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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.