Cilantro Jalapeno Margarita

I’m going to be up front and admit to you all that this was pulled out of my drafts folder. It’s been sitting in there for over a year, just waiting to be shared with the world. While I’ve been trying to monitor my alcohol consumption during this time (at least on weeknights), when the weather is warm enough and the sun is shining bright, Eric and I will pour a cocktail and sit outside and chat… or just listen at all the sounds of the world.

A perfect margarita, for me, is one that hasn’t been messed with. But, I do adore anything with a little kick and this I had my first cilantro drink the other week, and I realized it'd be the perfect addition to a spicy margarita. Now, I know a "perfect margarita" is just tequila, lime and Cointreau, but this is my idea of the perfect margarita: herbal, spicy, savory, tangy and just a little sweet.

Cilantro Jalapeno Margarita

SERVINGS
1 drink (but can easily be multiplied)

GLASSWARE
Rocks glass

INGREDIENTS
2 oz tequila
1 oz lime juice
1/2 oz Cointreau
1 slice jalapeno (with or without seeds, depending on how spicy you'd like it)
5 cilantro leaves

Lime wedge (a used one will do just fine, it just needs some juice in it)
Salt (I used Tajin Clasico with Lime, but Kosher salt works fine)

INSTRUCTIONS
1. Pour salt onto a plate. Rub the rim of the glass with the lime wedge and then dip the rim into the salt, spin slowly until rim is lightly coated in salt.

2. Pour tequila, lime juice, Cointreau into a mixing glass, along with the jalapeno and cilantro.

3. Using a muddler, mash the jalapeno and cilantro until it's thoroughly broken up. 

4. Fill rimmed glass with ice and strain drink into the glass.

Mezcal Paloma

The majority of the time, I'm the one who prepares dinner.  It makes sense. I'm home before Eric, I can often get to the store... plus, I enjoy doing it. It's not that he can't cook or that he's not good at it (he's actually very good), it's just become a task that I've taken over. But why not find some time to cook together? The idea has been lingering in my mind ever since I read Ashley's Date Night In, a cookbook featuring recipes and stories from the evenings she and her husband spend preparing dishes. I found the whole thing truly inspiring and at one point even suggested it... but over a year went by gone and we never followed through. A few weeks ago, however, after a particularly hectic week, Eric suggested that we spend our Saturday night at home. The lightbulb flickered on. "Hey, we have all of these cookbooks around. Why don't we make something from one of them?" We pulled out a recent addition to our collection that features authentic Chinese recipes, made a list, went to the store, and cooked up a storm. The food was incredible. Probably the best we've ever made. And we did it together (all while sipping on palomas). This past weekend we did it again, this time going in a more Mediterranean direction: braised octopus, roasted eggplant, whipped goat cheese, and homemade pita (that evening we went with martinis).

The paloma, featured here, is an easy, refreshing drink. Typically it includes tequila, but I like the slightly smoky notes the mezcal provides. A simpler version of the recipe can be made by using grapefruit soda instead of the fresh grapefruit juice, sugar and soda water, but if you have grapefruits on hand, I prefer this method. 

MEZCAL PALOMA

GLASSWARE
Highball or rocks glass

YIELD
1 drink

INGREDIENTS
Kosher salt
1 lime wedge
1/4 ounce lime juice
2 ounces grapefruit juice
2 ounces mezcal (or tequila)
1 teaspoon sugar
2 ounces soda water
1 grapefruit wedge, for garnish

DIRECTIONS
1. To rim the glass, pour salt onto a plate. Rub the rim of the glass with the lime wedge and then dip the rim into the salt, spin slowly until rim is lightly coated in salt.

2. Pour lime juice, grapefruit juice, mezcal and sugar into a glass. Using a spoon, stir until sugar has dissolved. Fill glass with ice cubes and top with soda water. 

The Harvest Spritzer (Featuring Truly Spiked & Sparkling)

This post is sponsored by Truly Spiked & Sparkling. Thank you for supporting the brands that make A Thought For Food possible.

The other weekend, Eric and I were invited to a tailgating party/BBQ at our friend Dan's apartment. Massive piles of grilled sausage and hot dogs were served (it was a little lost on me, the non-meat eater of the bunch). Despite being the odd man out, I had a blast hanging with a bunch of food-loving folk on a beautiful autumn afternoon (plus, there were lots of fun photo ops). My contribution was a corn salad and a cooler of Truly. So, I have this cooler that's about halfway filled with bottles. Shortly after things get started, a few more people arrive with... yup... more Truly! Of course, no one complained. You can never have too much boozy sparkling water on hand, especially when you're washing down giant hot dogs (in fact, most of it went). Just thought it was funny. Apparently it's the IT drink. Who knew?!?!

Of their three flavors, I'm a bit partial to the Colima Lime Truly Spiked & Sparkling. So many beverages try to replicate "lime flavor," but this tastes just like lime. It's subtle, but definitely noticeable. Each can or bottle is only 100 calories, which is nice and low for an alcoholic beverage, and is 5% ABV. While they're super refreshing on their own, I am sharing a little creation here that I came up with to ease into fall. As to not detract from its delicate lime flavor, I simply muddled some ginger, and added tequila (because a little extra booze never hurts) and a few dashes of cranberry bitters. Topped with Truly, it's a great sipper, one that can be served at an upcoming holiday or tailgating party. 

The Harvest Spritzer (featuring Truly Spiked & Sparkling)

Yield
1 drink

Ingredients
1.5 oz tequila
2-3 peeled ginger slices
1/2 oz lime juice
1/2 oz simple syrup (see recipe below)
3-4 dashes Cranberry bitters
1 bottle or can of Truly Spiked & Sparkling Colima Lime

Directions
In a mixing glass, add tequila, lime juice, simple syrup and ginger slices. Using a muddler, mash ginger to infuse the tequila and lime juice. Strain into a highball glass. Add 3-4 dashes of cranberry bitters. Fill glass with ice. Top with Truly Spiked & Sparkling Colima Lime . 

Simple Syrup

Ingredients
1 cup water
1 cup sugar

Directions
In a saucepan, bring water and sugar to a boil. Whisk until sugar has dissolved. Simmer for 3 minutes. Remove from heat and let cool before using. Store in a lidded jar in the fridge for up to a month.