HEIDI’S BLACK MAGIC-RITA

“As soon as I am done with my Halloween party, I start thinking about ways to make the next one even better. This year, I have teamed up with PATRÓN EL ALTO to create a delicious and fun cocktail for the party,” said Heidi Klum.

“We crafted the HEIDI’S BLACK MAGIC-RITA, blending PATRÓN EL ALTO with blackberry and lime for a premium, spooky twist on the classic margarita. I can’t wait for people to try this at the party, but it is also simple to make at home, complete with black lava salt rim, so I hope you’ll be sipping my BLACK MAGIC-RITA with PATRÓN EL ALTO all month long.”

Get a taste of the star’s iconic annual Halloween party at home with HEIDI’S BLACK MAGIC-RITA!

HEIDI’S BLACK MAGIC-RITA

Ingredients:

  • 1.5 oz. PATRÓN EL ALTO
  • 1 oz. Blackberry Syrup*
  • 1 oz. Fresh Lime Juice
  • 1 drop of Scrappy’s Fire Water Tincture
  • Black Lava Salt
  • Sugar Spider Web**, for garnish

Preparation: In a shaker combine PATRÓN EL ALTO, blackberry syrup, lime juice, ice and shake. Strain and pour over ice in a rocks glass with a black salt rim. Top with two drops of fire water tincture and a sugar spider web garnish.

Blackberry Syrup*

In a small saucepan, mix 1 cup of sugar, 1 cup of water with 5 large blackberries. Simmer and let the sugar melt. Once the blackberries are soft, muddle them with the back of a spoon. Strain through a fine mesh strainer and let cool.

Sugar Spider Web Garnish**

Combine 1 ¼ cups of sugar, ¼ cup of light corn syrup, and ¼ cup of water with muddled blackberries in a small saucepan. Start on low heat and periodically whisk to increase temperature. Using a candy thermometer, bring the mixture to 300 degrees. Place the saucepan in an ice bath and bring it down to 275 degrees. Using a fork, spin your cobweb design by drizzling the mixture over parchment in your desired shape.

 

About PATRÓN EL ALTO

PATRÓN EL ALTO is an impressive combination of the best reposado, añejo and extra añejo tequilas, each aged to their maximum potential and finished with a naturally smooth and sweet profile. An exquisite and refined prestige tequila, PATRÓN EL ALTO is the perfect tequila for momentous occasions like Heidi Klum’s legendary Halloween party, bringing people together for extraordinary moments.

The post HEIDI’S BLACK MAGIC-RITA appeared first on Chilled Magazine.



from Cocktails Archives | Chilled Magazine https://ift.tt/odjbGZ7
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