Morgan, in a much-appreciated effort to make sure we don’t miss any opportunity to celebrate tequila, informed me weeks ago that tomorrow is National Margarita Day. As most of you know tequila is very close to my heart and never very far from my mouth. Probably because Martin used to tell me that “but for a bottle of tequila I wouldn’t be here.” That was heartwarming (and confusing) to hear as a 5-year-old, but I grew to understand it.
This recipe is something that someone at Blair made a few summers ago, but none of those idiots can remember who, so I’m just winging it. You may want to add a little more beer because this recipe makes some strong ritas, and you can adjust the level of sweet by swapping the sprite for water if. Either way, it’s easy and delicious. And you’re getting 2 alcoholic servings into 1 beverage, and I think that’s what the FDA recommends.
12 oz can of limeade (or “1 green can” as Emily would say)
4-5 12 oz Coronas
12 oz tequila
12 oz sprite zero (or water)
Mix and serve over ice. For fancy, garnish with salt and lime. Ole!
*Make sure to check back tomorrow on official ‘rita day for Brett’s classic marg recipe. We had them last weekend, and they’ll set you right. Or upside down. Whatever; theyz good.
Après ski week, drinks edition…I can attest to the beauty of this drink after a long day of skiing or maybe just in your apartment on a Sunday afternoon. I may or may not be on my 5th one right now. The attached photo is legit in front of Chef John’s ski house. His family loves this drink and so will you. -ts
Chef John says: I know it looks like a boat drink but somehow my family has been able to convert it into an après ski drank. We love our booze and will stop at nothing to make every drink appropriate for every occasion, especially drinks this good. The drink’s origins are authentic boat drink, being crafted by my dad down in the Virgin Islands roughly ten years ago. However, these days we pour these little guys with a heavy hand after a hard day of skiing. Proceed with caution though, the guava masks the rum almost a little too well. Let’s get weird.
Kern’s Nectar Guava Juice
Mount Gay Rum
(I highly suggest using these brands as I’ve mixed and matched a lot and found these to be the best combo)
- Fill tall glass with ice to the top. Mix equal parts guava juice and rum into tall glass of ice. Leave about one inch of room at top to add a floater of rum for a little extra kick.
As much as I want to start this ingredient list with “two pink cans of lemonade” a la Emily’s now-infamous contribution to Kate’s engagement cookbook, I’ll refrain. This stuff is equal parts delicious and lethal. You should probably call A.J. (a.k.a. the best cab driver in Nashville) in advance.
1 can of frozen pink lemonade
6 beers (light beers are the best – if you throw a Heineken or another equally flavorful beer in here it’s going to wack out the flavor, and not in a good way)
gin (1 of the lemonade cans full or, as Emily says, “enough gin for however frisky you’re feeling”)
- Throw all of the ingredients in a pitcher and stir.
- Chill and serve on ice.
- Try to stay vertical.
Yesterday I went to two grocery stores that pushed the boundaries of what I’m physically capable of after a night of class followed by RBVs followed by slit-your-wrists-computer-music. One was the Kroger at the corner of Poplar & Cleveland. It was a particularly potent mix grommet in there yesterday, and I don’t think a single person we encountered could count to 10 without using both hands.
The second store was Viet Hoa, the Mexican/Asian market at Court & Cleveland. Bonnie calls this “The Pet Store” and now I know why. While you can undoubtedly find very fresh, very specific ethnic ingredients here, you can also find smells that can turn an iron stomach into a churning fear-belly. Let’s just say I had to seriously consider freeing some frogs while I was there, and that’s a sentence I never thought I’d say.
Anyway, we managed to score a bag of limes (ALL of which you’ll need if you want to make these because one lime yields something stupid like a teaspoon of juice), and we used these little freshies to take the edge off the shopping experience. They’re good, solid margaritas and the real lime juice is key. I do plan to keep refining them though. A margaritologist’s work is never done.
3 parts tequila
2 parts simple syrup*
2 parts fresh-squeezed lime juice
- Make simple syrup*.
- Mix, pour over ice and swallow. Fancify rim using lime sugar-salt below if you like.
(*Simple syrup is just that: simple. You stir together equal parts sugar and water over low heat until it’s mixed and slightly thickened.)
Lime sugar-salt (optional for rim):
2 tablespoons sugar
2 tablespoons kosher salt
zest of 1 lime
Pulse ingredients in a small blender or spice grinder and dip dampened glass rims into it. The Chef doesn’t usually like salt on margaritas but was won over by this, so even you fools who don’t have the salt-love may wanna try this.
This delicious hibiscus Cooler crossed the border of Mexico with a satchel packed with refreshing taste. This drink is made from a ruby-red Hibiscus flower known as the Jamaica (pronounced ha-MIKE-ah in Spanish). The Jamaica flower can be found in many natural food stores, farmer markets, and spanish grocery stores, however, this flower is known to be elusive, so stay sharp.
2 quarts of water, or as needed
2 cups Jamaica flowers (hibiscus)
1 1/4 cups sugar, plus as needed
3 medium oranges cut in half
1. Boil water. Add the hibiscus and sugar, stir while the mixture boils for 1 min.
2. squeeze the juice from the oranges into a non-corrosive bowl and place the orange halves into the bowl as well. Pour the hibiscus mixture into the bowl and steep for 1 hour.
3. Strain through a sieve, pressing on the hibiscus and oranges to extract as much liquid as possible. Taste the liquid for strength and sweetness. If it is too pungent, add water. If it is too tart, add sugar. Cover and refrigerate in a pitcher until ready to serve.
4. For Crunk, add Vodka or Rum