Posts Tagged ‘cocktails’

Welcome to beantown

November 5, 2012




A few weeks ago business brought me to Boston and the surrounding area. It was quick, in’n’out, but I managed to get a lil pseudo-Mexican cooking in at JM Curley. I was in the mood for something a little eccentric paired with a really good cocktail. Needless to say, I received 7-7-7’s.

Now I’d never been to Beantown before. So a visit to Fenway was a must. At the time the stadium was closed down while the remainder of the playoffs were still happening. The Tigers were putting the finishing touches on the Yankees and ending my postseason excitement. I took a stroll around the stadium walking past the locked up gates while the wind whipped down the streets. Many of the areas bars were open with the warm glow spilling out onto the streets. I wasn’t hungry yet so a few pints  warmed the soul.

I decided to hit the nearby (few miles) JM Curley. The reviews online looked very promising and the menu itself was filled with eclectic items and a killer cocktail menu. This was going to be right up my alley. I started with a Manhattan and ordered a few small plates instead of a dinner. The steak frites were calling my name but a menu filled with delectable goodies such as salmon sliders, baby octopus and beef cheek gorditas, I was quickly led astray. From the pictures you cna guess I ended up with the Baby Octopus and Beef Cheek Gordita’s. They were the right perscription to cure my ails.

The baby octopus was flash fried and braised to be both tender and crispy. I believe it was dusted with onion, red pepper and celery powder and topped with a lemon crema. It was fantastic, I’d highly recommend trying it out especially if you had someone to share it with. Although it was a starter/tapas style place. There was a lot of octopus on there, almost too much.



My last dish was the Beef Cheek gorditas. If the octopus was excellent, the gorditas were the cats ass. The cheek was braised in a slightly sweet, slightly savory sauce very similar to a dark beer style bbq sauce. Topped with thinly slice tomatillo and a spicy Mexican crema made from sweet potatoes. Each one also had a few toasted squash or pumpkin seeds that really melded the whole dish together. It was perfect for a cold autumn day.

I had a glass of Fidencio Classico Joven Mezcal for dessert. While not a dessert drink, I had never had this brand of mezcal before. The good things I’ve read and heard about it rang true. For $30 or so per 750ml bottle, it’s a great entry into the smokey realm of quality mezcals. I could definitely see picking a bottle up for sipping and mixing.

The verdict? Check out JM Curley, the place had a steady crowd of young professionals sipping craft cocktails and eating a wide range of eclectic quality eats. I know I’ll be back.

JM Curley

21 Temple Place
Boston, MA 02111



INC Street Food

May 15, 2012

Last weekend we took a drive into Downtown Roswell. It was a beautiful day that was calling for food and drink outside and a stroll. We saw an open table at INC Street Food and sat down without a clue as to what was on the menu. Turns out it was inspired by Mexican street food…score!


These were our damn fresh cocktails. The margarita was good but the Pomegranate Paloma was fantastic. I can appreciate that they used Heradura Blanco and freshly made sweet and sour but it tasted a little flat especially next to the Paloma. While not an authentic Paloma, I can appreciate the new take on it. It didn’t help that it was good. They also had a stout tequila menu with some killer prices. We didn’t try any but we’ll definitely be back. The only thing that I question about the tequila menu is the abnormally low prices. This could be a 1 oz. pour instead of a 1.5-2 oz. pour that other place would normally do. We’ll find out and update you.



INC Street Food

948 Canton St
Roswell, Ga


Cinco de Kentucky Derby

May 4, 2012

Wait…what? This year Cinco de Mayo and the Kentucky Derby fall on the same day. So I thought about bringing together two of my favorite adult beverages that are synonymous with each of their prospective holidays, Tequila and Mint Juleps.

4 Mint Sprigs
2.5 oz Tequila Reposado
1tsp Powdered Sugar
1tsp Water

Muddle the mint, water and sugar in a Highball glass. Add crushed ice and pour tequila over top, add more ice until it forms a mound. Garnish with a spring of mint. Enjoy!

Another Mango Margarita…

March 31, 2012



This is quickly becoming a cocktail webpage, guess I’ve been drinking lately and not eating. Don’t worry, we’re still covering foodstuffs. This is a variation of the mango margarita recipe we posted back in October. I had a nearly full bottle of Siete Leguas Blanco ( a great sipper btw!), it was a reasonably nice day spent cleaning the house and finishing a book on the porch when I decided to put that bottle to good use. Dave Yan of Casa Noble posted this recipe years ago online, he had given me the original recipe posted here so I though why not mix things up. This one uses orange liqueur and grapefruit soda but still adheres to all the freshness and natural sweetness of the original. Dig it!

1 Tablespoon of Tajin Chili powder
1 Lime wedge
3oz. of freshly pureed Mango juice
1.5oz. Agave Nectar
2oz. Orange Liqueur
3oz. Blanco Tequila, Siete Leguas
1.5oz. Freshly squeezed lime juice
3oz. Grapefruit soda, Mexican Market Fresca

Grab a small mango, peel and remove pit. Cut into cubes and puree in a blender. Yield should be about 3 oz. Blend ingredients together and shake with ice. Using the lime wedge, rim the glass and dust with the Tajin Powder. Salud!


Juan los Bota’s Margarita

March 10, 2012

After picking up this Oogave Ginger Ale I decided to use it as a topper in a margarita. I have to say, this could be my go to ‘grit. The spike of sweetness and bite of the ginger really works well with this puro style margarita. Check it out

1.5oz Blanco Tequila
1oz Lime juice, freshly squeezed or GTFO
0.75oz Agave Nectar
Splash of Water
Heavy splash of Oogave Ginger Ale

Tequila and Ginger

March 3, 2012


I was at Fresh Market a while back and saw this agave sweetened Ginger ale called Oogave. While I’ve never thought of pairing ginger ale and tequila, this seemed like a match made in heaven. I had always figured the ginger would overpower the delicate complexity of the tequila and while I’m not completely sold on this concoction maybe you could try it out and come up with something even better. Here was my recipe

3oz. Azul Reposado
0.5oz Lime, freshly squeezed
5oz Oogave Ginger Ale
Splash of water

You could spice it up by using some cilantro or lime as a garnish.

The Crimson Ghost

February 25, 2012


No this isn’t the logo to the misfits or the 1940’s movie which inspired it but you should be jamming out to the ‘fits while drinking this. Over Christmas my wife and I went to Holeman and Finch, the serious craft cocktail bar and amazing eatery. One of their featured cocktails was the Crimson Ghost made with mezcal, vermouth, aperol and orange bitters. I couldn’t resist and ordered one. It was everything I wanted and more. Silky, smokey, sublime and any other descriptive word that begins with “S.” The next day I wanted another so I raided our liquor cabinet and started concocting.

Luckily I knew the ingredients, now it was just about proportions. I’ll cut to the chase but the first one was pretty spot on, by the third batch it was about perfect. The recipe is below, now you have an excuse to buy that mezcal you’ve been wanting.

1.5oz Sombra Mezcal
.75oz Dolin Vermouth
.75oz Aperol
2 dashes of orange bitters

Pour all the ingredients into a shaker add ice and pour into a martini glass. Don’t be lazy like me and add a twist of orange to garnish. Salud!

The Dilemma…

October 10, 2011

I call this drink the Dilemma, you see fall is here and my favorite cocktail is decidedly a summer drink. Now take that lovely summer drink and heat it up with some smokey mezcal and we can talk. So yes, this is basically a Paloma using mezcal instead of tequila. It’s also a dilemma because I tossed some of my beloved Los Danzantes Reposado Mezcal in it. Which is so damn tasty and so damn hard to find.

Now the drink instantly takes on the mezcal’s smokiness and a bit of salt. At first sip, it’s on the weird side. When using tequila, the combo works so well together and it’s easy to fall in love with, but with mezcal it’s like having the same cocktail in some weird dream where your sitting in class mixing a cocktail, in your underwear, you know the dream right? After it sits for a few minutes and the ice melts a touch you get a wonderful blend that’ll keep you drinking this into November. My next experiment would be to try this with an un-aged mezcal, but unfortunately I don’t have any. Mezcal brands…hello?

2.5 oz. Mezcal
6 oz. Squirt, Mexican Market
1/2 Lime, juiced

over Ice with a twist or slice of lime.

The “Real” Paloma

September 9, 2011

I was at the Super G mart, that gigantic Asian market off New Garden last weekend and I came across some Mexican Squirt. Now I’ve seen Mexican market Coca-Cola, but I’ve NEVER seen Squirt. If your not familiar with Mexican market soft drinks, Coke is the most well known and desired. In the U.S. the soft drink manufacturers, mainly Coca-Cola use High fructose corn syrup to sweeten their cola’s and soft drinks. In Mexico, for whatever reason Coca-Cola and other soft drinks are made with real sugar. Well a couple of gringo’s caught on to this and there’s been this small black market for the stuff. Then it got big, like BIG, and Costco and other retailers started carrying it and you bet they marked the stuff up too. I’ve seen it for upwards of $2 a bottle, and speaking of that bottle, you guessed right, it’s glass. So now you can add this whole nostalgia to it. Glass + real sugar + Coke nerds = the same people getting fatter off Coke, it’s just done with sugar as opposed to high fructose corn syrup.

Anyway, I scored some Coke and Squirt for that matter at the Super G mart. It was around $1.50 a bottle and while I’ll be reviewing the Coke later, with and without rum. Today we’re looking at the Paloma. Now I used the same recipe as previously posted here but with this fancy new Squirt, not that Italian crap I got from Whole Foods. Dont worry, if you cant find Mexican Squirt that crap from Whole Foods makes a damn fine cocktail. It’s just pink…and comes from Whole Foods…hippie.

The Paloma
3 oz. Reposado Tequila
6 oz. Mexican Squirt
1/2 Lime, juiced

Mix the above ingredients and pour over ice, garnish with a lime.

How’s it taste? Fantastic. I don’t know if it was the different tequila used or the Squirt but this is just groovy. Last time I used Muchote Reposado Tequila, which is a killer brand if you haven’t had it. Lately I’ve been using El Charro repo and it just falls flat in the cocktail. It was $12 bucks, what did you expect? Tonight I dropped some Don Agustin repo (look down 3 posts for the review) in there and it shined. Bringing the highball up to my nose immediately brought out the agave and vanilla. It’s like the Squirt supercharged the tequila’s characteristics and made me keep drinking it, all the way until the damn thing was gone! So I made another…and another, and had to finish this post in the morning…with coffee, sans tequila. A great tasting note on the Squirt is that it starts with a crispness not found in American market soda. It then follows with a soft, sweet creaminess that’s delightful. I never thought I like Squirt…until I had this. I’ve been drinking off the leftover contents in the bottle and could easily see picking this up every once and a while. Unlike the 2 times I’ve had regular Squirt. Either way, go find some of this Squirt. I’ve heard that some online retailers and selling it if you cant find it locally and go whip up some Paloma’s



Jalisco Sunshine

May 27, 2011

My wife bought a box of tangerines today and I just so happened to be dying for a cocktail. Knowing that half the box was going to get tossed I had to come up with something to knock down a couple of them with booze. I was thinking of neat names for it but  it was so bright and clean in the glass it needed something with sunshine in the title. Being that it had tequila in it, I figured this was a no brainer. The following was the result.


tangerine (1/2 for juice and 1/2 for tangerine slices)
2 sprigs fresh lavender
1 oz. simple syrup
2 oz. silver tequila
crushed ice
club soda


Slice the ends off of your tangerine and using a small spoon insert between the flesh and skin of the tangerine. Once you’ve separated the flesh from the skin cut from one of the cut ends to the other in order to remove the skin. Remove the pith from both the flesh and skin and set aside skin to make your twists. Cut the flesh in half, juice one of the halves into your glass and cut up the other half before placing it in the glass. Add your lavender leaves and simple syrup and lightly muddle. Pour in your tequila and top with crushed ice. Pour a splash of club soda on top and using an extra sprig of lavender place in the glass. Lay your tangerine twist across the top of the crushed ice and serve.

Making your tangerine twist.

Take the tangerine peel that you set aside and tightly roll it up. Using a pairing knife slice into coins. Unroll and your have your twist. There are some great videos on youtube that can show you how to do this better that a bunch of text. Its a pretty easy trick that almost no one knows how to do and it really presents your cocktails with a bang.