10 oz strong coffee, brewed (I recommend Nespresso’s Hazelino or Vanizio)
2 oz International Delight Pumpkin Pie Spice Creamer
1½ oz whipped cream vodka
Brew the coffee. Add creamer and 1½ ounces of whipped cream vodka. Top with whipped cream.
BAILEY’S ESPRESSO MARTINI
2 oz Baileys® Original Irish Cream
¼ oz Smirnoff® No. 21 Vodka
1 shot of espresso, chilled (I recommend Nespresso’s Voltesso)
3 coffee beans
Combine Baileys, vodka, espresso, and ice into shaker. Strain into martini glass. Garnish with coffee beans.
THE BLIND ABBOT
1½ oz Tullamore Dew Irish whiskey
1 oz chilled freshly brewed coffee (I recommend Nespresso’s Odacio or Vanizio)
¾ oz Galliano Ristretto
½ oz Cinnamon Syrup
3 dashes Angostura bitters
Whipped cream and ground cinnamon (for serving)
Combine whiskey, coffee, liqueur, cinnamon syrup, and bitters in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into an Irish coffee glass and top with whipped cream and cinnamon.
BAILEY’S JAVA DROP SHOT
1 oz Baileys® Original Irish Cream
½ oz Coffee Liqueur
Chocolate covered espresso beans
Mix ingredients in a cocktail shaker with ice. Strain into shot glass. Top with whipped cream and espresso beans.
VINTAGE COFFEE COCKTAIL 14.9 oz Guinness
1 tablespoon malt extract (optional)
1 vanilla bean, split lengthwise
½ cup heavy cream
4 oz hot espresso
1½ oz Paddy Old Irish Whiskey
1 teaspoon mild-flavored (light) molasses
Combine Guinness and malt extract, if using, in a small saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, swirling occasionally, until reduced by one-third, about 12 minutes; remove vanilla bean and let cool. Whisk cream and 1 ½ oz. Guinness reduction in a small bowl until slightly thickened. Stir espresso, whiskey, and molasses in an Irish coffee glass until molasses is dissolved. Top with Guinness whipped cream and nutmeg.
WAKE THE DEAD SHOT
1 oz Patron XO Cafe coffee liqueur
1 oz Patron Silver Tequila
½ oz espresso (I recommend Nespresso’s Diavolitto)
Pour the ingredients into a cocktail shaker filled with ice.Shake well. Strain into a shot glass.
I enjoy brunch. Good thing for me, because I’m pretty sure if you live in DFW and the “powers that be” find out that you are ANTI-BRUNCH, stealthy ninjas will break into your house while you sleep, extract you from your bedroom, and deposit you somewhere else. Maybe here; I’m not sure, though. In my humble opinion, the best part about the brunch ritual has nothing to do with fancy eggs or $17 french toast. Brunch drinks, my friends. Brunch drinks. More specifically, the ever-versatile Bloody Mary. When I am really honest with myself, without something tasty to sip on, eggs are just breakfast. And sometimes, especially following a particularly “spirited” Saturday night, public appearances before mid-afternoon on Sunday can be … challenging.
That being said, WHAT IF … hear me out here … WHAT IF, I were to forego said outing, and enjoy my own, fancy-pants, custom, (BOTTOMLESS!) Blood Mary bar, in the comfort of my own home? PJs + couch + dog + football +Bloody Mary bar … think about it. It’s perfect. So perfect, it had to happen. Allow me to share with you the beauty of my own, personal DIY Bloody Mary bar – and read on for some ideas on how you can construct one of your own.
I think it goes without saying, a high quality vodka is a must when concocting the perfect Bloody Mary. Let me tell y’all about Zodiac Vodka, a handcrafted, gluten-free American potato vodka, new to the market and hailing from Idaho. I can honestly say that I have not been this excited about a new spirit discovery in a long time. Zodiac is silky smooth with such a clean finish, you can literally sip it. Apparently this is attributed to the fact that Zodiac uses 100% pure water from the Snake River Aquifer, which is then filtered using hand cut Canadian Birch Charcoal. According to Zodiac, this process results in a naturally sweet, pure, gluten free, and distinct tasting vodka. I tend to agree. I used Zodiac Vodka for my Bloody Mary bar, and I suggest you do, too. You will not be disappointed.
Secondly, you are going to need to hook yourself up with an exceptionally tasty Bloody Mary mix. With so many delicious options on the market these days, there really isn’t a need to make one from scratch. Take for instance Powell & Mahoney’s Bloody Mary Mix. This classic “vintage” take on the Bloody Mary (recipe circa 1926!) is deliciously thick and robust. Mildly spicy, it serves as a perfectly delicious base- tasty enough to drink undoctored, but mild enough to be highly doctor-able. Powell & Mahoney’ s Bloody Mary mix was cast in the starring role in my Bloody Mary bar – and I highly recommend you give it a screen test in yours.
Now, let’s get started …
Make sure you have a respectably-sized glass. No one likes a tiny Bloody Mary … or one that’s hard to stir.
First, rim your glass with something delicious. Penzey’s Prime Rib Rubis a great option; use lime juice instead of water to make it stick.
Fill your glass 3/4 full+ with ice.
Fill the glass 1/3 full+ with vodka.
Top with Bloody Mary mix. (Don’t fill it too far or you won’t have room for the rest!)
Let’s talk goodies. This is the fun part. The sky is the delicious limit, and you can get as creative as you want. Here are some suggestions, ranging from the obvious to the outrageous:
– celery (duh)
– lemon or lime (duh)
– olives (spicy, garlic-stuffed, blue cheese stuffed, etc.)
– Chef Paul Prudhomme’s Blackened Redfish Magic seasoning blend
– smoked paprika
– cayenne pepper
– Worcestershire sauce (duh)
– pickle juice
– olive brine
– hot sauce
– BBQ sauce
– Chipotle Tabasco
– steak sauce
My personal philosophy tends to be something along the lines of: the more stuff I can cram into/on top of that glass, the better. So, don’t be afraid to go nuts. And the good news is, if you aren’t satisfied with your first Bloody Mary attempt, you can mosey on over to (*your very own*) kitchen and make another one.
Bottom line: everything tastes better in PJs. Sorry, not sorry, Uptown.
*I was graciously provided with complimentary products to try from Zodiac Vodka and Powell & Mahoney. Deeeee-licious!*
Seasonal Old Fashioned (available at Origin Kitchen + Bar) 2 oz. Redemption Rye
½ oz Pumpkin Syrup
2 dashes Orange Bitters
Pour all ingredients into a pint glass filled with ice. Stir and strain into a rocks glass filled with fresh ice. Garnish with an orange peel.
Candy Cane Cooler (recipe courtesy of NoMa Social)
1 tbs crushed soft peppermint candy
1½ fl oz vodka
splash of white creme de menthe
¼ fl oz brandy
½ fl oz half-and-half
Peppermint stick for garnish
Mint sprig for garnish
Combine the vodka and crushed peppermint. Stir to dissolve. Add the remaining ingredients, stir and garnish.
John’s Remedy (available at Origin Kitchen + Bar) 2 oz. Jameson Irish Whiskey
¾ oz Luxardo Maraschino Cherry Liquor
1 dash Chinese Bitters
Add ice and ingredients to shaker tin and shake thoroughly. Strain into a snifter glass. Garnish with lemon peel and maraschino cherry.
King in the North (available at Origin Kitchen + Bar)
1 ½ oz. Bruichladdich Scottish Barley
½ oz. Disaronno Amaretto
Pour all ingredients into a pint glass filled with ice. Stir and strain into a rocks glass filled with fresh ice. Garnish with a Luxardo Cherry.
Winter White Sangria 2 Parts Viva Diva Peach Moscato
1 Part Malibu Coconut Rum
0.5 Part Triple Sec
1 Splash Peach Orchard Punch
Stir Rum and Triple Sec in with Fresh cut Orange, Peach, and Apple Slices. Stir in Tropicana’s Peach Orchard Punch. Finish with Viva Diva Peach Moscato. Add Ice and Serve.
Cinnamon Sidecar (recipe by Seth Brammer of The Second Floor)
Four Roses bourbon
Combine and serve up.
Hot Frenchman’s Punch (recipe by Philip Duff)
1 shot G’Vine Nouaison
1¾ shots sweet, dark red wine/madeira
2 shots hot water
1 barspoon honey
1 barspoon brown sugar
⅓ shot freshly squeezed lime juice
Half a grated cinnamon stick
One sprig of coriander
One “grate” of fresh nutmeg One “nail” of ginger
Combine all the ingredients in a mixing glass or teapot and allow to steep for approx. 3 minutes Pour out through a tea-strainer into the glass. Glass: Heat-tempered handled mug or teacup Garnish: Cinnamon stick.
Pumpkinpalooza (available at The Hard Rock Cafe) 2 ½ oz Makers Mark
2 ½ oz Pumpkin real puree infused syrup
4 scoops Vanilla ice cream
Blend ingredients. Garnish with Whipped Cream and Caramel Syrup.
El Burro (recipe by Seth Brammer of The Second Floor)
Combine ingredients and serve over crushed ice.
Grilled Orange Margarita (recipe by Seth Brammer of The Second Floor)
Combine and serve on the rocks.
Devotion Wild Cherry Peppermint Cosmo (This is a sugar- and gluten-free cocktail!)
2.5 ounces of Devotion Wild Cherry vodka
Dash of Peppermint Schnapps
1.5 ounces of Diet Cranberry Juice
Cocoa Press (available at The Hard Rock Cafe) 1 oz Amaretto
2 oz Bacardi Oakheart
3 oz Pumpkin real puree
14 oz Hot Chocolate
Place 5 marshmallows (regular size) into bottom of press. Add the first three ingredients then fill with hot chocolate. Insert depressor and lid. Slowly press the depressor to the bottom of French Press to smash marshmallows.
Pumpkin Smash (available at The Hard Rock Cafe) 1 ½ oz Pumpkin real puree infused syrup 4 oz Milk 3 scoops Vanilla ice cream
Blend ingredients. Garnish with Whipped Cream and Caramel Syrup.
Pomegranate Prosecco (available at The Hard Rock Cafe) 1 tbs Pomegranate Seeds
1 oz Finest Call White Sangria Mix
2 oz Santa Margarita Prosecco
1 Rosemary Sprig
Add Pomegranate Seeds and Sangria Mix into Champagne flute. Fill with Santa Margarita Prosecco. Garnish with rosemary sprig.
Are you having a Halloween party? A Christmas party? Any other kind of party, in life, at any point in the future? Do you like booze? Do you like candy? If you have answered yes to any of these questions, listen up: you’re going to want to hear this*. Candy Cocktails, people. That’s right … cocktails that taste like candy. Cocktails that are MADE USING CANDY. Enter: “Candy Cocktails: Fun and Flirty Drinks with a Sugar-Kissed Twist“.
(*If you did not answer, “Yes,” to any of the above questions, do not read on. Go here, instead.)
I received “Candy Cocktails” just in time for Halloween, but this cocktail recipe book by the Good sisters (curators of Fashionably Bombed) is chock full of fun and inventive cocktails for every holiday (Candy Cane Martini, anyone?). Holiday-themed libations represent only a small segment of this gorgeous little recipe book, however; in its pages, you will also find cocktail recipes highlight just about any kind of candy you can think of. Forget everything you think you know about dessert drinks … until you have sampled a Liquid Candy Bar, a Candy Fishbowl (yes, it has Swedish Fish “swimming” in it. Shut. Up.), or a Pop Shot (yup, that would be a shooter integrating Pop Rocks), you know nothing. Just imagine preparing a custom cocktail for your boyfriend/girlfriend/brother/sister/bestie/grandma/mailman based on his or her favorite candy. How much do I love this idea? (A lot.)
Candy Cocktails is going to have you “mixing outside the box,” if you will. I can attest to this because I found myself preparing candy corn infused vodka early this week. One of the really awesome things about this book is the fact that it gives you directions on how to create variety of sweet liquor infusions using at little as 1/2 cup of booze. Gone are the days of having to spend $17 a pop on multiple, giant bottles of random flavored vodkas that you know are probably only going to use once or twice to make that one cocktail you just had to have, on a whim (I mean, I don’t know many people whose “go-to” drink features marshmallow vodka, do you?). This section of the book is really quite practical and useful (as candy infused alcohol goes).
I prepared two Halloween inspired “Candy Cocktails” in the Plano branch of the Susie Drinks Dallas test kitchen.
First, the Candy Corn Cocktail,- hence the candy corn infused vodka. This drink was so pretty and festive, and just BEGGING you to serve it at your Halloween bash. It was not sickeningly sweet, and really, it was incredibly reminiscent of a lemon drop, with a subtle hint of something different. (You guessed it, genius … CANDY CORN!!!)
Next, the Peanut Butter Cup Cocktail, which was every bit as rich and decadent as it sounds. Interestingly (and only mildly disappointingly), this cocktail does not contain actual peanut butter cups (aside from the garnish). As the sisters point out in their book, sometimes the point is for the drink to taste LIKE the candy, as opposed to actually containing the candy. This blended concoction was comprised of vodka, crunchy peanut butter, crème de cacao, and whole milk (omg). This was 100% dessert, and they really nailed the peanut butter cup flavor. Nom.
If you are looking for a collection of really fun, unique cocktail recipes, getchoself a copy of Candy Cocktails: Fun and Flirty Drinks with a Sugar-Kissed Twist, today!
Available at Barnes and Noble (check out their nifty in-store pickup feature!), or on Amazon, for just $13.68.
A couple weeks back, Reyka Vodka mixed things up with a night of delicious cool weather cocktails with National Brand Ambassador Trevor Schneider and Barter Beverage Director, Rocco Milano. We were treated to three delicious cocktails (recipes below).
Reyka Vodka is an Icelandic vodka that uses lava rock filtration (which is so much better than that Brita shit) and the process is all made possible using geo-thermal energy powered by a local hot spring. Reyka is made in small batches to ensure each bottle is up to snuff.
750 ml bottle: $19.99
1.75 ml bottle: $29.95
For more information about Reyka and additional recipes, visit www.reyka.com.
Autumn Harvest (Created by Trevor Schneider) 2 oz. Reyka vodka
2 oz. apple cider
1/2 oz. velvet falernum
1/4 oz. fresh lemon juice
2 dashes apple bitters
Grated cinnamon for garnish (optional)
Lemon wedge for garnish (optional)
Combine all ingredients in a shaker with ice. Shake vigorously and strain into a Collins glass filled with ice. Top with freshly grated cinnamon and garnish with lemon wedge.
Crimson Diamond (Created by Rocco Milano) 1.5 oz Reyka Vodka
1 oz Fresh Lemon Juice
.75 oz Simple SyrupTop with red wine
Combine all ingredients except the wine into a shaker. Add ice and shake vigorously. Strain into a champagne flute and using a bar spoon slow pour a red wine float.
Basil and Lime (Created by Rocco Milano and on tap at Barter) 1.5 oz Reyka Vodka
1 oz Fresh Lime Juice
.75 oz Basil Syrup
.5 oz Amer Picon
Combine all ingredients into a shaker and shake vigorously. Fill an 8 oz footed Collins glass with crushed ice. Strain the shaker into the Collins glass. Smack a basil leaf to wake it up and add for garnish.
One of the best parts of product reviews is finding my next new drink obsession. I have to say, I have tried many flavored waters to try to kick my Diet Coke habit, but haven’t been successful until now. Cascade Ice Water was generous enough to send me a few bottles of their coconut mango water and coconut pineapple water. I originally was just going to use these as a mixer (which I did), but also drank them straight up. I will definitely purchase more from this line of naturally flavored water. All of the flavors are zero-calorie, sugar-free, caffeine-free, sodium-free, gluten-free, and zero carbs. They have a great, natural flavor with light carbonation.
I used these as mixers for an easy vodka drink. There are some very yummy looking recipes on Cascade’s website that you should check out.
I will be on the lookout for other flavors to try. There are twenty-one flavors in the zero-calorie line as well as a Sparking Organic, Sparkling Essence, and Sparkling Mixer line. In our local area, Kroger and Sprouts carry the organic line and Albertson’s carries the zero calorie line. Check this link out to find Cascade Ice in your local area.
The Flamenco (recipe by Javier de las Muelas) 3/4 oz. sherry (chilled)
1/2 oz. white crème de cacao
1/2 oz. white rum
5 oz. Freixenet Cordon Negro Brut
Add ingredients directly to a chilled champagne flute. Garnish with an edible flower or an orange peel.
PUMPKIN SPICE MARTINI (available at Olenjack’s Grill in Arlington)
1.5oz Herman Marshall Texas Rye Whiskey
1oz Domaine de Canton ginger liquor
1oz heavy cream
0.5oz simple syrup
1 teaspoon spiced pumpkin puree
garnish sugar/cinnamon rim and fresh grated nutmeg
KETEL ONE DAYLIGHT 1 ½ oz. Ketel One® Vodka
1 oz. fresh grapefruit juice
1 oz. fresh orange juice
½ oz. rosemary maple simple syrup
Build in wine glass over ice. Stir for 10 seconds. Garnish with a rosemary sprig and a dusting of cracked black pepper.
Cider Tequila Hot Toddy 1 part Sauza® Blue Reposado 100% Agave Tequila
½ part JDK & Sons™ O3 Premium Orange Liqueur
8 parts apple cider
2 parts cranberry juice cocktail
Lime slice (for garnish)
Dash of cinnamon (optional)
Dash of nutmeg (optional)
In a saucepan heat the apple cider and cranberry juice just until steaming hot (do not let the liquid boil) and remove it from the heat. Stir in Sauza® Blue Reposado and liqueur. You can add a dash of cinnamon or nutmeg if you want a bit more spice. Serve Hot Toddies in mugs, garnished with lime slices.
KETEL ONE FUMBLES & FOLIAGE 1 ¼ oz. Ketel One® Vodka
1 oz. Pimms #1
¼ oz. allspice dram liqueur
1 oz. fresh orange juice
½ oz. fresh lemon juice
¾ oz. ginger simple syrup
Combine all ingredients in a mixing glass. Shake with ice and strain into a highball glass filled with ice. Garnish with an orange slice and a sprinkle of nutmeg.
DECADENT GUINNESS 1½ oz. Van Gogh Vanilla Vodka
Guinness Stout, cold
Add ingredients to a pint glass.
Hot Pumpkin Spice Tequila 1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part Torani® Pumpkin Spice Syrup
3 parts cream
1 part sugar
½ tsp. vanilla extract
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice
6 parts freshly brewed hot coffee
Whipped Cream and additional cinnamon (for garnish)
In a saucepan, combine cream with pumpkin syrup, sugar, vanilla, spices and coffee until hot. Pour into mug, add Sauza® Blue Silver and stir. Top with whipped cream and cinnamon.
KETEL ONE ROSEMARY’S BABY 1 ½ oz. Ketel One Citroen®
½ oz. Meyer lemon simple syrup
1 oz. fresh lemon juice
1 rosemary sprig
Muddle rosemary and lemon simple syrup in a mixing glass. Add remaining ingredients and shake with ice. Double strain into a rocks glass filled with ice. Top with club soda. Garnish with a lemon wheel and rosemary sprig.
Herradura Espresso 1 ½ oz Herradura Añejo ½ oz coffee liqueur
1 ½ oz espresso
½ oz simple syrup
1 ½ oz heavy cream
Place all ingredients excluding the heavy cream in to a cocktail shaker filled with cubed ice. Shake hard and strain over ice in to a chilled coupe glass. In a separate shaker place the heavy cream and cubed ice, shake hard to aerate then pour carefully over a bar spoon to layer the cream over the coffee. Garnish with 3 coffee beans.
Crisp Apple Cooler 1 ½ parts Skinnygirl® Bare Naked Vodka
¾ part apple juice
¼ part agave syrup
Green apple slice for garnish
Stir agave syrup with vodka in the base of a shaker until the agave syrup dissolves. Add apple juice and shake thoroughly with ice. Strain into a cocktail glass. Garnish with a green apple slice.
Fall Festival-tini 1 part Skinnygirl® Tangerine Vodka
3 parts apple juice/cider
½ part light rum
Lemon wedge for garnish
Mix ingredients in a shaker, and pour into a chilled martini glass. Garnish with a lemon wedge.
KETEL ONE MIDNIGHT SOUR 1 ½ oz. Ketel One Oranje®
¾ oz. vanilla bean simple syrup
¾ oz. fresh lemon juice
3 drops fig bitters
3 drops mole bitters
Combine all ingredients in a mixing glass. Shake with ice and strain into a highball glass filled with ice. Top with a float of red wine port.
BELGIAN BEAUTY (Created by Jonathan Pogash, the Cocktail Guru)
1 oz. Van Gogh Acai-Blueberry Vodka
½ oz. Fresh orange juice
½ oz. Honey syrup
Top with Belgian White Ale (such as Blue Moon)
Build ingredients directly into highball glass with ice. Pour beer slowly and garnish with an orange half wheel.
Ketel One Pumpkin Pie 1.5 oz. Ketel One Oranje
1 bar spoon of pumpkin pie mix
.5 oz. honey syrup
.5 oz. fresh lemon juice
Pinch of cinnamon
Combine ingredients in a mixing glass. Shake with ice and double strain into a martini glass.
Bohemia Spiced Cookies ½ oz lime juice
1 oz Creme Yvette
.5 oz Allspice liqour
1.5 oz Bohemia
Shake all ingredients except the Bohemia and strain in rockglass over ice coupe glass. Top with Bohemia beer and grate nutmeg on top.
Indio Canela 1 oz Tequila Añejo
½ oz lemon juice
½ oz cinnamon syrup
2 slices of fresh ginger
Place ginger slices, lemon juice, cinnamon syrup and añejo tequila into a cocktail shaker and fill with cubed ice. Add Indio beer and stir to combine, garnish with lemon discs or shaved ginger.
Sauza® Pumpkin Pie-tini 1 ½ parts Sauza® Blue Reposado 100% Agave Tequila
3 parts cream
½ part Torani® Pumpkin Spice Syrup
1 part simple syrup
½ tsp. vanilla extract
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice
Whipped Cream and cinnamon for garnish (optional)
Shake all ingredients vigorously with ice and strain into a chilled cocktail glass. Top with whipped cream and cinnamon (optional).
IRISH SPICED CIDER 1½ oz. Van Gogh Dutch Caramel Vodka
½ oz. Thatchers Spiced Apple Liqueur
Kelleys Irish Cider
Serve over ice in a pint glass.
Cranberry Orange Margarita 1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Triple Sec
4 parts cranberry juice
2 parts orange juice
½ cup cranberries, frozen
2 tbsp. sugar
First make your garnishes. Freeze ½ cup of cranberries. Using a channel knife cut a long spiral from on orange (see if you can make it all the way in one try!) and cut into 6 inch pieces. Twist the peels around your bar spoon and reserve for garnish. Zest the other orange with a spice grater to remove just the peel and none of the pith and combine with sugar. Cut the zested orange into wedges. Rub a wedge of orange around half the rim of your glasses. Roll the glasses through the sugared orange zest. In a shaker, combine the rest of the sugar and orange zest mixture with the cranberry juice, orange juice, Sauza® Blue Silver, orange liqueur, and the juice from the orange. Twist the orange peel over the drink and place on the prepared glass. Top with frozen cranberries and serve your cocktail!
Pumpkin Spice Sipper 1 ½ parts Skinnygirl® Bare Naked Vodka
1 part canned unsweetened pumpkin
¾ part fat free sweetened condensed milk
¾ part unsweetened almond milk
½ tbsp pumpkin pie spice
Shake ingredients with ice in a cocktail shaker. Strain into a martini glass. Garnish with a sprinkle of pumpkin pie spice.
Turkey Day Toast 3 parts Skinnygirl® Prosecco, chilled
1 part grapefruit juice, chilled
1 part cranberry juice
1 part ginger ale
Grapefruit slice for garnish
Mix all juice ingredients in a cocktail shaker with ice. Top with Skinnygirl® Prosecco and ginger ale. Garnish with grapefruit slice.
Wine & Vine (created by Philip Duff)
1 oz. G’Vine Nouaison gin
1 oz. dry vermouth
1 oz. dry white wine
3 drops orange bitters
Stir all the ingredients with ice and strain into the glass. Garnish with three fresh green grapes, speared.Put all the ingredients in a shaker, add ice, shake and serve in a martini glass. Garnish with a star anise.
1 ½ oz. G’vine Gin
1 oz. Godiva Chocolate Liqueur Dark
½ oz. Baileys Irish Cream
1 oz. Half & Half Milk
½ oz. Monin Pumpkin Spice Syrup
Put all the ingredients in a shaker, add ice, shake and serve in a martini glass. Garnish with a star anise.
National Watermelon Day was on August 3rd, but in my world, it’s always watermelon day! (I love watermelon, especially in the summer. I’ve even started eating it like a Texan; by adding salt to it!)
What else pairs well with salt and watermelon? Tequila! I was sent a bottle of Sauza Blue Silver Tequila, made from 100% blue agave, to try it out and create a few cocktail recipes using it. Sauza Blue Silver Tequila is really great tequila, and I love tequila to begin with, so doing a product review was obviously a pleasure.
On its own it has a smooth, clean, citrus finish. Also Sauza mixes wonderfully in cocktails. For those of you who aren’t huge tequila fans, you might like this one, because it is very smooth and easy to drink.
Sauza Tequila and Watermelon Cocktail Recipes
Do yourself a favor and get a watermelon and some Sauza tequila and try out some cocktail recipes like the ones below! I guarantee they will cool ya down!
Watermelon Sangria (makes 2) 3 ounces of Sauza Blue Silver Tequila
1-2 cups of watermelon, diced small
1 orange, squeezed
1 lemon, squeezed
1 lime, squeezed
Lemon and lime garnish Muddle the watermelon in a shaker, then add the tequila, orange, lemon and lime and add ice. Shake like there is no tomorrow. Strain into glasses over ice, top off with white wine and a splash soda water and garnish.
Watermelon Spritz 1½ ounces of Sauza Blue Silver Tequila
3 ounces of watermelon juice (to make your own … cube watermelon, quickly blend, and then strain)
1 lime, squeezed
1 lime, cut into wedges
Ice Fill glass with ice, add tequila, add watermelon juice, lime juice, and add cubed limes, top off with soda water.