Category Archives: Drinks

Alton Brown’s Margarita Recipe

2 ounces 100% agave silver/blanco tequila, divided
1 tablespoon kosher salt
4 limes, divided
1/2 small Hamlin or Valencia orange
2 tablespoons light agave nectar
3/4 cup ice cubes, about 3 to 4

Pour 1/2 ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.
Halve 2 of the limes, cut a thin slice for garnish from one, and set aside. Juice the halved limes into the bottom of a Boston style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add to the juice. Add the agave nectar to the cocktail shaker and muddle for 2 minutes until juices release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the spent fruit bodies.
Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.

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Source: Alton Brown’s Margarita Recipe

Raspberry-Mango Sangria

1 mango, peeled, pitted, flesh thinly sliced lengthwise
1 cup raspberries
3 tablespoons raspberry liqueur
1 bottle (750 ml) rose wine
4 cups (32 ounces) chilled lemon-lime soda
Ice

In a pitcher or large bowl, combine mango, raspberries, raspberry liqueur, and rose wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add lemon-lime soda and ice.

Summertime Sangria

1 Bottle of White Zinfandel
8 ounces of Strawberry Daiquiri Mix (non-alcoholic)
6 ounces of Peach-Flavored Mixer (such as Fuzzy Navel – non-alcoholic)
8 ounces of pineapple juice
16 ounces of pineapple rum
Assorted fresh fruits: strawberries, pineapple, lemons, limes, oranges, or peaches (any combination)

Combine the wine, fruit juices, and rum in a pitcher. Cut up any fresh fruit you’d like and put into the pitcher. Chill in the refrigerator, and serve.

Arnie Palmer Jelly Shots

Lemon Syrup

1 ½ cups water
1 cup granulated sugar
4 medium lemons, each cut into 8 wedges

Simple Syrup

1 cup granulated sugar
1 cup water

Tea Layer

1/2 cup brewed unsweetened black tea
1 envelope Knox gelatin
1/2 cup sweet tea vodka
1 to 2 teaspoons Simple Syrup or agave nectar, if desired

Lemonade Layer

2/3 cup Lemon Syrup
1 envelope Knox gelatin
1/3 cup vodka

Prepare the Lemon Syrup:Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.

Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!

Prepare the Simple Syrup:Combine sugar and water in a medium saucepan. Heat over medium heat until the sugar is dissolved, about 5 minutes. Remove from the heat and allow to cool to room temperature.

Prepare the Tea Layer: Pour the brewed tea into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and stir in the sweet tea vodka. Taste and add the simple syrup, if desired. Pour mixture into loaf pan and refrigerate until set, 1 to 2 hours. (When set, the mixture will be cloudy.) Prepare the Lemon Layer.

Prepare the Lemon Layer: Pour the lemon syrup into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat, and stir in the vodka. Allow the mixture to cool slightly.

Remove the set Tea Layer from the refrigerator. Using a fork, rake the set mixture until small, uniform globules form. Ladle the Lemonade mixture into the pan over the Tea Layer. Return the pan to the refrigerator until fully set, several hours or overnight.

To serve, cut into desired shapes. Makes 18 to 24 jelly shots.

via Drink the Book: Arnie Palmer Jelly Shots | Serious Eats : Recipes.

DIY Sour Mix

Notes:
If youd like to use oranges, grapefruits, or agave nectar, keep in mind that they are sweeter than the ingredients in this recipe so youll have to adjust the quantities to taste. Refrigerate the mixture, and it should last a week or two. You can tell its turning if it starts to get cloudy particles. Adding a little vodka will make it keep a month, but it wont taste as fresh after a long storage.

Special equipment: Juicer, fine-mesh strainer

Yield:
Makes about 2.5 cups

Ingredients
1 cup sugar
1 cup water
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice

Procedures

Make simple syrup by bringing the sugar and water to a boil, about 7 minutes. Stir to dissolve sugar. Remove from heat and let cool.

While the syrup is cooling, strain freshly squeezed lemon and lime juice into a resealable bottle, discarding the pulp. Pour in the cooled simple syrup. Shake and use immediately or refrigerate.

via DIY Sour Mix | Serious Eats : Recipes.