Warning: do not attempt to set off firecrackers after drinking these cocktails.
And then there are those cocktails that, visually, wowed the pants off me. When I was in Chicago years ago for a trip I decided to pop over to The Aviary because a friend had recommended it. We went at opening and did not get a reservation as advised (Which seemed like such a crazy idea at the time. Oh how times have changed!) but lucked out and got a table with little wait. I can see the plastic bag filled with smoke, a cocktail glass hidden away within. I remember the small crack of opening the ice sphere that housed a cocktail. The feel of the paper bag wrapped glass bottle. But–– I could not tell you what any of these tasted like. I sat here and tried but it’s the memory of how they looked, more than taste, that has stuck with me.
Today I’m hoping to bridge that gap for you all with this newest cocktail. With flavors both familiar and a little outside the box, and a touch of theatrics in the garnish, this cocktail, which I’m calling The Purple Halo (that will make more sense later) is both tasty and a stunner to look at.
I’ve partnered again this week with Exotico Tequila, and long time favorite Mountain Valley Spring Water to make a cocktail you can impress your guests with all summer long. The base of the cocktail is Exotico Tequila Blanco, made from 100% blue agave and has a slightly spicy flavor profile that mixes really well here. I paired it with agave, lime, and fresh basil to play off its herbal notes. The cocktail then gets a good splash of Mountain Valley’s Sparkling Essence Blackberry Pomegranate Water. Mountain Valley has smaller bubbles, so it adds just a touch of effervescence to the drink without overpowering it. The all natural flavors also add subtle hints of flavor and don’t hijack your drink (or make it taste artificial) resulting in a nicely balanced cocktail.
While delicious on its own, I wanted you to also remember this visually, and that’s where butterfly pea flower tea comes in. If you’ve come across those color changing cocktails on Instagram, this is where they are getting their magic from. You don’t need to be a cocktail wizard to pull this trick off; you just need to be able to order online and make a cup of tea. I was introduced to this tea a few years back when I was still making cocktails with the local Los Angeles pop up The Coconut Club. We made a welcome Ti’ Punch that changed color before the guests’ eyes. They got a kick out of it; we got written up in the local paper. And now your guests will remember your drinks and talk about it for years to come (I cannot guarantee this). The tea changes color, from a dark cobalt to purple or pink, depending on the pH of the liquid you add to it. In this cocktail, the lime juice will start that color change as the ice cube of tea melts into the drink, creating rings of color in the glass.
The butterfly pea flower tea is very, very mild and with the slow dilution does not contribute significantly to the overall flavor of the drink… but it does look cool! So, if you don’t want another box of tea bags taking up real estate in your pantry, you can leave this out and enjoy the cocktail as is.
Ok, so let’s make something cool now!
The Purple Halo
1-1/2 cups Mountain Valley Spring Water
2 tea bags Butterfly Pea Flower Tea
1-1/2 ounces Exotico Tequila Blanco
5 basil leaves
3/4 ounce freshly squeezed lime juice
1/2 ounce agave syrup
2 ounces Mountain Valley Sparkling Essence Blackberry Pomegranate
basil leaf for garnish
- First, make the butterfly pea flower ice cubes by bringing 1 cup of Mountain Valley Spring Water to just under a boil. Add in tea bags and steep 10 minutes. Remove tea bags and let cool. Pour water into sphere molds and freeze overnight.
- To make the cocktail, remove ice spheres from molds and set aside. In the bottom of a shaker, muddle basil leaves with tequila. Fill shaker 2/3 with ice and then pour in lime juice and agave. Shake 20 seconds and strain into an oversized coupe or double rocks glass. Add butterfly pea flower ice sphere and top with Mountain Valley Sparkling Essence Blackberry Pomegranate. Garnish with basil leaf. Watch as the rings slowly start to form.
This weekend we’ve got a double dose of reasons to celebrate. Saturday marks the 144th Kentucky Derby and Cinco de Mayo, both happening on the same day. No need for a sad case of FOMO, we’ve got a drink that celebrates both: the Tequila Mint Julep.
For more information on El Mayor Tequila and their entire product line, please visit them at elmayor.com!
Let’s ring in the New Year with giant flowing bowls and sparkling cocktails. And shove 2017 out the door!
And if you’re looking for a few last minute ideas to decorate your bar cart for your New Year’s Eve party, check out our latest Bar Cart Styling post HERE!
We’re heading into full-on holiday mode today folks. You’ve given yourself permission to eat all of Santa’s cookies. You’ve said yes one too many times to the egg nog at your company’s holiday party. You may have already put the batteries in your kid’s toy car they’ve been asking for and took it for a spin around the basement.
It’s a bit hazy whether you’re on the naughty or nice list. You might be thinking that you’ve got at least a week or so before you need to start questioning your life choices. So, I’m here to offer you a cocktail that’s on both lists; it’s a little naughty and a little nice.
Sound a little crazy? Well, putting all the health benefits aside (like aiding in digestion, a good source of probiotics, its detoxing benefits, etc…) I will tell you that Kombucha makes a great mixer. It’s my favorite addition to cocktails because it adds bubbles and a little sweetness to a drink. The reposado Exotico has a lot of warm, spicy flavors and Health Ade’s Reishi-Chocolate kombucha balances that out with some subtle hints of chocolate and some surprising umami as well (by its own it tastes like a Tootsie roll!). To bring out more of the vanilla in the Exotico I added a splash of Mexican vanilla extract in lieu of a syrup. The vanilla extract adds the extra punch without adding more liquid and sweetness to the drink while also introducing some floral aromas too. A good dose of freshly squeezed lime juice rounds out the drink with some needed acid. The taste is similar to a Margarita with hints of chocolate, spice and an herbal/grassy finish.
It’s not too late to slow it down and rethink your cocktail choices. You can enjoy a drink this holiday season that not only tastes good, but also has ingredients you can feel good about.
Happy Holidays everyone!
lime peel for garnish
Build the drink: in a rocks glass filled 2/3 with ice, pour in Exotico Reposado Tequila, lime juice, Mexican vanilla extract and Health-Ade Reishi-Chocolate Kombucha. Stir gently to combine. Express lime zest over drink and garnish.
For more information on Exotico Tequila, please visit them at exoticotequila.com.
I think fruitcake gets a bad rap. If someone gifted me one, I’d probably say thank you, dunk a slice in some milky coffee and enjoy my day. Who had it in for this fruit and nut studded loaf? Who made the association between fruitcake and a brick? Was it a slew of poorly made, overly manufactured cakes hitting the market all at once? These are the questions keeping me up at night, making me scratch my head and then making me wander into the kitchen looking for a piece of cake.
A “Fruitcake” Cocktail
2 ounces Exotico Reposado Tequila
1/4 ounce maraschino liqueur
1 orange slice
1/2 teaspoon currants (or one large pinch to taste)
1/2 ounce freshly squeezed lemon juice from about 1/2 a lemon
2 dashes black walnut bitters
2 dashes Angostura bitters
1 ounces sparkling apple cider
orange slice for garnish
In the bottom of a shaker, muddle together maraschino liqueur, orange slice and currants. Fill shaker 2/3 with ice and pour in Exotico Reposado Tequila, lemon juice, black walnut bitters and Angostura bitters. Shake hard about 20 seconds. Strain into a rocks glass over fresh ice. Top with sparkling apple cider. Garnish with an orange slice.
For more information on Exotico Tequila, please visit them at exoticotequila.com.
And then George Washington took out his Margarita machine and said, “Let there be frozen drinks!”. Happy 4th folks!
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…
1. Desert Distilling Vodka 2. Blush goblet 3. Cactus Print 4. Hanging Chair 5. Tassel Swizzle Sticks 6. Manila Bar Cart 7. Leather fringe flask 8. Cactus tumbler 9. Arette Tequila 10. Glow-in-the-dark mixing glass 11. Rainbow Ice Cubes
Catch up on all the gift guides here!
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!
The 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.
3 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.
I seriously received no less than 6 emails from PR companies pitching me “Labor-less cocktail ideas” over the past two weeks. Eye rolling aside, I get it. No one wants to spend time outside at their Labor Day BBQ making single drink requests for every person that stops by. It’s time for PITCHERS OF COCKTAILS! And I have a few ideas for you guys. Check them out below.