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.
For more info on sponsored products, affiliate links, and gifted booze, please visit the About page!
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.
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
My calendar of nonsense drink holidays tells me that tomorrow April 7th is National Beer Day! So what are we going to do here? Make a beer cocktail of course!
Beer can be a pretty versatile ingredient in cocktails (you can even substitute it for an egg white in a sour!) but sometimes you want to play up the beer part more and not break out the hard liquor. Today we’ve teamed up with Angostura to show how their bitters can make a bold new spin on one of those classic drinks a lot of people think of when they hear “beer cocktail”: the Michelada.
A Michelada can vary greatly depending on who’s making it, but mainly it consists of beer, lime juice, hot sauce, spices… lots of delicious bits. I decided to take that spicy base and mash it up with the idea of Sangrita (no, I spelled that right, it’s not sangria), the side shot that accompanies tequila and translates to “little blood”. Sangrita is usually, but not always, a tomato based drink. Here, instead of a tomato base, we’re using a good dose of Angostura. Sound crazy? Crazy delicious!
Beer cocktails are warm weather cocktails in my opinion, and this weekend it’s getting a little toasty around SoCal so I thought now is a good time to crack open a beer and mix up one of these. It’s another great way to use Angostura bitters in a drink other than adding an accent to a cocktail.
Have you guys made a drink that uses a lot of bitters? Let me know! And if you try this, tag us and let us see! Cheers!
For the Sangrita:
2 ounces freshly squeezed lime juice
2 ounces freshly squeezed orange juice
4 ounces freshly squeezed grapefruit juice
1-1/2 ounces Angostura Bitters
1-2 dashes hot sauce (more or less to taste)
For the Cocktail:
4 ounces beer
4 ounces Sangrita
Garnish: lime juice and spicy salt mix (equal parts salt, chili powder and black pepper)
In an airtight non-reactive container, pour in lime juice, orange juice, grapefruit juice, Angostura, hot sauce and the pinch of salt. Stir together and set aside until ready to use or refrigerate up to a week.
Rim a double rocks glass with lime juice and spicy salt mix. Add ice. Add sangrita mix to the glass and pour in beer. Stir gently to combine.
If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com