What You Should Be Drinking This 4th of July 2018

Warning: do not attempt to set off firecrackers after drinking these cocktails.

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.com

The Purple Halo Cocktail

Smoked Ice Hazy Sunset Cocktail // stirandstrain.com

Hazy Sunset Cocktail with Smoked Ice!!

Fun In Jalisco Cocktail // stirandstrain.com

Fun In Jalisco Cocktail

Aquafaba: what is it and how to make cocktails with it! Like a Vegan Sloe Gin Fizz // stirandstrain.com

Vegan Sloe Gin Fizz

The Blue Crush Tequila Swizzle // stirandstrain.com

The Blue Crush Tequila Swizzle

Peach and Tequila Frozen Blended Cocktail // stirandstrain.com

Peach and Tequila Frozen Blended Cocktail

Low Rent Cocktail of the Month: The Snowden // stirandstrain.com

And the perennial favorite… The Snowden

May Entertaining: Memorial Day Backyard Party

It’s a three day weekend. Time to grab a watermelon, eat some frozen champagne and dress up like a cocktail!

May Entertaining: Memorial Day 2018 Gift Guide // stirandstrain.com

It’s the official start of summer. So let’s tap a (watermelon) keg, freeze up the champagne (pops), and break out the patriotic bunting and vodka. You’re going to need some shades out there in that sun, so they might as well resemble your favorite cocktail. And if that’s too loud a statement, put your favorite spritz on your shoes instead.

1. Bunting 2. Cocktail Sunglasses 3. Aperol Spritz Shoes 4. Tiki Pin 5. Frozen Champagne Pop 6. Watermelon Keg 7. Watermelon Martini Pop 8. Star Swizzle Sticks 9. Crystal Head Vodka

Catch up on all the gift guides here!

What You Should Be Drinking This Mother’s Day (or World Cocktail Day)

Mom wants a lot of Rosé, some frozen drinks by the pool, and a whole lot less whining from you.

Drunken Apple and Rosé Sangria

Sweet Corn and Strawberry Smash

Rosé Champagne Cocktail

Frozen Negroni Cocktail Slushies // stirandstrain.com

Frozen Negroni Two Ways

Sparkling Grapefruit and Lillet Rosé Sangria

Siegert’s Sparkling Cocktail: Earl Gray Tea and Angostura Amaro for Mother's Day and World Cocktail Day // stirandstrain.com

Siegert’s Sparkling Cocktail (Tea and Amaro)

5 Quick Tips for Entertaining this Labor Day Plus what you should be drinking!

Frozen Negroni Cocktail Slushies // stirandstrain.com

Uh-oh! You’re reading this a few hours before you decide to throw an impromptu party and need help?! First, take a shot of something, anything. Your significant other’s fancy whiskey they’re saving? Sure! Some cheap vodka you found in the freezer? Yeah, that will work. Fireball shots? Um, Ok I guess. Your kid’s cough syrup. NO. Don’t touch that. They’re all going back to school this month and breed germs, you’ll need that. Put it back.

You know what I hate? Entertaining tips that are totally useless. As we celebrate a day of rest, I hope these tips will take some of the work out of your Labor Day party.

  1. BATCH BATCH BATCH!
    What’s easier than measuring out cocktails with your measuring cups? Nothing. Bring out a punch bowl–it’s festive. Or bottle some cocktails up if you have the time. The point is that you want to make being at the party easy on yourself, and your guests, and self service is the way to go.
    Sparkling Pomegranate and Cocchi Rosa Cocktails // Smoky Sage Punch // Salted Peanut Bottled Old Fashioneds
  2. Pre-freeze your frozen cocktails
    Making frosé this year? If you want to cut down on the amount of ice in your frozen cocktails, you’ll want to stick them in the freezer the night before. This goes along with batching your cocktails, but this step means less watered down drinks. And that makes you a good host.
    Frozen Watermelon White Negroni // Frozen Blood and Sand // Peach and Tequila Frozen Cockails
  3. Label what your guests are drinking
    If you’re making a few drink options (or even if it’s just one), save yourself from having to repeat ALL the ingredients in something a hundred times by writing out the name and ingredients and sticking it on/next to/on top of the drink. You can get fancy and make something on the computer, or a scribbled on index card will also work just fine.
  4. Have your booze delivered
    Yes, it may seem a bit indulgent, but I’m trying to create less work for you guys. There’s a slew of great delivery apps/services out there who will bring you booze. And some even bring you food too. You decide how much $$$ you want to shell out.
    Saucey ($10 credit for you guys too) // Drizly // Instacart (also with $10 credit)
  5. Invest in a large cooler or mini fridge
    Not all your guests are going to want cocktails so you’ll need beer and water and whatever else people drink besides cocktails. You know what’s great? Your guests have access to all the drinks they want at arm’s length. You know what’s not great? Having people rifle through your fridge. Get a cooler.

If you’ve got a hot tip, let us know! Leave us a comment or reach out to us online. We’re listening.

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

4th of July Drinking Guide

Fire up those grills and break out your blocks of ice.

Black Cherry + Green Tea Cocktails with White Claw // stirandstrain.com

Black Cherry + Green Tea Cocktails

Aquafaba: what is it and how to make cocktails with it! Like a Vegan Sloe Gin Fizz // stirandstrain.com

Vegan Sloe Gin Fizz

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.com

Brûléed Grapefruit and Mixed Citrus Punch

 Fun In Jalisco Cocktail // stirandstrain.com
Fun In Jalisco Cocktail

Frozen Blood and Sand Cocktail // stirandstrain.com

Frozen Blood and Sand Cocktail

Aperol Spritz Break: Summer Adventure // stirandstrain.com

Aperol Spritz

Smoky Sage Punch // stirandstrain.com

Smoky Sage Punch

Blueberry Basil Lemon Smash (and some notes on blogging) // stirandstrain.com

Blueberry Basil Lemon Smash

Improved Aviation Cocktail

Improved Aviation Cocktail

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!

Your 2016 St. Patrick’s Day Drinking and Eating Guide (from the Stir and Strain archives)

Happy St. Patrick’s Day everyone! Let me help you pick out what you should be drinking and eating today. I am a 1/4 Irish after all…

Irish Coffee Jello Shots 2 ways // stirandstrain.com

Irish Coffee Jello Shots

Bitter Irishman Cocktail // stirandstrain.com

The Bitter Irishman

Anise Cream Rye-Spiked Coffee // stirandstrain.com

Anise Cream Coffee

Irish Derby Cocktail // stirandstrain.com

The Irish Derby Cocktail

Jameson Whiskey Truffles // stirandstrain.com

Irish Whiskey Truffles with Baileys Crystals

And a few Green Drinks…

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

old tom's mistake cocktail

Old Tom’s Mistake

{Now Closed} Giveaway // Margaritaville®: New Key West™ Frozen Concoction Maker®

Giveaway: Margaritaville® Key West™ Frozen Concoction Maker® // stirandstrain.comGuys, I know that it’s December and many of us in the Northern Hemisphere are trapped in a frozen tundra (I mean, it got down into the 50’s here in SoCal..brrrrr), but I know ALL of you are dreaming of warmer pastures. So, I teamed up with the Margaritaville people to offer one lucky Stir and Strain reader the key to unlocking those warmer climes (at least in your mind) with their all new Margaritaville®: New Key West™ Frozen Concoction Maker®.

Consider this my belated holiday gift to you.

You all know I LOVE a good frozen cocktail. Like this one. And this guy. And let’s not forget that Watermelon Infused White Negroni! But jeeze, making these for a crowd with just a tiny blender is a pain in the butt. With the Key West model you can make up to 12 drinks (that’s 36 ounces) in just one container and it shaves the ice for you so you get a smooth drink and not one with hunks of ice that can break your teeth. Frozen Negroni Cocktail Slushies // stirandstrain.com

Want a sneak peek of the Margaritaville in action? Check out this video by Whitney Adams for the Chocolate Mint Slide (she even has a promo code if you can’t wait to win one and need to buy it NOW)!

Fun right? Let’s get those motors started and enter today! Check out the options below to enter and get up to 8 entries to win. Giveaway ends at 11:59pm PST Thursday December 31st, 2015. For more information on the Margaritaville®: New Key West™ Frozen Concoction Maker® as well as more recipe ideas, please visit their website. See terms and conditions below (sorry, only open to U.S. residents). Good Luck!

Tropical Rum Peach Frozen Blended Cocktail frozen peach cocktails part two

Frozen Peach, Rum, Coconut Blended Cocktail // stirandstrain.comSee? I told you more ways were coming to use up all of your last summer peaches!

So this weekend would mark the last weekend before Fall official starts and while that’s laughable here in Southern California, what with our week of 100° temps, I do want to start transitioning into Fall flavors. But first, we’ll leave summer with a tropical BANG. A bang with rum and cinnamon and coconut and more peaches.Frozen Peach, Rum, Coconut Blended Cocktail // stirandstrain.com

And more rum, because we’re calling it tropical.

You know guys, if we’re all thinking ahead. Maybe we should just freeze a bunch of peach slices, and then in a few months when we’re complaining about the cold, we can turn the heat up really high in the house and make a couple of these frozen peach cocktails? That sounds like a plan.

Frozen Peach, Rum, Coconut Blended Cocktail // stirandstrain.comAnd while we’re on the subject of future endeavors, Stir and Strain will be taking a much, much needed vacation in October. A real one, unlike last year’s where I spent countless nights staying up scheduling out content and then still kept working through the break. I have to start convincing myself now that I don’t need to bring my laptop to go look at Fall foliage for two weeks.

But until then, we got a few more recipes and a couple extra special treats coming up! And now onto those cocktails…

Frozen Peach, Rum, Coconut Blended Cocktail // stirandstrain.comServes 4.
6 ounces white rum, such as Caña Brava
4 ounces coconut cream, such as Coco Lopez
2 ounces simple syrup
2-3 ripe peaches, pitted and cubed
8 dashes Angostura bitters
1 ounce dark rum, such as Blackwell, divided (optional)
Ground cinnamon and 4 cinnamon sticks, for garnish

  • Combine rum, coconut cream, simple syrup, and Angostura in a zipper-lock bag or resealable container. Refrigerate at least 8 hours or up to overnight.
  • To serve, transfer the rum mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Pour into 4 highball glasses and top each with 1/4 ounce dark rum (if desired), a dash of cinnamon, and a cinnamon stick.

The fresh, ripe fruit adds a ton of intense flavor in this creamy cocktail. The spice from the Angostura, the slightly sweet coconut and all that rum make for a fresh, tropical cocktail. For an extra boozy punch, float dark rum on top with a dash of cinnamon to enhance the aroma.

Looking for a more savory blended peach cocktail? Check out the Tequila-Suze frozen peach cocktail!