Boy do I have a REAL TREAT for y’all today!
A little while ago, I contacted a devastatingly beautiful and hilarious friend of mine who also happens to be one of the country’s best and brightest Mixologists. In a job that could easily be described as, “the best flippin’ job in the flippin’ universe,” her daily duties involve sampling the newest liquors in the industry and creating exciting drinks for the companies that seek out her wisdom.
Naturally, I asked her to write a Better Booze and Garnishes column for our lowly website. Thankfully, she obliged.
I’m proud to present the first in a long line of lovely Booze Musings from Bex, the comely young Drink Designer with a heart of Goldschlager. Enjoy!
The Fall Margarita
It seems like only yesterday we were nursing our July 4th hangovers. Before you know it, we’ll be praying Grandpa doesn’t burn down the house with his electric blanket and pretending we didn’t hear Mom tell us that we really needed to gain those five pounds.
People, it’s time to get in the holiday spirit. And I’m not talking decorating the house at an obscenely early time or pulling out last year’s gift from Aunt Beverly for an (ugly) Christmas Sweater party… I mean booze: The real holiday spirit. It’s time to put away the worn afghan blanket and cozy up to our favorite holiday coping mechanism: TEQUILA.
Typically, the margarita is considered a classic summertime drink. No more, I say! I refuse to limit my imbibing of this sweet agave nectar to just three months (or 8, if you’re in Texas) out of the year.
My solution? A fall margarita; the best cure for a pumpkin-patch photo meltdown.
Easy to make, and oh-so-rewarding, the fall margarita will have us in brownish-orange squash and cornucopia buying mode in just a few easy steps.
And let’s be honest, what better way to prepare yourself for the exercise of carving a perfectly roast turkey with an exclusive Food Network carving knife (one of the few gifts from 2011 you didn’t return/re-gift) that would rival a pre-revolutionary machete, than with a cocktail!
What you’ll need:
Tequila (any brand will do, although I would suggest an añejo or reposado to give it a nice, smoky flavor)
Fresh Pressed Apple Juice
Combine the following ingredients:
2 ounces of Tequila (3 if relatives are in town or you just returned from the mall)
3 ounces of Fresh Pressed Apple Juice
½ ounce of fresh lime juice (Bottled lime juice will not taste the same! If you don’t have a citrus press, you can find this one at target or central market. Otherwise, take out some frustration by squeezing half a lime into your drink)
½ ounce of maple syrup
1 pinch of cinnamon (the easiest way to do this is to pour some cinnamon into your hand and pinch it into the drink. Too much and you’ll end up choking like those weird people on Inside Edition!)
If you own a Boston shaker, pour the contents in, top with a pint glass, and shake what your momma gave ya for about 30 seconds. If not, I admire you for getting this far in life without owning the proper tools to make a cocktail! Now get your butt to a liquor store!
If you want to get really fancy you can do a cinnamon sugar rim. Just combine cinnamon and sugar into a shallow dish. Place a lime wedge on the rim of your glass and turn it in a circle. Next, dip the rim of the glass into the cinnamon sugar.
Pour the ingredients into your rimmed glass. Carefully cut an apple slice, drizzle it with caramel syrup and dip it into the cinnamon sugar.
Admire your work, and chug-a-lug.
I also encourage a tall glass of water between each margarita; this is what we booze professionals call “hangover prevention.”
Be safe, and remember: An apple (margarita) a day keeps the (family) doctor (of psychology) away!