Tequila – Bloomery SweetShine

February 22, 2017 Sarah Murphy

Sweet Heat Margarita

Happy National Margarita Day! We have a fun ‘rita recipe for you to try on this joyous occasion. She’s nice and sweet with a sneaky bit of heat on the end.

Here’s what you need:

Cocktail:

2 oz tequila

1 oz Peach SweetShine

3/4 oz fresh lime juice

15 drops habanero bitters

pinch spice blend (recipe below, or substitute your own!)

lime wheel/wedge

Spice Blend:

2 tbsp. chili powder

1 tbsp. paprika

1/2 tbsp. cayenne pepper

1/4 tbsp. white pepper

1/4 tbsp. kosher salt

First, use a slice of fresh lime to rim your glass.

Then twist the rim in the spice blend to coat.

Beautiful! Now for the cocktail …

In a mixing glass, combine:

2 oz tequila

1 oz Peach SweetShine

Don’t forget to shake it up!

3/4 oz fresh lime juice

15 drops habanero bitters (or to taste)

Pinch of spice blend (or to taste)

Add ice … a crucial ingredient for dilution of the tart lime juice!

Cover tightly, and shake vigorously until ice cold and frothy.

Strain over ice into your prepared glass, garnish with a lime wheel and an extra sprinkle of spice blend, if desired.

Sweet Heat Margarita with Peach SweetShine.

Cheers!

February 20, 2016 Sarah Murphy

National Margarita Day is Monday, February 22, and this year it just happens to fall on the birthday of the Bloomery’s very own Rita! Oh, girl! You know we’ve got a super special SweetShine drink just for you.

Did y’all know Rita has an alter-ego?

That’s right! She’s often spotted in character as Raspberry Lemon! So, of course we are featuring her favorite flavor in her signature cocktail.

Here’s what you’ll need:

2 oz Raspberry Lemon SweetShine

1 1/2 oz fresh grapefruit juice

1 1/2 oz fresh lime juice

1 oz tequila

For optional grapefruit salt blend:

1 Tbsp grapefruit zest

1/4 c. kosher salt

1/4 c. raw sugar

You’ll need to prepare your grapefruit salt blend ahead of time. It will keep in an air-tight jar for about 2 months.

Preheat your oven to 225. Then simply combine 1/4 c. kosher salt, 1/4 c. raw sugar, and 1 Tbsp grapefruit zest. Mix until well blended, making sure not to leave any clumps of zest.

Spread evenly on a baking sheet lined with parchment paper and bake for about 30-45 minutes, or until grapefruit zest is completely dry and crumbles to the touch. Let the blend cool then gently break up clumps with a spatula. Be careful not to over-bake! Your bake time will depend on how finely you’ve zested your grapefruit.

Now to build the Rita ‘Rita!