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tequila

Sunny Side Up Fizz

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Hey Everyone! I’m currently up in the sky en route home from my Disney vacation with mom. I loved Disney so much I’m already planning my next trip back. I meant to write this post while I was away but the long days got to me, and honestly I was snoozing around 9pm every night. It’s safe to say my schedule will be pretty messed up for the next week. Excuse me if I fall asleep while making your drinks.

Recently I partnered with Time Out New York and Herradura Tequila for their “Meet the Bartender” series. I was asked to create a drink based on a place in the NYC area that felt like home to me. I picked an old soda fountain/luncheonette my Grandpa and I use to stop at from time to time. I was inspired by the location but also by the types of food and drink you enjoy at luncheonettes, like breakfast, coffee, milkshakes and egg creams.

I decided that the drink was going to be a fizz, but I wanted to use a whole egg to add more of a creamy texture to the drink. I wanted to incorporate coffee not only because it’s something associated with breakfast and something I enjoy there often but because my Grandfather worked at Maxwell House Coffee, which was located a very short distance from the luncheonette in Hoboken, NJ. I picked the Reposado expression of Herradura because of its notes of vanilla and warm brown spice elements. I knew it would go along with the flavor profile of the drink and add a lot of depth. Cinnamon ties the drink all together, an ingredient that goes so well with coffee, cream, and the flavors of the Reposado. Lastly the drink gets topped off with soda for the fizz element with a dash of cayenne pepper to add some spice.

Sunny Side Up Fizz

1 1/2 oz. Herradura Reposado Tequila

3/4 oz. Coffee Liqueur

1/2 oz. Cinnamon Syrup

1 whole egg

Soda

Cayenne Pepper

Crack egg into the larger side of your tin. In smaller side build tequila, coffee liqueur, and cinnamon. Pour smaller tin into larger tin, close shaker, and dry shake for about 15 seconds. Open tin, add ice, and shake on ice. Strain into serving vessel, top with soda, and dust with cayenne on top.

On Thursday November 3rd from 5-8pm I will be hosting a Happy Hour Event at The Archer in Jersey City, NJ where I will be making the Sunny Side Up Fizz. You can purchase tickets here: https://www.eventbrite.com/e/tequila-herraduras-meet-the-bartender-happy-hour-series-tickets-28695512049 . After the Happy Hour you can vote for my cocktail online and at the finale event that will be held in NYC on Sunday November 20th from 4-7pm. Tickets available for the finale event here: https://www.eventbrite.com/e/meet-the-bartender-finale-event-tickets-28709282236 . Hope to see some of you there and check out the video for the series below!

Don’t forget to vote for me!

Prickly Pear Margarita

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Hello Everyone! Remember when I said I’d have this recipe up by the weekend? I lied, I’m sorry. It was a really crazy weekend and I was exhausted. My mind couldn’t put together complete sentences so I stayed in bed and watched the Investigation Discovery Channel. I am finishing out the work week and then I fly to Florida to visit my mother on Sunday and guess where we are going? DISNEY!!! I haven’t been there since I was six years old and I’m really excited to experience it as an adult. Pastel castles and princesses please! We’re staying at the Polynesian as well so there will be lots of pics taken of that I’m sure. If anyone has any tips or recommendations of must see things please shoot me a message or comment below I’d love to hear from you!

Prickly Pears at the farmers market.

Prickly Pears at the farmers market.

But let’s get down to business. I saw Prickly Pears at the market and I have to embarrassingly admit that I’ve never had a fresh one (and boy was I missing out). I’ve had purees, delicious sodas, and jams but I’ve never actually eaten the fruit until now. They are in season from late summer to early winter (basically September-December). So if you see some, grab some because these are so delicious in drinks and on top of that they add a lovely saturated magenta hue to your cocktails!

I added some pink himalayan salt to the rim of the glass to make the drink a bit more savory.

I added some pink himalayan salt to the rim of the glass to make the drink a bit more savory.

For those of you that like tequila this drink is a seasonal twist on the margarita. Instead of using Cointreau or agave I added cinnamon syrup for a little baking spice touch. I love the combination of cinnamon and grapefruit, which I also added to the drink ontop of traditional lime juice. Happy muddling!

Prickly Pear Margarita

2 oz. Blanco Tequila

1 oz. Grapefruit Juice

1/2 oz. Lime Juice

1/2 oz. Cinnamon Syrup

4 chunks of Prickly Pear

Your choice of salt for the rim (I used pink himalayan)

Add your fruit, citrus, and syrup to tin and muddle. Add tequila and shake on ice. Salt the rim of your serving vessel and strain drink over ice.

Cinnamon Syrup

1:1 Demerara syrup made with cinnamon bark, or cinnamon sticks. Combine sugar and water in pot on stove on low heat until it is incorporated. Add a generous amount of cinnamon bark or sticks, this will vary depending on how much you will be making but if you’re doing 1 cup I’d say about 5-6 sticks or 1/4 c. bark. Let simmer on stove, you should be able to smell the cinnamon cooking, but I suggest making to taste.