Classic Cocktails

Celebrate the Holidays with Chambord

December 22, 2020 by Natalie 8 Comments

Celebrate the holidays with Chambord! I’ve teamed up with my friends from Chambord to give you a last-minute gift idea plus two holiday cocktail recipes. I understand better than anyone what it’s like to procrastinate to the very last minute to buy gifts and to plan what you’re making for the holidays. It is me. Every. Single. Year.

Chambord makes the perfect gift for a hostess, last-minute gifting or stocking stuffer. The bottle is so unique and elegant and looks amazing on your home bar or entertaining area. Pretty and delicious? Sounds great to me!

Every drop of Chambord is produced at a chateau wholly dedicated to Chambord in Cour-Cheverny in the Loire Valley of France. It’s made with 100% natural ingredients and uses whole, fresh fruit in the production process and contains XO Cognac, which is aged longer than VS or VSOP. So you can feel great about using it in your cocktails.

A very easy cocktail you can whip up in no time for Christmas or even the New Year is The Chambord Royale by simply adding 1/4 oz. of Chambord to your favortie glass of Champagne or Prosecco and garnishing it with a raspberry, blackberry or both.

I’ve made my own little spin on this cocktail by turning it into a larger format punch for easy entertaining at-home or socially distanced. In addition to Chambord all you do is add lemon juice and your spirit of choice. Easy peasy lemon squeezy.

Chambord Royale Punch

1/2 cup of Chambord

1/2 cup of fresh lemon juice

1 cup of your spirit of choice (I recommend gin or Cognac)

Top off with a bottle of sparkling wine

lemon wheels, for garnish

raspberries, for garnish

blackberries, for garnish

Add lemon juice, Chambord and spirit to punch bowl. Then add ice and top with sparkling wine. Garnish with lemon wheels, raspberries and blackberries.

This Chambord Royale punch is decadent and wonderfully effervescent. It’s the ideal accompaniment to meats and cheeses for a cocktail hour or beside a rich holiday meal. Might I add that a sparkly punch is always wonderful and appropriate for NYE.

Whether you’re spending it with your closest family members or even apart from them, Chambord makes the perfect gift. If you’re spending it apart, gifting a bottle and then making the Chambord Royale cocktail or punch over Facetime/ Zoom might be a fun way to connect with your loved ones this season. Regardless have a Merry Christmas, a Happy New Year and please celebrate responsibly.

Order directly via Drizly and you can get $5 credit on your first order* using promotion code CHAMBORD. Also don’t forget to tag your Chambord cocktails with #makethemomentmagnifique over on Instagram.

This is a Drizly offer. 21+ subject to terms and conditions of Drizly. Void where prohibited. Offer Expires 3/30/21. Thanks for supporting the sponsored posts that make Arsenic-Lace happen.

Easy 3 Ingredient Quarantine Cocktails

April 30, 2020 by Natalie 5 Comments

While we’re all stuck at home it’s nice to have a few easy cocktail ideas up your sleeve. I’m sharing three of my favorite easy 3 ingredient quarantine cocktails. These are the three cocktails I drink the most of so I made sure I had all ingredients on hand to make these classic staples. Classic cocktails are great for at-home mixing because most of them are simple as well as delicious. My three must-have cocktails for quarantine is an Aperol Spritz, a margarita and a negroni. Shall we make some drinks? It’s been a while.

Quarantine Cocktails

Aperol Spritz, serves 1

2 oz. Aperol

3 oz. prosecco

1 oz. soda water

orange wheel, for garnish

Firstly, add all ingredients into a wine glass filled with ice and stir. Garnish with an orange wheel. Suns out spritz out!

Margarita, serves 1

1 1/2 oz. tequila

1 oz. triple sec (like Cointreau or Combier)

3/4 oz. fresh lime juice.

lime wheel, for garnish

salt, for rimming (optional)

You can either serve this up or down but I prefer my margaritas up with salt. Salt is also optional here. Add all ingredients to a cocktail shaker with ice. Then shake and strain into a salt-rimmed glass. Or not. Finally, garnish with a lime wheel. Or not. You don’t have to be fancy with garnishes. You’re home so you can take it easy. If you feel like being more adventurous try this hibiscus margarita recipe that I made!

Negroni, serves 1

1 oz. gin

1 oz. sweet vermouth

1 oz. Campari

orange twist, for garnish.

Add all ingredients to a double rocks glass with ice. Stir and express the orange twist on top of the drink. Lastly, place the twist in the drink. Sip and enjoy! If you’re into tequila like I am you should try a Rosita instead.

Most people with a decently stocked bar should have these items on hand. These quarantine cocktails are easy and quick to make and there’s something for everyone. If you’re in the mood for something light and refreshing, obviously an Aperol Spritz. Do you want something that’s crisp and sour? Well then, have a margarita! Or would you rather have something bitter and boozy? Then a negroni should do the trick.

I hope you’re all staying home and above all else staying safe. In the meantime, fix yourself a drink. After all, it’s almost the weekend, if that means anything anymore. I’ve linked all my favorite product picks to Drizy just in case you needed to get anything delivered to make some cocktails. Cheers, everyone! xo

Harvest Margarita

October 25, 2019 by Natalie 3 Comments

Margaritas never go out of season for me. There is something timeless about a 3 ingredient classic cocktail that spans all seasons. I’m always in the mood for something crisp, simple and refreshing. I also do love cold weather spices though. But that’s pretty much all I love about cold weather. I’ve always considered myself a summer girl even though I was born in February, possibly the coldest month of the year. I’ve dreamed up this Harvest Margarita with my friends over at Exotico Tequila to bring you a slightly more seasonally appropriate margarita. I promise it will keep your hands cold and your heart/liver warm.

Harvest Margarita, serves 1

2 oz. Exotico Tequila

3/4 oz. spiced agave syrup

3/4 oz. fresh lime juice

2 dashes Angostura bitters

equal parts salt and cinnamon, for rim

lime wheel and star anise, for garnish

Spiced Agave Syrup

1 cup agave

1/2 cup water

8 whole allspice berries

8 whole cloves

3 cinnamon sticks or cinnamon bark

3 star anise

To make the spiced agave syrup add agave, water and spices to a small saucepan and simmer over low heat for 10 minutes or until the syrup smells fragrant. Remove from heat, let completely cool and strain/discard the spices. Store in a container or jar in the refrigerator for up to 2 weeks.

Next, make your Harvest Margarita! Add tequila, spiced agave syrup, fresh lime juice and Angostura bitters to a cocktail shaker with ice. Shake and strain into a double rocks glass over ice. Finally, garnish with a lime wheel and star anise.

So in love with how such a simple tweak to a drink can change it entirely and make it perfect for a new season. I variated on one of my favorite margaritas, the Tommy’s Margarita, which is just tequila, agave and lime juice. It was created by Julio Bermejo at Tommy’s Mexican Restaurant in San Francisco, CA. It’s a sweeter margarita due to the agave and lack of triple sec. Infusing the agave with seasonal spices while adding aromatic bitters makes it such a wonderful and unforgettable cold-weather margarita option.

It’s certainly a pleasure to come up with recipes using one of my favorite spirits. I hope you’ll enjoy this recipe with Exotico Tequila even more than I do. Thank you guys for supporting sponsored posts that as a result, make Arsenic Lace possible. Please chime in on the comments below if you decide to make this recipe. I love hearing what you think! Cheers and happy weekend! xo

Watermelon Hibiscus Paloma

August 31, 2019 by Natalie Leave a Comment

Popping in here real quick to bring you the perfect cocktail for your holiday weekend! I’ve been juicing watermelon a lot and drinking it after my runs and making simple drinks with it in the evenings. Had to put a twist on one of my favorite cocktails and share this Watermelon Hibiscus Paloma with you. Can’t thank my friends over at Exotica Tequila enough for letting me come up with delicious things with one of my favorite spirits!

I can’t believe it’s Labor Day weekend already. Where has the time gone? I was just getting into the swing of summer and now POOF it’s gone. Just like that. There’s nothing more satisfying and refreshing than watermelon juice on a hot day. I’m sure going to miss seeing this fruits presence in the produce aisles. So I had to squeeze it into one lady recipe before I say goodbye to it for a few long, hard and cold months.

Watermelon Hibiscus Paloma, serves 1

2 oz. Exotico Tequila

1 oz. watermelon juice

1/2 oz. lime juice

1/2 oz. hibiscus syrup*

Grapefruit soda

Salt, for rim

*Hibiscus syrup

1 cup sugar

1 cup water

1/2 cup dried hibiscus flowers

Combine sugar, water and hibiscus flowers in a small saucepan. Simmer until all sugar has dissolved and the syrup is a very dark red/pink, about 10 minutes.

First, juice your limes and watermelon. I used my slow juicer to juice the watermelon but if you don’t have one, you can also blend is and strain the juice.

Then prepare your glass by rimming it with salt. Add all tequila, watermelon juice, lime juice and hibiscus syrup to a cocktail shaker. Shake with ice and strain into your salt rim glass. Top with your favorite grapefruit soda and lastly garnish with a slice of watermelon.

Couldn’t think of a better way to send summer off than with a Paloma. This Watermelon Hibiscus Paloma is refreshing, sweet and citrusy. Hibiscus adds so much depth and floral flavors with a hint of tartness. Salt adds a savory element that compliments the watermelon and hibiscus perfectly.

I can’t wait to make and enjoy a few more of these this weekend. I hope you decide to make this Watermelon Hibiscus Paloma as well. If you do please comment below and tell me how you’re enjoying your holiday weekend. Cheers to another summer! xo

Blood Orange Sour

February 11, 2019 by Natalie 2 Comments

I think I’ve said this before but I’m a sucker for Valentine’s Day. I know, it’s a silly made-up holiday, but I LOVE love and sweets and can we be honest here? Anything in pink and red is A-OK with me! I’ve teamed up with my friends at KINKY Beverages for this post to bring you a delicious Blood Orange Sour cocktail for Valentine’s Day.

It’s funny how some things never change. Whether I’ve been single or in a relationship for this holiday you can always catch me binge-watching Sleepless in Seattle or You’ve Got Mail. Anyone else a fan of Meg Ryan and Tom Hanks romantic comedies? If you can remember back in the Myspace days (holy shit – Myspace?) there was a who I’d like to meet section in your profile. Sixteen year old me had a photo of Meg Ryan and Tom Hanks when they meet in the garden at the end of You’ve Got Mail. To be perfectly honest with you, that’s still who I’d like to meet. Here I am still looking for my Tom Hanks almost 16 years later but that will not make me hate a holiday meant to celebrate love. What it will do though is make me drink about it. 😉

Blood Orange Sour, makes 1 serving

1 oz. Spirit of your choice

1 oz. KINKY Pink

1 oz. fresh blood orange juice

1/2 oz. fresh lemon juice

1/2 oz. simple syrup

1 egg white

In a cocktail shaker combine spirit, KINKY Pink, juices, syrup, and egg white. Dry shake without ice for about 10 seconds to emulsify the egg and then shake again with ice. Strain into a coupe glass and garnish with a slice of blood orange.

I’ve shared a recipe previously on the blog with KINKY Pink. It’s definitely my favorite KINKY expression because it’s bursting with fresh flavors of mango, blood orange, and passionfruit and it pairs with so many other ingredients and spirits. What is really fun about this recipe is that I’ve left the base spirit up to your preference. I personally love it with something traditional like gin but it’s also great with white rum. Additionally, tequila or even a whiskey like a bourbon would be amazing options as well. I want you and whoever you’re sharing a drink with to have fun and get creative. Maybe try a few to see which one you like more.

I couldn’t resist using fresh blood oranges one last time in a recipe before they disappear until next Winter. Using fresh blood orange juice in this Blood Orange Sour really makes the blood orange notes in the KINKY Pink stand out even more. This drink is fruity, juicy, bittersweet, and silky on the palette. I hope you’ll enjoy one with me this Valentine’s Day. Have you found your Tom Hanks or are you still looking like me? What’s your favorite romcom? I want to hear all about it in the comments below. Cheers everyone. x

Bitter Blood Orange French 75

December 30, 2018 by Natalie Leave a Comment

Can 2018 get the hell out of town already? Sending this year off with something bitter and sparkling because it only seemed appropriate. I took a popular classic champagne cocktail, the French 75 (gin, lemon, simple, champagne), and changed it up a bit by adding fresh blood orange juice and Campari. My bitter blood orange riff on the French 75 is the perfect cocktail to send 2018 packing.

The original French 75 was created by Harry Macelhone at Harry’s New York Bar in Paris in 1915. The cocktail was said to have such a kick that it felt like being shelled with the powerful French 75mm Howitzer field gun. The cocktail was popularized in America at The Stork Club in NYC and with its publication in the Savoy Cocktail book in 1930. It also makes an appearance in one of my favorite Humphrey Bogart movies, Casablanca.

Bitter Blood Orange French 75, makes 1 serving

1 oz. gin

1/4 oz. campari

1/2 oz. blood orange juice

1/2 oz. simple syrup

Champagne or Prosecco

First add all ingredients (except champagne) to a cocktail shaker, fill completely with ice and then shake vigorously. Strain into a coupe glass and top with champagne. Garnish with a slice of blood orange.

The changes that I made to this classic cocktail were so simple yet made such a huge impact on the flavor. Blood oranges have deep red flesh and the flavor is much more intense than a normal orange. This fruit is sweet, bitter, and has a slight hint of raspberry flavor. They pair perfectly with Campari, which is also crimson red and has a bittersweet taste with distinct notes of cherry, cascarilla, clove, rhubarb, cinnamon, and orange peel. As a result of the color of both of these ingredients, and their delicious flavors we are left with a delicious and stunningly hued cocktail.

While many great and positive things happened in my life during 2018, unfortunately, it has come to a bittersweet ending. It only felt right to make a bubbly and bittersweet cocktail to coincide with that. I’m looking forward to the future, continuing to grow my business, and making some big life changes in 2019. But most of all I am most excited for a fresh start and a chance to be happy again. I’m raising my glass and wishing you all a very Happy New Year! xo

All I Want For Christmas is Gin: Peppermint Negroni

December 23, 2018 by Natalie 1 Comment

Hey everyone! Just thought I’d jump in here and squeeze in one Christmas post before it’s too late. I needed something easy to make for Christmas so I variated on one of my favorite classics and made a Peppermint Negroni. Sorry for being MIA the last few weeks but life has taken some crazy turns and I needed to step away and take care of myself. I will probably share more about that soon but let’s just say I’m more excited to start a new year than you could possibly know. So let’s have a drink, shall we?

Peppermint Negroni, makes 1 serving

1 oz. peppermint tea-infused gin (I used Brooklyn Gin)

1 oz. sweet vermouth

1 oz. Campari

Making a tea infusion is a super simple way to change up a classic. I decided to infuse the gin for this one because it is the highest ABV of the three ingredients so I know it would infuse pretty quickly. I used two peppermint tea bags and steeped half a bottle of gin for an hour and then removed the tea bags. That should suffice taste wise but give it a test and if you want it more peppermint forward add another tea bag or leave them in for longer.

To make the Peppermint Negroni add all of your ingredients to a mixing glass and stir on ice. Strain into a rocks glass over a large cube and garnish with an orange twist. Perhaps even a candy cane on the side. Not going to lie, I totally stirred this with a candy cane and then ate it. It’s Christmas, what can I say?

All I want for Christmas is Gin.

I love how a simple tweak can change a cocktail entirely plus make it more festive for the holidays. Enjoyed quite a few of these last night by the tree. I hope you’ll give this Peppermint Negroni a try for Christmas Eve or Christmas. As always I would love to hear your thoughts below and I hope everyone has a Merry Christmas. xo

Frozen East Side Cocktail

July 11, 2018 by Natalie Leave a Comment

I love reinventing classics to fit the season. While the East Side Cocktail is such a perfect and refreshing Summer cocktail as is — I couldn’t help but wonder how much better it might be if I took all the ingredients and threw them in a blender. With the temperature being in the high 80s all week and not letting up for the foreseeable future, can you really blame me?

If you’re not familiar with the East Side Cocktail, it is basically a Southside Cocktail (gin, lime, sugar, mint) with added cucumbers. But they’re both really just gimlets, right? And a gimlet is just a daiquiri with gin instead of rum. I could go on and on but the point is they’re all delicious, simple, and easily quaffable. Now in all of its frosty glory, I introduce you to the Frozen East Side Cocktail. Your new favorite Summer drink.

Frozen East Side Cocktail, serves 1

2 oz. Gin

1 oz. simple syrup

3/4 oz. lime juice

handful of mint

5 cucumber slices

6-8 oz. of ice

Add all your ingredients to a blender and blend until smooth. Pour into your desired serving vessel, I used coupe glasses, but double rocks glasses will do too. Garnish with cucumber slices and a sprig of mint.

That was super easy, right?

And it tastes like heaven?

Then I think you made it correctly.

When I develop frozen cocktails or reinvent classics as such, here is my rule of thumb; sugar content should always be greater. If I were shaking this drink and serving it up the sugar: citrus ratio would have been flipped (1 oz. lime, 3/4 oz. simple). With frozen drinks, sugar content should be higher to compensate for dilution which is always much greater in frozen drinks. Sometimes adding too little sugar means getting cocktails that turn out unbalanced and overly tart. Capeesh?

Now let’s talk about the blending of the mint and cucumber into this drink. If you’ve ever had an East Side Cocktail in its regular form, muddled and served up like a gimlet, then you know how deliciously refreshing it is. Blending it knocks these refreshing flavors right out of the park though. It’s like an explosion of minty, herbal, refreshing goodness. Honestly, after I shot these I kinda got a little cold sipping them in my kitchen. Talk about cooling down! Did I mention that gorgeous green hue? It’s a stunner ladies and gentlemen! 😉

The other great thing about the Frozen East Side Cocktail, or the East Side in general, is that if you’re not feeling like gin… that’s okay! This cocktail served shaken or made frozen, is outstanding with so many other spirits. Personally, I love it with tequila but it would also work great with vodka, rum, or your favorite whiskey. So pick your spirit of choice and get out that blender! I know this Frozen East Side Cocktail will not disappoint.

Bar Convent Brooklyn with ANGOSTURA BITTERS

June 22, 2018 by Natalie 35 Comments

Last week I had the pleasure of spending the day with ANGOSTURA bitters at Bar Convent Brooklyn (BCB). The Bar Convent started as a small industry meeting in Berlin and quickly became one of the most important international bar & beverage trade shows. This year the show expanded to Brooklyn, NY and I was so happy I got to experience it alongside a brand that I truly love.

The House of Angostura, based in Trinidad and Tobago, has been blending bitters for more than 190 years. They also have been producing fine rums for 130 years, mastering the art of aging and blending. ANGOSTURA bitters are made with the same secret recipe that was developed in 1824 by Dr. Johann Sieger. They are an essential ingredient in so many classic cocktails, which is why they’re so crucial to the beverage industry. ANGOSTURA bitters are recognized as the world’s first and best-selling cocktail bitters.

At the door, I was greeted by the ANGOSTURA welcome cart and a delicious sample of the Trinidad Sour. This drink was created in 2009 by NYC bartender Guiseppe Gonzalez at the one and only Clover Club in Brooklyn, NY.

Alex Kirles, the House of Angostura US Brand Ambassador, was shaking this little concoction up. A mix of ANGOSTURA aromatic bitters, rye whiskey, orgeat, and lemon juice. This drink packs a punch because it contains over an ounce of the bitters! The Trinidad Sour is a great way to start or end a meal, or in my case, start the day!

At the ANGOSTURA booth they were mixing up one of my favorite drinks of all time; the Queen’s Park Swizzle. This is a drink I’m quite familiar with as I used to crank these out behind the bar when I worked at PKNY. I also still make a ton of these at Dutch Kills. The best way to describe this drink is a fancy mojito, but in my opinion, way better. The Queen’s Park Swizzle got its name from the Trinidadian hotel where it was first concocted in the 1920s. It includes ANGOSTURA 7-year-old Rum, demerara syrup, lime juice, mint, and the essential ANGOSTURA aromatic bitters.

I really enjoyed my time getting to know Martin Tummino, who is the House of Angostura Cocktail Ambassador, and self-proclaimed “Swizzologist.” “The Queens Park Swizzle is not just the National Cocktail of Trinidad & Tobago, it represents a technique, a tool, — and a cocktail structure that belongs to the Caribbean and all of Latin America.”

The last cocktail of the day was the Amaroni. This cocktail included Amaro di Angostura, gin, sweet vermouth, and ANGOSTURA orange bitters. I loved this one because it’s a variation on one of my favorite classics, the Negroni. Amaro di Angostura launched in 2014, to celebrate the company’s 190-year anniversary. I love the use of ANGOSTURA orange bitters in this cocktail because it adds zesty tropical orange notes and spices.

I really enjoyed my time at Bar Convent Brooklyn and I can’t wait to go again next year. It was nice to see so many premium brands and explore the newest trends and products. Not to mention network, share knowledge, and learn! I think my favorite Angostura fact that I learned was hearing about the legend of the oversized label. Which I have to say, I’ve always wondered about! Apparently, Angostura bitters’ too-big label came into being when the Siegert brothers divided tasks. One brother was responsible for labeling, and the other was responsible for bottle sourcing. The two miscommunicated, resulting in a mistakenly oversized label that to this day remains the brand’s signature.

It’s been so nice to share a behind-the-scenes look at my BCB experience with Angostura. What is your favorite cocktail with Angostura bitters? Would you think about going to Bar Convent Brooklyn next year? If you do, I will definitely be seeing you there because I would not miss this event for the world. Cheers everyone! If you haven’t tried Angostura bitters you can purchase at liquor retailers nationwide and learn more here.

Mango Kombucha Margarita + Bistec Mango Tacos

June 15, 2018 by Natalie 4 Comments

Did you think I would get sick of margaritas and tacos after my trip to Mexico? NEVER! Honestly, as a result of my trip, it’s all I want to eat and drink! I’m so happy to be teaming up with Exotico Tequila for this next post. I’m sharing recipes for my Mango Kombucha Margarita + Bistec Mango Tacos. After all, what is a margarita without a taco? It’s certainly my favorite cocktail and food pairing in this whole wide world!

Mango Kombucha Margarita, serves 1

2 oz. Exotico Blanco Tequila

3/4 oz. fresh lime juice

1/2 oz. agave

4-5 pieces fresh mango, muddled

top with mango kombucha (I used GT’s)

First, add mango, lime juice, and agave to your cocktail shaker and then muddle. Fill your cocktail shaker with ice, shake, and strain into a salt-rimmed glass. Finally, top with mango kombucha and garnish with a lime wheel and cilantro.

Bistec Mango Tacos, makes 6 tacos

1 lb. chuck steak, sliced into 1-inch strips

2 tbsp. olive oil

salt

tequila cayenne sauce

mango salsa

cilantro

corn tortillas

For the tequila cayenne sauce:

1/3 cup Exotico Tequila

2 tbsp. Worcestershire sauce

1 tbsp. cayenne pepper

1 tbsp. pickled jalapeño juice

1 tbsp. brown sugar

salt

For the mango salsa:

1 whole mango

1/4 cup white onion

1 tomato

1 tbsp. pickles jalapeño

salt

pepper

lime juice

Slice the steak into 1-inch strips and then cook in a pan with olive oil and salt. To make the tequila cayenne sauce combine all ingredients in a saucepan and heat until slightly boiling. Then prepare the mango salsa by chopping mango, onion, and tomato. Next, put your chopped ingredients in a bowl, then add remaining ingredients and toss. Finally to assemble tacos place your steak in a corn tortilla, drizzle with tequila cayenne sauce, top with mango salsa and a sprinkle of cilantro.

Exotico Tequila is handcrafted with tradition by the Gonzalez Distillery which is a family distillery spanning three generations and one of Mexico’s most respected makers of tequila. The tequila is made from 100% Blue Weber agave grown in the Highlands of Jalisco. The red clay soil in Jalisco produces a larger, sweeter agave heart thus gives Exotico its floral, well-rounded taste. The Exotico Blanco has notes of roasted agave and pepper which make it delightful to sip on its own but also perfect for mixing in drinks like the margarita!

I was inspired by a Tommy’s Margarita (tequila, lime, agave) when developing this Mango Kombucha Margarita. A few months back I made Kombucha Sangria on A Beautiful Mess and instantly fell in love with this ingredient in cocktails. It adds flavor, tang, and effervescence to drinks that yields such flavorful and interesting results. Once I knew what margarita I wanted to make, I based my taco recipe around it using similar ingredients.

I hope you will try my Mango Kombucha Margarita + Mango Bistec Tacos this Summer! They go absolutely perfect together and not to mention, are a winning combination. I love that both the margarita and tacos are savory but are also sweet and summery from using fresh mango. I think planning a taco night is in order!

Classic Cocktails

Quarantine Cocktails

Watermelon Hibiscus Paloma, serves 1

*Hibiscus syrup

Blood Orange Sour, makes 1 serving

Bitter Blood Orange French 75, makes 1 serving

Peppermint Negroni, makes 1 serving

Frozen East Side Cocktail, serves 1

Mango Kombucha Margarita, serves 1

Bistec Mango Tacos, makes 6 tacos

For the tequila cayenne sauce:

For the mango salsa:

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