La Paloma Suprema – Linky at Genius Kitchen (commentary and opinion entirely our own)
1 ½ oz. silver tequila – as always, go for quality 100% blue agave tequila
2 oz. fresh squeezed ruby red grapefruit juice
2 oz. club soda
Build in a highball glass (or whatever you have handy). Stir to incorporate ingredients. Garnish with a lime wedge, but it shouldn’t last long enough to even bother.
Just a note: We would recommend cutting down the club soda and adding a salt rim (or a sprinkle in the glass) and a splash of lime. It was pretty bland which we attribute to the club soda and not the excellent tequila and grapefruit juice.
Rosada by Gastronomblog (commentary and opinion entirely our own)
1 oz. rosemary simple syrup*
1.75 oz high quality silver tequila
2.75 oz. fresh squeezed ruby red grapefruit juice
½ oz. fresh lime juice
Make the rosemary simple syrup – don’t skip this part. It is essential to the drink. Combine all ingredients in a shaker with ice. Shake and strain into glass with fresh ice. Garnish with a rosemary sprig.
Just a note: We actually garnished this. We made the simple syrup. It was possibly one of the best cocktails I have ever had. Superb from beginning to end. When we ran out of tequila, we substituted gin and it was absolutely fantastic as well.
*Rosemary simple syrup: combine ½ cup water and ½ cup sugar in a saucepan over medium heat and cook (stirring constantly) until sugar is dissolved. Add 2 small sprigs rosemary and boil for 1 minute. Remove from heat and let it steep until cooled. Remove sprigs and store in refrigerator for up to 1 week.
Pink Grapefruit Margaritas by Ina Garten @Food Network
Kosher salt (we used pink Himalayan sea salt because we are rebels)
1 cup fresh squeezed ruby red grapefruit juice
½ cup fresh lime juice
1 cup triple sec or other orange liqueur
1 cup high quality silver tequila
2 cups ice
Rim that damn glass by dipping rim in ½ oz. tequila and then rimming with the salt. Put aside. Add left over tequila to recipe. In a blender, add grapefruit juice, lime juice, triple sec, and lime. Blend. Add tequila and stir it in. Divide into prepared glasses. Don’t bother to garnish – it doesn’t last.
Just a note: So. Damn. Good.
I adore Alton Brown. I just loved Good Eats. Now that the show is defunct and he has moved on to being a meanie, I have to settle for the cookbooks and occasional access through Netflix. Sad day. Anyway, his margarita recipe is top notch good shit. Give it a try. It might take some prep and work, but it makes the drink all that much more satisfying.
Alton Brown Margarita
2 oz. silver tequila - high quality should go without saying
1 tbsp. kosher salt - used pink Himalayan sea salt and it was fantastic
4 small limes (key) or two large limes
1/2 small orange
2 tbsp. light agave nectar
Pour a small amount of the tequila on a saucer. Put the salt on another saucer. Dip the rim of your glass into the tequila, lift it, and hold it upside down for a few seconds to allow the extra to drop off. Dip the tequila-wet rim in the salt to coat and set aside.
Halve 2 of the small limes (or 1 of the big ones). You can cut a garnish from one half if you wish. Squeeze the limes into a Boston style cocktail shaker*. Cut the remaining lime(s) and the orange into quarters and add to the shaker. Add the agave nectar and muddle until your frustrations are out. Strain into the top of the cocktail shaker and throw away the bits.
*I do not muddle in the shaker. I muddle in a bowl and then transfer it. Tastes the same.
Return the juice to the bottom of the shaker and add the tequila. Don't forget to add the rest of the tequila from the rimming saucer! Add ice and shake for 30 seconds. Strain into your rimmed glass and drink immediately. Like your life depends on it. Seriously. So good.
Brown, Alton. Good Eats 3: The Later Years. Stewart, Tabori, & Chang, 2011.
It’s a Sunday afternoon – well, OK, it was 11:20 a.m., but close enough. And after a morning of adulting – treadmills, spray painting a mailbox (don’t worry, it was mine), and talking to a roof guy – I needed a fucking drink. Adulting can cause that, you know.
Hornitos to the rescue. Hornitos is one of my favorite tequilas, especially when it comes to cocktailing. I haven’t found an ingredient with which it doesn’t agree, including pomegranate juice. And a squeeze of lime.
Obviously the tequila-y deliciousness didn’t last long. Here’s the recipe:
· 1.5 ounces of Hornitos Plata or your favorite clear (aka claro or silver) tequila – we won’t judge you for using cheap stuff if that’s all you have
· 3 ounces pomegranate juice (I used 100% organic but you can also use a juice cocktail – a pom/cran mix is heavenly, as well)
· Juice of one lime
· Cocktail glass
· Paring knife
· Jigger or shot glass
· Glass charms – because why not dress up your cocktail glass?
· A cocktail shaker – I got fancy and channeled my inner James Bond (AMC was running a marathon today) but if you want to stir the ingredients together, by all means do it. The important part is to get to sipping.
· Vegetable peeler – for fancy garnishing techniques