Tag Archives: Entertaining

Quick Bites – Salt Point® Margarita Canned Cocktails Available For National Tequila Day

Now available direct to consumer

This National Tequila Day, Salt Point® Canned Cocktails offers a new ready-to-drink canned Margarita cocktail for tequila lovers with an all-natural, great tasting recipe. Made with Blanco tequila using the finest Weber Blue agave mixed with house-made triple sec, agave syrup, lime and just the right amount of carbonation, the result is a fresh and bright tasting Margarita with sweet aromatics, 10% alcohol by volume and no artificial preservatives.

One can is equal to two ready-to-drink cocktails that can be enjoyed straight from the can or poured over ice making it convenient for outdoor or indoor activities, with no mixing necessary. Now there is no longer a need to buy premium tequila, triple sec and limes at an approximate cost of eighty dollars and look for a place to store the sticky mess.

The ready-to-drink sector is now bigger in volume than the total spirits category in the US, and is expected to overtake wine this year, according to the June 2021 IWSR Drinks Market Analysis. 

The ultra-premium and eye-catching design is blazoned with a whimsical mermaid reminiscent of seaport characters and stories, like all Salt Point packaging.

Margarita joins the successful Salt Point line up of canned cocktails, including Moscow Mule, Greyhound and Gin Highball.

All Salt Point cocktails retail for $4.99 per can or $17.99 4-pack in 11 states including California, Oregon, Washington, Hawaii, Nevada, Arizona, Montana, Tennessee, Oklahoma, South Carolina, Connecticut and newly available direct to consumer online at www.saltpoint.co.

Salt Point Margarita Canned Cocktail

About Salt Point 
Salt Point Canned Cocktail Co. was one of the first ultra-premium canned cocktail companies to market, canning cocktails since 2013, created by female founder, Heather Wyatt. Inspired by Salt Point, a Northern California State Park two hours north of San Francisco on the Pacific Ocean, a place that evokes the natural beauty and character of Northern California and seaport towns everywhere. Salt Point has four refreshing canned cocktails in their line up with all-natural ingredients and premium spirits, including Moscow Mule, Gin Highball, Greyhound and the new Margarita with disruptive packaging highly recognizable by their seaport characters. Visit us at our website or follow us on InstagramFacebook or email us at info@saltpoint.co.

We hope you enjoy these “quick bites” of news. If you have questions or comments, please reach out to Karie@basilandsalt.com

Sip Island Inspired Cocktails by Tommy Bahama’s in NYC

I can’t think of a tastier way to make it through mid February than with an island favorite – rum. The Rum Babalu makes for the perfect after-work happy hour, combining the sweet flavor of maple syrup with rum, ginger beer, lime juice and bitters. Round up your friends and open that tiki bar for this mouth-watering, signature cocktail.

Conveniently located in Midtown Manhattan on Fifth Avenue at 45th Street, Tommy Bahama Restaurant & Bar is the ideal location for lunch, dinner or Happy Hour. When the world opens, stop in and ask them to make you one. For now…here is the recipe, courtesy of Tommy Bahama.

Tommy Bahama's Rum Babalu

  • Difficulty: Simple and Quick
  • Print

  • Tommy Bahama Rum Babalu2 parts Kirk and Sweeney 12 Year Rum
  • ¾ part fresh lime juice
  • ½ part maple syrup
  • 1 part ginger beer
  • 1 dash of Angostura bitters

Glassware: Double Rocks

Ice: Cubes

Garnish: Orange peel

Instructions: Pour all ingredients into a mixing glass except the ginger beer. Add ice and shake with a Boston shaker. Strain over fresh ice. Top with ginger beer and garnish with an orange peel.

Tommy Bahama Restaurant & Bar – New York,  551 Fifth Avenue, New York, NY 10176 




Your game-day crowd will roar for more of Tilted Kilt’s famous tailgate cocktails

These delicious libations will have your thirsty football crew ready to cheer on their favorite team this season.

There is nothing like “Game-Day Fever” and making sure you guests, fam and crew are covered with great appetizers and cocktails is a must. 

Today we are sharing two of Tilted Kilt’s best cocktails and we hope you will stay tuned as we  bring you more wicked delicious recipes from the famous  Tilted Kilt pub. 

Tilted Kilt's Old Salty Dog

  • Difficulty: A simple cocktail you will love
  • Print

Tilted Kilt's Old Salty DogIngredients

  • 2 ounces Three Olives Naked Vodka
  • ½ ounce Monin Habenero Lime Syrup
  • 3 ounce Sun Orchard Grapefruit Juice
  1. Garnish with Lime Wedge on glass. on ½ Salt Rim Glass
  2. Build in Shaker Glass with ice. Shake vigorously. ½ Salt rim fresh glass. Strain into glass with fresh ice

Tilted Kilt's Black & Blue

  • Difficulty: A simple cocktail you will love
  • Print

Tilted Kilt's Black & BlueIngredients

  • Equal Parts Blue Moon Belgian White
  • Equal Parts Guinness Stout

Pour glass half full with Blue Moon, use a spoon to float Guinness gently on top until the glass is full.



spirited holiday yule nog

As the temperature drops and with the holiday season in full swing, there is no better way to celebrate than with a traditional festive beverage. Eggnog, a spiked mixture of egg yolk and milk, has been around for centuries and is often enjoyed around Christmas time.

In the American North it is mixed with coffee or rum, a technique brought to the Northern coastal states of New England by merchants and pirates. The merchants would often trade spices for textiles like twine used for fishing nets. These spices, such as rum and coffee were mixed with the delicate smoothness of the creamy eggnog becoming a fan favorite. And of course we all know how the pirates handled their days and nights at port. ~ Wikipedia

This holiday season, Salt & Char located in Saratoga Springs, will be serving up a special eggnog cocktail—the Salt & Char Yule Nog. The cocktail includes real cream and eggs, along with, cognac, jagertee, sugar, cinnamon, and much more.  If you aren’t in the area to stop by Salt & Char and taste this dazzling delight in person, the mixologists have shared their recipe with us so you can sip this beauty at your next holiday cocktail party.

Salt & Char Yule Nog

Yields 12 glasses


  • 6 eggs, separated
  • 1 cup milk
  • 1 cup cream
  • 1/2 cup brown sugar
  • 2 teaspoons white sugar
  • 2 teaspoons vanilla extract
  • Pinch cinnamon
  • Pinch kosher salt
  • 6 ounces cognac
  • 1 ounce jagertee
  • Orange and nutmeg to garnish


Mix egg yolks and brown sugar. Slowly add in milk and cream. Add vanilla, salt, white sugar, cinnamon, cognac and jagertee. Whip egg whites then fold into liquid mixture. Serve in chilled glass. Top with orange zest and nutmeg.

naked corn on the cue

Summer cookouts are a favorite here at basil & salt and as always fresh foods are on the menu.

Whether you use the backyard barbecue or cook over a pit, fresh corn tastes a little better with a bit of char and smoke.

Lay your clean, shucked corn naked on the grill for a total cook time of about ten minutes. Turn often to ensure an even char.

Quick Tip

fresh cornIf you prefer your corn very tender or if you would like to lessen the grilling and char time, place unshucked corn in the microwave for up to 3 minutes. Cool, shuck and gently clean for grilling.



Enjoy a few of our other summer favorites!

Lemon Curd

DIY Mimosa Bar

Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.

As always, I am raising a glass to you. Karie

You can find us on facebook and instagram @basilandsalt email: karie@basilandsalt.com

profile picKarie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.

Here’s The Deal with Entertaining by Ginger Johnson


  1. to hold the attention of pleasantly or agreeably; divert; amuse. 
  2. to have as a guest; provide food, lodging, etc., for; show hospitality to.

Ginger 3-020My Fine Husband inherited my enthusiasm and love for entertaining when we got together. Rather, he accepted my desire because he has seen, though doing it with me, the true joy it can bring to others, the joy it brings us and the community it builds.

Entertaining to me means treating people. Taking care of them in a hospitable manner, letting them know you care about them, anticipate their requests and generally make them welcome in all regards when you invite them to your home. Letting them let it all hang out – or at least hang in a relaxed, this feels great way. It’s sweet success for all.

To this end, it’s always confounding to me when people share the well-intentioned thought rarely true sentiment: “We’ll have you over as soon as….” The new floor gets put in. The kids are gone to college. I finish painting the rec room.

Ginger Feb 4 2016NEWS FLASH: I don’t care about these things. I care about hanging out with you. Your floors can be not freshly swept, the bathroom can be in need of a tub scrub, and the menu can be beans and weenies. I don’t care.

What I do care about – as guest and host – is that we share times and create memories together. THAT’S what entertaining is about. Like the definition above states, to pleasantly hold the attention of – all of us can do that without pristine home environs.

Yes, make sure it’s not a tornado, that people have clean dishes and reasonably comfy spots to sit…and beyond that, simply get over yourself and invite some people over. The excitement of being invited rules the day and should guide the effort.

Ginger Feb 4 2016 IIThe memories are what people remember. The hospitality you give them in the uber busy world around us. It’s the fabricated opportunity we make ourselves to slow down and enjoy each other.

In a world we’ve built – harried, bustling and noisy – entertaining is an island of fun, rest, and relationship building. I highly recommend you host at least 2 parties this year. Dinner, outdoor, BBQ, tapas, holiday – whatever. The occasion doesn’t matter. What matters is that you do it.

So the deal is to just do it. You’ll be very glad you did (so will your guests). Next time you’re in my neighborhood, give me a call in advance. I’ll be glad to have you over for dinner.

Till the next time ~


You can find Ginger at the links below and also follow her on Twitter. 

Entertainer, Flavor Maker, Speaker & Presenter, CEO Ginger Johnson & Women Enjoying Beer TEDxNapaValley  Talk

      “Super Bowl” of Chili Recipe Contest Winner

      A large pot of thick, rich, hot chili underneath a layer of sour cream and sharp cheddar cheese always pleases the football crew.  So I ran the “Super Bowl” of chili contest on my blog and Facebook page, requesting our readers to send in their recipes and boy, we received a medley of recipe types.  Chili is one of those dishes where the variations are endless and it can differ a large degree from region to region.  There are recipes that contain beans, meat, veggies, peppers and spices, while others include rice and believe it or not one even came through with peanut butter as an ingredient.  In doing a bit of research I found that Cincinnati chili is usually served over spaghetti and can contain cinnamon and chocolate or cocoa. I definitely need to give this one a whirl simply out of curiosity.

      First I want to thank everyone who participated and took the time to send us your recipes.  It was difficult to choose just one out of all of  the delicious entries we received.  The recipe that we just kept gravitating back to was entered by Steve Cylka of The Black Peppercorn, who submitted his Texas Chili with Steak, Corn and Black Beans.  This recipe called for 2 pounds of steak and is exquisite. He suggests nacho chips for scooping or crusty bread for sopping.

      Texas Chili with Steak, Corn and Black Beans


      • 2 tablespoons oil
      • 3 garlic cloves, minced
      • 1 onion, chopped
      • 1 bell pepper, chopped
      • 2 pounds steak (sirloin, blade, rib eye or other ~ used blade for this one)
      • 1 can diced tomatoes
      • 1 can black beans, drained
      • 2 cups frozen corn
      • 1 tablespoon paprika
      • 1 tablespoon cumin
      • 1 teaspoon ground coriander
      • 1 teaspoon cayenne pepper
      • 1 teaspoon black pepper
      • 1 teaspoon salt
      • 1 tablespoon honey
      • grated cheddar
      • sour cream


      1. Heat oil in a large pot.  Add the garlic, onion and bell pepper.  Stir to ensure nothing sticks to the bottom of the pot
      2. Cut the steak into small cubes, cutting away fat and any membranes from the beef.  After the onion and pepper have been cooking for a few minutes, add the cubed steak.   Cook for 5-7 minutes stirring occasionally.  The steak should be browned on all sides.
      3. Stir in the tomatoes, black beans, corn, spices and brown sugar.  Bring to a boil and lower the heat to a low simmer.  Cover and let the chili cook for at least an hour.  Stir it every 10 minutes to make sure nothing sticking to the bottom of the pot.
      4. Ladle into a bowl.  Garnish with cheddar cheese and sour cream ~ serve with nacho chips or crusty bread.

      Please join us on Facebook and at Examiner.com ~ Tacoma Home and Living section for more recipes, cocktails and events.