Beauty blogger and friend to the site Marina Klimasiewfski has developed what we believe to be, quite simply, the best Michelada ever. Guest post!!!!
“Some people call the Michelada a Mexican Bloody Mary. While it’s true that they share a savory taste not found in more typical cocktails, don’t expect tomato juice or celery stalks! The Michelada is a spicy beer cocktail with citrus notes.
“I remember my first Michelada. It was about eight years ago at a now extinct hole-in-the-wall Mexican restaurant on the Upper East Side called Taco Taco. The combination of spicy and salty immediately captivated me. No unadulterated Corona would ever be acceptable again. Adultery only! I begged the waitstaff to tell me their secrets, and ever since then I’ve tinkered with the recipe. Enjoy!”
- Juice of 1/2 a lime
- 2 dashes Cholula or other Mexican hot sauce
- 2 dashes Worchestershire sauce
- 2 dashes soy sauce
- 8 ounces Mexican beer, well chilled
- Sriracha salt and lime wedge for garnish
Run lime wedge over rim of glass and invert over Sriracha salt to coat. Add lime juice, hot sauce, Worchestershire sauce, and soy sauce to glass. Pour beer over mixture and stir gently. Top with additional hot sauce if desired.
Bourbon and brandy pack a real one-two punch!
- 1 cup peach nectar
- 1 cup bourbon
- 4 ounces peach brandy
- 4 ounces fresh-squeezed orange juice
- 2 ounces fresh-squeezed lime juice
- 3 ounces ginger-lime syrup
- 2 cups club soda
- fresh pomegranate arils, lime slices, and orange slices for garnish
In a serving bowl filled with ice, stir together ingredients peach nectar through syrup. Garnish with fruit, then top with club soda just before serving. Serves 8.
New Year’s Punch, Christmas Punch, Tuesday Morning Punch, whatever!
- 1 1/2 cups cranberry juice blend
- 1 cup bourbon
- 4 ounces Cointreau
- 2 ounces fresh-squeezed orange juice
- 2 ounces ginger-lime syrup
- 1 cup club soda
- fresh cranberries and orange slices for garnish
In a serving bowl filled with ice, stir together ingredients cranberry juice through syrup. Garnish with fruit, then top with club soda just before serving. Serves 8.
Not every infusion has been a batch made in heaven! Here are a few of DM’s mixological mishaps. You’ve been warned!
1. Grapefruit-Thyme Vodka
This was the most horrendous-tasting infusion in the history of horrendous-tasting infusions. We’ve had good experiences in the past with combining citrus and thyme (see the Garden Paloma), but this was just a complete disaster. Perhaps the citrus plus the tangy herb in the absence of a good sweetener is what did us in. Either way, don’t go there!
2. Dragonfruit Martini
First of all, a drinking out of a hollowed-out dragonfruit sounds pretty boss… but it inevitably results in more spills than swills (vodka-soaked tablecloth not pictured). We attempted to infuse this tasty fruit into vodka, but the mellow nature of the flavor just doesn’t translate. Plus, it comes out looking like a cloudy mess. We’re going to keep working on the dragonfruit idea (mostly so that we can make gratuitous Game of Thrones references), but for now, it just isn’t ready for prime time.
3. Mixed Berry Vodka
Strawberries, raspberries, blueberries, and vodka… what could go wrong, right? Unfortunately this jar of goodies came out tasting (and looking) like cough syrup… and we’ve already got a tastier cure for colds! We’re going to experiment with changing the amount of infusion time. For now, though, this fruity flop is definitely not what the doctor ordered.
4. Michelada… with ice cubes.
Don’t do it! The flavor balance is gentle and better when not diluted by ice. Also, we initially tried making them with Tobasco, which actually doesn’t work for some reason. You have to use the hot sauce with the lady on it… you know, the one that sounds like Chocula. See our complete recipe here.
To Be Continued!
Do you have tales of frankenfusions? Leave us a comment!
Sweet, salt, spice, cerveza!
- 1/4 ounce Cholula hot sauce (plus extra dashes to taste)
- 1/4 ounce worcestershire sauce
- 1/8 ounce soy sauce
- Juice of 1/2 a lime
- 1 ounce pomegranate juice
- 12 ounces Corona (or similar beer)
- Lime wheel for garnish
Combine ingredients hot sauce through pomegranate juice at the bottom of a chilled pilsner glass. Top with beer and stir gently. Garnish with lime wedge.
Rosemary is a deeply fragrant evergreen herb that was often used during wedding ceremonies in the Middle Ages. Other folkloric usages have included divining the name of a potential lover, repelling witches from the household, and enhancing dull cocktails.
- 1/2 cup sugar
- 1/2 cup water
- 4 large sprigs rosemary
In a small saucepan, bring ingredients to a gentle boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Let cool and strain into a glass jar.
IN YOUR BAR
Posted in Syrups
Tagged with: Rosemary
Nothing could come between us and this savory-sweet treat!
- 1 cup fresh strawberries, placed in freezer for at least 4 hours
- 1 1/2 ounces tequila
- 1 ounce Cointreau
- 1 ounce rosemary syrup
- 1 ounce fresh-squeezed lime juice (about one lime)
- 1 cup ice
- Rosemary sprig and strawberry slice for garnish
Blend all ingredients until smooth. Garnish with rosemary sprig and strawberry slice.
Happy Independence Day, Americans!
There are many ways to display your patriotism this year. Some examples include: performing an actual service to your country or your fellow citizens, attending a traditional fireworks display, or–and this is what we recommend–enjoying a red drink, a white drink, and a blue drink in quick succession! Below are some ideas to get you in the “no intoxication without representation” spirit!
At the Kentucky Derby, Churchill Downs serves custom-made mint juleps for $1000 apiece… but we’ve made you one for nothing! This Julep has a faint hint of bitter chocolate, which makes it an excellent choice for a summer dessert (or breakfast).
In the bottom of a lowball glass, muddle syrup and mint springs. Add bourbon, bitters, water, and ice and stir.
Plain champagnes are for plain Janes!
Drop the sugar cube in the bottom of a champagne flute or coupe. Add the bitters, soaking the cube. Top with Champagne/Prosecco and garnish with a curl of orange peel.