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5 Tequila-Filled Cocktails to Kick Off Your Weekend

5 Tequila-Filled Cocktails to Kick Off Your Weekend


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Tequila sets the beat for summer cocktails. While lots of people will celebrate National Tequila Day with a margarita, I’d suggest serving a few cocktails that are just as good — but a little less expected.

The key to hosting friends is to keep it effortless — especially when it comes to preparing cocktails. Here are a few easy-to-create selections to help you along the way.

Añejo Old Fashioned


Herradura

Could this be the perfect end-of-summer cocktail? It's a taste of the season with an early fall twist — so you get the best of both worlds. Serve it with a savory dish and your guests will be thrilled. Click here for the Añejo Old Fashioned recipe.

Lili's Curves Cocktail

A seductive tequila cocktail using Espolón Silver that’s perfect for Cinco de Mayo. You can find it at Galli's in New York City. Click here for the Lili's Curves Cocktail recipe.

Mexican Mojito

A spicy tequila twist on the mojito using Partida blanco tequila. Click here for the Mexican Mojito cocktail.

Sriracha-Peach Smash Recipe

Spicy and sweet, this cocktail combines unusual flavors that blend beautifully. Try this and other killer tequila cocktails for summer. Click here for the Sriracha-Peach Smash recipe.

Veracruzana Cocktail

This cocktail is an ode to Mexico’s oldest and largest port, the home of the sweet Veracruz pineapple. Click here for the Veracruzana Cocktail recipe.


How to Make a Perfect Tequila Cocktail&mdashand 11 Recipes to Get You Inspired

Is it just us, or does warmer weather call for celebrating with a little tequila? The agave-based spirit is best-known in America for being the base of a salty and sour margarita at your favorite neighborhood Mexican restaurant, but tequila is made for much more than mixing with Cointreau and lime juice. The bubbly, grapefruit-centric Paloma is actually the drink of choice in Mexico, says André Darlington, author of Booze Cruise: A Tour of the World's Most Essential Drinks, out this May. He also often sees tequila mixed with fresh orange juice in Mexico's cultural and culinary hub of Oaxaca, but notes that people both in Mexico and around the world love tequila and other agave-based spirits, like mezcal, for their versatility.

"They mix well with almost anything&mdashparticularly mezcal&mdashbut agave spirits do have some favorite flavor partners," says Robert Simonson, author of Mezcal and Tequila Cocktails: Mixed Drinks for a Golden Age of Agave, out this month. "Among the things that go best with tequila in a mixing glass are sherry, pineapple, lime, jalapeño, grapefruit, ginger, and pear."

Both writers agree that building the perfect tequila cocktail starts with tequila that's made with 100 percent agave. Darlington says Cimarron is typically the well tequila of choice at your favorite craft cocktail bar, and he also loves Corralejo. We've included some other delicious options in the recipes to follow. And be sure to note when a recipe calls for tequila blanco (also known as silver tequila), reposado, or añejo to get the flavor profile just right. Simonson also stresses the importance of using freshly squeezed juice if your drink calls for any type.

And for those interested in exploring tequila's smokier, quirkier cousin, mezcal, Darlington recommends this increasingly popular spirit as a floater in your favorite tequila-based cocktail or to simply lower the amount of tequila in a recipe and replace some with mezcal. He says it will make your drink richer and more complex.

"This fruit-forward and crushable long drink is Mexico City&rsquos signature cocktail," writes Darlington in Booze Cruise: A Tour of the World's Most Essential Drinks . "A well-made Paloma sings with sourness, sweetness, and a touch of bitterness from grapefruit. And it is a taco&rsquos best friend. It is often made with grapefruit soda, but it&rsquos better with fresh juice. If you like bitter flavor, try an added splash of Aperol or Campari&mdashan addition that helps stimulate the appetite."

Ingredients:

Kosher salt, to rim the glass (optional sea salt also works)

3 ounces fresh grapefruit juice

1/2 ounce fresh lime juice

Salt the rim of a chilled rocks glass and fill it with ice. Shake tequila, grapefruit juice, lime juice, and simple syrup with ice and strain into prepared glass. Top with soda and garnish with a lime wheel.

Excerpted from BOOZE CRUISE: A Tour of the World's Essential Mixed Drinks by André Darlington. Copyright © 2021. Available from Running Press, an imprint of Hachette Book Group, Inc.

"A staple of the 1970s, but likely created much earlier, the Tequila Sunrise was popularized by Mick Jagger after he was served one at the kick-off party for the Rolling Stones&rsquo U.S. tour," writes Adrienne Stillman in Spirited: Cocktails From Around the World. "The Grenadine at the bottom makes the drink look like a sunrise." This classic tequila cocktail is thought to have been created in Sausalito, California, some time between the 1920s&ndash1940s and has been a bar-menu staple ever since.

Ingredients:

1/2 ounce (15 ml) Grenadine
2 ounces (60 ml) tequila
3 ounces (90 ml) fresh orange juice
Orange half wheel, to garnish

Add the Grenadine to a Collins or highball glass. Add ice, tequila, and orange juice. Stir gently to combine. Garnish with an orange half wheel.

Reprinted from Spirited: Cocktails from Around the World by Adrienne Stillman. © 2020 Phaidon Press

While we love a traditional basil smash, this tequila-and-hibiscus version makes a worthwhile twist for summer days by the pool. Cilantro and hibiscus are an excellent complement to the Reposado tequila used here. Don't forget to double-strain the cocktail for extra smoothness.

Ingredients:

1/4 cup fresh cilantro leaves with tender stems

Garnish: hibiscus leaves, lime wheel, edible flowers

Brew hibiscus tea and let cool. In a cocktail shaker with ice add tequila, hibiscus tea, agave, lime juice, and fresh cilantro. Shake for 30 seconds. Double strain into a cocktail glass filled with ice and garnish.

This refreshing tequila drink reminds us of sunny spa days at our favorite weekend retreat and is an excellent option for serving at your next outdoor garden party.

Ingredients:

Gently muddle mint leaves, cucumber slices, and agave syrup in a cocktail shaker. Add tequila, lime juice, and ice, then shake and strain into a martini glass. Garnish with extra mint leaves and cucumber slices.

"If you do drink a margarita in Mexico City, let it be this one. Created by bartender José Luis León at Limantour, his version uses chile pepper, cilantro, and pineapple to mimic the classic flavors of tacos al pastor," writes Darlington in Booze Cruise.

Ingredients:

1 cup chopped cilantro leaves

3 tablespoons kosher salt

1 ounce fresh pineapple juice

For the Cilantro Salt: Combine 1 cup chopped cilantro leaves and 3 tablespoons kosher salt in a food processor. Pulse until mixed and store refrigerated in a sealed container.

For the cocktail: Muddle cilantro, serrano, basil, and pineapple in a shaker. Add remaining ingredients and ice. Shake and strain into a cocktail glass rimmed with Cilan­tro Salt.

Excerpted from BOOZE CRUISE: A Tour of the World's Essential Mixed Drinks by André Darlington. Copyright © 2021. Available from Running Press, an imprint of Hachette Book Group, Inc.

Those looking for a more wellness-centric take on a spicy margarita will adore this stunning option created by Bonberi's Nicole Berrie in partnership with her new pop-up market at Las Ventanas al Paraíso, A Rosewood Resort in Los Cabos, Mexico. This recipe is traditionally made with Mezcal del Maguey Vida but can easily be swapped with a favorite tequila for a more traditional flavor profile.

Ingredients:
50 ml Tequila Fortaleza Reposado infused with serrano chile (or try Mezcal del Maguey Vida infused with serrano chile)

20 ml. fresh green juice (pineapple, celery, cucumber, orange, mango, ginger)

Mango peel and edible flowers, for garnish

Add ingredients to a cocktail shaker, shake, strain, and serve over ice.

This refreshing take on a classic margarita can be found at Grand Solmar Land's End Resort & Spa in Cabo San Lucas as part of this year's Margarita Festival hosted at the property. Luckily, they've showed us how to make it at home.

Ingredients:

2 ounces aged tequila (tequila añejo)

1 1/2 ounces Triple Sec or Controyo

1 ounce pomegranate liqueur

Directions:
Pour tequila, Triple Sec, pomegranate liqueur, and mashed watermelon into cocktail shaker and shake vigorously. Add lemon juice and simple syrup and shake again. Salt the rim of an Old-Fashioned glass and add ice. Pour in ingredients from cocktail shaker and garnish with a basil leaf.

This botanical beverage is an editor-favorite and can be found at Pilcrow Cocktail Cellar in Birmingham, Alabama. We love the use of orange over lime or grapefruit for a fabulous tequila cocktail. Pilcrow's Joe Phelps advises serving this drink in a Nick and Nora glass and says for that a drink this vibrant and bright, no garnish is needed.

Ingredients:

1 1/2 ounces blanco tequila

1/2 ounce Amaro Montenegro

1 ounce sour orange juice (freshly squeezed orange juice adjusted by adding 32g citric and 20g malic acid or freshly squeezed lime juice, to taste)

1/4 ounce honey syrup (2:1 honey to water)

Combine all ingredients over ice in a cocktail shaker. Shake and pour into a Nick and Nora glass.

"You can&rsquot have a conversation about modern tequila cocktails without talking about the Siesta, a spicy, bitter spin on a Hemingway Daiquiri from the young days of the modern cocktail revival," writes Simonson in Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave. "Katie Stipe, one of the early figures in the cocktail renaissance in New York, invented it at the Flatiron Lounge, an influential and formative cocktail bar in Manhattan that operated from 2003 to 2018." Simonson says this is one of his all-time favorite tequila cocktails.

Ingredients:
1 1/2 ounces blanco tequila
1/4 ounce Campari
3/4 ounce freshly squeezed lime juice
1/2 ounce freshly squeezed grapefruit juice
3/4 ounce simple syrup (1:1 sugar to water)
Lime wheel for garnish

Directions:
Combine all ingredients except garnish in a cocktail shaker three-quarters filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe. Garnish with the lime wheel.

Reprinted with permission from Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.

"The combination of sweet carrots, tart lime, and spicy Ginger Syrup makes for a delicious riff in this cocktail created by Tamer Hamawi of New York&rsquos Gran Eléctrica," writes Stillman in Spirited. Plus, this drink is absolutely beautiful!

Ingredients:

1 1/2 ounce (45 ml) blanco tequila
1/2 ounce (15 ml) triple sec
1 ounce (30 ml) fresh lime juice
1 ounce (30 ml) carrot juice
1/2 ounce (15 ml) Ginger Syrup (p. 24)
Lime wedge, dehydrated lime zest
Sea salt, for salt rim
Lime wheel, to garnish

For the lime salt rim, combine 1 part dried lime zest to 4 parts sea salt in a shallow saucer. Rub the rim of a rocks glass with a lime wedge and dip the glass into the salt mixture. Shake off any excess. Combine all the ingredients in a cocktail shaker filled with ice
and shake vigorously for 15&ndash20 seconds, or until frosted on the outside. Strain into the glass with fresh ice. Garnish with a lime wheel.

Reprinted from Spirited: Cocktails from Around the World by Adrienne Stillman. © 2020 Phaidon Press

Perfect for golden hour and beyond, this simple cocktail is perfect for any occasion&mdashand feels festive enough to serve in winter.

Ingredients:

2 ounces blood orange juice

Blood orange slices and Luxardo cherries, for garnish

Combine tequila, blood orange juice, and ice in a cocktail shaker and shake, Serve into a coupe glass, top with sparkling mineral water, and garnish with a blood orange slice and Luxardo cherry.


Armagnac Sazerac

Many take it as gospel that the original Sazerac was a cognac-based cocktail created in antebellum New Orleans. But the truth is elusive. Others say that the Sazerac morphed into a rye whiskey–based cocktail primarily because the phylloxera blight nearly obliterated France’s wine- and grape-based spirits industry, drying up the cognac supply and forcing improvisation. Still others assert that the Sazerac was always a rye-based cocktail. Bits of each theory are supported by what we do know about New Orleans in the middle of the nineteenth century. The busy port city received shiploads of French spirits, so it’s conceivable that cognac was in sufficient supply to inspire the cocktail—if indeed New Orleans is even its birth city. (Even this aspect of the story is debated in some circles, while in others the presence of absinthe is all that’s needed to prove the Sazerac’s Big Easy provenance.)

Wherever or from whatever it was born, a well-made Sazerac showcases all that’s right with the classic cocktail’s spirit- bitters-sugar-water formula, while its obscure origins inspire people like me to consider what other spirits might have appeared in its earliest incarnations—or might be used today. These musings led me to Armagnac, a more rustic style of brandy than cognac. The result was amazing, even before I tweaked the formula to adapt to Armagnac’s austerity. That’s where the barrel-aged Abbott’s bitters come in: they are really important to round out the flavor.

Barware: 5.5-ounce cocktail coupe, chilled

Turbinado Syrup

2 cups raw turbinado sugar
1 cup water

Absinthe mist* or 1⁄4 ounce absinthe, for rinsing the coupe
1 ounce 100-proof bonded rye whiskey
1 ounce Armagnac, such as Marie Duffau Napoleon
1 barspoon Turbinado Syrup
4 dashes Peychaud’s bitters
2 dashes Abbott’s bitters

Garnish
1 swath lemon zest

Make Turbinado Syrup:

Combine the turbinado sugar and water in a saucepan and stir to combine. Place over medium heat and bring to a gentle boil, stirring occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes.

Remove from the heat and let cool. Transfer to a glass container with a tight-fitting lid and store in the refrigerator for up to 1 week. Makes about 2 1/4 cups or 18 ounces.

Make Sazerac:

Mist the glass with the absinthe or pour in 1⁄4 ounce absinthe and turn to coat the sides and bottom thoroughly. Set aside. Pour the rye, Armagnac, 1 bar spoon Turbinado Syrup, Peychaud’s bitters, and Abbott’s bitters into a mixing glass. Fill the glass with ice cubes. Stir 20 times with a barspoon. Strain into the chilled glass. Garnish with the lemon zest.

* Mist of bitters

In certain circumstances, a mister is a perfectly efficient way to use bitters, such as Angostura, Herbsaint, or absinthe. The mister distributes the bitters completely and efficiently either into a glass as a rinse or over a cocktail as a garnish. We use Misto sprayers a glass atomizer is a good option for home use. Alternatively, use 2 or 3 dashes of bitters as garnish or 1⁄4 ounce for rinsing the glass.

You’ll find this recipe and more like it in, Julep: Southern Cocktails Refashioned, by Alba Huerta with Marah Stets (Lorena Jones Books, 2018).


Easy cocktail recipes

Raise a glass to our simple cocktail recipes! We have all manner of martinis, mojitos, gin drinks and more that are quick and easy to make when you're entertaining.

Cranberry sea breeze punch

Get the party started with this refreshing punch. Making fruit ice cubes stops the cranberries from sinking to the bottom of the glass – clever!

Coco fizz

Spruce up the classic coconut and rum combination with a dash of Prosecco and a squeeze of lime for a festive cocktail you can shake up in seconds

Grapefruit spritz

Spritz up your Christmas party cocktail menu with a zesty grapefruit drink, topped off with a dash of Aperol and a splash of Prosecco. Garnish with a twist

Hedgerow royale

This slightly sweet, slightly sharp Prosecco royale mixed with sloe gin is the perfect festive cocktail to kick off your Christmas party

Courgette martini

Courgette and martini may seem unlikely bedfellows, but blended with lemon and shots of gin and vermouth, this is a delicious take on a cocktail classic

Frozen caipirinha

Cool down with this frozen spin on the classic Brazilian Caipirinha. The secret is squeezing as much lime into the sugar as you can

Summer punch

A simple, refreshing drink that's perfect for a summery gathering. For an extra-special twist, swap the sparkling water for champagne

Frozen strawberry daiquiri

This slushy cocktail is best made when strawberries are in season and at their ripest. With just four ingredients you can whip up this thirst quencher in 10 minutes.


Friday @ 5: A cocktail to kick off the weekend

Once the weather turns, many of us instinctively abandon our lighter spirits and turn to the dark side. And although nothing quite punctuates a crisp autumnal evening like a few fingers of rye whiskey, we're not there yet -- not officially, at least, until Sept. 23.

For those of us who continue to hold tight to our bottles of gin so long as our fingers don't freeze, there are a handful of transitional drinks that do nicely this time of year. One favorite is the Rosemary Collins, an herbaceous cousin of the Tom Collins, to which we were introduced when The Whistler opened a few autumns ago. The cocktail has since materialized in variations elsewhere under the same name, but we can't argue with the recipe derived by The Whistler's Paul McGee.

Stir one up this weekend while your summer rosemary is still in abundance, or ask for it by name next time you're at The Whistler. It's no longer on the menu, but like Chicago's looming winter, you can count on its return.

Rosemary Collins by Paul McGee of The Whistler

2 ounces gin (McGee uses Hendrick's)
3/4 ounces lemon juice
3/4 ounces simple syrup
1-2 ounces soda water
rosemary sprig for garnish

In a shaker with ice, combine gin, lemon juice and simple syrup strain into Collins glass filled with ice. Top with soda. Rub rosemary sprig between plams to express oils, then place upright in your drink alongside a straw, for optimal aromatic effect.


Cocktail Recipes for Any Occasion

WINE OF THE WEEK | GAYOT.com

GAYOT’s latest Wine of the Week is Valpolicella, made in one of the most prestigious Italian winemaking areas in the Veneto region. Read the review.

WOLFGANG PUCK BACK ON SUNSET – PART ONE | GAYOT.com

Chef Wolfgang Puck is back on the Sunset Strip! Check out part one of GAYOT’s features on his two new restaurants with skyline views. Read the article.

A CHIC EVENING AT JEAN-GEORGES BEVERLY HILLS | GAYOT.com

While they’re still available, enjoy the special tasting menus at Jean-Georges at the Waldorf Astoria Beverly Hills. Read the review.

HEALTHY SNACK RECIPE | GAYOT.com

Looking for a colorful snack? Try this recipe for Mediterranean hummus “nachos.” Get the recipe.


Memorial Day Patriotic Sweet Treats

Since a red, white, and blue theme is a given, here’s a few favorite Memorial day desserts that fall right into that category. They’re deliciously sweet, so easy to make, and make summer berries shine bright!

  • Berry Sheet Cake: Oh yes, this softy, fluffy cake is made all in one sheet pan. But don’t forget the coconut whipped cream. It’ll make all the difference.
  • Berry Crisp: A fruit crisp always ticks the boxes for a dessert that’s sweet, and comfy cozy.
  • Mango Strawberry Popsicles: For an ultra refreshing dessert, homemade fruit popsicles never fail.
  • Raw Mixed Berry Vanilla Cheesecake: This is hands down the best vegan cheesecake with an extra fruity berry topping.

If you make any of these Memorial Day recipes, let me know how it turned out! I’d love to hear what you think in the comments below.


Tanteo Chipotle Margarita

Tanteo Tequila is the original 100 percent agave spicy tequila from none other than Jalisco, Mexico (the tequila capital of the country). Blue agave is first cooked in brick ovens and infused with local peppers. The chipotle margarita is infused with chipotle spices. The result? A smooth tequila with a kick.

Ingredients:

Combine ingredients in a shaker with ice, shake well and strain into an ice-filled rocks glass. Garnish with an orange slice, lime wedge or your choice of fruit.


Five Reasons to Kick Back This Weekend

After a long work week, there is no better way to relax and unwind than with your favorite cocktail in hand. Here’s are five great ways to get your drink on this weekend.

Hendrick’s Gin recently partnered with Dempsey & Carroll stationery, which is great news to keep you busy this weekend. From coasters and hangtags for your spirits bottles to a 2017 desk calendar and correspondence cards, they have got you covered. So, after you mix up the perfect gin martini cocktail and have a toast to that long lost friend, pull out a notecard from the stationery collection and start writing like you used to old school.

There is nothing quite like the taste of apple to kick off the fall right. Over the summer, Angry Orchard introduced a year-round specialty hard cider - Walden Hollow - that we are loving this fall. The cider is made with local apples and heirloom varieties, including Golden Russet, Newtown Pippin and Northern Spy from New York state. As for the taste, think full body, a slight sweetness balanced by the tart flavor of classic New York apples.

A high spirit proof in a can? You didn’t think one existed? Well, think again. Introducing Slow and Low Rock & Rye 3.3-ounce whiskey in a can. From camping to barbecues, the compact 84-proof cocktail is the perfect tagalong for any adventure.

No one knows how to party quite like the folks at ParTea. The made in Massachusetts brand makes booze infusers, a 32-ounce jar with a combination of dried fruits, herbs and spices packed in tea bags designed to flavor your favorite liquor. Think jalapeno (our favorite), ginger, orange spice, wild berry and mocha.

One of our favorite flavors of the fall season arrives when Sons of Liberty Spirits Co. introduces the return of their famous pumpkin whiskey. New Englanders love the Rhode Island brand’s seasonal whiskey that is made with cinnamon, clove, allspice, sweet orange peel, vanilla, and let’s not forget about 32,000 pounds of pumpkins for a natural flavor. This well balanced whiskey has a smooth finish that is sure to warm you up on any cold day.

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June 4 @ 5:30 pm - 8:30 pm
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Enjoy live music with Dan Chauvin while you relax and unwind while savoring our delicious food and drink!

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Страница WINY Radio была в прямом эфире.

The Town of Putnam MEMORIAL DAY CEREMONY - LIVE from the Farmers Market Pavilion on Kennedy Drive. 5/31/21

WINY Radio

FROM THE NEWSROOM: (STATE) When Connecticut State Representative of the 50th District, Pat Boyd appeared on the WINY Talk Show last Friday, he explained why he voted “no” on a recent bill amendment that was passed in April and signed by Governor Ned Lamont to end Connecticut's religious exemption for mandatory school vaccinations .

The specific question from a caller had to do with an amendment which would have allowed out of state military families to transfer to Connecticut, enroll their children in schools, and keep any Religious exemptions with regards to vaccinations.

Boyd says that often when large bills are brought forth, especially when they are controversial, he could go back to his computer and find that there are thirty-five amendments filed on that bill.

If that does happen and there has not been a public hearing or he has not had a chance to discuss the amendment with others, he will vote not instead of making an on the spot decision as to how to vote. He wants time to digest what is being said and make an informed decision. He does not believe that it is fair to vote right off the bat without having the time to make a decision, and that is why he may vote “no,” and did on this particular amendment.

Boyd said that with this particular bill, he hadn’t supported it from the beginning.

This scenario also happens often with Emergency Certified Bills that are dropped on their desks last minute, or even budget items.

Boyd wishes that the system did not seemed so rush at times, so they can make informed and thoughtful decisions to vote “yes” or “no.”


24 Totally Delicious Classic Cocktails to Make at Home

Use this handy guide for making classic cocktails, from Daiquiris to Old-Fashioneds and more.

There are some things that one should know as an adult: How to make pasta (yes, even if you&rsquore avoiding carbs), how to sew on a button, and how to make a killer classic cocktail.

If you&rsquore craving a well-crafted vodka cocktail, a classic Old-Fashioned or a beautifully bitter Negroni (à la Stanley Tucci!), chances are good that neither hard seltzer nor sangria recipe will get the job done.

Some of these popular mixed drinks require learning how to use a shaker or breaking out the blender &mdash hello, perfect crushed ice! &mdash but it&rsquos fun to practice and will guarantee you eager volunteer tasters. On the other hand, many classic cocktail recipes call for only two or three ingredients and a few don&rsquot even need any special equipment. An easy cocktail stirred together after a long week can go a long way to making you feel just a little more civilized. (If you're wondering about the calories, take note that choosing wisely &mdash and drinking in moderation &mdash is key.)

Grab some mixers, some fresh citrus, and your favorite spirit and get shakin'!



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