Search Results for "tequila"

What You Should Be Drinking This 4th of July

And then George Washington took out his Margarita machine and said, “Let there be frozen drinks!”. Happy 4th folks!

The Blue Crush Tequila Swizzle // stirandstrain.com

The Blue Crush Tequila Swizzle

Frozen Negroni Cocktails (regular and watermelon)

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Frozen Peach, White Pepper and Green Tea Daiquiri

Frozen Blood and Sand Cocktail

Peach and Tequila Frozen Cocktail

Frozen Peach, Rum, Coconut Blended Cocktail

Low Rent Cocktail of the Month: The Snowden

Festival Ready Bar Cart Styling (it's a party for your booze)

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!

Indian Summer Switchel Cocktail

Indian Summer Apple Cider Switchel Cocktails // stirandstrain.comSwitchel what?

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!

Indian Summer Apple Cider Switchel Cocktails // stirandstrain.comThe 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.

Indian Summer Apple Cider Switchel Cocktails // stirandstrain.com3 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.

Summer Cocktailing Essentials 2016

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…

Summer Entertaining Gift Guide 2016 // stirandstrain.com

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

Harissa Explains It All a sweet and spicy #PerfectMargarita with Patrón Tequila

Harissa Explains It All: a sweet and spicy Margarita with Patrón Tequila // stirandstrain.comThis 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.

Harissa Explains It All: a sweet and spicy Margarita with Patrón Tequila // stirandstrain.comOk 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.

Harissa Explains It All: a sweet and spicy Margarita with Patrón Tequila // stirandstrain.comThere is nothing wrong with the classic margarita. I love them. I love that there is a day devoted to them, even if it falls in February (?!). But I get bored of the same old same old and I never can leave good enough alone. I am always on the lookout for my #PerfectMargarita.

Harissa Explains It All: a sweet and spicy Margarita with Patrón Tequila // stirandstrain.comI’ve always been a big fan of having a little savory along with my sweet, and Patrón’s Silver tequila is a lovely base for doing just that. Patrón Silver has a slightly citrus and peppery flavor profile that is smooth enough to mix into a great tasting margarita.  My sweet element comes from ripe Champagne mangoes. Their juicy nectar cuts down on added sweetener but also gives a subtle tart bite that some freshly squeezed lime juice highlights. I’ve finished this off today with a touch of chili salt to remind the palate that they’re in for some SPICE before they even taste the first sip.Harissa Explains It All: a sweet and spicy Margarita with Patrón Tequila // stirandstrain.com

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.

Harissa Explains It All: a sweet and spicy Margarita with Patrón Tequila // stirandstrain.comRight 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
Dash rosewater
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.

Monday Booze News Gin that erases wrinkles, is that a Gazelle in your booze, and WTF is up with this shaker???

mondayboozeblueberrytequila

Tarantas Wine Slushie with Melon, Pimm’s and Crystalized Ginger One SPICY cocktail!

Tarantas Wine Slushie with honeydew, Pimm's No. 1 and crystalized ginger // stirandstrain.comFor about the last month or so you guys may have noticed I’ve been promoting a contest by Tarantas Wines where I’ll be judging all of the wine-based cocktails. I feel that sometimes saying “wine-based” for cocktails confuses people, like, they only imagine taking the wine and mixing it with club soda and maybe adding a mint leaf to it. Or, in one kinda sad case online I recently saw some wine cocktails that were just a bottle of wine blended with a basket of strawberries and ice. It looked pretty in the picture, but I wouldn’t warrant it an innovative cocktail.

I’l take a step back here though and not get on the soapbox about what IS and ISN’T a cocktail, because quite frankly that’s not a debate I want to get into. (Although, side-note, according to David Wondrich the first usage of the term cocktail has to do with horses and ginger placed in their, um, well, butts to make their tails perk up.)

Tarantas Wine Slushie with honeydew, Pimm's No. 1 and crystalized ginger // stirandstrain.comSo let’s talk about how I like to make wine cocktails, or rather, since the weather is getting HOT again in my neighborhood, wine slushie cocktails. I don’t bat an eyelash over frozen cocktails as evidenced here here and here. In fact, book publishers- if you want a cocktail book on this subject, go ahead and contact me; I’m taking meetings.

Tarantas Wine Slushie with honeydew, Pimm's No. 1 and crystalized ginger // stirandstrain.comThe wine I’ve chosen as my base is Tarantas Monastrell, an inky, tart and not-too-sweet red from the Jumilla region of Spain. Because it’s so dry, I added in some sweetness with honeydew melon and Pimm’s No. 1. The Pimm’s also adds in some spices and subtle earthy flavors. I wanted to finish this on a spicy note so in went crystalized ginger. (You can get crystalized ginger in a speciality grocer, online, or can make your own too.) I wanted to add a touch more sweetness and have some of the ginger chunks actually present in the drink- think of them as your chewy spice bombs. Otherwise I could have gone with fresh ginger infused in some capacity.

Tarantas Wine Slushie with honeydew, Pimm's No. 1 and crystalized ginger // stirandstrain.comTo minimize watering the drink down with ice, I pre-freeze the mixture the night before. Because there is a low alcohol content, the mixture actually becomes solid overnight but not completely frozen. This way I can add the pre-frozen mixture directly into the blender and only add ice to it as needed. Yes, it’s an additional step that requires some thought beforehand, but it makes for a better frozen drink. If you don’t have the time to freeze overnight, you should at least chill the mixture a few hours beforehand, and if you need this IMMEDIATELY, then go ahead and throw it into the blender with crushed ice, just taste and adjust as you go.Tarantas Wine Slushie with honeydew, Pimm's No. 1 and crystalized ginger // stirandstrain.com

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.Tarantas Wine Slushie with honeydew, Pimm's No. 1 and crystalized ginger // stirandstrain.com

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!

W.S.W.A. x Stir and Strain

Cocktails at the WSWA Show with Stir and Strain // stirandstrain.com
Every calendar year we see a ton of lists predicting what to expect in spirit and cocktail trends over the following twelve months. Some are right on, some are kind of meh… but this year I’m going straight to the horse’s mouth to get a SUPER SNEAK PEEK of what is ACTUALLY HEADING TO MARKET.

That’s right, Stir and Strain is packing its bags and heading to Vegas to visit the WSWA (Wine & Spirits Wholesalers of America Convention) from April 18 through the 21st for their 73rd annual convention and exposition.

GUYS. There’s going to be over FOUR HUNDRED exhibitors covering 210,000 square feet of space in the Caesars Palace Conference Center. (Who can send me a backup liver??) But seriously, I will be on the ground getting as much inside information as I can on what you can expect in the coming months and years. ARGH! I’m so excited!

trends panel WSWA // stirandstrain.com
This event is only for those in the trade– typically, the general public doesn’t get let in. Except for you guys, who can check out what’s happening LIVE (thank you Periscope and Snapchat) and can ask questions in real time. Like when will Channing Tatum’s new Born & Bred Vodka be available, or what flavors Lisa Vanderpump’s new sangria line will come in. (And when’s she going to admit she was wrong and apologize to Lisa Rinna?)

If you’re picking up a theme here, yeah, it’s true, there’s going to be some celebrities (George Clooney launched his Casamigos Tequila here, as did Dan Aykroyd and his Crystal Head Vodka), but no, I will not ask ANYONE to sign my bottles. This year, let’s see… Aron Ralston, fearless adventurer and subject of the hit film “127 Hours” (where James Franco had to amputate his own arm). Tito Beveridge, founder of Tito’s Handmade Vodka will receive the Sidney Frank Award (given annually to a person who has made exceptional industry contributions in addition to noteworthy philanthropy and community service). And Christie Brinkley will be cutting the ribbon to start the whole thing off.

A few of the key players in the industry we’ll be tasting with in their suites include Temperance Distilling Company, MHW, Ltd, Heaven Hill Brands, Anchor Distilling Company, Imperial Brands, Kindred Spirits, William Grant & Sons and many more. Some of these names might sound unfamiliar, but it’s more than likely that they’re the makers behind your favorite brands.

You’ll also find me ringside for a few cocktail competitions with the best in the U.S.:

  • Tuesday April 19: 10:30 a.m. – 5 p.m. Wine & Spirits Tasting Competition
    Sponsored by The Tasting Panel magazine, this competition features a panel of highly esteemed wine and spirits experts judging nearly 1,000 wines and spirits exhibiting at the convention and awarding medals in dozens of categories.
  • Wednesday April 20
    • 10:00 a.m. – 12:00 p.m. Call for Cocktails Mixology Competition
    • 1:30 – 4:00 p.m. Wholesaler Iron Mixologist Competition
  • Thursday April 21: 12:45 – 2:15 p.m. Brand Battle
    The Brand Battle provides a unique opportunity for brands to pitch themselves, Shark Tank-style, in front of a panel of industry influencers and wholesaler decision makers.

We’ll also be attending a number of professional seminars featuring inside tips from bar and nightclub owners regarding connecting with customers or reading global trends, and even just practical advice like how to get lipstick off your vintage Nick & Nora glasses (well, that might not be covered but I’m betting there will be someone there who can answer that question).

Cachaca and Latin American Spirits at the WSWA // stirandstrain.com
Anyway, I hope you guys are as excited as I am to get the inside track on the industry’s view of the trends… Rum has been huge this year and is still predicted to keep rising… And the 2015 show premiered a number of new Latin American spirits (new to the US market, anyway) that later showed up in bars and stores across the US.

One of the big trends from last year’s convention was barrel-aged gins, so, to celebrate and get ready for this year’s fun, I’m sharing the winning cocktail from last year’s WSWA Call for Cocktails competition that featured BlueCoat Barrel Finish gin:

Barrel Hidden in the Tropics
(2015 WSWA winner by Chris Chamberlain, Portfolio Manager and Mixologist for Philadelphia Distilling)

Barrel in the Tropics, winning cocktail from 2015 WSWA convention // stirandstrain.com

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!

For more information on the WSWA, please check out their website at wswaconvention.org and on Facebook and Twitter!

**All photos courtesy of the WSWA convention.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comThis post is brought to you by Blue Nectar Tequila. Recipes and ideas are my own.

Admittedly, I let a lot of the drink holidays pass me by. Especially when they’re not really something I feel like celebrating (vodka + red bull day I’m looking at you). But today is a very special day. Today is Margarita Day.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comI drink Margaritas every day of the year. I don’t wait for Taco Tuesday and happy hour at my local cantina. I break them out over brunch or on any given Sunday. But usually just a single serving or two. Today, because we’re celebrating, we’re going big and making a Margarita PUNCH.

Since we’re still deep in citrus season, my family just got back from picking our own grapefruits, lemons and whatever else was hanging on those fruit-laden trees. The grapefruits were so juicy and tart and delicious, that I perhaps got a little overzealous with the picking. To make sure they go to a good home, they’ll be the base of the punch today. Not only will we use some of the juice, but the zest will go into the oleo saccharum, and the whole punch will get garnished with sugared brûléed wheels of the fruit. An honorable way for these grapefruits to go.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comEven though I love those grapefruit, to balance out the citrus flavors and make the base more complex, I’m creating a oleo saccharum with lemon and lime zest in addition to a few grapefruit zests thrown in. Creating the base this way gives the punch a strong citrus backbone that won’t get watered down and lost once the grapefruit juice, tequila and ice are added in.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comTo sweeten everything up and to highlight some of the more floral characteristics of the citrus, I’ve combined Tahitian vanilla (which is the most floral of the vanilla varieties) and piloncillo. Not sure what piloncillo is? That’s ok, I’ve only just started using it over the last few years myself. Piloncillo is evaporated sugar cane juice from Mexico. It’s not as sweet as regular cane sugar, but it has a wonderfully rich taste, similar to brown sugar. Again, to make this a more concentrated flavor bomb for the punch, the vanilla and piloncillo get made into a syrup and then reduced into a rich, syrupy sweetener.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comThis wouldn’t be a Margarita without the tequila, right? For that I’m turning to Blue Nectar Silver Tequila for the perfect pairing to my grapefruit obsession. The clean vegetal flavor has just a touch of spiciness that balances out the sweetness of the citrus.

This is a versatile punch: serve it up with breakfast tacos or late in the afternoon all by itself; anytime really. But especially today, for the best drink holiday, Margarita Day.

For more information on Blue Nectar Tequila, please check out their website here!

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comMakes approximately 12 servings

For the oleo saccharum:

4.5 ounces sugar
zests from 2 limes
zests from 2 lemons
zests from 1 grapefruit

  • To make the oleo saccharum, peel zests from limes, lemons and grapefruit, trying to remove as little white pith as possible. Toss the peels with the sugar, muddle to express oils, and let sit 6 hours or up to overnight in a nonreactive bowl (I use glass or a cambro container), covered. Strain peels from the mixture, set liquid aside.

For the vanilla and piloncillo reduction:

1 cup piloncillo
1 cup water
2 Tahitian vanilla bean pods cut into 1” pieces

  • In a small saucepan over medium high heat, combine piloncillo, water, and vanilla pieces. Bring to a boil and then reduce heat to a simmer. Simmer, uncovered, until mixture is reduced by half. Strain vanilla pieces out and store in an airtight container until ready to use. Will keep refrigerated up to one month.

For the punch:

750 ml Blue Nectar Silver Tequila
12 ounces freshly squeezed grapefruit, preferably oro blanco grapefruits
oleo saccharum
4 ounces vanilla and piloncillo reduction
1/2 cup freshly squeezed lemon juice
6 ounces orange curacao, preferably Pierre Ferrand Dry Orange Curacao
1 large ruby red grapefruit, sliced 1/4″ thick
1 tablespoon piloncillo

  • To make the punch, combine Blue Nectar Silver Tequila, grapefruit juice, reserved liquid from oleo saccharum, vanilla and piloncillo reduction, lemon juice and dry orange curacao. Stir gently to combine. Chill mixture.
  • To make the brûléed grapefruit wheels, place sliced of grapefruit on a wire tray over a cookie sheet. Sprinkle them with piloncillo sugar. Place them under a broiler, or use a culinary blow torch to caramelize the sugar and wheels. Let cool. Once the wheels are cooled, reserve 3 wheels for the punch bowl garnish and slice the rest for garnishing individual cups.
  • To serve, pour mixture into a punch bowl and add a large block of ice. Garnish with large brûléed grapefruit wheels. Ladle into individual cups with wedges of brûléed grapefruit. Optionally sprinkle with sea salt crystals.

{Now Closed} Giveaway // Valentine’s Day Cocktail Kit from Saloonbox

Giveaway: SaloonBox Valentine's Day 2016 // stirandstrain.comMaking someone a cocktail at home is always a generous act. And if you’re looking to surprise someone with a few delightful concoctions this Valentine’s Day, but need a little help in the recipe department, I’ve got the solution for you. Stir and Strain has teamed up with SaloonBox to offer one lucky reader a Valentine’s Day cocktail kit!

SaloonBox is a craft cocktail subscription that features original recipes developed by top mixologists. The February SaloonBox contains all the ingredients to make 2 two serving cocktails. First there’s one of my favorites, The Paloma with tequila, lime juice, grapefruit, club soda, agave nectar and serrano pepper. Then there’s the Volstead cocktail with champagne, vodka, elderflower liqueur, pear and lemon juice.  Check out the February kits here. They also include a treat from Charles Chocolates!

Check out the options below to enter and get up to 9 entries to win.You MUST BE 21 and OLDER to enter. Giveaway ends at 11:59pm PST February 9th, 2016. Please see terms and conditions below (Sorry! USA only. Some states unfortunately are excluded from shipping liquor to so please double check your state!). For more information on SaloonBox, please visit their site at saloonbox.com. Good luck!

If you can’t wait to win one of these and want to sign up STAT, Saloonbox is offering Stir and Strain readers a 15% discount using the coupon code STIR15 on their site from now until February 29th.