Tag: beverage

Guac The Next Happy Hour With Avocado Margaritas

When avocados and tequila meet, something magical happens. This could be the start of a spiked salad or salsa, but the fusion I’m thinking of manifests as a frozen margarita, perfect for taking the edge off on a hot summer day. We’ve already seen that avocados can do amazing things with iced coffee, so why not take it to the bar and give it a shot?

A Brief History of Avocado Margaritas

Legend has it that Curra’s Grill in Austin, TX was the first to blend the savory green fruit into a sweet and sour margarita mix. As the story goes, it came about as a dare, but the results were no joke. Many customers undoubtedly order it for similar reasons, only to become hooked on the uniquely refreshing experience. Accented with a pinch of cilantro, tequila cuts through the buttery richness of the avocado with a fresh finish.

Not one to miss a trend, Epcot’s own avocado margarita has been incredibly popular since it hit the menu at La Cava del Tequila. The “happiest place on earth” takes a sweeter approach to appeal to the masses, adding melon liqueur to boost the bright green hue and ripe, fruity flavor all at once. The glass is rimmed with lurid pink hibiscus salt, amplifying the floral notes and of course, adding an eye-catching color contrast that you can’t miss from across the bar.

Key Differences in My Avocado Margarita Recipe

While I’m not trying to re-invent the wheel here, I do think there are a few tweaks that could make the modern classic even better.

  • Swap the polarizing cilantro addition for spicy jalapeño. While strictly optional, it’s highly recommended for a little kick at the end of each sip, balancing out the creamy richness of the avocado.
  • Use fresh citrus juices instead of prepared margarita mix or more flavored liqueurs. Prepared blends are never particularly fresh or natural tasting, and almost always cloyingly sweet. Personally, I’d rather taste the tequila than cover it up, especially if I’m paying for a top shelf bottle.
  • Use flaky sea salt rather than kosher salt for the rim. It dissolves more easily for a gentler saline hit, rather than a blast of salt from chunky granules.
  • Forgo the added sugar or agave. I’d much prefer to lean in on the savory flavors of the avocado here rather than turn the mix into a boozy milkshake.

The Best Tequila For Making an Avocado Margarita

Any type of tequila will make a fine margarita. For the best blend though, I would recommend:

  1. Reposado, for its subtle sweetness, is my top pick to round out this blend with a smooth finish.
  2. Blanco, with more vegetal notes, would be great with a spicier take using the optional jalapeno.

Avocados simply make everything better. From breakfast toast to a happy hour toast, these alligator pears will always serve you well.

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Hannah (BitterSweet)5 Comments

New Old Fashioned

Drink Your Mushrooms?

Save your side eye for more questionable content; the idea of infusing mushrooms into drinks is nothing new. Add them to coffee or tea and call them nootropics, but at the end of the day, you’re staring down the same thing at the bottom of your glass. Though medicinal mushrooms are billed as a silent partner, contributing to your wellness cache without being outspoken about it, there’s no reason why bolder fungi can’t belly up to the bar.

Shiitake, The Original Flavor Enhancer

As we’ve discussed before, Sugimoto Shiitake are on a whole different level from the average spore. Rich with free glutamates that create an unmistakable savory flavor, it’s easy to leverage their inherent wealth of aroma and unique pungency to enhance any dish. The concept certainly doesn’t end when happy hour strikes.

When used properly, shiitake in any form elevates the subtle nuances in all the components that coalesce into a carefully curated, intentional eating or drinking experience. Like salt, it should never taste overtly salty (or mushroomy, in this case), but allow the other players to shine as their best, truest selves.

Why A Shiitake Cocktail Just Works

There’s real scientific evidence supporting the use of shiitake in mixology. To better understand why this pairing works, let’s break down the primary tasting notes:

  • Earthy
  • Woodsy
  • Oaky
  • Nutty
  • Leathery
  • Smoky

Remind you of anything else? Yes, whiskey is a match made in heaven for this umami infusion! That’s why my Umami Old Fashioned is a foolproof twist on the classic cocktail that will never let you down.

How To Make An Umami Old Fashioned

The classic old fashioned is one of the easiest cocktails you could pour. Just four ingredients stand between you and that first bold, bracing sip: whiskey, sugar, bitters, and orange peel. To add some extra umami into the equation, we need to factor in two more ingredients: dried shiitake and time.

  1. Begin by crumbling 1 large koshin shiitake cap into 2 ounces of bitters. Add 2 ounces of water, since the mushrooms will absorb some of that as they rehydrate. Cover and let sit for 24 hours in a dark, cool place. Strain out the shiitake pieces (which are brilliant in risottos or stews) and store the umami bitters in a bottle with a dropper.
  2. To make the cocktail itself, combine simple syrup and a few drops of umami bitters in a glass with 1 – 2 ice cubes. Simple syrup dissolves more easily than granulated sugar, and can be made with a simple ratio of 1 part sugar to 2 parts water. Simmer and then let cool in advance, storing it in a glass bottle at room temperature until ready to use.
  3. Add the whiskey and stir for about 30 seconds to combine. Pour into a clean glass with fresh ice. Twist a piece of orange peel over the top to release the essential oils before placing it in the glass.
  4. Completely optional, but if desired, garnish with a luxardo cherry; literally the cherry on top.

Better Bitters

Since a little bit goes a long way when we’re talking about bitters, even this small amount should last a good while. Don’t reserve your supply only for cocktails; it’s a rich flavoring agent for a wide range of cooking applications too. Consider incorporating it into:

  • Vinaigrette and other dressings
  • Pickles and preserves
  • Marinades
  • Soups and stews

Once you start sipping, you’ll never want to stock the bar without this secret ingredient again. Cheers, to a new fashioned Old Fashioned that can keep up with the times.

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Hannah (BitterSweet)1 Comment

Just Trolling

Horror is not my first genre of choice nor area of expertise. For that, you should really be following Video Creep, videographer, comedian, and horror professional. With his guidance, I’ve picked out the perfect entertainment for your Halloween evening: Troll 2.

What is Troll 2 about?

Described by some as the “best worst movie” and “most disrespected horror films in recent history,” Troll 2 is not going to keep you awake at night. It’s not even going to make you remotely uneasy. The basic premise is laughable right from the start, seeing as there are no trolls to be found during the entire 95-minute runtime, only goblins. It’s also worth noting that it has nothing to do with the preceding movie, Troll, which has only marginally better reviews.

Without spoiling anything, one of the key features is green goop being offered at every meal, which no one seems to find suspicious. Unfortunately, just one bite will turn people into their own sort of human sludge, which is then fed to the hungry goblins.

Naturally, it’s the food element that I find most captivating. Between the implausible story line and iconic acting, the goblin goop is a standout success in terms of execution. I didn’t pity the people that were dumb enough to miss all the warning signs and thoughtlessly indulge in their own demise. Quite the contrary, I envied the goblins; I’ll have what they’re having.

Join me in feeding your inner goblin with the finest human goo that plant-based ingredients have to offer. It’s every bit as nutritious as dissolved people, but without all the fat and gristle! Besides, no one has time for that kind of messy cleanup. Save yourself the hassle of ensnaring and poisoning your own middle class nuclear family, and let’s pull out the blender instead, shall we?

A base of frozen mango and banana creates a naturally sweet, creamy, and subtly tropical foundation for some bright spices. Turmeric adds a bold sunny yellow hue that harmonizes brilliantly with ginger and cinnamon. The real crowning jewel is the swirl of green goo, of course. This comes in the form of fluid gel made from green juice and agar.

What is a fluid gel?

Despite the fancy molecular gastronomy term, it’s really a very simple concept: Set any fluid with a thickener, then blend it to break down the structure into a substance that straddles the line between liquid and solid, AKA, goo.

What’s the best green juice?

You can make your own green juice from scratch, or buy bottled green juice at the grocery store. I’d suggest going with the latter for the sake of simplicity. A subtly sweet blend with a mix of fruits and vegetables is my preference here to pair with the smoothie itself, particularly if pineapple is involved. Top mainstream brands include:

At the heart of it, Troll 2 is a movie made for the plant-based crowd. The goblins were vegetarian, after all, so the only way they could enjoy their human feasts was by turning them into inert substance. Let’s raise a glass to these visionaries that were ahead of their time. Cheers, and Happy Halloween!

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Hannah (BitterSweet)4 Comments

Bubbling Over Boba

Shooting through fat straws everywhere, the bubbles found in many refreshing iced drinks this year aren’t merely effervescent, but tangible spheres that you can chew. Known interchangeably as bubble tea, pearl tea, and boba tea, this Taiwanese import has even more flavors than names. Different varieties of tea are only the tip of the iceberg; additional fruit, milk, herb, and spice possibilities are endless. The unlikely textural contrast between milky liquid and toothsome tapioca makes for an irresistible treat, no matter the temperature outside.

Despite their proliferation, trips to Chinatown often end in disappointment. Most commercial offerings are prepared from powdered mixes with milk powder built in, with few options on tap. Luckily, it’s a snap to bypass all the questionable chemicals when you make your own boba-licious brew! Starting with more readily available clear tapioca pearls, the texture is slightly softer, but the experience is just as sweet and satisfying. Get ready for some serious refreshment; it will be hard to stop whipping up bubbling up once you start.

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Hannah (BitterSweet)3 Comments

Tapping into Tepache

When it comes to probiotics, it’s easy to go with your gut. There’s no need to take supplements to reap the benefits of all that good bacteria when there are hundreds of delicious options that pack an even bigger punch. Long touted as a healthier alternative to soda, kombucha has enjoyed a recent resurgence in popularity, raising the profile of many other natural probiotic beverages along with it. Kefir, apple cider vinegar, yogurt drinks, and even straight pickle or kimchi juice are on tap all around the world, crossing cultural boundaries and blending with modern tastes. Despite that, there’s one contender that has remained largely unknown… Until now.

What is tepache?

Tepache is the Mexican equivalent that predates colonial times. Fermented pineapple is the base, lending a sweet and tangy flavor without any added sugar. The best example I can think of is Big Easy Tepache for the time-honored techniques that deliver a refreshing experience bolstered with serious gut health benefits.

Like juice-based agua frescas, the flavors are limitless when it comes to tepache. The Original, a pure, clean study of pineapple vitality is a good place to start, demonstrating how versatile that gently effervescent base can be. Cocktails or mocktails come alive, quite literally, with billions of natural non-dairy probiotic cultures sparkling in the sun. Mango Mandarin, Strawberry Hibiscus, and Prickly Pear Lime add splashes of color to the tropical lineup in totally crushable cans.

Is tepache sweet?

If you crave bubbles with a bit of sweetness like me, you’ll want to stock your fridge for summer. Tepache has typical soft drinks beat by a mile; does your cola come with 7 grams of fiber and just 45 calories a pop? No, I didn’t think so.

Beyond the convenient aluminum can, tepache is also a prime source of recipe inspiration.

Just for starters, you could…

  • Blend it into fruit smoothies and acai bowls
  • Use it as marinade for tofu, tempeh, or seitan
  • Mix it into dressings for salads
  • Simmer baked beans for your next sensational BBQ side
  • Soak overnight oats or chia pudding

Don’t worry if you’ve been turned off by the harsh acidity of other similar probiotic drinks. Big Easy Tepache is certified toddler tested and approved, according to the founders’ own tiny Chief Taste Tester. Take it easy; tepache is for everyone.

This post was made possible as a collaboration with Moms Meet and Big Easy Bucha. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

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Green Evolution

Green milk is a symbolically loaded concept. As a kid, it was an indicator of St. Patrick’s Day, offering an artificially festive hue to the same old swill peddled by overworked cafeteria staff everyday. To those in the Star Wars fandom or Disneyland devotes, it’s a novelty drink paying homage to the supposedly nutritious green-colored milk produced by female thala-sirens. In reality, that manifests as a non-dairy frozen beverage with tropical citrus notes.

Neither of these are the green milk that I have in mind. I can clearly remember my first encounter as a new resident of San Francisco when it stopped me in my tracks. Scrambling to find a reasonable meal between classes, I had just stepped off a sweaty, overcrowded BART ride and into the attached basement food court of the Westfield Mall. There, front and center, was the most magical elixir my young eyes had laid eyes on.

Pale pistachio in color, pouring as smooth and rich as liquid silk, every sip was like a hit of pure dopamine. Sweet but not sugary, creamy but not cloying, subtly seasoned but far from bland, it sang with the floral flavor of vanilla while silently packing in the potent nutrition of dark leafy greens. For a brief moment in time it was also offered in soft serve form which allowed additional toppings like sea salt, almond butter, and fresh raspberries (my personal favorite combination) to further enhance the experience.

While the former green milks still exist in this world, my previous Brazil nut-based green milk does not. Even more infuriating is the fact that nothing else even comes close to it. How hard is it to blend up greens and dates in that same ratio to make it taste like melted ice cream?

Not hard at all, especially if you do it yourself. Eight years later, it’s now abundantly clear that my beloved green milk is not coming back to Pressed Juicery, no matter how hard I beg and plead. Maybe it’s for the best; making my own yields bigger batches for MUCH less money, available any time the craving strikes. It’s also a snap to give it a spin in the ice cream machine for a secretly healthy frozen dessert.

What makes green milk so great?

Aside from the irresistible flavor, this unique blend of whole, plant-based ingredients has a whole lot of health benefits to offer:

  • Brazil nuts are particularly rich in selenium, providing well over the daily recommended value for adults in just one nut alone!
  • Dark leafy greens like kale and spinach are noted for their high iron, folate, calcium, and Vitamin C content, among many others key nutrients.
  • Dates are one of the best natural sweeteners around, boasting a low glycemic index, which makes them less likely to spike blood sugar levels in those who are sensitive.

Tips for success

If you’ve made nut milk from scratch before, you already know the drill. It’s easy to get excellent results without even trying, but there are a few tricks to making your best blend ever:

  • Soak the nuts overnight, whether you have a high-speed blender or not. You can skip this step to speed through the recipe, but it helps ensure a smoother texture while also making the nutrients more easily absorbed in your body.
  • Use a nut milk bag to strain the mixture. There’s nothing wrong with forgoing this procedure entirely to reap the full benefits of all that fiber, but it will create a thicker, grittier texture. A wire strainer lined with cheesecloth can also work for a more DIY rig.
  • Chill thoroughly for the best flavor. If you’re in a hurry, you can let it stand in the freezer for a bit to cool down quickly and/or serve over ice.

This drink will change your understanding of green milk forever. You might want to start buying Brazil nuts in bulk.

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Hannah (BitterSweet)2 Comments