If you add olive brine, does it automatically make it dirty? 🫒
For #WorldPalomaDay, we’re doing exactly that and it’s absolutely wonderful.
Check out the recipe below, cheers y’all.
#ad21+ Frozen strawberry + jalapeno margaritas should be on the menu this #CincoDeMayo
Together with my friends at @tequilamicampo, I recreated one of my favorite drinks I had a few weeks ago but added a little kick to it. For this frozen margarita, mix everything up and add a few dashes of jalapeño hot sauce and you’ve got something magical. Tequila Mi Campo Blanco adds a layer of citrus and rich tropical notes derived from resting in French oak barrels to this already incredible cocktail that you should definitely make for Cinco de Mayo.
Check out the link in the bio to find a bottle for yourself!
Cheers y’all
#MiCampoPartner
For 21+
Happy Mother’s Day to all you wonderful moms out there!
Today I’ve #partnered with @nataliesoj to bring you an easy Mother’s Day margarita recipe that anyone can make using Natalie’s fresh juices and topped with a refreshing Jalapeño/Key Lime Margarita Sorbet infused with @tanteotequila from @tipsyscoop! Cheers y’all.
What happens when you cross a margarita and a Batanga? ¯\_(ツ)_/¯
I had this crazy idea to merge these two iconic Mexican cocktails without really knowing if it it'll work or not. In theory, the elements in a cola syrup wouldn't be too far off from an amaro. We've made the Jagerita before (yes, it's a Jagermeister as a base spirit in a margarita) - and I actually kinda enjoyed it. I'm writing all this before I even do any R&D on this cocktail but I have a feeling like it'll all work out. Unless I'm wrong.
Future Miguel: "Hey guys, this is pretty good, you need to try it out"
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Lemon and chocolate don’t belong together… or do they?
I’ve made a 20th Century cocktail in the past and thought there was no way it would work. Lemon and chocolate don’t traditionally go together but for some reason, in that cocktail, it just works. While I think the original version was ok (made with gin), bourbon is a much better fit for this cocktail.
What do you think, would you try this?
Cheers y’all.
Hey at least I can admit when I f**k up, right?
In an effort to do a bit more research, I want to share the incredible history behind an iconic tiki cocktail: the zombie. Created by Don the Beachcomber (and NOT Trader Vic — thanks to everyone who pointed that out). This classic tiki cocktail is as full of history as it is rum. I hope y’all found this video as informative as I did.
Now… who wants to know the recipe to Don’s Mix? Should I make a zombie in the next video? Comment below.
Cheers y’all.
Jumping on the pickle margarita bandwagon… c’mon in, we’ve got room 🥒
Yeah I know it’s been done but had to try it for myself. In theory it works right? You put a salt (brine) and lime (acid) in your margaritas right? So why not add pickle juice which adds those elements as well. I used a spicy pickle brine here and it was incredible. Note that I used the new @lalospirits high proof here, a whopping 2oz of it, but the spec below made for a well balanced, spicy, sour margarita that you’ll love… unless you hate pickles that is, in which case, we can’t be friends anymore.
Cheers y’all.
Palomas to kick off the long weekend? Yes plz 🙋🏽♂️
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Yeah, yeah, you’ve probably heard of a Tequila Sunrise, but what about a Tequila MOONRISE?
Next up on our locally-inspired series with @herradurateq is the wonderful Nikki Fairman (@nikkifairman) with her take on a sunrise. Bonus points: the cocktail looks like the SC state flag 👏🏾
“This drink is inspired by all the beautiful twilight we enjoy in Charleston. What could be better than watching the moonrise from one of our beautiful beaches? The exquisite richness and underlining notes of vanilla in the Herradura Ultra are complemented by the round floral tartness of the Edisto Red Limes, add the gentle violet perfume and you’ve got a cocktail that drinks like a memory.”
A Batanga, but make it 🍒
Shoutout to my guy @cocktailsbyhawk for the idea!
Brb… gotta clean some peppercorn off my lens…
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is Fabiana Pinillos (@fabiliciousssss) over at Dalila's (@dalilas_on_spring)
"Dalila's would not be the bar it is without the Negroni - it is one of the first cocktails we think about and play off of when designing menu changes. This takes all those traditional components that we love and amplifies them in a floral, but non-pastiche way, toasting the pink peppercorn to bring out some richness and citrus notes, matching that with Italicus, a rose and bergamot liqueur that's light on its feet, and putting an underrated classic gin like Gordon's at the helm to steer the beverage in the right direction. A bit of seasoning ties it up all nicely - a pinch salt, an expression of lime oil, and just a dash of a rich simple syrup add body to make this Negroni delicious."
Just a reminder that this week, I'll be featuring five of Charleston's finest bartenders to show us their take on a Negroni. The cool part about this if you're local, they'll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @dalilasonspring to give this one a try and support the cause!
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Is this going to make the Brazilians mad?
Well I figured I'd do a mashup of two Brazilian cocktails in a caipirinha and a limonada. The latter involves leaving the piths and skin on the lime and blending it together with cachaça and condensed milk. The pith lends a bit of pleasant bitterness to the cocktail which can be offset with a bit of salt. In this rendition, I made the limonada in the style of a caipirinha and I will say, this is absolutely delicious. Give it a try.
Cheers y'all.
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While we had some downtime at Sony Camera Camp, me and a couple other food creators just hung out at the pool bar and I figured I'd get behind the bar and make a drink. The dill stole the show here, they just happened to be growing some fresh in the herb garden at @konakai last month and figured I'd put it to good use along with some of the other in
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I guess it's been a while since I posted one of these but here it is:
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On this #WorldCocktailDay - let’s make the easiest Margarita you’ll ever make.
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Looking for something refreshing with a kick? Try this one out:
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In honor of #NationalRumDay, may I present:
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You asked for more Paloma riffs, I gotchu!
This one subs the traditional salt rim with olive brine and it works SO well with the grapefruit in this recipe. Saline and aperitivos rend to accentuate the citrus notes and in this case, it brings out some of the grapefruit in Salers. Hope yall enjoy this one, it’d be a good one to batch.
Happy Birthday America! 🇺🇸Debuted in 1924, the Scofflaw Cocktail was named after the individuals who clandestinely sipped spirits during Prohibition.
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