Tag Archives: tequila

Spicy Cantaloupe Margarita

Hey guys! I’d say it has heated up a bit and we’re ready to venture into the cocktails that cool us down poolside!  So yeah, it’s Cocktails with Carly time!

I thought this up while (sweating) in the backyard and dreaming of an ice cold agua fresca from one of those delicious Mexican markets.  You know, where you get a couple pounds of carne asada to grill up later and a couple pound burrito for the now.  So remembering that I had a perfectly ripe cantaloupe on my counter I knew I could make this happen!

Now the only main difference to my homemade agua fresca is that well…. I made it into a margarita! 😉  That’s what happens when you find the tequila next to the blender…..

The Starting Lineup

Cantaloupe Puree

  • 1 cantaloupe, rind removed and chopped
  • 1 cup water
  • 3 Tbsp sugar
  • 1 Tbsp honey
  • Juice of 1 lime
  • pinch of salt

Garnish

  • Silver tequila
  • Jalapeno, thinly sliced
  • Limes, quartered
  • Unsweetened coconut

CanteloupeJalapeno1

Time for some easy, yet impressive cocktail hosting friends!  Simply add the ingredients of the cantaloupe puree (cantaloupe, water, sugar, honey, lime and salt) to your blender and blend till smooth, 1-2 minutes.

Now next is not completely necessary, but I like to do this for a ‘smoother’ drink…

Place a fine mesh sieve overtop a large bowl and pour in about 1/3 of the cantaloupe puree.  Using a rubber spatula, press the juices through the strainer leaving a bit of the pulp (scoop out into the trash).  Repeat with the remaining; pour the bowlful back into the blender or a pretty pitcher.  This should make a blender/pitcher full of juice.

Let’s serve them up, it was quick to make right??  Take your drinking glass and coat the rim with fresh lime juice and roll into the shredded coconut.  Fill with ice, 1-2 shots of silver tequila and top with the pureed cantaloupe.  Stir in a few of the fresh jalapeno slices (muddle in there if you’d like) and a lime wedge garnish!  Bottoms up!

CanteloupeJalapeno

 

Brisket Burgers w/ Grilled Tequila Peach Slaw

Do you want to impress your dad this Father’s Day??  Then it’s a must that you try this sweet-heat burger that also has a hint of booze!  

Here in the south, peaches are a summertime staple and what better way to enjoy them then grilled, soaked in a sweet tequila bath and overtop a ground brisket burger that has a kick from fresh jalapenos…a true Texas delight!  Enjoy!🍔🌞

The Starting Lineup

Brisket Burger

I had my butcher mix me:

  • 1lb of ground chuck 
  • 1lb ground brisket
  • Kosher salt & pepper, outside of patties
  • Soft bakery hamburger rolls
  • Pepper jack cheese, slices

Grilled Tequila Peach Slaw

  • 4-5 ripe peaches
  • 1/2 stick butter, melted
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/4 cup tequila anejo
  • 1/2 head of cabbage, shredded
  • 1/4 cup red onion, diced
  • 1 jalapeno, thinly sliced or diced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp apple cider vinegar
  • Salt & pepper, to taste 

Begin this summertime fave by firing up your grill!  Slice up and skewer the peaches before brushing the melted butter over top.

In a saucepan over medium heat, combine the pineapple juice and the honey.  Whisk together till smooth.  Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
 

Now that your grill is hot and ready, grill your skewered peaches for just a few minutes.  Remove, chop up and add to the pineapple/honey syrup.  Pour the tequila over top and give a gentle toss.  Cover and let sit for about 10 minutes.

While the peaches are soaking, prep the veggies for the slaw. 

 

Combine all the ingredients for the slaw together, including the soaked peaches.  Toss, cover and refridgerate while you get the burgers ready. 


Prepare your meat into about 1/4lb patties (8 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.  Sprinkle the outside liberally with kosher salt and pepper.  Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3-4 minutes on the other, flip just once please ;).  Once you’ve flipped your burger, add the pepperjack cheese to each patty.  Cheese NEEDS to be melty-good here folks!
*I also like to split my hamburger buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.  The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!  Winning!! 

 

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