Archive

June 2022

Browsing
Summer is here, and I am ready for some refreshing cocktails for these hot days!  My first creation is the Spicy Yellow Rose Infusion.  Before you enjoy this refreshing mango madness with a good ole fashion Texas kick to it, you must first make the Jalapeño Simple Syrup.  But don’t stress, it is simple to make!
Jalapeño Simple Syrup
– 1 cup Purified Water
– 1 cup Granulated Sugar
– ⅓ cup sliced Jalapeño Peppers
Combine water and sugar in a saucepan, bring to a boil, then add jalapeños. Lower the heat and simmer until the sugar has completely dissolved and the mixture has thickened into a syrup.  Store the Jalapeno syrup and the jalapenos in an airtight container for 24 hours in the refrigerator so the infusion can work its magic!
Cocktail Time
After the long anticipation of waiting to enjoy this beauty, here is what you will need for the Cocktail Creation:
– 2 oz Tequila
– 2 oz Mango Purée
– 2 Fresh Squeezed Limes
– 2 oz Infused Jalapeño Simple Syrup
– .05 oz Tajin
Rimming the Glass
To rim the glass with the Tajin, you will need to spread .05 ounces of Tajin on a small plate.  Next, you will moisten the rim of your cocktail glass with water.  Then you will turn the glass upside down and dip it into the Tajin on the plate.  You can twist the glass to add more.
Spicy Yellow Rose Infusion
Now for the moment, we have been waiting for!  Add the following into a Shaker: Tequila, mango purée, lime juice, infused simple syrup, tajin, and two pieces of ice.  Shake for 10 seconds, and make sure the lid is on tight.  Strain into a glass with fresh ice and garnish with lime, mango, jalapeño, and the remaining tajin.
I hope you enjoy it as much as I did, so stay cool, stay thirsty, and be happy!!
?,
Ash Red
On a hot sweltering day in Texas, this lady needs a refreshing adult beverage with a cigar to sit outside. With it being scorching outside (it feels 103) I want a light to medium body cigar with flavor.  This afternoon’s pairing is a Cavalier and a New Belgium Voodoo Ranger.
Sebastian Deccopoet  blended this cigar specifically for the cigar lounge, Smokers Abbey in Austin, Texas.  The Ceathair is a 5X54 Robusto Candela.  The 1985 IPA is a Hazy, Juicy India Pale Ale, which has hops of Citra, Simcoe and Cascade. The Malts are; Pale Malt, Oats and Wheat.  It just feels like summer.
The Ceathair cigar is a beautiful sage green with the famous 24-karate gold diamond that Cavalier is known for.  The foot of the cigar smells of fresh clover,  while the middle and cap smell of hay.  The 1985 IPA is a light golden color that has aromas of the fresh tropical fruits: pineapple, mango and guava.
When pairing, I always begin with smoking my cigar first.  On the first third of the cigar, there was a sweet bitter clove taste that was surprising to my palate. Independently from the cigar, the IPA has a slightly sweet juicy mango flavor that fades to moderate bitterness that lightly lingers.  Cigar to IPA, it enhances the sweetness of the pineapple from the drink.  From the drink to cigar, there is a beautiful flavor of raw sugar cane; which is completely unexpected, but welcomed! A sweet yet spiced notes are  detected as well.
Transitioning into the 2/3 section of the cigar, I cleansed my pallet, took a sip from the IPA and then took a draw from the Ceathair.  The IPA brought out an earthy oat malt flavor with some sweet taste.  The retrohale on the cigar was a smooth white pepper.  The cigar itself has beautiful fresh grassy notes, the sugariness lingers on the after taste.
The final stage of the cigar presented an intense sweet hay note with slight lingering earthy savoring.  The Ceathair’s retrohale continued to be of pepper.  The beauty of going from cigar to drink  was the flavor of lemongrass; however when I reversed it, a refresh green tea flavor is noted.
This will definitely be my go to summer pairing.   Even in the heat of the day, it was extremely enjoyable.