I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂
The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.
For the Cinnamon-Sugar Rim:
1 tablespoon turbinado sugar
1/4 teaspoon cinnamon
A lime wedge
For the Margarita:
1.5 oz tequila
0.5 oz Cointreau
0.5 oz freshly squeezed lime juice, or more, to taste
2 oz apple cider
0.5 oz (1 T) pure maple syrup
small dash cinnamon, optional
1-2 dashes orange bitters
apple and/or lime slices, for garnish, optional
To Make the Rim:
Combine the turbinado sugar and cinnamon on a small plate.
Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.
To Make the Margarita:
Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch.
Pour into a margarita glass (or another glass of choice) over ice.
Garnish with an apple and/or lime slice, if desired, and enjoy!
I am a major fan of this pretty pink cocktail. It was very light, refreshing, and minimally sweet. Puréed watermelon is the only source of sweetness. Perfect.
This recipe was adapted from 3-Ingredient Cocktails by Robert Simonson, via The New York Times. I did not strain the puréed watermelon and omitted the jalapeño slices. We tried it with both the cayenne and salt on the rim, and salt alone. Both were delicious. 😉
The original recipe recommends to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.
Yield: 2 drinks
For the (optional) Salted Rim:
1tablespoon coarse salt or fine sea salt
1teaspoon Tajín or 1/2 teaspoon ground cayenne (optional)
For the Cocktail:
ice, as needed
6ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon)(I used cubes from a mini watermelon)
2ounces tequila, preferably blanco
2ounces fresh lime juice (from 1 to 2 large limes), rinds reserved (I used 1 1/2 limes)
2 to 3thinly sliced jalapeño rounds, optional
small slices of watermelon, for garnish, optional
Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín or cayenne. Set aside.
Blend the watermelon in a Vitamix or blender; strain if desired. (I left it puréed.)
In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau, lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
Using one of the squeezed lime halves, run it along the rim of two margarita or rocks glasses, then dip the rims into the salt mixture.
Fill the glasses with ice, then strain the margaritas into the glasses. Garnish with additional jalapeño slices and/or watermelon slices. Enjoy immediately.
My son wanted a dessert that he could “light on fire” to celebrate his 12th birthday. I hope that this is age appropriate. 😉
After rejecting my suggestion of Bananas Foster, he chose a classic crème brûlée. and… yes, with close supervision, he torched his dessert!
This recipe was adapted from Barefoot in Paris by Ina Garten, via Food Network.com. I used large eggs, Cointreau instead of Grand Marnier, slightly adapted the method and increased the baking time. Special and delicious.
Yield: Makes 6 ramekins/servings
1 large egg
4 large egg yolks
1/2 cup granulated sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (such as Cointreau or Grand Marnier)
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low-speed until just combined.
Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled.
With the mixer on low-speed, slowly add the cream to the eggs. (I transferred the hot cream to a liquid measuring cup to ease adding it into the mixer bowl.)
Add the vanilla and liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a 9×13 pyrex baking pan (I placed a square silicone pot holder underneath the ramekins so that they didn’t shift in the pan.)
Glide the oven rack out of the oven cavity and place the pan on the rack. Carefully pour boiling water into the pan to come halfway up the sides of the ramekins. (I used a tea kettle.)
Slowly glide rack into the oven and bake for 35 to 45 minutes, until the custards are set when gently shaken.
Remove the custards from the water bath, cool to room temperature, and refrigerate until firm. (I refrigerated them overnight.)
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly.
Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Of course, it wouldn’t be a birthday in our house without also having Number Cookies. 🙂 I had to make a couple of numeric “12’s” to go along with my son’s Roman Numeral “XII’s”. 🙂 They were swimming pool blue for my swimmer this year. ❤
This is a sweet and festive summer punch- fun for a crowd. I loved the presentation with the skewered watermelon too. This recipe was adapted from Food and Wine, contributed by Andrew Zimmerman of Del Toro Café in Chicago. Chef Zimmerman created a summer version of this traditional Spanish punch with vodka instead of brandy. Cheers to summer & Happy Fiesta Friday #24 at The Novice Gardener! 🙂
Yield: Makes 6 to 8 drinks
2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
1 bottle dry white wine
6 ounces citrus vodka
4 ounces Cointreau or triple sec
4 ounces Citrus Syrup, recipe below
Make the Citrus Syrup: Combine 3/4 cup water, 3/4 cup granulated sugar, 2 1-inch strips lemon zest, and 2 1-inch strips orange zest in a small saucepan. Cook until sugar is dissolved. Set aside to cool.
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. (Makes approximately 4 cups.)
Add the white wine, vodka, Cointreau and cooled Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.
My kids and I go through cases of mangoes- fighting for the last piece. Margaritas are my favorite cocktail. You see why this is the perfect recipe, right? 🙂 Perfect for Mother’s Day! Perfect for Fiesta Friday #16 at The Novice Gardener too! I didn’t join the party last week and have to make up for it this week with two contributions. (My fabulous Mother’s Day dinner will be next….)
This recipe was adapted from Food and Wine, contributed by David Yan of Casa Noble Estate. We added a little bit of granulated sugar to the chile powder coating on the rim of the glass. My kids enjoyed a non-alcoholic version as well. Super tasty!
Yield: Makes 2 drinks
1 cup ice
1 lime wedge
3 ounces tequila
1 small mango—peeled, pitted and coarsely chopped (3 ounces)
1 1/2 ounces fresh lime juice
1 tsp chile powder
1 tsp granulated sugar
2 ounces Cointreau
1 1/2 ounces agave nectar
3 ounces Italian grapefruit soda
Spread the chile powder and granulated sugar in a dish. Moisten the rim of a margarita glass with the lime wedge; dip the rim in the chile powder to coat.
In a blender, puree the mango. Add the remaining ingredients and blend until smooth. Pour into the glass and serve.
We have been having fun this summer branching out from our usual cocktails. I am not usually partial to a frozen margarita, but this slushy one was tasty and had such amazing color! Perfect for a summer night.
This recipe was adapted from the New York Times. We made them a little sweeter by using agave nectar instead of simple syrup, and slightly less potent. Fabulous.
Yield: Makes 1 large or 2 small drinks
6 large blackberries, plus 1 (or more) to garnish each drink
1 1/2 ounces tequila
1 ounce Grand Marnier or Cointreau
2 T lime juice (about 1 lime)
2 T agave nectar or simple syrup
1 1/2 cups ice
mixture of coarse salt and coarse sugar for glass rims
lime wheels, optional
Blend all of the ingredients (except garnish: salt, sugar, lime wheels) until smooth and frosty. (I used a Vitamix.)
Run a lime wedge along rims of margarita glasses and dip into salt-sugar mixture.
Pour the blended drink, garnish with blackberries and lime wheels, if desired.