It’s not as impressive as 10 hours of extra features on the Lord of the Rings DVD set, but this recipe is our version of “behind the scenes.” When we shot our Spring/Summer 2020 collection in Joshua Tree last fall, our awesome creative team set up basecamp at Arrive Hotel in Palm Springs – a funky mid-century oasis with a stellar in-house gastro pub.
After hours in the desert sun, we’d wrap each day by chowing down on pastrami sandos and slurping fruity cocktails. We’d be lying if we said we got the recipes (we didn’t), but we did walk away with a renewed appreciation for tiki umbrellas and dark rum. So here’s our best attempt at a recreation…
• 2 oz. dark rum • 1 oz. passion fruit syrup • 1 oz. fresh lemon juice • Pineapple slice, lime wedge, umbrella for garnish
Fill a tall glass with crushed ice (if you don’t have crushed ice, put ice in a plastic bag and crush with a rolling pin — save and reuse the bag!). Combine rum, passion fruit syrup, and lemon juice in a shaker with some ice cubes. Do a little dance and shake until the shaker is cold n’ frosty. Pour into the glass. Garnish with pineapple slice, lime, umbrella… whatever feels tropical!
Butterflies are to caterpillars what tequila is to agave plants: a magical transformation resulting in pure delight! In honor of National Tequila Day on July 24, we’re whipping up the Mariposa Margarita. Modified from our friend’s at Lily the Wandering Gypsy, the Mariposa Margarita (mariposa means butterfly in Spanish) is equal parts sweet, tart and pure delight. ¡Salud!
The Mariposa Margarita
1 part grapefruit juice (fresh squeezed is best)
1 part club soda
1 oz. tequila (we like Hornitos blanco)
1 tsp. organic agave nectar
Organic cane sugar for rim
To sugar the rim, rub the rim with a slice of grapefruit and dip the glass in a plate of sugar. The sugar complements the tart perfectly.
Fill your glass half full with ice. Now order is important: Pour in the grapefruit juice, tequila, agave nectar and top off with club soda. Garnish with a wedge of grapefruit and viva la fiesta!
Maybe it’s the booze talking, but we feel pretty lucky to have Nina as a Toad. A master of all things crafty and DIY, Nina’s signature move is to kick off the weekend by turnin’ on the country tunes and whippin’ up tasty cocktails on Friday afternoon. Come 3:30 last week, Nina sauntered from desk to desk offering up her latest concoction – the Blackberry Jack. The results were mighty fine…
Ingredients for 2 cocktails: 2 tbsp lemon juice
4 tbsp homemade fruit shrub (direction’s below)
4 oz of Jack Daniels whisky
A splash of soda water
1 lemon peel
To make fruit shrub…
1. In a pot mix: 1 cup white wine vinegar, 1 cup sugar, 1 cup berries (Nina used seasonal blackberries, but cranberries work well too).
2. Let the pot heat up until the liquid boils.
3. Lower the heat to a simmer and stir until sugar is dissolved and liquid is syrupy, about 7-10 min from start to finish.
4. Let cool and store leftovers in the fridge. The shrub should keep for 3-4 weeks so use it to liven up other cocktails, cider or lemonade.
To make Blackberry Jack… 1. In a shaker with ice, mix in lemon juice, shrubs and whiskey.
2. Shake well and pour into a chilled glass over ice.
3. Rub a lemon peel on the rim (Tip: Use a lighter to heat the peel then twist to release flavor)
4. Add a splash of soda water and garnish with a blackberry and lemon peel skewer. Cheers!