Posts Tagged ‘margarita’

The Return! and…Wild Oats Margarita

September 14, 2013

20130914-133702.jpg

 

 

Wow…been a while. Welcome back. It’s been busy around these last couple of months. Lots of traveling, recipes, cocktails, ramblings. Now it’s time to start pouring them (along with a couple of brews) back into this site. Here’s (and cheers!) to doing a better job updating this beast.

Our way back includes this fresh out of the kitchen cocktail recipe for a margarita NOT containing Tequila or any other Mexican spirit. This time we’re playing with…High West Distilling’s Silver Western Oat Whiskey. I sub’d this un-aged whiskey for tequila in this classic margarita recipe. In fact, I’ve never done a classic margarita with orange liqueur/simple syrup here before, they almost always use fresh lime and agave nectar.

Why High West Silver Oat Whiskey? Last night we dined at Holeman and Finch and I had a distinct cocktail made with this very unique whiskey (or is it whisky?). Last nights cocktail was called the “Rainier Expedition” which as standard for H+F was laced with a concoction of lemon, bitters, amaro and vermouth. I also happened across a bottle of this Oat Whiskey a few weeks ago and was interested in coming up with a few cocktails for it. Poured into a Glencairn whiskey glass by its lonesome gave way to notes of brine and oysters initially before opening up to a bouquet of blueberry, citrus notes and vanilla. Call H+F my inspiration for getting off my arse and whipping something up. More cocktails will follow but they won’t really have a connection to this page…maybe. For now. we’ll play with this and see where the afternoon goes. Onto the recipes!

Wild Oats Margarita

1oz. High West Silver Wild Oat Whiskey
.75oz Freshly squeezed lime juice
.5oz Grand Marnier
1/2 tsp simple syrup

Combine ingredients in a shaker with ice and shake. Garnish with salt and lime wedge (or wheel). Enjoy!

Rainier Expedition -Courtesy of Holeman and Finch

1.5oz High West Silver Wild Oat Whiskey
.5oz Imbue Petal and Thorn
.5oz Punt e mes
Scant .5oz Fernet Amargo Vallet
2 dashes Lemon Bitters

Advertisements

New cocktail in search of a name…EDIT: Indian Summer

September 11, 2012

20120911-192932.jpg

 

I was playing around with a bottle of Aperol in the kitchen tonight while cooking up some bbq tofu tacos (recipe to follow). I wanted to make something with some tequila similar to the Crimson Ghost recipe from last winter. I think I came about it with this take on a Negroni meets Crimson Ghost meets…whatever. It also needs a name. Everything I’ve come up with is a smash of lame cocktails and lacks inspiration (maybe I haven’t drank enough?). Anyway, it’s delightful. The flavors really work together and I could see making a few small substitutions to really brighten it up.

1 oz. Aperol (you could sub Campari but I’d lessen the amount as to not overpower the remaining ingredients)
3/4 oz. Gin
3/4 oz. Blanco Tequila (choose a fuerte’ tequila so it doesn’t get lost, I used Espolon. A repo like Espolon of Chinaco could do nice things as well.)
3/4 oz. Dolin Blanc Vermouth ( the sweet kind, NOT dry vermouth)
Twist of Lime
Dash of Angostura Bitters

It’s too bad summer is over as this is a great summer drink…Indian Summer is the name!

Another Mango Margarita…

March 31, 2012

20120331-164524.jpg

 

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
Ice

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

20120221-113737.jpg

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 Supple Margarita

October 29, 2011

So I was watching tequila whisperer while he was doing his pre-mix margarita show. I call this the supple margarita because the aged tequila and borderline brandy styled rum gives this a silky supple feel. It feels like a marg a bunch of yuppie stock brokers would drink after cashing in their hedge fund earnings. Check it out.

2.5 oz. Repo Tequila, I used 3 Amigo’s
1 oz. Pyrat Rum
1 Lime, juiced
1 tsp Agave Nectar

Mango Margarita

October 26, 2011

This last weekend was fish taco weekend (look for the recipe in a few days) and I usually like to whip up some mango salsa to go with it or on it. This time I went a step further and made fresh mango margarita’s. This recipe comes way of Dave Yan, the Director of Marketing for Casa Noble Tequila. He is absolutely one of the best ambassadors of tequila regardless of Casa Noble. You may remember him helping us out for our Casa Noble Tasting night a few months back. Anyway these things are fantastic, so go make some while the weather’s still nice.

1.5oz Mango Puree
1 oz. Casa Noble Blanco
1 tsp Agave Nectar
1/2 Lime, juiced

Put ingredients in a blender, mix and pour over ice. Garnish with Lime wheel.

You can also lightly coat the rim with some agave and dust with Tajin Chili powder for a little spice.

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 Ginger Margarita

July 10, 2011

I’ve been eyeballing this bottle Ginger Liqueur at the Liquor store. You might have seen it, the bottle is shaped similarly to a piece of bamboo in a tall frosted bottle. Domaine de Canton is the brand. Anyway I thought it would make a great mixer but at $30 a bottle I wanted to sample it first. Turns out my local hole had some airplane bottles for $4 bucks so it was mixing time. After playing with a few bottles I came about this.

The Ginger Marq

2oz. Blanco Tequila
1oz. Canton Ginger Liqueur
1/2 Lime, juiced
Splash of Club Soda

Its one damn tasty cocktail with a little bite from the ginger. The tequila was El Charro which is available for under $15 bucks, its a decent sipper and a great 100% agave mixer without breaking the bank.

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.

Ingredients

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

Directions

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.