It’s just not time for “pumpkin” everything yet. I like Dunkin’ Donuts’ pumpkin-flavored coffee and Southern Tier’s Pumking beer as much as the next person, but we all know fall doesn’t technically start until September 23. Therefore, I’m milking this whole summer cocktail thing for another glorious 11 days.
If you like grapefruit cocktails, you’re probably familiar with the Paloma. The most simple versions mix grapefruit-flavored soda with tequila, served over ice. I recently made the drink with tequila and Q Grapefruit (think a much less sugary, more tart version of San Pellegrino soda), and it turned out pretty refreshing. To take it a step further, I used fresh grapefruit juice (white, in this case) and sweetened it with homemade rosemary simple syrup. I followed the Kitchn’s recipe for the SS, which pretty much involves bringing sugar, water, and rosemary sprigs to a boil, setting the mixture aside to cool, and straining it. It’s so easy, yet it elevates a homemade cocktail tenfold and makes your kitchen smell prettay, prettay delicious. Give it a try!
- 2 oz. blanco tequila
- 3 oz. fresh grapefruit juice
- 1–1.5 tablespoons rosemary simple syrup (recipe from the Kitchn)
- Club soda
- Coarse salt, lime wedge, and rosemary sprig for garnish
Moisten the rim of a highball glass with a lime wedge and twist it in coarse salt. Fill the glass with ice. In a shaker filled with ice, combine the tequila, grapefruit juice, and simple syrup. Shake until chilled and and pour into the highball glass. Top off with club soda, and garnish with a lime wedge and a rosemary sprig.
Cheers! And may we all enjoy this last week of summer without hearing the phrase “Pumpkin Spice Latte” 8,000 times.
Heard of it? I feel like I’ve been suffering from some serious vacation brain ever since I came back from a glorious week of relaxation in Florida, followed by a fantastical three-day Beyoncé-themed bachelorette party in Nashvegas.
Needless to say, it’s been a little painful getting into the swing of my everyday office life. To ease the burden of entering back into normalcy, I’ve been making what I like to call Summer Break Cocktails. My current obsession: the beergarita.
If you like a super-sweet frozen margarita/beergarita, then by all means pick up one of those delicious concentrate cans that you pop into the blender—that’s all I was drinking on vacation. This particular beergarita is a less sweet, on-the-rocks version, which I think makes for a more refreshing summertime drink.
Makes two servings
- Juice from one large ruby red grapefruit
- Juice from one lime
- 4 oz. blanco tequila
- 1 oz. orange liqueur (I used Cointreau)
- 12 oz. bottle of Corona (or similar)
- 1–2 tablespoons of sugar (to taste)
- Optional: kosher salt and chopped rosemary for the rim
If you like a salted rim, combine chopped rosemary and kosher salt on a plate.
Moisten the rim of a mason jar with a lime, dip in the salt mixture, and set aside to dry. Combine the grapefruit juice (I kept the pulp) and lime juice, and stir in the sugar until it’s dissolved. In a cocktail shaker filled with a handful of small ice cubes, combine the juice mixture, tequila, and Cointreau, and shake until chilled. Pour the contents (including the ice) into the mason jar, and top off with cold beer.
Side note: these pics were taken on an enormous floral Pendelton beach towel—an Easter gift from my mom that I’m a littttle too excited about Anywho, you could always omit the beer and serve this in a martini or margarita glass.
Enjoy! What’s your favorite beer cocktail?
After a weeklong Florida vacation full of sun, sand, and tropical cocktails—Piña Coladas, Beergaritas, Mojitos, and Caipirinhas galore!—it finally feels like summer.
I’m nothing if not a sucker for the spirits of the season. In summer’s case, this usually means opening my mind and liver to two liquors I don’t usually drink: rum and tequila. (Chances are you know at least five people who’ve had “a really bad night” with tequila and generally stay away from the stuff. My really bad night involved too many Tequila Sunrises mixed with a smidge too much freshman-in-college idiocy.) Tequila agrees with me well enough now, especially if I mix it with margarita mix and a Corona to make the all-powerful Beergarita. I could go on about Beergaritas for days, but I’ll save that for another time.
The original recipe for the El Grito calls for a smokier reposado tequila, but I enjoyed the blanco tequila from Espólon so much on vacation that I decided to swap the brown tequila for white. I should note that Marc found this recipe in Spirit—the in-flight magazine for Southwest Airlines. I’d always thought that airline reading was limited to learning about dog stairs in SkyMall and perusing those terrifying “In Case of Water Landing” safety cards. Who knew!
Adapted from Aaron Post’s recipe in Spirit magazine
- 1 oz. Sriracha and 3 cups water (for Sriracha ice cubes)
- 2 oz. blanco tequila
- 1 oz. Cointreau
- Juice from half a large lime (or about 1 oz.)
- Kosher salt
- Sprig of rosemary
Mix the Sriracha and water and pour into ice cubes trays. Freeze overnight. Shake the tequila, Cointreau, and lime juice in a cocktail shaker with a few ice cubes. Moisten the rim of a tall, skinny glass with a lime wedge, then twist in kosher salt to coat. (I used a Collins glass at first, but it was too big.) Pour the drink over three to four Sriracha ice cubes. Garnish with a fresh rosemary sprig.
The ice cubes melt as you drink, infusing the cocktail with that spicy, smoky Sriracha flavor as you sip. And it’s definitely a sipper. Enjoy!