I always thought that Daiquiris were the frozen syrupy drinks that make your head feel like it’s going to pop off when you wake up the next morning. Quickly I would skip over the Daiquiri on the menu while out sipping at cocktail bars deeming the Daiquiri ‘not worthy’ of being served at cocktail bars… until a couple weeks ago. I don’t know if it was because cold weather was lingering just a little too long & I had found myself wishing for a tropical drink or what, but J and I went to Church & State, a cocktail bar in the H Street Corridor that serves “All American” cocktails with homemade syrups and mixes.Thanks to their Daiquiri, I’m now singing a different tune.
Also, the Daiquiri also might be the simplest cocktail out there to mix up so all you “I’m not a mixologist” drinkers out there, you too can whip this up and impress your friends. Serve it with some tacos or if you’re feeling really sassy, swap out the traditional base, Aged Rum, with the smoky cousin of tequila- mezcal! I can’t wait to play around more with this recipe now that warm weather has made it’s arrival!
Here’s the recipe I came up with for the birth of the Mezquiri…
The Mezquiri | makes one cocktail
2 ounces Mezcal (I prefer Vida)
1 ounce lime juice
3/4 ounce simple syrup
1 lime wheel, for garnish
1) In a cocktail shaker, combine the mezcal, lime juice and simple syrup.
2) Fill the shaker with ice; cap and shake for 15 seconds.
3) Strain into a rocks glass filled with ice cubes and garnish with the lime wheel. Serve immediately.
C’s Note: If you’re taking my recommendation and serving with tacos, try this recipe for Green Chile & Tomatillo Chicken tacos! You can garnish with cotija cheese & some thin jalapeno slices. Cheers!
Cold weather means bourbon weather. Here in DC, we’re experiencing some unusually warm temps for February (hello 65 degrees & sunny!) but it’s still winter and in winter I like bourbon based drinks & red wine. The warm temps just make me want to drink a little earlier 😉
I shared our absolute favorite favorite bourbon cocktail recipe in this post, but I also like trying a few new ones just to keep it interesting.
Full disclosure; The Big Texan Bourbon calls for Basil and unfortunately I didn’t have anything but rosemary sprigs and some dried herbs when I was making this. I’ve tried dried cooking herbs in cocktails and they just don’t work out that well (insert: brush your teeth after!) so I substituted the basil for rosemary which was still super tasty! I have since tried the cocktail with basil, and that’s super yummy too!
The Big Texan Bourbon | makes one cocktail
2 tablespoons fresh grapefruit juice
1 1/2 ounces bourbon
1/2 tablespoon simple syrup
2 basil leaves
1 grapefruit slice or peel
In a cocktail shaker, combine the grapefruit juice, bourbon, simple syrup and basil. Fill a chilled rocks glass with ice. Add 5 ice cubes to the shaker and shake well. Strain the drink into the ice-filled rocks glass. Garnish with the grapefruit peel and cherry.
C’s Tip: Make your own Bourbon-Soaked Cherries:
1 cup bourbon, ⅔ cup sugar, ¼ cup fresh orange juice, 1 1-inch strip orange peel, 1½ teaspoon vanilla extract, ½ pound cherries, pitted
Combine the bourbon, sugar, orange or citrus juice and orange peel in a small saucepan. Place over medium-high heat and bring to a simmer, whisking until the sugar dissolves. Remove the pan from the heat and whisk in the vanilla extract. Combine the bourbon mixture and cherries in a container and seal. Cool to room temperature before transferring to the refrigerator and let chill for at least three days before using.