The Friday Tipple: Stormy Margarita

It’s Friday the 13th, Boozers. We’re not superstitious but a stiff drink on this gloomy winter day would certainly be most welcome. Our thoughts naturally turned to a Dark and Stormy, which is truly a season-less cocktail, but then we came across a rum punch recipe from Padma Lakshmi, the goddess of Top Chef, when she also commented about a salted lime juice popular in India. The rest, they say, is history.

The base of our Stormy Margarita is a lime-ginger soda that we quickly whipped up and topped off quite simply with a big shot of Gosling’s 151, a lovely dark rum that matches our mood. Astonshingly, the first sip seems to help the skies to clear, and, by the time you drain the last drop, you’ll be dancing across the rooftops in joyous abandon. Or singin’ in the rain.

There’s nothing like a stormy drink to put a little pep in your step. Dust off those tap shoes, Boozers.

Stormy Margarita

Fresh ginger and lime are key to the bold flavors of this drink. We made our soda with a slug of Stone’s Ginger Wine, which adds complexity, but we also think it would work well with a splash of dry sherry. We also used light agave nectar, because it is not cloyingly sweet, but you could substitute sugar or honey to taste.

1 fresh lime, juiced

1/2 tsp. fresh ginger, grated

1 ounce Stone’s Ginger Wine (or dry sherry)

1 tablespoon light agave nectar (adjust to your taste)

large pinch of Kosher salt

1/4 cup club soda

2 ounces Gosling’s 151 Black Seal Rum

lime wheel for garnish

Place first five ingredients in a cocktail shaker and let sit for 10 minutes, then add ice and shake vigorously. Add club soda and swirl to combine, then strain into a glass over ice (this step removes some of the grated ginger so it doesn’t get caught in your teeth, but still leaves a strong ginger essence). Carefully pour rum over the top and garnish with lime. Cheers!

 

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The Friday Tipple: Tomato Water Martini

The leaves are starting to fall, dear Boozers. As the days shorten, we find ourselves with the last of the summer fruits gently rotting on the vine; you’ve probably seen them also, sadly tottering in untidy piles at the farmer’s market: tomatoes. They are usually rather ugly this time of year, coming in an odd assortment of colors, overripe to the point of implosion. These tomatoes are like wrinkled old women at the seaside determined to get one more day of sunshine before winter strips them of their tans. These tomatoes know that they are headed for the compost bin if they can’t attract your attention.

Luckily for them, we were inspired this week in the Good Booze kitchen by a recipe for tomato water in the latest issue of Imbibe and by a brand spanking new bottle of Square One Organic Cucumber Vodka. We treated this cocktail in the simplest way possible, much like our Last Gasp of Summer Liqueur — no need for fussiness here. The cucumber essence of the vodka combined with the slight tartness of the tomato water gives you one last tiny blast of summer, and, if you add a few drops of hot sauce (we like our local Uncle Brutha’s varieties), it turns out to be a pretty good way to combat the first head cold of the season. Either way, it’s a win-win, for you and those last desperate tomatoes of the year. Cheers!

Tomato Water Martini

One cup fresh tomatoes, roughly chopped, any variety

Chilled vodka (we like the Square One Cucumber rye vodka)

Kosher salt

Hot sauce (Uncle Brutha’s No. 9 Chile Verde Garlic & Ginger is our fave)

Kalamata olives for garnish (optional, of course)

Let the tomatoes sit at room temperature for a couple of hours. Wrap them in cheesecloth and squeeze them tightly to extract the juice, or press them through a fine-mesh sieve. Strain them again to remove any errant seeds or pulp. Pour two ounces of the tomato water and two ounces of vodka into a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass, then sprinkle a pinch of Kosher salt over the top, add a few dashes of hot sauce, and garnish with Kalamata olives. Enjoy!