This 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.
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This post is brought to you by Blue Nectar Tequila. Recipes and ideas are my own.
Right now I’m in the middle of a frozen drink-a-thon session. I fear for the life of my blender’s motor. Everything is getting thrown in there, all with a good helping of booze. As our big summer holiday draws upon us, I thought I’d get a little technicolor creative this year and bust out my red, white, and blue drink ingredients. The liquor of choice today: Blue Nectar Tequila.
When it comes to blue drinks, I usually head straight to the Tiki classic Blue Hawaii, I mean, obviously if you’re been following my Instagram account. But today I wanted to revamp that classic with a little South of the Border pizzazz. Maybe… a little Fun in Acapulco? (OK, OK, I’ll stop with the Elvis movie references).
You could just enjoy the tequila on its own, but today I decided to use it as the base for the cocktail. Blue Nectar Tequila’s Silver has an earthy, slightly spicy, honeyed flavor profile that is a perfect mate for fresh, zingy pineapple juice. It’s triple distilled so the flavor is not overly aggressive and works really well in cocktails. Paired with a nice splash of freshly squeezed lime juice and a touch of blue curaçao, this is definitely miles above the original. (The Blue Nectar is not actually blue, so you’ll need a little help for the blue color from the curaçao. The “blue” refers to the blue agave that is used to craft the tequila.) For a little patriotic flair, frozen watermelon gets blended in for a sweet, fresh layer of flavor. And it’s up to you: layer it between the blue, or just blend it in with the whole batch. It’s a holiday weekend; don’t sweat the small stuff.
Now, while adding ice to blend will usually either 1. water your drink down or 2. dull the flavors, here we’re adding just enough to flash blend it and get it icy while keeping the flavors fresh and bold.
While this drink can hold its own, I couldn’t resist crowing the whole affair with a salted coconut foam. Think of it as the white caps crashing on waves, or a soft cloud in the deep blue sky, or the white smoke smoldering on the lawn after you accidentally set your grass on fire trying to ignite a couple of Roman Candles. Regardless, it’s a light way to add the cream to your drink, and the salt keeps the whole cocktail from being too sweet, which I truly appreciate on a hot day.
If you’re in a place where fireworks are legal, by all means, bring out the sparklers, but, if you’re in a state like California, where the pyrotechnics are left up to the professionals, then a dash of edible gold stars is good enough for a sparkling garnish.
Add all ingredients to a whipped cream canister. Close the canister, shake hard, charge it with a whipped cream charger, shake, charge with a second canister and refrigerate at least one hour until ready to use. Will keep fresh for up to a week in the refrigerator.
Fun in Jalisco Cocktail:
1 cup watermelon cubes, frozen
4 ounces Blue Nectar Silver Tequila
6 ounces pineapple juice
2 ounces lime juice
1 ounce blue curaçao
1-1/2 cups ice cubes edible gold stars
In a blender, first blend watermelon cubes until even consistency (make sure cubes are small, if the cubes freeze up in the blender, add 1 teaspoon of hot water to the blender). Pour into a separate container and set aside. Next, combine Blue Nectar Silver Tequila, pineapple juice, lime juice, blue curaçao and ice in the blender. Blend for 15 seconds until even consistency. To serve the drink, in a tall glass pour in the tequila mixture until about halfway up. Pour in a layer of the watermelon puree (about half the puree), and then top with additional blue mixture. Add salted coconut foam on top and sprinkle with gold stars.
The drink is quite refreshing with a nice blend of sweet, tart and spicy from the tequila. The salted coconut can be gently mixed in for added creaminess or left atop the cocktail for between sips.
Today I just realized that soon, tomato season will be over. This is a hard pill to swallow because somehow this summer sped by so fast that I don’t feel I indulged on enough tomatoes. To compensate, I went to the farmer’s market this weekend and I, perhaps, overbought by a pallet or two.
Lately, if you’ve been reading on here with any regularity, you might have noticed that I’ve been lamenting the summer produce as it starts to slowly leave the aisles of the local farmer’s markets. Using seasonal products has always been a priority on here, and really, for many people now, it’s not a very new concept anymore. However, after years of living with the same produce available all year round, I find that I’m still getting used to this idea. You mean I can’t have fresh tomato pasta in a few weeks? No more bruschetta? No more PEACH DAIQUIRIS?!?!
OK, I’m calm now but I still have this giant bag of tomatoes that have to get preserved somehow. Well, I can eat only so many of these guys, so then I turned to preserving the flavor of tomatoes. Yup, the flavor.
For this recipe, in partnership with Absolut Vodka, I get to hang on to that summer tomato flavor for as long as I have this bottle handy (which actually could get used up pretty quick in my house). Absolut is a good match because they also care about making things seasonal and local; in making Absolut Original they use local ingredients and keep farming and production in the surrounding community of Åhus, Sweden. They have a craft approach to details, like using crop rotation to naturally restore the area’s wheat fields, and making all the famous bottles at a 300 year old glassworks nearby. Their name for keeping everything in Åhus is One Source. They even feed the local farm animals the spent grains from production; talk about a happy cow!
For the base, I chose cherry tomatoes over larger ones so that I could get a nice mix of tart, sweet and sour flavors to make the “water” more layered and not just a single note. I also decided to add a touch of salt to each individual cocktail instead of the larger infused batch. This was done so that serving this, guests who liked things a little salty could add more salt, and those who might even want to forego salt altogether could (although I wouldn’t suggest it). The base itself then would remain a consistent flavor. Using the Absolut Original vodka also means that I have a consistent flavor and quality in all the cocktails.
The black pepper and thai bird chili give the base its earthy, spicy flavor and the heat factor is completely up to you (as it should be). I like enough heat so that the cocktail has some zip to it, but I don’t let it overpower the other star ingredients. Otherwise I would have made you a chili pepper cocktail.
Let’s make a drink!
Spicy Tomato Water Infused Absolut Vodka
750 ml bottle Absolut Original Vodka (a little over 3 cups)*
3 cups cherry tomatoes, chopped
2 thai bird chili peppers, roughly chopped with seeds
1 tablespoon black peppercorns, whole
Combine all ingredients in an airtight container. Leave in a cool, dark place for 3 days. Strain ingredients through a cheesecloth lined fine strainer into a clean, airtight container. For optimal flavor, use within 6 months. This recipe can easily be scaled down or up.
Spicy Tomato Water Martini
3 parts Spicy Tomato Water Infused Absolut Vodka (recipe above)
1/4 part Noilly Prat Dry Vermouth
pinch of good sea salt
cherry tomato and cocktail onions for garnish
In a mixing glass filled 2/3 with ice, add vodka, dry vermouth and salt. Stir about 20 seconds and strain into a chilled coupe. Garnish with cherry tomato and cocktail onions.
*This post is sponsored by Absolut Vodka. If you’d like to find out more on their consistent commitment to exceptional quality vodka, please visit them here!
Bottling cocktails to have on hand at home (or to bring to a party, or give out as baby shower gifts, whatever) is really very easy. Yes, like any project, you need to invest in some basic equipment. The internet is a great source for that (I’ll post some sources below), but if you’re in a town that has a beer supply shop you could also hop on down to one and very likely find these items. Let’s assume you have the booze on hand for a cocktail you’d like to bottle, then all you need are bottles, caps and a capper. And 2 out of the 3 items can be used over and over again.
Now what to bottle?
Last week Serious Eats published a recipe of mine that was a jumping off point to start bottling cocktails at home. I love single serving bottles that can be handed off to guests when they show up late to your house and demand that you make them a fancy cocktail. I’m not a night person, so my brain after 9pm is staticky at best (no one ever shows up for cocktails at 10am). However, if I have a small supply of varying fanciness in the fridge ready to go at a moments notice, then I look cool. And no one can tell I’d rather be in bed then entertaining (until I fall asleep mid-sentence on the couch).
Cocktails that work well in a bottled cocktail form have the standard rules of NO dairy and NO fresh juice due to stability issues (although I’m testing one of those out next week so check back in here!!). Instead of bottling the household standards of a Manhattan or a Negroni, likely choices since they’re all booze, I decided to riff on an Old Fashioned. It being summertime, I wanted a recipe that worked well both in terms of summer flavor and also would work in a bottle. Thus, the Salted Peanut Old Fashioned was born. Using peanuts in an Old Fashioned I’ve seen before, but I see it a lot on the sweet side. For this drink I wanted to cut back on the sugar, and create a more savory profile. The whole idea made me reminisce about late summer baseball games and eating peanuts and you can read all that in the original post. The summer 6-pack of beer was being replaced by a 6-pack of cocktails!
Couple facts to point out before we begin:
Water. Water is added to the base since we will NOT be stirring the cocktails. These are stand alone and can be poured right into your mouth and enjoyed from that bottle they’re living in. Or, if you want to get sophisticated, they can be poured into a chilled cocktail glass too. Also, the amount of dilution can be based on YOUR desire as well. Want it to be a tad stronger? Decrease the amount of water, but don’t forgo it altogether unless you want to stir these with ice when you crack them open.
Yes, there is an infusion in the recipe, but nut infusions tend to move rather quickly. 24 hours isn’t that long if you’re already dedicated to the project.
The amount of salt added is to MY taste, not your taste. So if you like things less salty, add less. More salty, add more. You should actually want to drink this.
Ready to start bottling? Let’s go!
Peanut Infused Rye
Note: the peanuts will soak up a few ounces of liquor, so you’ll start with more base rye than you think you’ll need.
16 ounces rye whiskey, such as Rittenhouse 100
1 cup (about 5-6 ounces) raw peanuts
Preheat oven to 350°F. Spread raw peanuts on a baking sheet and roast in oven for 20 minutes, stirring halfway through cooking. Let cool. Combine rye and roasted peanuts in an airtight container for 24 hours. Strain peanuts through cheesecloth over a fine strainer, and then strain liquid once more through a new cheesecloth. (If you feel like you’re not getting all the oils/fats/solids out, freeze the mixture for a few hours and scrape off any fats that rise to the top. Thaw, and then use below)
In a large measuring cup, combine all ingredients. Using a small funnel, pour 4 ounces of the mixture into each bottle. Using a capper, cap each bottle. Refrigerate if you’re using soon or you can store in a cool, dark place for several months.
The aroma is sweet and nutty while the cocktail has a rich, savory flavor that is complimented by the addition of salt. Bottling this will not change the flavors too dramatically (yes, they will meld a bit together) as we are not barrel-aging, we’re stopping the flavors in time. Summertime.
All of the materials to bottle cocktails can be found online and probably at your home brewer store. Want some guidance? Here’s where I got mine:Caps / Bottles / Capper