Tag Archives: drinks

Mexican Hot Chocolate

Well, fellow Southerners, The Polar Vortex is upon us. Or what the rest of the world knows simply as winter.

While my dentist tells me he “doesn’t believe in global warning and all that hippie crap,” he sure does believe that it’s “cold as a witch’s t*tty” right now, and I would have to agree. About the cold; Not about choosing to ignore science.

Screen shot 2014-01-22 at 3.54.50 PMIn honor of my dentist, here’s a drink that’s the liquid equivalent of a cavity. It’s hot, spicy, strong and chocolate, much like my girl Sophia from Orange Is The New Black. Let this keep you warm until she returns.

(Which will be “sometime in 2014.” Netflix, you are a flippity trick but I. LUV. U.)

Disclosure: The non-boozy version of this drink was originally published in Southern Living, but according to our bylaws, we cannot publish beverages that do not have an alcoholic option, thus the hooch.

3 cups milk
1 cinnamon stick
3 tbps unsweetened cocoa
1/2 tsp vanilla extract
1 (3.5-oz.) chili chocolate bar, chopped
1/4 tsp chili powder
1 shot Kahlua or Bailey’s per mug
1 cup heavy cream (optional)
1 tbsp powdered sugar (optional)

  1. Mix everything but booze and cream and cook over low heat until chocolate is melted.
  2. Mix heavy cream and powdered sugar in a separate bowl and whip (ideally with a stick blender because it is so much easier and you don’t want to get The Carpal Tunnel).
  3. Pour hot chocolate into glasses, add liquor and garnish with cream and a cinnamon stick.
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Filed under Alcohol, Beverages, Mexican food, Sweets

Michelada ~ Cinco de Mayo 2K12

Yeah, so it’s pretty clear from the title of this post that I’m about a month late in getting around to it…

Garden & Gun

But it’s never too late for a beer-based beverage! Especially one that acts as a welcome substitute for a Bloody Mary when the summer is too sticky for tomato juice but you still need something to knock last night’s fog out.

The basic version of this drink is just lime juice and beer, but The Chef pointed me toward a Garden & Gun recipe that uses soy and Worcestershire, and my salt addiction rejoiced. (If you are not a sodium addict, you can control the amount by limiting the sauce additions.)

So if you like to drink anything bloody (Mary or Beer – this is not a vampire reference), try this out on Memorial Day. It’s an icy, refreshing change of pace. Ole!

1 beer (Mexican preferably, but anything without too strong a flavor will do)
2 limes, juiced
hot sauce
dash of soy sauce
dash of Worcestershire
dash of spices (like Tony’s)
Kosher salt

  1. Run a lime wedge around your glass and rim with salt.
  2. Fill halfway with ice.
  3. Add all ingredients, saving beer for last.
  4. Stir and slurrrrrrrp. Salty goodness.

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Filed under Alcohol, Beverages, Mexican food

Italian Lemonade

We made this drink months ago with Meatball Feast 2K11, and it was perhaps so good and strong that it made me too stupid to even remember to post the recipe. How’s that for a selling point?

This cocktail uses Campari, an apertif that has a slightly licorice taste. Now don’t run off just yet; I beyond-hate licorice, which means I have deep-seated fennel and Twizzler issues, but in this drink, the flavor really works. Plus it’s pink and you get to drink it out of those martini glasses you got for your birthday 6 years ago and have never used. Go get it, girl.

1.5 oz citrus vodka
3/4 oz Campari
1 oz fresh lemon juice
1 oz simple syrup
7-up
lemon slices

  1. Fill a shaker with ice. Add vodka, Campari, lemon juice and simple syrup. Shake until well blended.
  2. Put some ice in your fanciest cocktail glass and place lemon slices inside the bottom. Strain drink into glass while adding 7-up.
  3. Call a cab.

Recipe taken from Cocktail Times.

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JR’s Bourbon Slush

While it will undoubtedly unnerve JR that we are prematurely posting a drink that is obviously a spring/summer beverage on this cold, nasty day, sometimes you need a ray of sunlight at the end of the tunnel to get you through. (Geez, mixed metaphors much? I am NOT on my A-game today folks.)
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The Chef says this recipe is a St. Simon’s classic. Sounds to me like Sneaky Punch‘s slushy Southern cousin. And that simply cannot be bad.
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2 6oz frozen lemonade concentrate, thawed
1 6oz can frozen orange juice concentrate, thawed
3/4 cup lemon juice
2.5 cups bourbon
1 2-liter of 7up/Sprite
  1. Mix all ingredients.
  2. Freeze for 8 hours.
  3. Get slushed.

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Filed under Alcohol, Beverages, Party food, Southern food

Blue Ribbon Margarita

Buenos Dias ‘rita lovers. Today I bring you a recipe that has been a long time coming. (I realize the typical Mardi Gras drink of choice is a Hurricane, but those are a tad sweet for my taste, so I’m sticking to what I know.) This fantastic concoction won the Margarita Contest at Sarah’s house last October, and it has been dancing around my brain ever since. If I recall correctly, people actually fought over who got to drink the last of it.

I, of course, was above such petty bickering. Possibly because I may have been tipped off about which chip I needed to pull from the bag in order to land a slot as a judge. And you know what? I’m not sorry. Margaritas and me go way back, and it would have been a crime against tequila for me not to have been involved.

Anyway, Sarah was kind enough to get this recipe for us from her friend Pete Young, so you don’t even have to lie and cheat to get your hands on one.

6 shots tequila
2 shots Grand Marnier (or Gran Gala as Meeks suggested)
4 tbsp lime juice, freshly squeezed
2 shots simple syrup
Splenda
salt

  1. Make the simple syrup. (This simple syrup is unique for 2 reasons: (1) you use Splenda rather than sugar to make it, and (2) it’s 2 parts Splenda to 1 part water, meaning it will be sweeter than traditional simple syrups.)
    To make this, simply boil water and add Splenda, stirring until dissolved and slightly thickened. (I’d probably do 2 cups Splenda and 1 cup water because you can hang on to the leftover syrup for a few weeks.)
  2. Mix together simple syrup and rest of the ingredients. Pour into salt-rimmed glass and bask in the goodness. (These proportions should make about 3 margaritas.)

The most time-consuming (but also most crucial) part of this recipe is juicing the limes, so you may want to buy a juicer, hunker down and get some done in advance if you’re serving these at a party. People will want seconds, so it pays to be totally juiced. Like The-Situation-juiced. GTL MVP!

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La Croixlermaker

Our latest submission from the mid-state is unique in that it involves how to help yourself get over a rough night rather than help you get started with one. I’m not a huge pomegranate fan, but Charlie’s concoction does sound like it would hit the spot after a long night. Looking forward to many more of his submissions – chicken salad on Cape Cod chips, anyone?

From mixologist Charlie: Doesn’t get more basic than this.

1 can grapefruit-flavored La Croix
1 bottle POM pomegranate juice

  1. All you need is a can of La Croix (preferably grapefruit) and some of that POM pomegranate juice. The can is key, so no glass bottles. Pop open the can, pour a little bit of the La Croix out, a little POM in, and voila.
  2. If those instructions are too difficult for you, just follow ol’  Coach Buttermaker’s technique.

Chased down with some BC Headache Powder, this is one of the better hangover cures I’ve found that doesn’t include alcohol…if you’re into that sort of thing. PWEEF!

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Brett’s Basic Margarita

As we learned on our trip to Oxford last weekend, we have a mixologist in our midst: Mr. Brett Meeks. And if there’s a blog that screams more for this kind of expertise than ours, I have not yet found it. Here Brett offers his basic margarita recipe.

He had to make these at 4:45 on Monday afternoon instead of doing his homework  just for Nummy, so thanks Brett! (Legally, though, I must publicly declare that if we are the cause of your law school demise, we hereby officially deny all liability. Or something equally lawyer-sounding.)

From Brett: Finally, we’ve got a real holiday. February 22nd marks National Margarita Day and another excuse to drink too much tequila on a Tuesday. To prepare for this wondrous festival of merriment and dancing on tables, we’re going to walk you through the basic margarita recipe. There are tons of variations, but to keep things simple, we’re going with classic.

The margarita is simply equal parts tequila, triple sec (or other orange liqueur), and lime juice. So that’s exactly what you’ll need: tequila, triple sec, and limes. It’s a good idea to invest in a hand citrus juicer if you’re making these for a party, because squeezing limes can be very tedious. Also, I think it goes without saying, but stay the hell away from margarita mix unless you like headaches and heartburn.

Tequila – pick a good one. That doesn’t mean expensive, but try to branch out from the usual Jose Cuervo Gold. This is a holiday damnit, not a 10th grade pool party. I’m using a reposado to get a nice balance of smoothness with a little age to fight off the infamous “bite” tequila causes.

Triple Sec – this is just an orange liqueur and you can use any you want, but try to go for quality. The absolute best is Cointreau, but it’s about $40 for a 750 ml bottle. Gran Marnier is also great to use, but you can always go for one of the cheaper brands if you must. I’ve selected Gran Gala which is more like Gran Marnier than Cointreau but about half the price.

Limes – typically you can get about 1 oz of juice per lime, so depending on how many and what size you’re going to make, you’re going to need a bunch of limes. Like I said, getting a hand citrus juicer is a really good idea.

1 measure tequila
1 measure orange liqueur
1 measure fresh lime juice

  1. Shake or stir with ice and strain into a glass of your choice.
  2. Drink, repeat, turn music up louder, love Tuesday, send unnecessary text messages, make another one, don’t be afraid to just go for it. Margarita Day comes once a year.

(Optional: If you like your margs a bit sweeter, add a half measure of simple syrup to the recipe. Simple syrup is simply equal parts sugar and water—good thing to keep around for your home bar.)

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Filed under Alcohol, Beverages, Mexican food, Party food