Mezcal-Watermelon Margarita - Countdown to National Margarita Day! T Minus 5 Days

I'm Tricia Carr...

Mezcal-Watermelon Margarita – Countdown to National Margarita Day! T Minus 5 Days

Welcome to my Liquid Kitchen!

I Tweeted this before but never included a recipe. Plus, there is an early harvest of heirloom watermelons in California. So I figure it’s been 80+ degrees so why not have some summer melon?


1.5 oz Mezcal El Silencio Espadin

.5 oz Combier Liqueur D’Orange

.75 oz Fresh squeezed Lime

.25 oz Simple Syrup

3-4 Watermelon Balls, dependent on the sweetness of your melon and the size of your baller (not to mention your shot-caller)

Muddle the watermelon with the simple syrup. Add all other ingredients, then add ice and shake vigorously for a slow count of ten. You want this one really cold, really aerated! As a Texas girl, I think a salt rim is a must for this one, because we would sprinkle salt on watermelon when I was a kid. And then do that cute garnish I have in the photo below.

Mezcal Watermelon


Countdown to National Margarita Day – Day #3

Welcome to my Liquid Kitchen!

This is a very simple variation on the Agave “Margarita” aka “Skinny Margarita.”

Ok, all those quotes… What is commonly called Skinny or Agave Margarita is, to cocktail theory geeks, not a Margarita at all. It’s a cocktail in the category of Sour. I won’t nag on too long about this but it does help to explain the name of this one. You may or may not know that Margarita is Spanish for Daisy. Daisy is also a cocktail category (also called cocktail family) like the sour. I named today’s cocktail “Ace of Spades” for a couple of reasons: 1) Ace of Spades is a dark blue/black flower which grows in Mexico and So Cal. The recipe reveals the use of Blackberry Liqueur. 2) It sounds cool enough for any guy to order without feeling like his dude friends will accuse him of being a daisy.

Ace of Spades

1.5 oz Olmeca Los Altos Tequila Blanco

.5 oz Briottet Crème de Mûre

.75 oz Fresh squeezed Lime

.5 oz Agave (Cocktail Ready, which means diluted 3 parts agave to 1 part water)

Shake & Strain over fresh ice into Old Fashioned Glass. Garnish with Lime Wheel.

Side note: the reason I chose this one for today is because it is my sweet husband’s birthday and he loves Crème de Mûre. Happy birthday, honey! @brian_s_carr

Ace of Spades edit

Batchology – Margarita for 18 (or for 4 pros)

Welcome to my Liquid Kitchen!

You thought I forgot, didn’t you? You said, “a Margarita a day until National Margarita Day? No way!” Well, burn on you! I’m getting shiz in under the wire!

So here’s a nice piece of batchology for ya.

Margarita for 18 (or if you’re like my lot, 18 Margaritas for 4 people)

32 oz Tequila Partida Blanco

9 oz Combier Liqueur D’Orange

24 oz Fresh squeezed Lime

9 oz Simple Syrup

16 oz Ice Cold Water

Build everything in a large container and aerate with an emulsion blender. Don’t add the ice from the ice cold water before blending! It’s best if you can start with cold ingredients. So if you can chill your limes, booze and simple that would be best. After aerating, pour it into a pitcher without ice. You don’t want it to sit on ice and get watered down. Serve over ice in the glass. Toss in some lime or orange wheels for garnish. Salt or no salt? Up to you.

OK, so this photo is of the last 1/3 of the batch. I just sent home my toasty friends (don’t worry, they live walking distance) and remembered my solemn vow of posting a Margarita a day until National Margarita Day, 2/22.

Batch Marg


A Margarita a Day Keeps The Chupacabra Away

Welcome to my Liquid Kitchen!

National Margarita Day is coming up! Which begs the question: who is the hero who approved this holiday?

I have a warm fuzzy place in my heart for National Margarita Day, not just because I warmed up with a shot of Mezcal before I made the margaritas. 3 years ago, I (incidentally) married the day before National Margarita Day. Therefore, the day after my wedding was spent in paradise with the love of my life, sipping margaritas.

Honey Moon Margarita

As a count down to this holiday named for a flower and a delicious cocktail, I’m going to post a margarita every day until February 22nd, this year’s National Margarita Day. Here is the first one of the lot.


1 oz Mezcal El Silencio Espadin

1 oz Tequila El Tesoro Reposado

.5 oz Combier D’Orange

.5 oz Fresh squeezed Blood Orange

.75 oz Fresh squeezed Lime

.5 teaspoon superfine organic evaporated cane sugar*

Build without ice in tin. Add lovely, pure, clear ice and shake vigorously. Strain over fresh, lovely, pure, clear into (well, I like salt) sea salt encrusted old fashioned glass. Express some of that blood orange oil over the top and drop a little waxing crescent moon of blood orange into the glass for a little pizazz, a.k.a. garnish.

*I take organic evaporated cane sugar and pulverize it in my high powered blender. This will allow it to dissolve more easily, and effectively take the place of simple syrup. I use a blender instead of a food processor because I’ve found the bottom adjusted blades (as opposed to the horizontally-centered blades of a food processor) to be more effective. Another tip: most blenders can only handle about 1/4 of the volume of the blender carafe of dry good before burning out the motor.

blood orange margarita

Avocado + Dill Salad Dressing

Welcome to my Liquid Kitchen! Today, my non-alc offering is a salad dressing with fresh ingredients that came in my Farm Fresh to You delivery.

The basic balance to sale dressing is between the fat and the acid. Aim to hit a one to one balance on the fat and acid. For the fat, I’ll be using a bacon avocado and olive oil. For the acid, lemon and apple cider vinegar.


1/3 cup Olive Oil

Approximately 1/3 of an Avocado (equal to 1/3 cup)

1/3 cup Fresh squeezed Lemon Juice

1/3 cup Apple Cider Vinegar

Two sprigs Fresh Dill

2 tspn Sea Salt (or to taste)

1 tspn Black Pepper (or to taste)

1 tspn Hungarian Paprika (or to taste)

1/2 tspn Garlic Powder

1/2 tspn Cumin Seeds

Method: NutriBullet or Blender

Keep refrigerated and it should last several days. The citric acid is a preservative for your avocado.

Avo Dill 012216 second edit



Tiki Tiki Bang Bang!

Hi y’all! Welcome to my Liquid Kitchen! Here’s a fun, silly, slightly weird cocktail I created for a cocktail menu of a bar on the beach.

Tiki Tiki Bang Bang

1.5 oz Cruzan Aged Light Rum

.5 oz Midori Melon Liqueur

1 oz Fresh Pineapple

.75 oz Fresh squeezed Lime

.5 oz Orgeat (Almond Syrup) by Liquid Alchemist & Co.


Build in a tin without ice. Add a small scoop of Crushed Ice and vigorously whip until ice dissolves. Pour over fresh Crushed Ice into Collins Glass. Top with Crushed Ice as needed.  Garnish with Lime Wheel,  Orange Wheel & Luxardo Cherry (Flag)


Soup: Butternut Squash + Pear + Ginger + Sage

I have an early start today and it promises to be a nonstop trot! So I’m using the time I usually devote to making a breakfast drink to make a soup that will sustain me all day. What is so great about making a soup with a NutriBullet, vegetables and/or fruits and prepared broth is that you only need to get it hot before you eat it. After I cut, pulverize and heat the below soup-stuffs, I throw it in a thermos and head out for my day!

Granted, it takes a couple of minutes to peel and cube Butternut Squash. Therefore, I planned in advance and used half of the pictured BNS in a chicken stew (made last night) and the other half for today’s soup. Everything else is a snap!

The ratio of tasty balance for this soup (and many, generally) is about half vegetal/bright and half earth/dark.

So, the vegetal components are Butternut Squash + Sage.

And the earthy component is the Pear + Ginger.

BNS Ing 012116

And then there are the wild cards: these provide a springboard and a canvas as well as color and bond together the above ration of ingredients:

Chicken Broth* + Salt + Black Pepper + Paprika – all to taste

*Sub Veggie Stock to make Vegan

BNS Cup 012116BNS Top Cup 012116












Pulverize in you NutriBullet, heat while your putting on your makeup (or shaving, fellas) and then throw into your Thermos! Yummmmmmeeee!

Rum Mule – Refreshing, Simple,

Like so many who are busy chasing dreams, my 5 o’clock comes a little late. After a long day of work (that I love), I hit the trail for a long run. I’m training for a half marathon because my Eternal Best Friend, Mo, convinced me to join her! I love running, it’s my jam, but I really only love running outdoors on trails. That’s not so easy to do in the shortened day light hours of winter. But I’m trying to fit it in!

At any rate, I’m hankering for a refreshing beverage that relies on the complexity of the geniuses behind the ingredients, rather than my own genius technique. This ones a pour and enjoy. And, btw, one of the geniuses behind one of the ingredients is dear Mother Nature herself. She is responsible for the aromatic key limes I’m using in my Rum Mule. Citrus is in season in the winter so these gems are robust! They grow in my own backyard and are tended to by three fairies who grace my garden. Their names are Taletha, Samantha and Sofia.

Rum Mule

2 oz Cruzan Single Barrel Rum

.5 oz Key Lime Juice

1 Dash Angostura

Fever Tree Ginger Beer

Build in a Collins Glass with pristine Ice. Squeeze and drop one of those aromatic Key Limes on top for an essential oil aromatheraputic experience.

Rum Mule Edit Post

Immunity Drink! Carrot + Apple + Ginger + A little Kale

Welcome to my Liquid Kitchen! This morning I decided to take a cue from the weather and focus on some vitamin boosted and immunity strengthening ingredients. I hope you’ll find it delicious!

Immunity Drink

1 Pink Lady Apple

2 Thin Carrots with Tops

1 Ginger nub (small)

Couple small Leaves of Kale

1 Scoop Whey Protein Powder*

Fill with Coconut Water

Method: NutriBullet

*The protein powder must be added AFTER blending! (See below) It is made from whey, derived from dairy. Dairy is emulsifying, meaning it expands. Since there is nowhere for that expansion to go inside the sealed container… kaboom! Same goes for using egg whites in a NutriBullet concoction; it must be added after blending.

Carrot Apple 012016

I peeled the ginger with my citrus peeler but you can simply rub it hard with a butter knife to remove the dried skin. For the carrots, I just cut out the joint between the root and the top, where all of the dirt collects. I give the carrots a scrub with a plastic dish brush too. And use that carrot parsley! It’s a tasty green! Carrot is a beautiful example of Yin/Yang in nature. Yin = the root, orange vegetable part. Yang = the sprouted top, the carrot parsley.

Cut Peeled 012016

Carrot Apple Whey 12017

Visit me in the morning for Nutri-Bullet drinks, Soups, Salad Dressings, Mocktails and who knows what else!

Barnabas supervised!

Barnabas Veg

Infuse Peach Vodka Cocktail

In my job, I am tasked with trying new products to consider bringing them into my company.

These lovely bottles of Infuse Vodka came to me for this purpose!

I tried a spin on the classic cocktail called Bee’s Knees with Infuse Peach Vodka.

Here’s the recipe:

Peach & Sage Bee’s Knees

2 oz Infuse Peach Vodka

.75 oz Fresh squeezed

.75 oz Honey Syrup*

1 Sage Leaf

Build in tin without ice, then add ice, Shake vigorously for a slow count of ten.

Double Strain (spring strainer + mesh strainer) up into Cocktail Glass.

Garnish with Lemon Wheel & Sage Leaf

Camera drink infuse edit

*Honey Syrup Prep: Measure 1 part water, 3 parts Honey. Do not heat. Stir until completely integrated.



Partnered with infused Vodkas