Jan 072012
 

Shaker One has been craving tacos all week.   Well, actually I’ve been craving my home made spicy salsa.  As I was making up a big batch of the stuff last night ( it’s so good I will eat it by the spoonful), I wondered what would go with it.  I’m not a big beer drinker aside from the occasional Pacifico.    There was a partially consumed bottle of prosecco in the fridge, but prosecco and tacos?  I don’t think so.

Then I spied my basket of citrus and had a brainstorm:

The Meyer Lemon Margarita~

I pride myself with making an excellent margarita, always with fresh juice- no bottled “mix” stuff.  So I made a batch of half meyer lemon juice and half lime juice (both freshly squeezed).  Into the shaker that went with some tequila, triple sec and ice.

A note on the Triple Sec/Cointreau/Grand Marnier  debate:  I always have triple sec in the house.  I don’t always have Cointreau or Grand Marnier.  That’s often the deciding factor for me.  Now if you’re making a fancy dessert by all means get yourself some GM.  And if you’re having a taco party (Taco Party!!) and want to make your guests feel special, pick up a bottle of Cointreau.  It does have a more complex orange flavor than triple sec.      But in a pinch triple sec is fine.

Now back to the marg.  Shake that baby up, strain into a glass and choose your garnish.  I like my margaritas rocks/partial salt, so you can get a little hit of it if you choose without coming away with a mouthful on each sip.  Balance in all things.

I used the following proportions, but feel free to adjust your sweet/tart levels:

2 shots tequila

2 shots mixed meyer/lime juice (must be fresh)

1 to 1 1/2 shots triple sec

dash of orange bitters to finish and lime peel to garnish

Do note that the meyer is a sweeter lemon, so you won’t need as much of the triple sec to balance it as you would with regular lemon.  And I did briefly consider making it will all meyer juice (no lime), but lime is such an integral component of a margarita that it just didn’t feel right.

I took a sip and actually said “wow!”.  Aloud.  This is one delicious twist on the classic margarita.  It is somehow fresher, with the sweetness of the meyer coming through nicely.  I’ll be making these again, at least as long as the meyers hold out.

Cheers!

 

 

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Dec 212011
 

It’s that time of year Shaker fans, when family and friends gather to celebrate, medicate and otherwise tipple with less restraint than usual.  And for some of you, it’s also that time of year when seasonal ingredients warm your chilly toes.  In the spirit of the season, Shaker One has created some new winter/holiday cocktails.  This one was the hit of a recent Christmas cocktail party:

 

The Pear Cide-car

This is my take on the classic side car.  To complement the spiced pear cider I subbed in brandy for the more traditional cognac.

1 oz Brandy

1 oz Triple Sec or Cointreau

2 oz Trader Joe’s Pear Cinnamon Cider

1 oz freshly squeezed Meyer lemon juice

Shake all the above over ice, strain and garnish with a bit of the lemon rind.  If you can’t get your hands on meyer lemons you could use regular ones.  But please search for the meyers…..they are a lovely addition to the pear.

I can also see this delicious as a warmed beverage, served in a mug with a stick of cinnamon garnish.

Grab some of the TJ’s Pear Cider.  It’s a seasonal item, so don’t wait.

Cheers!

 

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May 042011
 

So, aside from our obvious enjoyment of all things martini, the Shakers love a nice sparkling wine.  Champagne, prosecco, cava…..each of them do the happy dance on our tongues.

As a bit of a break from the stronger drinks, Shaker One would like to introduce you to the first in a series of all things bubbly.  Our favorite brands, tools, storage tips, bubbly friendly cocktail recipes….if it sparkles I’m determined to cover it.  The world of bubbly is infinite and magical, so we shall take our time with this journey.

 

But to begin-Blackberry Prosecco Cocktail:

Blackberry Prosecco Cocktail

 

Fresh blackberries muddled with just a splash of Cointreau or Triple Sec, topped with prosecco and a bit of orange zest.  I also threw in a few drops of Bitters, but if you prefer a sweeter experience leave those out. And of course you can use champagne or cava in place of the prosecco if you prefer.

Oh my,  I do love berries in bubbly….as when you’ve finished drinking the liquid you get to fish them out, plump and succulent from their marination.  They are the Crackerjack prize at the bottom of my glass.

Summer is just around the corner….the perfect time to stamp your libation passport with as many effervescent trips as you can take.  Cheers!

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