emily's cinco de mayo beergaritas

Cinco De Mayo Necessity: Ultimate Beergaritas!

emily's cinco de mayo beergaritas

HAPPY CINCO DE MAYO!!! Probably my favorite day of the year. For those of you who aren’t familiar with my proclivity for drinking mass amounts of tequila on Cinco, well, buckle up.

One of my essentials for any Cinco de Mayo is a good beergarita. You can drink a lot without realizing how much you’re actually imbibing, and it actually tastes delightful! (PSA: I don’t care what holiday you’re celebrating, never drive drunk yo. Call yourself an Uber, Lyft, taxi, sober friend, or unfortunate booty call and make them deal with your drunk ass.)

Anyway, make these. Tonight. Or today. Or right now.

Dayna y Emily’s Classic Cinco Beergaritas

4 12oz cans of your favorite Mexican beer (or, if you really want to get “authentic Emily” just load up an unused coffee pot with keg beer)
1 can frozen limeade concentrate
Enough silver tequila to fill up 2/3 of the empty limeade can (or 1/2 can’s worth of tequila if you aren’t trynna get crazy)
2 limes, sliced

Combine the first three ingredients into your drink dispenser. (What do you mean, you don’t have a professional-grade drink dispenser?! Get one immediately, what is the point of your life right now?!) Squeeze the juice from the limes into the mixture then drop the rinds in. Fill a Ziploc bag with ice and seal it tightly, then drop it into the jug as well. (This way the ice doesn’t water down your drink… smart, eh?) Get a keg cup – because beergaritas are always best consumed out of a keg cup, and you know it – write your name on the cup so you can keep track of it, cause it’s gonna be a long night. Pour a hearty serving of beergarita in, and get this party started!

ENJOY, AMIGOS!

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Whislers Sweet Potato Cocktail

Cocktail O’Clock: I Yam What I Yam

Whislers Sweet Potato Cocktail

We’re nearing the end of winter, but there are still more cozy cocktails to be sipped! Before the spring sun comes back, snuggle up to an inspired s’mores-ish cocktail, made with sweet potato (yes, sweet potato!) shrub. This recipe comes from Whisler’s, one of Austin’s favorite craft cocktail bars. (And one of my personal favorite places to grab a drink and some spicy Thai food!)

I Yam What I Yam

1.5 oz Butter-Infused Flor de Cana 7yr
.5 oz Milletti Amaro
1 oz Sweet Potato Shrub
2 dashes of Fee Bros Black Walnut bitters & 1 dash of Bitter Truth Jerry Thomas bitters

Shake and strain over ice in an old-fashioned glass.  Garnish with toasted marshmallow.

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Port Aransas Shrimp Breakfast Taco

Food Porn Champion: Tacos for Breakfast

Port Aransas Shrimp Breakfast Taco

If you haven’t had a breakfast taco in your life, you (a) have never been to Texas, and (b) are doing yourself a huge disservice. And if you haven’t had a breakfast taco while hungover, you are doing yourself a HUUUUUGE disservice because breakfast tacos are some of the best hangover cures ever. This particular breakfast taco is from a teensy diner in Port Aransas, on the Gulf Coast of Texas. It features fresh gulf shrimp, battered and deep-fried, topped with lettuce, tomato, cheese, and shredded cabbage. Oh, and on the side? Hashbrowns. Why? WHY NOT.

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Cocktail O’Clock: A Greener Bloody Mary

(Photo courtesy of Noah Fecks)

(Photo courtesy of Noah Fecks)

When you’re in your 20s you spend the week before New Year’s planning out your drinking schedule for the big night.

When you’re in your 30s you’re more concerned with how you’ll treat the hangover the next day.

Fortunately, we’ve got that one solved for you. Putting a Southern spin on America’s favorite brunch cocktail, the Green Bloody Mary mixes up Ole Smokey Moonshine corn whiskey with tomatillos, pickles, and plenty of spice for a New Year’s Day drink that will kick your 2015 into high gear.

Green Bloody Mary

6 tomatillos
1 dill pickle
3 garlic cloves
2 yellow heirloom tomatoes
1 serrano chili (seeds remove)
1 oz. Ole Smoky Original Moonshine
1 1?2 tablespoon preserved lemon
1?2 teaspoon each sugar, salt and pepper
Juice of 1?2 lime
3 dashes Tabasco

In a blender, puree ingredients. Fill glass with ice and strain in blended mixture.

To salt rim of glass: Put 1 tablespoon each salt, pepper, sugar and Aleppo pepper (optional) in a saucer. Wet rim with lime wedge, dab in saucer.

*Cocktail recipe courtesy of Distilled NYC

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Eversong Cocktail

Cocktail O’ Clock: The Eversong

Eversong Cocktail
This cocktail hails from Mettle, one of my favorite spots here in Austin. I just love a Vesper in the wintertime (and champagne literally any time), so Mettle’s twist on this is something special. They were kind enough to share their recipe with me so I could share it with all of you.

A few words on the drink from bartender and creator, Mike McMillan: “It’s an ode to the classic Vesper. Also known as the Eversong, which is the sixth of the seven canonical hours, this reminded me of the hour before midnight drawing near.”

The Eversong

.5 oz. NOLET’S Silver Dry Gin
.5 oz. Ketel One Vodka
.25 oz. Kina L’Avion d’Or

Top with Moet Imperial Reserve Cuvee

Shake all ingredients (excluding the Champagne) together in a cocktail shaker, strain into a martini glass. Top up with Cuvee. Garnish with a lemon twist.

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Trader Joe's Boxed Wine

Newsflash: Trader Joe’s Now has BOXED WINE

Trader Joe's Boxed Wine

The headline says it all. Maybe the most important headline of your/my/OUR lives.

According to a smug, boxed-wine loving friend, this Trader Joe’s boxed wine has been a thing for awhile now.

But I just found out about it. So I figured a lot of you didn’t know, ether.

Well, it’s here, and it’s more than adequate. I LOVE YOU TRADER JOES. Thank you and good night.

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Ultimate Hangover Sandwich in Seattle

Food Porn of the Day: Ultimate Hangover Sandwich

Ultimate Hangover Breakfast Sandwich Seattle

On a recent visit back to my hometown of Seattle, my friends and I were in a dire hangover situation. We needed greasy goodness but after a night of questionable “dining” choices (midnight quesadillas and – dare I admit it? Domino’s pizza) we also wanted something that was actually well-made and worth our time. No ordinary diner breakfast would do.

Luckily pub/restaurant Lot No. 3 had us covered. This is their grilled cheese (made with Beecher’s – some of the best cheese ever, also Seattle-based) with three important additions: a runny fried egg, caramelized onions, and BACON. But not just any bacon. House candied bacon. Be still my heart (literally, I think I had a mini heart attack while devouring this, but it was worth it). Plus, it doesn’t come with some bullshit salad on the side or whatever. It comes with a miniature bowl of tomato soup. TOMATO SOUP! What else could you possibly need when you’re hungo and hangry?!

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