The Blue Crush Tequila Swizzle blueberry - coconut - tequila

The Blue Crush Tequila Swizzle // stirandstrain.com

This post is brought to you by Tres Agaves Tequila. Recipes and ideas are my own.

All of my cocktails tend to take on a blue hue this time of year, even if I’m not setting out to make something patriotic. More than anything, I really just love putting blueberries in drinks right now. But what happens when those blueberries are out of season? We’ve got a trick to fix that!

The Blue Crush Tequila Swizzle // stirandstrain.comHave you guys ever tried quick infusions with dehydrated fruit?! A few weeks back I collaborated with a local bartender on a drink and she hyped me to this technique. I thought I had pretty much exhausted all the fast and furious ways you could get some flavor infused into drinks but I’d never thought of trying it with dehydrated foods. When you crush the dehydrated fruit into the drink, it sucks up the liquid and starts to seep its flavor out. Pretty neat huh?

The Blue Crush Tequila Swizzle // stirandstrain.comSo today I’m swizzling up tequila and dehydrated blueberries alongside creamy coconut milk and a little spice from a cinnamon syrup you can whip up in less than a half hour. For an extra kick, Angostura bitters is floated on top. We chose to work with 100% estate grown agaves Tres Agaves Tequila because of it’s slightly spicy flavor profile and subtle sweet and grassy aroma; it was the perfect match for our cocktail creation.

The swizzle is a super refreshing cocktail that has a lovely silky mouthfeel and let’s the tequila shine. It has a nice balance of having just enough sweet to balance out the spice while surprising you with new combinations of flavors as the ice settles and the blueberries permeate the cocktail.

The Blue Crush Tequila Swizzle // stirandstrain.comHope you guys enjoy this over the (long) weekend! If you try it, let us know what you think!

The Blue Crush Tequila Swizzle // stirandstrain.com1-1/2 ounces Tres Agaves Blanco Tequila
1 ounce coconut milk (full fat)
3/4 ounce cinnamon syrup (see recipe here)
1/2 ounce lime juice
1/2 cup dehydrated blueberries, lightly crushed (we used Crunchies* here!)
1/4 ounce of Angostura bitters

In a Collins glass, combine Tres Agaves Tequila, coconut milk, cinnamon syrup, and lime juice. Fill glass halfway with crushed ice and swizzle about 20 seconds. Add blueberries and more crushed ice to the glass. Float Angostura on top.

The Blue Crush Tequila Swizzle // stirandstrain.comFor more information on Tres Agaves Tequila, please visit their site at tresagaves.com

For more info on sponsored products, affiliate links, and gifted booze, please visit the About page!

Desert Rosé Punch

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

This past week, Instagram was filled, filled, with weddings. It’s like half the internet decided this was the most auspicious week of their lives and if they were ever going to get married they might as well do it now. And I’m in no way hating on these people, in fact, I loved looking over how different they all were from each other; I’m a total sucker for weddings.

All of this celebrating tuned me in to the fact that we are about to hit summer party season. Already. One would say you can’t tell by the weather here in Southern California, but those of us in the know, know, that summer season starts about as gray and gloomy as they get before the awful heat kicks in.

So today we’ve got a fun punch you can throw together for a wedding or a graduation party or “hey look I’ve got a stoop we can sit on for a few hours let’s make a punch and call it a party” party. You’ll find a reason guys to make this punch. It’s also a lovely pink-hued punch for our SoCal June gloom, but it will work for sunny days too. Let’s just all agree not to call it a millennial pink punch. Ok? It was inspired by Turkish cuisine with pomegranates, pistachio and orange blossom water, otherwise known as “Essential Oil of Neroli”.

I’ll tell you upfront, it’s gin based, and I can already hear some of my pals whining about how they don’t drink gin. But trust me! It layers nicely in here and if you use a London dry, like I tell you to, then it won’t be an overpoweringly “gin” punch. Pairing it with a rich pomegranate reduction give a sharp sweetness with a nutty layer from some pistachio orgeat. The whole punch gets tied together with the amazing scent of Nielsen-Massey’s Orange Blossom Water.

There is a tiny amount of the orange blossom water in the pistachio orgeat, but adding in the aroma directly to the punch makes for a more prominent aroma. Also, if you opt not to make the orgeat then this guarantees that you’re still getting lots of orange blossom with every sip.

I’ve been using the Nielsen-Massey vanillas for over a decade now and have started using their extracts in cocktails these past few years. All Nielsen-Massey products are all-natural, certified gluten-free, certified Kosher, allergen-free and GMO-Free, and there is an expanding line of certified organic products (right up our alley!). Their orange blossom water is my go-to for my obsession with almond-alternative orgeats as well.

Are you ready to start your summer punch party? Let’s get mixing.

Desert Rosé Punch

Serves 5-7 guests

7-1/2 ounces London dry style gin, such as Beefeater
1-1/2 ounces pistachio orgeat (recipe here, or sub in orgeat of choice)
2-1/2 ounces pomegranate reduction (recipe follows)
2-1/2 ounces freshly squeezed lime juice
1-1/2 teaspoons Nielsen-Massey Orange Blossom Water, or to taste
1 bottle of sparkling rosé wine
orange slices and pomegranate seeds for ice block

  • The day before, freeze together the orange slices and pomegranate seeds with water in a container that will fit your punch bowl.
  • At least an hour before serving, combine the gin, pistachio orgeat, pomegranate reduction, lime juice and Nielsen-Massey Orange Blossom Water into your punch bowl. Refrigerate until ready to serve.
  • To serve, stir mixture and add ice block to the punch bowl. Top with sparkling rosé wine.

Pomegranate Reduction

1-1/2 cups all natural pomegranate juice

  • In a small saucepan over medium high heat, bring pomegranate juice to a boil. Lower heat to a simmer and let sit until juice reduces to a little over a quarter cup.
  • Remove from the heat, let cool and store in an airtight container in the refrigerator for up to one month.

For more info on Nielsen-Massey Orange Blossom Water and all their products, check them out at nielsenmassey.com or on Instagram, Facebook and Twitter!

Let’s Get Fresh! what to make and drink with all that winter citrus

Winter is officially citrus season, which always seemed so bizarre to me. Why would this bright, summery feeling fruit be a winter crop? Maybe to cheer us all up during those dark winter days? Well, drink (or make!) a few of these citrus concoctions and you’ll be smiling soon.

When you have too many Meyer Lemons:

Meyer Lemon Rosemary Syrup // StirAndStrain.com

Meyer Lemon Rosemary Syrup

Meyer Lemon Bitters

What about Tangellos:

Tangelocello // stirandstrain.com

Tangelocello

Rosemary-Tangelo Shrub

Lots of Mixed Citrus…make some punch:

Smoky Sage Punch

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction

Smoked Rosemary Rum Punch

9 Ladies Dancing Scotch Punch

And then there’s always the cocktail option:

Sugar, Spice and Citrus Play Nice Cocktail

Smoky Citrus Rum Old Fashioned Cocktail

Hot Ward 8 Cocktails

Fresh Lime Soda Sweet, Salty and Boozy

Chamomile and Tangerine Sparkling Cocktail for Two

What You Should Be Drinking on Thanksgiving

I’m not one to tell you guys what to do, but if you’re looking for something to make this week for your holiday table, here are a few suggestions! Happy Thanksgiving everyone!

Smoky Sage Punch // stirandstrain.com

Smoky Sage Punch

Cranberry Black Pepper Shrub Cocktail // stirandstrain.com

Cranberry-Black Pepper Shrub Cocktails

Smoked Rosemary Rum Punch // stirandstrain.com

Smoked-Rosemary Rum Punch

9 Ladies Dancing Scotch Punch // stirandstrain.com

9 Ladies Dancing Scotch Punch

Savory Lemon Suze Sparkling Cocktail // stirandstrain.com

Lemony Suze Sparkling Pitcher Cocktails

Spiced Pumpkin Bourbon // stirandstrain.com

Pumpkin Spiced Bourbon

Sparkling Pomegranate Caipirinha // stirandstrain.com

Sparkling Pomegranate Caipirinha

Maple Blueberry Sparkling Cocktails //stirandstrain.com

Maple Blueberry Sparkling Cocktails

The Pisco Kid And another new egg white substitute for cocktails!

The Pisco Kid Cocktail // stirandstrain.comIf you’re visiting Los Angeles, or happen to already be a resident, and want to find a bar with a decent jukebox, I have a few I can recommend. There’s my beloved Tonga Hut in the Valley, The HMS Bounty in Koreatown, and then there’s Footsie’s over in Highland Park. I’m sure there are some more bars out there that have a great jukebox selection but these are my go-to’s. Feel free to leave your favorites in the comments.

The Pisco Kid Cocktail // stirandstrain.comI always have my favorite songs and will seriously put on $20 worth of music; alright, alright, I’m a total jukebox hog. Footsie’s in particular I always start with the Cisco Kid by War. I have no idea why, I just like to start my set off with that. I heard that song out of the blue the other day and have been reminiscing about jukebox playlists ever since. That song is also probably why I’ve created this cocktail.

The Pisco Kid Cocktail // stirandstrain.comYou’ve read on here before my thoughts on pisco- it’s a versatile mixing spirit that I don’t think gets enough credit. I’ve also used the base recipe for a pisco sour to show you how you can use BEER! as an egg white replacement. Today I’m riffing on that theme again, making a cocktail that calls for egg whites without eggs. But this time we’ve got a fun new ingredient to play with: Instafoam!

The Pisco Kid Cocktail // stirandstrain.comYou might not be a vegan but you might be someone who cringes at the thought of an egg white in a cocktail. Even though most bars are either using pasteurized egg whites or eggs from their own back yard chickens (I’m sure that’s a thing) to prevent salmonella from entering your cocktail. Still, I get it, you don’t want to drink the egg whites. So now you can give Instafoam a try. But won’t it just make the cocktail taste all chemically? NO! I know way back in the dark days when there was only Fee Foam you were going to get a weird aftertaste (and I’m not knocking on Fee Brothers, they were a beacon of bitters in a world that didn’t understand the need yet.) but here you just taste the cocktail.

So now you’ve got THREE replacements for egg whites in cocktails to either make your drink vegan, or just to avoid raw eggs: beer, aquafaba and Instafoam. OK, now onto the actual cocktail recipe.

The Pisco Kid Cocktail // stirandstrain.comYes, this is a riff on pisco sour cocktail. We’ve got the usual culprits: pisco, lime juice, simple syrup, bitters. However, we’ve spiced it up a bit with the addition of jalapeño jam. I often add marmalade or something of the sort to a whiskey sour just to give it an extra layer of flavor. Here it does the same with a spicy, slightly sweet bite with just a bit of earthy aftertaste from those peppers.

Note: if your jam is more on the solid side, you’ll want to break it up first in the shaker with a muddler to hasten the shaking time and to make sure it gets well incorporated into the drink.

2 dashes Instafoam
2 ounces pisco, Encanto used here
1 ounce lime juice
1 tablespoon jalapeño jam
1/2 ounce simple syrup
3-4 dashes of Angostura Bitters

In the bottom of a shaker, add your Instafoam first. Then pour in pisco, lime juice, jalapeño jam (see note above) and simple syrup. Fill ice 2/3 up shaker. Shake hard for about 20 seconds and strain into a rocks glass. Top with a few dashes of Angostura Bitters.

Sparkling Caramelized Peach Rum Punch

Sparkling Caramelized Peach Rum Punch // stirandstrain.com Sadly, peaches are quickly disappearing from the farmer’s market this month so I thought I’d give them one final nod before we go full into Fall this week.

Sparkling Caramelized Peach Rum Punch // stirandstrain.comI don’t know about yours, but since it is the end of the season, my peaches are starting to look a little worse for wear. They’re RIPE, and maybe not so pretty looking anymore. When this happens, I fire up the grill and send them on their way Viking style (on fire).

Sparkling Caramelized Peach Rum Punch // stirandstrain.comToday just happens to be yet another drink holiday, but one I tend to enjoy: Rum Punch. Yes, even Rum Punch gets its own day now. But you know, Tuesday is a good enough reason too to enjoy one of these cocktails.

Sparkling Caramelized Peach Rum Punch // stirandstrain.comKeeping it simple, but full of flavor, this punch gets a double peach kick from grilled and caramelized peaches and a few good glugs of Bundaberg’s Sparkling Peach brew. We’re big fans of Bundaberg’s ginger beer so we thought we’d try their sparkling brewed drinks too.

Sparkling Caramelized Peach Rum Punch // stirandstrain.comThe final rum punch comes together with an aged rum, fresh lime juice and the peaches. It tastes a bit tropical, with juicy peach flavors and a sour bite from the lime juice. The rum rounds it out with earthy notes and the sparkling peach gives it a pleasant, but not overpowering, bubbly lift. Nice and simple.

Sparkling Caramelized Peach Rum Punch // stirandstrain.comYields 2-3 drinks

1/2 peach, sliced
2 ounces freshly squeezed lime juice
4 ounces aged rum
Bundaberg Premium Peach Sparkling Brew*

  • Lightly oil a grill or grill pan over medium high heat. Grill peaches until soft and with noticeable grill lines. Flip sides once or twice to fully cook through, about 5 minutes. Remove from the grill and let the peaches cool.
  • In a small pitcher, muddle 2/3 of the peach slices with the lime juice. Add in the rum and let sit, refrigerated, for at least an hour (mixture can sit up to 8 hours).
  • When ready to serve, top mixture with the Bundaberg Premium Peach Sparkling Brew and stir gently. Pour over ice and garnish drinks with remaining peach slices.

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.

{Now Closed} Giveaway // Cocktail & Sons Cocktail Syrup Trio And how to make the perfect Hurricane Cocktail with Fassionola

Giveaway: Cocktail & Sons Syrups // stirandstrain.comFassionola. You might be wondering what that word is, or whether or not I am misspelling something. But if you’re not familiar with that word, you’re making your Hurricane cocktail all wrong.

Wrong?! Well, we’ve had to swap out ingredients for a long time since Fassionola, a syrup made from a blend of strawberries and tropical fruits, hasn’t been on the market for, oh… 30+ years now. The syrup is one of the original ingredients in the famed Hurricane cocktail as invented at Pat O’Brien’s in the French Quarter. It has a history, and now Cocktail & Sons have resurrected it, and one lucky Stir and Strain reader can score a bottle. And since everyone is in a generous mood, they’re also giving away bottles of their Mint & Lemon Verbena and the Spiced Demerara Syrups. All superb fits for your summer drinking needs.

Giveaway: Cocktail & Sons Syrups // stirandstrain.comSince Cocktail & Sons prides themselves are only using the best seasonal ingredients in season, the Fassionola syrup will only be available until June 30th (strawberries don’t grow in October…)! So stock up if you can. And in the meantime, enter below to win your own bottle: you get up to 8 entries to help you along (open to US residents only)! Giveaway ends at 11:59pm PST Sunday May 29th, 2016. For more information on Cocktail & Sons, check out their website at cocktailandsons.com today! Good luck!

a Rafflecopter giveaway

And once you do get a bottle of the Fassionola, you can craft the BEST Hurricane cocktail to sip all summer long:

Classic Hurricane

1.5 oz. Rum (Cocktai & Sons recommend aged rum or rhum agricole, nothing too dry)
.75 oz. Cocktail & Sons Fassionola
.5 oz. Fresh lime juice
Glass: Tall
Garnish: Lime wheel

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a tall glass filled with fresh ice. Garnish with a lime wheel.

Cucumber Seas Cocktail

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comThis post is brought to you by Thatcher’s Organic Artisan Spirits. Recipes and ideas are my own.

Several years ago, when I was still working at a 9 to 5 job, I flew into Chicago for a boring conference. This was one of those conferences that not only had a floor devoted to awkward introductions and sweaty handshakes, but hours and hours of mandatory workshops. After 4 days I was exhausted in every way, but, thankfully I lopped on an extra day for sightseeing—I had never been to Chicago before.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comRight before I had left for the trip a coworker, who was born and raised in the Chicago area, told me I should check out the miniatures over at the Art Institute. I didn’t have time to do any research about what I’d find there prior to leaving, so it was going to be a surprise. I ended up booking a hotel about two blocks from the AI and since I am always keen to check out some art (I got that BA in art history you know…) I decided that I’d take some “me” time and stroll on over there. And it was AMAZING.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comGuys, I have a secret to tell you all: I LOVE manufactured environments. Disneyland, Vegas, countless restored houses in New England I frequented as a child, and these tiny miniature rooms…  This might be why I chose to make dioramas for all my book reports when that was an option (see list here). I’m sure someone out there could psychoanalyze why but who cares?

Today I’m taking that idea of the small, magical environment and turning it towards cocktails. Recently I stumbled upon these really unique cocktail glasses made by Czech designer Martin Jakobsen and it was love at first sight. The shapes and stylings had the gears in my brain turning at high speed: what to make first?

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comI loved how these looked like terrariums and my mind wandered towards air plants and sea grasses. And cucumbers. Not sea cucumbers mind you, but just the regular guys you see at the market. I had recently received a bottle of Thatcher’s Organic Cucumber Liqueur and had developed a recipe using shiso and coconut milk. The dreamy liquid seemed to me the perfect base to display inside the globular glass and using the green elements from the drink, I could create my own little world in a cocktail.

The cucumber liqueur has a perfectly light and sweet taste that married well with the coconut milk. Together they create a slightly creamy cocktail with a tart, floral and subtle cucumber flavor. I chose a pinch of hibiscus salt for balance in the finish. The hibiscus gives another layer of floral to the nose and just a touch of bitterness. To make the sea grass garnish in the globe, I dehydrated cucumber peels at 200°F for 15 minutes in the oven. The effect is purely aesthetic but I do love the smell of dried cucumber too.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comAnd guys, you don’t need these little globe cocktail glasses to make the drink. A double rocks glass will do just fine too.

Thatcher’s Organic Artisan Spirits are right up my alley. They use all natural, sustainably farmed, organic ingredients all made in small batches by people—not machines. I invite you to check out their Cucumber Liqueur and their entire product line at thatchersorganic.com.

Now let’s get shaking!

1-1/2 ounces vodka
1 ounce Thatcher’s Organic Cucumber Liqueur
2 shiso leaves
1/2 ounce lime juice
1/2 ounce simple syrup (1:1 ratio)
3/4 ounce coconut milk
Hibiscus salt and cucumber slices for garnish

In the bottom of a shaker, muddle the shiso leaves with lime juice. Add in ice 2/3 up the shaker and then pour in the vodka, Thatcher’s Organic Cucumber Liqueur, simple syrup and coconut leaves. Shake hard for 20 seconds and double strain into a rocks glass with ice. Garnish with cucumber slices and hibiscus salt.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.com

*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

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.