Aztec Marigold with Sparkling Ice

I've got a cocktail for you today that tastes like autumn sunshine! I was inspired by Halloween and Day of the Dead coming up to make this citrusy tequila drink with a spicy kick. It gets its gorgeous color and fizz from Orange Mango Sparkling Ice, a zero-calorie, zero-sugar sparkling water.

To be honest, I'm not usually a fan of zero-calorie anything (besides water). But Sparkling Ice is something special. After I took a sip I actually turned the bottle around to check the label and make sure I wasn't mistaken about the calorie count! Its fresh, vibrant flavors and hint of sweetness are perfect for cocktails. It really compliments other ingredients without overpowering them, giving you plenty of room to get creative. And of course it adds that perfect fizz. I like that you can go crazy and make a really elaborate drink with it, but it's still tasty enough that a splash of vodka and a squeeze of lime would be utter perfection. (Utter, low-calorie perfection at that!)

Obviously, though, I usually like to go a bit crazier than that when it comes to my cocktails.

With Day of the Dead next week, a tequila cocktail seemed like the perfect pairing for Orange Mango Sparkling Ice. And my favorite thing to do with a tequila cocktail is add a bit of spice. So I infused some reposado tequila with jalapeño overnight before mixing it with pineapple juice, lime juice, and a blood orange syrup (because if winter has to come, then we'd better at least take advantage of some beautiful winter citrus). Topped off with Orange Mango Sparkling Ice, it's a super refreshing cocktail with just a bit of bite!

I named this drink the Aztec Marigold for its bright, sunny color. These marigolds are also called Mexican Marigolds or flores de muertos ("flowers of the dead"). They're often used during Day of the Dead celebrations to decorate graves and attract or guide the souls of the dead. Lacking any marigolds, I garnished the drink with yellow chrysanthemums and slices of blood orange.

Aztec Marigold

2 oz. jalapeño-infused reposado tequila*
1 oz. pineapple juice
1/2 oz. lime juice
1/2 oz. blood orange syrup**
3 oz. Orange Mango Sparkling Ice

Combine tequila, pineapple juice, lime juice, and syrup in a shaker with ice and shake until chilled. Strain into a tall rocks glass filled with ice. Top with Orange Mango Sparkling Ice and enjoy!

*For jalapeño-infused tequila, cut a fresh jalapeño in half lengthwise and remove the seeds. Slice it thinly and add it to a mason jar with 1 cup reposado tequila. Let sit overnight, shaking occasionally. Strain out the jalapeño slices before using.

**For blood orange syrup, combine 3/4 cup sugar and 3/4 cup water in a saucepan and bring to a simmer, stirring until sugar is dissolved. Add one blood orange, sliced and then cut into quarters, leaving the skin on. Let simmer for a couple of minutes, smashing the orange pieces with a spoon to release the juice. Remove from the heat and let sit, covered, for 30 minutes. Strain out the orange slices and let cool completely before using. Store in the refrigerator.

This post was sponsored by Sparkling Ice. All opinions are my own.

London Calling

Earlier this year, my sister and I went on an epic weekend trip to London. When the immigration the officer asked us what we were planning on doing in the UK, she replied, "A lot of drinking, to be honest with you." And it was true. We did our best to hit all of my bucket-list London bars, including Nightjar and the American Bar at the Savoy Hotel. We also went to Milk & Honey, a Soho branch of the famous New York speakeasy that essentially started the modern craft cocktail movement. It was here that we tried the London Calling.

It was an appropriate cocktail choice for a number of reasons. First, the name, obviously. Second, we had been picking sherry cocktails off of every menu we saw (the Jerezana at Happiness Forgets was another favorite). And third, it was actually invented at the very bar in which we were sitting in 2002, and is the only drink to have stayed on their menu ever since. It's a perfect choice for right now as well, because it's International Sherry Week. Social media has been full of awesome sherry cocktail recipes, and I'm happy to add this new classic to the mix. If you're a sherry newbie, it's a great place to start. There's only a half ounce of Fino (a very dry sherry) in the recipe - just enough to give the drink some complexity and introduce that light, nutty flavor. If you like a Bee's Knees, you'll love a London Calling.

History: The London Calling was invented at Milk & Honey in London in 2002 by Chris Jepson.

London Calling

1.5 oz. gin
1/2 oz. fino sherry
1/2 oz. lemon juice
1/2 oz. simple syrup
2 dashes orange bitters

Combine all ingredients in a shaker with ice and shake until chilled. Strain into a coupe and garnish with a grapefruit twist.

Cucumber Basil Smash

I can't believe it's October already. I thought I would be ready for some cool fall weather after the sweltering summer we had here in Boston, but I'm a little reluctant to give up the long days and warm evenings on our balcony. I'm sure I'll be embracing autumn with apple picking and spiced cocktails before long. But for now I'm still trying to squeeze a few more summery drinks in.

I don't know what it was about this year, but my backyard garden and the potted plants on my balcony did not thrive. I've only gotten three tomatoes, whereas last year I was freezing huge leftover dishes full of sauce. I tried planting broccoli for the first time, but I clearly didn't know what I was doing and it bolted before producing anything. I trimmed it back and it looks like I might be getting some stalks - we'll see. My zucchini plant put all its effort into one monster zucchini while we were away on vacation and then died. Etc. My basil is one thing that really thrived, and as it flowered I thought I definitely needed to use some in a cocktail.

Cucumber and basil is a really winning combination. I've used it before in my Cucumber Basil Gimlet. Since I'd already done the combo with gin, I reached for vodka instead for this drink. On the one hand, I'm not a huge fan of vodka because I don't think it adds much to a cocktail besides alcohol. But on the other hand, sometimes this is exactly what you want. There's enough great flavor in here that vodka felt like a good choice. Not to mention that Thursday, October 4th is National Vodka Day.

A "smash" is a category of cocktails somewhat similar to a julep. In fact, at one time a Whiskey Smash and a Whiskey Julep were basically the same thing - whiskey, sugar, and mint. But a Smash has come to include lemon juice or other citrus as well. Think of it as boozy flavored lemonade. The "smash" part comes in when you muddle your herbs and/or fruit. It's a fun drink template to play around with. Try it with your favorite spirit and some different flavors and see what you can come up with!

Cucumber Basil Smash

2 oz. vodka
3/4 oz. lemon juice
3/4 oz. simple syrup
3 slices cucumber
6 basil leaves

Combine cucumber, basil, and simple syrup at the bottom of a shaker and muddle gently to bruise the basil and release juice from the cucumber. Add vodka and lemon juice and fill shaker with ice. Shake until chilled and strain into a rocks glass filled with ice. Garnish with a cucumber slice and a basil flower.