If you’re anything like me, scrolling through endless Instagram photos of kids out at a festival, profusely sweating and pretending to smile at the camera, you’re SO happy you didn’t wait in line 45 minutes for a watered down margarita. You get to drink yours with 2 ounces of top shelf booze in front of the air conditioning. You win.
Still miss that 104° heat? Make your home bar into your own oasis. Here’s how…
Do they even serve alcohol at these festivals? Who cares! You have a well stocked bar cart at home. Throw up some cactus photos, maybe in #milleniumpink and match your glasses to that desert vibe. Crochet. There has to be lots of crochet things. A hanging chair to sip cocktails in? YES! And maybe some hanging crochet fruit baskets to match. Add in some tassels and some leather fringe. And if your festival look veers off in the electric art dream in the desert, might I suggest uranium glow-in-the-dark mixing glasses and colorful rainbow ice cubes? You can always use that glow stick to mix a few drinks with too.
This post is brought to you by Don Q Oak Barrel Spiced Rum. Recipes and ideas are my own.
I’ve decided I hate the term “binge watching” television. The term makes it sound like it’s a bad thing to watch a few hours of House Hunters International. And that, folks, is not a bad way to spend a few hours of relaxation time (i.e. kids are asleep).
The couples on that show are fantastic to watch. Either they are attempting to look into the camera and say something positive about this bungalow in the jungle with giant flying bugs because they are fulfilling some dumb dream when they spent two weeks there in college and now are realizing how difficult it will be dragging their whole family there… OR their significant other is making them get a second house and they are just seething on the inside while obviously trying not to look angry for a national audience. But we can tell!
At the end of the island episodes, the couple is always cheers-ing with some fantastic looking cocktails and they somehow look content with their decision to be the crazy Americans on that island. If they were in Puerto Rico, by the way, they probably were sipping on a cocktail made with Don Q rum.
Today’s recipe is in partnership with Don Q Rums and we’re featuring their newest rum offering the Don Q Oak Barrel Spiced Rum. Don Q Rum has only been in the States a little over a decade, but has been a popular choice in Puerto Rico for 150 years, making it their #1 rum. This spiced rum packs a punch of flavor with vanilla and pepper and just enough sweetness for my palate. While you can definitely sip this rum, it’s also a great mixing rum to make unquestionably delicious cocktails. So that’s what we’re doing with it now!
With such strong flavors to start with in the rum, I decided to use some equally strong flavors to compliment that spiciness. When you think powerful, do you think about gunpowder? In cocktails?! I do, but this version of gunpowder comes in the form of tea. Gunpowder green tea to be exact. Teas are great options for giving subtle (and sometimes not so subtle. Hello lapsang souchong tea!) flavor to cocktails. I steeped this savory, smoky tea in a simple syrup to lend a savory note to the drink and to balance the sweetness of the other components. Thinking of Puerto Rico, I opted to add some guava nectar for tropical sweetness and a big squeeze of lime finished with a touch of orange curaçao. The drink starts sweet, but ends with a lingering earthiness. To give it a finishing kick, the glass is rimmed in a mixture of salt and cayenne.
Ok, so now that we have our tropical inspired drinks, we can get back to the tv watching. While these house hunters might make very questionable choices, make sure your cocktail is unquestionably delicious.
Spiced Gunpowder Guava Cocktail
1-1/2 ounces Don Q Oak Barrel Spiced Rum
3/4 ounce guava nectar
3/4 ounce freshly squeezed lime juice from about 1 lime (reserve lime shell)
1/2 ounce gunpowder green tea syrup (recipe follows)
1/4 ounce orange curaçao
1 teaspoon kosher salt and a pinch of cayenne pepper for garnish
First, combine salt and cayenne pepper in a shallow bowl. Using your spent lime, moisten the outside of your cocktail glass by rubbing the rim with the lime. Rim the side of the cocktail glass in the salt and cayenne mixture.
Next, in a shaker ⅔ filled with ice, pour in Don Q Oak Barrel Spiced Rum, guava nectar, lime juice, gunpowder green tea syrup, and orange curaçao. Shake for 20 seconds and strain into pre-rimmed cocktail glass.
Gunpowder Green Tea Syrup
Yields approximately 5 ounces
3 bags of gunpowder green tea (or two heaping tablespoons if you have loose tea)
1/2 cup granulated sugar
1/2 cup water
In a small saucepan, combine sugar and water. Bring to a boil and remove from heat. Stir in teabags (or loose tea if using). Steep for 10 minutes. Strain and use immediately or store in an airtight container in the fridge for up to one month.
For more information about Don Q Oak Barrel Spiced Rum and all their exceptional rums, their commitment to sustainability and quality, and for additional drink & garnish ideas and proper glassware tips please visit their website at donq.com.
It’s March. It’s almost spring. Let’s refresh that bar cart with a little smattering of green and gold. Lucky Charms cocktail garnish optional.
Thank your lucky (edible) stars we’ve been scouring the internet for some new bar cart items this month. First, skip the green beer and get yourself some green liqueur instead. Now that you’re adulting, a gilded bar cart is much prettier than a cardboard box. Next, grab yourself some equally pretty gold jiggers and a functional pitcher (for like, water or holding straws). And OK, yes, you can have ONE novelty glass. And a stir stick or two. And if you insist, some mint bitters for that adult Shamrock Shake you secretly want.
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.
*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
This 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.
Ok 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.
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.
Right 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
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.
This year for Mother’s Day, give her what she really wants: a couple bottles of Prosecco and for you to leave her alone.
Why have Mom choose just one little black number when she can have a black, grey and white choice (of Prosecco, that is). A dash or two of bitters into a flowery tumbler will make for a delicious road soda on the way to brunch. Give her a few cocktail pins to hold her scarf in place and away you go! And after all the kids have gone, all she wants to do is soak in a giant daiquiri bathtub and slather wine on from head to toe. Don’t we all?
One week from tomorrow it’s OK to carry around a riding crop and wear a helmut in public. Be prepared. Get bourbon.
Leave those tiny silver cups at home, we’re feeding a crowd. And by feeding I mean drinking a giant silver punch bowl filled with Mint Juleps. So get your Maker’s Mark, and a commercial ice crusher, and if you have the time, grow some mint! Or, you could just fake it and add in some mint simple instead. Stir it all up with some wild horses, and please, gentlemen, use a napkin.
Hey guys! I wrote a long, “science” laden post all about aquafaba over here and this post is where I’m sticking the recipe for properly making the cocktail. But for the short version, aquafaba is the cooking liquid from beans like chickpeas (or any neutral tasting legume) that is used in place of egg whites. Hence, a vegan cocktail (unless your bourbon is fat washed or you cooked your beans in chicken stock)!
Note: if you want to make this with an egg white, you can do a 1:1 substitution for the aquafaba. It just won’t be vegan anymore.
1-3/4 ounce sloe gin, I used Spirit Works Distillery*
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup (1:1 ratio)
1 ounce aquafaba, see note above
2 ounces chilled club soda, Q-Club used here
In a shaker, combine sloe gin, lemon juice, simple syrup and squafaba. Dry shake with 1 ice cube until very frothy (I find this takes anywhere from 15 -30 seconds). Then add ice until shaker is 2/3 full. Shake again to combine and chill for about 20 seconds. Strain into a highball glass and add club soda.
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.
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.
It’s Spring! And I think it’s time for a little cocktail refresh don’t you? I LOVE a cocktail made from fresh ingredients, and even better when they come from my garden. This week we’ve got a giveaway that’s sure to bring on the cocktail inspiration (from your garden, or, you know, the supermarket). Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinkerhas over 80 recipes that are not only delicious, but can also provide a health boost too!
Blending superfoods right into your drinks, Aron’s recipes use unexpected ingredients, like ginger, kiwis, coconut water, kale, and kombucha, for powerful health benefits and surprisingly delicious flavors. A boozy boost is optional, but highly recommended, in recipes like:
* Papaya Passion Fresca * The Drunken Avocado * Yellow Mary * Retox Detox * Mexican Chocolate Buzz
Besides cocktail recipes, it also includes some fun ideas for making boozy popsicles, flavored ice cubes, infused spirits, and lots of techniques to up your cocktail game!
And we’ve been doing some Spring cleaning around Stir and Strain headquarters (like updating our bar shelves) and have put together a fun grab bag of goodies (no booze though this time, but we promise it’s fun stuff!).
So are you ready to stuff some Spring into your drinks?! Me too! Oh wait, I can’t enter. But you can! Check out the options below to enter and get up to 11 entries to win. Giveaway ends at 11:59pm PST Sunday April 10th, 2016. For more information on Zen and Tonic and the Healthy Bartender, check out the Jules Aron website!