La Catrina. Cocktail and photo by tippledpink. La Catrina 0.75 oz Espolón Añejo Tequila Finished in Bourbon Barrels 0.75 oz Araceli Marigold Liqueur 0.75 oz Cointreau 0.75 oz lime 1/2 tsp Mezcal Alipus Sta. Ana Del Rio 2 drops saline solution [Recipe below] Shake with ice and strain into a chilled Ancho Reyes Chile Liqueur-rinsed glass. After a seemingly endless summer, a chill has settled into the air and the pumpkin-spiced displays are stuffed with snacks ranging from appealing to appalling. Although my daughter staked out her stuffed unicorn Halloween costume at the beginning of Septem ..read more

Guayaba Tequila Sour. Photo and recipe by tippledpink. Guayaba Tequila Sour 2 oz Hornitos Reposado Tequila 0.75 oz rosemary guayaba [Mexican guava] simple syrup 0.5 oz lemon juice 3 dashes Peychaud’s Bitters 1 egg white Shake all ingredients but the egg white in an ice-filled shaker until frost forms on the outside of the shaker. Double strain into a chilled coupe. Dump ice from the shaker, and pour the strained ingredients back into it. Add the egg white and a stainless steel whisk ball* and shake vigorously for 15 seconds. Strain the cocktail back into the chilled coupe.** Garnish by placing ..read more

h Inner Glow 1.5 oz Espolón 100 % Agave Tequila Blanco 0.75 oz homemade crème de cacao [Recipe below] [Tempus Fugit’s is an excellent substitute.] 0.25 oz Mezcal Alipús Santa Ana del Rio 1/2 tsp grapefruit & blood orange oleo saccharum [Recipe below] Stir with ice and strain into a rocks glass over a large ice cube. Garnish with grapefruit twist. For bonus points, candy the citrus peels you used to make your oleo saccharum. Follow the instructions above, but discard the grapefruit twist after expressing its oils, then garnish with a candied peel instead. I spun mine into roses be ..read more

Photo by tippledpink. I’ve had a lot on my plate lately and have not been posting as regularly as usual. I’ll be back on schedule soon, but I thought I’d repost last year’s Halloween/Day of the Dead cocktail since some of you weren’t following me back then. Have a happy Halloween! El Cóctel de los Muertos 1.5 oz Espolón Reposado 100 % Agave Tequila 0.75 oz Pierre Ferrand Dry Curaçao0.5 oz fresh-squeezed lemon juice 0.75 oz copal-smoked raw agave nectar simple syrup (recipe below) 1 drop Calendula extract (I used Herb Pharm Whole Flower Calendula flower extract) Shake with ice and str ..read more

This Smoky Peach Margarita is Luci approved. Vintage spaghetti glass by Peg Leg Vintage. Photo by Susan Whitney.   Smoky Peach Margarita 1.5 oz Espolón Reposado 100 % Agave Tequila0.75 oz Pelotón de la Muerte Mezcal0.25 oz Cointreau 1/2 grilled peach, preferably freestone 1.25 oz Basil Limeade Concentratepinch of salt Pour ingredients into a blender with 7 standard ice cubes and blend on high until no chunks remain, then serve in a 12 oz glass. Garnish with a slice of grilled peach and a sprig of basil. I’m a goal-oriented person. For example, every summer my goal ..read more

Tequila Sonrisa. Photo by Susan Whitney. Tequila Sonrisa 1.75 oz Olmeca Altos Plata Tequila 2 oz fresh-squeezed orange juice 1 tsp lime juice 1/4 tsp Pelotón de la Muerte Mezcal 0.75 oz rhubarb purée 0.25 oz Campari Fill a 10-ounce goblet or collins glass with ice and add tequila, the orange and lime juices and mezcal. Pass the contents of the glass into a shaker, then back into the glass to mix. Combine the rhubarb purée and Campari, then pour it into the glass and agitate it slightly with a straw so it sinks to the bottom. Garnish with orange wheel wrapped with rhubarb leather. It’s Cin ..read more

Photo by Susan Whitney. Be Mine 1.75 oz Espolón Reposado 100 % Agave Tequila 1.5 oz ruby red grapefruit juice 0.75 oz Tempus Fugit Crème de Cacao Liqueur 1/2 tsp Pelotón de la Muerte Mezcal 1/4 tsp rose water Shake ingredients with ice and strain into a chilled coupe. Garnish with a rose petal. Since Valentine’s Day is next week, I’m giving you chocolate and roses. And tequila. Because I love you. The idea of a cocktail using rose water and crème de cacao has been sloshing around in my brain for weeks. I’d been thinking I’d pair it with vodka, but a glass of freshly-squeezed ruby red grap ..read more

Composite photo by Susan Whitney. Pussyhat, Pussyhat, I Love You 1 oz Espolón Reposado 100 % Agave Tequila 0.75 oz Tempus Fugit Crème de Noyaux Liqueur 0.5 oz Tempus Fugit Crème de Cacao Liqueur 0.75 oz half and half 1 egg white Vigorously dry shake ingredients for 30 seconds, then add ice and shake for an additional 25 seconds. Garnish with Crème de Noyaux meringue (recipe below). If you’ve no time to mess with meringue, garnish with grated nutmeg. Saying this weekend will be busy in Washington, DC is an understatement. Between the inauguration of Donald Trump on Friday and the ..read more

Photo by Susan Whitney. El Cóctel de los Muertos 1.5 oz Espolón Reposado 100 % Agave Tequila 0.75 oz Pierre Ferrand Dry Curaçao0.5 oz fresh-squeezed lemon juice 0.75 oz copal-smoked raw agave nectar simple syrup (recipe below) 1 drop Calendula extract (I used Herb Pharm Whole Flower Calendula flower extract) Shake with ice and strain into a chilled coupe. Garnish with a lemon peel. By now, I’ve experienced the full life cycle of Halloween:  Sugar-addled Kid > Liquored-up Wonder Woman > Sugar-addled-kid-addled Parent. It’s still a blast, but, when looking for inspiration fo ..read more

California Dreamin’ 2 oz. 100 % Agave Tequila Blanco (I like Espolón) 1.5 oz. raw lemon rosemary syrup (begin 72 hours in advance) 1 egg white Shake vigorously without ice (dry shake), then shake with ice and strain into an 8 oz. coupe. Top with chilled California brut sparkling wine (I used Piper Sonoma Brut). Photo by Susan Whitney. I’ve just returned from visiting family in Southern California, and, although we visit once a year, I’m perpetually impressed by the fruit trees and the rosemary bushes. I mean, Knott’s water park is landscaped with rosemary topiaries, for chrissake, and the City ..read more