grapefruit juice

Tequila & Tiki: the Jalajaja Swizzle

/ Dani DeLuna / Leave a comment

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Happy September Monday to y’all! Hopefully things are starting to cool down for you, but if you’re living anywhere in the USA, I highly doubt it. It’s been super hot here in Brooklyn and I have it on good authority that it’s still pretty hot in SoCal and Texas too.

Not that heat = Tiki cause y’all know how I luv to Tiki The Snow Away, but nevertheless, I need a tall-icy-fruity-Rum-filled….wait, what?

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Bwahahaha! It’s not Rum, it’s Tequila! Today’s drink came about cause I really wanted to make a Tequila Tiki drink and I thought the Swizzle would be a good format. I was thinking Corralejo Reposado Tequila but then I was also thinking it’s pepper season and I remembered that this Tequila is really snappy when infused with Jalapeño (or Serrano, Serrano is super tasty too).

Go here for the Jalapeño infused Corralejo Reposado recipe.

I apparently couldn’t live without some version of Rum, so I added my new fave ingredient, Kalani Coconut Rum Liqueur. This stuff is maaaaad tasty: grassy (like a mild agricole), has some notes of chocolate, caramel, and citrus in addition to the obvious Coconut. Kalani is made with 100% Natural Mayan Coconut Rum, has a silky viscosity, a good level of sweetness, and (just like my bottle of Tequila) is from Mexico.

Sooooooo, maybe I really just wanted to make a Mexican Swizzle, mmmmhm. #MexicanPride

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The spice and juice set came about cause:

  1. Grapefruit and Tequila are best friends.
  2. Lime juice for more tartness and length.
  3. Honey cause I knew it would be a match made in heaven.
  4. Peychaud’s Bitters for anise and some interesting depth.

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Grab either yer swizzle stick or a long barspoon for this one.

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Oh and like spanish speakers do, pronounce the J’s in this drink “ha-ha-ha”, then it basically sounds like you’re laughing and will make you feel pumped to try this drink!

Jalajaja Swizzle 

  • 2 1/2 oz Jalapeño infused Corralejo Reposado Tequila
  • 1/2 oz Kalani Coconut Rum Liqueur
  • 1 oz White Grapefruit Juice
  • 1/2 oz Lime Juice
  • 1/2-3/4 oz Honey Syrup*
  • 2 dashes Peychaud’s
  • Garnish: candied Ginger, Mint sprig

Add ingredients to large Tiki mug, add cracked or crushed ice and swizzle til the glass has started to frost and everything seems to have combined. Add a lil more ice on top if needed and garnish.

*Depends on how sweet you want it. I tried it both ways and was honestly not sure which one I liked better.

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Salud and may your Tequila Tiki experiments be awesome!

Frankie’s Tropical Holiday

/ Dani DeLuna / Leave a comment

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Hey! Hey! Hey! all you Tiki The Snow Away party people! I’ve got a big drink today with Fernet Francisco that I’m pretty psyched about, so let’s get to it!

If you want to share a tropical drink during the month of January, use the hashtag #TikiTheSnowAway on Instagram and Twitter, or tag u/homebargirl on reddit.

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Around a week ago, Fernet Francisco posted a comment on my Instagram account that if I made any Tiki drinks with their Fernet, I should let them know about it. I actually had that thought way back in November but then totally forgot about it! Whoops.

So, to all my Bay Area Fernet drinking people, this drink is for you. A love letter from my expatriated heart to you and your obsession with all things Amari and all things excessive. May you have many big, boozy, fruity, Rum + Fernet drinks and may they all slap a smile on your face.

And to Fernet Francisco I say, “I love you, you beautiful thing, you.”

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Here are the cast of characters for this totally over-the-top Tiki drink:

  1. Fernet Francisco: super minty and fresh tasting, with loads of herbaceousness. Tastes and smells like plants from the Bay Area which actually poses a challenge when creating a Tiki drink. Therefore, I put it with my two fave Rums
  2. Denizen Aged White & Merchant’s Reserve Rums: LORDT knows how I love these Rums. They’re dry, deep, fruity, funky, wonderful and provide an excellent foundation in a big Tiki drink. Oh and they go sooooooo well together as a split base.
  3. Orgeat + Cane Syrup + Lime + Grapefruit + Pineapple: a helluva lot of juice and sweetness right? This combo is a total Tiki knockout. No lie, try it. The supa-fresh mintiness in the Fernet Francisco was crying out for Grapefruit and Pineapple. I added Lime for length & tartness, Orgeat for creaminess, and Cane Syrup cause this is a blended drink.

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Garnish Kween is back again with the Pineapple Spear Bunny Ears, Grapefruit Peel Rose wrapped, and speared around a Luxardo Maraschino Cherry. A fun straw is always welcome!

Frankie’s Tropical Holiday

  • 1 oz Fernet Francisco
  • 1 1/2 oz Denizen Aged White Rum
  • 1 1/2 oz Denizen Merchant’s Reserve Rum
  • 3/4 oz Orgeat
  • 1 oz Lime Juice
  • 1 1/2 oz Red Grapefruit Juice
  • 3/4 oz Pineapple Juice
  • 3/4 oz Cane Sugar Syrup*
  • Garnish: Pineapple Spear Bunny Ears, Luxardo Maraschino Cherry in Grapefruit peel Rose, plastic Sword

Combine ingredients and blend with ~6 oz Crushed Ice for 7 seconds. Pour, garnish and serve in 16 oz Tiki Mug.

*The amount of Cane Syrup depends on how sweet your Orgeat and Red Grapefruit Juice are. Increase or reduce accordingly.

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Cheers to all y’all and may your Amari-Tiki be delicious!

Citrus Oleo Saccharum & Sherbet #1

/ Dani DeLuna / 4 Comments

Citrus Sherbet 1

Punch. Punch is what’s happening and so my brain has been itching for a different kind of Sherbet to use in the Punches I’ll be making during the cold months. Lemon Sherbet is clearly the most useful and delightful thing ever, but there are more types of citrus in the world than just Lemon.

Hence, I have begun a quest to create a totally useful Citrus Sherbet. Today, I present Citrus Sherbet #1. Please bare with these iPhone photos, I wasn’t sure that this would turn out properly and didn’t photograph with my real camera. FORGIVE ME!

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To start, I grabbed a few Lemons, an Orange, a Red Grapefruit and made an Oleo Saccharum with Cane Sugar.

Citrus Oleo Saccharum #1:

  • the peels of 3 Lemons
  • the peel of 1 Orange
  • the peel of 1 Red Grapefruit
  • 12 oz Cane Sugar
  1. Combine ingredients in a jar or other sealable container and muddle so that the oil is released from the peels.
  2. Let sit in the jar for several hours or overnight, shaking occasionally. You want a syrup to form from the Citrus oil and Sugar.

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Then it’s time to make Citrus Sherbet #1.

To the Oleo Saccharum you will add:

  • 5 oz Lemon Juice
  • 4 oz Red Grapefruit Juice*
  • 3 oz Orange Juice

Add juices to jar with the Oleo Saccharum, cover, and shake until sugars have dissolved in juice. Remove peels from jar and strain Sherbet into an airtight container. Will keep for approx 2 weeks in the fridge.

*Not Ruby Red Grapefruit, just Red Grapefruit. The juice was still really tart which is important for Sherbet cause if your Sherbet is too sweet, your Punch is nasty.

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Pretty, pretty peels. Luv u lil peelies.

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Congrats! You’re done! You’ve got a tart, yet complex Citrus Sherbet and some delicious peels to use as garnishes in your Punches!

Sunburn Club

/ Dani DeLuna / 4 Comments

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Last Sunday, a few friends of mine and I spent the entire day shooting an Editorial on a rooftop in Greenpoint, Brooklyn. I’ve worked on many photoshoots before but this was my first time doing Cocktail Styling on a shoot! Yes! I was pumped!

It was a very sunny day and the EVERY INCH of the roof was painted with a reflective metallic coating of paint. We tried, oh how we tried not to get burned! Five layers of sunscreen, parasols, covering ourselves with bandanas, and standing in the shade notwithstanding, we were all pretty badly burned by the end of the day. So we poor, sad, sweat-soaked people became, #SunburnClub.

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After getting home, taking the coldest shower ever, and relaxing for a hot second, I made this drink. May the fabulousness of Sunburn Club shine brightly for a thousand summer days! Or at least until my burn turns into a nice tan.

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Sunburn Club

  • 2 oz Berkshire Mountain Distillery Ethereal Gin Batch 9
  • 1/2 oz Aperol
  • 2 1/2 oz Red Grapefruit Juice
  • 1-2 barspoons 18.21 Bitters Lavender & Sea Salt Syrup*
  • 2 dashes Regans’ Orange Bitters
  • Soda Water
  • Garnish: Grapefruit Peel Rose speared by a Blue Umbrella

Combine ingredients over ice and short shake. Strain into Collins glass over ice, add Soda Water, and garnish.

*The deal with the 1-2 barspoons of Lavender & Sea Salt Syrup is that you should add 1 barspoon and taste. If it’s sweet/salty enough, that’s all you need. If not, add 1 more but be warned, this is potent stuff!

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Here’s to summer! Cheers!

Barb’s Rhubarb Cocktail & Syrup

/ Dani DeLuna / 4 Comments

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Let’s pretend that for this post I’m a 19th Century British lady named Barbara Billingsworth and I’m obsessed with Rhubarb. Therefore, read the rest of this post in a Victorian accent and with proper diction. Marvelous.

Wednesday, 10th June

Oh, I’m so excited that it’s Rhubarb season. How terribly delightful! I’m planning all sorts of ways use my Rhubarb throughout the springtime and into the summer. I can’t even begin to express my great joy and pleasure at interacting so specially with this particular plant. It is at once both tart and sweet. Both vegetal and citrine. In essence, it is divinity itself.

I’ve decided to start by making it into a syrup for which to use in Cocktails. Oh heavens, my guests shall enjoy that quite a lot, shall they not? Yes, quite. We will go ahead and start with the recipe.

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Barb’s Rhubarb Syrup

  • 2 cups of chopped Rhubarb
  • 1 1/2 cups of Water
  • 1 cup Turbinado or Demerara sugar (or another Rich sugar)
  • 1 sauce pot
  1. Now Dear, be sure to chop your Rhubarb rather properly or it won’t cook down the way we want it to in the pot. We wouldn’t want improperly cooked Rhubarb now would we?
  2. Combine ingredients over especially low heat and simmer for just around half an hour. Please don’t let it come to a boil or the Rhubarb you may spoil.
  3. Remove from heat and cover for around three hours.
  4. Fine strain, using the sides of a spatula to press the bits of Rhubarb against the strainer, thereby leeching the maximum amount of liquid.

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Now Dears, here’s the trick. One should have around 2 cups of liquid at this time and I had us adding 1 1/2 cups of water so we could reduce the syrup after it had been strained. You’re going to want to put the syrup back on the stove (low heat) and reduce until you have more like 1 1/2 – 1 3/4 cups of syrup. You will know it because it will taste properly and have a lovely viscosity.

Once you’ve got it, let the whole thing cool ’til it is at room temperature, then strain into Jar and label. An improperly labeled jar is a sin of the highest accord, except of course, not labeling at all.

Well, do you have it? Wonderful.

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Now that we’ve got this lovely Rhubarb Syrup, let’s use it in a cocktail, shall we?

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Barb’s Rhubarb Cocktail

  • 1 1/2 oz Espolón Reposado Tequila
  • 3/4 oz Rhubarb Syrup
  • 1 oz Red Grapefruit Juice
  • 1 dash Scrappy’s Celery Bitters
  • Pinch of Salt

Combine ingredients over ice and vigorously shake. Strain into the most beautiful coupe you have. Sip whilst looking out your window or at a garden party. I would say this cocktail is on the sweeter side but complex and salty enough to keep it rather interesting.

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Cheers to you all and I hope you’ve enjoyed these recipes!

#NegroniWeek 2015 – Breakfast Negroni

/ Dani DeLuna / 1 Comment

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Hello Breakfast Kweens and welcome once again to #NegroniWeek! NEGRONIS ALL WEEK Y’ALL! All damn week! Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can check it out here.

Now, if you haven’t read my post from May 31st about how I like to make and Bottle my Negroni, you best get to it! Did you read it? Yasssss Kween. Did you not? grrrrrrl, get on it!

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This Negroni is for those of us who, like myself, are 1. obsessed with Grapefruit Juice, 2. love a good Breakfast Cocktail, and obviously 3. can’t get enough Negroni in their life!

Breakfast Negroni

  • 2 1/2 oz Bottled Negroni
  • 1 oz Red Grapefruit Juice
  • 1 dash Orange Bitters
  • Garnish: Orange Peel rose

Combine ingredients over ice and shake. Strain into chilled Coupe and garnish with Orange Peel rose.

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I want to drink two of these right now. I shall control myself but goodness, self control is hard y’all! Cheers!

Twirlin’ A Lady + Cilantro & Serrano infused Tequila

/ Dani DeLuna / Leave a comment

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Ok everyone, it’s officially Summer in New York City. It is hot as hell outside, I’m constantly covered in sweat (ewww) and the Tequila is flowing! #TequilaSeason has us in the grip!

As I’ve stated in a certain podcast (Episode 10), I don’t like to do tons of infusions because I really want y’all to be able to make these drinks at home. However, when I do, there is usually a really good reason. The good reason here is freshness.

I swear to the stars this infusion smells and tastes super extra fresh! On the nose, chile spice and cilantro notes happen before the Tequila comes through, thereby creating the illusion that everything was muddled in the glass right before you. The taste is just as exciting and very complex. It’s really quite an experience!

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I like to use Espolón for infusing anything (as well as mixing in cocktails) because it just plays very nicely with other ingredients. I already have a Jalapeño infused Espolón Blanco Tequila, so I decided to go with Reposado for this infusion. Besides, I sort of missed this particular Reposado. (Reunited and it feels so good.)

Cilantro & Serrano Chile Infused Reposado Tequila

  • 250 ml Espolón Reposado Tequila
  • 1/4 bunch of Cilantro with the stems cut off
  • 1/2 of 1 Serrano Chile, seeds and all

Combine ingredients in jar or measuring cup, stir, and cover for *40 mins. Fine strain into sealed jar or bottle.

*If you want more heat, I highly recommend removing the Cilantro at the 40 minute mark or you’ll lose that super fresh taste. You can keep the Chili going for another 30 minutes or so but you will have some SPICY ASS Tequila!

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Hello pretty, fragrant leaves. I could smell you forever.

So, what should we make with this tasty infusion? Grapefruit Juice was the first thing that came to mind. Then Cointreau. Then I just decided to make a Margarita served up and named it Twirlin’ A Lady.

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¡Muy, muy refrescando!

Twirlin’ A Lady

  • 1 1/2 oz Cilantro + Serrano Chile infused Espolón Reposado Tequila
  • 1 1/2 oz Red Grapefruit Juice
  • 3/4 oz Cointreau
  • 2 dashes Dutch’s Spirits ProhiBitters (sub Orange Bitters)
  • Garnish: Pink Salt rim and 1 Cilantro leaf

Combine ingredients over ice and vigorously shake. Seriously, shake it like you’ve never shaken anything before for around 10 seconds. This way you get that lovely foam on top. Garnish with Pink Salt and Cilantro leaf. ¡Salud!

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If only #TequilaSeason were forever!

Mother’s Day with Rosa Regale

/ Dani DeLuna / 1 Comment

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Happy Mother’s day to Mom’s everywhere! My Mother and I have a very silly, fun, and hilarious relationship. I always try to treat her like the Queen that she is but especially on Mother’s Day. What do all Queens love to drink on their special day? They love Sparkling Wine! How do I know this? Because when my Mom and I party, there is always sparkling wine. Let’s celebrate this Mother’s Day with Rosa Regale Sparkling Red!

Rosa Regale is a unique Brachetto sparkling wine from the Piedmont region of Italy. It offers a palate of fresh strawberries, wild raspberries and Bulgarian rose, complemented with crisp acidity and a round, dry finish. Sounds tasty right? Yup! Sounds like something your Mother would truly love on her special day, right? Yesssss.

Let’s get into a few ways we can celebrate with Rosa Regale.

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To start, you could chill the Rosa Regale and pour your Mother a glass. I’d recommend pairing it with some fresh strawberries and/or chocolate truffles.

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You could serve it as a fruity and fabulous Mimosa with your Mother’s Day brunch. You are making your Mom brunch right? Thought so.

Rosa Mimosa

  • 2 oz chilled Rosa Regale
  • 1 oz Cointreau, Grand Marnier or other Triple Sec (If too sweet, use 1/2 oz Triple Sec)
  • 2 oz fresh Orange Juice
  • Garnish: Strawberry

In glass combine Triple Sec and Orange Juice and stir until they’ve combined. Double strain into coupe, float Rosa Regale on top, and garnish with Strawberry.

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If you or your Mother are a fan of the Aperol Spritz, then this variation would be perfect!

Rosa Regale Spritz

  • 2-3 oz chilled Rosa Regale
  • 3/4 oz Aperol
  • 1/4 oz St-Germain
  • 1/2 oz fresh Orange Juice
  • Garnish: Strawberry halves + Orange wedge Sandwich

Combine Aperol, St-Germain and Orange Juice over ice and shake. Double strain into coupe, float Rosa Regale on top, and garnish with fruit.

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And for those Mothers who like their drinks a bit bitter or who are really fond of the Negroni, here’s a bubbly variation!

Negroni Rosa Regale

  • 2-3 oz chilled Rosa Regale
  • 3/4 oz Plymouth Gin (or other smooth English gin)
  • 3/4 oz Carpano Dry Vermouth (Sweet Vermouth will also work)
  • 3/4 oz Campari
  • 3/4 oz fresh Red Grapefruit Juice
  • Garnish: Orange wedge

Combine Gin, Vermouth, Campari and Grapefruit Juice over ice and short shake. Double strain into Rocks glass over ice, float Rosa Regale on top, and garnish with Orange wedge.

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Once again, to my Mom and all of the other moms, Happy Mother’s Day with Rosa Regale!

Thanks to M Booth for the Rosa Regale and Aperol.

Cinco de Mayo & The Casa Noble Ritual

/ Dani DeLuna / 1 Comment

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Where to even begin with this post? Where? Casa Noble Crystal Blanco Tequila + Sangrita + Corona Extra, are you kidding me? YAASSSSSS PLEASE.

I’m really pumped to be a part of The Casa Noble Ritual because it is 1. now officially #TequilaSeason, 2. I am so happy to be talking about how Mexicans drink Tequila, 3. it’s not very often that I talk about beer, let alone a Mexican beer, 4. Cinco de Mayo!

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Hello lil bottle of Casa Noble Crystal, you are so very tasty.

A great ritual must begin somewhere and in this case it begins with Casa Noble Crystal Blanco Tequila. If you’ve been reading my blog for a few months you know how fond I am of this particular Tequila. I think it’s truly one of a kind with tasting notes such as:

  • Nose: Pineapple, Strawberry, Grasses
  • Mouth: Banana, Citrus, Chocolate, Nutty, Agave
  • Finish: Smooth and velvety, low amount of “Tequila burn”, short, wide finish

Totally into it, totally ready to sip it all day on Cinco de Mayo.

Sangrita-Cinco

You may be asking the question, “What is this Sangrita business and where are the salt and lime wedges for my Tequila?” Well, that’s a great question! Often in Mexico when people drink Tequila, they don’t take it in chilled shots with salt and lime like we do in the USA, they either sip it alone at room temperature or they have it along with a glass of Sangrita.

So what is Sangrita? It’s the best chaser in the history of chasers if you ask me.

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Stacks of Citrus, Tomato Juice and Jalapeño.

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Don’t forget Cholula (or other Mexican Hot Sauce), Salt & Pepper.

Sangrita

  • 16 oz Tomato Juice
  • 6-8 oz fresh Grapefruit Juice
  • 6-8 oz fresh Orange Juice
  • 2 oz fresh Lime Juice
  • 1 Jalapeño, halved, seeds and all
  • 1-2 oz Cholula (or other Mexican Hot Sauce)
  • Salt & Pepper

Combine ingredients in large jar (32 oz or more) and stirrrrrrrr until everything has combined nicely. Let the Jalapeño sit in the jar for 1-2 hours (depending on how spicy you like it), then remove Jalapeño. Refrigerate. Sip with Tequila or use in place of Bloody Mary Mix for a totally killer Bloody Maria!

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Hello delicious, golden, wheaty Corona Extra. You’re just perfect for this tasty Ritual.

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Now that we’ve talked about the ingredients, what is The Casa Noble Ritual? Simply and in this order:

  1. Take one sip of Sangrita
  2. Then a sip of Casa Noble Crystal
  3. Finish with a sip of Corona Extra

The sip sizes are up to you but try not to get too tipsy on the first round, you’re going to want to repeat these steps many, many times. 🙂

Totally, totally fabulous right? It’s literally the best liquid flavor pairing I’ve tasted and here’s why:

  • Sangrita: Acidic and Citrusy with spice from the hot sauce and Jalapeño bring a vibrance to your mouth which can only be described as sensational.
  • Casa Noble Crystal Blanco Tequila: The sharpness of the Tequila burns just a bit, then slowly and widely leaves incredible flavours of citrus, grasses and banana, chocolate and agave in your mouth.
  • Corona Extra: The golden wheatyness of this beer is the perfect way to finish all of those bright flavours bouncing around your mouth and prepare your palate for another round.

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FYI, I’ve been enjoying the Casa Noble Ritual the entire time I’ve been writing this post.

The Casa Noble Ritual is an excellent way for any group of friends to celebrate Cinco de Mayo. Salud!

Thanks to the Baddish Group for including me in this excellent tradition! 

MxMo + Santa Monica Sunrise

/ Dani DeLuna / 2 Comments

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Well, happy Monday to y’all! I’ve decided to participate in another Mixology Monday cause the theme for this month is “Drink of Shame”. Hah! The description for this Shameful Cocktail was something to the effect of, “You know how to make a great cocktail nowwww, but what about when you were young? What was your favourite drink from back in the day but something that you’d be too embarrassed or ashamed to drink/make now?”

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Whitney Munro over at Tipicular Fixin came up with this brilliant idea and gave suggestions such as Mudslides, Jello Shots and Jolly Ranchers. Then we were encouraged to update the drink or make a variation which we would be unashamed to order in a bar. For me, this Drink of Shame is a Tequila Sunrise.

Tequila Sunrise Kitchen Riffs

Image via Kitchen Riffs

Tequila Sunrise (IBA Recipe)

  • 1 1/2 oz Tequila
  • 3 oz Orange Juice
  • 1/2 oz Grenadine
  • Garnish: Orange slice & Maraschino Cherry

Yesssssss. When I first started going dancing in my twenties, this was my Drink of Shame but at least it’s a really pretty drink! Unfortunately, most of the time it was made with bottom shelf nasty Tequila (blech), canned orange juice (gag me) and terrifying candy tasting Grenadine (kill me now). I know this is a classic Disco Era drink which is why I thought it was perfect for dancing. I mean, it IS totally perfect for dancing but goodness, let’s get some REAL ingredients up in this bitch.

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When I decided to update the Tequila Sunrise, I thought, “let’s skip the OJ all together and substitute the grenadine with something else.” The something else was Campari and the OJ became Ruby Red Grapefruit juice, Cointreau and Orange bitters. This is now a really damn tasty drink!

I named it Santa Monica Sunrise cause that’s where I was born, this actually does look like a West Coast sunrise and it totally seems like something you should order in LA.

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Note, the drink fades and so does the Grapefruit peel. That natural fade gurrrrrrl.

Santa Monica Sunrise

  • 2 oz Casa Noble Blanco Tequila
  • 1/2 oz Cointreau
  • approx 1/2 oz Campari
  • 2 oz Grapefruit Juice
  • 2 dashes Regans’ Orange Bitters
  • Garnish: Grapefruit Peel

Combine Tequila, Cointreau, Grapefruit Juice and bitters over ice and short shake. Double strain into double Rocks glass with Cracked, Crushed or Pebble ice. Slowly pour the Campari down the side of the glass so it doesn’t mix with the other ingredients and forms a layer on the bottom. Garnish with a Grapefruit peel and serve with a straw.

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Yummmmmy. I ain’t ashamed of this!

Thanks again to the Baddish Group for the Casa Noble Tequila!