This post was made in partnership with Tequila Cazadores. Recipes and ideas are my own.
We have a tangelo tree in our backyard. It’s the only citrus tree that has not succumbed to years of neglect in the jungle outside our backdoor; it is tenacious to say the least. This year, after finally cutting back the honeysuckle that was blocking most of the sunlight from hitting its leaves, it produced an insane amount of fruit. Smaller than what we’ve got in years past, but abundant. It’s not a fruit I like to sit and just eat, so I make things like Tangelo-cello out of it, or use it in syrups, or just put in a box marked “free” in my driveway and pass on the burden to my neighbors.
Last month I wrote about making squash, a syrup whose liquid content is comprised primarily of juice, for Simply Recipes. And that got me thinking about juice content in Margaritas. Now, a straight up Margarita with just enough lime juice is a beautiful thing, but sometimes I like to change it up with flavors. My biggest pet peeve though in restaurants and bars is when they up charge you for a fancy Margarita in a big ass glass and what you realize you’ve gotten is mostly orange juice with a teeny tiny amount of tequila in it. Blarg!
What I wanted to do here is recreate some of those sweet and flavorful citrus notes without watering down my Margarita to the point of making it a breakfast drink. That’s when I thought that a squash syrup might work in this case. And then I could celebrate National Margarita Day on February 22 with a big batch of these! Oh yeah, it’s that wonderful time of the year already!
As many of you know, we partnered with Tequila Cazadores, an authentic Mexican tequila brand, last year because we have been big fans of this tequila for years and love their commitment to sustainability and ethical business practices. We’re using their Blanco expression here for this Margarita, made with 100% blue agave, because of its clean taste and soft finish. It doesn’t fight with the other ingredients, but also doesn’t get lost in the flavors. It’s just a straight up delicious tequila.
Like I mentioned above, a squash uses a high ratio of juice to water in making a syrup. So, you can do 4:1 juice to water, or 1:1 juice to sugar with no water, something like that. Then you either shake it up until the sugar dissolves (cold process), or warm your mixture until the sugar dissolves (hot process). Today I went a step further and reduced the syrup down almost by half to get a thick, viscous syrup to use in drinks. By doing this, it’s the consistency of a rich syrup, and there are deep, caramelized citrus flavors while still also tasting tangy and bright.
I am using mixed citrus here since I also had a delivery of Meyer lemons from my grandparents I did not want to let go to waste. Honestly, any mix of lemons, oranges, or other citrus could be used here so feel free to experiment.
When used in this Margarita, the drink is sweet, tart, with sharp caramelized flavors from the Meyer lemon and Tangelo squash syrup. Subtle agave and grassy flavors from the Tequila Cazadores Blanco contrast with the floral hints from the lime. There is a juiciness to the flavor without tasting watered down, and a nice mouth feel from the viscosity of the syrup.
Mixed Citrus Margarita
2 ounces Tequila Cazadores Blanco
1 ounce Tangelo-Meyer Lemon Squash (see recipe below)
1/4 ounce lime juice
small pinch kosher salt
In a shaker filled 2/3 with ice, add in the Tequila Cazadores Blanco, Tangelo-Meyer Lemon Squash syrup, lime juice and small pinch of salt. Shake well 20 seconds and strain into a rocks glass filled with fresh ice. Serve with a tangelo wheel.
Tangelo-Meyer Lemon Squash
1/2 cup freshly squeezed tangelo juice
1/2 cup freshly squeezed Meyer lemon juice
1/4 cup water
1 cup sugar
In a medium, heavy bottomed saucepan, combine both fruit juices, water, and sugar. Stir to combine and bring to a boil over medium-high heat. Once a boil is reached, reduce heat to medium-low and simmer until syrup reduces by half. Depending on your stove, that can take anywhere from 15-30 minutes. Let cool to room temperature when finished and either use right away, or store in an airtight container in the fridge up to one month.
The Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.
And we’ve got a very delicious, creamy, after dinner, or anytime-you-want-it cocktail today. We have to duck into the kitchen to grab an egg, but hey, if you’ve got farm fresh eggs laying around then you might just have some in your pantry! It’s a Maple Gingerbread Butter Flip made with Stonewall Kitchen 
Now, if you’re not familiar with flips, you have to use a whole egg. No, not the shell too, but these rich cocktails require the white AND the yolk. I will state that there is always a risk with any uncooked egg health-wise, but I know where my eggs come from and I’m comfortable using them raw. You personally can make that choice for yourself.
And speaking of fresh lemon. Even though winter is the season for citrus, if it’s not available where you are, check out these alternatives!
I hope you’ve enjoyed this deep dive into how to use a few pantry staples in your cocktails, and I hope this one in particular gets made for you this holiday season. Remember to follow over on 
Maple Gingerbread Butter Flip
The Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.
Marmalades refer to jams made with citrus fruits, and while orange is most often associated with marmalade (I grew up with Paddington Bear and his marmalade toasts), all manner of citrus fruits can be used. For today’s cocktail, we’ll be using 
This twist on a Daiquiri cocktail utilizes the sharp tartness of the grapefruit to compensate for limes that might not be the best in flavor, or if you’re using an alternative to lime juice (see the list below), then this will give it the citrus boost your drink needs! I find the sweetness of the marmalade to be enough for me, but if you’d like your drink to be a tad sweeter, try adding in a 1/2 ounce of simple syrup.
NO LIMES? TRY THESE ALTERNATIVES:
Pink Grapefruit Marmalade Daiquiri
Join us back here tomorrow for the final installment of our Cocktail Pantry Twists series! And remember to follow us on 
The Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.
I’ll be taking over their Instagram Stories on Friday the 6th to share some how-to videos and be a talking head, but you all get the recipes here first! And there’s three this week! Also, I’ll be having a giveaway Friday as well on my IG page and you’ll have a chance to win ALL the products to make the recipes with. It’s like getting a holiday basket delivered to your door except better because you’ll be able to make cocktails with everything inside.
Now, since your grocery store may or may not have citrus (even though winter is when citrus is in season!), and we’re all hanging out together in my pantry, I’ve got a few substitutions for fresh lime juice below. Now some might seem a bit out there, but this is also keeping in mind that you’re using cranberries in this Margarita and they have their own sourness, so you can mellow the citrus out a bit and use something like orange juice.
Hot Pepper Cranberry Jelly Margarita
Instead of hitting the Black Friday sales today (and let’s face it, it’s slim picking at this point since they all started on Monday anyways), let’s hit the home bar and think ahead towards the next several weeks. It’s going to be busy… you should have some cocktails ready.
Now, I named this spin on a Black Manhattan “Black Christmas” because it’s mostly a Black Manhattan with a touch of Allspice Liqueur, which is pretty much Christmas in a bottle. I did not name it to coincide with the remake of Black Christmas that is being released in a few weeks. If anything, IÂ may have had the original Black Christmas movie in my head when naming it, not a remake, let’s be clear on this.
And the best part of all this? It’s bottled with a water dilution so it just needs to chill and it’s ready to serve. No ice needed! No stirring! No fuss! Just what you need around the holidays to give you a few extra minutes of peace.
Black Christmas Bottled Cocktail
This post is brought to you by Tequila Cazadores.
Out of all the drink holidays out there, this is probably one of my favorites. Why? Well, who can say no to a Margarita?! Well made and they’re a perfect blend of sweet and sour, and as I mentioned earlier in the week… SO riffable. To help celebrate, I’ve teamed up with 
Cazadores has been one of my go-to tequilas for quite some time. It’s super reasonably priced but it’s also 100% blue agave—not mixed! Cazadores has five types of tequila in their portfolio: Blanco, Reposado, Añejo, Extra Añejo, and Cristalino; for today’s recipe we’ll be using the Blanco (you’ll recognize the bottle by its hint of blue and the stag gracing the front). Because we’re making a mixed drink, the Blanco expression is the perfect product. It’s light, clean taste has a slightly sweet finish that highlights the agave. It also makes for a balanced cocktail so you taste all the components.
Now, I can take a bit of heat and I love the play of spicy and sweet here. That said, you can totally adjust this to your spiciness level. Want more spicy? Keep the seeds in the jalapeño slice and add two if you’d like. Just want a hint of spice? Take out the seeds and don’t garnish with a second jalapeño slice (the longer the garnish sits in your glass, the more spice it imparts to your drink! Remember that!).
This post was made in partnership with Truvia®. Recipes and ideas are my own.
My husband and I have been together for over a decade and the thought of going to a crowded restaurant on this particular day makes us both uneasy. We haven’t written off going places or doing romantic things together, we just choose to do them on days when we’re not fighting for a parking space to make a 9pm table (because that was the only reservation left last minute). What we do instead is put a little effort into making each other feel special at home.
Which brings us to today’s cocktail, a Raspberry Pisco Sour. I am working with 
Using fresh berries here is key. The trick to getting more flavor out of them is to macerate them with the Truvia and let them sit for a little bit. I do that step first and then let the mixture sit while I prep the other ingredients. Also, let’s talk about egg whites here! If you’re new to working with egg whites in cocktails, first, don’t panic. You can buy pasteurized egg whites from the grocery store and use those instead of fresh egg whites. I know where my eggs come from and trust the source so I use whites from whole eggs. If you prefer to make this vegan, you’re lucky, because I have several ways of substituting egg whites for cocktails on the site. The easiest is subbing in aquafaba, which is just the liquid from a can of chickpeas. You can read all about that 
Other than crushing a few berries and either grabbing some egg whites or some aquafaba, this cocktail comes together fairly easily, but it looks and tastes like you put way more effort into it. And you did put some effort into it, so congratulate yourself for that. I think it’s a great drink to make when you want to show someone you think they’re pretty special. And this drink does just that. Cheers!
Raspberry Pisco Sour Cocktail
This post was made in partnership with Truvia®. Recipes and ideas are my own.
These are no pressure approaches by the way. Being a business owner I have enough deadlines so the thought of adding to that list makes me cringe, so I look at these as fun assignments I will give myself and allow the space to let them happen. I also think of them as ways to incorporate more self-care into the day to day.
When I looked at 2018, I realized that while I was building new parts of my business, I wasn’t leaving much time to spend with friends and family. So for 2019, my assignment is to have more casual get-togethers at home. Nothing requiring lots of advanced planning, but an excuse to sit, eat and drink, and enjoy the company of friends and family. And I’ve already planned my first one with a longtime friend I feel like I barely got to see last year.
We’re calling it brunch, but really it’s an excuse to eat some pastries, buy some fresh flowers, and have some brunch cocktails. This is my ideal self-care weekend date.
For our cocktail we’ll make use of the delicious, seasonal citrus fruit that is everywhere right now. I’ve always loved how citrus is a winter fruit, bringing a burst of sunshine into all those grey, winter days. Hopefully this cocktail, made with citrus distilled gin, orange blossom water, lemon bitters, club soda, and Truvia sweetener, will bring a little sunshine into your day. It also goes very well with a pastry plate.
Now let’s get brunching!
Winter Citrus Sparkling Brunch Cocktails for Two
This post was made in partnership with Truvia®. Recipes and ideas are my own.
After reading this my secret will be blown. But, since we’re all friends, I doubt they’ll care all that much. They know I really come for the Swedish meatballs. Are you sitting there reading this thinking to yourself “I like wine, I like spices, but I don’t necessarily want them piping hot…” Well, lucky for you great minds think alike and I’ve got a new twist for your holiday mulled wine traditions!
I’ve teamed up with 
Since we’re making this into a cocktail I decided to pair this mulled wine syrup with bourbon for a wintery drink. Bourbon imparts some vanilla and buttery caramel flavors into the mix as well. Finally, a burst of citrus comes from freshly squeezed lemon juice and Cointreau. How to garnish is up to you. If you want it to be reminiscent of a Glögg, add in a cinnamon stick, orange slices and a star anise when you serve up the drink. You could also leave all of this out and you’d be fine. Personally I like the aroma that fresh spices add to the drink, but if you’re serving this up at a party you could also just throw in the orange slices. And speaking of parties! This syrup makes enough for plenty of drinks so you might want to consider this for a different take when you host your next holiday party.
One last note. I realize I might be edging out some of you that really enjoy a hot mulled wine. Clearly my friends do since they host this party every year. Here’s a quick tip so you can enjoy a glass of Glögg any time: you can make this drink hot too. Yes! You don’t have to wait for someone to throw a party and use up several bottles of wine and occupy your InstaPot for an entire day. Make the syrup, add the ingredients, and add in some hot water! You’ve got a hot mulled wine cocktail now!
Truvia Chilled Mulled Wine Cocktail (with Hot Version too!)