There 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!
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 Cocktails. In regular flavor and watermelon.
Salted Peanut Old Fashioneds. You should already have these made and in your fridge.
Hibiscus Lime Cooler. Because you should.
Sex on the Beach Sailboat Cocktails. Cocktails you can eat are always a win.
Drunken Apple and Rosé Sangria. I just love an excuse to make Sangria.
See? (Sparkling Grapefruit and Lillet Rosé Sangria)
Lazy Cucumber Punch….
Happy long weekend everyone! Let me know what you’re drinking!
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?
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.
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.
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.
1/2 cantaloupe, orange flesh only cut into cubes
1/2 cup sugar
1/2 cup water
In a nonreactive medium sized sauce pan, combine sugar and water over medium heat. Throw the cantaloupe chunks into the pan and with a potato masher or large fork, crush the melon, breaking it down into the sugar water. You want it to resemble the consistency of a thick soup, with no visible large melon chunks. Bring mixture to a boil and then let simmer over low heat for a half hour. Stirring occasionally. After 30 minutes, remove from heat, cover and let cool completely. Fine strain mixture into an airtight bottle. Add 1/2 ounce of vodka if not using entire syrup completely. Refrigerate until ready to use.
*This bottle of Dobel was generously given gratis and appears here because I like drinking it. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
Sundays should be lazy. You shouldn’t have to think that far ahead in your day; events should just roll in and out. And no one judges you if you stay in your soft clothes until Monday morning. This drink came about in that lazy Sunday way. There was definitely a driving force behind it. Mixology Monday was due the next day, and clearly I had to produce something to show for it. Not to knock this month’s theme Drink Your Vegetables, hosted by Fogged In Lounge (whose blog name is so fantastic by the way). This month has just been particularly hard for posts due to outside circumstances, any other month I could have been running wild with fennel and kohlrabi and other vegetables. But here I am on Sunday with a couple cucumbers, and a blender, in my yoga pants.
Mainly when I think of cucumbers I think light, refreshing, and I wanted this drink to come off that way. And it does. It’s not very sweet, although it is sweet enough for me. There is an overwhelming taste of cucumbers, which is the point since we are highlighting veggies here, but it’s not like drinking a V-8. The citrus gives a nice sweet-tart bite, while the elderflower and rose water take away some of the ‘green-ness’ of the drink with a peppery finish from the mint. The tequila is very soft in the background, cucumbers are surprisingly overpowering in flavor. I chose to blitz it all with ice since it seemed like a perfect way to imbibe it on this warm afternoon.
If you find the need for a bit more sweetness, a 1/4 to 1/2 ounce of simple syrup should do the trick.
4 oz Cazadores Tequila Blanco
1-1/2 oz St. Germain
4 oz freshly squeezed oro blanco grapefruit juice (or sub white grapefruit)
3/4 oz freshly squeezed lime juice
1/4 oz rose water
2 small cucumbers, peeled and seeded
small handfull of mint leaves
1 cup of crushed ice
cucumber spear for garnish
Add all ingredients except ice to a blender and blend for 15 seconds to combine. Add ice and blend for another 15-20 seconds. Pour into chilled margarita glasses or oversized martini glasses. Garnish with cucumber spears.
I am just realizing that this post is also killing two birds by getting a MxMo post up and getting another round of drinks for two into the mix. Although this makes more like drinks for two and then some.
3 cups of water
1 cup of freshly squeezed lime juice
3/4 cup of sugar
Heat all three ingredients over medium heat and stir to combine. Cool and transfer to a pitcher. (Those may look like lemons, but the Bears limes from my in-laws trees are more yellow than green this year).
Ferrand Dry Orange Curacao Syrup
1/2 cup of Ferrand Dry Orange Curacao
Simmer the curacao over medium heat until reduced in half. This can take about 10-12 minutes. Cool and bottle.
Combine the salt and vanilla bean and shake vigorously. Let sit for a few hours before use to allow the vanilla bean scent to permeate the salt. Store in an airtight container.
The result? Instead of a strong tequila forward/ sweet and sour mix, this cocktail becomes a softer, lighter version that is both fruity and floral, with a bite of citrus at the finish. Hibiscus and lime are a wonderful pair, and with a pinch of the vanilla salt, this drink is well balanced. I purposely made the limeade not too sweet so that I could control that with the orange curacao syrup. That syrup’s sweet orange contrasts quite well with the tart lime, creating a more dynamic version of a sweet and sour mix. The drink also has strong floral notes from the hibiscus tequila that are pushed forward more from the bitters and from the vanilla salt due to the Tahitian vanilla bean. Tahitian vanilla is more floral than Mexican or Madagascar vanilla beans. Don’t worry though, this doesn’t taste like perfume.
The name? It translates to the garden of my grandmother. And that came about because the rose scent and the hibiscus flowers reminded me of her garden. Why in Spanish? It’s a riff on a Margarita. I couldn’t just name it in English.
Thanks to Frederic for keeping Mixology Monday alive and to this month’s host Stewart. Cheers!
Couple notes here: Why heat? Testing the cooked method, I enjoyed the more syrupy consistency of the end result. It also resulted in a more intense “berry” flavor. Does orange flower water taste like orange? No. Have you ever smelled fresh blooms on an orange or lime tree? It’s like that, floral, not citrus.
Reminiscing about the grenadine, I thought, for nostalgia reasons, I’d make a Tequila Sunrise to test out the final batch. With a couple of tweaks it was just as satisfying as I remembered drinking it standing in my ‘bar’ of that first studio apartment.This time around, I juiced my own oranges in a rather large batch (I am finding new uses for this juicer we just committed to buying), which, because of how sweet they are this season, I decided on adding a touch of lime juice. And to round the whole drink out, a few dashes of Scrappy’s Aromatic Bitters.
2 oz. Avión Silver Tequila
2-1/2 oz. freshly squeezed orange juice
1/2 oz. freshly squeezed lime juice
2 dashes of Scrappy’s Aromatic Bitters
Splash of grenadine (house made if you got it!)
In a shaker 2/3 filled with ice, combine tequila, orange juice, lime juice and bitters. Shake well to combine and strain into a chilled cocktail glass. Add the grenadine to the center of your drink so it drops to the bottom of the glass. Stir gently with a bar spoon and watch as the colors float up.
A touch of sweet earthiness from the grenadine floats throughout the drink. I know that in this case it’s mainly a beautiful way to add color, but the richness of the syrup cuts through some of the sweetness of the orange juice too. Those bitters provide a subtle balance to the drink, that tends to just be very citrus forward and not much else.
I hope this post shows just how easy it is to have this bar staple on hand! No need to buy, just shake or simmer…