- First, one more reason to pay attention to what the current administration is doing: because it can seriously hurt your BOURBON.
- So, if that’s the case, you better get your hands on these Pappy-alternative whiskies while you can.
- And when that’s all gone, start educating yourself on Cuban rum.
- Or not. There’s always the mystery of sour beer.
- FYI, you will not live longer drinking gin with motorcycle parts in it. You will just be poorer.
- Don’t be intimidated by making tiki cocktails for a party at home. Follow these easy steps!
- But seriously, if that’s too intimidating just go visit these Tiki bars this summer instead.
- In Los Angeles, the tequila flows from our bubblers, water fountains, drinking fountains...
- I hope you’re putting tiny clothespins on all your cocktails, because: TREND ALERT.
- And finally, we’re all watching the craft cocktail movement spiral into sameness. When do we step aside?
Search Results for "tequila"
- First, I wrote a twitter thought thread about the difference between makers and influencers and it’s included here because I write about cocktails.
- Tales of the Cocktail happened and you can read about all the fun other people had in that muggy, jungle heat.
- Getting lignin with it: the complicated science of aging spirits.
- Extra sugar, extra salt. Extra oil and msg: umami in cocktails.
- Time to get ambitious with your cocktail party: build a champagne tower.
- Drones are the new workers in vineyards today. And so much more.
- Don’t get dehydrated when you’re out drinking! Play this number game!
- You can thank an early 20th century woman for the cocktail party of today.
- The inevitable: 4:20 cocktail menus begin in California if that’s your thang.
- And lastly, it’s National Tequila Day today and we’ve got PLENTY of tequila recipes for you to choose from.
And then George Washington took out his Margarita machine and said, “Let there be frozen drinks!”. Happy 4th folks!
If you’re anything like me, scrolling through endless Instagram photos of kids out at a festival, profusely sweating and pretending to smile at the camera, you’re SO happy you didn’t wait in line 45 minutes for a watered down margarita. You get to drink yours with 2 ounces of top shelf booze in front of the air conditioning. You win.
Still miss that 104° heat? Make your home bar into your own oasis. Here’s how…
Do they even serve alcohol at these festivals? Who cares! You have a well stocked bar cart at home. Throw up some cactus photos, maybe in #milleniumpink and match your glasses to that desert vibe. Crochet. There has to be lots of crochet things. A hanging chair to sip cocktails in? YES! And maybe some hanging crochet fruit baskets to match. Add in some tassels and some leather fringe. And if your festival look veers off in the electric art dream in the desert, might I suggest uranium glow-in-the-dark mixing glasses and colorful rainbow ice cubes? You can always use that glow stick to mix a few drinks with too.
1. Desert Distilling Vodka 2. Blush goblet 3. Cactus Print 4. Hanging Chair 5. Tassel Swizzle Sticks 6. Manila Bar Cart 7. Leather fringe flask 8. Cactus tumbler 9. Arette Tequila 10. Glow-in-the-dark mixing glass 11. Rainbow Ice Cubes
Catch up on all the gift guides here!
Switchel is a delicious non-alcoholic drink that was enjoyed as far back as the 17th century and was what we talked about on the site yesterday. You can read more about that here! But if you just want to get to the cocktails, well then let’s do that!
The base of this cocktail starts with our Autumn Apple Cider Switchel recipe and then gets a kick from Añejo Tequila and floral lime juice. I see it as that clashing of seasons in September where you want it to be Autumn but the thermometer reminds you it’s still summer. I could have gone my usual full Fall route here and made this with a gold rum (as my Apple Cider Warm Up I make every October contains. There’s no real recipe for that–mainly apple cider and rum thrown together in a stock pot on the stove while adults imbibe and dangerously carve pumpkins. Do so at your own risk.). However, the aged tequila brings out those spice notes but still keeps the drink light and refreshing while the limes gives another sour and sweet layer to the drink.
3 ounces Autumn Apple Cider Switchel
1-1/2 ounces Añejo Tequila, 1800 Tequila used here
1/2 ounce freshly squeezed lime juice
apple slices for garnish
In a mixing glass, combine the Autumn Apple Cider Switchel, Añejo Tequila and lime juice over ice. Stir 20 seconds to chill and strain into a double rocks glass with fresh ice. Garnish with apple slices.
Well, summer’s here. And I’m not going to complain about all this over 100° weather we’re having in Southern California. Nope. Not going to complain…
Instead I’ll use it as an excuse to sit in the pool with my flamingo drink holder. My fruit wine for the morning and my Japanese whiskey for the night (your whiskey changes each season too, right?). With a summery cocktail book in one hand, and my favorite citrus tools in the other I really won’t need much else for the next few months. Ok, maybe some boozy hot fudge sauce. That’s a must.
1. Tequila infused chocolate sauce 2. Outdoorsy drinking t-shirt 3. Bourbon infused chocolate sauce 4. Citrus squeezer and zester tools 5. Flamingo drink holder 6. Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes 7. Pomegranate Wine 8. Kikori Whiskey 9. Pineapple + Mango Sangria
This post is brought to you by Patrón Tequila. Recipes and ideas are my own.
If one tv show summed up my preadolescent life, it would be Clarissa Explains It All. God I loved that show. I could probably attribute it to making me even more of a quirky kid; the clothes, the chili pepper lights around the window, a boy for a best friend, the “I don’t care about fitting in” messages. Clarissa was a strong willed, independent female that, myself being the eldest sister in the family, I could look up to for inspiration.
Ok Elana but what does this story have to do with Margaritas?
Well, everything. Ok, well not everything but that quirky spirit instilled in me at that young age still abounds and often finds its way into my life in all sorts of ways. Maybe you’ve noticed on this site that I get a little quirky from time to time? Today we’re getting a little quirky with some margaritas and a tube of harissa paste.
Ready to get quirky? Let’s get mixing.
2 ounces Patrón Silver tequila*
4 1/2″ cubes mango, Champagne variety used here
1/4 barspoon harissa paste (more or less to taste)
1 ounce freshly squeezed lime juice
1/4 ounce simple syrup (1:1 ratio)
chili salt for rim (like Tajín or similar)
lime peel for garnish
- In the bottom of a shaker tin, muddle the mangoes with the harissa and lime juice until broken down. Add in the tequila and simple syrup and fill the shaker 2/3 with ice. Shake until chilled about 20 seconds. Rim a rocks glass with the chili salt by dipping the edge in lime juice then the salt. Add in a single large ice cube. Strain into the rocks glass and garnish with the lime peel.
Right now THIS is my #PerfectMargarita. Tell me all about yours!
And if you’d love to have a few options for Cinco de Mayo this year, check out the winning cocktail from Patrón’s Margarita of the Year contest. This contest began on National Margarita Day (of course), and featured margaritas made in 7 categories: herbal, spicy, smoky, savory, modern, tropical and classic.
Over 50,000 votes were cast (including a vote from the one and only cocktail historian David Wondrich) and the Rosa Picante Margarita was IT; so you know it’s going to be good. Bartender Jordan Corney from San Antonio, TX was inspired by the classic margarita and the El Diablo, two of his favorite cocktails, and adding the modern component of jalapeño oil to impart texture and complexity to the drink. And check out this pretty sexy cocktail video of Jordan making the drink and talking about what inspired him to create it (it makes me want one RIGHT NOW).
Rosa Picante Margarita
Created by Jordan Corney, Bohanan’s (San Antonio, TX)
2 oz Patrón Silver
.5 oz Patrón Citrónge Lime
1 oz fresh squeezed lime juice
.5 oz ginger syrup
Bar spoon jalapeño oil
Rose petal sea salt
- Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.
For more information about Patrón Tequilas and liqueurs, please visit patrontequila.com.
*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
- We had a really fun week last week at the WSWA! Check out all their highlights!
- Hey cocktail peeps, let’s try not to take ourselves so seriously, shall we? Or should we? You tell me.
- Citric acid- it’s not just for preservatives anymore! It’s also for cocktails.
- London’s largest gin bar set to open soon. Just look for the sign that says “The Gin Bar”.
- Pappy + overblown media coverage = bunch of criminals trying to make a buck.
- Just what exactly is in Israel’s new popular spirit? My guess… something to do with a Gazelle.
- Imaginary Los Angeles brewery causes a stir online; not really that interesting twitter war.
- How to become a more refined wine snob in 7 easy steps.
- Ladies, here’s some multitasking booze that erases wrinkles and, you know, gets you drunk too.
- And lastly, I don’t know how good this shaker really is, but I DO like watching the videos for it.
The overnight mixture makes for a refreshing and light cocktail. You get honeyed ginger flavors with subtle spice and some grassiness; overall it’s quite balanced. If you like your drinks even spicer, I’d up the ginger by another tablespoon, it gets quite zingy.
15 ounces honey dew melon (about half a melon), chopped into 1/2″ pieces
36 g or 1.2 ounces (about a quarter cup) chopped Crystalized ginger
2 ounces simple syrup (1:1 ration)
4 ounces of Pimm’s No. 1
8 ounces Tarantas Monastrell wine*
crystalized ginger pieces and edible flower petals for garnish
- The night before, combine the honeydew melon, crystalized ginger, simple syrup, Pimm’s No. 1 and the Tarantas Monastrell wine into a gallon size ziplock bag. Freeze overnight.
- When ready to make the cocktails, add pre-frozen mixture to a blender and blend to desired consistency (should be smooth, not too chunky). Add ice as needed.
- To serve, pour into double rocks glasses and garnish with crystalized ginger pieces and edible flower petals.
Remember, you have until THIS FRIDAY to enter your own wine-based cocktail on the Tarantas website! Happy Wine Wednesday everyone!
1.5 oz Bluecoat Barrel Finish gin
0.25 oz Montenegro Amaro
0.75 oz Honey Syrup
0.25 oz Lemon juice
1.25 oz Smoked Pineapple juice
Bar spoon of Greek Yogurt
Okay, guys, thanks for reading through! Again, the WSWA convention is THE launch pad for the cocktail products you’ll see everywhere in the coming year. Join us LIVE from Vegas April 18-21 and make sure to ping me with questions and what you want to see!
**All photos courtesy of the WSWA convention.