Continue the Spooky Spirit with the Zesty Rambutan

Has Halloween really just graced us with its presence in 2020 already? How are we so far into the year? I can’t be the only one who feels like time is completely whizzing by but is so slow at the same time. Not to mention, since Halloween wasn’t really a true Halloween this year, I feel like we have to keep the spooky spirit going throughout this week. The holiday deserves more than just one day! One of my favorite things about Halloween each year is having fun with cocktails and putting different spins to make something truly “chilling.” I’m starting off the post-Halloween week with one tequila concoction I’m really excited about with Espanita Tequila. Recipe for the spicy, spooky libation is below!

The Zesty Rambutan

INGREDIENTS

2 oz Espanita Blanco Tequila

6-7 Rambutans

1-2 Jalapeño slices, seeds removed

0.25 oz Fresh ginger juice

1 oz Triple sec

1 Tbsp frozen concentrated Limeade

GARNISH

Lemon wheel

METHOD

Grate a piece of ginger and squeeze the juice out. Measure 0.25 oz in a jigger. Peel the skins from rambutans, remove the seeds and slice the fruit. Place sliced rambutan flesh and jalapeño slices in a Boston shaker and muddle. Add Espanita Blanco tequila, fresh ginger juice, triple sec, limeade and a handful of ice. Shake vigorously and strain through the fine mesh strainer into a cocktail glass filled with fresh ice.

My Cider Skull Sangria with Campo Viejo for Dia De Los Muertos

Happy Dia De Los Muertos! In celebration of the colorful holiday, I created a specialty cocktail to sip on today - what I like to call the Cider Skull Sangria using my favorite Campo Viejo Tempranillo wine. Because Campo Viejo encourages everyone to live more colorfully and vibrantly, I thought it was the perfect fit.

Check out my recipe for this tantalizing festive concoction!

The Cider Skull Sangria

INGREDIENTS

· 1 bottle Campo Viejo Tempranillo
· 1 ½ cups apple cider
· 3 oz. brandy
· 2 honey crisp apple, sliced, plus more for garnish (optional)
· 2 cinnamon sticks, plus more for garnish (optional)
· 1 star anise, plus more for garnish (optional)

FOR THE CINNAMON SUGAR RIM

· 2 Tablespoons cane sugar
· 1/2 Tablespoon cinnamon
· pinch of salt


METHOD

For the cinnamon sugar rim, stir together cinnamon, sugar, and salt on a dish.
Wet the rim of the glasses by running a slice of lemon around each one.
Dip the rims into the mixture and then fill glasses with sangria.

Add all ingredients to a large pitcher and stir to combine. Cover pitcher and refrigerate for at least 30 minutes or up to overnight. Fill glasses with ice then pour sangria over top. Garnish with cinnamon sticks, star anise, and apple slices, if desired, and serve.

Photography by: Grace & Light Photo

Trick Or Treat | Tequila Avion Gummy Bear Jello Shots

Happy Halloween! Ummmmm HOW is it Halloween? Crazy how time flies - but I felt like ‘Ween has been over since Saturday. I went to Just Jared’s annual Halloween party and dressed up as a chic 80s mom (yeah, IDK either) and have been over it since LOL. However, one thing I LOVE is Halloween cocktails. They are just even more fun than regular ones so I always get excited every year.

This year, things are getting REAL sweet: my treat to all of you is tequila-infused gummy bear jello shots! Now this is how you celebrate a grown up Halloween successfully! Check out my recipe to make at home to celebrate all things spooky!

GUMMY BEAR SYRUP

(Makes about one cup)

Ingredients:

1 cup - Gummy Bears (Your choice in flavor - I did half cherry half lemon. Get creative!)

1 ½ cups - Water

1 pinch - Citric Acid

1 pinch - Salt

Method:

     Prepare a double boiler. 

 Add the Gummy Bears and the water to the top of the boiler. 

   Let Gummy Bears slowly melt into the water, stirring occasionally. 

  Once they are completely incorporated, transfer the mixture into a separate saucepan. 

  Add citric acid and salt and bring to a boil. Boil for 10 minutes, stirring occasionally.

     Once the mixture has reduced to 1 cup, you’re ready to build the shots.

THE JELLO SHOT

1 cup - Tequila Avión Silver

1 cup - Gummy Bear Syrup

1/3 cup - Powdered Gelatin (This is about half of what you’d normally use in a Jello shot, but since there’s gelatin in the Gummy Bears, you don’t need so much.) 

Method:

  Add the Tequila Avión to the Gummy Bear Syrup while it’s still hot enough that it hasn’t started to set. Slowly whisk in gelatin, so that there are no big clumps. 

   Prepare your serving vessels by spraying the insides of them lightly with olive oil cooking spray, so the shots will release more easily when they’re set up. 

   Transfer the mixture into a pourable container and pour into the prepared serving vessels. 

    Place vessels in refrigerator and let set up (about 2 hours). 

  When they’re fully set, they’re ready to enjoy!

Upgrade from a #PSL to a #PSN with the Pumpkin Spice Negroni

Halloween may be over, by the Pumpkin Spice season is still in full swing. With Thanksgiving coming up, the pumpkin spice cravings are going strong. But, let's be honest - who's getting kind of tired of the traditional Pumpkin Spice Latte? Sorry Starbucks, us pumpkin fanatics are in need of something a little less expected.

Have no fear, the ultimate new Autumn cocktail is here - The Pumpkin Spice Negroni! Created by Mia Mastroianni of Bar Rescue and Soho House West Hollywood, the PSN is a festive and delightful concoction that you won't be able to put down after just one sip! It's the perfect marriage of a Negroni and a Pumpkin Spice Latte in one.

Photo by Ethan Miller/Getty Images Entertainment / Getty Images

Upgrading the #PSL game, this drink has got the kick we all need from Campari, Frangelico and Bulldog Gin, combined with pumpkin puree infused syrup and egg white. Who says capturing the crisp, pumpkin-y flavors of fall need to stop at coffee?

I got the chance to ask Mia a few questions on the inspiration behind her new pumpkin drink that's been all the talk this season, and got the recipe to make at home!

1. What was your inspiration behind the Pumpkin Spice Negroni?

This cocktail was initially inspired by the popular seasonal staple, the Pumpkin Spice Latte. For a variation on a seasonal Negroni, that was the first thing that came to mind! By substituting traditional Sweet Vermouth with Frangelico and adding some pumpkin puree I think this cocktail screams "Autumn!" I felt it was important to use an egg white for texture, which again was a nod to latte foam, and a tiny pumpkin serves as the perfect vessel.

2. Why a PSN over a PSL?

As everyone knows, PSLs are now a near-iconic fall drink. However, I thought a boozy and fun twist on a classic cocktail that highlights the pumpkin spice flavors took the trend to the next level.

3. How and why does the flavor of each liquor in this concoction combine so well to create this perfect fall cocktail?

There was a lot of trial and error as I experimented with variations that would balance the bitterness of Campari with pumpkin spice, all while maintaining the integrity of a Negroni. Ultimately by swapping the Sweet Vermouth with Frangelico, I was able to highlight a bit more of the fall season with Frangelico’s hazelnut flavor. As I mentioned earlier, texture was very important for me with this drink, which is why I also incorporated the egg white.

4. Were there any other liquors you were considering to include in the mix that didn't make the cut? If so, why?

Given that this is a Negroni, I didn't want to veer too far away from what the traditional recipe calls for: Gin, Campari and Sweet Vermouth. I had several variations with Sweet Vermouth and really tried to keep it in there, but it just wasn't necessary. I also played around with some Allspice Dram, but that was a bit overpowering.  

Temped? Here's how to make it:

Pumpkin Spice Negroni

Created by Mia Mastroianni, Soho House West Hollywood and Bar Rescue

1 oz Campari

1 oz Bulldog Gin

3/4 oz Frangelico 

1/2 oz Pumpkin Puree Infused Syrup

Egg White

Combine all ingredients and dry shake. Reshake with ice and strain into a small pumpkin (or coupe). Garnish with a light dusting of cinnamon and pumpkin seeds. 

Mia has totally upped not only the PSL, but the traditional Negroni game too. Say bye-bye to basic and hello to a new fall cocktail obsession!

The Ultimate Halloween Cocktail | A Jose Cuervo® Tequila & Champagne Concoction

Halloween is here once again, and it's time to pick your poison! Whether you're hosting a fabulous Halloween affair, a spooky-themed pregame, or hanging at home with the lights dim watching a scary movie, it is only appropriate to whip up a devilishly delightful concoction. 

When it comes to picking my own poison, I have to admit that I have 2: tequila and champagne! Specifically, I'm loving Jose Cuervo tequila. A true silver tequila, Cuervo® Silver features a unique and balanced blend that brings out tones of agave, caramel, and fresh herbs in its flavor profile. 

Luckily for me, if combined the right way, the result is a magical mixture. It's the perfect amount of potency and bubbles that will send a shiver down your spine.

Intrigued by the sinister sips by which I speak? Here's the recipe for "The Dead Flower," a chilling tequila and champagne brew spiked with St. Germain Elderflower. 

The Dead Flower

Ingredients:

.5 shot of Cuervo Especial Silver 

.75 shot St. Germain Elderflower Liqueur 

1 Shot Ruby Red Grapefruit Juice

Top up with Brut Champagne

Directions:

Shake the first 3 ingredients together with ice. Strain into a chilled glass. Top with champagne and a grapefruit zest twist.