Watermelon Jalapeno Margaritas

This watermelon-jalapeño margarita is like the traditional version turned extra summery and fresh. We added sweet, mild watermelon juice to the usual lime and tequila, then added a tiny splash of fresh jalapeño juice to the mix to keep things from getting too mellow. It easily multiplies to make a pitcherful, so friends can serve themselves in tall salt-rimmed glasses full of ice.

My favorite part of this margarita is the fresh jalapeno juice.  We threw a couple of jalapenos into my fancy juicer to see what would happen. The results were exciting -  a tiny vial of neon green juice with an intensely green spiciness. This jalapeño juice is a totally different animal from the flavorless spice of an infused vodka because it is so incredibly fresh tasting. It's not just spicy, but bright and green and herbal. The perfect thing to add -- drip by drip -- to give a traditional cocktail a new dimension.

Watermelon Jalapeno Margaritas

Recipe available on our column, Locally Mixed, over at Whole Foods!

Strawberry Basil Sparkler

This sparkler is made with thinly sliced strawberries, torn basil leaves, a little vodka, and a lot of sparkling water.  Here's why we love this cocktail: it isn't sweet or sour or bitter. It's a whole new animal -- a fizzy collection of real ingredients, sliced thinly & torn roughly to give up the edge of their unique flavors, but not overwhelm the pureness of the vodka and sparkling water.

The combination of strawberries and basil is unexpected; basil isn't as sweet smelling as mint. We chose it for this reason specifically, because against the sweet strawberries, it elevates this drink's flavor profile to something sophisticated.

Strawberry Basil Sparkler

Visit our Whole Foods column, Locally Mixed, for the recipe. 

Kumquat Sour

Our newest cocktail is up on our column for Whole Foods Market Cooking: the Kumquat Sour!

(Whole Foods Market Cooking is no longer available online, so I am reposting the article below...)

I am willing to bet that I'm not alone in picking up a handful of kumquats at the store and then simply not knowing what to do with them when I get home. Just what are they anyway? They seem to be tiny little oranges in reverse with a sweet citrus peel and a tart center. But whether or not they are even a citrus fruit seems to be up for debate. Let us assure you, once you mix up your kumquats with some Stranahan's whiskey, you won't care at all about the botanical history of these enigmatic little fruits.

Now that you know you are going to put your kumquats to good use in a cocktail, let's consider the sour mix. It only takes a momentary glance at the label of a store-bought sour mix to know that it just won't do. High fructose syrup is generally the leading ingredient, and many other questionable ingredients follow suit. But here's the thing: it is so easy to make your own. We have even simplified it further by substituting honey (local, of course!) and a dash of water for simple syrup. Give it a whir in the food processor with the kumquats and you are almost there.

We've been hearing about Denver-based Stranahan's Distillery for a long time. Leading the micro distillery movement in this region, Stranahan's has made a name for themselves with their smooth, small-batch whiskey. We were won over by the gorgeous amber color and sweet, oaky flavor. It pairs perfectly with the citrus tang and honey warmth in this cocktail. Not sure how you feel about whiskey? Try it, you might surprise yourself.

Kumquat Sour

makes 2 drinks

• 6 kumquats (plus extra for garnish)

• 1 lemon

• 1 lime

• 2 tbs honey

• 1 tb water

• 3 oz Stranahan's Whiskey

1. Sour mix: slice the 6 kumquats in half lengthwise, and remove any seeds. Juice the lemon and lime. Place the kumquats, lemon and lime juice, honey, and water together in a blender and blend until smooth. Strain the sour mix through a sieve.

2. For each drink, combine 2 oz sour mix with 1.5 oz whiskey in a shaker, and shake to combine. Pour into a lowball filled with ice and garnish with a slice of kumquat.