Drink Of The Week: Fig Smash With Espanita Tequila Añejo

Fig Smash with Espanita Tequila Añejo, featured image

Tis’ the season for figgy cocktails, and this stunning number from Espanita is a must-mix this season.

Made using Espanita Tequila Añejo, muddled fig, grenadine, and orange liqueur, this easy to drink cocktail is fresh and festive.

After spending 18 months aging in small American oak ex-bourbon casks, Espanita’s Tequila Añejo takes on flavors of thick honey and fresh grass with vanilla, toasted marshmallow, with hints of sassafras and apple. Along with being fantastic served neat and in cocktails, Espanita makes for a fantastic gift!

Fig Smash with Espanita Tequila Añejo

Fig Smash with Espanita Tequila Añejo

Fig Smash with Espanita Tequila Añejo

Ingredients:

  • 2 oz. Espanita Tequila Añejo
  • 3 ripe Figs
  • 1/2 oz. Orange Liqueur
  • 1 oz. freshly pressed Lime juice
  • 1 bar spoon Grenadine
  • 1 bar spoon Honey (optional)

Preparation: Fill the glass with fresh ice. In a cocktail shaker, muddle three figs and add the rest of the ingredients. Stir until honey is well dissolved. Add ice and shake well. Strain through the fine mesh strainer into the prepared glass and garnish the drink with a fig wedge.

The post Drink Of The Week: Fig Smash With Espanita Tequila Añejo appeared first on Chilled Magazine.



from COCKTAILS – Chilled Magazine https://ift.tt/3DhMvCF
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more