tequila

Kiwi Watermelon Margarita Popsicles

July 4, 2020 by Natalie Leave a Comment

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!

Easy 3 Ingredient Quarantine Cocktails

April 30, 2020 by Natalie Leave a Comment

While we’re all stuck at home it’s nice to have a few easy cocktail ideas up your sleeve. I’m sharing three of my favorite easy 3 ingredient quarantine cocktails. These are the three cocktails I drink the most of so I made sure I had all ingredients on hand to make these classic staples. Classic cocktails are great for at-home mixing because most of them are simple as well as delicious. My three must-have cocktails for quarantine is an Aperol Spritz, a margarita and a negroni. Shall we make some drinks? It’s been a while.

Quarantine Cocktails

Aperol Spritz, serves 1

2 oz. Aperol

3 oz. prosecco

1 oz. soda water

orange wheel, for garnish

Firstly, add all ingredients into a wine glass filled with ice and stir. Garnish with an orange wheel. Suns out spritz out!

Margarita, serves 1

1 1/2 oz. tequila

1 oz. triple sec (like Cointreau or Combier)

3/4 oz. fresh lime juice.

lime wheel, for garnish

salt, for rimming (optional)

You can either serve this up or down but I prefer my margaritas up with salt. Salt is also optional here. Add all ingredients to a cocktail shaker with ice. Then shake and strain into a salt-rimmed glass. Or not. Finally, garnish with a lime wheel. Or not. You don’t have to be fancy with garnishes. You’re home so you can take it easy. If you feel like being more adventurous try this hibiscus margarita recipe that I made!

Negroni, serves 1

1 oz. gin

1 oz. sweet vermouth

1 oz. Campari

orange twist, for garnish.

Add all ingredients to a double rocks glass with ice. Stir and express the orange twist on top of the drink. Lastly, place the twist in the drink. Sip and enjoy! If you’re into tequila like I am you should try a Rosita instead.

Most people with a decently stocked bar should have these items on hand. These quarantine cocktails are easy and quick to make and there’s something for everyone. If you’re in the mood for something light and refreshing, obviously an Aperol Spritz. Do you want something that’s crisp and sour? Well then, have a margarita! Or would you rather have something bitter and boozy? Then a negroni should do the trick.

I hope you’re all staying home and above all else staying safe. In the meantime, fix yourself a drink. After all, it’s almost the weekend, if that means anything anymore. I’ve linked all my favorite product picks to Drizy just in case you needed to get anything delivered to make some cocktails. Cheers, everyone! xo

Spicy Mexican Hot Chocolate

December 20, 2019 by Natalie Leave a Comment

There’s nothing I love more than a hot chocolate on a cold night. In fact, that’s about all I love about cold nights because I hate the cold! I made this Spicy Mexican Hot Chocolate the other night when we had a snow squall. What’s a snow squall you might ask? I had to ask google the same thing. It is a very abrupt and short-lived snowstorm with blizzard and whiteout conditions. Thankfully I had my friends over at Exotico Tequila to help me through it and this Spicy Mexican Hot Chocolate to keep me warm.

Spicy Mexican Hot Chocolate, makes 2 cups

2 cups milk

4 oz. Exotico Tequila

2 tbsp. unsweetened cocoa powder

2 tbsp. demerara sugar

1/2 tsp. ground cinnamon

1/4 tsp. vanilla extract

1/8 tsp. chili powder

1/8 tsp. ground cayenne (you can omit this if you don’t want it too spicy)

bittersweet chocolate shavings, for garnish

marshmallows, for garnish

To make your Spicy Mexican Hot Chocolate whisk cocoa powder, sugar, cinnamon, chili and cayenne together until combined. Add your milk to a small saucepan and place on the stove over low heat. Add in your dry ingredients and stir until all ingredients are incorporated and the cocoa has melted into the milk, about 10 minutes. Stir in your vanilla extract.

Add 2 oz. of tequila to your serving vessel, I used enamel mugs, and then pour the hot chocolate. Garnish with mini marshmallows and chocolate shavings.

I love sweet and savory dishes and drinks and this Spicy Mexican Hot Chocolate checks all those boxes. It’s decadent and rich and warming from the chili and cayenne. I have a very high tolerance for spice and while I don’t find this overwhelmingly spicy, you can omit the cayenne if you think this recipe will be too spicy for your taste. Exotico Tequila is so perfect for this drink. Chocolate and spices complement the sweet earthy notes in tequila and other agave spirits.

This is not only a great drink to serve on Christmas Eve or for dessert on Christmas Day but you can also enjoy it all winter long. A hot cocoa bar is a great idea to set up for a party or gathering and I put together some ideas in this post. While I will be enjoying this Spicy Mexican Hot Chocolate for as long as the temperature dips below 45 degrees there’s nothing like sipping on a warm drink in front of the Christmas tree.

I hope you decide to make this drink and Happy Holidays from me and Exotico Tequila! xo

Cranberry Orange Marmalade Sour

November 22, 2019 by Natalie 1 Comment

Thanksgiving is one of my favorite holidays. Mostly because of the food. Turkey, gravy, stuffing, cranberries, pumpkin pie… I could go on and on. A part of me is a bit sad that I’ll be missing that this year as I head on down to Nashville on Thanksgiving. But I got a little taste of Thanksgiving this week when I made this Cranberry Orange Marmalade Sour with my friends at Exotico Tequila.

I really enjoy coming up with different ways to enjoy drinks that fit the season. This drink is perfect to serve alongside all the dishes that you’ll be whipping up on turkey day. I can only assume that you’ll have cranberries in the house so making the cranberry syrup for this drink will be easy peasy.

Cranberry Orange Marmalade Tequila Sour, serve 1

2 oz. Exotico Tequila

3/4 oz. lemon juice

3/4 oz. cranberry syrup*

1 heaping barspoon of orange marmalade

Sprig of rosemary, for garnish

*Cranberry Syrup, makes 1 cup

1 cup sugar

1 cup water

1 cup fresh cranberries

First, make your cranberry syrup which is super easy! Add sugar, water and cranberries to a saucepan and simmer on low heat. Stir frequently until all cranberries have started to pop. After the cranberries have fully cooked, about 10 minutes, the syrup should be looking bright red. Remove from heat and let completely cool. Strain out cranberries and store syrup in a bottle or jar in the refrigerator.

After you’ve made your cranberry syrup it’s time to make a Cranberry Orange Marmalade Tequila Sour. Add tequila, lemon, cranberry syrup and orange marmalade to a cocktail shaker. Fill shaker with ice and shake vigorously. Strain into a coupe glass and garnish with a sprig of rosemary.

I love this cocktail so much! The cranberry syrup is tart and the orange marmalade provides sweet, citrusy and jammy fruit notes. The rosemary is delightfully fragrant. And well, the tequila, it’s Exotico Tequila so it’s perfect in everything as far as I’m concerned. If anything embodied Thanksgiving in a glass it would most certainly be this drink 100%. The cranberry syrup makes this Cranberry Orange Marmalade Tequila Sour such a lovely hue as well. I wish fresh cranberries were around ALL YEAR!

I hope you consider making this for your Thanksgiving festivities next week. I’ll be en route to Nashville to sell my book at a holiday market for Black Friday and Small Business Saturday at Ft. Houston. If you’re local to Nashville stop by, grab a book and say hi! Happy Thanksgiving everyone!

Harvest Margarita

October 25, 2019 by Natalie 2 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

Watermelon Hibiscus Paloma

August 31, 2019 by Natalie Leave a Comment

Popping in here real quick to bring you the perfect cocktail for your holiday weekend! I’ve been juicing watermelon a lot and drinking it after my runs and making simple drinks with it in the evenings. Had to put a twist on one of my favorite cocktails and share this Watermelon Hibiscus Paloma with you. Can’t thank my friends over at Exotica Tequila enough for letting me come up with delicious things with one of my favorite spirits!

I can’t believe it’s Labor Day weekend already. Where has the time gone? I was just getting into the swing of summer and now POOF it’s gone. Just like that. There’s nothing more satisfying and refreshing than watermelon juice on a hot day. I’m sure going to miss seeing this fruits presence in the produce aisles. So I had to squeeze it into one lady recipe before I say goodbye to it for a few long, hard and cold months.

Watermelon Hibiscus Paloma, serves 1

2 oz. Exotico Tequila

1 oz. watermelon juice

1/2 oz. lime juice

1/2 oz. hibiscus syrup*

Grapefruit soda

Salt, for rim

*Hibiscus syrup

1 cup sugar

1 cup water

1/2 cup dried hibiscus flowers

Combine sugar, water and hibiscus flowers in a small saucepan. Simmer until all sugar has dissolved and the syrup is a very dark red/pink, about 10 minutes.

First, juice your limes and watermelon. I used my slow juicer to juice the watermelon but if you don’t have one, you can also blend is and strain the juice.

Then prepare your glass by rimming it with salt. Add all tequila, watermelon juice, lime juice and hibiscus syrup to a cocktail shaker. Shake with ice and strain into your salt rim glass. Top with your favorite grapefruit soda and lastly garnish with a slice of watermelon.

Couldn’t think of a better way to send summer off than with a Paloma. This Watermelon Hibiscus Paloma is refreshing, sweet and citrusy. Hibiscus adds so much depth and floral flavors with a hint of tartness. Salt adds a savory element that compliments the watermelon and hibiscus perfectly.

I can’t wait to make and enjoy a few more of these this weekend. I hope you decide to make this Watermelon Hibiscus Paloma as well. If you do please comment below and tell me how you’re enjoying your holiday weekend. Cheers to another summer! xo

Green Garden Cocktail

August 2, 2019 by Natalie Leave a Comment

Possibly one of my favorite things to do is to come up with margarita variations. The Green Garden cocktail isn’t quite just a margarita but was definitely my inspiration for creating this drink. I’m also very excited to be partnering up with my friends over at Exotico Tequila again. So expect a lot of delicious tequila drinks for the rest of 2019! I teamed up with Exotico last year for my Mango Kombucha Margarita + Bistec Mango Tacos post. Those recipes are well worth a revisit and are currently making my mouth water. If you missed that post and you aren’t familiar with Exotico Tequila it is handcrafted with tradition by the Destiladora Gonzalez Gonzalez.

The Destiladora Gonzalez Gonzalez 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. From my many travels to Jalisco I learned that the red clay soil there produces larger and much sweeter agaves which is why Exotico gets their agaves from this region. This type of agave, once distilled, gives Exotico its floral, well-rounded taste. I love the Exotico Blanco because it has notes of roasted agave with a peppery finish which makes it delightful to use in drinks or sip on its own.

I’ve been on a cucumber juice kick and thought it would make a wonderful summer ingredient in a tequila-based drink. I love spicy and savory elements in cocktails and decided to make a green bell pepper syrup to use as well. The results were amazing if I can say so myself. 😉

Green Garden, makes one serving

1 1/2 oz. Exotico Tequila

1/2 oz. Yellow Chartreuse

1 oz. fresh cucumber juice

1/2 oz. fresh lime juice

3/4 oz. green bell pepper syrup

handful of basil leaves

salt, paprika and chili flakes, for rim

Green Bell Pepper Syrup, makes 1 cup

1 cup sugar

1 cup water

1 green bell pepper

To make the syrup, cut a green bell pepper in half, remove seeds and rinse. Chop into small pieces. In a small saucepan add sugar, water and chopped green bell pepper. Let simmer on the stove until all sugar has dissolved then remove from heat and let completely cool. I left the green bell pepper in the syrup overnight and then strained to extract the most flavor.

Next, get your cocktail glasses ready! I did an equal part combination of course sea salt, paprika and red chili flakes. Run a lime around the rim of your glass and then roll the outside rim of your glass through the salt mixture. To make cucumber juice I ran a few cucumbers through a slow juicer. If you don’t have a slow juicer the other option is blending the cucumbers and straining the cucumber juice out through a fine strainer or cheesecloth. Combine tequila, Yellow Chartreuse, cucumber juice, lime juice, green bell pepper syrup and basil leaves in a cocktail shaker. Finally, add ice, shake and strain into your salt-rimmed glasses.

Not only does this cocktail taste magnificent but the color is very stunning. I called it the Green Garden for the use of all the green ingredients and of course the color. I love the green bell pepper syrup and I can’t wait to play around with it in other drinks. Perhaps even test out some other peppers in syrups as well. This cocktail is herbal, refreshing and savory—perfect for a hot day! But always and most importantly, perfect in the company of tacos. And chips. And guacamole. You get it. xo

Watermelon Habanero Hibiscus Mezcalito

May 5, 2019 by Natalie 2 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

Blood Orange Sour

February 11, 2019 by Natalie 2 Comments

I think I’ve said this before but I’m a sucker for Valentine’s Day. I know, it’s a silly made-up holiday, but I LOVE love and sweets and can we be honest here? Anything in pink and red is A-OK with me! I’ve teamed up with my friends at KINKY Beverages for this post to bring you a delicious Blood Orange Sour cocktail for Valentine’s Day.

It’s funny how some things never change. Whether I’ve been single or in a relationship for this holiday you can always catch me binge-watching Sleepless in Seattle or You’ve Got Mail. Anyone else a fan of Meg Ryan and Tom Hanks romantic comedies? If you can remember back in the Myspace days (holy shit – Myspace?) there was a who I’d like to meet section in your profile. Sixteen year old me had a photo of Meg Ryan and Tom Hanks when they meet in the garden at the end of You’ve Got Mail. To be perfectly honest with you, that’s still who I’d like to meet. Here I am still looking for my Tom Hanks almost 16 years later but that will not make me hate a holiday meant to celebrate love. What it will do though is make me drink about it. 😉

Blood Orange Sour, makes 1 serving

1 oz. Spirit of your choice

1 oz. KINKY Pink

1 oz. fresh blood orange juice

1/2 oz. fresh lemon juice

1/2 oz. simple syrup

1 egg white

In a cocktail shaker combine spirit, KINKY Pink, juices, syrup, and egg white. Dry shake without ice for about 10 seconds to emulsify the egg and then shake again with ice. Strain into a coupe glass and garnish with a slice of blood orange.

I’ve shared a recipe previously on the blog with KINKY Pink. It’s definitely my favorite KINKY expression because it’s bursting with fresh flavors of mango, blood orange, and passionfruit and it pairs with so many other ingredients and spirits. What is really fun about this recipe is that I’ve left the base spirit up to your preference. I personally love it with something traditional like gin but it’s also great with white rum. Additionally, tequila or even a whiskey like a bourbon would be amazing options as well. I want you and whoever you’re sharing a drink with to have fun and get creative. Maybe try a few to see which one you like more.

I couldn’t resist using fresh blood oranges one last time in a recipe before they disappear until next Winter. Using fresh blood orange juice in this Blood Orange Sour really makes the blood orange notes in the KINKY Pink stand out even more. This drink is fruity, juicy, bittersweet, and silky on the palette. I hope you’ll enjoy one with me this Valentine’s Day. Have you found your Tom Hanks or are you still looking like me? What’s your favorite romcom? I want to hear all about it in the comments below. Cheers everyone. x

Sparkling Rosé Paloma

November 7, 2018 by Natalie 3 Comments

It’s always rosé season in this house! So excited to team up with 90+ Cellars for this post to share my Sparkling Rosé Paloma recipe with you.

If you haven’t heard of 90+ Cellars, it’s a really cool wine brand that curates a portfolio of wines from all over the globe. They love great wine and their mission is to make drinking great wine easier and more affordable for everyone. They do this by buying wine at a discount from acclaimed wineries and vineyards — then they are able to sell great wine at a reduced price under their label. Thus bringing better wine to more people at a lower price. It’s a pretty brilliant concept!

I’ve used their Sparkling Rosé in this recipe which is lovely in a glass on its own but also works marvelously in cocktails. 90+ Cellars Sparkling Rosé is made with Pinot Noir grapes from Northern Italy. It is pale pink in color, dry, fruity, and has charming effervescence. It’s notes of strawberry, passionfruit, and rose petals make it perfect for complimenting spirits and adding a delightful flavor to cocktails.

Sparkling Rosé Paloma, serves 1

1 1/2 oz. blanco tequila

1 oz. fresh grapefruit juice

1/2 oz. fresh lime juice

1/2 oz. simple syrup (1:1)

top with 90+ Cellars Sparkling Rosé

sprigs of thyme, for shaking with and garnish

grapefruit wedges, for garnish

ancho chile salt, for rimming

First, make your ancho chile salt by combining equal parts salt and ancho chile powder. I also sprinkled in some crushed red pepper for extra texture. Rim the edge of your serving glass by running a lime wedge around it and then dipping it into a bowl of your prepared ancho chile salt.

Next, add tequila, grapefruit juice, lime juice, simple syrup and thyme to a cocktail shaker. Add ice, shake, and then strain into your salted glass filled with ice. Top with 90+ Cellars Sparkling Rosé and garnish with a sprig of thyme and grapefruit wedge.

Have I ever told you how much I love Palomas? I do. I do.

They’re citrusy and oh so refreshing. They’re like little fizzy effervescent grapefruit margaritas. Then I went ahead and added rosé to it and made it 100,000,000x better.

Traditionally a Paloma is made with tequila, lime, and grapefruit soda. I like to make mine with the fresh juice of lime and grapefruit and then I use club soda to add the carbonated element. Here I simply swapped out soda for 90+ Cellars Sparkling Rosé and it truly came out amazing! This Sparkling Rosé Paloma is fruity, juicy, fresh, clean, fizzy and herbaceous. Did I mention delicious? Why yes it is!

I hope you’ll be enjoying one this weekend. You can check out 90+ Cellars website here to view and purchase their entire wine collection online. Cheers everyone! xo

tequila

Quarantine Cocktails

Watermelon Hibiscus Paloma, serves 1

*Hibiscus syrup

Green Garden, makes one serving

Green Bell Pepper Syrup, makes 1 cup

Frozen Watermelon Habanero Hibiscus Mezcalito, makes one serving

Hibiscus Habanero Syrup

Blood Orange Sour, makes 1 serving

Sparkling Rosé Paloma, serves 1

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