No fads here…this stuff really works! The New Year is bound to feel all warm and toasty after indulging in a healthy helping of this tomato-based Fat Flushing Soup!
Fresh Lime Juice
This is a martini, if only for the glass in which it’s served! Cranberry syrup is a colorful cocktail infusion for the holidays, especially when cranberries are so abundant!
This cocktail takes you from Texas to Moscow! Ginger beer and a copper mug make it a “mule” — but the Main Street Mule from Brix And Ale in Georgetown is a little different!
Towering shrimp campechana layered with hand-mixed tri-pepper pico de gallo, avocado and tangy campechana sauce from Chef CJ with Tookie’s Seafood in Seabrook, Texas.
Print Recipe Brix and Ale’s Red Poppy Texas Cosmo No, we’re not in Kansas anymore, Dorothy! The Red Poppy Texas Cosmo from Brix and Ale at the Sheraton Austin Georgetown brings fresh raspberry puree and locally-made Tito’s Vodka together for a ruby red cocktail fit for the City of Oz! Votes: 1 Rating: 5 You: […]
I have two words for this soup: absolutely exquisite! The mixture of coconut and lime is a total tropical refresher and superb flavor booster to the lush blue crab meat…ready to serve in just about 15 minutes…
A supremely refreshing, juicy tomato salsa with fresh avocado and diced mango.
This approach to ceviche is citrus based, has zesty flavors that your senses will keep asking for more. Many thanks to Blanca at Aldaco’s Stone Oak for the recipe!
Top mini crab cakes with homemade lime aïoli and sliced chives for an eye-catching and delicious appetizer. The lime aïoli adds a tangy, refreshing flavor from my friends at Coastal Living!
Smoky and sweet — what’s not to love about this totally Texan margarita from my friends at Z-Tejas in Austin! Made with blanco tequila, mezcal, muddled strawberries and garnished with a lime wheel.
Fierce flavors from an ancient civilization! This Tenochtitlan cocktail is made with award-winning, 100% blue agave tequila and fresh watermelon from Milagro Brand Ambassador Jamie Salas.
Pisco hails from the coastal cradle of Pisco on the border of Peru and Chile. Legends say that when the Spanish conquistadors invaded Peru in the 16th century, they planted vast vineyards in the arid country, and then distilled the wine the grapes produced into an amber-colored brandy. Pisco is traditionally taken on the rocks, but is great in cocktails, too.
This Trader Vic’s cocktail from the 1940s is a tequila spin on today’s Moscow Mule! Beach ready with just 4 ingredients.
Pineapple juice infuses this tequila tipple with true tropical flavor.
If the margarita is the Hollywood star of the beach bar menu, the Silver Monk is its sophisticated, saltier counterpart. Its name is a nod to the French Carthusian monks who make the herbaceous Chartreuse that gives the drink its verdant hue.