- A haunted bar for Halloween? Yes please!
- If someone gave me boozy gummies for treats I think I’d be fine with that. All the candies!
- Some words of wisdom about bartenders from Gaz Regan.
- Cracking down on binge drinking in France. I know, right?
- In New York and looking for a place to drink? Try this list!
- Not your run-of-the-mill wine hoax story. Breaking into government files!? Baking accounts?! Whoa.
- My first introduction to flavored whiskey was via my Dad’s version of cough medicine when I was a kid: honey and whiskey. Here’s an article hoping flavored whiskey does not go the way of flavored vodka.
- The shitty side of expanding your distillery business: an interview with Balcones Founder Chip Tate.
- The problem of the bad restaurant cocktail is not just in NYC, we got them here in L.A. too. I just order off-menu.
- 16 uses for a potato at your bar. How can you not want to try these? My favorite is projectile. I’m sure we’ll see a luge soon though.
Search Results for "tequila"
- There’s still time to get your Mixology Monday entry in before midnight tonight!
- Some interesting liquor coming out of Napa Valley that isn’t wine.
- Something good for Red Sox fans: booze. In wine form.
- Digging the simplicity of these modernist cocktail posters.
- Drinks that make you smarter (booze is one of them!!!).
- The on demand hangover cure that kinda works.
- Have you guys been to any of these distilleries? Apparently next time I’m in RI visiting family I can go on a field trip.
- A julep doesn’t have to have mint in it!
- Every time I play Jenga it’s “drunk Jenga”.
- Jack Daniels is GIVING AWAY GOLD….in Dubai.
- Want to up your garnish game? Try out these simple tutorials (with videos!) and check back here to see which one I copied.
- You guys might complain when I add a lot of stuff to my recipes, but come on, at least it’s not 71!
- Kevin makes amazing jams and then he went and put Rosé in one. Swoon.
- There’s no end to the drought in California. Here’s how some bars are helping.
- Today Eric Asimov teaches you about Zinfandel.
- Did you know national tequila day is July 24? Neither did I. Here’s a bunch of tequila drinks for you guys to check out.
- Health and wellness: this year’s new trend in cocktails.
- All the winners at this year’s Spirited Awards. Europe, you’re looking good.
- Maryland college kids are going to need another booze to make Jungle Juice with now.
- D.C.’s new cocktail scene deserves a look.
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.
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!
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.
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
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.
- If you’re in Los Angeles, here are Zagat’s choices for the 10 best Mezcal Cocktails.
- Not in L.A. but looking for a place to drink on Cinco de Mayo? Check these bars out.
- The Kentucky Derby may be over, but do you really need a reason for more Bourbon, Bourbon, Bourbon?
- Ok, so you did have too much too drink. Try these nonalcoholic drinks that actually sound delicious.
- Where is beer headed next? Apparently Africa.
- Everything you ever wanted to know about Jungle Juice.
- We turn again to Jim Meehan as he tells us what’s in a well-stocked home bar.
- Beer made from a 35 million old WHALE BONE. Beat that Game of Thrones beer…
- Looking for a challenge? Try these cocktails at home today from a few top bartenders.
- Some helpful tips on how to choose which Beer Festival you’re attending this summer.
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?
Mangoes and mezcal and chile peppers. Come on. You need this today.
If you want to be lazy, just throw a bunch of stuff into a blender. This will work for you.
If you have a lot of time on your hands, get creative with this hibiscus, vanilla-salt, inside-out take on a Margarita.
And if you just have to have a regular Margarita, here’s my favorite take on one with smoked salt and mezcal.
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.
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
- In the bottom of your popsicle mold, pour grenadine in. Freeze to semi-frozen, about 45 minutes.
- Mix together peach puree, orange juice and vodka. Pour on top of grenadine. Freeze to semi-frozen, about an hour and a half.
- 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.
- 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.
- 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.
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.
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.
- Tiki is not dead. Read this.
- Why is your cocktail so expensive? Jim Meehan tells you why.
- This bar?? NO.
- Tanqueray gets a new sexy, art deco bottle.
- Ibérico ham. In your mezcal. It’s a thing.
- Do I really have to wait until October for the new Death & Co cocktail book?
- Olive Oil in cocktails has been on my “to do” list for quite awhile now. Apparently I’m ahead of the trend.
- Nonalcoholic drinks get the mixology touch. But can we please stop using the word mocktail?
- Your wines really need a decanter.
- Happy 80th birthday to the Bloody Mary!