Olla-Podrida: tequila

Showing posts with label tequila. Show all posts

Wednesday, December 15, 2021

White Christmas Margarita

I decided that I was going to wrap presents today. I got out all of my supplies, turned on some Christmas music, and thought this called for a seasonal cocktail to make it truly authentic. I have long wanted to try my hand at making my own version of a White Christmas Margarita. After numerous attempts, tastes, and a short nap from too much tasting, I ended up with this delicious, rather potent, seasonal cocktail.

White Christmas Margarita

½ (14-oz.) can unsweetened coconut milk
6 oz. silver tequila
4 oz. triple sec
1/2 c. Sweet & Sour Mix
2 T. sugar
2 c. ice
Fresh cranberries or pomegranate seeds, for garnish
1 lime, sliced into half rounds for garnish
Lime wedge, for rimming glass
Sanding sugar, for rimming glass

In a high-speed blender, combine coconut milk, tequila, triple sec, sweet and sour mix, sugar, and ice; blend until smooth.

Rim glasses with lime wedge and dip in sanding sugar, coating well. Pour into glass and garnish with lime and cranberries.

Serves 4.

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Tuesday, June 30, 2020

Margaritas Magnifico

This post contains affiliate links.

I love Mexican food, and, like many who do, I have a favorite restaurant that’s been around since the days I was in high school. Recently they started providing curbside pick up, something I found I absolutely could not resist. My aunt, generally my partner in Mexican food eating crime, heard the same and suggested we both order. She’d pick up the food, she told me, bring it out to my house, and we could enjoy it at a safe distance. Wonderful, I replied, I’ll make the margaritas. Truth be told, while I had drunk plenty, I had never actually made a margarita. But, I know what I like, so gave it a shot. I’m not going to say these were the best part of the meal, because it was excellent, but these were amazing. My aunt is a dozen years older than I am, and said this was the best margarita she had ever had in her life. I have to agree. We seriously could not stop drinking them. Maybe we’re alcoholics, maybe it's the pandemic, or maybe, just maybe, she is absolutely right!

Margaritas Magnifico

2 c. sweet and sour mix
1 c. Patròn Tequila
½ c. Triple Sec
1/3 c. Patròn orange
1/3 c. Brandy

Pour all ingredients into a cocktail shaker and shake away. Chill in the fridge until ready to serve. Salt the rims of four margarita glasses, add ice, and fill each with this magnificent nectar. Sit back and wait for the compliments. Serves 4...or maybe only two...or one, I don't judge.

Friday, June 12, 2015

Camilla Wynne's Strawberry Margarita Jam

Earlier in the week I told you about a wonderful new book on preserving. Today I'm going to share one of the recipes from the book with you. The recipe in question is Camilla Wynne's Strawberry Margarita Jam. It's made in a similar fashion to marmalade in that thin strips of lime peel are used in the jam. The limes are quartered and cut into thin strips, and soaked in water overnight, the day before the real jam making takes place. I wasn't sure that I would like this, feeling that the lime might be too overwhelming, but it wasn't at all. In fact, all of the flavors blended just perfectly. The picky Mr. O-P is not a particular fan of strawberry spreads of any kind, and he liked this a great deal, so that is high praise indeed!

You're going to need a rather large pot for making the jam, probably a 4-6 quart. I used a smaller pan that seemed to work out just fine...until everything boiled over and burned on top of the stove creating a mess the likes of which I'd never encountered before. So, I poured the mixture into another pan, one size up and, yep, you guessed it, more spillage. If anything is lacking in the book, it is stating the proper size of the pots to be used.

When making marmalade, the mixture needs to be cooked to 218ºF. I did the same with this, watching the temperature on a candy thermometer that I had attached to the side of the pan, and the texture was just perfect.

If you're looking for new way to turn strawberries into jam, give this one a try. I guarantee, you've never tasted anything quite like it.

This post is linked to:

Friday Frenzy

Friday Finds

Show and Tell Friday

Friday Unfolded
Fridays Flash Blog
Simple and Sweet Fridays

Foodie Friday & Everything Else

What To Do Weekend
The Weekend re-Treat

Wednesday, April 22, 2015

Margarita Strawberries

It's not that I spend a lot of time thinking about cocktails, but I was thinking strongly about a strawberry margarita the other day having just returned from a successful bit of fresh produce shopping that yielded some amazingly good tasting strawberries. I thought just how wonderful a strawberry margarita would taste, and then began to think about what a great combination of ingredients strawberries, limes, and orange liqueur make. Then I thought how delicious this would be in edible form and set to work making the edible strawberry margarita.

Mr. O-P and I sampled them after dinner and both agreed that this is the perfect combination of ingredients. The tequila is not overt (and these are certainly not for kids!) and the amount can be increased if you are looking for a bit more of an alcohol punch, but then you would also have to increase the powdered sugar accordingly to still allow for piping of the cream cheese.

Sprinkling them with a bit of margarita salt adds to the authenticity, but if salt scares you on a sweet dessert, use a bit of sanding sugar instead.

Margarita Strawberries

10 large strawberries
6 ounces Philadelphia cream cheese, softened
1/4 cup plus 2 tablespoons confectioners' sugar
Zest of 1 lime (approximately 1 teaspoon)
1 teaspoon Triple Sec (or other orange liqueur)
1 Tablespoon Tequila
Margarita salt for garnishing
Lime slices for garnishing*

Wash and hull the strawberries. Allow to drain on a plate lined with paper towels. Stand strawberries up with the hulled end on the bottom. Mine stood up nice and straight, but if yours happen to lean, cut a tiny bit off of the bottom to allow them to sit flat. Make an “x” cutting in the top of the strawberry, slicing almost to the bottom. Carefully spread this apart to allow for filling.

In a medium mixing bowl place cream cheese, confectioners' sugar, lime zest, Triple Sec, and Tequila, and whip with an electric mixer until well blended. Place mixture into a piping bag fitted with a wide star tip (I use the disposable piping bags that I get from Michael’s). Pipe carefully until they are filled to your liking. Top with lime piece and sprinkle with margarita salt.

If you have any cream cheese left over, it tastes amazingly good the next morning on Banana Bread. Amazingly good!

*I have found that the best way to cut little wedges of lime and to get them to cooperate in decorative settings is to freeze 1/4-inch slices of lime for about 25 minutes, then remove them from the freezer and slice into small wedge shapes. They cut like a dream, even into the tiniest little wedges, and stand up nicely on top of dessert.