My Tequila Rosearita Lately, I have been in a freezy frenzy, making so many frozen drinks. While I haven’t been spending too much time beachside, I have been enjoying experimenting with different flavors and ingredients to create unique and refreshing beverages aka (mostly) boozy smoothies. And recently, I also acquired another new machine that had me squealing with excitement upon purchase and I can’t wait to share more about it with you soon. I hope you are (and will be) as excited about these drinks as I am. As for this drink? It’s frozen raspberries blended into a hibiscus honey tea (brewed by me of course using dried hibiscus flowers and honey simple syrup), fresh squeezed lime juice, rose water, Lillet rouge, Angostura bitters, silver tequila, smoked salt, dried rose petals, honey with some more dried rose flowers, and a couple of lime wheels for the garnish (more for the photo than functionality and maybe for chewing the last bit of drink out of). I considered a mezcal tequila split but I was all out of mezcal. Despite the absence of the mezcal in this rendition, it’s just fine as it is. The white non-aged tequila offers a clean kick that allows the tartness of the berries to really shine, raising the question of whether there is any alcohol in this little concoction at all. I’ll let you be the judge. Before we dive into the recipe, you may ask, “What is white tequila?” Allow me. It is aged for about 2 months in stainless steel barrels and comes from the agave plant. It offers a cleaner less robust than when it’s aged. All tequila is made in five states in Mexico. Guanajuato, Jalisco, Nayarit, Michoacán and Tamaulipas. Because of laws, if tequila isn’t made in these states, it can’t be called tequila. Similarly to that of some wines. Now, what is Lillet Rouge? It’s a red aperitif originating from Bordeaux, slightly bitter in taste with notes of citrus peels and honey. Delicious! Delicious! Although I prefer the yellow Lillet and then the rose Lillet on their own, because you wanted to know, this one isn’t bad on its own either but is superb when mixed. Although they could be substituted here, lets don’t mess with a good thing.. My Tequila Rosearita 2 oz (and a splash) of white tequila 1 oz Lillet rogue 1 1/2 oz oz of honey syrup hibiscus tea blend (think Southern sweet tea style) add more or less for desired fluidity and perhaps sweetness 1 1/2 cups of frozen raspberries 1/2 oz fresh squeezed lime juice A few dashes but less than a tablespoon of rose water (make your own or purchase – recipe for making your own from Tatum’s Tiny Kitchen coming soon. Also an excellent skin toner, FYI). Handful of crumbled dried edible rose petals for the glass Two whole edible dried rose buds for the garnish Smoked rock salt and some honey for the glass Method To make the honey syrup, combine a 3:1 ratio of honey to hot water and add a few dried hibiscus flowers. Stir until the honey is no longer thick. Set the mixture aside to cool. Once it has cooled and/or before using, strain out the hibiscus flowers. Using tape, create a V shape in the glass. With a silicone brush (or your use your clean fingers), apply honey between the pieces of tape. Set aside. Pour smoked salt into a saucer and crumble some dried rose petals – they are brittle, so this step should be relatively easy. Then sprinkle the salt rose petal mixture onto the honey area between the tape on the glass, allow to settle a bit and tap to secure adhesion. Remove the tape and set the glass aside once more. Tap again if needed. Add all other ingredients to blending machine and blend until smooth. Pour into garnished bucket glass. Chilled glass is even better but not necessary. Glass: bucket glass Garnish: honey adhesive smoked dried rose petals **Whatever doesn’t fit in the glass can be consumed directly from the blender cylinder. Yup, I was drinking straight from the cylinder contemplating whether to decant it into a garnished glass. #appeovedbytheblonde Where to buy the goods like jiggers, saucers, smoked salt and blending machines? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Please be of the legal drinking age and drink responsibly.
Tatum’s Margarita! 2-1-1/2-squeeze. Salt salt salt. Repeat. 2-1-1/2-squeeze. Salt salt salt. That’s the margarita mantra. Some of your no salt margaritas made a photo though. Shoulda had salt. You’re gonna wanna drink two (or more). I promise. iPhone photos from the bar counter. Tatum’s Margarita 2 oz repo tequila 1 oz of fresh squeezed lime juice 1/2 oz agave syrup Squeeze a quater of an orange 1 or 2 dehydrated lime and/or lemon wheels Method Add coarse sea salt to a saucer. Diamond Kosher salt is great salt choice. If you can’t find Diamond, any medium to coarse salt will work. Set salt filled saucer aside. Cut a washed orange into quarters. Set aside next to saucer. Using a jigger, add all wet ingredients to a mixing tin. Order and quantity below. 1. 1/2 oz add agave 2. 1 oz juice of a fresh squeezed lime (rolling the lime at room temperature is best before juicing) 3. 2 oz Repo tequila of choice. I say Repo. Why Reposado? Because I said so. Lobos, Clasa, Casa, Patron, Don Julio, Fortaleza. Oh, and Reposado is aged from 2-12 months in case you were wondering what is Reposado. 4. Use the 1/4 piece orange to moisten the rim of the glass. Salt the glass by Turing the drinking side of the glass upside down and twisting the rim in the salt. Set aside. Squeeze the orange into the mixing tin with other wet ingredients. Toss inside after for the shaking. 5. Add ice to the salted bucket glass. Then add ice to the mixing tin. 6. Shake until tin feels cold or ice sounds like sand. Depends on the type of ice you are using for the sand sound. Kold draft vs regular 7-Eleven. Just shake shake shake the until cold. Glass: bucket glass Garnish: dehydrated lime or lemon wheel and salt That’s my margarita. Cheers! ** Bar Chef tips** if you don’t like salt or can’t have it for health reasons, I get it. If you want a stronger alcohol flavor double the tequila only. The longer you shake this drink the more bitter the lime juice and more butter the drink. *** jalapeño and Grand Mariner excellent additions to this recipe. Muddle the jalapeño and then follow order of ingredients and/or float the Grand Mariner on top. Please drink responsibly You can use a dehydrator you purchase from my Blonde Behind the Bucket storefront or place limes slices on a baking pan in a 200 degrees Fahrenheit oven for a for a few hours. Depending on your ovens calibration it could be a 2-7 hour process. Dehydrator is a little easier but both work. clean your dehydrator screen Where to buy bar stuff? Blonde Behind the Bucket Storefront Please note I may receive commissions from eligible purchases
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.