#cocktailoftheweekend – Herbal Libations
a. The pouring of a liquid offering as a religious ritual.
b. The liquid so poured.
a. A beverage, especially an intoxicating beverage.
b. The act of drinking an intoxicating beverage.
I have adapted a Jose Cuervo recipe. This is so, so good! I make this in a Vitamix instead of in a standard blender. If your blender can’t handle this job or you don’t have a blender you can just follow the “rocks” version below.
1 – (1/2 pint, 6 oz.) box fresh blackberries, rinsed
4 – 5 cups ice
1 teaspoon lime zest
juice of 4 limes, approx ½ cup
½ cup tequila
¼ cup homemade (or purchased) Limoncello (recipe follows) or Grand Marnier
¼ cup organic agave syrup
Black Lava Salt (see note) or sea salt such as Maldon (why Black Lava Salt? Well, I had some and it seemed cute to use ‘black’ salt with ‘black’ berries and then, when it tasted wonderful, well, now it’s not only cute – it’s imperative.)
- Puree the blackberries in the Vitamix or blender and sieve the puree into a measuring cup (for ease of pouring back in blender). Discard the solids – you should have approximately ½ cup of puree. Put the ice into the Vitamix or blender that still has the blackberry residue from the pureeing process and add the puree and the rest of the ingredients. Blend ‘til slurpy.
- Using the juiced and spent lime pieces, moisten the rims of your cocktail glasses and dip the wet rims in a small plate filled with salt. Pour in the slushy drink and garnish with more blackberries if available.
Puree the berries and strain then combine the puree with 2 cups ice and the remaining ingredients a pitcher. Stir well. Pour into 4 margarita glasses rimmed with salt.
Limoncello ~ there are lots of great recipes out there for the homemade version of this refreshing and delicious Italian Lemon Liqueur. Use your favorite or make this great one from a wonderful book entitled The Wildcrafted Cocktail by Ellen Zachos ©2017 Storey Publishing.
Ellen Zachos Limoncello; Method Number Two (by all means get the book for Method Number One)
10 or so Meyer lemons, quartered
4 cups vodka (I, Karen, use high proof vodka)
2 cups water (I, Karen, use triple filtered water)
1 cup sugar (I, Karen, use organic raw sugar)
Fill a large jar with the lemon pieces (as many as you can fit in) and pour the vodka over them. Close the jar, (I, Karen, use canning jars with tight fitting plastic and not 2-part metal lids so that there is no metal erosion from the alcohol) shake, and store in a dark place for two weeks, shaking the jar once a day. Then taste. If the flavor isn’t to your liking, let it go a little longer.
Combine the water and sugar in a saucepan over medium heat, whisking until the sugar dissolves. Strain the lemons from the vodka and set the vodka aside. Put the lemons in the saucepan with the light syrup; bring to a boil, then reduce the heat and simmer for 5 minutes, occasionally pressing on the lemons to release the last bit of juice. Remove from the heat and let the syrup cool, then combine with the vodka. Pour through a coffee filter into bottles. Seal and store for two more weeks before drinking.
Note: Black Lava Salt is sourced by Jacobsen Salt Co. from Hawaii and available from Williams Sonoma, Amazon and Jacobsen directly. Speaking of Williams Sonoma, they sell salt gift sets and one of them is a jar of sea salt and a small Olive-wood carved bowl/salt cellar for serving. When I saw that WS set I finally knew exactly what I was going to do with my handmade wood bowl, a recent gift from the maker, Matthew Micucci. Thank you Matt!