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:
- 1 tablespoon coarse salt or fine sea salt
- 1 teaspoon Tajín or 1/2 teaspoon ground cayenne (optional)
For the Cocktail:
- ice, as needed
- 6 ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon)(I used cubes from a mini watermelon)
- 2 ounces tequila, preferably blanco
- 2 ounces Cointreau
- 2 ounces fresh lime juice (from 1 to 2 large limes), rinds reserved (I used 1 1/2 limes)
- 2 to 3 thinly 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.
Posted in Quick, Recipes, Drinks
Tags: cayenne, cocktail, cointreau, drink, jalapeño, lime, lime juice, margarita, summer, tequila, Vitamix, watermelon
Speaking of strawberry cocktails… the added bonus of this amazing fresh strawberry ice cream is that the sweetened vodka-based macerating liquid makes a wonderful base for a celebratory summer cocktail. Nice! 🙂
The texture and color of this ice cream was absolutely incredible. It was the perfect use for my precious, freshly-picked strawberries. The ice cream recipe is from Martha Stewart Living; I included a recipe for the bonus cocktail below.
For the Ice Cream:
Yield: 1 1/2 quarts
- 1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 cup low-fat milk
- 1 cup heavy cream
- 2/3 cup sugar, plus 1/2 cup more for macerating
- 1/2 cup light corn syrup
- 1/4 cup vodka or silver tequila
- In a blender or Vitamix, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.)
- Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes.
- Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes.
- Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
- Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
- Process puree mixture in an ice cream maker according to manufacturer’s instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream.
- Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week.
- Let stand at room temperature 10 minutes before serving.
For the Bonus Cocktail:
Yield: 1 cocktail
- fresh juice from 1/4 large lime
- 3 oz strawberry-vodka-sugar macerating syrup
- tonic (for a sweeter cocktail) or seltzer (less sweet), as desired
- Combine lime juice and macerated strawberry syrup in a glass.
- Fill with ice and top with tonic or seltzer, as desired.
Posted in Fruit Desserts, Good Sweets, Good Eats (Desserts), Ice Cream, Recipes
Tags: 4th of July, cocktail, corn syrup, cream, dessert, Fourth of July, fresh, ice cream, July 4th, lemon, lemon juice, milk, seltzer, strawberries, strawberry ice cream, summer, tequila, tonic, Vitamix, vodka
As I love sharing recipes, I am also thrilled when someone shares a recipe with me! 🙂 My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.
This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalapeños. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!
Yield: Serves 6
- 1 pound tomatillos, husks removed and quartered
- 2 avocados, peeled and pitted
- 4 jalapeños, seeded
- 1 cup fresh cilantro
- 4 tablespoons lime juice
- coarse salt
- 3 tablespoons plus 2 teaspoons olive oil, divided
- 2 tablespoons white wine vinegar
- 8 cloves garlic
- 2 tablespoons sesame seeds, divided
- 2 large yellow onions, diced
- 1 tablespoon dried oregano, preferably Mexican
- 1 teaspoon cumin seeds
- 1 teaspoon crushed red pepper flakes
- 1 1/4 to 1/2 pounds ground pork
- 1 shot tequila, preferably Alejo
- 15 oz can cannellini beans, drained
- 2 cups chicken stock
- 1 lime, juiced, optional
- rice, for serving, optional
- In a blender (I used a Vitamix), combine the tomatillos, avocados, jalapeños, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
- In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
- Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
- Add the ground pork and cook until no longer pink, about 6 minutes.
- Add in the shot of tequila.
- Add the tomatillo sauce, beans and water or stock to the pork mixture.
- Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
- Stir in the lime juice just before serving, if desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Posted in Pork, Recipes, Soups, Stews, & Chowders
Tags: avocado, cannellini beans, chile, chili, cilantro, cumin seeds, dinner, ground pork, jalapeños, lime juice, Mexican, Padma Lakshmi, pork, stew, Super Bowl, tequila, tomatillos, verde, Vitamix
This drink SCREAMS summer to me! So far, I have only enjoyed one of these fruity and fabulous cocktails on my back porch (which was lovely, by the way!)… but I know I’ll have one on the beach this summer as well. 🙂 Maybe at an outdoor concert too? I can’t wait!
This sweet and refreshing cocktail (Sandia y Tequila Fresca) was adapted from El Chino Latino Cocina. Great!
Bringing it to Fiesta Friday #73, co-hosted by the amazing bloggers Juju @ Cooking With Aunt Juju and Michelle @ Giraffes Can Bake. Cheers!! 🙂
Yield: Makes 1 drink
- 1 cup watermelon
- 1 oz tequila
- 2 T fresh lime juice
- 2 T agave nectar
- ice cubes, for serving
- Cut the rind off the watermelon and remove the seeds. Cut enough chunks to measure 1 cup and put in a blender. (I used a Vitamix.)
- Add the remaining ingredients and puree until smooth.
- Pour over ice in a margarita or other cocktail glass. Serve cold and enjoy!
One Year Ago:
Two Years Ago:
Posted in Drinks, Quick, Recipes
Tags: agave nectar, cocktail, cooler, drink, Fiesta Friday, fresca, lime juice, simple syrup, summer, tequila, watermelon
The first time I tasted this cocktail, I thought it may become my new favorite. After having it a few times now, I am sure it is my new favorite! 🙂 It was extra-special because my husband made it with our fresh-picked Long Island blueberries. This recipe was adapted from Food and Wine, contributed by Todd Porter and Diane Cu.
Yield: Makes 1 drink
- 2 generous tablespoons fresh blueberries
- 1 generous tablespoon fresh lime juice
- 2 ounces tequila
- 1 1/2 tablespoons Simple Syrup
- a dash of Triple Sec
- Kosher or sea salt for rimming the glass
- Rub the rim of a rock or margarita glass with a lime wedge. Swirl the rim through a small pile of kosher or sea salt. Add ice cubes to the glass.
- In a cocktail shaker muddle the blueberries and lime juice until the blueberries are pulverized. Let sit for a few minutes.
- Add the tequila, Simple Syrup, Triple Sec and a handful of ice to the shaker. Add a leftover rind or two from the limes. Shake vigorously for 15 seconds, and then strain into the salted glass.
One Year Ago:
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.
One Year Ago:
Posted in Drinks, Holiday, Quick, Recipes
Tags: agave nectar, cocktail, cointreau, Fiesta Friday, grapefruit soda, lime juice, mango, mangoes, margarita, Mother's Day, tequila
Per Bon Appetit, this is Thanksgiving-in-a-glass; we might make it Christmas-in-a-glass as well!! This cocktail was one of the biggest successes of our Thanksgiving celebration! We served it on Thanksgiving Eve so that I could enjoy it with everyone– it would have been too hectic (for me!) on Thanksgiving Day.
The cranberry jam used in the cocktail can be made up to 5 days in advance (wonderful) and can be made with frozen cranberries as well (a great use for leftover cranberries!). The glass rims are coated in salt, sugar, and Chinese five-spice powder which added a surprise flavor and aroma. Freshly squeezed juice is a must.
This recipe is from The Red Cat in New York City, via Bon Appetit. Great!
Yield: Serves 4 (I doubled the recipe for 6)
For the Cranberry Jam:
- ¾ cup fresh cranberries
- ¼ cup sugar
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1½ teaspoons Chinese five-spice powder
- 1 lime wedge, plus 2 oz. fresh juice
- 4 oz. fresh orange juice
- 6 oz. tequila
To Make the Cranberry Jam:
Bring cranberries, sugar, orange juice, and ¼ cup water to a boil in a medium saucepan; reduce heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes.
Mix in orange zest; let cool.
DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
To Assemble the Cocktail:
Mix salt, sugar, and five-spice powder on a small plate.
Rub rims of Old Fashioned or Margarita glasses with a lime wedge; dip in salt mixture and fill glasses with ice.
For each cocktail, combine ½ oz. lime juice, 1 oz. orange juice, 1½ oz. tequila, and 2 Tbsp. cranberry jam in a cocktail shaker; fill with ice.
Cover and shake until outside is frosty, about 30 seconds.
Strain into prepared glass. (We used a metal strainer.)