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Rodillas de abejas
Jul. 25th, 2016 01:34 amvia http://ift.tt/29U2Y6Y:
So it stayed hot today and I didn’t make any simple syrup today either. And so, tonight, looking at my liquor cabinet, I was struck by the thought that I could use honey in place of syrup in pretty much any drink.
So– brought to you by the fact that I have an enormous thing of honey sitting on my counter– I made margaritas using the technique for a Bee’s Knees. And I paid attention to amounts, and didn’t put in anything weird, so here’s a real honest actual recipe. (Margaritas were inspired by having gone for Two Dollar Tacos, which are actually $2.50, here; the joint was jumping and as we left the PA system was playing a sort of inexplicable upbeat translated-into-Spanish cover of Achy Breaky Heart, which I can’t tell whether I considered a highlight or not.)
So. Rodillas de Abejas [I knew rodillas were knees, and Google Translate assures me that abejas are honeybees, so, I’m following the chintzy bar convention of giving hokey Spanish names to anything with tequila in it, this is time-honored ok, don’t laugh], and I’ll put in here a note on how I make margaritas, which is that the ice is super important and don’t serve this over one measly ice cube. You want a bunch of medium-sized ice cubes, and fill the glass, or this will be both too sweet and too sour. If you don’t like ice in your drinks, you probably won’t like my recipes; they rely on the dilution.
Recipe makes two servings. Start with one of those medium-sized Mason jars, 500 ml/1 pint. Handily, they have ounces marked on the sides, so, use that so you don’t get a shot glass dirty. (You found me out. That’s the only reason I have a recipe to recount; I looked at the side of the jar.) (I own fancy mixing glasses. I don’t use them.)
4 oz tequila (I prefer anything with actual agave in it, but if you feel fancy, whatever reposado is on sale is usually a nice change. I think I used Sauza here tho)
2 oz Grand Marnier knockoff (I think it’s called Gran Gala? I’m fancy about some things but not my flavored liqueurs.)
dump in between 1 and 2 ounces of honey. I was pouring from a gallon jug so it’s hard to control that.
Shake that up, those are all your room temp ingredients.*
When all is combined and the honey dissolved, add:
1 ounce of lime juice and 1 ounce of lemon juice.
Shake that up too, then fill your glass with ice, I’m not kidding, fill it all the way, crack those cubes if you only have giant ones. Then pour the whole thing into two glasses, or store it in the mixing jar room temp with no ice in it while you finish your first one. (I’ve learned– if you stick an over-strong drink in the fridge while you finish the first one, the second one won’t melt the ice properly.)
A note on salting rims and making frozen drinks and such– that’s cool, I’ve done those things, I hate frozen drinks but it is a good way to make sure there’s enough ice. IDK how to use a blender, it’s always a pain in the ass.
But if you want to salt or sugar a rim, just get a shallow saucer and fill it with whatever granular substance your heart desires, then the usual bar technique is to take a lime wedge and run it around the rim, but you could also moisten your fingers with water or lime juice and do the same if this is for your personal/family consumption. Then gently press the glass into the saucer and voila. It’s a mess and I don’t care for it, but if you’re entertaining or like to feel fancy, you ought to do you.
And like. Weird old lady tip. I’m old and can’t drink like I used to. My general rule is I put a ton of ice in my drink, and drink it slow enough that the ice all melts, and that way I don’t drink enough that I get a hangover. I am so old you guys.
So it stayed hot today and I didn’t make any simple syrup today either. And so, tonight, looking at my liquor cabinet, I was struck by the thought that I could use honey in place of syrup in pretty much any drink.
So– brought to you by the fact that I have an enormous thing of honey sitting on my counter– I made margaritas using the technique for a Bee’s Knees. And I paid attention to amounts, and didn’t put in anything weird, so here’s a real honest actual recipe. (Margaritas were inspired by having gone for Two Dollar Tacos, which are actually $2.50, here; the joint was jumping and as we left the PA system was playing a sort of inexplicable upbeat translated-into-Spanish cover of Achy Breaky Heart, which I can’t tell whether I considered a highlight or not.)
So. Rodillas de Abejas [I knew rodillas were knees, and Google Translate assures me that abejas are honeybees, so, I’m following the chintzy bar convention of giving hokey Spanish names to anything with tequila in it, this is time-honored ok, don’t laugh], and I’ll put in here a note on how I make margaritas, which is that the ice is super important and don’t serve this over one measly ice cube. You want a bunch of medium-sized ice cubes, and fill the glass, or this will be both too sweet and too sour. If you don’t like ice in your drinks, you probably won’t like my recipes; they rely on the dilution.
Recipe makes two servings. Start with one of those medium-sized Mason jars, 500 ml/1 pint. Handily, they have ounces marked on the sides, so, use that so you don’t get a shot glass dirty. (You found me out. That’s the only reason I have a recipe to recount; I looked at the side of the jar.) (I own fancy mixing glasses. I don’t use them.)
4 oz tequila (I prefer anything with actual agave in it, but if you feel fancy, whatever reposado is on sale is usually a nice change. I think I used Sauza here tho)
2 oz Grand Marnier knockoff (I think it’s called Gran Gala? I’m fancy about some things but not my flavored liqueurs.)
dump in between 1 and 2 ounces of honey. I was pouring from a gallon jug so it’s hard to control that.
Shake that up, those are all your room temp ingredients.*
When all is combined and the honey dissolved, add:
1 ounce of lime juice and 1 ounce of lemon juice.
Shake that up too, then fill your glass with ice, I’m not kidding, fill it all the way, crack those cubes if you only have giant ones. Then pour the whole thing into two glasses, or store it in the mixing jar room temp with no ice in it while you finish your first one. (I’ve learned– if you stick an over-strong drink in the fridge while you finish the first one, the second one won’t melt the ice properly.)
A note on salting rims and making frozen drinks and such– that’s cool, I’ve done those things, I hate frozen drinks but it is a good way to make sure there’s enough ice. IDK how to use a blender, it’s always a pain in the ass.
But if you want to salt or sugar a rim, just get a shallow saucer and fill it with whatever granular substance your heart desires, then the usual bar technique is to take a lime wedge and run it around the rim, but you could also moisten your fingers with water or lime juice and do the same if this is for your personal/family consumption. Then gently press the glass into the saucer and voila. It’s a mess and I don’t care for it, but if you’re entertaining or like to feel fancy, you ought to do you.
And like. Weird old lady tip. I’m old and can’t drink like I used to. My general rule is I put a ton of ice in my drink, and drink it slow enough that the ice all melts, and that way I don’t drink enough that I get a hangover. I am so old you guys.
