Watching snow fall and breathing in the comforting scent of low burning fireplaces was conspicuously absent this year in the northwest. January boasted record temps, hovering steadily in the 50’s with two days spilling over the 60 degree mark. We held on to hope that February would give us a bit of winter, only to feel warmer as each day flew by. Flowers are blooming, weeds are growing, and while acceptance was initially difficult, it was inevitable. Spring is here.
I went through an entire grieving process for our lack of winter weather this year. We moved directly from Christmas in to the middle of spring and Mother Nature didn’t blink an eyelash or break a nail. As a matter of fact, I think she spent all of her time wreaking havoc on the eastern side of the United States.
Since we have been in an intimate relationship with spring since January, I am now ready to move on directly to summer. With that philosophy firmly in place, I am suggesting we hurry the process with a few tropical inspired cocktails.
Do you remember back in May of last year, articles and posts were shouting that limes were in short supply. Prices were rising on our favorite green citrus and we began looking for twists on trad margaritas. Mexicue had changed up the classic margarita by replacing lime juice with lemon juice. Made with Blanco tequila, cointreau, fresh lemon juice and orange juice to set off the typical bitter taste of margaritas and adding just enough sweetness.
Mexicue’s Lemon Margarita
- 1.5 ounces Blanco tequila
- .5 ounces cointreau
- 1 ounce fresh lemon juice
- .5 ounc orange juice
- Lime wedge
- Fill Mason jar with crushed ice.
- In a shaker add 1 cup of ice, blaco tequila, cointreau, lemon and orange juice and shake well.
- Pour drink into glass and finish with a lime for garnish.
If you would like more info on Mexicue’s delicious cuisine and cocktails, follow me, Twitter: @Mexicue and Facebook
**recipe provided in full by Mexicue
Caribbean Dance by Shaun the Bartender This site is incredibly informative and filled with a recipe each day. Read a bit of history and watch Shaun whip up something delicious.
- 1 1/2 ounce white rum
- 1/2 ounce Kahlua
- 1 once peach nectar
- 5 fresh raspberries ~ 3 inside the cocktail and 2 for garnish
- 1 tsp sugar – optional
- Soda Water
Method: In a shaker glass, place three raspberries, peach nectar and sugar in bottom. Muddle until consistency is uniform. In a tin filled half with ice, add measured amounts of rum and Kahlua. Cap with shaker glass filled with muddled ingredients and shake well. Strain in to glass with ice and top with soda water. Rub orange rind on the rim and garnish with the orange rind and two fresh raspberries. Watch Shaun whip up this little beauty here.
The Beach Towel by Saveur Magazine. Beautifully fresh and gorgeous to look at, this tropical sensation will whisk you away to white sandy beaches and palms gently swaying in island breezes. Shopping list; White rum, simple syrup, lime juice, strawberries, heavy cream and a banana. Full recipe and method
There are more tasty concoctions to see at some of our past posts Here.