A smokey, caramelized pineapple 🤝 tequila #ad21+

Smoky, sweet, and just a little salty, this one is my type of summer margarita.

The pineapple gets a quick run on the @traegergrills Westwood XL grill, picking up that smoky, wood-fired flavor that takes this margarita to another level. Paired with nice blanco tequila and a touch of smoked sea salt, it’s balanced, refreshing and built for warm days by the grill. Don’t forget the caramelized, charred pineapple garnish!

Cheers, y’all!

“Why are you picking all the green strawberries?” - my wife

Comment “STRAWBERRY” below and I’ll send this recipe straight to your DMs.

#ad21+ Together with my friends at @codigo1530, I made a crushable margarita riff made using pickled strawberry brine, WITH ingredients as fresh as the tequila itself.

During strawberry season last year, I was lucky enough to pick some beautiful green (unripe) strawberries from a local farm here in Charleston. I’ve seen local chefs utilize these in salads and savory dishes but my mind immediately went to how I could use it in a cocktail recipe. Green strawberries bring acid, vegetal brightness, and subtle tannin that will play really well with the vegetal, bright notes in Codigo 1530 Blanco.

This one is a must-try, cheers y’all.

This is my kind of daiq 😮‍💨

This is Episode 2 of Equal Parts Theory, the series where we see if equal ingredient measurements actually make a good cocktail.

Today, we’re making Adam’s Words, a modern equal-parts cocktail created in 2012 by @Fransos. You really can’t go wrong with the ingredients in this cocktail but it’s just a bonus that they’re so balanced in an equal parts cocktail.

What should I make next? Let me know below.

Cheers y’all.

Ok hear me out, this + a MHL pony…

What would happen if a bartender put two of his favorite ingredients into a cocktail. Well, you’d get this… the Industry Sour. Created by Ted Kilgore back in 2011, this combines Chartreuse, Fernet along with lime and simple to create a strong, sweet sour. Its a little on the sweet side to me, but this + a High Life would be 🤌🏽

Now who’s gonna make a Malort + Angostura Sour?

Cheers y’all.

What if I told you this margarita was made with 100% blue Weber agave but it’s NOT with tequila? 🤔

I’ve created the perfect cocktail for your Labor Day Weekend. This recipe is a cross between a dirty martini and a margarita. It has the savory notes of the martini, but makes it more sessionable like a margarita. Weber Ranch is made with 100% Blue Weber Agave, just like premium tequilas, but thats where the similarities end. The flavor profiles produced from distilling blue weber agave produces an earthy, sweet and mellow vodka without the astringency of a traditional vodka made from potatoes. Yes, its great in a regular dirty martini too, but you definitely need to give this recipe a try this weekend.

Don’t ask me about my red flags 🚩 but lemme tell you about my green flags this summer 🟩

We’re going to make this vibrant and refreshing Green Flag cocktail while I tell you all about my cocktail green flags this summer. These are things I look for whenever I’m drinking or making a cocktail of my own and just figured it was fitting to make this cocktail too! It’s got tropical notes of passionfruit and melon and makes for a great summer sipper.

My cocktail green flags this summer:
Using fresh juice.
Using crystal clear ice.
A fun/funky garnish.
What are yours??

Cheers y’all!

Let’s put those watermelon rinds to good use.

You probably saw this on an earlier reel (see linked Reel) but I don’t think I ever showed y’all how to make it. Did you know you can eat watermelon rinds? If they’re pickled, they’re amazing in salads, as a snack and in this case, as a margarita. Sustainability is the name of the game folks. You’re going to love this recipe.

Today we’re going to answer the age old question:

WILL IT WISCONSIN??

On this week’s episode, we’re going to try to ‘Wisconsin’ the iconic MARGARITA. What does it mean to Wisconsin something? It means adding fruit, some sort of soda and muddling the hell out of it to make a cocktail with some sort of base spirit.

The good news is, it works. I figured it would since this is pretty much how you make a caipirinha with cachaca. Yes I know this is pretty much a ‘smash’ type cocktail, but isn’t that what a Wisconsin Old Fashioned is anyway? ;)

Cheers y’all!

Let’s see if we can make a Margarita from the garden 🍅🍃

Y’all know how much I love trying to incorporate fresh and savory ingredients into a cocktail. Together with my friends at lalospirits, I was able to make make a margarita using some fresh ingredients from the garden. This recipe is perfect with LALO Tequila Blanco because it highlights its bright/vegetal notes and gets some savory/sweet/sour umami notes from the tomato. This is further enhanced by the vegetal notes from the basil and chile liqueur and a little kick from fresh cracked black pepper. This is the perfect margarita for the Spring/Summer and you need to try it out.

Cheers y’all.

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

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, we 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"

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.

Yeahhh, this is dangerously easy to drink.

I’ve been wanting to make this since y’all gave me the idea a few weeks ago. Huge thanks to those who gave me tips along the way, this was definitely a learning process and well worth the wait. Hope y’all try it out, big ups to meganmakesdrinks for her wisdom on Clarified Milk Punches, seriously so talented 🙏🏽

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 🙋🏽‍♂️

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!