Beach Drinks - Bloody Mary & Pina Colada

Today (sadly) marks the end of my beach vacation, but to end things on a proper note, here are two simple cocktail recipes perfect for the beach, a vacation or just any time.

Bloody Mary:
(makes 1)
Premium Vodka
Lots of crushed ice
Tomato Juice
Horseradish (use to taste, between 1 tsp and 1 tbs usually)
Worshestershire sauce (a dash, perhaps a tsp?)
Salt and Pepper
Hot sauce (if desired, I like it spicy personally)
Juice of 1 lime (or lemon)
Celery stalks, lime or lemon slices, olives, dill pickle slices or whatever you prefer for garnish

Directions:
Mix tomato juice to taste with flavorings, adjust as needed.

Meanwhile, fill a tall glass with crushed ice. Add vodka, then pour in tomato mixture, stir and serve!

Basic Pina Colada:
(serves 1)

High quality light or dark rum
Crushed ice
Pineapple juice
Simple syrup (equal parts sugar & water heated until all melts into a syrup)
Coconut milk
Ground cinnamon for garnish, a slice of pineapple works too

Directions:
Blend in a blender, adjust for taste and consistency, serve!

The Classic Margarita, Improved

Tequila is everywhere. Every magazine, newspaper and Web site in Phoenix is primed and ready for Cinco de Mayo with images of frosty margaritas. During tourism season in the Phoenix area, I would wager we serve enough margaritas to turn the locals off for the rest of the year.

Even Gourmet magazine got into it with their article on premium 100% agave tequilas by James Rodewald in the April issue, emphasizing that a combination of a huge crop of agave plants in Mexico, combined with renewed interest in the highest quality spirit that goes down smooth - nothing like the grimace-causing tequila shots from college.

So, when just I am noticing tequila everywhere, I received an email from Partida tequila featuring information on their 100% agave tequila and 100% agave nectar margaritas.

I have had some premium tequilas, but I have never had agave syrup and Partida's margarita recipe sang praises of lower calories, better flavor, no additives or dyes or other unnatural fillers. Margaritas made with mixes are usually filled with corn syrup, chemical dyes and who knows what else, and even purist margaritas with orange liqueur can be very sweet, so I was sold - I had to try it.

My review? This really is a classic margarita, but better. Sweet but not too sweet, with just enough tang and flavor from the tequila. My best friend swears it just may be the best margarita she has ever had.

Even if you can't find Partida brand or you have another favorite, do source out 100% agave tequila and agave nectar (try Whole Foods)- because this margarita rocks.

I'm off to Mexico for the weekend - you can bet I'll be drinking a few of these. This is the view from the patio of where I'll be staying:

Classic Margarita - recipe courtesy of Partida:
(makes 1 cocktail)
1.5 oz 100% agave tequila
1 oz fresh squeezed lime juice
3/4 oz 100% agave nectar
3/4 oz water

Directions:
Shake over ice in a cocktail shaker, strain and pour over fresh ice. Add additional lime juice for more tartness if needed, or agave nectar for more sweetness if needed. No garnish needed, no salt needed.

Citrus Chill Cocktail

I have never been good at cocktail naming (they all sound so cheesy), but in honor of quitting time on a Friday, this is one for all the happy hours taking place around the world...I'll call it the Citrus Chill.

It's made with mandarin vodka and fresh-squeezed sweet red grapefruit juice. Delicious - and strong!

Citrus Chill Cocktail:
(makes as many as neeeded)
2 parts chilled mandarin vodka
4 parts fresh-squeezed sweet red grapefruit juice
Ice
Slice of orange for garnish (optional)

Directions:
Shake over ice, strain and pour over fresh ice. Cheers!

Gin and Juice

I don't think this is exactly what Snoop Dogg had in mind when he was singing about it in 1993, but it's certainly what I prefer. Very crisp and refreshing for the almost-summer heat here in Arizona.

Gin and Red Grapefruit Juice:
(makes as many as needed)
1 part premium gin like Tanqueray
2 parts fresh squeezed pink or red grapefruit juice (use sweet grapefruits)
Ice

Directions:
Add liquids, shake over ice, serve immediately. Enjoy!

Razz Cherries, Martinis, Spring Weather and a Beach Vacation

It's spring in Phoenix. At least 80 every day and lately over 90 degrees, and all I can think about is the beach, a cold cocktail and light food that hasn't been touched by an oven. That and relief from terrible allergies.

Last Friday night, after many long months of being too busy or grown up to go out, I went out with one of my best girlfriends and had at least a few too many martinis. This (road trip not recommended when hung over) preceded a Saturday road trip with some dear friends and their darling baby.

We went to Cottonwood and mile-high Jerome Arizona for a quaint day trip of shopping, lunch and a tremendous view.

And...after sampling these on a cheese plate a local restaurant, I personally procured my own Razz Cherries at Mount Hope Foods in Cottonwood - a wholesaler and retailer of delicious gourmet food. Razz cherries are dried cherries infused with raspberry and they are like candy, only better.

So...cocktails and razz cherries in very hot weather during spring break which is paradoxically the busiest time of year for me at work? What does that add up to? All it means is that I haven't been cooking at all. Which will change.

Just as soon as I get back from the beach...

Gin Martini:
(serves as many as you would like)
Ice cold gin (store in freezer), I like Tanqueray
Clean, fresh ice
Splash vermouth

Directions:
Pour cold gin over ice in a martini shaker, add splash vermouth. Shake vigorously, strain into a frozen martini glass. Serve with your favorite garnish. In this weather, I like a twist of lime.

Chambord Margaritas

If you have a Z Tejas restaurant anywhere near where you live and you like cocktails, chances are you have had a Chambord margarita.

This is not the exact recipe, but it comes scary close to a copycat.

If you haven't had a margarita like this, the Chambord almost completely mellows the tequila and the citrus, making a sweet and refreshing cocktail. Blended velvety smooth, this packs a seriously unexpected boozy punch.

Ole!

Chambord Margaritas:
(makes 4)
1 c frozen lemon sorbet
1 c premium gold tequila, or to taste
1 c orange juice
2 c ice cubes
Chambord (for serving, to taste)

Directions:
Blend all ingredients (except Chambord) in a blender until velvety and smooth. If too stiff, add additional orange juice or tequila, if too watery, add more ice or sorbet or both. To serve, pour a small amount of Chambord into a glass, then pour margarita mixture over top. Pour additional Chambord over the top. Serve immediately.

Limequat, Lemonquat & Kumqat Margarita

A slightly different twist on a classic cocktail.

Limequat, Lemonquat & Kumqat Margarita:
(serves 4)
8-10 lime and lemon quats
8-10 kumquats
1/4 c sugar
8 oz premium tequila
Ice
Salt (if desired) for rim of glass

Directions:
Slice quats (seed them), add sugar, muddle.

Add 2 c water, mix thoroughly and strain into glasses prepared with ice, tequila and garnish of salt and a slice of a quat.

Cranberry Infused Vodka

I've seen Martha and Michael do it, and have always wanted to try it. Perfect for gift giving and a very delicious way to dress up plain vodka.

Cranberry Infused Vodka:
(makes 1 750-ml bottle)
12 oz fresh cranberries
1 cup sugar
750 ml bottle high-quality vodka
Decorative 750 ml empty bottle

Directions:
Simmer cranberries with sugar until all sugar has disolved and a syrup has formed but cranberries are mostly still intact.

Pour mixture into the bottom of your decorative bottle, pour vodka over the top. Let sit for a minimum of 24 hours - preferably a week or so

Wassail

Here we come a waissailing...

The only reference I had previously for wassail was in the above-mentioned song, and even that is pretty obscure. So, thanks to Laura Rebecca's Retro Recipe Challenge #5 - A Boozy Holiday - I conducted some research. Nothing gets me quite as excited as a reason to recreate a booze-laden retro cocktail, plus I have a party this Saturday, so it was good timing.

Wassail is less complicated than it sounds. It's basically very boozy apple cider, spiced with all sorts of yummy holiday-ish things. Served warm this is not too sweet but sweet enough and not too boozy but has a nice kick. This recipe is based on one found on Epicurious from 1973 from the House and Garden Drink Guide.

Happy Holidays!

Wassail:
(serves about 8-10 as prepared)
1 pint fresh apple cider
1 bottle dry sherry
1 bottle Madeira
1 tbs freshly ground nutmeg
1 tbs whole cloves
1-2 cinnamon sticks
1 tbs ground allspice
2 c powdered sugar
1 c brandy

Directions:
Melt brandy and sugar in a saucepan by boiling it together for 1-2 minutes.

Meanwhile, combine all other ingredients and bring to a simmer.

Add brandy mixture to cider mixture and combine. Bring to a strong simmer.

Serve warm or let cool and reheat before service. My guess based on comments on Epicurious and past drink-making experience is that this gets better with age as the flavors combine. Serve with a cinnamon stick or a thin apple slice soaked in lemon juice as a garnish.

Vegas

There isn't much to say, but I'm off to Las Vegas for the weekend. I don't see any cooking happening, but much cocktailing for certain.

Vodka Martini:
2-4 oz vodka
Splash vermouth (like a half tsp per drink)
Ice
Chilled martini glass
Lemon (or olives if you prefer)

Directions:
Shake over ice, serve promptly.
Enjoy :)

Cilantro Margaritas

I had never heard of this until I went to Ranch Market and ate at Tradiciones, the adjacent restaurant. In the words of Arizona Republic reporter Karen Fernau, "For Mexican-food junkies, shopping at Phoenix Ranch Market is like strolling through Disneyland." Amen sister. More on that later.

I was shopping for many other items so I didn't try the margarita and so I have no idea if mine is even similar, but I was so infatuated by the idea of cilantro margaritas that I improvised. Delicious, fresh and lovely!

Cilantro Margaritas:
(serves 2-4, depending on how thirsty you are)
10 small limes, quartered (key limes or Mexican limes)
2 cups cilantro, not chopped
4-8 oz good tequila
2 tbs Splenda (can use simple syrup)
1/2 cup orange juice
1 cup soda water

Directions:
Muddle cilantro, sugar and limes in a pitcher.

Pour in tequila and all other liquids. Stir and serve in salt-rimmed glasses.