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a or the Vinci

a or the Vinci

what you will need

Pitaya dragon fruit smoothie packets, Asombroso silver tequila, honey, two limes and two lemons, water, Tajin, saucepan, glass, blender machine, saucer, spoon (spoons are always helpful)

Quantities and method

2 ounces of Asombros Silver Tequila

2 ounces of honey syrup (ration for making syrup 3/4 honey : 1/4 water)

1/2 ounces of squeezed lemon

1/2 ounce squeezed lime

1 frozen packet of dragon fruit

Pour some Tjian onto a saucer and set aside.

For the honey syrup. Add 1/4 ounce warm water to 3/4 ounces of honey. 2x. Set aside to cool. Make more and keep for later or a sweeter taste. Honey should be fluid. Pouring through a speed liquor pourer fluid.

Place the dragon fruit packet under cool water for about a minute. Don’t forget about it. It should be frozen. The water helps to loosen a bit from the package edges so that contents release easier. Use your hands to loosen the frozen dragon fruit inside the packet. Scissors come in handy to cut the top of the packet and release dragon fruit into blender cylinder. Add all other ingredients to the blender cylinder. Cut a lime and use the pulp side rim a glass. This application helps the Tjian stick to the glass. Roll the rim of the glass in the Tjian mixture and set aside.

Pour all ingredients into a container for blending. Cap the blender cylinder and blend until smooth. Pour into rimmed glass. Squeeze juice from a fresh lime on top of the cocktail. Drop lime piece inside after squeezed.

Garnish: outside 1/4-1/2 piece of lime and Tjian rim

Glass: bucket glass

please drink responsibly

Like this? tips are greatly appreciated to further cocktails and projects for this site. Thank you. Thank you. Thank you.

DYTC Frozen Tequila

date cocktail created: March 2022

DYTC Frozen Tequila

What will you need? A blending machine, frozen pineapple chunks (I am a big fan of the 365 Whole Foods brand), water, rosemary, beet sugar, granulated white sugar, kumquats to make the 8-kumquat crystal sugar syrup, and one for the garnish (totaling 9 kumquats). Additionally, tequila, limes, smoked salt, rosemary sprigs, a pan, and a glass. A few spoons are also helpful.

2 ounces of Asombroso Silver Tequila

1/2 ounces Rosemary Simple Syrup

1 juice of fresh squeezed lime and the skin of that same lime

1 1/2cups of frozen pineapples cubes

3 pieces of kumquats and heaping tablespoon of crystallized sugar from that batch of 8 kumquats syrup

For the 8 Kumquats Syrup

8 kumquats

1/2 cup of beet sugar

1/2 cup of water

juice of a whole lemon (if it isn’t that juicy, use two or three) if you don’t have lemon lime is great too

1/8t of Himalayan pink salt (little more is better)

You will need to boil the kumquats in water. After boiling for two minutes, they will need to be strained using a colander. Repeat this process several times – boiling, waiting two minutes, and straining. After that, add the softened kumquats (the reason for the boil/repeat) to the pan with sugar and water. Let them cook on medium heat until the sugar begins to crystallize or take shape. There is some science in cooking terminology here. Crystallize – what a great word. Reduce the heat to a simmer and squeeze a whole lemon. Stir well. The fruit and sugar will begin to form a thick jelly consistency. The sugar will be in larger, chunkier, and perhaps clumped-together sugar crystals. This crispy, chunky, gelatinous mixture is a good thing.

This is how the syrup should look.
After sitting in the cooling, seeds and all will be blended with the drink.
many things happen almost always at once when making drinks

For the Rosemary Syrup

4 ounces of water (1/2 cup)

1/2 cup white granulated sugar

3-5 sprigs of Rosemary. Depend on how full and how strong you would like your syrup.

Place ingredients into a pan. Bring to a boil. Reduce heat and simmer for 30 minutes. Keep in mind the longer you steep the stronger the rosemary flavor. Strain your springs out of sugar water with a mesh drainer. Let syrup cool before adding to drink.

Toss all ingredients into a blender and blend until smooth. Pour into a smoke salted rosemary glass.

Glass: bucket glass of choice

Garnish: three slices of a fresh kumquat

Add smoked salt sugar and rosemary to a saucer. Mix together. Rim a glass using citrus or agave and dip the glass rim into the salt rosemary mixture until evenly coated. Toss a pinch over your shoulder. Right hand left shoulder. For luck.

Where to buy the goods? Bucket glasses and blending machines? Blonde Behind the Bucket Storefront.

*I may receive compensation for eligible purchases, thank you.