Do this booze blogger a solid and vote here, please!
Since moving to Los Angeles from New York City, my relationship to the seasons has become…complicated. I still crave all of the things you would during the colder months – cozy fires inside, hot cider, crunchy leaves underfoot. But because this place is so head trippy with its perfectly warm sunshine-filled days EVERY DAY, you often forget what time of the year it really is. The upside is that I get to indulge in cozy fires outside all year-long, when it’s chilly at night, a casual poncho can still do the trick, and most importantly, sparkling wine can be sipped ALL year round.
Well, I suppose it did when I lived on the east coast too. But I just feel like I drink it so much more out here.
Valdo Prosecco has easily become one of my go-to bottles of bubbly. It’s priced well, extremely effervescent and dry with a toasty finish. There’s a reason it’s the number one selling Prosecco sold in Italy. It’s classic and tastes much more expensive than it is.
When wine importer, Esprit Du Vin announced that they were having a cocktail contest on Instagram called #WhatsInYourValdo, with the winner getting a trip for two to Venice, I couldn’t help but throw my hat in the ring!
I’m still getting used to the lack of extreme season changes, but I wanted this drink to be inspired by the slightly cooler months in Los Angeles! While pineapple and tequila feel like vacation, which is very much LA, ginger always makes me think of fall and winter. Topping this mixture with a crisp, dry Prosecco like Valdo keeps the sweetness at bay and makes it extra festive! The contest ends today, but if you haven’t already voted for your favorite booze blogger 😉 here’s your chance!
Pineapple Ginger Sparkler
1 ounce Pineapple Juice
1 ounce Blanco Tequila
1/2 ounce Ginger Liqueur
3 ounces Valdo Prosecco.
Shake juice, tequila and liqueur over ice until well chilled. Strain into a chilled coupe glass. Top with bubbly!
It has finally FINALLY dipped down to the 60s in Los Angeles and I can’t even tell you how happy these last two days of cooler, overcast weather has made me. (Apparently, I’m officially an Angeleno because I’m celebrating the brief disappearance of sunshine.) LA may not have all the autumnal magic of the Northeast, but it IS #SweaterWeather, y’all! And I’ll take it.
I’ll also take a Halloween-inspired cocktail that celebrates the season without giving me too much of a sugar hangover. I’ll save that for the mini candy bars that I’ll pretend to buy for the kiddos but will inevitably end up in my gullet…
I wanted this drink to be an easy, large format cocktail that could be made ahead of time. And I knew that I needed to use Crystal Head Vodka’s Aurora expression for this. If that bottle doesn’t scream Halloween, I don’t know what does! The bottle, which took two years to execute, is made by Milan-based glass manufacturer Bruni Glass. Also, those skull shot glasses?! SO good.
Crystal Head Vodka, made in Newfoundland, Canada was created by actor Dan Aykroyd and artist John Alexander in 2008. Free from additives – no glycerol, citrus oils or sugars – the Aurora expression is made from English wheat from North Yorkshire, England and is distilled five times in a traditional column still and then reduced with Newfoundland water. Aurora is filtered using activated charcoal and then filtered three times through Herkimer diamonds. Diamonds, y’all! We fancy for All Hallows’ Eve!
The other key ingredient that I wanted to experiment with for this seasonal cocktail was beer from a new Mexican-influenced craft brewery in San Diego, California, SouthNorte Brewing Company. They only just launched last month, but their two releases, No Güey (Mango IPA) and Sea Señor (Mexican Lager) are already getting noticed.
Sea Señor, is SouthNorte’s flagship Mexican-style lager. Clean and refreshing, their inaugural release is classic in style with a slightly sweet malty quality. The No Güey Mango IPA was inspired by street vendors in Mexico selling fresh fruit with lime and chili. The flavors are subtle enough here to not overwhelm this hop-forward IPA, but there is a very lively fruit quality and slight zing that adds quite a bit when used in a cocktail. These beers are both clearly very good on their own, but I couldn’t help using them to create different styles of the same basic cocktail, with slightly different results!
A lager will definitely be a mellower version of this drink, and I loved the Sea Señor in this. It was crisp and bright and went down waaaay too easy. The No Güey added more of a bite with the addition of hops and spice. And for some reason the apple cider seemed to pop more. Whichever way you go, the Skull & Brew should be your go-to drink tomorrow night.
When all the kids are getting hopped up on candy, you can get “hopped up” grown-up style.
Skull & Brew – makes 1 drink
2 oz Vodka
2 oz Apple Cider
3/4 oz Lemon Juice
1 oz Maple Syrup
4 oz Beer (IPA or Lager)
Fill a shaker with all of the ingredients except for beer. Shake until well chilled. Strain into a chilled pint glass or something similar. Top with beer and stir.
Large Batch Skull & Brew – makes 10-12 drinks
1 750 ml bottle Vodka
3 cups Apple Cider
1 cup Lemon Juice
1 cup Maple Syrup
6 cups Beer (IPA or Lager)
Batch all ingredients in a large canister, stir and serve immediately. Since this is not shaken with ice, you may need to serve with a few cubes to cool down.
It was exactly a year ago this week that I had the opportunity to visit the heart of Cajun Country, Southwest Louisiana’s beautiful Lake Charles area, and the Bayou Rum distillery. If you paid attention to my social media at that time, then you know what an incredible adventure that was. It has had me thinking about that wonderful trip last fall and how I’ve been wanting to share the experience on this here blog ever since! Let’s go back, shall we…
First of all, I can’t think of a better time to visit Louisiana than in the fall. The intense heat of summer has subsided, but it’s still warm enough to wander the streets sans jacket and eat an al fresco meal under some Spanish moss. Also, those Louisiana sunsets are as spectacular as ever. Lake Charles, a historic waterfront town that once held a special allure for pirates and privateers, located 30 miles from the Gulf of Mexico, is especially charming.
While the kind folks behind the Lake Charles/Southwest Louisiana Convention & Visitors Bureau took care of every last detail while we were there, you too can recreate this entire experience! In fact, I highly suggest it!
To kick off our visit, we were treated to a horse-drawn carriage ride from the Lakefront Promenade through the Charpentier Historic District, known for its Victorian architecture dating back to the late 1800s.
All the while getting spooked with ghost stories about the town care of our very knowledgable tour guide, author and historian Adley Cormier. It WAS nearly Halloween, after all!
We were then treated to my favorite meal of the trip, at one of Lake Charles’ newest restaurants, Restaurant Calla. Chef David Sorrells, formerly with The French Laundry, and his team source all local ingredients for seasonal small dishes in a farm to table style that highlights the region’s specialties.
The specialty cocktail for the night was a play on the Halloween season, “REDЯUM”, with Bayou Select, Benedictine, honey, lemon juice, mint leaves, and El Guapo Polynesian Kiss Bitters.
Did I mention those Louisiana sunsets?
The next day, our ragtag group of journalists and bloggers got down to business and visited Louisiana Spirits in Lacassine, Louisiana, for a tour and tasting. This is the distillery that produces what locals like to call “The Spirit of Louisiana”, and why we were all there: Bayou Rum!
Louisiana Spirits was founded in 2011 by brothers Tim and Trey Litel and their longtime friend and business partner, Skip Cortese. In July, 2013, they launched Bayou Rum, and it quickly became Louisiana’s best-selling craft rum brand in the state.
At +36,000 square feet (including the visitor center and gift shop) Louisiana Spirits is the largest private label rum distillery in the U.S.
Louisiana has a long history of producing cane sugar dating back to the 1700s when early Jesuits grew it for their own form of rum which the French called “tafia.” But through the years and due to the Civil War, Prohibition and the Great Depression, rum distillation in the region completely died out. Louisiana Spirits wanted to bring back the tradition of local rum production while sourcing 100% of their sugarcane from the state.
Using Louisiana cane sugar and molasses, Bayou Rum distills in traditional copper pot stills.
Our tour guide was co-owner, Skip Cortese who gave us a peek into the production process of Bayou Rum and all the work that goes into bringing this spirit to market.
It’s always fascinating to see the inner workings of a distillery, especially those that distill, bottle, label, box and age all under one roof!
You know what the best part of a distillery tour is? The tasting! All of that walking around sweet-smelling rum and handling unopened bottles of booze can make a gal thirsty!
Luckily we had some knowledgable fellows to relieve us of our thirst! Our tasting was led by Master Distiller, Jeff Murphy and Master Blender, Reiniel Vicente Diaz.
We tasted all of the Bayou Rum expressions – Silver, Spiced, Select and a special liqueur made from local citrus, Satsuma.
Having tried them all on their own and in various cocktails, I found the Silver to be the most versatile in cocktails, but the Spiced was surprisingly good in a simple highball with soda. The Select is their higher end release and works well in a rum Old Fashioned. One of their best sellers is their Satsuma Liqueur, to be drunk on its own or (how I preferred), used as a modifier in a cocktail.
Oh, and did I mention we got to hang out with a baby alligator named Gumbeaux?! Uh, yeah. And I’m not posting any pics of me and him because I was not the most gracious of alligator handlers (I freaked out more than an adult woman should). But I fell in love with him in the end!
Our Louisiana adventures didn’t end there! After a lunch of Crawfish Jambalaya, Fried Catfish and Green beans with red potatoes…we were off to the next spot!
You can’t say that you’ve done Louisiana until you’ve had a proper swamp tour and we were led by the best – Grosse Savanne Eco-Tours. We saw so many ‘gators over the course of our mini boat ride, that I actually started to feel somewhat comfortable around them!
After cozying up to the ‘gators, we hit the bling-iest place in town, the Mardi Gras Museum, which houses the largest costume display in the world! It’s truly spectacular.There may or may not be some creepy animatronic action in there. Again, a perfect place to visit around Halloween.
This epic day was, of course, topped off with another fabulous dinner and cocktails at The Country Club at Golden Nugget – the fabulous gargantuan casino/hotel we stayed at while we were in Lake Charles. My hotel room had a view of the Vegas style pool and what I assumed was THE Lake Charles, AND had a soaking tub in the middle of the suite. ’nuff said.
We got so much in during those few days we were there and I would totally do it all over again. Louisiana has fast become one of my favorite places to visit and Cajun Country is at the top of my list. Luckily, if you live in the states, you don’t need to be in Louisiana to get Bayou Rum. Since Louisiana Spirit signed a national distribution deal with Stoli Group USA you can find their cajun kissed rum near you!
Laissez les bon temps rouler!
Despite how it may appear on social media, the freelance life – writing about booze and such – is not all glamour and day drinking and sleeping until noon…
As much as I’d LOVE to loll around in my velvet robe and sip on freshly squeezed OJ until I can muster the energy to face the world, a good amount of time involves being stuck inside, sitting slack-jawed in front of a hot laptop in the yoga pants I threw on because they were the closest thing to the bed. And then realizing by 2pm it might be a good idea to brush my teeth. It’s not pretty. And since moving to California and freelancing full-time, I’m still working out how to do it.
Taking a break or carving out time for yourself when you work for yourself is a constant challenge. But sometimes that’s JUST what you need to recharge, re-energize and recalibrate in order to shake up that sad routine! Sometimes you just need to get away from it all and change your environment for a few days.
My lovely friend, Georgette – journalist, spirits writer, published author…and fellow freelance captive – had the most delightful plan to head out-of-town for a few days to do just that. Cue…girls’ trip to Palm Springs!
And what is a girls’ trip away with two booze nerds without a signature cocktail? This was not a detox vacay, okaaaay. I brought along one of my new favorite discoveries, an exquisite new gin liqueur called Pomp & Whimsy that launched just this past January right here in downtown Los Angeles.
It is made by infusing classically distilled gin with a liqueur made up of 16 different botanicals, some of which include juniper, coriander, angelica, grapefruit, as well as bitter orange, cucumber, lychee, raspberry, lavender and jasmine pearls. The resulting spirit is a fruity and floral perfume of flavors, a sort of lower alcohol hybrid of London dry gin and St-Germain Elderflower Liqueur. It’s wonderful as an aperitif with sparkling wine or seltzer, or, as we found out while indulging in our poolside villa, in a Pomp & Whimsy inspired Vesper.
The Vesper, introduced in 1953 in the very first James Bond book, Casino Royale, is traditionally made with gin, vodka and the dry vermouth, Lillet Blanc. By using the Pomp & Whimsy Gin Liqueur in the place of a dry gin, the overall cocktail was slightly sweeter and more floral than a classic Vesper. The slight bitterness from the vermouth and higher alcohol and dryness from the vodka made for a perfectly balanced cocktail in the end. This version had a bit of a lychee martini quality to it. And I wasn’t mad at that.
We fell in love with this drink as well as the restored 1930s historic hotel we stayed at in Palm Springs, La Serena Villas. So, it was only appropriate to name it after this enchanting spot in the heart of downtown, flanked by the San Jacinto Mountains and towering palms trees.
Here’s to spontaneous girls’ trips and girly drinks that even James Bond would love!
La Serena Vesper
2 oz Pomp & Whimsy Gin Liqueur
1 oz Vodka
1/2 oz Lillet Blanc
Add all ingredients to a mixing glass and fill with ice. Stir until well chilled. Strain into a chilled cocktail glass. Garnish with edible flowers.
Since launching in 2013, The Owl’s Brew mixers have made a name for themselves in the home bar world as the first tea mixer specifically crafted for cocktails. Their most recent launch is another first of its kind, a line of organic teas infused with botanicals and fruit juice blended with premium beers called, The Owl’s Brew Radler.
What’s a Radler, you ask? A Radler, like a Shandy, is traditionally a blend of beer and soda. The Radler has German origins and is usually made with a fruit soda, while the Shandy started in England and often involves ginger beer or ale. But in recent years, since both have hit the market in a bigger way, they’ve been interchangeable when referring to these beer concoctions.
Instead of the traditional soda or ginger beer blend, The Owl’s Brew did what they know best and went with fruity infused teas instead. And they totally work!
Ready to drink in a can, Owl’s Brew Radler is made with 60-percent craft beer and 40-percent fruit-infused tea, with only organic, whole ingredients and no added artificial flavors.
I recently had the chance to try some of these with some friends at the beach – because that’s exactly how these should be enjoyed – and we couldn’t decide which one we liked best!
In all honesty, they actually sent me all three flavors that they offer, but we drank The Blondie (a wheat beer blended with English breakfast tea and lemon peel) so fast I didn’t have a chance to take a picture! Whoops!
The other two Owl’s Brew Radler flavors are Wicked Watermelon, a wheat beer blended with organic white tea, watermelon, and pomegranate; and That’s My Jam, which is amber ale beer blended with darjeeling hibiscus tea, strawberry and lemon juice.
The great thing about all of these flavors is that they aren’t overly sweet and the flavors taste real and are fairly subtle. We found these sessionable beers to be balanced, refreshing and appealing to beer enthusiasts as well as those that don’t normally drink the stuff. In short, a perfect beachside summer sipper!
Head to their site for more info and to check out where you can find Owl’s Brew Radler near you!
If your summer jam is lying around on a pool floatie, with a glass of ice cold chardonnay in your hand that someone else has carefully picked out for you, just living your best life…then I’ve got a new wine club with your name all over it.
No, it’s not called “Lazy Lush Wine Delivery” even though that’s sort of a good name and I might trademark it and that just might apply to all of us…It’s much classier than that!
Chardonnay Box is a monthly wine club, carefully curated by expert wine buyers and delivered right to your doorstep, ready to be chilled by the pool and shared with friends.
Or just you. You are the boss of your #ChardyParty.
The point is, this wine club is especially for those chardonnay lovers out there, of which there are MANY – chardonnay is the best selling wine in America! And this service takes the guess work out of discovering new wines you might like and can introduce you to some smaller, boutique wine producers from around the country, many difficult to find in-store.
It might make you just slightly lazier this summer, but you deserve it. And just think, all of that energy you might have wasted on perusing the wine aisle can be applied to creating snacks that pair well with all of your creamy, buttery bottles of chardonnays! Then you will truly be winning at life.
If you are a resident of California, Idaho, New Mexico, Missouri or Washington DC, you are in luck! Chardonnay Box has already rolled out in your state and can be delivered directly to your home. To get 10% off your first shipment of their 2 bottle option, use the coupon code “trynewchardonnay” (valid through August 2017).
Sponsored: This post was made possible by Chardonnay Box and was fueled by delicious white wine! All opinions are my own.
One of the most beautiful things about being a part of the food and drink blog community is meeting other bloggers who are doing amazing (and delicious!) things on and offline. I met Cindy of The Sweet Nerd through mutual friends in LA, and right away we knew that we’d make some yummy things together. Oh boy, did we ever!
I had been experimenting with Sapporo Premium Black Beer – Sapporo’s first dark beer – in cocktails since it was released last September, and thought that it might be a perfect base ingredient for both a cocktail and a sweet treat…involving chocolate.
This robust, dark lager has coffee, chocolate and roasted dark malt aromas and it really lends itself to both a decadent dessert and a cocktail with other heavy-duty ingredients.
Once Cindy and I decided on this shared base ingredient, we were off!
She created this insanely delicious Salted Caramel Ice Cream Stout Cake…
…and I decided on a flip cocktail (made with whole egg), which included the Sapporo Black, bourbon, chocolate syrup and Jägermeister.
It sounds like a cluster of the most intense ingredients ever, but the combination was rather smooth, and the added effervescence from the Sapporo lightened the whole thing up nicely.
Head HERE to see more of our indulgent day with the ladies and get the recipe for The Sweet Nerd’s Salted Caramel Ice Cream Stout Cake. It is BEYOND. It has everything you ever wanted in a cake: ice cream, caramel, chocolate, salt and BOOZE. I mean!!!!
The Malted Flip
2 ounces bourbon
1 oz Sapporo Premium Black Beer
2/3 oz Chocolate Syrup
1/ 2 oz Jägermeister
1 whole egg
Add all ingredients except beer to a shaker and dry shake (without ice) to emulsify. Fill with ice and shake again. Pour in Sapporo Black and gently rock shaker to mix. Strain into a chilled coupe glass.
All photos courtesy of The Sweet Nerd’s resident photographer, Maria Hedrick
It’s hot, guys. Real hot. Like crank up the AC and lie nekkid on top of the covers directly under the ceiling fan until that fiery orb in the sky chills the F out, kind of hot. But that’s summer! What are you gonna do? Drink. All. The. Frozen. Things. For starters….
All I’ve been craving lately is cold soups, light salads, frozen fruit and drinks so cold they’re literally half ice. Enter this boozy mint & watermelon slushie that met all of my summer requirements – light, delicious, and cold AF.
Make no mistake, this is not your childhood slushie. 7-11 would SO get into legal trouble if they served up this high-octane slurpee. It packs quite the punch. You can blame that on the 110 proof (yep!) El Luchador Organic Tequila that plays a starring role. Ever since I tried 123 Organic Tequila founder, master distiller & tequilero David Ravandi’s surprisingly smooth overproof tequila, I was determined to work it into a cocktail worth its fuerza.
El Luchador (“The Wrestler”) was inspired by the famous masked wrestlers of Mexico’s Lucha Libre. No doubt its strength, style and finesse has something to do with it! This agave heavyweight had me thinking about what MY Mexican wrestling name would be. Although there’s a name generator website for this, because of course there is, I thought it wouldn’t be right unless a fox was involved, so here we have it – El Zorro Loco (“The Crazy Fox”)!
Also key to this cocktail is freezing the heck out of watermelon chunks.
Blend in some fresh mint & lime juice, Campari, simple syrup, ice and a pinch of salt….and there you have it. Fierce, frozen, refreshing…and foxy, of course!
El Zorro Loco – Makes 2
2 cups frozen watermelon chunks
3 oz El Luchador Organic Tequila
1.5 oz Campari
1 lime (juiced)
1 oz simple syrup
1/2 to 1 cup ice
2 sprigs of mint
salt to taste
Add all ingredients to a high-powered blender and process until it’s a slushie consistency. Add more ice if too watery. Garnish with lime wheel, mint and watermelon.
Now body slam that baby directly into your mouth, you crazy fox! Enjoy!
When I think of my childhood summers in the Pacific Northwest, I remember never-ending days outside, playing make-believe for hours on end, building forts in the woods (this is before we thought we’d get murdered there), scream-running through sprinklers, and roller skating. Lots and lots of roller skating.
And those days always involved foraging and scarfing down fresh fruit. Much of it found on our daily adventures. Blackberries on the side of the road, too tart apples plucked from trees prematurely, big fat blueberries confiscated from a neighbor’s backyard, and buckets of Rainier cherries that we risked life and limb for on our treacherous climbs up thick, scraggly branches. I have such delicious memories, and a nice collection of scars that remind me of a time I was equal parts brave, crazy and a little dumb with youth.
It’s no wonder a couple of PNW natives have come up with a way to take advantage of this area’s abundant supply of gorgeous fruit and…infuse it in BOOZE.
Wild Roots Distillery has a pretty extensive line of infused vodkas, all using ingredients found in Oregon’s Willamette Valley – an area mostly known for producing excellent Pinot Noir wine. Turns out that rich soil and amiable climate is also pretty ideal for growing other fruit besides grapes!
I recently got to try two of these beauties from their collection – The Northwest Pear Vodka and The Marionberry Vodka. Soon after, I found out that the two I picked to sample were both winners at the recent Seattle International Spirits Awards just this past month. Like the best blackberry bushes in the neighborhood back in the day, I still know how to pick ’em!
I found The Marionberry Infused Vodka initially pretty rich and sweet but not in a treacly sense. Both bottles I tried had the aroma of real, fresh fruit. And on the palate this was the case as well. Wild Roots’ aim is to be an antidote to the fake flavored vodkas glutting the market. Keeping it all natural has been an important part of their story. And the resulting product reflects that. Apparently 2 pounds of berries go into each bottle!
Because of the sweetness level and the tart berry finish, this is a fun one to mix with and not a lot of ingredients are necessary for a well-balanced cocktail. I found this worked beautifully as a simple fizz type drink. I could also see this in place of Cassis in a Kir Royale type sparkler…
2 oz Wild Roots Marionberry Infused Vodka
1/2 oz Lemon Juice
1/4 oz Simple Syrup
1-2 oz Club Soda
Shake all ingredients except club soda over ice until well chilled. Strain into an ice-filled rocks glass. Top with soda and stir. Garnish with berries.
Of the two Wild Roots Vodkas that I tried, I think the Pear Infused Vodka might have been my favorite. The aroma is bright and fresh and decidedly PEAR. And it is very much that on the palate, with a slight floral quality. This could also be lovely in a fall cocktail with a little baking spices to warm it up.
Since I’ve had summer on the mind, I made something light and refreshing, however. Again, because of the slight sweetness to this spirit, it doesn’t need the addition of much sugar.
I initially made a Pear Martini and loved the simplicity of that drink. But I came to the conclusion that a Vesper – James Bond’s second most favorite cocktail – would kick this up a notch. The addition of an aromatic gin and herbaceous Cocchi Americano actually brought out the complex pear flavors in this so much more. Bring on the Northwest summers!
Northwest Pear Vesper
1 1/2 oz Wild Roots Pear Infused Vodka
1/2 oz Gin
1 oz Cocchi Americano
Add all ingredients to an ice-filled mixing glass and stir until diluted. Strain into a chilled cocktail glass. Garnish with pear slices.
Baileys, the makers of the most popular Irish cream liqueur in the world, has gone vegan! With the recent launch of Almande, a light but creamy liqueur with an almond milk base, Baileys has created a spirit that is dairy and gluten-free, and after working to remove beeswax from the original recipe, certified vegan.
To celebrate this new release, we had a little soiree here in Los Angeles by doing what Angelenos do best – workout, hang with beautiful celebrities, throw back some boozy smoothies and Instagram the h*ck out of it!
Our new bestie, Tia Mowry, who btw looks casually stunning in workout clothes, because of course she does, hosted at Tracy Anderson Method‘s gorgeous Brentwood Studio.
Guests participated in a crazy hard looking class – I safely observed from a distance 😉 and then they were treated to light, post workout cocktails created by yours truly!
Since Baileys Almande goes really well with coconut water and a little spice, I thought for one of the cocktails a horchata riff would be perfect for the occasion. The Horchata Almande is a combo of rum, cinnamon spice, coconut water and Almande. Light and refreshing and so easy to make.
1.5 oz Baileys Almande
1 oz Spiced Rum
1 oz Vita Coco Coconut Water
2 oz Cinnamon Spiced Tea (sweetened with tsp sugar and cooled)
Shake all ingredients over ice until nice and frothy. Pour into an ice-filled highball and garnish with a dash of cinnamon.
Baileys discovered that Almande also works really well in smoothies, and as far as post-workout treats go, that was a no brainer. The Spring Fling Smoothie combines strawberries, banana, almond milk and coconut water with creamy Almande, for a low alcohol blended cocktail.
Spring Fling Smoothie – makes 2 drinks
1/2 cup Almond Milk
1/2 cup Coconut Water
2 oz Baileys Almande
1 oz Agave
6-8 Frozen Strawberries
1 cup ice
pinch of salt
In a blender, combine all the ingredients and blend until smooth. Pour contents into a chilled glass.
All photos taken by photographer Eugene Lee c/o Baileys