This Pine Gin and Tonic recipe may seem a bit untraditional. Simple syrup and ice cubes made from pine needles? Who wants to drink a tree? Trust us – it’s surprisingly tasty (not to mention GORGEOUS!), with an earthy flavor that brings winter and Christmas to your taste buds.

This post contains affiliate links to products and services we recommend. We may make a commission, and there is no cost to you.

This cocktail involves a couple extra steps that you might want to prep the day before you actually want to make your drinks. You’ll need at least 2-3 hours to make your ice cubes and simple syrup.

How to Make Pine Ice Spheres and Pine Simple Syrup

The first step in creating this beautiful drink is to make the pine ice spheres. Start with a set of sphere ice molds. Place a small twig from a pine tree into each, cover with water, and let them freeze up.

Next, make your pine simple syrup. Simple syrup is a key ingredient used as a sweetener in many cocktail recipes. In its most basic form, it is made by combining equal parts sugar and hot water. Since sugar does not dissolve well in alcohol or in cold beverages, simple syrup is used to ensure that sweetness is uniformly mixed into a cocktail. 

To make this pine simple syrup, you first need to gather a couple boughs from a pine tree. We used about this much:

Remove the needles from the branches and rinse them well.

• Combine one cup sugar and one cup of water in a saucepan over medium-high heat. 
• Heat the mixture to a gentle simmer for 5 minutes to fully dissolve the sugar, stirring a few times. You want to see steam coming from the surface and a few bubbles. Do not let the water come to a vigorous boil or you’ll start boiling off water, which will affect your water to sugar ratio. 
• Lower your heat to medium-low. Add the pine needles to the pan and simmer gently for 15 minutes. Stir several times during the heating process. 
• Remove from the heat and cool for 5 to 10 minutes.
• Strain out the pine needles and pour the syrup into a clean, air-tight jar.

A mason jar is ideal for your homemade simple syrup, and it’s a good idea to sterilize your jar in boiling water before storing your syrup to guard against any bacterial growth. Store it in your refrigerator and it will stay good for about 2 weeks. If you want it to last longer, mix in a half-ounce of vodka to act as a preservative. This will extend your syrup’s life to about 4-6 weeks.

You can find a lot more detail and more than 40 recipes in our Ultimate Guide to Simple Syrup.

Subscribe and get our free “Ultimate Guide to Simple Syrups”
as well as notifications when we post new cocktail recipes!

Making a Pine Gin and Tonic

When your ice cubes and syrup are ready, it’s time to make the drink. Find a gorgeous glass that holds 8-10 ounces. Place a pine ice sphere in the glass. (Don’t forget to take a photo because it’s just so pretty!)

Pour 2 ounces of your favorite gin, a half-ounce of pine simple syrup, and an ounce of fresh-squeezed lime juice into a cocktail shaker with just one ice cube and give it a quick shake. You don’t want to water this drink down (since you’ll also be adding tonic water), but you want it to get mixed and cold before you pour it into the glass so the pine ice sphere doesn’t melt too quickly!

Strain into your glass, top with tonic water and enjoy!

Pine Gin & Tonic

Yield: 1

Prep Time: 5 minutes

Additional Time: 30 minutes

Total Time: 35 minutes

A beautiful, wintry, unique cocktail that will impress your guests.

Print

Ingredients

• 2-3 pine tree boughs
• 1 cup sugar
• 1 cup water
• 2 oz gin
• 1 oz fresh lime juice
• Tonic water

Instructions

1. To make the pine ice spheres: Place small pine twigs into sphere ice molds and let them freeze.
2. To make the pine simple syrup: Simmer 1 cup of sugar and 1 cup of water with the needles from 2 pine tree boughs. Gently simmer - do not boil! - for 15-20 minutes. Strain and cool.
3. To make the drink: Mix 2 oz gin, 1/2 oz pine simple syrup, and 1 oz lime juice with just ONE ice cube in a cocktail shaker. Give it a quick shake, then strain into a glass with your pine ice sphere.
4. Top with tonic water.
5. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Pine Gin and Tonic: A Drink to Impress Your Friends appeared first on Spilling Tequila.

This Fireball Eggnog recipe will spice up your favorite Christmas drink! Creamy eggnog blends deliciously with the cinnamon heat of Fireball Whiskey. Then we added a bit of orange flavor for a twist!

It’s the season of eggnog and sure, you can buy a boozy, pre-made version in your local liquor store, but what fun is that? Just buy some eggnog at the grocery store and try one of these two recipes to spike it up for the holidays.

Does Fireball Go With Eggnog? Yes!

Ever since Walmart started selling a non-alcoholic Fireball eggnog, people have been going crazy for this flavor combination. But if you want an alcoholic drink, you’ll need to add Fireball whiskey. And while I usually can’t get enough of Fireball, adding it to already-flavored eggnog just seems WAY too sweet.

The Fireball web site has a recipe they call Firenog. It’s 2 parts Fireball Whiskey and 1 part eggnog. Sounds fine, but I can never just follow a recipe. I need to make it my own.

I’ve been experimenting a lot with bitters lately and I wanted to use these orange bitters from Scrappy’s to balance the sweetness of this drink. I also decided to add a touch of Triple Sec to enhance the orange flavor.

This Fireball Eggnog recipe is simple. Pour 4 ounces of eggnog, 1.5 ounces of Fireball whiskey, 1/2 ounce Triple Sec, and 3-4 dashes of orange bitters in a cocktail shaker with ice. Shake well until frosty cold, then strain and enjoy.

But if Fireball is not your thing, any whiskey or bourbon is generally excellent in eggnog.

How Much Whiskey Do You Put in Eggnog?

You’ll want a ratio of 4:1 eggnog to whiskey. For each glass, mix 4 ounces of eggnog with one ounce of whiskey, bourbon, or your spirit of choice. Mix well and served chilled or over ice.

There are many types of whiskey, so be sure to experiment with your alcohol of choice. I tried Misunderstood’s Ginger Spiced Whiskey, it was especially delicious! Chill this drink well and garnish with some crystallized ginger for a beautiful Christmas cocktail.

I hope you enjoy these eggnog variations and have a Happy Holiday season!

Fireball Eggnog

Yield: 1

Prep Time: 3 minutes

Total Time: 3 minutes

This Fireball Eggnog recipe will spice up your favorite Christmas drink!

Print

Ingredients

• 4 oz chilled eggnog
• 1.5 oz Fireball whiskey
• 1/2 oz Triple Sec
• 3-4 dashes orange bitters

Instructions

1. Add all ingredients to a cocktail shaker with ice.
2. Shake well until frosty, strain into a glass, and enjoy!
3. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 70mgCarbohydrates: 27gFiber: 0gSugar: 27gProtein: 6g

Nutrition information is estimated and should only be used as a general guideline.

The post Fireball Eggnog Recipe {With a Twist!} appeared first on Spilling Tequila.

When it comes to big-batch beverages for your party, Sangria is one of the most fun and flexible. With fresh cranberries and a ginger kick, our Ginger Pear Sangria recipe is unique, delicious and gorgeous! And the presentation just screams “Christmas.”

There are so many ways to make a sangria. Most involve wine, fruit, brandy, and some type of fizz. Often thought of as a summer drink, we think our Ginger Pear Sangria is best in the fall or winter. It blends the spicy kick of ginger with a rich pear syrup. Throw in some cranberries and it’s perfect for Christmas!

The fizz in our sangria recipe comes from Franklin & Sons ginger beer. Franklin & Sons products were first introduced in Britain in 1886 and the Franklin brothers quickly established themselves as experts in creating authentic, high quality recipes made from delicious hand-picked ingredients. The foundation of the Franklin & Sons tonic and mixer range is Staffordshire water and the finest British sugar with the highest carbonation possible to lift the most delicate botanicals of any spirit.

They have recently launched their tonic and mixer line in the USA and they can be found at your local Fresh Market! They have club soda, tonic water, ginger beer, ginger ale, and more.

We were gifted some samples of Franklin & Sons products and were delighted by the taste and the extra-fizziness of their mixers. Their ginger beer especially caught our attention. It’s not overly spicy like some ginger beers and it has a distinct lemon flavor that we thought would be perfect for sangria.

We happened to be planning a small holiday get-together, so we set to work creating this Christmas sangria and an awesome charcuterie board to pair with it.

How to Make Ginger Pear Sangria

To make our sangria, you’ll need the following ingredients:

• 2 bottles of dry white wine (we used Dark Horse Pinot Grigio)
• 2 oz pear simple syrup (we made ours with 1/2 brown sugar and 1/2 white sugar for a richer taste)
• 2 oz ginger liqueur (we used Domaine de Canton)
• 12 oz ginger beer (we used Franklin & Sons)
• 3 pears, sliced
• 1 bag of fresh cranberries

Pour the wine, pear simple syrup, and ginger liqueur into a large pitcher or punch bowl and stir. Wash and slice your pears into thin slices. Add the pears and cranberries to the sangria. Pour in the ginger beer and stir again. Keep cold in the refrigerator for at least an hour before serving.

When it’s time to serve, pour the sangria into a glass and top off with a little fresh ginger beer. Enjoy!

Ginger Pear Sangria

Yield: 10

Prep Time: 5 minutes

Total Time: 5 minutes

A unique and beautiful sangria that is perfect for your party!

Print

Ingredients

• 2 bottles of dry white wine (we used Dark Horse Pinot Grigio)
• 2 oz pear simple syrup (we made ours with 1/2 brown sugar and 1/2 white sugar for a richer taste)
• 2 oz ginger liqueur (we used Domaine de Canton)
• 12 oz ginger beer (we used Franklin & Sons)
• 3 pears, sliced
• 1 bag of fresh cranberries

Instructions

1. Mix the wine, pear syrup, ginger liqueur, and ginger beer in a large pitcher or punch bowl. Mix well.
2. Add sliced pears and cranberries, and chill for at least an hour.
3. When serving, top each glass off with a little fresh ginger beer.
4. Please drink responsibly.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 36gFiber: 2gSugar: 29gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Ginger Pear Sangria Recipe appeared first on Spilling Tequila.

The Mistletoe Mojito is a festive riff on the classic mojito. If you love a refreshing, minty mojito, you’ll love this holiday-themed version made with cranberry juice and cranberry simple syrup.

This post contains affiliate links to products and services we recommend. We may make a commission, and there is no cost to you.

We love mojitos. We’ve made them with blueberry, jalapeno, coconut, apple and basil, and even as a mocktail. So naturally we needed to make a Christmas version. And it needed cranberry juice and snowball ice cubes.

How to Make a Christmas Mistletoe Mojito

The first thing you need for this Christmas mojito is cranberry simple syrup. We love this Organic Cranberry Spice Syrup from Royal Rose Syrups, but making your own cranberry simple syrup is easy and delicious.

Combine one cup of fresh cranberries, one cup of sugar, and one cup of water in a saucepan and simmer for about 10-15 minutes. You want the cranberries to be softened but not popped. Remove from the heat and let it cool slightly.

Strain the fruit out with a fine mesh strainer, but don’t press the berries through because that will cloud the syrup. The cooked, strained cranberries are the equivalent of fresh cranberry sauce, so eat them with your holiday meal or enjoy them on yogurt or ice cream. And save a spoonful because you’ll use it in this drink.

Subscribe and get our free “Ultimate Guide to Simple Syrups”
as well as notifications when we post new cocktail recipes!

While your syrup is cooling, gather the rest of the ingredients for the Mistletoe Mojito: 6-7 mint leaves (or more to your taste), 2 ounces rum, 1 ounce fresh-squeezed lime juice, 1 ounce cranberry juice, 1 ounce cranberry simple syrup, and 1 spoonful (about a tablespoon) of cooked cranberries.

Add the mint leaves, spoonful of cooked cranberries, and lime juice to a cocktail shaker and muddle gently. You don’t want to mash the mint leaves, you just want to massage them to release the oils.

Next, add ice, simple syrup, cranberry juice, and rum to the shaker and shake well until frosty. Strain into a highball glass — and to really make the mistletoe magic, you’ll need three ice spheres (get these ice molds to make spheres) so it looks like a snowman!

Finally, top with club soda or seltzer and garnish with a couple fresh cranberries and a sprig of mint. Cheers!

Mistletoe Mojito

Yield: 1

Prep Time: 5 minutes

Additional Time: 25 minutes

Total Time: 30 minutes

The Mistletoe Mojito is a festive, holiday cocktail made with cranberry juice and cranberry simple syrup.

Print

Ingredients

• 1 cup fresh cranberries, plus a few for garnish
• 1 cup sugar
• 1 cup water
• 2 oz light rum
• 1 oz fresh lime juice
• 1 oz cranberry juice
• 6-7 mint leaves (or more to your taste)
• Seltzer or club soda

Instructions

1. To make the syrup: Simmer the cranberries, sugar, and water in a saucepan over medium heat for 10-15 minutes, then strain and allow to cool.
2. Strain gently, don't press the cranberries through the strainer because it will cloud your syrup.
3. Reserve a spoonful of strained cranberries. Save the rest of the cranberry sauce for a meal or dessert!
4. To make the cocktail: In a cocktail shaker, gently muddle the mint leaves, lime juice and about a tablespoon of cranberry sauce.
5. Add a few ice cubes, rum, cranberry juice, and 1 ounce of your cranberry syrup. Shake well until frosty.
6. Strain into a highball glass over ice spheres, top with club soda, and garnish with a couple fresh cranberries and a sprig of mint.
7. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Mistletoe Mojito appeared first on Spilling Tequila.

Hanukkah, oh Hanukkah, come light the menorah,
Let’s have a party, we’ll all dance the hora —

{{ Insert screeching sound of a vinyl record stopping abruptly }}

No, there won’t be much partying or hora-dancing for Hanukkah 2020. But that doesn’t mean you can’t enjoy one of these amazing Hanukkah cocktails. Or two. Or five.

A Bit About Hanukkah

Somewhere around 2,200 years ago, the Jews lived in the Holy Land of Israel, which was ruled by the Persians and the Egyptian Greeks. They allowed the Jews to follow their religious traditions. But then King Antiochus IV came along and forced the Jews to worship Greek Gods. Anyone caught practicing Judaism could be killed.

A group of Jews called the Maccabees revolted and, after a 3-year war, they liberated Jerusalem from the Greeks. The Maccabees wanted to rededicate their temple to God, as the Greeks had been worshipping Zeus there. They lit the temple’s menorah (the Hebrew word for lamp) but they could only find enough oil to keep the menorah lit for one day. Miraculously, the menorah remained lit for 8 days!

Hanukkah, also known as the Festival of Lights, is celebrated for 8 days and Jews traditionally eat fried foods such as potato latkes and jelly doughnuts to commemorate the miracle of the oil.

Now I enjoy a peppermint or eggnog cocktail as much as the next person, but they don’t go very well with brisket and latkes. So I created five Hanukkah-themed cocktails to help celebrate the Festival of Lights. L’chaim!

Menorah Margarita

This post contains affiliate links to products and services we recommend. We may make a commission, and there is no cost to you.

This margarita is a bit smoky – like the candles on your menorah. It gets its beautiful blue hue from simple syrup and ice cubes made from butterfly pea flower tea (recipe below).

• Mix 1 ounce mezcal tequila, 1 ounce blanco tequila, and 1 ounce lime juice in tall glass.
• Add crushed ice and club soda, leaving about 1-2 inches at the top of the glass.
• Carefully top with crushed blue ice cubes.
• Slowly pour 1 ounce of blue simple syrup on top. As the syrup and ice cubes slowly mix with the lime juice, the bottom of the drink will start to turn purple. Once you mix it, it will all turn purple.
• Mix well before drinking to distribute the flavors.

How to Make Blue Simple Syrup

I made my blue simple syrup with butterfly pea flowers (click to buy some – they are really fun!). Here’s the step-by-step:

• Steep 1/4 cup dried butterfly pea flowers in a teapot with 4 cups of boiling water.
• Steep for 10 minutes, then strain out the flowers.
• Combine 1 cup of the blue tea in a saucepan with 1 cup of sugar. (Keep the rest of the tea to drink and to make ice cubes.)
• Heat the mixture to a gentle simmer for 5 minutes to fully dissolve the sugar. You want to see steam coming from the surface and a few bubbles. Do not let the water come to a vigorous boil or you’ll start boiling off water, which will affect your water to sugar ratio. 
• Stir with a whisk several times during the heating process. 
• Remove from the heat and cool for at least 10 minutes.
• Pour into a clean, air-tight jar. A mason jar is ideal for your homemade simple syrup. It’s a good idea to sterilize your jar in boiling water before storing your syrup to guard against any bacterial growth.
• Find more simple syrups recipes in our Ultimate Guide to Simple Syrups!

The remainder of your butterfly pea flower tea can be used to make blue ice cubes or to simply drink as a healthy tea. And if you don’t know about its magic color-changing properties, squeeze some lemon in your tea and watch it turn purple!

Vodka Gimel

Gimel is the best letter on the dreidel.

Dreidel is a game played on Hanukkah that involves spinning a 4-sided top. At the beginning of each round, every player puts one game piece into the center “pot.” Game pieces can be anything from pennies to poker chips to chocolate Hanukkah coins called “gelt.”

When it’s your turn, you spin the dreidel and the letter it lands on tells you what to do. You might get nothing (nun), you might get half the pot (hey), or you might have to put a piece in (shin). But when the dreidel lands on gimel, you win the whole pot!

A riff on the Vodka Gimlet, I enhanced this cocktail with a bit of blueberry. If you prefer the classic Gimlet, use gin instead of vodka.

• Combine 2.5 ounces of vodka (or gin), ½ ounce lime juice, and ½ ounce blueberry simple syrup in a cocktail shaker with ice.
• Shake until frosty, the strain into a coupe glass.
• Add blueberries for garnish.

Mazel Tov Cocktail

No, not molotov cocktail, but this drink does have some fire in it. And I tried so hard to make it flame. Cinnamon sticks don’t burn, they only smoke. Same with rosemary and thyme. Then I read that you could soak a sugar cube in high-proof alcohol and it would burn. No dice – even when I made a little “pool” of 100 proof bourbon inside the orange peel shell. (If anyone knows how to make a flaming cocktail garnish, please let me know!)

Flame or no flame, this fireball mixed drink pairs wonderfully with the applesauce on your latkes.

• Pour 2 ounces of Fireball Whiskey into a rocks glass (you can personalized ones – click here!).
• Add 2-3 dashes of Bitterman’s Burlesque Bitters (You need these bitters! They are a mix of hibiscus, acai, and long pepper – seriously, this stuff is amazing!)
• Add ice and stir.
• Top off with ginger ale and stir again.
• Garnish with orange peel, cinnamon stick, or something flaming!

The Jelly Donut

Jelly donuts, or sufganiyot, are a traditional Hanukkah treat. And there’s nothing wrong with starting your day with jelly donuts and a cocktail. It’s 2020.

• Rub a glass rim with lemon juice, then roll it in powdered sugar.
• Carefully place ice in the glass (I recommend ice spheres made with these molds). Don’t “drop” the ice in the glass – it will make the powdered sugar fly all over and fall off the rim.
• Pour 2 ounces of vanilla vodka, 3/4 ounce lemon juice, and 3/4 ounce Chambord liqueur in a cocktail shaker with 2-3 ice cubes.
• Shake until frosty, and strain into your prepared glass.
• Garnish with lemon peel and raspberries.

The Spinning Dreidel Hanukkah Gelt Cocktail

This sweet concoction goes down easy and makes a lovely dessert cocktail while playing dreidel.

• Squeeze some chocolate syrup onto a plate and dip a glass in it. Roll it around to get a good amount of chocolate on there and let it drip down inside the glass. For a cleaner look, you can melt some chocolate chips in the microwave and rim the glass in the melted chocolate – this is thicker and the chocolate will harden on the glass rim instead of dripping.
• In a cocktail shaker, add 1 1/2 ounces each of vanilla vodka, Rumchata, and Godiva chocolate liqueur.
• Add 3-4 ice cubes and shake for about 30 seconds.
• Strain into your glass and top with chocolate shavings.

I hope you enjoy these Hanukkah cocktails and have as much fun with them as I did. Happy Hanukkah!

The post 5 Hanukkah Cocktails to Put the Mazel in your Tov appeared first on Spilling Tequila.

Celebrate Dia de los Muertos with this surprisingly flexible Day of the Dead drink. No cherry juice on hand? You can substitute just about any red juice in this Cherry Chili Margarita – we recommend the beet juice!

This post contains affiliate links to products and services we recommend. We may make a commission, and there is no cost to you.

An Introduction to Espanita Tequila

We were gifted a couple bottles of Espanita Tequila to taste test and to create some cocktails. And it might be our new favorite tequila. Chrissy, Naomi, and I loved the smooth, slightly sweet taste and these gorgeous bottles!

Espanita Artisanal Tequila is a handcrafted, award-winning tequila created by following traditional manufacturing techniques developed hundreds of years ago in Mexico.

The unique flavor of a tequila reflects the imprint of the geographical region where the Blue Agave plants are cultivated – in the mountainous terrain of Jalisco, Mexico, called the Highlands, or in the valley surrounding the city of Tequila, known as the Lowlands. Differences in altitudes above sea level, types of soil, climate, and rain patterns impact the intrinsic characteristics of Blue Agave and result in contrasting flavors. The Agave plants from the Highlands that are used in Espanita production are bigger in size, richer in sugar content and have a longer growing cycle, producing fruitier, sweeter tequilas.

Available in Blanco, Reposado and Añejo, Espanita Tequilas retail for $26.99 to $34.99 in the US. While Espanita Blanco is bottled fresh from the still, the Reposado and Añejo are aged in slightly charred ex-Bourbon American white oak barrels for 6 and 18 months, respectively.

And it’s celebrity endorsed. Armando Christian Pérez, aka Pitbull, is Espanita’s global brand ambassador and has equity in the brand.

How to Make this Day of the Dead Drink

Since Dia de los Muertos is upon us, we decided to create something rich, colorful and delicious with Espanita Tequila. And because we love spicy drinks (like this Jalapeno Mezcal Margarita or our Death by Cider), it needed some heat. We came up with a Cherry Chili Margarita.

Now, can I tell you a secret? The drink you see in these photos is made with beet juice instead of cherry juice. That’s all we had on hand when we were taking photos, and since it’s the same color, we figured it would be fine.

But to my surprise, it turned out better than fine. It was delicious! If you like healthy beet juice, give it a try in this tasty margarita. I’m sure you could use just about any red juice you like – pomegranate, cranberry, cherry, or beet.

To make a Cherry Chili Margarita, mix the following ingredients in a cocktail shaker with a few ice cubes:

• 2 ounces Espanita Tequila Blanco
• 1 ounce fresh-squeezed lime juice
• 1/4 ounce Sour Cherry Shrub from Tait Farm Foods
• 3/4 ounce Three Chili Syrup from Royal Rose Organic Syrups
• 2 ounces organic cherry juice (or beet, pomegranate or cranberry!)

Shake until the shaker is nice and frosty, then strain into a margarita glass with fresh ice cubes. Garnish with lime wheels and enjoy!

Bonus Recipe: Mango Star-Rise with Espanita Reposado

Here’s another recipe you can try, courtesy of Espanita Tequila!

• 2 oz Espanita Reposado Tequila
• 2 oz Mango Juice
• 1 oz Orange Juice
• 1 oz Grenadine
• 1 Starfruit

1. Slice one starfruit and remove visible seeds with a tip of a knife. Muddle sliced star fruit to a pulp and measure 1 ounce of pureed star fruit in a jigger and add to cocktail shaker.
2. Add mango and orange juice (freshly pressed juice is preferable), Espanita Reposado tequila, and a handful of ice.
3. Shake well and strain into a chilled cocktail glass filled with fresh ice.
4. Gently pour grenadine down the inside of the glass so that it does not get mixed with the cocktail and slowly sinks to the bottom of the glass.
5. Garnish the drink with a slice of star fruit and serve immediately.

Cherry Chili Margarita

Yield: 1

Prep Time: 3 minutes

Total Time: 3 minutes

Our Cherry Chili Margarita is surprisingly flexible - try it with beet juice!

Print

Ingredients

• 2 oz Espanita Tequila Blanco
• 1 oz fresh-squeezed lime juice
• 3/4 oz Royal Rose Three Chili Organic Simple Syrup
• 1/4 oz Tait Farm Foods Sour Cherry Shrub
• 2 oz organic cherry juice (or try beet, pomegranate, or cranberry!)

Instructions

1. Pour all ingredients in a cocktail shaker with ice.
2. Shake until frosty cold, then strain over fresh ice.
3. Garnish with lime wheels.
4. Please drink responsibly.

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 240

The post Day of the Dead Drink: Cherry Chili Margarita appeared first on Spilling Tequila.

If you like drinks with a lot of flavor and some serious heat, drop everything and make this spicy tequila recipe. Tequila infused with garden-grown cayenne peppers, mixed with fall-favorite apple cider and some fresh ginger? YES, please! 

I’m not a gardener. I’d love to be, and EVERY year I say I’m going to set up some amazing raised bed situation… But, alas, the best I’ve done so far is some pots on the deck. It is what it is, right?

This year I tried some herbs, tomatoes and peppers. Tomatoes were a bust for whatever reason but my herbs and hot peppers did great!

I was so proud of myself for growing these gorgeous cayenne peppers I just had to do something fantastic with them. And of course my first thought was drinks instead of food, haha. I made a fun summer spicy strawberry drink but I really wanted to do more. So I came up with the idea to infuse some tequila because spicy margaritas are the best margaritas! 

How to Infuse Tequila

To infuse my tequila, I filled a mason jar with Milagro Silver Tequila, chopped the tops off of three of my cayenne peppers and sliced them lengthwise. Dropped them into the tequila, seeds and all. Sealed it up and sat it on the counter to steep. And then I washed my hands a few times and tried to remind myself not to go near my eyes for a while…

I’d planned to leave it for just 2 days, but ya know, life happens. So 5 days later I finally got around to straining and tasting. It had turned a light yellowish color. I poured just a taste into a shot glass and went for it.

OH MY GOSH. Fantastic flavor at first taste, and then holy wonderful heat. And I mean feel it all the way down to your toes heat. So good. 

I had Chrissy and Shannon come over to mix some drinks and do some tasting and we all agreed that it was soooo good. If you want a killer shot, this is it.

But, we wanted to make a fun fall drink with it so I got to thinking about fall ingredients and what might pair well, and I came up with what we like to call “Death by Cider”.  (It’s not that scary, I promise!)

How to Make This Spicy Margarita

Since we’re working with tequila, we created a fall-themed, spicy margarita for you! This cocktail is made with apple cider, lime juice, agave syrup, and fresh, grated ginger. Apple cider is a sweet fall staple that helps balance the heat, ginger is always my go to, and the lime juice and agave balance it all out. And between the pepper-infused tequila and the ginger, you’ll taste the heat in this cocktail long after you sip.

Make this drink in a cocktail shaker with ice. Pour two ounces of your infused tequila and four ounces of apple cider, then add 1/2 ounce each of fresh-squeezed lime juice and agave syrup. Grate about 1/2 teaspoon of ginger into your shaker, then give it a shake until it’s frosty. Strain into a glass with fresh ice.

The sweet of the cider, flavor of the grated ginger, and heat of the tequila are an incredible mix that has made this my new favorite fall drink! I’m going to have to infuse some more tequila so I can make a few for Halloween!

Death by Cider

Yield: 1

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Spicy apple cider margarita made with hot pepper infused tequila and fresh ginger.

Print

Ingredients

• 2 oz Spicy Tequila
• 4 oz Apple Cider
• 1/2 oz Fresh Lime Juice
• 1/2 oz Agave Syrup
• 1/2 tsp Fresh Grated Ginger
• Sliced apple, ginger and pepper for garnish (optional)

Instructions

1. Add all ingredients to a shaker with ice.
2. Shake and strain over ice into a margarita glass.
3. Garnish with a slice of apple, ginger and pepper.
4. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 26gFiber: 0gSugar: 22gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Spicy Tequila Recipe: Death By Cider appeared first on Spilling Tequila.

This Witch’s Brew Halloween cocktail is perfect for your spooky-season gathering. Get your punch bowl ready for this mysterious-looking drink!

Whenever I’m having a party that includes kids, I always make sherbet punch. It’s a simple recipe: pour 2 bottles of ginger ale in a punch bowl and add in scoops of rainbow-colored sherbet. It’s colorful, sweet, frothy, and festive. Always a crowd-pleaser.

Another reason I love it is because it’s easy to serve. I put out cups and a ladle and let the kids serve themselves. When the party involves adults, I’d also like to have something colorful, festive, and easy to serve. I want to enjoy the party and not always be the bartender!

This Witch’s Brew cocktail fits the bill.

How to Use Dry Ice in a Cocktail

The secret ingredient to this punch-cocktail is dry ice. If you’ve ever worked with dry ice, you know that it’s fun, but there are safety tips you must know.

• Dry ice is carbon dioxide in frozen form. As it warms, it turns into a gas, giving it that awesome, smoky effect. But in frozen form, it’s -110°F, so handling it properly is a top priority.
• Use gloves when handling dry ice and don’t let it touch your skin. (Keep reading for how to properly serve dry ice in this cocktail!)
• Don’t buy it too early. Five pounds of dry ice will evaporate in less than 24 hours. Ideally, you should get your dry ice just a few hours before your party. Dry ice is available at many grocery stores, Walmarts, and other retailers.
• Once you do bring it home, store dry ice in a styrofoam or insulated cooler with the lid slightly open. It needs to have ventilation for the gas to escape. You may think you need to keep it in a closed freezer or cooler, but that can result in your container exploding or your freezer shutting down!
• Use dry ice in a well-ventilated area. It gives off carbon dioxide that you don’t want building up in a closed, poorly-ventilated room. The same goes for any unused dry ice – be sure to let the gas dissipate in a well-ventilated area.

How to Make Witch’s Brew

To make Witch’s Brew, you’ll need dry ice, 36 ounces of cream soda, 12 ounces of vodka, green food coloring, and 1/3 teaspoon of matcha powder. You won’t be able to taste the matcha – it is mainly for coloring!

In a large bowl, combine cold cream soda, vodka, and matcha powder. Whisk well to fully dissolve the matcha. If clumps remain, remove them with a spoon.

Check if the color of your cocktail is right for you. If you want a different shade of green, add two drops of green food coloring at a time and mix well. Continue adding drops, then whisking, until your desired color has been reached.

Once you have the perfect “witchy” color, add a little ice to keep your brew cold. But don’t use too much ice or you’ll dilute the cocktail. For best results, make sure your vodka and soda are very cold before making the brew.

You have a couple options to create the dry ice fog. You can place your dry ice right in the punch bowl. It will stay at the bottom and guests can enjoy the fog effect without having the dry ice in their drink. My preferred option is to use two bowls. Put your cocktail into a punch bowl, then place that into a larger bowl. Carefully place the dry ice in the outer bowl, then add water to get it smoking. Check out this helpful video:

But if you want each individual drink to have the fog effect, you can place small, 1-inch cubes of dry ice into each drink. I highly recommend using a mason jar to serve if you do the ice this way – the ice will sink to the bottom and it will stay away from your guests’ lips. Be sure to advise them NOT to consume the ice!

Vodka and soda is one of the easiest, most basic cocktails you can make, so this recipe is highly customizable. You could literally mix any flavor vodka and soda and food coloring and have so much fun with it!

Looking for more Halloween-themed drinks? Try my Twilight-Inspired Vampire Cocktail!

Witch's Brew Halloween Cocktail

Yield: 6

Prep Time: 5 minutes

Total Time: 5 minutes

This Witch’s Brew Halloween cocktail is perfect for your spooky-season gathering.

Print

Ingredients

• 36 oz cold cream soda
• 12 oz cold vodka
• 1/3 tsp matcha powder
• Green food coloring (optional)
• Dry ice (do NOT consume dry ice – it is strictly for decoration)

Instructions

1. In a large punch bowl, combine cold cream soda, vodka, and matcha powder.
2. Whisk well to fully dissolve the matcha. If clumps remain, remove them with a spoon.
3. Check if the color of your cocktail is right for you. If you want a different shade of green, add two drops of green food coloring at a time and mix well. Continue adding drops, then whisking, until your desired color has been reached.
4. There are a few options for using the dry ice to get the foggy, spooky effect: You can add the dry ice directly to the punch bowl; you can add small 1" pieces of dry ice to each serving; or you can place your punch bowl inside a larger bowl and add the dry ice and some water around it. I prefer the third method because it gives the effect without the risk that anyone will touch the dry ice to their lips! Please use caution when using dry ice and read my full post for tips!
5. Please drink responsibly.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 25gFiber: 0gSugar: 25gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post How to Make a Witch’s Brew Halloween Cocktail appeared first on Spilling Tequila.

The Hot Ginger Mule is a variation of the classic Moscow Mule using Hot Ginger Lime Syrup from Royal Rose Syrups. Your mule will have a little extra kick when using this organic syrup!

This post contains affiliate links to products and services we recommend. We may make a commission, and there is no cost to you.

Mixology is such an interesting topic. Every day I’m fascinated by the different ways to make a drink. Let’s take the classic Moscow Mule for example. Vodka, lime juice, simple syrup, and ginger beer. But when I tried to determine if this drink should be shaken or stirred, I found conflicting opinions.

Some say to stir the first three ingredients, then add ice and top with ginger beer. Others suggest pouring all the ingredients into a glass over ice and leaving the stirring to the person drinking it. Still another opinion is that the drink is better when first shaken with ice – to break up the oils in the citrus and to create a delicate froth – then topped with ginger beer.

Each of these methods would result in a slightly different taste and there is no right or wrong answer. You can also alter the ingredients slightly to give a new dimension to the cocktail or alter it a lot for something totally unique.

It’s just so damn fun!

Making the Hot Ginger Mule

For this variation of the Moscow Mule, I used Hot Ginger Lime syrup from Royal Rose Syrups. I’m a big fan of their small-batch, locally sourced, certified organic syrups. The Hot Ginger Lime is an infusion of organic ginger, jalapeño peppers, and lime juice that creates a spicy and fruity profile.

To make this drink, you’ll need two ounces of vodka, one ounce of Hot Ginger Lime Syrup, one ounce of fresh-squeezed lime juice, and ginger beer. And you absolutely need a copper mule mug to serve it in!

Now, the big question… did I stir, build, or shake my Mule? I’m usually a big fan of shaking cocktails. I think the bit of foam shaking creates gives a really smooth mouthfeel and I like shaking to thoroughly combine the ingredients. I’ll also admit that it makes me feel like more of a “bartender” when I shake a drink! 😀

But for this drink, I went with the stir. This drink gets a fair amount of ice and I didn’t want to dilute it more by shaking with ice. It was just gut feeling. Next time, I’ll try it with a shake. Because I will definitely be making this drink again.

To make the Hot Ginger Mule, start with a mule mug about half-filled with crushed ice. Pour in two ounces of vodka, one ounce of Hot Ginger Lime Syrup, and one ounce of fresh-squeezed lime juice. Stir, then top with ginger beer (we love Q Mixers!).

About Royal Rose Syrups

We were gifted a sample of Royal Rose Syrups to test out and create cocktails and I have fallen in love with them. Yes, I do like to make my own simple syrups, but Royal Rose is constantly coming out with new, seasonal flavors that I couldn’t duplicate on my own. 

Their products are organic, non-GMO, and gluten-free, with ingredients locally sourced near their Newcastle, Maine facility. Each syrup is made with raw sugars, farm-fresh ingredients, and without artificial colors, flavors or preservatives.

In addition to making cocktails, these syrups are an all-purpose, natural sweetener for mocktails, cooking, baking, desserts, teas, coffees, seltzer and more. Shop Royal Rose Organic Syrups here!

Hot Ginger Mule Cocktail

Yield: 1

Prep Time: 3 minutes

Total Time: 3 minutes

The Hot Ginger Mule is a kicked-up variation of the classic Moscow Mule using Hot Ginger Lime Syrup from Royal Rose Organic Syrups.

Print

Ingredients

• 2 oz Vodka
• 1 oz Hot Ginger Lime Syrup from Royal Rose Syrups
• 1 oz fresh-squeezed lime juice
• Ginger Beer
• Crushed ice

Instructions

1. Put a handful of crushed ice in a copper mule mug.
2. Pour in the vodka, Hot Ginger Lime syrup, and lime juice.
3. Stir, then top off with ginger beer.

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 275

The post Hot Ginger Mule: Spicy Moscow Mule Riff appeared first on Spilling Tequila.

When you think of fall drinks, you probably don’t think of the Mai Tai. You think apple cider, mulled wine, and pumpkin spice, right? Well, hold on, because I’ve got a Mai Tai riff that’s absolutely perfect for the fall season. And keep reading for two more fall-themed cocktails you’ll love!

This post contains affiliate links to products and services we recommend. We may make a commission, and there is no cost to you.

What is the original Mai Tai recipe?

As with many cocktails, the origin of the Mai Tai is somewhat disputed. But the prevailing belief is that the Mai Tai was invented by Victor J. Bergeron – better known as “Trader Vic” – in 1944. This simple drink, made with lime juice, orange curaçao, orgeat syrup, and simple syrup, was meant to highlight the flavor of a 17-year-old Jamaican rum. It is said that when Trader Vic presented his cocktail to some Tahitian friends, one exclaimed, “Maita’i roa a’e,” which translates to “out of this world! The best!” And that is where the name “Mai Tai” (“the best”) came from.

You may know the Mai Tai as a tropical, Hawaiian cocktail with pineapple and orange juices and a paper umbrella garnish. This version came later, around 1954, when Trader Vic sweetened the drink up to make it more tourist-friendly to his patrons at the Royal Hawaiian Hotel in Waikiki.

If you want more info, click here for the original Mai Tai recipe.

Fall-Themed Cocktails with Rum

We were gifted a bottle of Ron Viejo de Caldas rum, an aged, golden rum from Colombia. It’s a lower-proof rum at 40% ABV. The taste is smooth and dry, and my nose detects notes of coffee. I can think of lots of ways to use this rum, but for this bottle, I was focused on fall cocktails.

Since the Mai Tai is a classic, tropical rum cocktail, I wanted to create a riff that shifted it to a warmer, more autumnal taste. I decided to substitute the lime and pineapple juices for apple cider and orange juice. And, oh does it work! It’s not tart like summer, it’s smooth like September.

To make this cocktail, you’ll need two ounces of golden rum (I used Ron Viejo de Caldas), one ounce of fresh-squeezed orange juice, 1/2 ounce orgeat syrup (almond syrup), two dashes of orange bitters, sparkling apple cider, and crushed ice.

The Late September Mai Tai is simple to build. Mix all ingredients, except the sparkling cider, in a cocktail shaker with a large handful of crushed ice. Shake until the outside of the shaker is nice and frosty.

Pour everything into a stemless wine glass or rocks glass, add a little more crushed ice, and top with about two or three ounces of sparkling cider. Garnish with dehydrated apple and orange slices.

I’ve also got the perfect meal to go with this drink: check out the award-winning Chorizo and Black Bean Chili recipe from Sip + Sanity! I loooove a good, hearty chili and a cocktail on a crisp autumn day.

Apple Basil Mojito

After creating the Late September Mai Tai, I got together with Chrissy and we made two more cocktails with our bottle of Ron Viejo de Caldas rum: an Apple Basil Mojito and a Smoked Cider Toddy.

There are two things we have in abundance right now in our kitchen: apples and basil. If you’re still hanging on to summer, maybe a low-calorie Apple Basil Mojito is the drink for you!

Start by chopping six or seven fresh basil leaves. Dice a small apple, then muddle well or pulse it in a blender so it’s partially crushed up. Add the basil and apple to a cocktail shaker.

Now you’re going to use our skinny “mojito without mint” recipe. Add 1.5 ounces of rum, 1 packet of Stevia, 1 ounce of lime juice, and a couple ice cubes to the shaker with the apple and basil. Shake until cold, then pour into a tall Collins-type glass. Add another couple ice cubes and top with seltzer or club soda. (Read about the difference between seltzer and club soda here!) Give it a good stir and enjoy!

Now… this drink is chunky. I don’t really like chunks of anything in my drinks, so we made a second one that strained out the basil and apple pieces. I taste-tested both and while I prefer the mouthfeel of the strained cocktail, the chunky one had more flavor. The choice is yours!

Smoked Cider Toddy

About a year ago, Chrissy and I discovered a smoked cocktail at Boardroom Spirits in Allentown, PA. Chrissy’s husband especially loved the cinnamon-smoked bourbon drink and bought his own smoker – which we get to play with when creating cocktails!

So our next fall cocktail is the Smoked Cider Toddy. It’s super easy to throw together in the microwave, or you can do it stove-top for a larger batch. But your first step is to get out the smoker (go ahead, buy it here – you know you want to!), fill it with some cinnamon stick pieces, and smoke the inside of the mug you will be serving in. Fill it with smoke, then cover the mug with a plate to trap the smoke in. This will “wash” the inside of the mug with a cinnamon, smoky flavor.

Next, prepare your drink. Warm a half a cup of apple cider in the microwave or saucepan. Add one tablespoon of honey, 1/2 ounce lemon juice, and 1.5 ounces of rum. If you’re making more than one, just multiply the recipe by however many drinks you need.

Take the plate off the mug and quickly pour the cider/rum mixture into the glass. And don’t forget to add a cinnamon stick for extra flavor.

If you enjoyed these recipes, we’d love it if you would support us by purchasing some of the products we use and love. We earn an affiliate commission and there is no extra cost to you!

• Hand-held smoke infuser for meats, cheeses, and cocktails
• Cocktail Shaker
• Highball/Collins glasses
• Stemless wine glasses
• Cinnamon sticks, orgeat syrup, and orange bitters

Late September Mai Tai

Yield: 1

Prep Time: 3 minutes

Total Time: 3 minutes

This fall-themed riff on the classic Mai Tai is made with golden rum, orange juice, and sparkling apple cider.

Print

Ingredients

• 2 oz golden rum
• 1 oz fresh-squeezed orange juice
• 1/2 oz orgeat syrup (almond syrup)
• 2 dashes orange bitters
• sparkling apple cider
• crushed ice.

Instructions

1. Combine all ingredients, except the sparkling cider, in a cocktails shaker with the crushed ice.
2. Shake until the cocktail shaker is nice and frosty.
3. Pour into a stemless wine glass or rocks glass, add a little more crushed ice, and top with sparkling apple cider.
4. Garnish with a dehydrated apple slice and orange wheel.
5. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 43gFiber: 1gSugar: 35gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Fall Drinks: Late September Mai Tai (and 2 more!) appeared first on Spilling Tequila.