I infused a watermelon with tequila, but didn’t care for the texture of the watermelon once it was saturated with even more liquid (watermelons are 92 percent water!). Thus, I allowed the tequila to sit in the watermelon for about 5-6 hours, then strained it with a fine mesh strainer. The result was yummy, and the clear, unaged, blanco tequila took on that gorgeous dark pink watermelon hue! Let me know if you guys try, and like, it!
Random note – this project fuels me and keeps me going.
Please do yourself a favor and check out Death & Company’s cocktail book. I bought my book from the actual bar – took a special day trip to NYC on that rickety ass China bus (seriously, doe – I love you, China bus) just to visit – that’s how strongly I feel about it!
I tasted another patron’s drink “Too Old to Die Young” I believe it was called – and it had peanut butter infused rum.
So, in honor of that amazing evening I had at D&C – I offer you this…
Shake with ice for ca. 30sec (if you can stand it) strain into a Coupe glass and garnish with fresh cherries. So good!!!
For the peanut butter infusion – mix half a teaspoon of peanut butter with 3oz of rum, until rum turns opaque and peanut butter is dissolved. Strain. I will do a special post just for the Orgeat soon… SPR
Hey y’all – I’m back! I finally made my first Bloody Mary. Purchasing the deliciously kitschy Benny’s Original Meat Straws certainly factored in this decision! And, well, alcohol.
I will be frank – unfortunately – these meat straws did not work for me. Unless, their function is not to suck liquid through, but to just look cool and interesting…
First, I thought maybe the finely grated horseradish I purchased was not so finely grated, after all… So, I tried the straw on the reminder of the fresh tomato juice I just pressed. Suck, suck, suuuuuuck….. nothing but a lungful of disappointment.
I cut the straw in half and saw that it wasn’t completely hollowed out. Ok, things like this happen, no biggie… I try another straw out of the pack of six, this one had what looked like a large enough hole (on both ends). Once again, I looked like a schmuck sucking on this hunk of meat, hoping and anticipating a quick burst of spicy tomato goodness and coming up with nothin’ but net.
Anyway, if someone has a different experience with these meat straws – drop me a line. They are tasty and look cool, so I am not sorry I got them. They can also be used a stirrers…
I’m excited – yet very anxious and nervous, too… How to choose?! So honored to be trusted to make such a decision. This is gonna be EPIC!
Cocktail photo contest!
During this Summer I will be giving away some gorgeous vintage glassware to some lucky winners! Let’s start with this amazing blendo pitcher and glass set. Tag me in your photos to enter, and please #sipponderrepeat as well. I’m excited to give away a little piece of vintage class and style. Rules:
The photographs will be judged based on 1) composition 2) how tasty the cocktail sounds 3) use of ingredients/proportions and 4) style. The bartender/homebartender are both welcome! 1) Max 4 photos per entrant 2) classic cocktails welcome – but *must* add at least 1 original/unique spin to recipe 3) cocktail *must* be made by entrant 4) photos *must* be taken by entrant
Best of luck! (but y’all got skills, so y’all don’t need it 🙂
I cracked my first coconut. I didn’t maim myself. More on Tiki later – once I further educate myself. Please check out Intstagram #tikiaf – cuz those guys got it covered. Also check out @homebargirl and @ntitz cuz they know Tiki…
1 1/2oz Fresh Pineapple Juice — 1oz Fresh Coconut water — 3/4oz Homemade Orgeat — 3/4oz Rhum Barbancourt — 3/4oz Appleton Estate Special Rum — 1/2oz Cointreau — 1/2oz Grand Marnier Raspberry Peach — 4 dashes El Guapo Whiskey Barrel Aged Spiced Cocoa Tea Bitters — 1 barspoon Luxardo Maraschino Cherry Syrup — SPR
It is hot as hell here in the D.C. Metropolitan area. And humid – really damn humid! Times (and climates) like these can make us question our imbibing lifestyle. To drink, or not to drink? Cuz… dehydration is real.
Well, friends, my answer to that question is – always and forever – drink!
In addition to the heat, I know there is pressure to focus on neutral alcohols such as vodka, gin – and lighter white wines. Eating and drinking seasonally, and all that.
Bah! Drink what you want! And if you have a serious hankering for aged spirits (like me!) lighten up those brown spirits with some fresh pressed fruit juice. Juicers are very inexpensive now (I got mine for $60 and am lovin’ it!) and though they are annoying to clean – they are worth the effort. Below, an example of how I am staying true to my dedicated life of drinking, as well as my preference for the brown!
1 1/2 oz Laird’s Applejack
1 1/4oz Fresh Apple Juice (I juiced a whole apple, and had some extra juice)