mezcal

Summer Sipping on the Titan Cocktail

August 29, 2019 by Natalie 197 Comments

Summer isn’t over yet! The temperatures are continuing to rise around here. It has been so humid that I am now convinced I live in South Florida because it randomly rains every day now. Even when it’s not in the forecast. Even when the sun is shining. So, what’s a girl to do when it’s too hot and humid to deal? Make a delicious and boozy crushed ice beverage. Very excited to be partnering with my friends over at THE HOUSE OF ANGOSTURA® to bring you a brand new recipe, The Titan Cocktail, to keep you cool until the end of summer.

THE HOUSE OF ANGOSTURA, THE HOUSE OF ANGOSTURA, based in Trinidad, has been blending bitters fornearly 200 years and producing fine rums for 130 years, mastering the art of ageing and blending. Using a secret recipe, closely guarded to this day, ANGOSTURA®aromatic bitters is recognized as the world’s first and best-selling cocktail bitters. It is an essential ingredient for contemporary cocktails as well as the classics. With just a few dashes, ANGOSTURA aromatic bitters transforms summery mixed drinks into beloved warm-weather cocktails, from spritzes to tiki inventions, to frozen cocktails and beyond.

The Titan Cocktail was inspired by one of my favorite tiki classics, The Saturn Cocktail. Most tikidrinks are rum based but what makes the Saturn special is that it is made with gin. This cocktail is rich and sweet just like most tiki concoctions, but the gin gives it the drinkability of a refreshing Tom Collins. I went a step further and, instead of gin, I used mezcal. I named it Titan after Saturn’s largest moon.

The Titan

1 1/2 oz. mezcal

1/2 oz. lime juice

1/2 oz. orange juice

1/2 oz. passion fruit syrup*

1/4 oz. orgeat*

1/4 oz. falernum

Float of ANGOSTURA aromatic bitters

lime twist and cherry, for garnish

*Passion Fruit Syrup

1 part 100% passion fruit puree, frozen and preferably Goya

1 part rich simple syrup (2:1 demerara sugar and water)

Make your rich simple syrup ahead of time. Combine the sugar and water in a small saucepan and stir over heat until the sugar has completely dissolved. Let cool. Let frozen passion fruit defrost and then add it to the rich simple syrup. Stir until combined and store in a resealable container.

*Orgeat – You can find my step by step process on how to make orgeat in this post on A Beautiful Mess.

To make the Titan cocktail, simply add mezcal, lime juice, orange juice, passionfruit syrup, orgeat and falernum to a cocktail shaker. Dry shake without ice and pour into a highball or swizzle glass. I used these pearl diver mugs from Cocktail Kingdom. Fill the glass with crushed ice and swizzle with a swizzle stick or bar spoon. You can do this by gently twirling the spoon or stick between the palms of your hands until a frost forms on the outside of the glass. Swizzling is a method of dilution the same way as shaking and stirring is, except it is done in a glass with crushed ice.

Next, float the ANGOSTURA aromatic bitters on top of the drink and top with more crushed ice. Garnish with a lime twist and a cherry. I like to roll the twist around the cherry and then use a cocktail pick to secure it.

I just made a few small tweaks to the Saturn cocktail and made it my own by substituting the gin for mezcal. The mezcal adds a slight smoke and earthiness to an otherwise sweet drink. The addition of the ANGOSTURA aromatic bitters is really what changes everything. ANGOSTURA aromatic bitters counteracts the sharp taste of acidic ingredients and subdues the pronounced flavors of spirits. That’s why it is the perfect ingredient to balance summer cocktails. Although ANGOSTURA aromatic bitters contain some ABV, using just a few dashes can transform your cocktails. So whether you’re sipping on a high-proof or low-abv beverage, ANGOSTURA bitters are the perfect flavor and enhancer and complement to any cocktail. I hope you will be mixing up a few Titans before summer is over. xo

Watermelon Habanero Hibiscus Mezcalito

May 5, 2019 by Natalie 3 Comments

It doesn’t have to be a special day for me to indulge in a good margarita and some al pastor tacos. In fact, that’s pretty much my daily life. I was still so excited to team up with my friends at Bai to bring you this Watermelon Habanero Hibiscus Mezcalito for Cinco de Mayo.

A mezcalito is a margarita made with mezcal and perhaps my favorite way to enjoy this spirit other than sipping on it neat. I’ve touched on mezcal on the blog before but just in case you’re reading about it for the first time it is a spirit distilled from agave. A lot of people like to refer to mezcal as the “sister of tequila” but the truth is tequila is a type of mezcal, much like scotch and bourbon are types of whiskey. Mezcal is made from more than 30 varieties of agave. The most commonly used are tobalá, tobaziche, tepeztate, arroqueño and espadin. It is produced in nine different areas of Mexico including Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca.

Mezcal is made from the harvested core of the agave plant, otherwise known as the piña. It is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. This is the source of where mezcal gets its earthy and smoky flavor profile. The smokiness of mezcal seemed like a perfect match for the earthy nature of watermelon and using Bai Kula Watermelon made this mezcalito turn out delicious.

Frozen Watermelon Habanero Hibiscus Mezcalito, makes one serving

1 1/2 oz. Mezcal (I used Banhez Espadin)

1/2 oz. Cointreau or triple sec

1 oz. Bai Kula Watermelon

1/2 oz. fresh lime juice

3/4 oz. hibiscus habanero syrup

4 pieces fresh watermelon, cubed

watermelon slice, for garnish

smoked salt, for rimming

Hibiscus Habanero Syrup

1 cup sugar

1 cup water

1/2 cup dried hibiscus flowers

3 habanero peppers, cut lengthwise

First, make your syrup. Add sugar, water, dried hibiscus flowers, and habanero peppers to a saucepan and let simmer over low-medium heat for 10 minutes. Remove from heat and strain out the hibiscus flowers and peppers. Let completely cool and store in a bottle or jar in the refrigerator.

Next, rim your glassware with smoked salt by running a lime around the rim and then dipping it into the salt. To make your cocktail add Bai Kula Watermelon, fresh lime juice, hibiscus habanero syrup, Cointreau, mezcal, and cubed watermelon to your blender pitcher with 6-8 oz. of ice. Blend on high or smoothie setting if you have one, and then pour into your glassware. Garnish with a slice of watermelon. Drink umbrella optional but always encouraged. If you’re not in the mood for something frozen you can easily muddle the fresh watermelon and shake the drink and serve over ice instead.

If you’re thinking, these are a lot of flavors to combine, I promise it is not. I wanted to add a spicy element to this mezcalito but I also love watermelon and hibiscus together. Watermelon is earthy and sweet, while hibiscus is rich and floral, and habanero adds a delightful spice. The mezcal adds a hint of smoke and finishing the drink with salt adds a savory element.

I hope whatever you’re doing today that you’re celebrating Cinco de Mayo right. That is: with a margarita (or mezcalito) in hand accompanied by chips, guacamole, and your favorite taco. You know what I’ll be doing. Cheers to Cinco de Mayo! xo

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!

Holiday Spirit Gift Guide

December 16, 2017 by Natalie Leave a Comment

Are you a last minute shopper like me? Every year I say I’m going to get a head start but I never do. I think I work better under pressure anyways. I put together this Holiday Spirit Gift Guide in case you need any last minute ideas on what to get that special someone. I’m never disappointed with a bottle of booze and I’ve included all my favorites to gift and get. The best part? These are all under $50!

Monkey 47 Gin $45– An unusual gin from the Black Forest in Germany, Monkey 47 contains a unique ingredient, cranberries! The 47 comes from the number of botanicals that go into this unique gin and is bottled at a healthy 47% ABV. In 2011 Monkey 47 won the World Spirits Award Gold in the Gin category and Gold for best in class for the Gin Worldwide at the International Wine and Spirits Competition London. Such a great gin to use in cocktails and a staple in my home bar.
Plantation Pineapple Rum $32-This blended rum is crafted in two parts, first by infusing ripe Queen Victoria pineapples in rich, aged Plantation Original Dark Rum for 3 months. Then they distilled a second batch using pineapple rind with their classic white rum, blended the two and before bottling, matured them for an extra period in the barrel. The result is an absolutely delicious, bright rum with pineapple essence to blend with the lushness of the infused Plantation Rum. Enjoy it straight on ice or mix it with a cocktail. This was originally supposed to be a limited edition Rum gifted to friends, family, and limited stock in certain bars. It was such a hit they decided to keep making it. I was lucky enough to receive one of the very first bottles and that’s the one that sits at home on my bar cart. I’ll sip on it when I’m feeling special!
Olmeca Altos Reposado Tequila $25– Altos Reposado Tequila is a super premium, high quality, 100% agave tequila. Altos Reposado is aged in oak barrels for 4-6 months, which creates a rich and complex taste perfect for drinking on its own or in cocktails. Margarita, please! It was rated a 94 at the Ultimate Spirits Challenge.
Laird’s Apple Brandy $32– Laird’s Apple Brandy is hands down my favorite spirit there ever was. Besides the fact that it is a must-have for any at home cocktail enthusiast because of its history and presence throughout classic cocktail culture, it is from my home state of New Jersey. Laird’s also holds distilling license number 1 in the USA making it the oldest and the first distillery in America. It’s also the oldest family-run distillery in the country, run by a 7th generation Laird, Lisa Laird Dunn. Did I mention George Washington is the only other person to have the family recipe? Drinking this is like drinking history and everyone needs a bottle on their home bar. The Jack Rose is my favorite classic cocktail and are perfect for drinking during the holidays.
Pierre Ferrand Cognac $40– A top-quality golden Grande Champagne Cognac from distinguished boutique producer Pierre Ferrand. A lively, expressive style with fresh fruit flavors and good depth from this award-winning house. This is what I drink and mix with at home and also what I prefer to use behind the bar. Ferrand is also the producer of the Plantation Rums. Pretty much my favorite line of spirits. Check out Citadelle Gin too!
Glen Grant 12 year Scotch $48– I’m not a huge Scotch drinker but I love the Glen Grant 12 year. I call this the beginner Scotch because it is so easy to drink! It’s light and fruity with notes of apple pie, caramel, vanilla and subtle spice. Glen Grant 12 year is great to drink alone but also mixes great in cocktails because of its subtle flavors.
Amaro Nonino $47– This is one of my favorite Amaro’s because it is so unique! A digestif made from grappa infused with herbs, plus grain alcohol, and ingredients that include caramelized sugar, bitter orange, cinchona, licorice, quassia wood, rhubarb, saffron, sweet orange, and tamarind. Has an herby fragrance, with a mildly bitter spicy taste. Great on its own before or after dinner and in my favorite Paper Plane cocktail!
Elijah Craig Bourbon $33– Bottled exclusively from a dumping of 70 barrels or less, all drawn from the middle to upper floors of the traditional metal-clad rickhouses. It is the original Small Batch Bourbon, having been made available even before the term was invented.
Del Maguey Vida Mezcal $36– I love all the expressions that Del Maguey puts out but the Vida is really great for the price. A fruity bouquet complemented by honey, vanilla and agave. Palate spiced with cinnamon, sandalwood, and ginger, with a citrus undertone. Finish is smoky soft and lingering. Great on its own but especially great in cocktails. I use this at home and behind the bar.
Faretti Biscotti Liqueur $30– A uniquely delicious spirit, the famous Faretti liqueur comes from Northern Italy where wonderful biscotti cookies are baked in rustic brick ovens. This is one of my absolute favorite liqueurs! It is great on its own, in coffee, but especially in cocktails. You’ve probably seen me use it on the blog numerous times. It is a great substitute for when amaretto is called for in drinks and in my opinion yields a much more delicious flavor. Faretti is so festive for the holidays and makes a wonderful Christmas gift. Crack it open with coffee and dessert!

6 Cocktails to Celebrate National Tequila Day

July 24, 2017 by Natalie 2 Comments

Happy National Tequila Day! I decided to celebrate with rounding up my favorite tequila cocktails on the blog and sharing some facts about the spirit itself. I’m sure you know that tequila is a spirit made from agave. Just like french wine or spirits, it can only be made in a specific region; the Mexican state of Jalisco and surrounding areas. That area is perfect for growing the agave plant because the soil is mostly volcanic. The agave plant has sharp thorns, long thick leaves, and takes between 8-12 years to reach maturity before it can be harvested. After the plant is harvested, it is peeled, roasted, crushed, and the juice is fermented and distilled. Tequila is usually made from 100% agave and distilled twice.

There are four main tequila categories:

Blanco – also called silver, plata or platinum, is aged for less than two months and is clear.
Reposado – aged between two and 12 months and is golden-colored.
Añejo – aged between one and three years and is a whisky-like brown.
Extra-añejo – a new category introduced by the Tequila Regulatory Council in 2006, is aged more than three years. Tequila is typically aged in used bourbon casks.

And

Mezcal – this is the cousin of tequila, which is also made from agave in a different region of Mexico. Tequila is made in the Jalisco region and only from blue Weber agave, while mezcal is made in Oaxaca. Legally it can be made anywhere though and can be made from different types of agave. The other difference is that the agave is slow roasted in pits with hot rocks which gives mezcal its signature smokiness.

Fun Fact: Contrary to popular belief agave is not a cactus. It is in the asparagales botanical family which makes it a relative to the Yucca Plant or the Joshua Tree. Okay, now I’m done being a crazy plant lady.

You can drink tequila many ways. As a shot, served neat or on the rocks, or in cocktails (MY favorite). Here are some of my favorite recipes that I have created to help you celebrate National Tequila Day.

Prickly Pear Margarita – Blanco Tequila, fresh juice of lime and grapefruit, cinnamon, fresh prickly pear, and pink himalayan salt.

The Country Village – Reposado Tequila, fig infused sweet vermouth, Licor 43, and chocolate bitters.

Frozen Watermelon Margarita– Blanco Tequila, fresh lime juice, agave, fresh watermelon, and smoked sea salt.

Sunny Side Up Fizz– Reposado Tequila, coffee liqueur, cinnamon, whole egg, soda, and cayenne pepper.

Avocado Margarita – Blanco Tequila, fresh lime juice, agave, fresh avocado, hot sauce, and salt & chili pepper.

Mezcal Paloma – Mezcal, fresh juices of lime and grapefruit, agave, soda, and sea salt.

I hope you find some time today to enjoy your favorite tequila cocktail. What’s your go-to tequila drink to make at home? If you decide to make one of the cocktails above, don’t forget to chime in on the comments and let me know how it turns out.

Cheers and Happy National Tequila Day! xo