I‘m going to play in the sun. Obnoxious considering I don’t live in an extra-chilly, snow-covered Winterland. There’s no real room to complain about a New Orleans January. Still though… I’m going to go get some real-life tropical sun because I’m absolutely positive that the answer to what troubles me in is the ocean, in the sun, and inside a small coupe glass along with lime and rum.
You should totally join me in the sun… or at least in spirit and in cocktail.
You’ll need lots of lime, all of the pink grapefruits, Patron Tequila and Pyrat Rum. You won’t need the sunscreen. I’m going to hog all of that. Can you even buy sunscreen in January. Stupid question. Cheers to us, sunshine or snow.
Let’s start with grapefruit. I’ve blown through my giant bag of grocery store citrus and I think it’s just about time to start scavenging New Orleans backyards for grapefruit trees. Hide your fruits if you don’t want them scooped.
I used Silver Patron Tequila for these margaritas. Before all of the citrus though… cucumber! I love how easily cucumber infuses into cocktails. It’s an amiable ingredient.
Orange liqueur for the perfect round sweetness that these tart cocktail require.
Super fresh grapefruit juice. Sweet, tart, and perfect.
Grapefruits are my favorite part of winter. See: Brown Butter Grapefruit White Chocolate Cookies
Just in case you’re keeping track: cucumber slices, Silver Patron Tequila, orange liqueur, and fresh grapefruit juice.
Sea salt around the rim, the smokey flaked sort because I’m fancy. Crushed ice, again because I’m fancy.
Bright, tart, and Winter-y with hints of glorious sun to come.
- 1 cucumber, sliced into rounds
- 1 cup Silver Patron Tequila
- 1 cup pink grapefruit juice
- ½ cup fresh lime juice
- ¾ cup Patrón Citrónge or orange liqueur
- 2 ounces simple syrup
- coarse or kosher sea salt
- pink grapefruit wedges, for garnish
- 1 lime, sliced into rounds for garnish
- In a small pitcher combine sliced cucumber from half the cucumber, tequila, grapefruit juice, lime juice, triple sec, and simple syrup. Stir and chill until ready to serve.
- Before serving, rub lime across the rim of four tall glasses. Dip the rim of each glass in salt. Fill each glass with crushed or small cubes of ice. Add lime rounds, remaining cucumber slices, and a wedge of grapefruit.
- Fill each glass with chilled margarita and enjoy immediately.
Let’s count all of the fresh lime daiquiris I’ve enjoyed since moving to New Orleans.
Actually… let’s not.
When they’re served in fancy little coupe glasses at Cane and Table… they go down far too easy.
With just fresh lime, simple syrup, and good rum, a daiquiri is one of those classic cocktails that feels extra special when you realize you can make them at home. Dreams!
A good daiquiri is mostly tart with a hint of sweetness. I’m upping the sweetness by rimming the glass with vanilla bean infused sugar.
Vanilla adds a really lovely fragrance that is a perfect compliment to the dark Pyrat Rum.
Into a cocktail shaker: ice cubes, lots of fresh lime juice, simply syrup, good good rum, and a good good lid.
Shake with enthusiasm… until your arms hurt.
Vanilla sugar-rimmed glasses, small and cute. Pour.
Enjoy chilled, sip by sip. Repeat.
- 1 cup granulated sugar
- 1 vanilla bean, split and seeds removed
- 4 ounces Pyrat Rum
- 3 ounces fresh lime juice
- 1 to 2 ounce(s) simple syrup
- round lime slices for garnish
- In a small bowl, rub together sugar and vanilla bean seeds. Rub together until the vanilla beans are dispersed and the sugar is fragrant. Set aside.
- Fill a cocktail shaker three-quarters full with ice cubes. Add rum, lime juice, and simple syrup. Place the lid on the cocktail shaker and shake vigorously… until your arms hurt. Really shake it well.
- Rub lime juice on the rim of two small coupe glasses. Dip the rim of each glass in the vanilla sugar. Divide the shaken cocktail between the two vanilla sugar glasses and enjoy immediately.