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writer’s block recipe

Liberating Libations


Hybiscus Rose Margarita-La Esquina

If your college experience was anything like mine (hazy nights filled with lukewarm beer, jungle juice, cheap vanilla vodka and Jello shots) then you can’t blame me for declaring myself a “wine girl” and laying off the hard stuff for a few years.  Recently, I’ve had the pleasure of cocktailing with some very skilled mixologists (Cheers to you, Jim & Roxy Weaver!) and I’ve rediscovered the pleasure of a well made drink.  With summer upon us, I thought I’d “mix things up” and share some of my favorite cocktail recipes for you to enjoy at home.



 The Writer’s Block – Served at The Hall Courtyard Brasserie at the Palihouse in West Hollywood.  This is a light and refreshing drink, perfect for a warm summer evening.

2 oz. vodka
1/2 oz. freshly squeezed lemon juice
1/2 oz. apple juice
1/2 oz. cucumber juice
1/4 oz. muscat sparkling wine
*Serve in a martini glass or over ice.  Garnish with a slice of apple, cucumber or lime.

Hibiscus Rose Margarita – Served at La Esquina in New York.  Perhaps my favorite margarita of all time, the flavors of the rose and hibiscus are a perfect compliment to a smooth tequila.

2 oz.  white tequila
1/2 oz. Triple Sec
1 oz. freshly squeezed lime juice
1/2 oz. hibiscus syrup
1/2 tsp. rose water
*Dip the rim of a margarita or wine glass with sugar and salt.  Combine and shake ingredients. Serve over ice.

Dark and Stormy – Served at the Phoenician Hotel in Phoenix.  This is a great alernative to your standard frat boy rum and coke.  It’s the perfect drink for a night on the town.

Fill tall glass with ice
2oz. light rum
2 oz. Barrett’s ginger beer
squeeze of lime (do not leave rind in cocktail)
top with dark rum floater

The Scorpion – Served at Trader Vic’s worldwide.  The citrusy drink that is sure to knock you off your feet – so I suggest consuming this while laying by the pool.  Be sure to use freshly squeezed citrus, the store bought stuff just doesn’t do this drink justice.

1 1/2 oz. Trader Vic’s Orgeat Syrup
6 oz. freshly squeezed orange juicce
5 oz. freshly squeezed lemon juice
6 oz.  light rum
1 oz. brandy
*Serve over ice and garnish with fresh mint sprigs or an orange wedge, or blend with ice for a frozen treat.

What are some of your favorite cocktails? Feel free to share recipes in the comments section!