margarita

Kiwi Watermelon Margarita Popsicles

July 4, 2020 by Natalie 4 Comments

It’s officially my first southern summer here in Nashville. Not the summer I imagined I would have, that’s for sure. It reached 91 today so I made these Kiwi Watermelon Margarita Popsicles. I’ve been buying a lot of fruit and freezing it to make smoothie bowls and frozen margaritas now that it’s warmer. Enjoying icy cold things while spending time in the sunshine on the deck is my favorite thing. I’ll tell you what, having an outdoor space AND having central AC for the first time in my life is quite the treat. But not as good of a treat as these Kiwi Watermelon Popsicles. I might be lying. I’m not sure.

Kiwi Watermelon Margarita Popsicles, makes 10

1/3 cup tequila

1/2 cup lime juice

3 tbsp. agave nectar

2 tbsp. triple sec

4 kiwis, peeled and sliced

2 cups watermelon

Popsicle mold

First, batch your margarita mix. Add tequila, triple sec, lime and agave nectar together. I did this in a measuring cup. Since we have to layer the popsicles were going to do them in two steps and I wanted them to both have the mix in them so that both parts are boozy.

Next, peel and slice your kiwis. Add them to the pitcher of your blender with a splash of the margarita mix to puree them. Once done blending evenly distribute the kiwi margarita mix into the popsicle molds. Send them to the freezer for an hour or so or until frozen. Reserve the rest of your margarita mix for the next step.

Once the kiwi portion of your popsicles is frozen it is time to make the watermelon layer. Add your watermelon to the clean pitcher of your blender with the rest of the margarita mix.

Blend and then evenly distribute between the popsicle molds on top of the kiwi layer. Put the top on the popsicle mold tray and insert popsicle sticks. Freeze up to four hours but overnight is always best.

I haven’t made a boozy popsicle in awhile and boy have I missed them. They were always such a pain to photograph in my old house in the summer because there was no AC. Try photographing something that is melting in a 90-degree kitchen. Not fun.

Happy to report that these were much easier to photograph. Turns out that having central air is amazing. Who knew? lol. I have a feeling I will be making a lot more popsicles this summer because they’re just too good. What’s not to like about dessert and a frozen cocktail combined together?

These Kiwi Watermelon Margarita Popsicles hit the spot on this very hot day because they’re tart and fruity and completely refreshing. Watermelon is one of my favorite fruits to use in margaritas and I’ve been drinking a lot of watermelon margaritas lately. Then it dawned on me that I should turn it into a popsicle. Not sure why I never thought of this sooner but I’m glad I finally did.

I hope you’ll make these Kiwi Watermelon Margarita Popsicles. Check out my other popsicle ideas like these Boozy Cold Brew Popsicles, Dark & Stormy Popsicles or these Aperol Spritz Popsicles. And if you make them don’t forget to comment below and let me know what you think.

Cheers everyone and have a safe July 4th weekend. Remember to wash those hands!

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

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!

Hibiscus Margarita

March 5, 2018 by Natalie 1 Comment

It was really hard to get back into the swing of things last week. Do you ever feel like you need a vacation after you take a vacation? I decided to keep the vacation vibes going by recreating one of my favorite drinks that I had while in Palm Springs at The Saguaro — a Hibiscus Margarita. If I see the word hibiscus on a cocktail description the drink is as good as sold. I love the floral, sweet, and tart flavor of hibiscus and who can object to the hue it adds to drinks? No one! Also, we’re talking about margaritas here which are very high up on my list of things I love drinking. Who am I kidding? I would have drunk any margarita but the fact that it was pink and delicious is obviously a huge plus.

Hibiscus Margarita, serves 1

1 1/2 oz. Blanco Tequila

1/2 oz. Cointreau

3/4 oz. lime juice

3/4 oz. hibiscus syrup*

1/4 oz. agave

salt for rimming glasses

*I used the same recipe for the hibiscus syrup that I made for my hibiscus sour on A Beautiful Mess. Mix 1 cup dried hibiscus flowers, 1 cup water, and 1 cup sugar. Add ingredients to a small/medium size saucepan over medium heat, stirring until sugar has dissolved and it comes to a boil. Remove from heat and let steep for 1 hour. Strain mixture. Syrup should keep for 1-2 weeks in a refrigerator.

First, salt your serving vessels. I served these down on the rocks, so I used double rocks glasses. You could also serve them up if you’d prefer that more. When it’s hot go ahead and throw this recipe in a blender. I crushed a few dried hibiscus flowers and mixed it in with the salt. I really like the texture it gives to the rim of the glass but it also adds some flavor too.

Add all your ingredients to a cocktail shaker, add ice and shake. Finally, strain into your salted rimmed glasses over ice and garnish with a lime wheel.

The best part about this cocktail is the color. Oh, my gosh, PINK! It’s sort of healthy too, right? We did use dried flowers in it. This Hibiscus Margarita is what dreams are made of which is why I consumed so many of them poolside. They also go great in the company of tacos and I’m guilty of enjoying quite a few of them in that circumstance too. Hi everyone! My name is Natalie and I love tacos, margs, and hot pink. You already knew that though!

I tweaked a standard margarita recipe (1 1/2 oz. tequila, 3/4 oz. lime, 1 oz. Cointreau) when developing this Hibiscus Margarita recipe. In addition to the hibiscus syrup, I added agave because I felt like it needed to be a touch sweeter. The hibiscus is more tart than sweet, so if you like very tart you can try it without the agave. Overall this Hibiscus Margarita is tart, perfectly sweet, floral, refreshing, and so delicious. Make them for friends this Summer alongside tacos and guacamole and I promise they will love you forever. Tequila has that effect on people! Happy Margarita Monday everyone! 😉

Smoky Cinnamon Apple Cider Margaritas

November 3, 2017 by Natalie 2 Comments

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

Frozen Watermelon Margarita

July 13, 2017 by Natalie Leave a Comment

The temperature keeps rising and I find myself only wanting to make frozen drinks around here. Central AC is something I dream of one day having but for right now the bedroom is the only room that’s tolerable. So if I’m in the kitchen the drinks have got to be COLD! Plus, frozen drinks are super easy to make. You put all your ingredients in a pitcher and then let the blender do the work for you. No shaking or stirring, which also means less sweating. The result at the end? Mountains of icy-cold slushy goodness. Is your mouth watering? I’ve made a pretty simple variation on a tommy’s margarita (tequila, lime, and agave) and added fresh watermelon for a fruity and more refreshing summer version.

Frozen Watermelon Margarita

2 oz. Blanco Tequila (I used Omeca Altos)

1 oz. Lime Juice

3/4 oz. Agave Nectar

4-5 pieces of fresh watermelon

mint for garnish

Add all your ingredients to your blender pitcher, add ice (about a cup), and blend on smoothie setting. I love margaritas with salt, so don’t forget to salt the rims of your glasses and be generous! Garnish with a sprig of mint for fragrance and for pretties!

Check out my watermelon manicure!

Boom – it’s that easy! Now you can relax and enjoy the frosty, fruity goodness of this cocktail. It’s so good you can eat it with a spoon like sorbet and forget about the straw. Margaritas are such a versatile and simple cocktail you can basically make it with whatever fruit and herbs your heart desires. Depending on what you make it with it can be seasonally appropriate anytime of year. They also go perfectly in the company of tacos, a match made in heaven. I think next to my Avocado Margarita that I did for A Beautiful Mess, this watermelon version is up there on my list of favorites. It cooled me off and is the perfect summer time drink. Hope you’re all enjoying your summer. What have you been drinking at home? 🙂

High Plains Margarita of the Year

April 3, 2017 by Natalie Leave a Comment

Hello Everyone, it has been quite awhile because of the move, but now that I’m settling in, I am super excited to share that I have teamed up with Patrón to bring you a variation on one of the most popular cocktails — the margarita! To celebrate this classic cocktail Patrón has crafted 7 artisanal recipes that showcase how versatile this drink can really be and is asking everyone to vote for their favorite. These special margaritas are being made at several bars and restaurants all over the country, but we can also make them at home! I’ve whipped up the High Plains Margarita which is a herbaceous spin on the margarita, incorporating muddled sage, smoky charred pineapple, yuzu and a spicy chipotle salt rim. YUM!

High Plains Margarita

1.5 oz Patrón Silver

.5 oz Patrón Citrónge Orange

2 Slices charred pineapple

.5 oz Fresh lime juice

.25 oz Yuzu juice

.25 oz Simple syrup

6 Sage leaves, 2 for garnish

2 dashes Lime bitters

Chipotle salt rim

Char 2 pineapple slices and reserve 1 slice. To make the drink combine 2 pieces pineapple, 4 sage leaves and simple syrup in shaker and muddle. Add remaining liquid ingredients and shake vigorously with ice to chill. Double strain onto fresh ice in a chipotle salt-rimmed rocks glass. Garnish with a slice of charred pineapple and 2 sage leaves. To make the chipotle salt, simply mix a 1/2 cup of salt with 3/4 tsp of dried chipotle powder.

The margarita is by far one of my favorite cocktails and this variation is no exception. It is well balanced, fruity — but not sweet, herbaceous, savory, smoky and with a kick of spice. This drink sure did the trick after the crazy month I just had, and I will most certainly be making these again in the future. These are perfect for those warm summer days when we will be grilling in the backyard. I can’t wait!

If you try the High Plains Margarita or another, don’t forget to vote for your favorite here or by using the hashtag – #highplainsmargarita – on Instagram/Twitter. And remember the perfect way to enjoy Patrón is responsibly!

Prickly Pear Margarita

October 18, 2016 by Natalie 1 Comment

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.

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.

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.

margarita

Mango Kombucha Margarita, serves 1

Bistec Mango Tacos, makes 6 tacos

For the tequila cayenne sauce:

For the mango salsa:

Hibiscus Margarita, serves 1

Smoky Cinnamon Apple Cider Margarita, serves one

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