Cocktails that stick with me tend to fall into two categories: those that tasted amazing and those that appealed to me visually. For example, I can tell you the first time I tasted bell pepper in a cocktail and fell in love with a whole new world of savory cocktails (Las Perlas in downtown L.A.). I can’t recall what it looked like, but I can remember how it tasted. I’ve gone to that flavor combination many times (and a few cocktail riffs have shown up on this website too).
And then there are those cocktails that, visually, wowed the pants off me. When I was in Chicago years ago for a trip I decided to pop over to The Aviary because a friend had recommended it. We went at opening and did not get a reservation as advised (Which seemed like such a crazy idea at the time. Oh how times have changed!) but lucked out and got a table with little wait. I can see the plastic bag filled with smoke, a cocktail glass hidden away within. I remember the small crack of opening the ice sphere that housed a cocktail. The feel of the paper bag wrapped glass bottle. But I could not tell you what any of these tasted like. I sat here and tried but it’s the memory of how they looked, more than taste, that has stuck with me.
Today I’m hoping to bridge that gap for you all with this newest cocktail. With flavors both familiar and a little outside the box, and a touch of theatrics in the garnish, this cocktail, which I’m calling The Purple Halo (that will make more sense later) is both tasty and a stunner to look at.
I’ve partnered again this week with Exotico Tequila, and long time favorite Mountain Valley Spring Water to make a cocktail you can impress your guests with all summer long. The base of the cocktail is Exotico Tequila Blanco, made from 100% blue agave and has a slightly spicy flavor profile that mixes really well here. I paired it with agave, lime, and fresh basil to play off its herbal notes. The cocktail then gets a good splash of Mountain Valley’s Sparkling Essence Blackberry Pomegranate Water. Mountain Valley has smaller bubbles, so it adds just a touch of effervescence to the drink without overpowering it. The all natural flavors also add subtle hints of flavor and don’t hijack your drink (or make it taste artificial) resulting in a nicely balanced cocktail.
While delicious on its own, I wanted you to also remember this visually, and that’s where butterfly pea flower tea comes in. If you’ve come across those color changing cocktails on Instagram, this is where they are getting their magic from. You don’t need to be a cocktail wizard to pull this trick off; you just need to be able to order online and make a cup of tea. I was introduced to this tea a few years back when I was still making cocktails with the local Los Angeles pop up The Coconut Club. We made a welcome Ti’ Punch that changed color before the guests’ eyes. They got a kick out of it; we got written up in the local paper. And now your guests will remember your drinks and talk about it for years to come (I cannot guarantee this). The tea changes color, from a dark cobalt to purple or pink, depending on the pH of the liquid you add to it. In this cocktail, the lime juice will start that color change as the ice cube of tea melts into the drink, creating rings of color in the glass.
The butterfly pea flower tea is very, very mild and with the slow dilution does not contribute significantly to the overall flavor of the drink… but it does look cool! So, if you don’t want another box of tea bags taking up real estate in your pantry, you can leave this out and enjoy the cocktail as is.
Ok, so let’s make something cool now!
The Purple Halo
1-1/2 cups Mountain Valley Spring Water
2 tea bags Butterfly Pea Flower Tea
1-1/2 ounces Exotico Tequila Blanco
5 basil leaves
3/4 ounce freshly squeezed lime juice
1/2 ounce agave syrup
2 ounces Mountain Valley Sparkling Essence Blackberry Pomegranate
basil leaf for garnish
- First, make the butterfly pea flower ice cubes by bringing 1 cup of Mountain Valley Spring Water to just under a boil. Add in tea bags and steep 10 minutes. Remove tea bags and let cool. Pour water into sphere molds and freeze overnight.
- To make the cocktail, remove ice spheres from molds and set aside. In the bottom of a shaker, muddle basil leaves with tequila. Fill shaker 2/3 with ice and then pour in lime juice and agave. Shake 20 seconds and strain into an oversized coupe or double rocks glass. Add butterfly pea flower ice sphere and top with Mountain Valley Sparkling Essence Blackberry Pomegranate. Garnish with basil leaf. Watch as the rings slowly start to form.
For more information on Exotico Tequila, please visit them at exoticotequila.com. For more information on Mountain Valley Water, please visit them at www.mountainvalleyspring.com
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This post is brought to you by House of Angostura. Recipe and ideas are my own.
This post is brought to you by El Mayor Tequila. Recipe and ideas are my own.
Not long ago a Mint Julep was a Mint Julep: bourbon, mint, sugar, silver cup. Bam. But as bartenders and cocktail enthusiasts have brought an inquisitive eye to old recipes, here today we’re riffing on this classic with our partner, 
El Mayor Añejo Tequila is fantastic sipped on its own, but the tequila also mixes quite well in cocktails. Especially when the spirit needs to be strong and shine through a whole lot of crushed ice! The 100% blue agave añejo is aged in white oak barrels for 18 to 36 months, giving it the distinctive oak-y nose, golden color and slightly sweet and spicy flavor profile. If you’re going to use a tequila in a julep recipe, this is the one.
For this recipe I forgo the muddled mint (*gasp*) and instead opt for a creme de menthe liqueur to add the minty flavor and a touch of sweet. I like the bracingly cool mint liqueur up against the tequila. Also, if you’re serving this up at your party it’s going to save you some time since you won’t have to muddle all those mint leaves. To round out the drink, I’ve added in a few dashes of aromatic bitters and a touch more sweetness with some demerara syrup. The drink needs that last touch of sugar to balance it out along with the bitters.
Lastly, I gave this julep a crown of mint (I couldn’t leave the fresh mint out completely), like its own little laurel wreath. And you don’t have to make it rain powdered sugar on your julep for a garnish, but it sure does look pretty.
So, let’s jump start this Cinco de Derby party and mix up a batch of Tequila Juleps. It’s a sure bet!
This post was made in partnership with Chila ‘Orchata. Recipe and ideas are my own.
Now there might be some purists out there who like their Irish Coffee in the straight, no nonsense way: Irish whiskey, coffee, cream. And that’s all good and fine, but I did not create this website to just stick to the classics. So, for those of you looking for a way to make an Irish Coffee even better (yes, I am saying I like my version better), then let’s talk about how to do just that.
I’ll just say that we’re going to leave the Irish whiskey where it is; you really don’t need to change that part. But now here’s the fun parts: Chila ‘Orchata and spiced coffee syrup. Today we’re teaming up with 
And while you could definitely top yours off with plain old whipped cream, I’m going the coconut cream route with just a touch of sweetness from maple syrup. You can actually pick up coconut whipped cream at the grocery store now, but if you have a can of coconut cream at home and a whipper, I’m including how to make it in the notes below. The coconut cream pairs really well with the cinnamon and spices, and I prefer mine barely sweetened to offset the sweetness in the drink (another plus to making your own coconut whipped cream is the ability to control the sugar going into it).
24 Karat Irish Whiskey
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
Changing up your brine means you can have pickled beets 5 different ways if you liked. Today I’m adding in fennel and 
3 large beets (about 1 lb)