Summer is in full swing here on Chincoteague Island, officially. During the week the boys and I spend alot of time in the pool, or at the beach…but on the weekends we’re usually found on the boat. With the 4th of July weekend upon us, I thought it appropriate to share this mermaid-inspired margarita.

Mermaids happen to be crazy popular right now. But for a girl who’s had saltwater running through her veins since birth – I’ve always felt a kindship to them. Even more so now that I’ve gotten into sea-glassing and beachcombing. I can’t help but feel like those salty sirens sent up those pieces from the depths just for me to find…

Incidentally, I’ve always felt a kinship to tequila too. So, it was only natural to  combine those two things here on the blog eventually. Fresh margarita mix, combined with tequila and triple sec, and the addition of Blue Curacao to give it it’s signature blue hue. Don’t be lazy and buy the store-bought mixer, it takes all of three minutes to make your own. And once you do, you’ll never go back. Trust me.

I did a sugar-salt combination on the rim, I love the salty/sweet combo – much like the attitudes of my homegirls under the waves. Added some fresh lime zest too, loved the pop of color and flavor that it lent.

Garnished with a lime wedge skewered onto a dinglehopper , it’s a cocktail that I’d be proud to serve to any mermaid. Maybe I’ll come across one in our boat journeys this weekend…will make sure to have all the ingredients on hand, just in case one shows up.

Margaritas just happen to be my favorite cocktail. Fresh citrus, tequila, and triple sec – they sing in a perfect symphony. A symphony that adapts well to a newcomer in the mix. Like, ripe juicy mango for instance…

Gotta throw up props for this margaritas simplicity. While I usually have to make a fruit-based simple syrup for many of my fruit margs, which is little bit more time consuming – this one involves dumping in a bag of frozen mango chunks, some margarita mix, a little mango nectar, and your booze. Blend. Drink. Repeat.

Now, I’m a margarita on the rocks kinda gal, not usually into this frozen hulabaloo. However, I consider this a game changer. It was like drinking a fresh mango – it has that thicker mouth feel that mango lends. Even the husband, who isn’t into tequila, enjoyed it. I know ya’ll will too!

This recipe makes about 4 big margaritas, perfect for summer entertaining or a girls night get-together.

Shoutout to the good folks at Drizly for sponsoring this post. Did you guys know you can have pretty much any spirit you’ve ever desired delivered right to your door these days? Wonders of technology. They’ve got all kinds of great recipes too. Be sure to check them out!

Disclaimer: This post is sponsored by the good folks at Drizly. As always, all thoughts and opinions are my own.

Happy New Years Eve! In light of the holiday,  I thought it only appropriate to share a festive cocktail this evening. And, I’m still working on using up those cranberries leftover from Christmas…

Fruit crushes are kind of synonymous with the Eastern Shore, we’ll take any fruit – muddle it with vodka – add a little seltzer – and call it a day. While they’re very popular in the summertime months, I really feel like the best time for them is in the winter – when citrus is at it’s peak.

I made a cranberry syrup by simmering some frozen cranberries, some sugar, and water on the stove. The cranberries will burst open and soften to a lovely consistency form a lovely chunky syrup. Syrup can be refrigerated for up to a week, which is handy.

he syrup is then combined with vodka (word to Tito’s, my go-to favorite), a splash of Triple Sec , a squeeze of fresh orange juice, and a splash of seltzer. And served over ice. A great way to keep the sparkle of the holidays burning a little longer while you have those cranberries to use up!

I hope everyone has a safe and Happy New Year! Best wishes to all in the coming year.

Iced Coffee Tonic

The dog days of summer haven’t hit us yet, but I wanted to be prepared when they do. My friend and coffee roaster Kristen, down at Eastern Shore Coastal Roasting Company, had made us these refreshing concotions after a long day on the road – literally all over the Eastern Shore. It was for a farm tour hosted by the good people at the Chincoteague Bay Field Station. Last year they had their first Serving Up The Shore event, and it was a great success. Local farmers and producers donate an array of items, and local chefs donate their time. Last year I attended, and have anxiously been awaiting this year…

Imagine my surprise when the folks at the Field Station asked me to come and prepare the salad course! I’m excited, and a little nervous – but I think we’ll have great fun! It’s really an honor to be in the kitchen with the chefs and farmers/producers they have lined up…go buy your tickets!

Anywho, I’ve long been a fan of ESCR and their coffees. So to get to know Kristen and Jamie, and to have them take the time to show us a roast from start to finish – was just such a treat! And then, to end it all with an amazing treat like this iced coffee tonic – well, that was just the icing on the cake for the day! If you’re local, look for their coffees at Poseidon’s Pantry as well as Wine, Cheese & More (downtown) here on the island,

Kristen used their Marsh Mud cold-brew blend, which is phenom. But whatever your favorite method or brand for cold brew is will be fine. Look for a post on that here soon! So, about 3/4 parts cold brew to 1/4 cup tonic or seltzer. I kind of liked the slight “twang” that the tonic water lent, but have since made it with seltzer and it was equally delightful.

A little sugar or simple syrup. And maybe a splash of half & half, if that’s your thing. I’ve also added a splash of coconut milk, and it was absolute perfection! Garnish with some sort of herbacious sprig – we used rosemary, and really enjoyed that little herbal note lingering in the background.

The perfect summer sipper to put a little pep in your step during these warmer months!

Source: I get by with a little help from my friends at ESCR. Thanks, guys!