STONED TEQUILA SUNSET - Tequila Sunrise Cocktail Riff

This is a tequila tweak on my Grapeful Dead Mojito.  I had some grapes - again - and thought I'd do a riff on my own cocktail, just for fun. Grapes are good for more than wine. They're sweet and juicy and make a great fruit to muddle in with some booze.

This cocktail was actually inspired by The Rolling Stones and their "cocaine and tequila sunrise" tour (aka the tour for their Exile on Main Street album) in 1972. Bill Graham introduced Mick Jagger to the Tequila Sunset at the kick-off party and Jagger liked it so much he drank it throughout the tour, hence that unofficial name.

I just had to go there and dance with the devil, so to speak.

The

STONED TEQUILA SUNSET   INGREDIENTS:
1-1/2 Oz. 1800 Tequila
1 Oz. Fresh Blood Orange Juice
2 Fresh Lime Quarters
4 Oz. Club Soda
Tablespoon Homemade Pomegranate Syrup
Fresh Purple Grapes, split in half
12 Leaves Fresh Basil
2 or 3 Large Ice Squares   GARNISH: Several Grapes, Lime Twist, Basil Sprig   TOOLS: Muddler, Bar Spoon, Straw   GLASS: Pint (Tall/Long) Glass   DIRECTIONS: Chill your glass in the freezer. Pop the basil in between your palm to release the oils. Muddle the basil, lime quarters and split grapes in the bottom of your glass to release grape and lime juice. Add your ice, pour the blood orange juice over the ice, add your tequila, soda and stir to mix. Top off with the pomegranate syrup, garnish and serve.     Try this with different style grapes and some other herbs. I think I'd like to try seedless white grapes with tarragon, maybe those cotton candy grapes with some mint. Be sure to play Exile on Main Street when you try it.   PLEASE DRINK RESPONSIBLY Updated 5-2017  

TEQUILA POMEGRANATE SMASH with ROSEMARY

  Frieda's sent me a few pomegranates to play with and every time I looked at them I kept thinking, "Tequila", but I'd already done a Pomegranate Margarita so I decided to do a smash. (This also meant I didn't have to pull my juicer out.) A typical smash is made with a base spirit, mint and sugar and served over a nice glassful of ice. I always add some fresh fruit and usually a bit of soda, though neither is a requirement, just a personal preference.

While a smash, really just a short form of a julep, is usually made with mint, I wanted something earthy that would contrast with the tart but sweet pomegranate so I chose some fresh rosemary instead. Rosemary plays nicely with tequila and can stand up to its bold essence. Plus rosemary has that fall quality I was in the mood for even though it's still hot here in Tucson.

I got the best of both worlds, a tart but sweet refresher that wafted up hints of fall and that special kick that tequila always brings along for the ride. Nice for watching the desert sunset.

TEQUILA POM SMASH

INGREDIENTS:
2 Oz. Repodaso 100% Blue Agave Tequila
3/4 Cup Pomegranate Arils (Seeds)
10 Fresh Rosemary Leaves (Not Sprigs)
1 Oz. Simple Syrup
Club Soda
Ice

GARNISH: Pomegranate Arils, Sprig of Rosemary

GLASS: Old Fashioned

TOOLS: Mixing Glass, Muddler, Bar Spoon, Strainer

DIRECTIONS:
Chill your glass.
In your mixing glass muddle the pomegranate arils (seeds), rosemary leaves and simple syrup.
Fill mixing glass with ice then add the tequila and stir.
Strain into an ice filled Old Fashioned glass, top off with soda and garnish.

I used a hawthorn strainer and a few of the small pieces of rosemary leaves came through. I don't mind this, but if you do not want any of the rosemary leaves in the cocktail then use a mesh metal strainer. You'll get enough of the rosemary and the garnish.

By the way, I recently read that smelling rosemary helps your memory, so a few of these and you might remember where you left your keys.
If you like this Smash you might also want to try my Whiskey Peach Smash.
Updated 9-2021PLEASE DRINK RESPONSIBLY

MANGO DAIQUIRI Cocktail Recipe

Lately I've been exploring daiquiris and rums like a drunken sailor. I go through these phases occasionally, for no particular reason I just get into a particular flavor or liquor and explore it until I get intrigued by something else. Recently I've done a duo of Coconut Daiquiris, a Golden Kiwi Daiquiri infused with lavender, explored a version of the the Hemingway Daiquiris then just did a Spiced Banana Daiquiri which also uses the spiced Sailor Jerry Rum I included in this Mango Daiquiri.
Experimentation is a big part of my whole cocktail philosophy and part of what makes it so much fun. Earlier this summer I was going down the Mojito road (Chipotle Watermelon, Cherry Basil, Grilled Pineapple, Cucumber and Pea Shoot and even a Grapeful Dead Mojito last Halloween.) I'm always obsessed with something in the alcoholic beverage department.
As you can see, there are unlimited ways you can combine your love of fruits, veggies, spices, herbs and alcohol, whatever they are. This just happens to be my Rum Period and whatever fruit comes my way has ended up with a rum. The other day a couple of ripe mangoes landed in my lap, and, never having liked mangoes much before, I realized that the riper they are the more I like them and in they went into my blender with some of the spiced Sailor Jerry and a new rum I just bought, Flor de Cana, a 4 Year Old Extra Dry white rum. Using the two different rums, one with spices, and those mangoes almost took this cocktail to the Tiki category except I didn't give in to my urge to remove it from the daiquiri family by adding orgeat or falernum!
MANGO DAIQUIRI
INGREDIENTS: 2 Oz Flor de Cana White Rum 1-1/2 Oz. Sailor Jerry's Spiced Rum 1 C. Fresh Mango, Diced Juice of 1 Lime 1/2 Oz. Simple Syrup 6 Ice Cubes 3 Dashes Cardamom Bitters
GARNISHES: Fresh mango cubes, Lime slice.
TOOLS: Coupe glass, Blender
DIRECTIONS: Chill your glass in the freezer. Add the rums, mango, lime juice, simple syrup and ice cubes to your blender and pulse until smooth. Pour into your chilled glass, tap in the cardamom bitters, then add your garnishes and enjoy.
Updated 7-2018 PLEASE DRINK RESPONSIBLY

THYME for a LEMON CHERRY SLING Cocktail Recipe

Here in Tucson June is our hottest month so I wanted something tall and cool for happy hour. Triple digits are normal for us this time of year and the monsoons don't usually arrive for a few more weeks so it really is that "dry heat" weather Arizona is famous for. But dry heat or not 110+ temperatures are HOT. I had a little of my great cherry syrup concentrate left, just enough for a couple of drinks so I grabbed it, perused my little herb garden and went from there. What I ended up with is a great new sling cocktail that's a perfect summer cooler. 

TheTHYME for aLEMON CHERRY SLING

INGREDIENTS:
2 Oz. London Dry Gin
3/4 Oz. Cherry Concentrate
3/4 Oz. Fresh Lemon Juice
1/2 Oz. Lemon Thyme Syrup(Recipe below)
Club Soda

GARNISH: Sprigs of Lemon Thyme and either Maraschino or Bordeaux Cherries

TOOLS: Bar Spoon
GLASS: Collins or Tall/Long

DIRECTIONS:
In a highball or Collins glass:Add the lemon thyme syrup,Pour in the London Dry Gin,  the cherry concentrate, fresh lemon juice and stir.Fill glass with ice, top off with club soda and stir again.Garnish and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

 RECIPE FOR LEMON THYME SYRUP:To make the Lemon Thyme Simple Syrup, stir 3/4 cup of sugar, about 6 - 4 inch sprigs of lemon thyme, 1/4 cup fresh lemon juice and 1/2 cup of water together in a small sauce pan then simmer over medium-low for 5 minutes. Cool, then strain.

SOME SUBSTITUTION IDEAS:Nearly any fruit and complementary herb combination. You can also try one with various flavored sodas. I just harvested arils from two lovely pomegranates and next I'll try this recipe with pomegranate syrup, lime juice and some rosemary simple syrup.
Updated 6-2021PLEASE DRINK RESPONSIBLY

Homemade GINGERBREAD LIQUEUR Recipe

  RECIPE FOR HOMEMADE GINGERBREAD LIQUEUR

INGREDIENTS:

1 Tbsp. Ginger Root, Sliced Thin
2 Cinnamon Sticks
3 Cloves
1 Vanilla Bean
1/2 Cup Granulated Sugar
1/2 Cup Molasses
2 Cups Vodka

TOOLS:

1 Qt. Infusion Jars with tight lids, Lg. Jar for straining (I use jumbo mayo jars), Large Metal Strainer, Coffee Filters, Decorative Bottles, Labels

DIRECTIONS:

Add all your ingredients together in the infusion jar and tighten up the lid. Shake well and put into your refrigerator. Shake every day, checking for the flavor profile each day. Distill for a minimum of 2 weeks and up to 1 month (I have heard of some people letting their liqueur perk away for a year but I never have that kind of patience).

When the liqueur has reached the flavor level you desire get out your straining tools and patiently pour it through the coffee filter lined metal strainer to remove any sediment.

You're now ready to bottle up and label your home made Gingerbread Liqueur for your own use or as a gift.

Check out some of my fun Personalizable Cocktail Themed Labels for your new booze!     Now try your new Gingerbread Liqueur out in some GINGERBREAD COCKTAILS
PLEASE DRINK RESPONSIBLY

Homemade CANDY CORN VODKA (Liqueur) Recipe

   Making your own Candy Corn Vodka is so easy and quick you'll wonder why you haven't tried it before!
Now, technically, because there is sugar in this that makes it a liqueur but the big brands don't seem to make a differentiation so why should I, right? Either way it makes for some fun cocktails and a great way to celebrate Fall and Halloween.

INSTRUCTIONS MEASURE & MIX IN:
For each cocktail you want to make infuse 1/2 cup of candy corn with 1/2 cup of vodka. In other words, equal parts candy to vodka. This will give you the deepest candy corn flavor in just a few hours, though if you can let it steep overnight or for several days more of the candy corn flavor comes through. (I let mine sit in on the counter top for 2 days and gave it a good hearty shake every time I walked by - tasted just like liquid candy corn!)     STRAIN:
Once your infusion has reached the peak of candy corn flavor it's simply a matter of straining it. To do this simply pass all the liquid through a metal strainer to get out the larger chunks (if there are any left which there probably won't be if you infuse the candy longer than a few hours!). Then line that strainer with coffee filters and strain the rest through in stages, changing out the coffee filter with each pass, until you have strained all the liquor.

You are now ready to bottle, label and enjoy or give as a hostess gift at that Halloween party you're going to!

I also have recipes for
INDIAN CANDY CORN VODKA
and
CANDY CORN MOONSHINE

 Here's some fun Candy Corn Cocktails you can use your Candy Corn Vodka in, simply substitute this recipe for the the base spirit called for:
SPARKLING CANDY CORN MARTINI INDIAN CANDY CORN COCKTAIL CANDY CORN CREEPTINI  CANDY CORN MARTINI   Updated 10-2017 PLEASE DRINK RESPONSIBLY  

HOMEMADE PUMPKIN LIQUEUR RECIPE

How to Make Your Own

PUMPKIN LIQUEUR
INGREDIENTS:
One 10-12 Pound Fresh Pumpkin
1 Fifth of 100 Proof Vodka
1 Cup of Sugar
2 Tbsp. Pumpkin Pie Spice
Juice of 1 Lemon
Zest of 1 Lemon

TOOLS:
Tools: baking sheets, large metal strainer and coffee filters or cheesecloth, measuring cups and spoons, citrus zester, large glass jar (infusion jar) for distillation process, second large glass jar for filtering process, decorative bottles for finished liquor, labels.

INFUSION PROCESS:  

Cut your pumpkin into chunks (about 8" or so), place these flesh side down on a baking sheet and bake at 400 for about half an hour or until the flesh is tender. The baking time will depend on the size of your pieces.
Scrape out the cooked flesh from the shells into your infusion jar.
Pour in the vodka.
Add the lemon zest, the Pumpkin Pie Spice and the sugar.
Seal your infusion jar and place in the refrigerator.
Let this distill for a minimum of one week and up to two weeks.  Shake the jar up whenever you open the fridge or at least once a day.
After the first week you can test the depth of flavor until you get the amount of pumpkin flavor you want
  
FILTERING PROCESS:
Once your distillation is complete you can set up your filtering station. I like to do a quick strain through a large sieve or metal strainer to get out the larger, chunkier elements.  This will speed up the following steps.
Place your metal strainer lined with coffee filters or the cheesecloth over your second large jar and pour your infused pumpkin liqueur into this in stages. After each stage dump out the sediment remaining.
You'll do this until all the solids are removed.

OPTIONAL:  If you want a really bright orange colored liqueur you can add a few drops of orange food coloring at this point.

BOTTLING PROCESS:
Pour your strained pumpkin liqueur into your decorative bottles, add one of my personalizable cocktail labels or my customizable Halloween Labels and you're ready to give them as gifts and enjoy in cocktails!

TIPS:
You can also use rum instead of vodka, but remember that while vodka doesn't have a very distinctive flavor, rums do and this will affect the final flavor of your end liqueur.  Try both and see how you like them.

32 ounces of canned pumpkin puree can be substituted for the fresh but you'll lose some of the great flavor you get from the freshly baked squash.      
Tweet

Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY