Cocktails

Summer Solstice Sparkling Chamomile Sangria

June 21, 2018 by Natalie 2 Comments

The Summer solstice marks the official start of Summer. With it brings the longest day and shortest night of the year. You might need sangria for the longest day of the year, correct? In light of Summer solstice, I made Sparkling Chamomile Sangria with Santa Margherita Prosecco Superiore D.O.C.G. just for the occasion. After all, I do wait all year for the first day of Summer — every year. A delicious bubbly wine together with chamomile tea, elderflower liqueur, lemon, and strawberry seems like the perfect combination to ring in the first day of Summer.

Today also marks my 2nd blogiversary. I can not believe it! We’re going to need more prosecco!

Sparkling Chamomile Sangria, serves 4-6

1 bottle Santa Margherita Prosecco Superiore D.O.C.G

2 cups chamomile tea

3/4 cup lemon juice

1/2 cup gin

1/2 cup sugar

1/4 cup elderflower liqueur

lemon wheels

strawberries

First, bring 2 cups of water to a boil in a saucepan. Add 2 chamomile tea bags and let steep 5 minutes. Remove bags and discard. While tea is still hot add your 1/2 cup of sugar and stir until fully dissolved.

Next, cut up the fruit and then add it to your pitcher or large serving vessel. Pour tea, lemon juice, gin, and elderflower liqueur into the vessel and let sit in the refrigerator for at least 3-4 hours. The longer you let the fruit steep the better!

Just before serving your Sparkling Chamomile Sangria, add ice and finally top with a bottle of Santa Margherita Prosecco Superiore D.O.C.G. In this recipe, I only used 1 bottle of prosecco, but if you want to make a boozier sangria I suggest using 2 bottles instead.

I love adding an iced tea element to cocktails in the Summer. Especially in sangria and punches! Tea adds a lot of fruity, floral, and herbal elements that can compliment wine and spirits nicely. In this case, the chamomile adds floral notes that are a perfect match to the aromatic, fresh, fruity, and sweet floral aspects ofSanta Margherita Prosecco Superiore D.O.C.G. Santa Margherita grows luscious, aromatic Glera grapes in the gentle hills of Valdobbiadene, a town synonymous with the finest Prosecco Superiore, and DOCG status – the highest and most distinctive classification possible.

Please sip and enjoy this delicious Sparkling Chamomile Sangria. I’ve been waiting a long time to say this — happy first official day of Summer everyone!

Summer Mocktails with Red Bull

June 20, 2018 by Natalie

Recently I teamed up with Red Bull to make some Summer mocktails to celebrate the release of their Red Bull Summer Edition Coconut Berry. The Coconut Berry might be my favorite flavor yet but I’ve also put together mocktails using Red Bull Green Editon and the Yellow Edition (my other two favorite flavors). The Green Edition tastes like kiwi and apples and the Yellow Edition tastes like a mix of tropical fruits with passionfruit shining through the most.

I was pleasantly surprised at how easy Red Bull was to mix with. These flavors are fruity and absolutely perfect for topping off your drinks with for Summer. Because who doesn’t love a little energy boost in their drinks? I certainly need all the energy I can get! I loved how these mocktails turned out which is why I decided to share them with you here.

In Love with the Coco, makes 1 serving

4 oz. Red Bull Summer Edition Coconut Berry

1 oz. coconut milk

1 1/2 oz. pineapple juice

1/2 oz. orange juice

4 strawberry halves

First add pineapple, orange, and strawberries to a cocktail shaker and muddle. Next, add coconut milk and then shake with ice and pour into your serving vessel over ice. Finally, top with Red Bull Coconut Berry. Garnish with coconut flakes, freshly grated nutmeg, and a strawberry wedge.

Lime So Fine, makes 1 serving

4 oz. Red Bull Green Edition

1 oz. lime juice

1 oz. cucumber juice

Splash Red Bull Lime Edition

mint, green grapes, green apple slices, for muddling

First add lime and cucumber juice to a cocktail shaker with a handful of mint, 5 green grapes, and 2 apple slices. Next, muddle and then add ice and shake. Strain into your serving vessel over ice and top with Red Bull Green Edition and a splash of Red Bull Lime Edition. Garnish with 2 cucumber slices and a mint sprig.

Hello Sunshine, makes 1 serving

4 oz. Red Bull Yellow Edition

1 oz. lime juice

3/4 oz. ginger syrup

club soda

5 mango chunks

First add lime, ginger, and mango to a cocktail shaker and muddle. Next, add ice, shake, and then strain into your serving vessel over ice. Top with Red Bull Yellow Edition and a splash of club soda. Garnish with a lime wheel and ginger candy.

I’m totally in love with all of these Summer mocktails that it’s hard to pick a favorite! I hope you’ll be giving these Summer mocktails with Red Bull a try at home. I’ll be enjoying quite a few myself. xo

Chill Out with these Iced Coffee Recipes for Summer

June 19, 2018 by Natalie 1 Comment

Happy Tuesday everyone! Who needs a coffee? Definitely me! Is anyone else addicted to iced coffee in the Summer? Luckily I’m working with Nespresso for this next post and sharing two delicious iced coffee recipes. This Summer Nespresso is releasing a new line of iced espressos for their Vertuo System. The limited edition espressos are more concentrated and have been specifically designed to be poured over ice to deliver a refreshing beverage.

Mint + Vanilla Cafè Shakerato, makes 1 serving

1 Inspirazione Shakerato capsule

4 Nespresso ice cubes

1 tsp. mint/vanilla syrup*

*First, make your mint/vanilla syrup. Add 1 cup of water, 1 cup of sugar, 1 big bunch of mint, and 1 vanilla bean (scrape the inside) to a saucepan. Heat over medium heat, whisking constantly until the sugar dissolves. Simmer for about 10 minutes and then remove from heat and let completely cool. Strain out the mint and vanilla bean and store in a jar or bottle.

Extract 1.35 oz. coffee into a 12 0z. glass over Nespresso ice cubes. Add 1 tsp. (or more if desired) of mint vanilla syrup and shake or stir the drink. Garnish with a mint sprig. Adding Irish whiskey to this iced coffee is perfect for a summery Irish Coffee variation.

I was inspired by a classic Irish Coffee for the Mint + Vanilla Cafè Shakerato. Incorporating mint into this iced coffee by making a mint syrup turned out delicious and super refreshing. The vanilla adds a hint of sweetness and flavor that compliments the coffee perfectly. Making coffee cubes is easy. Just brew some coffee, pour it into an ice cube mold, and send it to the freezer. Coffee ice cubes keep your iced coffee cold and add more coffee instead of watering it down!

Island Coffee, makes 1 serving

1 Inspirazione Salentina capsule

4 Nespresso ice cubes

1 oz. dark rum

1 oz. coffee liqueur

2 tbsp. condensed coconut milk

Add Nespresso ice cubes to a glass and pour in the dark rum and coffee liqueur. Extract 1.35 oz. coffee on top. Next, add your condensed coconut cream and stir until incorporated. Garnish with coconut flakes and freshly grated nutmeg. For a booze-free version omit the rum and coffee liqueur.

Have you ever had a Vietnamese Iced Coffee before? They are delicious and are kind of my guilty pleasure. Usually, I’m strictly a black coffee drinker but adding condensed milk to iced coffee is so tasty! Instead of using regular sweetened condensed milk I bought condensed coconut milk. Using condensed coconut milk is the perfect way to add sweetness and a tropical element that makes this iced coffee super Summery. Bonus that it is also dairy-free which makes this iced coffee vegan as well!

The Vertuo System makes mornings so much easier when you can brew a cup for a quick fix. Before the VertuoPlus, I was making pour-over coffee — which I love — but it requires a lot of effort and time. Sometimes in the morning, I need a fast cup of coffee that still taste good so I can start tackling my emails and get to work! I’m honestly so impressed with the quality and flavor of the coffee and how this system brews. The possibilities are endless and it keeps stress levels low (which I need).

I love iced coffee and I’m so happy to be able to make it at home now. The great thing about both of these recipes is you can serve them with or without booze. That makes them appropriate for morning and if you need a pick me up at happy hour or after dinner, then add some spirit! I hope you will give both of these recipes a try and don’t forget to check out the VertuoLine system and you can purchase all your espressos here. Happy brewing!

This post is sponsored by Nespresso. All opinions expressed in the post are my own and not those of Nespresso. Thank you for reading the sponsored content that makes Arsenic-Lace possible!

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!

Celebrate Negroni Week with the Rosita

June 4, 2018 by Natalie 2 Comments

Well hello there. I’m popping in to say Happy Negroni Week everyone! I’m celebrating with one of my favorite variations on the classic Negroni — The Rosita. The Rosita cocktail is basically a tequila Negroni and I’ve picked it to kick off Negroni Week because I’m currently on a plane to Mexico. That’s right, MEXICO!

A last-minute trip to Hacienda Patron came my way and there was no way I was letting that opportunity pass me by. Going to Mexico, especially Jalisco — where a majority of tequila is made, has always been a dream of mine. And you know me… always checking those dreams right off my list. Can you blame me? YOLO.

Anyways, back to The Rosita cocktail. I had to do some investigating about the spec of this drink because there are a few recipes and the origins of this cocktail are somewhat non-existent. The problem I was having is that some recipes call for Angostura Bitters and some do not. To ango or not to ango? That is the question!

My boss and friend, Richard Boccato, helped me by reaching out to Robert Hess who helped popularize this drink. Hess got The Rosita recipe from an article by Terry Sullivan in the August 1999 issue of GQ Magazine. Sullivan got it from Gary Regan’s Bartender’s Bible. And Regan got it from Mr. Boston’s 1979 edition. I’m not sure if I really got my question answered because again, each of those recipes is different, but I’m deciding to ango!

The Rosita, serves 1 drink

1 1/2 oz. reposado tequila

1/2 oz. Campari

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

1-2 dash Angostura Bitters

lemon twist, for garnish

First, add all your ingredients to a double rocks glass. Add ice, I used a large format cube, and stir. Garnish with a lemon twist by pressing the peel gently and expressing the oils on top of the drink. Wipe the rim of the glass with the peel and then place in the drink. Alternatively, this drink can also be served up if you prefer. You will need to add all ingredients to a mixing glass with ice, stir, and then strain into a coupe glass. Same rules apply for the lemon twist.

The Rosita might just be my favorite Negroni variation. I love tequila so much, and this is a much drier and complex spin on the classic. Using the ango adds a lot of depth, slight spice, bitterness and I can see why it is needed. A Negroni is equal parts making it a much more bitter drink because of the amount of Campari in it. The Rosita only has a 1/2 oz. of Campari so the dashes of Angostura really help the bitter element of this drink stand out.

If you’re not familiar with Negroni Week (June 4-10), Imbibe Magazine and Campari presents it in efforts to raise money for charities around the world. Participating bars donate a portion of their Negroni sales to a charity of their choice. So find a local bar near you that are celebrating and order a Negroni or whatever variation they’re serving up. The only thing better than drinking is drinking with a cause!

I hope you’ll give the Rosita a try as well. If you’re looking for some other fun ideas to celebrate Negroni Week with I have these Negroni Tarts, a Frozen Strawberry Negroni, Negroni Mini Cupcakes, and these Strawberry Negroni Popsicles. Make sure you keep an eye on my stories over on Instagram to see what I’m up to in Mexico and I will be updating the blog when I get back! Cheers and Happy Negroni Week!

A Spring Classic: Sensation Cocktail

May 21, 2018 by Natalie Leave a Comment

A less known but delicious classic is the Sensation Cocktail. It’s a cousin of the more popular Aviation cocktail but replaces the Creme de Violette for mint. If I’m being honest, I tend to love the Sensation Cocktail more so. Creme de Violette can be a little too floral for my preference and the Sensation Cocktail is dry, more tart, and super refreshing! It first appeared in a book by Robert Vermeire in 1922, Cocktails: How to Mix Them, and the recipe is credited to James Berkelmans, Paris.

There has been so much going on behind the scenes that it’s been a struggle to update the blog over the last week or so. I have a ton in the works that I can’t wait to share with you soon. On top of a crazy workload, right after finishing the One Room Challenge, I jumped into repainting the kitchen and starting on the bathroom. These lemons you see as my backdrop is actually a new accent wall. As soon as I shoot it I’m going to do a kitchen tour post. Oh — I’m also fostering 4 adorable 4-week old kittens. Make sure to keep an eye on my Instagram stories, and starting today I’m officially using the hashtag #cocktailsandkittens. If you want to find out why keep reading. 😉

Sensation Cocktail, serves 1

2 oz. gin

3/4 oz. lemon juice

3/4 oz. maraschino liqueur

small handful of mint

mint sprig and lemon twist, for garnish

Add all ingredients to a cocktail shaker, fill completely with ice and shake. Strain into a coupe glass. Garnishing this drink with a brandied maraschino cherry is perfectly acceptable but I love to roll up a lemon twist and stick a mint sprig in it. It looks beautiful and adds so many aromatics. You can also double strain this drink if you don’t want mint in it. I prefer little mint floaters because I think it looks nice and adds texture but some people like a clean strain. To each their own!

I love making classics at home because, for the most part, they are fairly simple (3-4 ingredients). The Sensation Cocktail is one of my favorites to drink this time of year, especially on a warm day. It’s crisp, refreshing, and quenches my thirst immediately. Maraschino liqueur makes this drink sharp and dry. If you tend to like slightly sweeter drinks you can add 1/4 – 1/2 oz of simple syrup to this recipe to sweeten it up.

Okay, now it’s time to meet the kittens. Meet Elsie, Murray, Gertie, and Ethel! They were not cooperating very much on set so I will have to keep practicing. I had to hold them to get some shots of them. They. Are. So. Tiny.

A few years back I frequently fostered with a local rescue, Jersey Cats. For about 2 years my old apartment was a kitten hotel. I’d get kittens, keep them for a few weeks or months, they would get adopted, and then I’d get new kittens. My life was definitely full of sweet, cute, cuddly moments — but fostering is hard. It’s a lot of work and sometimes you get attached to cats. The number one question I always get about fostering is how do you not keep all the kittens? It’s REALLY HARD but I like to remind myself of the bigger picture. The more cats or animals I have the harder it is for me to help others. There will be more kittens, and they will all be cute. I just want to save the world one kitten at a time!

So why am I fostering again? I originally stopped when I adopted my Chinese Crested dog, David Bowie. Having a dog was much more work, my apartment was tiny, and it was just too much. After my cat Phil died in October there has been a void. Now that I have more space I thought it might be fun to start at it again and Jersey Cats needed a foster. So happy to help again!

I hope you guys like kittens because I’m hoping to include them in some of my posts until they find their forever homes. If you’re local please check out Jersey Cats to stay updated. I hope you enjoyed my silly kitten and cocktail photos and I hope you will try the Sensation Cocktail this Spring/Summer. As always, I would love to hear from you, so chime in on the comments below. Either about the cocktail or these sensational kittens! xo

3 Ways to Celebrate Memorial Day Weekend

May 1, 2018 by Natalie

I’m so excited to be teaming up with Bai for this next post! Memorial Day Weekend is just over a month away and is the official kick-off to Summer. I’ve put together 3 fun ways for you to celebrate Memorial Day Weekend this year. Whether you’re staying home, entertaining, or going to a friends party, it’s always a good idea to have a few tricks up your sleeves.

DIY Balloon Arch

Supplies:

helium tank

balloon decorating strip

various balloons in different colors and sizes

glue dots

balloon string

I’ve never blown up balloons with helium before this project. Honestly, it was so easy and I got this Balloon Time tank that is available at Party City. They’re so easy to use and can easily be recycled when empty. To use all you have to do is twist the nozzle, press down to fill the balloons, and then tie the ends up. You can blow up all your balloons and then attach them or attach them as you go which is what I ended up doing. If you blow them all up at once, make sure you can reach them, or put them in garbage bags so they don’t float up.

Next, you can attach them to the balloon decorating strip. Slip the knot of a balloon through the hole of the decorating strip. Skip a few holes and place another balloon facing the opposite direction. Keep alternating balloon colors and sides until you have a balloon strip as long as you need your arch to be. If your balloon arch is looking scarce you can add a few more balloons where needed, but don’t go too crazy. We’re going to add little balloons to fill in the holes too.

Once all your main balloons are on the strip as long as you need it to be, you can cut the strip on either side where the balloons end. You can use balloon string to tie your arch to the table or piece of furniture your using. I tied mine to strings that went to the floor and then used balloon weights to hold it down. Use glue dots to stick mini balloons into the holes and crevices until you have an arch that’s completely full.

Jalapeño Watermelon Paloma

Ingredients:

2 oz Jalapeño infused Tequila

2 oz. Bai Kula Watermelon

1/2 oz. fresh lime juice

4 chunks watermelon

salt, for rimming

top with Bai Bubbles Gimbi Pink Grapefruit

First, infuse your tequila. Slice jalapeño and add it to a jar with the tequila. Depending on the intensity of your pepper this may infuse fairly quickly. With this in mind, I’d say infuse it for 10 minutes or 20 minutes MAX. I have a very high tolerance for spice, however, if you don’t straw test it every few minutes until it’s at your desired spiciness. Once your tequila has infused you can build your drink.

Now, rim your glass with salt. Add watermelon together with lime and Bai Kula Watermelon to a shaker and muddle. Next, add the jalapeño tequila and shake with ice. Strain into your desired serving vessel that’s been rimmed with salt and top with Bai Gimbi Pink Grapefruit. Finally, garnish with a lime wheel. This Jalapeno Watermelon Paloma is spicy, fruity, refreshing, and not to mention delightfully fizzy, which makes it perfect for a hot day. I found that using just the Bai Kula Watermelon made this drink sweet enough so no added sugar or syrups necessary.

Additionally, you can also make this Jalapeño Watermelon Paloma a large format style drink too. To serve 10 people add 20 oz. jalapeño infused tequila, 2 bottles Bai Kula Watermelon, 8 oz. lime juice, 2 cups watermelon, 2 sliced grapefruits, and 2 cans of Bai Bubbles Gimbi Pink Grapefruit to a punch bowl or drink dispenser with ice. It’s such a perfect beverage for your Memorial Day Weekend festivities!

Hot Dogs 4 Ways

It wouldn’t be Memorial Day Weekend without some hot dogs! Pick out your favorite type of dog and cook it your favorite way. These are my 4 suggested ways to dress up your dog this holiday weekend.

Mexican Dog

Ingredients:

avocado, sliced

jalapeño, sliced

1/4 cup white onion, diced

1 tomato, diced

kiwi, diced

1 cup pineapple, diced

pinch of salt

pinch of pepper

4-6 dashes hot sauce of your choice

juice of 1 lime

To make the pineapple kiwi salsa simply toss onion, tomato, kiwi, pineapple, salt, pepper, hot sauce, and lime juice in a bowl. To assemble your Mexican Dog top with the salsa, freshly sliced avocado, and freshly sliced jalapeño.

Chicago Dog

Ingredients:

white onion, diced

tomato, sliced

pickle spears

yellow mustard

sweet relish

pickled sport peppers (we used serranos)*

celery salt

Cut the tomato into half-moon slices and line your hot dog bun with the tomato slices. Add your dog and then top with a pickle spear, sweet relish, sport peppers, mustard, a sprinkle of onion and celery salt. *sport peppers are regional and if you can’t find them where you live use serrano peppers

Caprese Dog

Ingredients:

tomato, sliced

whole basil leaves

fresh mozzarella

balsamic vinegar

Cut tomatoes into half-moon slices. In your hot dog bun line one side with tomatoes and one side with fresh basil leaves. Top with fresh mozzarella, I used mozzarella pearls, and then drizzle with balsamic vinegar.

Greek Dog

Ingredients:

cucumber, sliced

tomato, sliced

greek yogurt

cheese, crumbled

Cut cucumber as well as the tomatoes into slices and line your hot dog bun with them. Add your hot dog to the bun and then top with greek yogurt and a sprinkle of feta cheese.

I had so much fun putting this all together with Bai for Memorial Day Weekend. You can use one of these ideas or all of them, it’s totally up to you! I love the idea of doing a hot dog bar with the DIY balloon arch, and serving your favorite kind of dog coupled with a large format drink, like the jalapeno watermelon Paloma, to go along with it. I’d love to hear what your planning for your Memorial Day Weekend especially if you decide to try any of these ideas. Make sure you chime in on the comments below and let me know what you think!

Thank you for reading this sponsored post that makes Arsenic Lace possible.

Cara Cara Mezcal Sour

April 25, 2018 by Natalie 3 Comments

I’m gearing up to celebrate Cinco de Mayo with one of my favorite Mexican spirits, Mezcal. I’ve used this smokey agave spirit in a bright and refreshing Cara Cara Mezcal Sour that is perfect for the occasion. If you’re not familiar with mezcal or how it differs from traditional tequilas — I’m giving you the rundown on the blog today. My palate has transformed over the years and I think I’m ready to come out and say that mezcal has definitely become one of my favorite spirits.

Tequila is a type of mezcal, much like how scotch and bourbon are types of whiskey. The definition of mezcal is any agave-based liquor. This includes tequila, which is made in specific regions of Mexico and is made from only blue agave. Mezcal can be made from more than 30 varieties of agave. The most common varieties of agave used for mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90% of mezcal.

While there is some geographical overlap, tequila and mezcal primarily come from different regions of Mexico. Tequila is produced in five places: Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, which is where the actual town of Tequila is located. Conversely, mezcal is produced in nine different areas of Mexico. They include Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca. Which is where 85 percent of all mezcal is made.

Both tequila and mezcal are made from harvesting the core of the agave plant, otherwise known as the “piña.” However, that’s where the similarities in production end. Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal.

Are we ready to make some drinks now? All this talk about mezcal has got me feeling thirsty!

Cara Cara Mezcal Sour, serves 1

2 oz. mezcal

1 oz. cara cara orange juice

1/2 oz. lemon

1/4 oz. agave

1 egg white

1 orange wheel for garnish, I used a candied orange

When I’m making sour cocktails I like to use a two-sided shaker. First, crack your egg and separate, only adding the white of the egg to the larger side of your shaker. I do this to keep the egg white separate from the rest of my ingredients until I’m ready to shake. Add the rest of the ingredients to the smaller side of your shaker. When you’re ready, pour the smaller side of your shaker into the larger side and dry shake. Open, add ice, and shake again. Shake as hard as you can! Strain into a coupe glass and garnish with an orange wheel.

I recently made a delicious no-bake mimosa tart for Palm Springs Style that I topped with candied oranges. I had a few extras so I garnished this drink with a candied orange. You can use a fresh slice or check out that post to see how I made the candied oranges. It was so easy and they turned out oh so delicious. You should probably just make that mimosa tart while you’re at it. You’ll thank me!

I think this Cara Cara Mezcal Sour is my favorite sour ever! Cara Cara oranges have a distinct pinkish-red and orange flesh. It’s not just their beautiful color that makes them stand out — they have a remarkable taste that goes right along with it. Compared to traditional navels, Cara Caras are sweeter, slightly tangy, and less acidic, with a hint of red fruit, like cranberry or blackberry. Using Cara Cara in this drink made it so bright, fruity, and refreshing. Plus I love that peachy hue it has!

I loved garnishing it with an orange wheel because the egg white foam kinda puffed up around it. It was seriously stunning! I hope you have some fun plans for Cinco de Mayo. I’ll be sipping on mezcal, most likely in the company of tacos. That’s not too far off from everyday life though. 😉 Stay tuned for some more drink ideas for Cinco de Mayo. I have some delicious drinks going up on Palm Springs Style and A Beautiful Mess because there can never be too much tequila!

Aloe Cucumber Cooler

April 10, 2018 by Natalie Leave a Comment

I’m so happy to be teaming up with Tadin Tea for this next post. Tea is something I’ve always incorporated into my recipe developing at home and behind the bar. This Aloe Cucumber Cooler is so refreshing and the perfect cocktail for the warm months ahead.

Usually, when I use tea in cocktails I gravitate towards the more floral and fruity teas. The selection of teas Tadin has available was so impressive. Tadin has been creating unique tea blends since 1982 that are all naturally good for you. Immediately I knew I wanted to use the aloe vera cactus tea in a cocktail. Drinking aloe has numerous health benefits such as extra hydration, aids in liver function, healthy skin, and digestion. I guess healthy cocktails are kind of my thing lately. 😉

Aloe Cucumber Cooler, serves 1

2 oz. Hendrick’s gin

1 oz. aloe vera juice

1/2 oz. lime juice

3/4 oz. tea syrup (using Tadin aloe vera with cactus tea)

cucumber slices and mint, for muddling

top with club soda

cucumber ribbons and mint sprigs for garnish

Making tea syrup is so easy and such a great way to add extra flavor to your drinks and simple syrup. First, brew the tea. I used 3 tea bags in 1 cup of boiling water. Let steep for 5 minutes and then discard the tea bags. While the tea is still hot, add the same amount of sugar to make a 1:1 tea simple syrup.

Regarding the aloe juice, I bought mine packaged. I wanted to juice it fresh but the day I was looking for it, of course, it was nowhere to be found. I’ve linked to the one I used above. If you can find that brand I suggest using it. It is 99.8% aloe. Make sure whatever aloe juice you’re buying has no added sugars, is made from 100% pure aloe, and is made from the inner gel fillet. So many of the aloe drinks on the market are flavored and have lots of additives and sugar.

Now you can build your cocktail. Add aloe vera juice, lime juice, tea syrup, cucumber, and mint to a cocktail shaker and muddle lightly. Next, add your gin then shake with ice and strain into a highball glass. Top with soda and garnish with a cucumber ribbon and mint sprig. To make cucumber ribbons I used a mandolin slicer.

This Aloe Cucumber Cooler turned out way better than I anticipated. It’s:

Cold

Refreshing

Fizzy

Earthy

Herbal

Hydrating

I was a little nervous how well the tea and actual aloe juice would work in a cocktail but the results are amazing. The tea is super herbal and earthy which goes so well with muddled mint and cucumber. Also, I decided to use Hendrick’s gin to add extra cucumber and floral notes to this drink. Feel free to use any gin or even vodka if that’s your preference. I will certainly be consuming a lot of these this Summer. Can we hydrate our livers and drink at the same time? I’m not sure but it’s worth a shot!

Also, make sure you head over to Instagram to enter the giveaway I’m hosting with Tadin Teas. One lucky winner will win Tadin Teas entire collection. That’s 33 different teas! I’d love to see you mix up your own Tadin Teas cocktails at home. Good luck everyone!

Celebrate Easter Weekend with the Carrot Painkiller

March 30, 2018 by Natalie Leave a Comment

If you’re looking for the perfect Easter cocktail then look no further then the Carrot Painkiller. Did you really think I wasn’t going to give you something delicious to sip on this weekend? I’d never let you down and this Carrot Painkiller will surely not disappoint your taste buds.

If you’re not familiar with the classic Painkiller cocktail it is a riff on the Piña Colada. You know how much I love Piña Coladas and given a chance, I will basically turn anything into a Piña Colada. The original Painkiller was created in the 1970s by Daphne Henderson at the Soggy Dollar Bar on the Island of Jost Van Dyke in the British Virgin Islands. It is a blend of rum, pineapple juice, orange juice, and coconut. This cocktail is associated with tiki bars and tropical drinks, which as you all know, happen to be my favorite.

If you’re not aware I worked at a tiki bar in NYC called Painkiller (R.I.P). Pusser’s Rum has the Painkiller cocktail trademarked and we wound up having to change our name to PKNY to avoid a lawsuit. So while I love this cocktail, the Painkiller and I have a pretty tumultuous history. PKNY which was located on the Lower East Side of Manhattan shuttered in 2013 over the loss of our lease. A plague that struck a lot of bars in that neighborhood and in almost every neighborhood in NYC still to this day. Let’s just say, almost 5 years later, I still haven’t fully recovered from the closing of that bar.

Maybe that’s why I’m always developing variations on Piña Coladas. Homesick for a place that doesn’t exist anymore. Before I get sad let’s make drinks!

Carrot Painkiller, serves 1

2 oz. aged rum (preferably Pusser’s Rum)

1 1/2 oz. pineapple juice

1 oz. fresh carrot juice

1/2 oz. orange juice

3/4 oz. coconut cream

First, make your juices. I juiced my pineapple and carrot juice with my Hurom Slow Juicer. I highly recommend owning a slow juicer if you don’t already have one. It has made my life so much easier and healthy. They do not sponsor me (yet, one can dream) so this is 100% my own opinion and recommendation. For the coconut cream I use a 2:1 ratio of coconut cream to coconut milk. After that, this drink is easy peasy to make. Assemble all your ingredients in a cocktail shaker and dry shake. No dilution necessary because when you use crushed ice, dilution happens very quickly and immediately upon adding ice to the glass.

Dump your cocktail into your serving vessel. I used these cute clear tiki mugs from CB2 (now sold out). Then add crushed ice to your glass and garnish with a healthy dusting of nutmeg and a pineapple leaf or two.

Does anyone else adore making coconut themed things for Easter? I’m going to make this tart on Sunday for dessert. Coconut is one of my favorite ingredients to incorporate into this holiday. Also, I love carrots and so does the Easter bunny! I’m just so lucky that both of these ingredients are delicious together. If you’re looking for some other ideas, I also made this Carrot Orange Mimosa last year and shared some other Easter ideas. If you gave up drinking for lent, well then you’re crazy, but these will be such a treat to make and enjoy! Happy Easter everyone! xo

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