Recently, I was asked by Liquor.com to make a recipe for their Punch of July roundup. As you can see, I went full Red, White and Blue. I also went full #TequilaSeason cause y’all know how I feel about Tequila! Check out the recipe and more pretty photos on Liquor.com’s Drinkwire!
Hellooooooo weekend party people! It’s time for another Brunch Bonanza, the segment where we talk about Brunch Cocktails.
Now, I totally consider a Margarita to be a Brunch cocktail cause when is it not Margarita Time? When? Never. It’s never not Margarita Time but most certainly never not at Brunch! Vitamin C, Sugar, Salt, Tequila, more Tequila, etc = perfect companion to the first Weekend meal of the day.
Also, it’s Blood Orange season and I absolutely love Blood Oranges. I like their flavour better than regular Oranges and the colour is just terrifying! Nothing like being afraid of the fruit you’re about to eat, amirite? No? Ok. Add to this the fantastic and SPICY 18.21 Japanese Chili & Lime Bitters and you have a cocktail to set the Devil’s Blood on fire!
Sangre del Diablo
- 2 oz Blanco Tequila or Jalapeño infused Blanco Tequila*
- 1/2 oz Cointreau
- 1/2 oz Velvet Falernum
- 3/4 oz Blood Orange Juice
- 1/4 oz Lime Juice
- 2-3 droppers 18.21 Japanese Chili Lime Bitters*
- Garnishes: Pink Salt rim and Blood Orange Wheel
Combine ingredients in Tin and shakity-shake-shake over ice. Strain into Salt rimmed rocks glass over ice. Garnish with Blood Orange Wheel. Feel the fire.
*If you’re a caucasian human, I recommend you keep things on the less spicy side. If you’re a POC, go wild, it’s up to you! If you’re half caucasian/half Mexican like I am, use 1 oz Jalapeño Tequila and 1 oz Blanco Tequila. If you’re offended by this joke, #SorryNotSorry.
Yes, that is Cointreau in a jar cause I live in a tiny apartment and we all have to make sacrifices.
Wooooooo, beautifulness is coming for youuuuuu. ¡Viva la Vida!