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.
Right before I had left for the trip a coworker, who was born and raised in the Chicago area, told me I should check out the miniatures over at the Art Institute. I didn’t have time to do any research about what I’d find there prior to leaving, so it was going to be a surprise. I ended up booking a hotel about two blocks from the AI and since I am always keen to check out some art (I got that BA in art history you know…) I decided that I’d take some “me” time and stroll on over there. And it was AMAZING.
Guys, I have a secret to tell you all: I LOVE manufactured environments. Disneyland, Vegas, countless restored houses in New England I frequented as a child, and these tiny miniature rooms…  This might be why I chose to make dioramas for all my book reports when that was an option (see list here). I’m sure someone out there could psychoanalyze why but who cares?
Today I’m taking that idea of the small, magical environment and turning it towards cocktails. Recently I stumbled upon these really unique cocktail glasses made by Czech designer Martin Jakobsen and it was love at first sight. The shapes and stylings had the gears in my brain turning at high speed: what to make first?
I loved how these looked like terrariums and my mind wandered towards air plants and sea grasses. And cucumbers. Not sea cucumbers mind you, but just the regular guys you see at the market. I had recently received a bottle of Thatcher’s Organic Cucumber Liqueur and had developed a recipe using shiso and coconut milk. The dreamy liquid seemed to me the perfect base to display inside the globular glass and using the green elements from the drink, I could create my own little world in a cocktail.
The cucumber liqueur has a perfectly light and sweet taste that married well with the coconut milk. Together they create a slightly creamy cocktail with a tart, floral and subtle cucumber flavor. I chose a pinch of hibiscus salt for balance in the finish. The hibiscus gives another layer of floral to the nose and just a touch of bitterness. To make the sea grass garnish in the globe, I dehydrated cucumber peels at 200°F for 15 minutes in the oven. The effect is purely aesthetic but I do love the smell of dried cucumber too.
And guys, you don’t need these little globe cocktail glasses to make the drink. A double rocks glass will do just fine too.
Thatcher’s Organic Artisan Spirits are right up my alley. They use all natural, sustainably farmed, organic ingredients all made in small batches by people—not machines. I invite you to check out their Cucumber Liqueur and their entire product line at thatchersorganic.com.
Now let’s get shaking!
1-1/2 ounces vodka
1 ounce Thatcher’s Organic Cucumber Liqueur
2 shiso leaves
1/2 ounce lime juice
1/2 ounce simple syrup (1:1 ratio)
3/4 ounce coconut milk
Hibiscus salt and cucumber slices for garnish
In the bottom of a shaker, muddle the shiso leaves with lime juice. Add in ice 2/3 up the shaker and then pour in the vodka, Thatcher’s Organic Cucumber Liqueur, simple syrup and coconut leaves. Shake hard for 20 seconds and double strain into a rocks glass with ice. Garnish with cucumber slices and hibiscus salt.
*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.
Ok Elana but what does this story have to do with Margaritas?
There 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.
I’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.
Right now THIS is my #PerfectMargarita. Tell me all about yours!
Hey guys! I wrote a long, “science” laden post all about aquafaba over 
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*
used here
For about the last month or so you guys may have noticed I’ve been promoting a 
So let’s talk about how I like to make wine cocktails, or rather, since the weather is getting HOT again in my neighborhood, wine slushie cocktails. I don’t bat an eyelash over frozen cocktails as evidenced 
The wine I’ve chosen as my base is Tarantas Monastrell, an inky, tart and not-too-sweet red from the Jumilla region of Spain. Because it’s so dry, I added in some sweetness with honeydew melon and Pimm’s No. 1. The Pimm’s also adds in some spices and subtle earthy flavors. I wanted to finish this on a spicy note so in went crystalized ginger. (You can get crystalized ginger in a speciality grocer, online, or can make your own too.) I wanted to add a touch more sweetness and have some of the ginger chunks actually present in the drink- think of them as your chewy spice bombs. Otherwise I could have gone with fresh ginger infused in some capacity.
To minimize watering the drink down with ice, I pre-freeze the mixture the night before. Because there is a low alcohol content, the mixture actually becomes solid overnight but not completely frozen. This way I can add the pre-frozen mixture directly into the blender and only add ice to it as needed. Yes, it’s an additional step that requires some thought beforehand, but it makes for a better frozen drink. If you don’t have the time to freeze overnight, you should at least chill the mixture a few hours beforehand, and if you need this IMMEDIATELY, then go ahead and throw it into the blender with crushed ice, just taste and adjust as you go.
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). 
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:
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!
