tequila

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!

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!

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! 😉

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!

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

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

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!

Country Village

November 12, 2016 by Natalie Leave a Comment

Hey everyone! We’re a little less than 2 weeks away from Thanksgiving and I bet you’re planning all of your meals and cocktails if your hosting at your house for the holiday or friendsgiving. I’ll be sharing some delicious fall cocktail ideas in the mean time and I’m starting off with my Country Village cocktail. I developed this drink for the fall menu over at The Archer. It has Reposado Tequila, Fig infused Sweet Vermouth, Licor 43, and Chocolate Bitters. It’s stirred and boozy but also has a lot of desserty qualities which makes it perfect as an after dinner drink (especially if your serving some pie).

The fig infused sweet vermouth had some trial and error but I’ve figured out how to do it so that you can achieve the most flavorful (and easy) results. At first I got really excited when I found fresh figs, so I cut some up and threw them in a cup of vermouth and let it sit, periodically tasting it to see how much longer it would need. I wound up letting it sit for 24 hours and honestly wasn’t happy with the outcome. The problem with fresh figs is that they have a very short season, usually late summer to early fall, and then they disappear. This was a problem because I was developing it for a menu and I need ingredients to be available and consistant on a regular basis.

I decided to try making the vermouth infusion with dried figs instead. I knew I could always get them, we could order them in large quantities, and they would also make a delicious garnish! If this didn’t work I was going to have to go back to the cocktail development drawing board. I did a handful of dried figs in a cup of vermouth and within hours I was already getting a better product than the first time around. I didn’t even let it sit over night because the infusion had already developed such a nice flavor. I let it sit for about 5-6 hours covered, but keep tasting and if you’d prefer a stronger flavor you can let it sit longer. When your happy with the result strain the vermouth into a bottle, keep refrigerated.

Country Village

1 1/2 oz. Reposado Tequila

3/4 oz. Fig infused Sweet Vermouth

1/4 oz. Licor 43

2 dashes of Chocolate Bitters

Combine all ingredients into a mixing glass, add ice, stir, and strain into a coupe glass. Garnish with a dried or fresh fig.

Sip and enjoy everyone!

« Previous Page

tequila

Mango Kombucha Margarita, serves 1

Bistec Mango Tacos, makes 6 tacos

For the tequila cayenne sauce:

For the mango salsa:

The Rosita, serves 1 drink

Cara Cara Mezcal Sour, serves 1

Hibiscus Margarita, serves 1

Smoky Cinnamon Apple Cider Margarita, serves one

Footer

Check out what’s happening on Instagram!