Arsenic Lace

Fall Cocktails

Dia de los Muertos

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The Mexican holiday Dia de los Muertos, also known as Day of the Dead, is the first two days of November. It’s an ode to the afterlife and a reminder that death is nothing to be afraid of. I was so honored to team up with one of my favorite mezcals, Banhez, to make an offrenda to my father Alexander Jacob for Dia de los Muertos.

In most regions of Mexico, practices developed to honor dead children and infants on November 1, and to honor deceased adults on November 2. November 1 is generally referred to as Día de los Inocentes (“Day of the Innocents”) but also as Día de los Angelitos (“Day of the Little Angels”); November 2 is referred to as Día de los Muertos or Día de los Difuntos (“Day of the Dead”).

The ofrendas, as the altars are called, are carefully assembled using many traditional elements, but each of them is unique on its own. They can be personalized with the dead person’s favorite food, mementos from their lives and their favorite items. Some traditional elements would be food items like tamales, pumpkin, pan de muerto (bread of dead), and sugar skulls. Beverages would include tequila, mezcal, pulque, atole and hibiscus tea. My father was Italian and loved to eat so I made spaghetti with red sauce (gravy as we call it) and meatballs. I also included a side of bread and parmesan cheese which no Italian meal can be without!

My father also loved red wine and I really wanted to incorporate that element into a cocktail for the ofrenda with Bahnez. I put a simple twist on the New Your sour to come up with a drink that’s still authentic and also complements the ingredients of the food.

Oaxacan Sour, serves 1 cocktail

1 1/2 oz. Banhez Mezcal

3/4 oz. lemon juice

1/2 oz. cinnamon syrup

Float red wine

Freshly grated cinnamon for garnish

Add all your ingredients, besides wine, to a cocktail shaker. Shake with ice and strain into a rocks glass. Float red wine and garnish with freshly grated cinnamon.

Día de los Muertos is an opportunity to remember and celebrate the lives of departed loved ones. Above the ofrenda is my favorite photo of my father along with some flowers. The scent and bright colors of flowers, particularly marigolds, are meant to guide the spirits to their altars. Glasses of water are usually left out to quench the thirst of the dead after their long journey. I hope this will inspire you to honor someone that is important to you that is no longer with us. I also hope that this Oaxacan Sour will quench your thirst too. After a long journey, I like to drink mezcal. Remembering and missing my father today and every day. xo

Harvest Margarita

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Recipe for the Harvest Margarita with spiced agave syrup

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.

Recipe for the Harvest Margarita with spiced agave syrup

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

Recipe for the Harvest Margarita with spiced agave syrup

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.

Recipe for the Harvest Margarita with spiced agave syrup

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.

Recipe for the Harvest Margarita with spiced agave syrup
Recipe for the Harvest Margarita with spiced agave syrup

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.

Recipe for the Harvest Margarita with spiced agave syrup
Recipe for the Harvest Margarita with spiced agave syrup

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

Cranberry Mulled Wine for Fall Entertaining

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Cranberry Mulled Wine for Fall Entertaining

Warm drinks are so cozy and soothing to the soul this time of year. To be perfectly honest, my soul has been feeling a little down lately so it needs all the soothing it can get. I’ve teamed up with Santa Margherita Wines to share a super easy mulled wine recipe that is perfect for Fall and holiday entertaining. The only thing better than indulging in a warm cozy cup of spiced wine is sharing it with the people you love.

Cranberry Mulled Wine for Fall Entertaining

I used Santa Margherita Chianti Classico Reserva for this Cranberry Mulled Wine recipe. An authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint which makes it a perfect pairing for the baking spices associated with mulled wine. In addition to using classic mulled wine ingredients, I also added cranberries to make it festive for Thanksgiving!

Cranberry Mulled Wine for Fall Entertaining

Cranberry Mulled Wine, makes 6 servings

1 bottle of Santa Margherita Chianti Classico Reserva
1/2 cup cranberries
1/4 cup honey
2 cinnamon sticks
1/2 tsp. fresh nutmeg
1 vanilla bean or 1 tsp. vanilla extract
2 small oranges
10 whole cloves
3 whole star anise

Cranberry Mulled Wine for Fall Entertaining

Cranberry Mulled Wine for Fall Entertaining

Cranberry Mulled Wine for Fall Entertaining

Cranberry Mulled Wine for Fall Entertaining

First slice one orange into wheels and juice the other orange. If you’re using a vanilla bean instead of extract, split the vanilla bean lengthwise and scrape the bean into the wine. Add your wine, spices, juice and fruit to a saucepan and turn the heat up to medium, until the wine is hot. Reduce heat to a very low simmer and keep warm until ready to serve. Before serving use a slotted spoon to remove all of the spices from the wine, and then ladle into mugs. Garnish with cranberries, a cinnamon stick, and a slice of orange.

Cranberry Mulled Wine for Fall Entertaining

Mulled wine has a distinct, spiced flavor brought out all the more by sipping it hot. If you prefer something boozier, you can add a few ounces of brandy, bourbon, rye or even rum! I love the tart and fruity finish that the cranberries added to this mulled wine recipe. Santa Margherita Chianti Reserva made the perfect base for the mulled wine because of it’s bright, round, warm, dry, earthy finish.

Cranberry Mulled Wine for Fall Entertaining

Cranberry Mulled Wine for Fall Entertaining

It’s been a little hard for me to get into the holiday spirit this year. Even just thinking about making this mulled wine has me more excited for Thanksgiving though! I hope you’ll try this Cranberry Mulled Wine recipe and please send some holiday cheer my way in the comments below. xo

Trick or Treat: The Monster Fizz

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Trick or Treat: The Monster Fizz

I’m just here for the BOOS! That’s why I’ve teamed up with my friends at KINKY Beverages to bring you the perfect Halloween treat—the Monster Fizz.

I worked with KINKY Beverages over the Summer to develop this Tropical Mango Frosé that turned out so delicious! Ever since then I’ve really enjoyed using their liqueurs to compliment other spirits in cocktails. KINKY Green Liqueur is a fusion of super premium vodka distilled five times with flavors of crisp green apples and pears. Not only does KINKY Green give this drink its spooky green hue but it also adds delicious fall flavors to the Monster Fizz. I’ve added a monster candy skewer garnish to make this drink super fun for all your Halloween festivities!

Trick or Treat: The Monster Fizz

Monster Fizz, serves 1

1 oz. KINKY Green Liqueur

1 oz. gin

3/4 oz. lemon juice

3/4 oz. simple syrup

1 egg white

club soda

assorted monster candy for garnish

First, make your monster candy skewer. This part is so easy and super fun. I bought all my candy at Party City and Target but I’m sure you could find some fun monster candy at a specialty candy store too. I just arranged the candy in a way that made them look like little faces. The only tricky part to these is getting the smaller thin pieces of candy onto the skewer. My tip is to thread a small portion of the back of the candy onto the skewer instead of sticking it through the middle of the entire piece of candy. I did a few skewers before I realized this method was easier. The other great thing about these monster candy skewers is that you can make them as favors for a Halloween party or even use them as cake toppers too.

Trick or Treat: The Monster Fizz

Now let’s make a Monster Fizz! Add the KINKY Green, gin, lemon, simple syrup, and egg white to a cocktail shaker and dry shake to incorporate all ingredients. Next, add ice and shake again very vigorously. Strain into a highball glass and top with soda. Garnish with a monster candy skewer.

Trick or Treat: The Monster Fizz

Trick or Treat: The Monster Fizz

This Monster Fizz is just too adorable not to mention the perfect cocktail to serve at a Halloween party. It’s super fruity, fizzy, refreshing and tart which makes the sour candy the perfect accompaniment to the drink. If you’re not throwing a Halloween party that’s okay, there’s no better way to get yourself into the Halloween spirit than by whipping up a few spooky cocktails.

Trick or Treat: The Monster Fizz

Have a great weekend and Happy Halloween! I hope you’ll be making a few of these Monster Fizzes. Thanks to KINKY Beverages for supplying a delicious and perfectly hued spirit to make festive Halloween drinks with. Don’t forget to eat, drink, and be scary everyone! xo

Trick or Treat: The Monster Fizz

Boozy Mexican Mocha

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Boozy Mexican MochaHas anyone ever made Mexican hot chocolate in the Winter? This Boozy Mexican Mocha recipe is similar to hot chocolate but with the addition of coffee — which automatically makes it my favorite. I pretty much look for any excuse to sneak another cup of joe into my day. Totally 100% have a coffee addiction and that’s why we’re celebrating National Coffee Day on the blog today!

Mexican Mocha is a rich chocolatey drink with a kick of warm baking spices and a little bit of heat from cayenne pepper. I prefer to use espresso in this recipe but strong coffee will work as well. Once you whip up the mocha mix, building the drink is super easy. It’s officially Fall now, and this Boozy Mexican Mocha is the perfect cocktail to make for the cooler nights we’re having.

Boozy Mexican Mocha

Boozy Mexican Mocha, serves 1

6 oz. strong coffee (or two shots of espresso)

2 oz. Kerrygold Irish Cream

2 tbsp. Mexican mocha mix*

splash of milk or cream (optional)

grated cinnamon, for garnish

 

*Mexican Mocha Mix

2 tbsp. powdered sugar

1 tbsp. unsweetened cocoa powder

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cayenne pepper

Boozy Mexican Mocha

First, make you Mexican Mocha Mix by combining all the dry ingredients together in a bowl. Stir until mixed. This will make about enough for 2 cocktails. I love making a larger batch of this and then just storing it in a jar. That way I have the mix ready for whenever I’m in the mood. You know, for those cold or rainy days.

Dare I even mention snow yet?

I don’t want to think about it.

Boozy Mexican Mocha

To make a cup of Boozy Mexican Mocha. Brew coffee or espresso and add 6 oz. to a mug. Add 2 tbsp. of Mexican Mocha Mix and stir until completely dissolved. Then mix in 2 oz. of Kerrygold Irish Cream. Stir and garnish with a sprinkle of cinnamon on top. If you’re looking for something less boozy or you want to add a little more creaminess, add a splash of heavy cream, half & half, or the milk of your choice.

Boozy Mexican Mocha

Boozy Mexican Mocha

Boozy Mexican Mocha

Kerrygold Irish Cream couldn’t be any more perfect for this Boozy Mexican Mocha recipe. I basically used it as a substitute for milk in this recipe and it adds just the right amount of booze without being overpowering. Not to mention the extra lovely chocolate flavors it adds. A great idea for the holiday season is gifting jars of homemade Mexican Mocha Mix with a cute instructional tag and a bottle of Kerrygold Irish Cream. Sipping on this Boozy Mexican Mocha makes my heart so happy and I know you will love it too! Happy National Coffee Day everyone! xo

 

 

 

Pumpkin Butter Flip

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Halloween might be over but we have until Thanksgiving to capitalize on all things pumpkin flavor. Recently I did an apple cider + pumpkin butter cocktail for my farmers market cocktail column on Chicpeajc and I thought why not use pumpkin butter in another drink? I came up with this Pumpkin Butter Flip to bring you a seasonal and creamy dessert cocktail. It’s so good it might rival pumpkin pie for dessert at your Thanksgiving dinner table.

A flip is a category of mixed drink. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron. The iron caused the drink to froth, and this frothing (or “flipping”) engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.

The first bar guide to feature a flip (and to add eggs to the list of ingredients) was Jerry Thomas‘s 1862 How to Mix Drinks; or, The Bon-Vivant’s Companion. In this work, Thomas declares that “The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste.”

With time, the distinction between eggnog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually classified in America’s bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.

Personally, I love a flip with a little cream in it. It mixes with the egg so well while adding a smooth and silky texture to the drink. Also, it tastes delicious!

Pumpkin Butter Flip

1 1/2 oz. spiced rum

1/2 oz. Faretti biscotti liqueur or amaretto 

1/2 oz. fall spice syrup

1/2 oz. heavy cream

1 heaping barspoon pumpkin butter

1 whole egg

pumpkin baking spice mix for garnish

In the larger side of your cocktail shaker add the whole egg and cream. Add the rest of your ingredients to the smaller side of your tin, pour into the large side and seal. Dry shake, add ice and shake again long and hard. Pour into a coupe glass and garnish with a dusting of pumpkin baking spice. Sip and enjoy!

I used my fall syrup in this cocktail and linked to the recipe above. You can also sub it out for regular demerara or simple syrup. I had it on hand and the flavors went so well with the drink it was a no-brainer to use it. The spiced rum contributes to the baking spice flavors of this Pumpkin Butter Flip but you can also use aged rum or even bourbon.

If you’ve never had Faretti Biscotti liqueur you are in for a treat. I use this in replace of amaretto all the time in cocktails. It’s sweet and delicate with hints of nuts, citrus, and anise. The liqueur is made in Northern Italy, near Lake Como, where delicious biscotti cookies are baked in rustic brick ovens. It goes great in coffee or as a little aperitif after dinner as well.

I love that this Pumpkin Butter Flip is reminiscent of eggnog but appropriate for the Fall and Thanksgiving. What will you be making for Thanksgiving dinner or dessert? This cocktail is definitely worth a try and consideration for your holiday menu. Cheers everyone! xo

 

Smoky Cinnamon Apple Cider Margaritas

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After the week I had I definitely need a drink! I’m so happy to team up with Teroforma for this post to talk about one of their newest collections 1pt. 1pt is a collection of infusion blends and kits for alcohol and spirits. I’ve used the 1pt Master Kit to create these Smoky Cinnamon Apple Cider Margaritas and I’ll show you how easy it is to use and how wonderful the end result can be.

Whether you’re an experienced bartender or an at home enthusiast the 1pt Master Kit is a must-have. It comes with a beautiful high-durability lab glass infusion bottle that infuses 375 ml of liquid (half of a standard bottle of spirits). There’s a stainless steel infusion basket that holds the infusion blends which makes infusing so much easier. No mess and no fine straining! You also get a reusable, gold-finish, stainless steel tasting straw so that you can taste-test during the infusion process. The kit also includes a simple instruction guide, 7 blends variety pack and some cocktail suggestions to start you off in the right direction.

I knew I wanted to make apple cider margaritas this month and thought the cinnamon infusion would be a great addition to this cocktail. Using the infusion kit is super simple. The first step is putting your infusion blend into the infusion basket. It clips right back into the top of the bottle with a little push and then you pour your spirit directly into the bottle. Let the infusion sit for 6 hours or to taste. Of course with your fancy gold straw! 😉

Smoky Cinnamon Apple Cider Margarita, serves one

1 oz. cinnamon infused tequila

1 oz. mezcal

1 1/2 oz. apple cider

1/2 oz. lime juice

1/2 oz. agave nectar

First, rim your glassware with an equal part mixture of cinnamon, sugar, and salt. Add all of your ingredients to a cocktail shaker and shake with ice. Strain into a double rocks glass over ice and garnish with a slice of apple, lime wedge, rosemary sprig and a cinnamon stick.

These smoky cinnamon apple cider margaritas were even better than I imagined. Cinnamon goes so well with tequila and I really love the smokiness the mezcal provides the drink. If you want the drink the be less sweet than swap out the agave nectar for some Cointreau. The 1pt infusion kit was so simple to use and really streamlined the whole infusion process. I love that you only infuse a half a bottle of spirit and that I don’t have to fine strain. It makes the whole process more simple but most importantly delivers consistent results. If you want to try any of the Teroforma 1pt collection products you can use “arseniclace10″ when you checkout for 10% off orders over $20, valid through January 31, 2018 on Teroforma.com. Cheers and happy infusing! xo

Black Cherry Autumn Spritz

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I’m really excited to team up with Bai again to inspire your Fall cocktail creations. I love their products because they are super low in calories and sugar (only 5 calories & 1 gram of sugar per serving) and are filled with antioxidant goodness. Using their sparkling antioxidant infusions is great for making highballs and any cocktail you want to add a little fizz to. I’ve created the Black Cherry Autumn Spritz with their Bolivia Black Cherry option that goes perfectly with red wine for a Fall spin on a popular Summer beverage….

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Elderflower Concord Grape Cocktail

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Concord grapes are a true sign of fall. With thick, sour skins and a luscious, sweet interior, they’re harvested in September through late October. When I see them at the market I know exactly what I’m making — an Enzoni! If you’re not familiar with this drink it is a citrusy and fruity Negroni variation invented by Vincenzo Errico of Milk and Honey in NYC c. 2003. You can use any grape but my favorite is the Concord due to its rich flavor and vibrant hue. I’ve replaced the sugar with elderflower liqueur for a slightly more floral take for this Elderflower Concord Grape Cocktail….

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Fall Spice Syrup + Old Fashioned

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Fall-Spice-Syrup-Old-Fashioned

I couldn’t have planned this post any better because today it finally feels like Fall. The windows are open, there’s a beautiful breeze coming in and it’s a most wonderful 66 degrees out there. Time for an old fashioned, right? 😉 I had an idea to make a Fall spiced syrup that you can use a number of ways all throughout the cold months. My favorite way to use it is in an old fashioned, but you can use it in a daiquiri, a fix, or even your coffee. Use it in any cocktail that calls for simple syrup by merely swapping it out and making your drinks a little more Fall appropriate….

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