Posted in Cocktail Friday, daily, drinks, recipe

Cocktail Friday: Watermelon Margarita

You guys. I’m writing this on Tuesday, and let me tell you, it has been one hell of a week already. Which is why I’m glad I work ahead on these posts, because I needed this one tonight. And yes, I’m aware I’m a bit behind on National Tequila Day, but you know. Better late than sober.

This margarita. Oh, goodness. It’s so tasty. It’s not too tart, not too sweet, and gets you just the right amount of tipsy. The only thing that would have made this better was a big old bowl of chips and queso.

OOOH. QUESO.

Watermelon Margarita

  • 11/2-2 cups seedless watermelon, cubed
  • 2 oz silver tequila (Patron, 1800, or don’t talk to me.)
  • 1 oz Cointreau
  • 1 oz lime juice

Puree the watermelon in a blender and strain it with a fine mesh sieve. Set aside.

Fill a tumbler with ice. Add tequila, cointreau, lime juice, and watermelon puree (you likely won’t use it all). Stir. Serve.

Yes, you could throw all of this back in the blender for a frozen version. And yes, you could rim the glass with lime juice and dip it in salt before pouring the drink. But why would you *want* to?

Posted in Cocktail Friday, daily, drinks, recipe

Cocktail Friday: Dirty Shirley Temple

While I was growing up in the Pocono Mountains, there weren’t a lot of different restaurants my family chose to go to whenever we wanted a nice meal. Hell, there weren’t a lot of restaurants, period. (Cut to 30 years later, when you can’t walk three steps without hitting yet another fast-casual chain, but I digress.) But there was one restaurant my family went to when there was something to celebrate, or we just wanted something besides a diner. I’m not sure if the restaurant had an official name, we just called it the Motel In Town, because that’s where it was.

At the Motel. In the town of Stroudsburg. We’re an uncomplicated bunch, from Monroe County.

This was my parents’ favorite restaurant in the area for years – a place where my mom could get a lobster tail, my dad could get a steak or some crab cakes, where I always ordered a plate of steamed clams because I liked to keep the shells (I was a weird kid, guys), and I always, always ordered a Shirley Temple, because I loved the idea of being able to order a “fancy” drink in a restaurant just like a grown up. I never knew that it was just Sprite with a cherry flavored syrup. I just knew it was pretty and came with fruit skewered by a plastic sword.

All these years later, I’ve had my share of “fancy” (and not-so-fancy) drinks, from the questionable malt beverages of my pre-legal years, to the Malibu Bay Breezes of my mid twenties to my now-usual order of Jack and Coke (or Ginger, in the summer), but I never thought to update my beloved Shirley to a more “adult” beverage until about two years ago.

This cocktail is the opposite of fancy. It calls for sugary soda and flavored vodka. It is horribly unsophisticated.

You know what else it is? Effective. This, my friends, is how I get what is called “White Girl Wasted”. It’s my go-to drink on game night, my Friday night stress reliever, and one of my favorite summer refreshments.

Dirty Shirley Temple

  • 1 oz Cherry Flavored Vodka
  • 8 oz Lemon Lime Soda
  • 1/2 oz Grenadine
  • Maraschino Cherries
  • Ice

Fill a tall glass with ice, crushed or whole. Add 1 oz. cherry flavored vodka. Fill with lemon-lime soda. Float 1/2 oz grenadine on top. Garnish with maraschino cherries and serve.

Tiny plastic sword optional.

Posted in Cocktail Friday, daily, drinks, recipe

Cocktail Friday: Bourbon Lavender Lemonade

A couple of months back I took a day trip with a friend to Asbury Park, NJ. It was a gorgeous spring day and we were able to do a little shopping, a little sight seeing (I’ve never been to Asbury Park but Sara was a regular visitor back in the day so she gave me a tour and a little history lesson), and we saw a great music act perform Amy Winehouse’s Back to Black album with a 25-person orchestra in an old school bowling alley. Complete with tiki bar!

Before the show, however, we stopped in one of the numerous restaurants in town for dinner and a cocktail. Being a whiskey and/or bourbon kind of girl, I decided to order their lavender bourbon lemonade, which was so tasty and such the perfect summer cocktail that I knew I would have to re-create it at home, post haste.

So I did.

Start by making a lavender simple syrup. Stir 1 cup of sugar into 1 cup of water over medium to medium-high heat on the stove top and simmer until the sugar is dissolved and the mixture is slightly thickened. Remove from heat, add 1 tsp of dried lavender and allow to cool. Strain lavender from the simple syrup and set aside (store covered in refrigerator for up to a month).

For the drink: Run a lemon quarter around the rim of a rocks glass and dip in sugar (I used granulated sugar today, next time I will perhaps use Turbinado sugar, mainly for aesthetics). Fill glass with crushed ice. Add lemon juice, lavender syrup, bourbon, and stir.

Sip while sitting on the patio and watch the evening go by.

Bourbon Lavender Lemonade

1 oz. fresh squeezed lemon juice

1-1.5 oz. lavender simple syrup (see instructions above)

2 oz. Bourbon (Maker’s Mark or Knob Creek preferred)

Fresh lemon, cut in quarters

Sugar for rim of glass

Run a lemon around the rim of a rocks glass, dip in sugar. Fill glass with crushed ice. Add lemon juice, simple syrup, and bourbon. Stir and serve.

Enjoy, guys.