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.

Pitchers of Cocktails for Your Labor Day Weekend

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.

Drunken Apple and Rosé Sangria // stirandstrain.com

Drunken Apple and Rosé Sangria

Savory Lemon Suze Sparkling Cocktail // stirandstrain.com

Savory Lemon Suze Sparkling Pitcher Cocktails

Sparkling and Spiced Winter Sangria // stirandstrain.com

Sparkling and Spiced Winter Sangria

sage blackberry sangria // stirandstrain.com

Burnt Sage and Blackberry Sangria

Pisco Brunch Cocktail // stirandstrain.com

Pisco, Grapefruit, Lime and Thyme Pitcher Cocktails

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

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction

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.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comThis post is brought to you by Blue Nectar Tequila. Recipes and ideas are my own.

Admittedly, I let a lot of the drink holidays pass me by. Especially when they’re not really something I feel like celebrating (vodka + red bull day I’m looking at you). But today is a very special day. Today is Margarita Day.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comI drink Margaritas every day of the year. I don’t wait for Taco Tuesday and happy hour at my local cantina. I break them out over brunch or on any given Sunday. But usually just a single serving or two. Today, because we’re celebrating, we’re going big and making a Margarita PUNCH.

Since we’re still deep in citrus season, my family just got back from picking our own grapefruits, lemons and whatever else was hanging on those fruit-laden trees. The grapefruits were so juicy and tart and delicious, that I perhaps got a little overzealous with the picking. To make sure they go to a good home, they’ll be the base of the punch today. Not only will we use some of the juice, but the zest will go into the oleo saccharum, and the whole punch will get garnished with sugared brûléed wheels of the fruit. An honorable way for these grapefruits to go.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comEven though I love those grapefruit, to balance out the citrus flavors and make the base more complex, I’m creating a oleo saccharum with lemon and lime zest in addition to a few grapefruit zests thrown in. Creating the base this way gives the punch a strong citrus backbone that won’t get watered down and lost once the grapefruit juice, tequila and ice are added in.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comTo sweeten everything up and to highlight some of the more floral characteristics of the citrus, I’ve combined Tahitian vanilla (which is the most floral of the vanilla varieties) and piloncillo. Not sure what piloncillo is? That’s ok, I’ve only just started using it over the last few years myself. Piloncillo is evaporated sugar cane juice from Mexico. It’s not as sweet as regular cane sugar, but it has a wonderfully rich taste, similar to brown sugar. Again, to make this a more concentrated flavor bomb for the punch, the vanilla and piloncillo get made into a syrup and then reduced into a rich, syrupy sweetener.

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comThis wouldn’t be a Margarita without the tequila, right? For that I’m turning to Blue Nectar Silver Tequila for the perfect pairing to my grapefruit obsession. The clean vegetal flavor has just a touch of spiciness that balances out the sweetness of the citrus.

This is a versatile punch: serve it up with breakfast tacos or late in the afternoon all by itself; anytime really. But especially today, for the best drink holiday, Margarita Day.

For more information on Blue Nectar Tequila, please check out their website here!

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.comMakes approximately 12 servings

For the oleo saccharum:

4.5 ounces sugar
zests from 2 limes
zests from 2 lemons
zests from 1 grapefruit

  • To make the oleo saccharum, peel zests from limes, lemons and grapefruit, trying to remove as little white pith as possible. Toss the peels with the sugar, muddle to express oils, and let sit 6 hours or up to overnight in a nonreactive bowl (I use glass or a cambro container), covered. Strain peels from the mixture, set liquid aside.

For the vanilla and piloncillo reduction:

1 cup piloncillo
1 cup water
2 Tahitian vanilla bean pods cut into 1” pieces

  • In a small saucepan over medium high heat, combine piloncillo, water, and vanilla pieces. Bring to a boil and then reduce heat to a simmer. Simmer, uncovered, until mixture is reduced by half. Strain vanilla pieces out and store in an airtight container until ready to use. Will keep refrigerated up to one month.

For the punch:

750 ml Blue Nectar Silver Tequila
12 ounces freshly squeezed grapefruit, preferably oro blanco grapefruits
oleo saccharum
4 ounces vanilla and piloncillo reduction
1/2 cup freshly squeezed lemon juice
6 ounces orange curacao, preferably Pierre Ferrand Dry Orange Curacao
1 large ruby red grapefruit, sliced 1/4″ thick
1 tablespoon piloncillo

  • To make the punch, combine Blue Nectar Silver Tequila, grapefruit juice, reserved liquid from oleo saccharum, vanilla and piloncillo reduction, lemon juice and dry orange curacao. Stir gently to combine. Chill mixture.
  • To make the brûléed grapefruit wheels, place sliced of grapefruit on a wire tray over a cookie sheet. Sprinkle them with piloncillo sugar. Place them under a broiler, or use a culinary blow torch to caramelize the sugar and wheels. Let cool. Once the wheels are cooled, reserve 3 wheels for the punch bowl garnish and slice the rest for garnishing individual cups.
  • To serve, pour mixture into a punch bowl and add a large block of ice. Garnish with large brûléed grapefruit wheels. Ladle into individual cups with wedges of brûléed grapefruit. Optionally sprinkle with sea salt crystals.

Fun in Jalisco!

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

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).

Fun In Jalisco Cocktail // stirandstrain.com

 

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.Fun In Jalisco Cocktail // stirandstrain.com

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.

Fun In Jalisco Cocktail // stirandstrain.com

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.

Fun In Jalisco Cocktail // stirandstrain.comIf 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.

Happy 4th guys!

For more information on Blue Nectar Tequila, please check out their website here!

Makes 2 drinks

For the salted coconut foam:

7 ounces coconut milk
2-1/2 ounces egg whites
2 ounces simple syrup
2 teaspoons kosher salt

  • 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.

{Now Closed} Giveaway // Cinco de Mayo Gift Pack with Tequila Partida and Salt Traders

Giveaway with Partida Tequila and Salt Traders for Cinco de Mayo // stirandstrain.comThere was a time when “drinking holiday” meant you were either wearing green and getting pinched, or you had a reason to bust out that giant plastic chip and dip set that slightly resembled a sombrero. Now, thanks to the internet and society’s intense need to celebrate something every day, we can toast to Taco Tuesdays (actually I’m OK with that), National Brisket Day (May 28th. Actually, that sounds like an even better holiday) and National Fettuccine Alfredo Day (February 7th. Because…why again?). Even though every liquor also has its namesake day, I think I’ve reached the end of all these made up holidays and just want to go back to the basics.

Like Cinco de Mayo. Now, debatably, this holiday is more for the American audience. However, any reason for me to celebrate a culture whose food I would contentedly eat on a deserted island for the rest of my life is OK with me. Also, margaritas are pretty darn satisfying too. Which brings us to this fantastic giveaway I’m hosting.

I’ve teamed up with Tequila Partida (a favorite of mine you’ve seen around on the site before) and Salt Traders for this Cinco de Mayo gift pack! Just in time for this particular holiday, you can mix up your own batch of cocktails for celebrating. One winner will receive:

  • 1 Bottle of Tequila Partida Blanco
  • Partida’s Organic Blue Agave Syrup
  • 1 Fun Shaker
  • Salt Traders Margarita Salt with Chipotle Chile

Just bring the limes! Check out the options below to enter and get up to 10 entries to win. You MUST BE 21 and OLDER to enter. Giveaway ends at 11:59pm PST May 4th, 2015. Please see terms and conditions below (some states unfortunately are excluded from shipping liquor to). For more information on Partida Tequila, please visit them at partidatequila.com and Salt Traders can be found at salttraders.com. Good Luck!

a Rafflecopter giveaway

*Photos courtesy of CJ Allen Photography

The Lazy Person’s Guide to Drinking on Labor Day

Yes, I’m aware there’s been quite a number of round ups on the site this summer. But you know what? It’s SUMMER. Give me a break. To continue the trend of taking it easy as we head into Fall, I’m giving you yet another list of cocktails ideas. This time though I’m making sure they’re batched and sitting pretty in your fridge, waiting for you to break out a pitcher or blender to wizz them up at the touch of a button.

Pro tip: get someone else to make the bases for you.

Frozen Negroni Cocktail Slushies // stirandstrain.com

Frozen Negroni Cocktails. In regular flavor and watermelon.

saltedpeanutoldfashioned-cocktails

Salted Peanut Old Fashioneds. You should already have these made and in your fridge.

Hibiscus Lime Cooler Pitcher #Cocktail // stirandstrain.com

Hibiscus Lime Cooler. Because you should.

Sex on the Beach Sailboat Cocktails // stirandstrain.com

Sex on the Beach Sailboat Cocktails. Cocktails you can eat are always a win.

Drunken Apple and Rosé Sangria // stirandstrain.com

Drunken Apple and Rosé Sangria. I just love an excuse to make Sangria.

Sparkling Grapefruit and Lillet Rosé Sangria // stirandstrain.com

See? (Sparkling Grapefruit and Lillet Rosé Sangria)

lazy sunday punch // stirandstrain.com

Lazy Cucumber Punch….

Happy long weekend everyone! Let me know what you’re drinking!

Your Cinco de Mayo Roundup

Time to whip out those tiny velvet sombreros!

Am I really going to introduce a brand new and innovative Margarita recipe today? Nope. Right now you can search any number of food sites and see 60 different ways you can customize your Cinco de Mayo drink. Sometimes it’s hard to feel innovative. However, what I can do for you is make it easy to find all the drinks on THIS site that you might like to have this weekend, since you’re already here.

Let’s just start with last week’s Hibiscus-Tequila Cooler. It’s in a pitcher and no one can tell how many you’ve had until that pitcher is empty.
And then, really, who’s going to say anything?

Hibiscus Lime Cooler Pitcher #Cocktail // stirandstrain.com

 Mangoes and mezcal and chile peppers. Come on. You need this today.

Jewel of Oaxaca #cocktail // stirandstrain.com

If you want to be lazy, just throw a bunch of stuff into a blender. This will work for you.

lazy sunday punch // stirandstrain.com

If you have a lot of time on your hands, get creative with this hibiscus, vanilla-salt, inside-out take on a Margarita.

longmargarita-4

And if you just have to have a regular Margarita, here’s my favorite take on one with smoked salt and mezcal.

barkeepermargarita2

Hibiscus-Tequila Cooler

Hibiscus Lime Cooler Pitcher #Cocktail // stirandstrain.comAs much as I love throwing together some cocktails when a friend or two stops by, when a small crowd starts to gather I freeze up, spill liquor all over the place and add salt when it should have been sugar. That’s why I love pitcher cocktails for crowds at my house. Besides turning to all thumbs, I’d rather be mingling, drink already made in my hand, then trying to mix and half listen to a story being told to me. Anyone else like this?

Spring and Summer tends to pack the weekends with parties, and this bright, floral pitcher cocktail is just SO refreshing and delicious you could serve it at least a couple of times before changing it up. Now, I know this is calling for limes. Don’t let that ingredient mean you’re passing this up! You can easily switch out the lime for other citrus combinations; grapefruit and lemon, kumquats, tangerines… as long as you get a fragrant, slightly sweet and not too sour flavor.Hibiscus Lime Cooler Pitcher #Cocktail // stirandstrain.com

Another nice fact about pitcher drinks: they can mostly be assembled beforehand and topped off before the party starts. Less stress this summer; you are welcome.

Note: my pitcher is on the small side, serving about 6. If yours is much larger this can easily be doubled (or hell, tripled). And be careful with the hibiscus! This little flower goes from tangy to bitter super fast so don’t walk away and forget about it when you’re steeping.Hibiscus Lime Cooler Pitcher #Cocktail // stirandstrain.com

Hibiscus-Lime Syrup:

1/2 cup sugar
1/2 cup water
1/3 dried hibiscus flowers
zest from one lime
2 ounces lime juice from 2-3 limes

Over medium-high heat, bring sugar and water to just under a boil. Remove from heat and add hibiscus and lime zest. Stir, cover and let steep for 15 minutes. Strain, let cool and add lime juice.

For the drinks:

1 lime, sliced thin
1 cup hibiscus-lime syrup (recipe above)
1 cup tequila, Herradura Tequila Silver used here
2 cups tonic water, chilled

For the drink: In a pitcher, add lime slices, syrup and tequila. If not using right away, store in refrigerator. Otherwise, add tonic water and stir to combine. Serve over ice with lime wedges.

Tart and tangy, the hibiscus-lime mixture provides a lift to the vegetal nature of the tequila. The tonic gives a hint of bitter and sweetness to the final drink, along with a nice effervescence. If tonic is too overpowering for you, club soda can be substituted.

I originally posted this recipe on the Serious Drinks site.

Violet’s (Garden) Party

Violet's Garden Party Cocktail // stirandstrain.comThis week I’m dialing it back a little with the ingredients. I’m sure you lot would love it if the drink recipe didn’t include a laundry list of items that would mean at least two separate store trips. And possibly an Amazon purchase. I get it; I want simple sometimes too. But let’s not get too lazy. One item I have in my bar at home that may seem odd but worth picking up is violet liqueur.

But it tastes like flowers. Well, no, not really. While its uniqueness does come from the floral aroma, it imparts a delicate sweetness as well when used in moderation. You’ve had an Aviation, right? Did it taste like you were choking down a garden? If it did it wasn’t made properly, and if you really want a good one, check out the Improved version.

So let’s just get this out there, you will need violet liqueur for this drink. But, everything else you should have on hand, or have a neighbor who could help out.

A short while ago I was sent a copy of The Best Craft Cocktails & Bartending with Flair which I’ve been perusing as of late. Besides a multitude of more complex cocktail recipes, which are projects I always love, there were also the smattering of more approachable recipes that one is drawn to since it can be done with ingredients you probably have on hand. Today’s drink stems from one of those.

There are just 3 key players in this drink, but the complexity of each ingredient transforms this into a much livelier concoction than expected. Also, it doesn’t hurt that this is an easy drinker and that here in Southern California it’s pretty dang hot outside still in January. Perhaps you should turn your heat up and make one of these while watching the Travel Channel’s island report show. I swear it will help combat any SAD symptoms you may be experiencing.Violet's Garden Party Cocktail // stirandstrain.com

Adapted slightly from The Best Craft Cocktails & Bartending with Flair*
Yields two cocktails
3 oz. Partida Anejo Tequila*
1-1/4 oz. Bitter Truth Violet Liqueur
3/4 oz. freshly squeezed lime juice, Bearss used here

lime wedge for garnish

Mix tequila, violet liqueur and lime juice in a mixing glass 2/3 filled with ice to chill for about 20-25 seconds. Strain over a large ice cube in a rocks glass. Garnish with the lime wedge.

The violet liqueur is one of those “a little goes a long way” ingredients and I believe is actually a good match for another strong character found in the Anejo. I actually cut back the violet a 1/4 ounce from the original recipe and upped the lime juice a 1/4 ounce to balance my own ingredients. The result was a refreshing drink that was both floral and bright, and really a good day drink for me. The tequila I found to be more prominent on the nose but blended nice and evenly once mixed.

Anyone have any other recipes with Violet Liqueur? I’d love to hear about them!

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.