#smoky mezcal & cucumber

[myscentarchive]

Smoky Mezcal & Cucumber - dossier

Dossier Originals - The Speakeasy Collection Eau de Parfum - 2 ml (atomizer)

Notes- TOP: Davana Ess, Lie de Vin Ess, Cade Wood, Cucumber MIDDLE: Galbanum, Myrrh, Violet Leaf, Aquatic Notes BASE: Cistus, Gaiac Wood, Patchouli, Cypriol, Agarwood

Concentration: 18% Gender: Unisex This fragrance smells like a boozy vacation in a bottle. Celebrate with Mezcal’s naturally unique contrast between watery facets (agave), almost cucumber-like, and smoky, intoxicating dry tones. Ready for a one-way ticket to Oaxaca!

[ironcactuscom]

Who Serves the Best Margaritas at Mexican Restaurants in South Austin?

South Austin is a food lover’s paradise, especially when it comes to Mexican cuisine. But let’s face it—no visit to a Mexican restaurant in South Austin is complete without enjoying a perfectly crafted margarita. Whether you prefer them frozen, on the rocks, or with unique flavor twists, South Austin’s Mexican restaurants offer an impressive array of options that elevate your dining experience. Let’s explore where you can find the best margaritas in South Austin and what makes them so exceptional.

What Makes a Great Margarita?

Before diving into the top spots, it’s worth understanding what sets a great margarita apart. A top-tier margarita balances the tartness of lime, the sweetness of agave, and the kick of quality tequila or mezcal. Many Mexican restaurants in South Austin go above and beyond, using fresh ingredients, innovative flavor combinations, and house-made syrups to create unforgettable drinks.

Top Spots for the Best Margaritas at Mexican Restaurants in South Austin

1. Iron Cactus

Why It’s a Must-Try: Iron Cactus, located in downtown Austin, is celebrated for its extensive tequila selection and handcrafted margaritas. With over 100 types of tequila, they offer a variety of margaritas that cater to both traditionalists and those seeking unique flavors.

Signature Margarita: Iron Cactus Double Barrel Margarita

Why It Stands Out: This exclusive margarita features Herradura Double Barrel Reposado tequila, Cointreau, fresh lime, and agave, delivering a smooth and flavorful experience. 

2. Matt’s El Rancho

Why It’s a Must-Try:Matt’s El Rancho is a South Austin institution, serving authentic Mexican food since 1952. Their margaritas are legendary, made with fresh lime juice and premium tequila. Whether you try the "Knockout Martini," a margarita served martini-style, or their classic frozen margaritas, you’ll find the perfect drink to accompany their famous queso.

Signature Margarita: The Knockout Martini Why It Stands Out: Made with tequila, Cointreau, and freshly squeezed lime juice, this drink is simple yet perfectly balanced.

3. Fresa’s Chicken al Carbon

Why It’s a Must-Try:Known for its vibrant patio setting and wood-grilled Mexican dishes, Fresa’s also serves some of the best margaritas in South Austin. Their use of fresh fruits and unique flavor infusions, like hibiscus and jalapeño, makes their margaritas stand out.

Signature Margarita: Hibiscus Margarita Why It Stands Out: This margarita blends tart hibiscus with fresh lime juice and a touch of sweetness, creating a refreshing and slightly floral flavor profile.

4. Polvos Mexican Restaurant

Why It’s a Must-Try:Polvos is famous for its bold flavors and generously sized margaritas. They offer a variety of margarita options, from classic lime to fruity blends like mango and strawberry. Their margaritas are served strong, making them a favorite among locals looking for a fun night out.

Signature Margarita: Mango Margarita Why It Stands Out: Made with fresh mango puree, this margarita strikes the perfect balance of sweetness and tanginess.

5. Licha’s Cantina

Why It’s a Must-Try:Licha’s Cantina is known for its modern take on Mexican cuisine and its cozy, rustic ambiance. Their margaritas are crafted with premium ingredients and often feature mezcal, giving them a smoky, complex flavor that pairs well with their upscale dishes.

Signature Margarita: Mezcal Margarita Why It Stands Out: The smoky mezcal, combined with fresh lime and a touch of agave, adds a unique twist to the traditional margarita.

6. El Alma Cafe y Cantina

Why It’s a Must-Try:With its rooftop patio and inventive margaritas, El Alma is a South Austin gem. They offer a wide variety of margaritas, including spicy, fruity, and even frozen options. Their use of fresh herbs and high-quality tequila makes every sip memorable.

Signature Margarita: Pepino Margarita Why It Stands Out: Made with cucumber, lime, and a hint of mint, this margarita is light, refreshing, and perfect for a hot Austin day.

7. Guero’s Taco Bar

Why It’s a Must-Try:Located on South Congress Avenue, Guero’s is a hotspot for tacos and margaritas. Their margaritas are made with hand-squeezed lime juice and top-shelf tequila, ensuring a fresh and flavorful experience every time.

Signature Margarita: The Purest Margarita Why It Stands Out: This margarita is made with only tequila, lime juice, and a splash of Cointreau—no syrups or mixers—allowing the natural flavors to shine.

8. Curra’s Grill

Why It’s a Must-Try:Curra’s Grill is home to one of Austin’s most famous margaritas: the Avocado Margarita. This creamy, slightly sweet drink is a must-try for anyone looking to try something different.

Signature Margarita: Avocado Margarita Why It Stands Out: The smooth texture and unique flavor of avocado make this margarita unlike anything else you’ll find in South Austin.

What Sets South Austin’s Margaritas Apart?

South Austin’s Mexican restaurants excel at creating margaritas that go beyond the basics. Here’s what makes them special:

Fresh Ingredients: Most of these establishments use hand-squeezed lime juice, fresh fruits, and house-made syrups, ensuring every margarita bursts with flavor.

Creative Twists: From hibiscus and cucumber to smoky mezcal and creamy avocado, South Austin bars love experimenting with unique ingredients.

Atmosphere: Whether it’s a vibrant patio or a cozy cantina, the ambiance of these restaurants enhances the margarita-drinking experience.

Tips for Enjoying Margaritas in South Austin

Try Different Styles: Don’t limit yourself to classic lime margaritas. Experiment with flavors like mango, jalapeño, or hibiscus.

Pair with Food: Margaritas pair beautifully with Mexican dishes like tacos, enchiladas, and queso.

Visit During Happy Hour: Many of these restaurants offer happy hour specials, allowing you to enjoy high-quality margaritas at a fraction of the cost.

Conclusion

When it comes to finding the best margaritas, Mexican restaurants in South Austin offer a variety of options to satisfy every palate. Whether you’re in the mood for a classic margarita at Matt’s El Rancho, a smoky mezcal blend at Licha’s Cantina, or the iconic Avocado Margarita at Curra’s Grill, South Austin’s vibrant food and drink scene has something for everyone.

So gather your friends, explore these fantastic spots, and raise a glass to the rich flavors and creativity that make South Austin a margarita lover’s paradise. Cheers!

[nightingale-prompts]

He had to meet a contact at some underground spot. Jason that was.

The contact was just Constantine, he said he had the info Jason wanted.

It was pretty fucking hard at first to find the club. It wasn't like the cemetery wanted a lot of light this late so you need a flashlight to find your way. Who opens a club in a cemetery anyway? At least it was secretive.

Pushing past the stone door and into the cellar the entire atmosphere shifted. The place felt different but in a good way.

The scent of polished wood, coffee, and wine was heavy. A Jazz band played songs that were from long before Jason's time as people swing danced like it was the 20s. But there was something off about them. A part of him just screamed that they were kindred spirits. Maybe it was the clear shared love for the classics.

Jason scanned the room for John and was alerted by text that he'd be late. Jason sighed and decided to head to the bar to order a drink. And what a drink he found.

Not to be rude, he didn't stare or anything but he was hot. The man tended the bar was tall matching Jason's height easily and then some. Muscular with his white dress sleeves rolled up halfway up his arms. He had an unbuttoned black vest with a skeletal ribcage pattern. His back was turned and Jason saw the spinal cord design that stretched up the length of his back highlighting the curve of his back. His long white hair was tied into a ponytail that swayed as he prepped drinks.

When he finally turned Jason saw a pair of eyes like fresh blood in white snow. You could tell he used the barest amount of makeup from the gloss on his lips or was that just his skin? Jason couldn't tell.

"You ordering?" He said gruffly it almost sounded like a growl. It didn't sound rude, more sultry beastly.

Jason quickly scanned the drink specials on the board.

Cocktails:

The Midnight Swing – A dark rum and blackberry cocktail.

Corpse Reviver No. 7 – A smoky mezcal twist on the classic.

Ethereal Elixir – Gin, elderflower, and glowing tonic water.

Graveyard Sour – Whiskey sour with activated charcoal.

The Tombstone Twist – Vodka, cranberry juice, and lime juice.

Sepulcher Sangria – A deep red wine blend with blackberries and blood orange. ( I ate all the oranges. Sorry :(. Go get more brat.)

Shadow Martini – Espresso martini with a hint of vanilla.

Cadaver Cooler – A chilling mix of gin, cucumber, and mint.

The Phantom’s Breath – A smoky bourbon and absinthe cocktail. (Hilarious Dan. Rename it. NO)

Six Feet Deep – Tequila, triple sec, and a dash of black lava salt. (Dan's pick)

Non-Alcoholic:

The Afterlife Spritz – Lime, ginger beer, and a splash of grenadine.

Moonlit Mocktail – Lavender syrup, lemon, and sparkling water. (Jazz's favorite)

Cemetery Cider – Chilled spiced apple cider with a cinnamon stick. (Dani can't have anymore. Not fair! Cinnamon gives you a rash)

The Ghostly Glow – Lemonade with blue curacao syrup and tonic water.

Eternal Fog – A cold iced tea in frosted glass with dry ice for effect.

Jason wanted to laugh at the drink names. The sheer irony of ordering any of these drinks was palpable. Six Feet Deep sounded like the one he'd get the most kicks out of. but before he could order it the bartender interjected.

"Easy revenant, you don't need to order the drinks we pour for mortals. I'll get you a proper drink." He said grabbing a tall shot glass and a bottle from under the counter. The thick green liquid sloshed around in the container. It glowed a radioactive Lazarus pit green.

The acidic liquid smelled strongly of death, a strange sickly sweet smell mixed with rot and acid. Just like the pit, but somehow instead of churning his stomach, it was pleasant.

"A shot of the pure stuff. Fresh too. It's not like the sewage you guys have around here." The bartender grinned wolfishly smile showing a set of sharp canines. "You're long overdue for a taste. It'll calm the spirit."

Against his better judgment, Jason took the drink. It tasted amazing, as it satiated a craving he didn't know he had. Like a long-forgotten memory returning. He felt something settling inside him, anger and resentment going from a shout to a mumble.

"Uh, thanks. I needed that. I think." Jason said with an edge of confusion.

"You can think me with paying for it. Money or Drachma, we take both." He said taking the glass and putting it in the sink.

"Drachma?"

"If you don't have enough I don't mind taking a drink of you instead. Although, I can't guarantee I won't drain you dry."He laughed.

"Stop flirting on the job! We need a Tombstone Twist and Phantom’s Breath. Also, rename it asshole!" A boy in his late teens barked at the man. "And fix your tie."

"Shut it brat." The bartender said in annoyance.

"You are always so strict with rules Mr.Manager, so don't get mad at me." The teen said crossing his arms before leaving to take orders.

"Is he?" Jason asked

"My brother. An annoying one at that." I am the only other one old enough to take charge besides my sister.

I get it. I have brothers too." Jason responded, "All of them get on my damn nerves."

"I couldn't take the thought of having another one of us around." the bartender laughed so deeply that it rumbled in his chest like a growl.

Jason paid for his drink with a bit extra on the side.

He had a feeling he'd be back soon.

Just your average coffee shop AU-DCxDP prompt

What do you do when you've been blacklisted from every coffee chain in Gotham?

You have to find other sources.

That is Tim's current predicament but he put out a few messages out and an informant got back to him about a new café that opened on the outskirts of the city.

There wasn't much else on it other than the fact that it was located in an old cemetery. No details or anything.

Desperate for the black icker that made up his blood by this point Tim went.

Walking down the cobblestone path Tim began to doubt if the shop was real. The decrepit tombstones seemed to be the only people here but as he passed the mausoleums he saw a single stone crypt that had a sign.

Hours:

Tues-Saturday 12pm-3:00 am

Sunday: All day

Mon: Closed

(Vlad Masters is banned)

Tim opened the stone door and heard the faint sound of violins and saxophones. A staircase led deeper to an aged wooden door.

The rusty door henge screeched as he opened the door like a doorbell. The room was a lounge with plush seats and smooth wood tables. A dance floor was in the center currently occupied by well dressed patrons. The scent of fresh dark roast coffee filled the air. A band played live music, it was a blend of gothic folk and Jazz. The booths were filled with a few patrons cheering for the performers as they drank coffee and played cards.

The counter where he could order his drink was a bar. Despite what you'd assume they weren't selling alcohol at least not yet. The man behind the counter beckoned him over.

The barista dressed in a white dress shirt and a black buttoned vest embroidered with a ribcage design. He had fingerless gloves with matching skeletal hand design. The man's face was a pale bit warm tone with a blueish green hue on his cheekbones. His lips were a dark ashen black with a subtle shine. It was probably just the aesthetic.

"Evening, traveler." His voice practically purred as he greeted the weary young man"The rhythm's alive, and the spirits are waiting—how can I make your afterlife?"

"Coffee. Black." Tim said gruffly despite to get it in his system.

"Oh, you got it bad, don't you? Let me get you something that will actually help." The bartender said turning to brew a cup.

Tim's eyes scanned the chalkboard menu that hung above the bar.

Hot Coffee Drinks:

Graveyard Brew – A rich dark roast with a hint of smoked caramel. (Tucker's pick)

Phantom Flat White – A smooth flat white with ghostly foam art. (Danny's pick)

Latté of the Damned– A spiced pumpkin latte with black cinnamon dust. (Jazz's pick)

Eternal Espresso– A bold, double-shot espresso.

The Velvet Casket – Mocha with dark chocolate and a touch of vanilla.

Sepulcher Spice – Chai-spiced coffee with a hint of nutmeg. (Val's pick)

Necromancer’s Nitro – Nitro cold brew with a dash of maple syrup. (Dan's pick)

Iced Coffee Drinks:

Cold-Brew Crypt– Smooth cold brew with a splash of sweet cream.

Chilled Cadaver– Iced coffee with coconut milk and a shot of hazelnut. (Dani's pick)

The Frosted Requiem – Blended mocha with chocolate drizzle.

Soulful Swirl– Iced latte with caramel and a swirl of blackcurrant syrup.

Moonlit Macchiato– Vanilla macchiato with activated charcoal. (Sam's pick)

Tim definitely sensed a theme here.

"I added a few shots of expresso and some dark chocolate liquor. It should get you right and some minor heart palpitations. I think I'll call it 'The Black Veil'." The barista smiled very cat-like.

"Am I getting my name on the board?" Tim quipped without thinking as he sipped the hot coffee. Actually, it was cooler than he thought it would be. It was the perfect temperature. And the taste was amazing.

"Only if you're a regular and I think your drink might be too much for anyone else." The barista laughed softly.

"So...this place is pretty um...gothic?"

"This place used to be just for the dead but we've recently over up to the living."

"Heh, I get it."

"Get what?"

Tim coughed awkwardly. He didn't want to stop talking to the goth barista yet and the quality coffee was convincing. Maybe it was the environment. It was like walking into a different world.

"So what's this place called? So I know what Im coming back to." Tim tried to sound cool but let's face it, he's been beat.

"This is the Catacomb Club. Where the spirits swing and the night never sleeps. You should come again soon, cutie. I think I got a good surge of inspiration just looking at you." He purred in delight as he leaned over the bar tapped Tim's cheek.

Tim felt his face burn, the touch felt like electricity tickling his skin. A string of babbling seemed to come out of this mouth as he tried to respond.

"Heh heh, don't keep me waiting dear," he laughed "Oh, and by the way. My name is Danny. Catch me in the early shift. My brother works the late shit mixing the alcohol. But if you want you can catch me on the stage or on the dance floor. I might even make you an extra cup or two." Danny said.

Tim found his footsteps on the way up lighter and only when he made it back the cematary gate did he notice.

He never paid.

[keepingupwithsasha]

El Presidente brings the fiesta to Union Market!

El Presidente has vibrant energy and a festive ambiance! Offering a fusion of festive and nostalgic Mexican flavors, their menu celebrates traditional ingredients infused with a contemporary flair.

I had the pleasure of indulging in delights such as the raw bar selections, guacamole with succulent king crab and delicious customizable lobster tacos. The menu also had indulgent shared plates like the Tomahawk Ribeye and Whole Striped Sea Bass. The menu delivers with both the anticipated guacamole and tortilla soup, alongside the more unusual offerings: oysters and colossal prawns showcased on ice near the partially open kitchen, reminiscent of a lively marisquería, or seafood eatery. Among the captivating pairings, one standout features slices of raw yellowtail nestled in a refreshing blend of cucumber juice, fennel, and lime—a vibrant green contrast to the velvety texture of the fish.

The best part of tis restaurant was immersing myself in the interconnected dining spaces adorned with eclectic decor, all while experiencing the legendary hospitality synonymous with the southern border. El Presidente promises an immersive dining experience that celebrates the artistry of socializing.

Complementing El Presidente’s culinary offerings were an array of tequila and mezcal cocktails, crafted to highlight the rich agave flavors. I especially enjoyed El Presidente's frozen pineapple margarita, a refreshing blend of fruit juice and tequila that packs a flavorful punch. Guests that dined close to me raved about a Pepper cocktail which lived up up to its bold name with a tantalizing combination of red bell pepper juice, chili liqueur, and smoky mezcal. And for a taste of tropical paradise, savor the irresistible mix of rum, coconut, lime, and pineapple juice served in a playful shark-shaped glass topped with a charming palm tree umbrella. The beverages certainly call for sponges!

All in all, El Presidente is easily a 10/10. It ventures beyond the scope of many typical Mexican restaurants and remains the easiest way to reach Mexico City without a passport.

[wishlisted]

Perfume Advent Calendar from Dossier

full size: Ambery Saffron

sample sizes: Woody Sandalwood, Floral Lavender, Musky Oakmoss, Woody Sage, Caramelized Lavender & Hazelnut, Woody Oakmoss, Citrus Ginger, Powdery Tobacco, Fresh Margarita & Lime, Aromatic Star Anise, Ambery Sage, Sunny Vetiver & Neroli, Ambery Vanilla, Powdery Coconut, Golden Rum & Amber, Gourmand White Flowers, Aquatic Vanilla, Smoky Mezcal & Cucumber, Fruity Honey, Fruity Almond, Bubbly Spritz & Bitters, Ambery Cherry, Floral Marshmallow

[allwaysfull]

A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)

Small Plates To Cover Your Table and Condiments to Fill Your Pantry

Mother-Sauce Mayo

Mignonette (How To Shuck an Oyster)

Seven-Ingredient Pesto, Two Ways

How To Dress a Salad (A Few Standard Vinaigrettes)

Simple

Classic

Mustardy

Lemony

Garlicky Herbed Croutons

A Quick Pickle, Japanese Style

Roast Shallots In Space

Chicken Stock

Parmesan Stock

Chickpea Stock

Raw Fava, Chickpea and Tahini Hummus

Roasted Red Pepper & Onion Salad with Mozzarella & Basil

Red Pepper & Basil Relish

Smoky Eggplant “Caviar”

Baked Miso Eggplant

Savory Eggplant “Pâté

Potato Pancake with Horseradish Cream

Salmon Rillettes

Guacamole with Pomegranate

Mushrooms al Horno with Crusty Bread

Farinata

Savory Strawberry Biscuits

Corn Cakes with Smoked Salmon

Salads, Fruits & Soups, to Start

A Riviera Salad

Petit Aioli with Canned Tuna

Roast Fig & Pancetta Salad w Goat Cheese

Tomato Salad w Anchovy & Basil

Tomato & Strawberry Salad w Feta & Olives

Creamed Corn & Garden Tomatoes

Persimmon, Pomegranate & Roquefort Salad

Citrus & Almond Salad

Brussels Sprouts w Cider & Goat Cheese

Spicy Sesame Cucumber with Avocado

Braised Lettuce & Smoky Bacon

How to Toast Nuts

Summer Squash w Canned Sardines

Stewed Artichokes w Mozzarella

Almond & Grape Gazpacho

Strawberry Gazpacho “Smoothie”

Onion & Brioche Soup w a Poached Egg & Manchego

Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)

Lettuce Vichyssoise

All-Day Eggs & 2 A.M. Dinners

Chorizo Frittata

Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

Savory & Sweet Omelet Soufflés

How to Poach an Egg | How to Hard-Boil an Egg

Cacio e Pepe

Grilled Cheese

Pan Bagnat

Pan con Tomate w Ham

Herbed Goat Cheese & Chorizo Tartine w Honey

Mozzarella Crostini w Lemon & Tomato

Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt

Pasta & Rice

Bucatini w Canned Sardines & Capers

Orecchiette & Broccoli alla Romana

Lamb Bolognese w Tagliatelle

Spaghetti “Soffritto”

Penne w a Walnut Sauce

Pasta w Pesto & Avocado

Linguine w Clams & Shrimp

Ricotta Gnocchi w a Simple Tomato Sauce

Date-Night Risotto w Crab

Rice Cremoso w Clams

Jambalaya, New Orleans Style

Paella

Fish & Shellfish

Mackerel in Lemon Broth

Sashimi-Style Raw Fish w Sushi Rice

Cod w Clams in a Green Sauce

Oven-Roasted Potatoes w Cod

Salmon en Papillote

Salmon w Soy & Ginger

Salmon w Pea & Mint Pesto

Spicy Snapper Ceviche

Oyster Stew

California Crab Boil

Peel & Eat Shrimp w Garlic & Parsley

Trout w Fennel & Grapefruit

Meat & Vegetables

Pork Tenderloins w Coriander & Fennel

Duck Breast w Braised Red Cabbage & Dried Figs

Lamb Tartare

Lamb Meatballs in an Almond & Pepper Sauce

Garlic & Ginger Grilled Chicken

Chicken Thighs w Dried Fruit

Chicken Thighs w Olives & Green Beans

Roast Chicken

Belgian Endive Gratin

Lentil Soup w Smoked Ham

Ratatouille, Hot or Cold, Roached Egg or Not

Spring Peas in a Casserole

Chickpea Minestrone, Genovese Style

Cavolo Nero Gratin

Vegetable “Tart” with Saffron Mayonnaise

Whole Roast Cauliflower w Capers & Egg

Kale, Catalan Style

The Ultimate Potato Gratin

Eggplant with Back Olive Tapenade

Not-Too-Sweet, To Finish

How to Build a Cheese Course

Strawberries in a Rosé Wine Hibiscus Syrup

Day-After Meyer Lemon Tart

Figs & Fennel

Roasted Figs w Pomegranate

Rice Pudding Sundae

Lemon Caramel

Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)

Special Butter Cake

Rich Chocolate Cake w Sea Salt

Lost Bread w Apples

Almond & Oat Crisp w Mixed Berries

Olallieberry Crumble

Cherry Clafoutis

Avery’s Chocolate Chip Cookies

Almond Granita

Drinks, For Always

Negroni, Three Ways

Ti’ Punch

Daiquiri

A Blenderful of Frozen Daiquiris

Classic Margarita

Mezcal Margarita

Sangria, Two Ways (Simple, Pink Palace)

Moscow Mule w Fresh Strawberry Syrup

Dark & Stormy w Fresh Blackberry Syrup

El Diablo w Fresh Beet Syrup

[bobarwinesandspirits]

The Best Drinks for New Year Eve Party

Having a form of hot chocolate in winters isn’t the craziest ideas. But if you want to make it more party friendly, you could add some liquor to it. To make this recipe, combine some chopped semi-sweet chocolate and some milk to prepare a simple homemade hot chocolate. Then add a spirit of your choice, preferably bourbon. To make it a true hot chocolate, add some marshmallows on top and enjoy hot!4.Maxwell New Year’s Eve is around the corner, and as excitement starts filling the cold air, let’s start making party plans! The first thing to sort out before the guest list, the location, or even the food, is the drinks! New Year’s Eve is a festival to keep the past year behind and enter new one with excitement and happiness. Regardless of whether you are looking breeze through a casual evening with something flavorful and bubbly, or something strong and caffeinated to keep you singing and dancing through the night; we have something for everyone!

1.New Year’s Sparkler

Instead of having a typical bubbly drink right out of the bottle, mix it up and make this sparkling red cocktail! It gets its beautiful red color from pomegranate juice, and is powered by berry-flavored vodka’s fruity punchy flavor. The fizz is added to it by champagne, and some skewered raspberries to bring it all together.

2.Champagne Holiday Punch

This is a large format drink, which means you can make it in bulk and your guests can help themselves for it. The champagne’s nutty and earthy flavors are complimented by some Cointreau, lemon juice, and simple syrup. To finish the mixture, add some club soda and garnish with star anise, pineapple, and nutmeg.

3.Boozy Hot Chocolate

Having a form of hot chocolate in winters isn’t the craziest ideas. But if you want to make it more party friendly, you could add some liquor to it. To make this recipe, combine some chopped semi-sweet chocolate and some milk to prepare a simple homemade hot chocolate. Then add a spirit of your choice, preferably bourbon. To make it a true hot chocolate, add some marshmallows on top and enjoy hot!

4.Maxwell

Not all people have New Year plans with their entire crew. Some people like to enter the new cycle with their significant other and setup an intimate night of celebration for two people. If your New Year’s plan look somewhat similar, this drink is ideal for you. It is a sparkling cocktail with very refreshing flavors. Combine some cucumber juice and cucumber flavored vodka and mix it with some Cointreau for sweetness and some lemon juice for some brightness. On top, add some sparkling wine for that nice bubbly texture.

5.Ring the Alarm

If you like warm and spicy flavors, especially for your drinks, this soothing concoction is perfect for you. It is a great alarm to ring in the New Year and start your new revolution the right way! To make this cocktail, shake some mezcal, red-chili-infused Aperol, and lime and pineapple juices to balance out the flavors. This makes a smoky, spicy, and sweet mix.

6.Lights Out Punch

Sometimes to pace yourself for the entire night, you need to have something light, punchy and flavorful. Such a mix is offered with a warm cinnamon flavored orange-infused tea with vermouth. Mix this concoction with reposado tequila, apple cider, lemon juice and bitters. To bubble it up, add some club soda on top and garnish with apple slices, cinnamon, and nutmeg.

7.French 75

This drink is royal tasting, that it just might be the perfect cocktail for festivities and celebrations such as New Year’s Eve. This one combines gin, lemon juice, simple syrup, and champagne. To make this, just mix everything up and shake it, except for the champagne. Once the concoction is ready, add the champagne on top and mix it.  Add a lemon twist to garnish and complete the cocktail.

8.Irish Coffee

This is one is for all the people who have a sleep cycle of going to bed early, but really want to party on this one day the entire world does. To help you keep your eyes open, but still a little tipsy, make this perfect beverage. The hot brewed coffee keeps you awake, the sugar gives you the energy, and the Irish whiskey makes it feel like a party! To make it visually appealing as well, add some whipped cream on top.

[delfinamaggiousa]

10 Things You Should Know About Sauza Tequila

As tequila continues to lift itself out of the dimly lit corner American drinkers spilled it in, discerning drinkers among us will notice an increased emphasis on smaller, family-owned, “craft” tequila brands. And that’s great — but those brands might not exist if it weren’t for a big, conglomeration-owned tequila brand, Casa Sauza.

Named after its founder, Don Cenobio Sauza, Sauza Tequila was established in 1873 and introduced tequila to the American market. In doing so, it paved the way for artisan brands with rock-solid indigenous ties. In short, Sauza helped make tequila “tequila” — an agave spirit distinct from mezcal, and one that blossomed into its own massive category.

Not to mention, along with an impressive selection of tequilas — including its Signature Blue Silver, Signature Blue Reposado, Silver, Gold, Conmemorativo Añejo, and Cucumber Chili Tequilas — Sauza’s lineup includes a tequila-spiked concession to the hard seltzer tidal wave, and a backstory with “Romeo and Juliet”-level drama.

Read on for 10 more things you should know about Sauza Tequila.

Sauza was the first tequila to launch in the U.S., though its target market was Mexico.

Don Cenobio wanted his liquor in America, yes. But launching it here was part of a larger, pre-influencer marketing scheme: He knew getting tequila into American shot glasses and snifters would sway upper-middle- class Mexicans into changing their minds about the drink, at the time still associated with rough-hewn mezcals. In a classic calculation of “make X jealous by flirting with Y,” Don Cenobio launched the product in America in 1873, helping to attract a homegrown, upper-middle-class Mexican audience south of the border.

Casa Sauza’s founder is the reason tequila and mezcal taste different.

Without the Sauza family — specifically, Don Cenobio Sauza — tequila might still be a murky, ill-defined subsection of the agave spirits world. Back in the day, agave spirits, including tequila, were made by cooking down agave hearts in special wood-fired ovens. It was a hugely labor- and fuel-intensive process. But with some technical innovations and aggressive branding, Sauza flipped the script.

When he founded La Perseverancia distillery in 1873 — where Casa Sauza tequila continues to be made — Don Cenobio figured out how to heat those ovens with steam, which was more cost-efficient and had the secondary effect of creating a distinct delineation between smoky, wood-fired mezcal and fresher, greener-tasting tequila.

For Sauza, tequila and family are one and the same.

If your parents asked you to take over the family business, you’d probably go to the beach with some Cannabis Rosé to think it over. But if you were a member of the Sauza family, you’d say, “Yup, cool, let’s do this,” pretty much immediately. And so it went for “the three Dons.” Founder Don Cenobio Sauza handed off the business to his son, Don Eladio Sauza, in 1903. Don Eladio later passed down the company to his son, Don Francisco Sauza.

Later, some family drama ensued, ousting Don Francisco from the business and family. He later regained control of the company, only to sell it in 1976. The company is now owned by Beam Suntory.

You can thank “The Three Dons” for tequila, period.

We owe these guys a bit, don’t we? When Casa Sauza was founded, tequila as we know and love it wasn’t as clear-cut a product. For example, it was once called “Mexican Whisky Brandy.” It wasn’t legally protected at the time, and even the requisite main ingredient, Blue Weber Agave, wasn’t a must.

But tequila was defining itself, slowly. In a move to push his product in the American market, Don Cenobio brought Casa Sauza to the 1893 Chicago World’s Fair, where it won the “Columbian Brandy Exposition Awards.” The win made Casa Sauza famous enough that the spirit was referred to as “tequila” from that point forward.

Years later, in 1974, Don Francisco successfully petitioned the Mexican government to acknowledge the town of Tequila as the only legitimate source of tequila — further cementing the Sauza family’s vital role in the creation of the spirit.

Don Cenobio is also why tequila is made with Blue Agave.

One more contribution from Sauza’s founder: While “tequila,” the distillate of Blue Weber Agave cooked in above-ground steam ovens, didn’t have formal legal protections until 1974, Don Cenobio was ahead of the pack in terms of branding (see “World’s Fair” above) and ingredients. By singling out the spiky blue succulent as the best source of flavor for his tequila, he set a trend that eventually became law.

Sauza prides itself on a soft touch.

It calls the method “gentle extraction,” which sounds a bit like the debut single of a dentist-turned-saxophonist. In reality, this method, also known as the “diffuser” method, involves shredded agave (agave bagasse) put on a long belt and repeatedly rinsed, which gently extracts all the starchy juice from the fibrous pulp. This is opposed to, say, crushing the juices out, as in the old-school tahona or modernized mill process.

Sauza lives right next door to its worst enemy.

OK, maybe “worst enemy” is a stretch, and “main market competitor” is a more accurate term, but like Casa Sauza, we went for juicy. Sauza’s La Perseverancia distillery is a mere six-minute walk from Jose Cuervo. And to say Cuervo and Sauza haven’t mixed well is understatement. There’s even a rumor that Don Cenobio’s son, Don Eladio, shot and killed a Cuervo on the streets of Tequila in the 1900s. But wait, there’s more…

Sauza and Cuervo had some Shakespearean drama.

Don Francisco Sauza was briefly disowned for marrying a distant Cuervo relative in what’s basically the “Romeo and Juliet” story of Mexican tequila. He managed to inch his way back into the family business before abruptly selling it in 1976.

The Sauza family’s legacy lives on… in more tequila brands.

When he wasn’t being briefly disowned, Don Francisco (a.k.a. the “Romeo” to Jose Cuervo’s “Juliet”) was doing good work within the business, including launching Hornitos under the Casa Sauza umbrella in 1950.

He also started the more upscale Tres Generaciones label in 1973 to celebrate three generations of Sauza family success in the tequila industry. Later, Guillermo Sauza, grandson to Don Francisco, relaunched the Fortaleza brand, in 2005. A bartender favorite, Fortaleza is the last Sauza family-owned distillery.

Sauza makes a canned hard sparkler (like White Claw, but with tequila).

Demonstrating a little extra savvy, Sauza got in on the hard seltzer trend in 2018, when it launched its version of the fizzy fad: Sauza Agua Fuerte. It was a good move, considering it turns out hard seltzer isn’t a trend after all, but a new way of life. The brand didn’t launch a seltzer, exactly, but a sparkling water mixed with Sauza tequila and fruit essences — basically a tequila-and-soda in a lovely can. It comes in Lime, Grapefruit, Mango, and Pineapple flavors. You’ll recognize the cans by the smiling skeleton mascot, who looks like he’s remembering that you owe him $20.

The article 10 Things You Should Know About Sauza Tequila appeared first on VinePair.

source https://vinepair.com/articles/sauza-tequila-gold-silver-guide/

source https://vinology1.wordpress.com/2020/07/31/10-things-you-should-know-about-sauza-tequila/

[pursuitist]

Cocktails at Home: The Cinco de Mayo Edition

Cocktails at Home: The Cinco de Mayo Edition

Even though celebrations will be very different this year, you can still celebrate Cinco de Mayo at home, either with your quarantine mates or by virtual happy hour.

Here are great cocktails from bars and restaurants across the United States, that can easily be recreated at the family bar cart. With a festive margarita for every palate, sip on smoky cucumber mezcal margaritas to surfside agave te…

[biofunmy]

How to Throw a Festive Korean-Inspired Dinner Party

The designer Rejina Pyo moved to London from Seoul, South Korea, in 2008 to study fashion at Central Saint Martins, under the esteemed professor Louise Wilson. Not long after, she met her husband, the chef and cookbook author Jordan Bourke — and then, much to her parents’ dismay, she never moved back home. After graduating, Pyo joined the team of the London-based designer Roksanda Ilincic — with whom she shares an affinity for deeply saturated colors (taupe, ocher, plum) and fluid, oversize cuts — before starting her own eponymous line in 2014. Now known for its easy, elegant pieces such as puff-sleeved cotton dresses, relaxed trench coats in laminated wool and asymmetrically cinched linen suits, the brand has become a fixture on the London Fashion Week schedule. (The birth of Pyo’s son, Luka, in 2017 only further entrenched her in England.) Nevertheless, after 11 years away from her hometown, the designer revisits her Korean roots on a nearly daily basis, through food.

In 2016, Bourke and Pyo released an award-winning cookbook together. Titled “Our Korean Kitchen,” the collection of hearty recipes is an ode to authentic Korean cooking inspired by the dishes the couple eat at home with their son. In the label’s early days, the pair would stay with Pyo’s parents in Seoul for weeks at a time; Pyo would finalize accounts and production for her brand while Bourke, who would later go on to work alongside the Michelin-starred chef Skye Gyngell at the acclaimed Petersham Nurseries Cafe for three years, worked in the city’s restaurants. “He learned a lot from my mum because no one really cooks from recipe books — it’s all very intuitive,” says Pyo. “I’d just watch and learn by osmosis,” explains Bourke. “Food there is all about sharing, respect, kinship, togetherness. Even if you’re working, you’ll always make time to go out for dinner and eat together.”

To share their love of Korean food and celebrate the start of summer, the pair invited 40 friends, colleagues and collaborators to come together for a Korean feast in London on a balmy evening in June. Because their family home in north London is undergoing renovations, the couple held their dinner in the airy SoHo loft of Pyo’s friend Alex Eagle, the director of a small collection of luxury concept stores: Alex Eagle Studio on Lexington Street in London, and The Store X at SoHo House Berlin and SoHo Farmhouse in the Cotswolds. Eagle moved into the apartment, a former parking garage one block from Carnaby Street, four years ago and quickly transformed it into a white-walled oasis, decorated with many of the same furniture and design pieces she sells at her stores, along with a tightly honed edit of fashion and jewelry brands such as Lemaire and Sophie Buhai. Kids ran around the open-plan living space, dodging a blue Yves Klein Plexiglas coffee table and cherry wood Nakashima chairs, with bowls of white rice in hand. Meanwhile, guests including the British artist Phoebe Collings-James, the gallerist Antonia Marsh and the arts publisher and curator Lucy Kumara Moore — many of them dressed in Pyo’s artfully low-key designs — ate an array of Korean dishes prepared by Bourke. Piled high on what Eagle calls the captain’s table — a leather-topped mahogany piece salvaged from a 19th-century ship — the bowls and small plates were replenished through the night as guests grazed. Here, Pyo explains how to pull off a similarly effortless evening.

Don’t Stand on Ceremony

The key to making your guests feel at home is to drop the decorum, says Pyo. “When we have a dinner party at home,” says Bourke, “it’s all about abundance, celebration and relaxation. I hate place names and that feeling of everyone being polite when they all desperately want the last potato.” Bourke designed the menu accordingly, allowing for guests to stand or sit, chat, drink and graze continuously: The ubiquitous Korean fried chicken (which is first confited and then deep fried and drenched in a sweet and spicy gochujang chili sauce) was served deboned — unorthodox but ideal for devouring with one hand. Soft salmon cured in white miso (it’s sweeter) came in bite-size cubes like chewy Turkish Delight, topped with a wasabi crème fraîche. The couple also served japchae, a Korean dish of sweet potato glass noodles tossed with sautéed vegetables and toasted sesame oil — it was the first dish Pyo ever cooked her husband, which “won my heart,” he says — and cut the noodles short for easier scooping.

Experiment With Tradition

Pyo loves to rework a classic, in both her design studio and her kitchen. While the traditional Korean dish bibimbap — a medley of rice, sautéed vegetables and kimchi typically served in a hot stone dolsot bowl and topped with an egg — was present and correct, Bourke also served more unusual offerings such as tiger prawn tacos and fried kimchi Gruyère toasted sandwiches (for these, half the kimchi was fried until caramelization, the other left crisp and acidic). “Koreans love a Western take,” Bourke explains. “There are so many Italian restaurants there that mix kimchi through their spaghetti carbonara for that bit of acidity — the toasties would be a hit in Korea too.”

Choose Contrasting Flavors

Eagle turned to her team at The Store X to provide cocktails that would complement Bourke’s spicy menu. Tommy Tannock, The Store X’s head of food programming and events, chose Jinro Soju — a Korean spirit akin to vodka, made from rice, barley and tapioca — for a clean lemongrass slinger. “Then we needed some cooling elements to fend off the kimchi tang,” Tannock explained. He opted for a muddled cucumber gimlet with Hendrick’s Orbium gin and a Mai Tai made with smoky Oaxacan Pensador Mezcal — “the perfect foil for the fried chicken’s moreish gochujang bite,” he says.

Go for Multipurpose Decorations

Arranged across a table, in between stacks of roughly hewn Rustico Stoneware plates, were piles of fruit: glossy orange persimmons, crackle-skinned cantaloupes, fuzzy white peaches and dusty burgundy grapes, each of which was sliced and served for dessert, having performed double duty during dinner as a tableaux that recalled a 17th-century Dutch still life painting in a palette of marigold and russet. “To me, marigold colors are happiness,” Pyo says. Simone Gooch, the founder of the florist Fjura and a regular collaborator of Eagle’s, followed suit by sourcing butterscotch yellow John Howard dahlias from a grower in South Darenth, Kent. Looming at four feet tall, they stood in their own earth, in reclaimed glass fish tanks, among the food. The following weekend, Eagle replanted the flowers in the garden of her weekend house, a 200-year-old cottage in the village of Wootton in West Oxfordshire. “My flower bed has become a smorgasbord of plants from all our parties,” she says.

Dress Down

“I have never planned my outfit longer than a day in advance — it just depends on my mood that day. I want to be comfortable,” Pyo says. For this dinner, she wore a boxy shirt in crinkled violet satin over a black bandeau top and a lime-green asymmetric midlength skirt — a mix of pieces from her pre-fall and spring 2019 collections that looked part surf, part soiree. “It’s nice not to be strict,” she says. That same spirit pervades Pyo’s label. “Tonight is a testament to how it suits everyone,” Eagle says. “Her undone tomboy style is unpretentious, not overly seasonal or designed but always with a sense of fun and vibrancy.” The same could be said of Pyo’s hosting style.

Sahred From Source link Fashion and Style

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[heatpeen03-blog]

Métier (Washington, DC)

Metier Restaurant 1015 7th St NW, Washington, DC 20001 202.737.7500 www.metierdc.com Wed 08/08/2018, 07:30p-10:35p

Given how much I enjoyed Kinship, I think it was pretty much a given that I'd eventually try Métier. Named after the French word for trade or occupation, the restaurant opened in April 2016 and is again the work of Chef Eric Ziebold and partner Célia Lauren. However, compared to Kinship, it's a tasting menu-only sort of place, one serving Ziebold's vision for elevated, contemporary American cuisine. Métier was awarded a Michelin star in October 2017 (which it has retained), and perhaps more importantly, was deemed the best restaurant in the DC area by Washingtonian at the start of this year.

Métier is located underground, underneath Kinship, and is accessed via a private elevator. Upon stepping out of said elevator, you're invited to relax in the salon, where you can partake in an hors d'oeuvre and apéritif.

Tonight's welcome cocktail was an anise hyssop-melon spritz, a lively, invigorating concoction showcasing a deft balance between fruitiness and herbaceousness.

To munch on, we received a dish of egg white bavarois with marinated caviar and Yukon Gold chips, which was pretty amazing. The custard melded the perfect creaminess of egg with a touch of sweetness, while the onion and caviar adding wonderfully contrasting hits of zestiness and salt. Think of this as the best sour cream and onion potato chips you've ever had.

La Ultima [$17.00] | Mezcal, Amaro Montenegro, Green Chartreuse, Lemon Given that we were in here for about 20 minutes, I went ahead and ordered a cocktail from the upstairs bar. The drink smelled strongly smoky from the mezcal, with a distinct vegetal character and traces of citrus. Taste-wise, I got more smoke up front, leading to a marked savoriness and an interesting herbal-astringent element that I couldn't quite put my finger on--it was almost like a "hot" radish, if that makes sense.

After some time, we were called into the main dining room. Penned by Darryl Carter (who also did Kinship), the space is a blend of the modern and the antique, and seats about three dozen. Note the 14-seater private dining room in the back.

Above we see the evening's menu, comprising seven courses at $200 a head, inclusive of service but not tax or beverages. And speaking of libations, I opted for the wine pairing ($145), though of course there's a pretty extensive bottle list if you'd prefer, with prices ranging from "reasonable" to "used car." The menu notes were a nice touch I have to say. Click for larger versions.

1: Iced L'Abeille Garden Ratatouille Leo Steen, Jurassic Park, Chenin Blanc, Santa Ynez Valley, CA, 2012 Given the hot weather we were having, it felt appropriate to begin with such a bright, refreshing course. An unconventional ratatouille of sorts, the vibrancy of the veggies was on display--unmitigated, yet bound together by the potency of olive oil. The paired Chenin Blanc fit the bill nicely too, smelling fruity and earthy while the palate went in a sweet 'n' savory direction, with a steely minerality and agreeable acidity.

The dish was accompanied by lángos, a type of Hungarian fried bread. Airy and light, it had a sweet-salty thing going and actually reminded me of Chinese you tiao.

2: L'Abeille Garden La Ratte Potato Fondant | Sautéed Chive Blossom, Lobster Coral Emulsion and Australian Black Truffle Château Latour-Martillac Blanc, Pessac Léognan, Bordeaux, France, 2005 Next was as decadent of a preparation of potato as I'd ever seen. The Rattes themselves were pleasantly firm to the bite, and showed off a restrained richness that matched up beautifully with the luxuriousness and brine of that lobster sauce, all while the truffles imparted a further muskiness to it all. The dish stood up well to the paired wine. A Sémillon-Sauvignon Blanc blend, it displayed a sweet, oxidative nose and a palate rich and rife with nutty, buttery, oaky, vegetal nuances. Interestingly, it actually became much more fruit-forward when taken with the food.

For course #2, bread duties were handled by airy, chewy, subtly tart slices of pane francese, which I eagerly used to sop up the remaining liquid on the plate above.

3: Madras Curry Poached Atlantic Halibut | Coconut Creamed Corn with Compressed Mango and Cilantro Alzinger, Loibenberg, Riesling Smaragd, Wachau, Austria, 2016 Halibut arrived flawlessly cooked--it was about as perfect as it gets. The fish possessed just the right amount of curry spice, which was smoothed out by the sweetness of corn and coconut while the cilantro offered up a citrusy accent. Along with the halibut came an Austrian Riesling, one brimming with rich fruit and stone on the nose. Its taste was super fresh, vibrant, with more fruit and minerals alongside a pleasing tartness and acidity--it did a great job linking up with the sweetness in the dish.

4: Sautéed Moulard Duck Foie Gras | Duck Confit-Stuffed Savoy Cabbage and Peach BBQ Sauce Domaine Raspail-Ay, Gigondas, Rhône Valley, France, 2015 I was a bit scared of this next course. First off, I'm very wary of sweet foie gras preparations, and this had peach. Secondly, there's duck confit, and that just sounds like heavy on heavy. Fortunately, the dish actually worked, very well in fact. The foie itself was spot on in its sear, and had all the classic flavors you'd expect, while the cabbage worked beautifully for contrast. The surprise here was the confit, which ate as you'd expect, but somehow managed to not be overwhelming; I could say the same about the peach. Obviously, we had to have a wine that could stand up to the heft of the course, and the GSM blend made sense with its generous helping of (tannic) red fruit, pepper, and spice.

5: Martin Farms Minute Steak | Grilled Onions, Morel Mushrooms, Okra Croutons with Garden Herb Vinaigrette and Roquefort Dressing Château Latour-Martillac, Pessac Léognan, Bordeaux, France, 2009 I rarely see minute steak on menus these days, which I suppose makes sense given that it's typically not the sexiest cut out there. Ziebold's version, however, was a winner no doubt. It was tender, sure, but also one of the most flavorful steaks I've had in a while, and I absolutely loved the zippiness and acidity from that herb vinaigrette, while the onions and 'shrooms imparted further complexity to the dish. The meat called for a powerful red wine, and the matched Bordeaux met the mark. Comprised mostly of Cabernet Sauvignon, it was pretty prototypical of the region with its soft, velvety palate of robust berry fruit commingled with some almost meaty notes and a touch of heat.

The steak came with a serving of the Chef's famous Parker House rolls, which were oh-so buttery and airy and salty and just as good as I remember from the CityZen days. And yes, I made sure to mop up the remaining liquid above with 'em.

6: Key Lime Meringue | Crème Fraîche Cake, Granny Smith Apple, Cucumber and Shiso-Lime Granité Château Rieussec, Sauternes, France, 1988 With the savories done with, it was time for Pastry Chef Anne Specker (a CityZen alum) to shine. Our first dessert really did recall the essence of a classic key lime, playing the tartness of citrus against the sweetness of meringue while the granita added a bracing, herbaceous component. Going along with the course was a Sauternes with some nice age on it. It was just what I wanted, displaying loads of honeyed, stone fruit-esque sweetness balanced out by a fresh acidity and a touch of nuttiness.

7: Nut 'n' Honey | Ochoa Farms Tomato Confit, Peanut Butter Cream, Honeycomb and Yellow Tomato Sorbet Kelt, Tour du Monde, VSOP, Grande Champagne, Cognac, France The humble tomato was the hero in our final (proper) course, its slightly savory disposition making itself known for sure against a backdrop of peanut--very neat. To drink, we moved away from wine and into cognac, specifically an ocean-matured example filled with warmth, sweetness, and spice, along with notes of wood and mature grapes.

At this point, I was provided a shot glass of milk granita and instructed to construct my own milk shake, choosing from flavors of chocolate, vanilla, and strawberry-verbena. I think it's obvious from the color which option I picked. In hindsight, I should've gone with Neapolitan.

Next came some wonderfully crisp, buttery, freshly baked malted vanilla shortbread cookies.

Rum Old Fashioned [$17.00] | Santa Teresa 1796, Bitters, Simple Syrup, Lemon Zest I requested a digestif and was brought this rum-based cocktail. It had a nose of warming spice and caramel mixed with citrus. The taste was sweet and fruity and chocolatey from the rum, with a smidge of bitterness and a long-lasting finish filled with brown sugar.

Guests were provided a vial of Old Bay olive oil to take home. And fortunately, I had no issues taking this in my carry-on luggage.

Tonight's meal effectively confirmed Ziebold's position as one of the top toques in DC. His food isn't necessarily flashy, but it is pretty much flawless (as was the service). There's a familiarity to the dishes, yet I still find myself pleasantly surprised at every turn. I get a restrained playfulness in the cooking, as well as a sort of quiet confidence that must, I imagine, stem from years and years in the biz. I think it's safe to say that Métier's got to be one of the premier dining experiences in DC.

Source: http://www.kevineats.com/2018/08/metier-washington-dc.html

[tilleytravels]

Heartwood Provisions, Seattle, WA

HP was not only a planned stop with local friends but was also recommended by a coworker. Though I never try to get overhyped before a first visit to a restaurant, my expectations were fairly high. I was definitely hoping it would not only live up to but even exceed those lofty ideals! We were warmly greeted by both hostess and a manager and taken quickly to our reserved table. The space is very large but still has a warm and welcoming feel. We were here for brunch so cocktails were in our immediate future while we waited for the rest of our friends. The drink list was fairly extensive and very interesting. In addition, after speaking to one of the bartenders, I felt totally comfortable that he would create something delightful as well as tasty!! Our friends arrived and we started with apps and drinks! My focus was on my spicy Wagyu jerky! It had a nice amount of heat as well as layers of flavor. Not really a traditional jerky, the meat was incredibly tender! An amazing start to our brunch, my smoky and spicy mezcal old fashioned complimented the jerky nicely!! An order of brussel sprouts also made it to the table and they were equally flavorful!! Both of these starters were outstanding choices! I would definitely reorder them both on a return visit!! For my main, I tried the pork shoulder hash! The meat was incredibly tender and lightly smoky! As generally happens, I added hot sauce to kick up the heat factor. But the flavors of the hash were quite good, a very nice dish overall! Another highlight dish was the congee, which I took a small sample of and found excellent! Instead of dessert, a few of us moved to the bar for a liquid finish. I saw a listed non alcoholic cucumber beverage that I sensed would be fantastic with some gin!! The bartender happily obliged, also did a taste and we agreed that it made an excellent cocktail! I was more than pleased with my dessert!! Though the brunch food was very good, the highlight of the early afternoon was definitely the bartender and the creations from the bar!! Heartwood Provisions should be one anyone's short list of brunch stops for a visit to Seattle. With friendly service, high quality food as well as creative drinks, I will absolutely return here on a future visit!! Highest recommendation!! Have a great day!!

[keijay-blog]

New Post has been published on http://cookingtipsandreviews.com/20-cinco-de-mayo-cocktails-from-margaritas-to-mic/

20 Cinco de Mayo Cocktails, From Margaritas to Mic...

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[Photographs: Vicky Wasik]

Chances are you’re already planning on drinking a margarita or two on Cinco de Mayo. There’s nothing wrong with that, but you have so many other choices. The holiday is a great excuse to experiment with other tequila cocktails, branch out into mezcal, or mix up whatever other summery drink you’re in the mood for. From a made-from-scratch take on the Paloma and a mezcal drink made with pomegranate and harissa to the perfect michelada, keep reading for 20 of our favorite cocktails that are perfect for Cinco de Mayo.

Tequila

Classic Margarita

[Photograph: Vicky Wasik]

If you are going to drink a margarita on Cinco de Mayo, skip the frozen kind made with sour mix and bottom-shelf booze and do it right with high-quality tequila, fresh lime juice, and triple sec—Cointreau provides a balanced sweetness without distracting from the tequila.

Get the recipe for Classic Margarita »

Quick and Easy Margarita Shandy

[Photograph: Heather Meldrom]

Are you throwing a party but you’d rather not take the time to make individual margaritas for your guests? This pitcher drink is easy to make in bulk—just combine tequila, beer, and frozen limeade. You obviously won’t get the same pure citrus flavor as you would from fresh juice, but this refreshing cocktail is still a crowd-pleaser.

Get the recipe for Quick and Easy Margarita Shandy »

Fresh Watermelon Margarita

[Photograph: Robyn Lee]

This margarita variation gets its fruity flavor and striking pink hue from watermelon juice, which you can make by blending up seedless watermelon and straining it to get rid of the pulp. Rather than triple sec we sweeten the drink with St. Germain elderflower liqueur, which has a delicate floral note that pairs well with the watermelon.

Get the recipe for Fresh Watermelon Margarita »

The Upgraded Paloma

[Photograph: Vicky Wasik]

A standard Paloma is made by spiking grapefruit soda with tequila and lime juice. It’s already a great addition to a Cinco de Mayo spread, but if you want something a little more elevated, try this cocktail. We make it by replacing the soda with a grapefruit cordial made by macerating grapefruit peel in sugar and mixing it with grapefruit juice, lime juice, salt, and sugar. A dash of Campari adds even more complexity.

Get the recipe for The Upgraded Paloma »

El Diablo con Limón (Tequila Punch With Cassis and Lemon)

[Photograph: Vicky Wasik]

We use a similar technique here, macerating lemons to make an intense syrup. We use the syrup in a party-friendly punch by mixing it with tequila, black tea, crème de cassis, and lots of chilled seltzer or soda water. The base of the cocktail will hold for 10 hours in the fridge, so feel to make it in the morning, set it aside, and add the seltzer when your guests arrive.

Get the recipe for El Diablo con Limón (Tequila Punch With Cassis and Lemon) »

Peach and Tequila Frozen Blended Cocktail

[Photograph: Elana Lepkowski]

This recipe pairs tequila with Suze, a French aperitif with a floral, citrusy flavor and just a hint of gentian-root bitterness. We mix the spirits with mint leaves and chunks of peaches and pineapple and blend until thick. Chilling the mixture overnight means that you can blend it with less ice, which means a stiffer cocktail.

Get the recipe for Peach and Tequila Frozen Blended Cocktail »

Hibiscus-Tequila Cooler

[Photograph: Elana Lepkowski]

I keep hibiscus-lime syrup in my fridge all summer long—it’s easy to make with dried hibiscus, and you can mix it with soda water for an incredibly refreshing drink. Of course, adding a little alcohol doesn’t hurt, so sometimes a little (or a lot of) blanco tequila will make it into my glass, too.

Get the recipe for Hibiscus-Tequila Cooler »

Classic Sangrita With Orange Juice, Pomegranate, and Chili

[Photograph: Vicky Wasik]

People all over the country will be taking tequila shots on Cinco de Mayo, but if I have a good bottle of blanco I’m going to sip it—preferably with a fruity sangrita. This version is made with with orange, lime, and pomegranate juice, but also check out our variations made with Clamato, grapefruit and honey, and pineapple and cucumber.

Get the recipe for Classic Sangrita With Orange Juice, Pomegranate, and Chili »

Mezcal

Frozen Mezcal Palomas

[Photograph: Vicky Wasik]

Our answer to the frozen margarita, this cocktail combines smoky mezcal, tart grapefruit and lime juices, and sweet honey. A pinch of kosher salt brings out the savory side of the mezcal. This cocktail scales up well for a party, but don’t try to blend more than double of this recipe at once or else the drink with blend too slowly and dilute too much.

Get the recipe for Frozen Mezcal Palomas »

Paloma Point (Mezcal Negroni With Grapefruit)

[Photograph: Vicky Wasik]

This cocktail is a Paloma-Americano mashup, combining the agave and grapefruit from the former with the Campari and vermouth from the latter. We like to make the drink with Punt e Mes, a bitter vermouth fortified with quinine. A little club soda keeps the cocktail nice and summery.

Get the recipe for Paloma Point (Mezcal Negroni With Grapefruit) »

Sierra Madre Sunrise

[Photograph: Elana Lepkowski]

This recipe gives you a little bit of a choose-your-own-adventure experience—it starts with mezcal, Aperol, and lemon juice, and from there you have a choice of bitters. Angostura will give the drink a spicy, earthy edge, while chocolate bitters will play up the orange notes in the Aperol. Either way, finish with club soda and garnish with lemon peel.

Get the recipe for Sierra Madre Sunrise »

El Derby Ahumado (Basil Julep With Cucumber, Jalapeño, and Mezcal)

[Photograph: Vicky Wasik]

This drink doesn’t share a ton in common with a classic mint julep beyond the fresh herbs and crushed ice, but I don’t think anyone will complain. We start by muddling cucumber, jalapeño, and basil with agave (start with the first two and add the basil just at the end so you don’t overly bruise it), then brush the glass with the basil’s aromatic oils, add mezcal and ice, and stir until the glass frosts.

Get the recipe for El Derby Ahumado (Basil Julep With Cucumber, Jalapeño, and Mezcal) »

Marrakesh Express (Pomegranate Mezcal Cocktail With Harissa)

[Photograph: © Kelly Puleio 2018, resized for publication]

The North African spice paste harissa isn’t something you usually see behind a bar, but it adds a wonderfully savory edge to this complex cocktail made with mezcal, pomegranate juice, and a tiny splash of rosewater. We shake it with aquafaba (the liquid from a can of chickpeas), which thickens the drink much like an egg white would.

Get the recipe for Marrakesh Express (Pomegranate Mezcal Cocktail With Harissa) »

Domo Arigato (Mezcal and Ginger Cocktail)

[Photograph: © Kelly Puleio 2018, resized for publication]

This recipe turns to another savory ingredient you probably wouldn’t expect to find in a cocktail: toasted sesame oil. Just two drops is enough to give an intriguing nuttiness to what is otherwise a straightforward drink made with mezcal, simple syrup, lime juice, and ginger juice. Be sure to use fresh ginger juice, which has a much better flavor than the bottled stuff.

Get the recipe for Domo Arigato (Mezcal and Ginger Cocktail) »

Sassy Flower (Hibiscus-Rosemary Mezcal Cocktail)

[Photograph: © Kelly Puleio 2018, resized for publication]

Mezcal pairs as well with hibiscus as tequila does—for this cocktail we make a syrup out of hibiscus tea and rosemary sprigs and shake it with mezcal and lemon juice. Depending on where you live, hibiscus tea bags may be easier to find that loose, dried hibiscus.

Get the recipe for Sassy Flower (Hibiscus-Rosemary Mezcal Cocktail) »

Other Cocktails

The Best Frozen Strawberry Daiquiri

[Photograph: Vicky Wasik]

Maybe even more so that the margarita, the daiquiri has come to be associated with cloyingly sweet drinks made with terrible booze and artificially flavored sour mix. If you want to swing all the way to the other end of the spectrum you can check out the old-school daiquiri, but here we’re reclaiming the frozen version by blending good aged rum with lime juice, turbinado simple syrup, and strawberries.

Get the recipe for The Best Frozen Strawberry Daiquiri »

Frozen Negroni

[Photograph: Vicky Wasik]

Who says frozen drinks have to be sweet? This sophisticated blender cocktail is refreshingly bitter. A traditional Negroni is made with a 1:1:1 ratio of gin, Campari, and sweet vermouth, but for this frozen version, we find that you need to dial back the Campari and vermouth or else the gin gets a little lost.

Get the recipe for the Frozen Negroni »

El Gallito (Pineapple-Chipotle Pitcher Cocktail)

[Photograph: © Kelly Puleio 2018, resized for publication]

We’re not done with savory cocktails quite yet—this recipe gets its unusual flavor from cilantro, scallions, tomatoes, and adobo sauce. Sweet pineapple and agave nectar keep the drink balanced. Vodka will let all of the fruits and vegetables shine brightest, but for Cinco de Mayo you can’t go wrong by using tequila instead.

Get the recipe for El Gallito (Pineapple-Chipotle Pitcher Cocktail) »

The Perfect Michelada (Spicy Mexican Beer and Lime Cocktail), Your Way

[Photograph: Vicky Wasik]

If you are planning on celebrating Cinco de Mayo all day long then it might be a good idea to pace yourself with beer instead of liquor. There’s no better way to do that than with a michelada, which takes a cold light beer and spikes it with lime juice, hot sauce, and Worcestershire sauce. You can serve the drink in a glass with a salt rim, but it’s even better with the classic chili-salt blend Tajín.

Get the recipe for The Perfect Michelada (Spicy Mexican Beer and Lime Cocktail), Your Way »

Fresh and Tart Chelada (Mexican Lime and Beer Cocktail)

[Photograph: Vicky Wasik]

Cut out the hot sauce and Worcestershire from a michelada and you’re left with a chelada, a simpler—but just as refreshing—drink. We like our cheladas with a serious acidic kick, which means using two ounces of lime juice for a 12-ounce beer.

Get the recipe for Fresh and Tart Chelada (Mexican Lime and Beer Cocktail) »

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[tebbyclinic11]

These 5 Cocktails Will Make You Want To Escape to ...

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These 5 Cocktails Will Make You Want To Escape to ...

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Are you daydreaming about warm weather and sipping a colorful, fruity cocktail on a Caribbean vacation? Us too. We’re not talking about the fluorescent, sugary-sweet kind your parents may have said cheers to back in the day; these latest versions incorporate locally-sourced spirits and exotic, tropical ingredients, unlike any libation you’ve had before. Before you head on your next island-hopping adventure (hello, Princess Cruises!) we’re sharing our favorite drinks from Antigua to Cozumel and Curaçao—so you know what to order and where to get it while in town.

Curaçao—Take a Sip with Sophisticated Style

Curaçao is not just the blue colored spirit you’ve seen on cocktail menus. It’s also the name of the Dutch Caribbean island, known for its beautiful cove-tucked beaches and expansive coral reefs. While Blue Curaçao—the original recipe using the bitter peels of laraha citrus fruit—is still popular in a variety of cocktails, the non-colored orange version is a great way to bring the vibrant citrus flavor liqueur to your drinks. Try something a little different with an Orange Box Car. This sophisticated spin on a fruit-forward cocktail is made with Senior Genuine Orange Liqueur, gin, egg white, lemon juice, orange-infused simple syrup, and fresh orange. When you’re docked and looking to explore the island for a unique twist on island cocktails, don’t miss Luke’s Cocktail Bar—a small, intimate bar with a distinctive menu.

Cozumel—Cheers! You Had Us at Mezcal and Cucumber

Yes, making a trip to Cozumel could surely lead you on the tequila train but one of our favorite spirits of the moment is mezcal. In Mexico, both tequila and mezcal are in high demand for all kinds of beachy cocktails. The island off Mexico’s Yucatán Peninsula is famous for its renowned snorkeling and diving. When your activities are done for the day, it’s the perfect time to relax with a drink that’s refreshing and has a slight kick. The Mezcal Con Pepino gets a smoky start from mezcal mixed with fresh lime juice, agave nectar, muddled cucumber, serrano pepper, and a sweet-tart combo of crushed chili pequin and sugar on the rim. For a spot in town that feels a little off the tourist path, pay a visit to Turquoise Beach Club for a local libation at happy hour.

Antigua—There’s Nothing Better Than Your Smile

Surrounded by coral reefs, the stunning island of Antigua is known for its many sandy beaches and also, for its very own rum. Though Old Fashioned Rum Punch recipes are ever present, it’s the namesake Antigua Smile we’re crushing on. This golden-hued cocktail just screams summer, and with a combo of Cavalier Antigua Rum, Creme de Banana, and a unique variety of pineapple called Antigua Black—it hits all the perfect “I’m never leaving this spot on the beach” vibes. If you’re on the island and want to try this mouthwatering drink while admiring the view, make a stop at Castaways Beach Club and say cheers to the sunset.

Baby, Let’s Cruise for a Delicious Spin on Traditional Cocktails

Once you have a taste for delicious, island-inspired cocktails made with fresh fruit ingredients, we can’t blame you for wanting to make the most of every opportunity to grab one. Right onboard your next Princess Cruise through the breathtaking Caribbean islands, tap your friendly bartender to shake up one of these signatures for you to enjoy. The Ultimate Mai Tai is made with Bacardi Oakheart Rum, Amaretto, pineapple and orange juices, a splash of sweet and sour, and Grenadine. Or if a Pineapple Mojito is more your style, try their delicious signature version that’s made with Bacardi Pineapple instead of the usual white rum. Cheers!

To taste your way through the islands and book your next Caribbean cruise, visit Princess.com/BonAppetit

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[authenticmexicanfoodazusa]

Sweet Mexican Cocktails That Do Not Contain Tequila

When you think of Mexican cocktails, you surely think of tequila, but some of the most popular and tasty Mexican cocktails do not contain any tequila at all. When at an authentic Mexican restaurant, Azusa residents can consider one of these cocktails to complement their meal.

Mexcal Old Fashioned

You have probably enjoyed a traditional old fashioned before, but the Mexican version has a very interesting twist. It uses bitters and bourbon like the traditional type, but it sweetens up a bit more thanks to the added agave nectar. Top it off with a fresh garnish of cherries and oranges.

Magnetic Pole Reversal

The name is quite appropriate because if you drink enough of them, it can certainly throw you off your axis. This drink is a lime green color, making it vibrant and the green garnish adds a beautiful monochromatic look. This cocktail has the main ingredient of desert spoon plant. The other ingredients in this colorful cocktail include cucumber puree, coriander, lime, basil and Saler's Gentiane.

Surfer Rosa

This is a pretty drink that is pink in color and garnished with an orange, making it the perfect cocktail for when you are enjoying Mexican food with a more tropical flair. This cocktail combines an array of interesting ingredients, including mariposa agave, fresh oranges, fresno chiles, Campari and cinnamon. This cocktail is the perfect combination of sweet and spicy.

Mi Amor, Mi Amante

This cocktail is often promoted as a mood enhancer and aphrodisiac due to its combination of ingredients that are thought to help enhance your mood. This is the perfect drink for a private and romantic dinner for two. The base of this cocktail is Alipus mezcal joven and Don Amado anejo. The other ingredients that complete this drink include Noval black port, Damiana leaves, mate and chocolate cordial and fresh strawberries to serve as a garnish.

Fuzz Kill

The primary ingredient in this sweet cocktail is Gosling's rum which is infused with habanero and peaches. This special rum is accompanied by coconut water, a smoked pecan sugar rim, fresh lime juice and peach reduction.

Sweet and Smoky

This Mexican cocktail is perfectly described by its name because it is the perfect combination of smoky and sweet. It combines a number of sweet ingredients and starts with Sombra mezcal. This is combined with peach liqueur, mango puree, muddled strawberries and grapes and a cava topper.

As you can see, when you are enjoying authentic Mexican food Azusa, there are a number of cocktails you can consider to complement your meal. These cocktails are free from tequila and have sweet and interesting flavors that you are sure to enjoy.

[goope-jp-tenmei]

Passion Fruit Mezcal Sling

Like I said last week, Tequila is pretty perfect for spring. But Tequila isn’t the only agave spirit out of Mexico that’s pretty good this time of year. We’re talking about Mezcal! Mezcal has been popular among cocktail nerds for years, but it still hasn’t caught on among the wider drinking public. But I’m a big fan, so I wanted to show off another way of approaching Mexican spirits before Cinco de Mayo. This Passion Fruit Mezcal Sling combines the tropical tartness of passionfruit, the smokiness of Mezcal, and Campari for a drink that is more tropical and exotic than your average margarita. –Andrew

Passionfruit Mezcal Sling

2 oz Silver Mezcal 1 oz Passion Fruit Syrup* 3/4 oz Lime Juice 1/2 oz Campari

To make the passion fruit syrup: combine equal parts passion fruit juice and raw sugar in a sauce pan. Simmer over low heat, stirring frequently, until all the sugar is melted. Bottle and refrigerate.

Combine everything in a cocktail shaker filled two-thirds with ice and shake well. Strain into a chilled coupe glass and enjoy!

This is a refreshing, lively cocktail, with lots of tropical fruit and verdant vegetal notes. There’s a definite smokiness, but, paired with the Campari, comes across more as an exotic complexity than an in-your-face edge. The Campari gives the drink a bit of bitterness on the finish, which helps balance the sweetness of the passion fruit syrup.

Mezcal is, like Tequila, made from the agave plant, a relative of aloe. (Technically, Mezcal covers all agave spirits, and Tequila is a subset of Mezcal, but we’re not going to get too deeply into this.) Mezcal is made from the heart of the agave plant, which is cooked in earthen pits, lending Mezcal the same sort of smokiness that Scotch whiskey gets from burning peat to dry malted barley. The agave is then crushed and mashed, traditionally with a horse-drawn stone, and then fermented and distilled.

Mezcal has the same sorts of earthy vegetal notes as Tequila, along with a luscious smokiness. It’s a spirit that pairs well with lime, tropical fruit, melon, and cucumber, the sorts of flavors that bring out a fresh, almost juicy character from the Mezcal. So, when mixing a drink in a few days to celebrate all things Mexico, consider trying Mexico’s other great spirit.

*A quick note about passion fruit syrup: Passion fruit syrup is most properly made by simmering the juice with the pulp of whole passion fruit, which are tiny and hard to come by and difficult to work with. If you’d like to use pre-made passion fruit syrup, we like the syrups from BG Reynolds and Liber & Co. But if you’d like to try making your own syrup, follow the directions above for a version that is much easier to make!

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Photo Credits: Nole Garey for Oh So Beautiful Paper

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