Cool as a Cucumber

Catasphrophic hurricane coming your way?! Flo is just reminding us that summer isn’t over yet! Forget the halloween decor and pumpkin spice lattes… go home, whip up a batch of guacamole and shake up this cucumber cilantro margarita and ignore all this gosh darn rain! Warning: Don’t stop reading if you hate cilantro, which I know is common, just skip the cilantro for a cool twist to the traditional margarita that’s still super delicious!

Cucumber Cilantro Margarita | makes 1 cocktail

Muddle 3 slices cucumber, 2-3 tablespoons cilantro, leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shake vigorously. Circle the rim of your glass with the remaining wedge of lime, and add salt or sugar if desired. Pour over either pebbled/crushed ice or a large ice-cube and enjoy!

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Sippin’ on a Southern Summer

D.C. isn’t the south… I know this. But this cocktail will take you to a southern state of mind regardless of where you’re sipping it! The black walnut bitters really compliment the sweet ripe peach and it mixes oh so well with the smooth bourbon flavor leaving you with just a hint of mint. Speaking on mint… I understand not all have mint infused simple syrup at the ready in the fridge, but I highly recommend you whip up a batch to change that! You can use the mint syrup for so much more than just cocktails. For example, throw a dash or two in hot or iced tea instead of granular sugar for a refreshing twist! I do usually have some on stocked in a mason jar in our fridge so it’s chilled, but if you don’t have any on hand it’s about the easiest thing to make:

Mint Infused Simple Syrup: Pour equal parts sugar and water into a saucepan and bring to a boil. Add about 6-8 whole sprigs of mint and stir. Chill before using in cocktails.

 

Southern Summer | Yields 2 cocktails

3 oz of Bourbon

1.5 oz of Mint Infused Simple Syrup

1/2 Peach, muddled

3 dashes of Black Walnut Bitters

 

In a shaker muddle half of a peach. Add in bourbon, simple syrup, and 3 hefty dashes of Black Walnut Bitters. Add ice halfway up the cocktail shaker and shake vigorously. Pour into a rocks glass over a large ice cube. Garnish with a slice of peach and enjoy!

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Mezquiri

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!

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