Search Results for "tequila"

Monday Booze News some boozy Halloween stuff, potatoes can help your bar, and flavored whiskey...

Monday Booze News with Espolòn Tequila // stirandstrain.com

Monday Booze News Jack Daniels is GIVING AWAY GOLD, cool distilleries, and....Red Sox...Wine...

Fevertree Booze News // stirandstrain.com

Monday Booze News Spirited Awards winners, awesome garnish ideas, and a surprising new trend in cocktails

Monday Booze News Summer Drinks // stirandstrain.com

Patriotic Bar Cart Gift Guide

For all of my non-US readers, if you’ll allow me a moment to indulge in a little red, white, and blue bar cart accessorizing I’d super appreciate it. And while together it’s a Patriotic Bar Cart fiesta, taken piece by piece they could work in your home too.

Patriotic Bar Cart Gift Guide // stirandstrain.com

 

In a little less than a week, my neighborhood will be filled with illegal fireworks, barking dogs and the inescapable wafting aromas of food being grilled. It will also be filled with drinking galore. For those of you outside the city of Los Angeles, I’m sure you picture every day here like this (sometimes I’d agree with you), but next Friday in particular the country bands together to show our love of hotdogs and beer (and maybe something to do with history but you can turn on C-Span for that). For those of you hosting a party, here’s a little guide to up your bar cart game for the 4th. Buckets of crushed ice, colorful drink accouterments, and some fine liquor selections. Now go get some sparklers and confetti poppers!

1. Ice Crusher 2. Tumbler 3. Campari 4. Clase Azul Reposado Tequila 5. Bombay Sapphire East 6. Blue Straws 7. Hayworth Bar Cart 8. Red Foil Picks

Smoky Beer Sangrita

Smoky Beer Sangrita Cocktail // stirandstrain.comMemorial Day weekend kicks off the official start of grilling season. It also kicks off cut off shorts season and burn until you look like a lobster season. It’s a season of magic.

In my efforts for making your drinking experiences more efficient this summer, I will have a bunch of upcoming recipes that are batched for your convenience. Take 10 minutes the night before, or first thing in the morning, to put together the bases, and then top off as needed day of. Easy.

First up is a drink I made for Serious Eats (guys, drinks is no longer its own site, it’s incorporated into just one big Eats site now, so don’t get confused) where I use BEER as the alcohol base. Yes, yet another beer cocktail on this site for the year. It is the topper for a spicy, smoky sangrita-like base that you can make ahead of time.Smoky Beer Sangrita Cocktail // stirandstrain.com

Sangrita-like might be stretching it; it’s really just sangrita made with a bunch of delicious citrus with a dollop of harissa. Not familiar with harissa? If you like spice and smoke you’ll like this peppery paste that has its roots in North African cuisine. It’s not normally used in drinks, but I love the extra level of spice it adds. Also, a little goes a long way, so you can keep it around to experiment with food later.

Usually, sangrita is just the sidekick to a shot of tequila, but I love the rich flavors of tomato and citrus so much I thought it deserved its own spot at the bar (or backyard BBQ) as a cocktail. Since it’s a low alcohol drink, you could easily sip on these all afternoon, playing horseshoes or whatever it is people do outside.

Sangrita Base

1/2 teaspoon harissa, or more to taste
8 ounces tomato juice
6 ounces freshly squeezed juice from about 2 grapefruits
1/4 teaspoon freshly ground black pepper
4 ounces freshly squeezed juice from about 2 oranges
1-1/2 ounces freshly squeezed juice from 2 lemons
2 ounces freshly squeezed juice from 2 to 3 limes

For Your Cocktail

Grapefruit wedge
Coarse smoked sea salt
4 ounces Sangrita Base
4 ounces Sculpin IPA, or any hoppy IPA

  • To make the base, in a pitcher, whisk together harissa, black pepper and tomato juice. Add grapefruit juice, orange juice, lemon and lime juice. Stir to combine. Refrigerate for at least 2 hours, or up to 8 hours maximum.
  • To make the cocktail, wet the rim of a highball glass with grapefruit wedge, dip moistened edge in smoked sea salt. Add ice and 4 ounces of the sangrita base. Top with 4 ounces of IPA. Garnish with grapefruit wedge and serve.

Citrus is an ideal match for a hoppy IPA. The Sculpin IPA from Ballast imparts a lot of grapefruit and lemon in the flavor, as well as in the aroma, which not only compliments the tomato-citrus base, but also adds some needed bitterness to round out the drink. With beer cocktails, the effervescent quality will significantly lift a heavier based drink which can sometimes seem like a challenge to drink. It can also provide a smoother, creamy texture, making the drink feel more like a “cocktail” and less like juice (or in this case Gazpacho). If the Sculpin is not available in your area, look for a beer with this kind of citrus profile. And at the end of the day, if you run out of the base, this beer pairs excellently with barbecue too.

Monday Booze News mandatory cinco de mayo links, 35 million year old beer, and the history of jungle juice

Monday Booze News // stirandstrain.comThis week you’re getting your booze news a whole DAY early! Why? Because tomorrow there will be a big announcement that justifies bumping Monday’s news. Peruse at your Sunday leisure…

Your Cinco de Mayo Roundup

Time to whip out those tiny velvet sombreros!

Am I really going to introduce a brand new and innovative Margarita recipe today? Nope. Right now you can search any number of food sites and see 60 different ways you can customize your Cinco de Mayo drink. Sometimes it’s hard to feel innovative. However, what I can do for you is make it easy to find all the drinks on THIS site that you might like to have this weekend, since you’re already here.

Let’s just start with last week’s Hibiscus-Tequila Cooler. It’s in a pitcher and no one can tell how many you’ve had until that pitcher is empty.
And then, really, who’s going to say anything?

Hibiscus Lime Cooler Pitcher #Cocktail // stirandstrain.com

 Mangoes and mezcal and chile peppers. Come on. You need this today.

Jewel of Oaxaca #cocktail // stirandstrain.com

If you want to be lazy, just throw a bunch of stuff into a blender. This will work for you.

lazy sunday punch // stirandstrain.com

If you have a lot of time on your hands, get creative with this hibiscus, vanilla-salt, inside-out take on a Margarita.

longmargarita-4

And if you just have to have a regular Margarita, here’s my favorite take on one with smoked salt and mezcal.

barkeepermargarita2

Sex on the Beach Sailboat Popsicles

Sex on the Beach Sailboat Cocktails // stirandstrain.comI bought these sailboat popsicle molds last year with the sole intention of putting some sort of boozy frozen delicacy in them. And then a year went by, and I only just got around to taking them out of the box. And for a private dinner no less! I knew that if I put this post up on April 1st (yesterday) you all would have erroneously assumed it was some kind of practical joke. Sex on the Beach…popsicles?!?! So I thought it best to go up the next day to avoid any confusion with this recipe because it is, in fact, quite tasty.

The “cocktail” was developed after I was hired to make drinks for a private dinner party where the theme was “Seafood, Italian, 80’s Miami a la the Golden Girls”. The sailboats were the amuse course. The next four cocktails were all based on the four Golden Girls (you can check out some of those pics in my Instagram feed). My eyes popped wide open once I realized that I could use the sailboat molds – finally! At first I had thought I’d make a highbrow cherimoya-lime-spicy concoction. But then stopped myself. 80’s Miami? It HAS to be a cocktail riff based on one of those “classics” of the era; so a Sex on the Beach was made and enjoyed by all.Sex on the Beach Sailboat Cocktails // stirandstrain.com

I made a few adjustments to the recipe to start. Cranberry juice is almost never making an appearance in my fridge, so instead I subbed in my homemade grenadine. Same goes with Peach Schnapps. Instead, a fresh peach puree was used in place. A few minor changes took this recipe from meh to ahhh, resulting in a great start to the dinner.

So now I’m sharing the recipe with you all. It’s a taste of the summer to come.Sex on the Beach Sailboat Cocktails // stirandstrain.com

Note: you don’t need to have these sailboats on hand. Any popsicle mold will suffice, but just won’t be as fun.

1/2 ounce grenadine (homemade is always best)
1 ounce peach puree
1/2 ounce freshly squeezed orange juice
1/2 ounce vodka, Aylesbury Duck from the 86 Co. used here
1/4 ounce G.E. Massenez Creme de Cassis

  1. In the bottom of your popsicle mold, pour grenadine in. Freeze to semi-frozen, about 45 minutes.
  2. Mix together peach puree, orange juice and vodka. Pour on top of grenadine. Freeze to semi-frozen, about an hour and a half.
  3. Drizzle creme de cassis on top of peach/O.J./vodka mixture. Add popsicle stick at this point and freeze until solid, at least 6 hours but overnight is best.
  4. To un-mold, squeeze mold to release sides of the popsicle. This should enable you to wiggle the popsicle out. If not, run under warm, NOT hot, water for 5 seconds to help un-mold.
  5. Eat immediately!

Why not WAY more alcohol? Because then they wouldn’t freeze well. I tried this with one ounce of vodka in the center and it never fully froze to a stable consistency. That said, you can still taste that these have some booze in them because clearly, that’s the point. They do have a nice fruity punch to them with the grenadine working well in contrast with the peach/orange combo. Depending on the creme de cassis you have, this can be left out (some flavors work better than others). Try one with and one without to see for yourself. I tried this with Chambord too but the flavor just didn’t work well here, somehow it became almost medicinal. Also, if you can get a giant seashell filled with ice to display your pops in, you win.

Mary Pickford Cocktail (Tiki in disguise)

Mary Pickford Cocktail // stirandstrain.com

Let’s begin this post by acknowledging that this darling cocktail is not one of my originals (in case you didn’t know). However, in the buzz surrounding Oscar weekend, I thought I’d bring out a classic. Do we need to start with who Mary Pickford is? Mary Pickford won the first best actress Oscar for a “talkie” in 1930. Considered “America’s Sweetheart”, this cocktail, created by Eddie Woelke, borders on the fun and fruity side.

In fact, it’s really just a Tiki drink in disguise. Seriously guys.

A lot of rum, some pineapple, a touch of grenadine… so far all of this works. Maraschino liquor? Sure, that can work too. Give it a grand garnish and you’ve got yourself an afternoon sipper while you throw rubber darts at Ryan Seacrest on tv.Mary Pickford Cocktail // stirandstrain.com

2 oz. white rum, such as Caña Brava
1-1/2 oz. fresh pineapple juice
1/4 oz. grenadine, homemade preferred
barspoon maraschino liqueur, such as Maraska

pineapple wedge, lime wheel and cherry for garnish (and some edible gold stars if you got those hanging around too!)

In a shaker 2/3 filled with ice, add all ingredients and shake for 20 seconds. Strain into a chilled cocktail glass.

After one sip your mind goes straight to tropical. The grassy rum holds up next to the sweetness of the other ingredients while a tart pop rounds it out. Fresh pineapple juice is not as cloyingly sweet as out of the can, and here it’s just superior where you need that freshness to cut through the liqueurs. You only need just a small amount of maraschino, as a little goes a long way. Light and fruity, it’s a great starter drink for your afternoon.

Note: you may notice that this drink is not very pink like the other versions you might find. The reason being that maraschino syrup is not used, which is often dyed red. Maraska is clear in color, so your two coloring agents are the yellow from the pineapple juice and red from grenadine.

Monday Booze News: the Bloody Mary turns 80, Tiki is still not dead and is that olive oil in your drink

 

Very, very early birthday gift of ancient stir sticks.
Very, very early birthday gift of ancient stir sticks.