has a slightly spicy flavor profile that mixes really well here. I paired it with agave, lime, and fresh basil to play off its herbal notes. The cocktail then gets a good splash of Mountain Valley’s Sparkling Essence Blackberry Pomegranate Water. Mountain Valley has smaller bubbles, so it adds just a touch of effervescence to the drink without overpowering it. The all natural flavors also add subtle hints of flavor and don’t hijack your drink (or make it taste artificial) resulting in a nicely balanced cocktail.
While delicious on its own, I wanted you to also remember this visually, and that’s where butterfly pea flower tea comes in. If you’ve come across those color changing cocktails on Instagram, this is where they are getting their magic from. You don’t need to be a cocktail wizard to pull this trick off; you just need to be able to order online and make a cup of tea. I was introduced to this tea a few years back when I was still making cocktails with the local Los Angeles pop up The Coconut Club. We made a welcome Ti’ Punch that changed color before the guests’ eyes. They got a kick out of it; we got written up in the local paper. And now your guests will remember your drinks and talk about it for years to come (I cannot guarantee this). The tea changes color, from a dark cobalt to purple or pink, depending on the pH of the liquid you add to it. In this cocktail, the lime juice will start that color change as the ice cube of tea melts into the drink, creating rings of color in the glass.
The butterfly pea flower tea is very, very mild and with the slow dilution does not contribute significantly to the overall flavor of the drink… but it does look cool! So, if you don’t want another box of tea bags taking up real estate in your pantry, you can leave this out and enjoy the cocktail as is.
First, make the butterfly pea flower ice cubes by bringing 1 cup of Mountain Valley Spring Water to just under a boil. Add in tea bags and steep 10 minutes. Remove tea bags and let cool. Pour water into sphere molds and freeze overnight.
To make the cocktail, remove ice spheres from molds and set aside. In the bottom of a shaker, muddle basil leaves with tequila. Fill shaker 2/3 with ice and then pour in lime juice and agave. Shake 20 seconds and strain into an oversized coupe or double rocks glass. Add butterfly pea flower ice sphere and top with Mountain Valley Sparkling Essence Blackberry Pomegranate. Garnish with basil leaf. Watch as the rings slowly start to form.