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Tequila Cinnamon Lemon Drop

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If you love tequila and are looking for a super sophisticated and unbelievably delicious cocktail, this Tequila Cinnamon Lemon Drop is what you need! It is a take on a Vodka Lemon Drop… but this one is made with Añejo Tequila mixed with cinnamon simple syrup and lemon juice. Served in a stemmed glass with a cinnamon sugar rim.

Coupe glass with a cinnamon sugar rim with a cinnamon stick and a cinnamon tequila lemon drop cocktail

The flavors of cinnamon and lemon go together SO WELL, just like in this Grilled Lemon and Reposado Tequila .

We also love a straight forward Tequila Lemon Drop with just silver tequila, lemon and simple syrup. So clean and crisp!

Cinnamon Simple Syrup

Cinnamon Simple Syrup imparts the most delicious warm flavor in this Lemon Drop. The sweet cinnamon is the perfect balance to the bright, tart lemon flavor.

Cinnamon Simple Syrup in a jar with cinnamon sticks to the side

Cinnamon Simple Syrup

A 3 ingredient sugar syrup that is flavored with cinnamon sticks. Goes great in this Lemon Drop Cocktail!

Get the recipe →

It is super easy to make Cinnamon Simple Syrup. It is equal parts sugar and water mixed with cinnamon sticks.

  • 1 cup sugar
  • 1 cup water
  • 3 cinnamon sticks, broken

Simmer together for a few minutes and let steep off the heat for about 2-4 hours. Strain out the cinnamon sticks and store in the fridge for 3 months.

Añejo Tequila

Añejo tequila is the aged version of tequila. It is caramel in color and has flavors of vanilla and caramel, is is the tequila version of a really good whiskey.

Some brands that we love are:

  • Believe it or not the Costco Kirkland Añejo Tequila is AMAZING!!! Some call it Costco-migas because it is speculated that it is actually Casamigos.
  • Casamigos
  • Patron
ingredients for a tequila cinnamon lemon drop on a table

Añejo is not a tequila you want to mix with too many ingredients. You still want to be able to taste the complex flavors. That is why it works so well in this Cinnamon Lemon Drop.

Glassware

A lemon drop is traditionally served in a stemmed glass like a coupe or martini glass. We LOVE a good coupe glass so that is usually what we choose.

Dipping a coupe glass rim in cinnamon sugar

More Añejo Tequila Cocktails

Tequila Lemon Drop made with cinnamon Simple syrup in a stemmed glass with a cinnamon stick on the side

Tequila Cinnamon Lemon Drop

An unique take on a Vodka Lemon Drop… this one is made with Añejo tequila mixed with cinnamon simple syrup and lemon juice.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Garnish – all optional

Instructions
 

Glass Prep

  • Pour sugar and cinnamon on a flat plate or surface. Shimmy or stir to combine.
    1 tablespoon sugar, 1 teaspoon ground cinnamon
  • Run a lemon wedge around the rim of your stemmed glass. Dip the rim of the glass in the cinnamon sugar.
  • Set aside.

Cinnamon Tequila Lemon Drop

  • In a cocktail shaker add a few cubes of ice.
  • Measure in the tequila, cinnamon simple syrup, and lemon juice. Shake vigorously for 20-30 seconds.
    2 oz Añejo tequila, 1 oz cinnamon simple syrup, 1 oz lemon juice
  • Strain into the prepared glass.
  • Optionally zest a lemon over the glass and garnish with a lemon twist or cinnamon stick.

Recipe Tips and Notes:

 
INSPIRATION: This cocktail is based on this classic Tequila Lemon Drop. It is made with silver tequila, lemon juice and simple syrup. It is crisp and clean!
Did you make this recipe?Connect with me and let me know by commenting below!
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Deliciosa Hot Honey Margarita

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I set out to make the VERY BEST Hot Honey Margarita and nailed it…actually you can watch me perfect it since I did it live on Instagram– LOL! I wanted this Hot Honey Margarita to be super honey forward with a nice kick of heat, but still be recognizable as a margarita with a limey saltiness...and whoa did we get the flavors spot on!

a glass of hot honey margarita on a wooden board with red pepper flakes around the table

It is a honey forward margarita recipe that kisses your lips with a little heat, but still has the flavors of lime and tequila in the background. Absolute perfection.

RELATED: Pineapple Jalapeno Margarita

Two Secrets To Making Hot Honey Margaritas

The first secret to a really good hot honey margarita; you CANNOT shake it over ice. It needs to be shaken dry (without ice) or stirred vigorously so the hot honey can incorporate with the cocktail before it gets combined with ice.

The ice will slightly solidify the honey and not allow it to fully combine with the liquor and lime juice. By shaking/stirring it in first you get a beautiful blend of flavors.

a honey comb spoon drizzling hot honey into a cocktail jigger

The second secret is to use a couple extra red pepper flakes when you stir/shake the cocktail. The hot honey is nice, but I found that it didn’t produce the little kick of heat I expected from a HOT honey margarita!

Ingredients

Of course this cocktail includes usual suspects of a margarita; tequila, lime juice, Cointreau, and kosher salt. But then we add a little hot honey for sweetness and red pepper flakes for an extra kick of heat.

Silver Tequila- A mid-grade silver tequila will work great in this recipe. We actually really love the Costco brand tequila, Kirkland… some call it “Costomigas” because it is speculated that it is actually Casamigos Tequila! Cazadores and Espolon are also great.

jalapenos in tequila in a glass bottle

Jalapeno Infused Tequila

For those of you that like it extra spicy, this Jalapeno Infused Tequila would be great in this Hot Honey Margarita!

Get the recipe →

Fresh Lime Juice- No exceptions, fresh squeezed lime juice is what you want every time you make a margarita… any margarita. This citrus press makes quick work of getting the juice and is very affordable, under $15.

Cointreau- This is an orange flavored liqueur that is commonly used in margaritas. I prefer Cointreau because it has a very clean orange flavor. But it can be pricey, about $23, so if you are trying to save some money a DeKuypers triple sec will be much more affordable.

ingredients for a hot honey margarita on a table

Hot Honey- You can make your own hot honey or use a store-bought one! This is one of the main flavors in the drink, so don’t skip it!

Red Pepper Flakes- If you are making your own hot honey you definitely need some red pepper flakes (and honey). But I also like to add a pinch of red pepper flakes to the shaker to give the drink a little extra heat. Just enough to make your lips tingle. If you want it extra spicy use a Sicilian Chili Flake!

Kosher Salt- Adding a little kosher salt to the rim of the glass balances all the flavors. We love Diamond Crystal Kosher Salt or Morton’s Kosher Salt. You can buy “Margarita Salt” but you will just pay more because it is called “Margarita”.

Soda Water- I always love a little bubble in my margarita. I think it enhances the flavors. Just a splash on the top is all you need. I usually just crack open a La Croix or Topo Chico from my fridge. You can make a Ranch Water with the rest of the Topo Chico.

Hot Honey

You can make your own Homemade Hot Honey or store-bought Hot Honey is great too. Mike’s Hot Honey is a popular brand.

We like to keep our hot honey flavor clean with just honey and red pepper flakes. That way the honey flavor is pronounced and the red pepper flakes just introduce the right amount of heat.

If you do make your own hot honey and you like it extra spicy, these Sicilian Chili Flakes are extra hot and make great hot honey!

Step By Step

  1. Prep Glass Rim.

    2. Place a tablespoon of kosher salt on a flat plate or surface. Run a lime wedge around the rim of a glass. Then dip the rim in the salt, making sure it adheres to the rim.

    Add some crushed ice or one large ice cube to the glass and set aside.

    a glass being dipped into kosher salt
  2. Add Ingredients To Shaker, No Ice.

    3. To a shaker, without ice, add the tequila, Cointreau, lime juice, hot honey, and a pinch of red pepper flakes.

    pouring lime juice into a cocktail shaker without ice
  3. Shake Vigorously.

    4. Give it a vigorous shake for about 20-30 seconds, making sure the honey combines with the other ingredients.

  4. Strain Into Prepared Glass.

    5. Using a small fine mesh strainer set over the prepared glass strain the Hot Honey Margarita over ice. Give it a good stir in the glass to chill it on the ice.

    Top with a little soda water.

    staining a hot honey margarita through a fine mesh strainer
  5. Salud!

    6. Garnish the glass with a lime wedge or wheel and enjoy!

More Margarita Recipes

We love tequila cocktails so much here at Mom’s Dinner, especially Margaritas! Here are a couple other delicious Margaritas to try:

hot honey margarita in a short glass with a salt rim and red pepper flakes on the tables with hot honey in a jar in the background

Hot Honey Margarita Recipe

A really delicious Hot Honey Margarita recipe that is super honey forward with a nice kiss of heat, yet is still recognizable as a margarita with flavors of lime and salty tequila.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Hot Honey Margarita

Glass Rim & Garnish

Instructions
 

Glass Rim Prep

  • Place a Tablespoon of kosher salt of a flat plate or surface.
    kosher salt
  • Run a lime wedge around a glass rim.
  • Dip the glass in the salt so that it adheres to the rim. Fill the glass with crushed ice or one large ice cube. Set aside.
    dipping a cocktail glass in a plate of kosher salt

Hot Honey Margarita Recipe

  • In a cocktail shaker or jar WITHOUT ICE measure in the tequila, lime juice, hot honey, red pepper flakes and Cointreau. Vigorously shake or stir for 20-30 seconds so that the honey melts into the cocktail.
    Do not shake over ice or the honey will slightly solidify and not mix in with the drink well.
    1.5 oz silver tequila, 1 oz fresh squeezed lime juice, 1 oz hot honey, .5 oz Cointreau, healthy pinch of pepper flakes
    pouring lime juice into cocktail shaker with out ice
  • Stain through a fine mesh sieve or cocktail strainer over the ice in the glass. Top with a splash of soda. Garnish with a fresh lime wedge.
    fresh lime wedge, splash soda water
  • Salud!
Did you make this recipe?Connect with me and let me know by commenting below!
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Hot Honey Recipe; Yummy Sweet Heat

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We’ve all seen the craze of hot honey brands popping up on the grocery store shelf…. at $15-ish a bottle I decided I needed to try my hand at making Hot Honey at home. Guess what, it’s super simple and only takes 2 ingredients; honey and red pepper flakes. Use it in cocktails or on food for a little sweet heat.

Homemade Hot Honey in a mason jar

Once you make the hot honey it can be kept in an airtight container in your pantry for up to 3 months. Try it in a Hot Honey Margarita, you won’t be disappointed!

2 Ingredients

Honey – Any honey will work here. Since you are infusing the honey I would go with a less expensive honey, like the honey bear or store brand will work just fine.

Red Pepper Flakes – Any red pepper flakes will work, store brand, organic, etc….

Sicilian Chili Flakes

Sicilian Pepper Flakes

If you like it super duper hot, these Sicilian Pepper Flakes will do the trick!

Uses for Hot Honey

  • Drizzle over Pizza: Add a drizzle of hot honey over your favorite pizza for a delicious sweet and spicy flavor contrast. Also excellent for dipping the crust!
  • Mix into Salad Dressings: Use hot honey as an ingredient in salad dressings to add depth of flavor and a touch of heat to your salads.
  • Glaze for Grilled Meats: Brush hot honey onto grilled meats such as chicken, pork, or shrimp during the last few minutes of cooking for a caramelized glaze.
  • Stir into Cocktails: Incorporate hot honey into cocktails like margaritas, whiskey sours, or even a spicy twist on a mojito for a unique flavor profile. We love this hot honey margarita too! (just be sure to incorporate the hot honey into the cocktail without ice first and then pour the drink over ice or the honey will solidify in the shaker with the ice)
  • Marinade for Wings: Create a marinade with hot honey, soy sauce, and garlic, then coat chicken wings before baking or grilling for a sticky, flavorful coating.
  • Drizzle over Fried Chicken: Elevate your fried chicken game by drizzling hot honey over crispy chicken pieces for a sweet and spicy finish.
Fried chicken sandwich with hot honey being drizzled over top
  • Mix into Dipping Sauces: Blend hot honey with mayo, mustard, or yogurt to create flavorful dipping sauces for fries, chicken tenders, or veggies. Amazing used in this Homemade Honey Mustard or Honey Butter!
  • Spread on Toast or Biscuits: Spread hot honey onto warm toast, biscuits, or cornbread for a sweet and spicy breakfast or snack.
  • Topping for Ice Cream: Drizzle hot honey over vanilla ice cream or gelato for a decadent dessert with a spicy twist.
  • Dip for Cheese: Pair hot honey with cheese boards, particularly with creamy cheeses like brie or goat cheese, for a delicious sweet and spicy contrast.
  • Glaze for Roasted Vegetables: Toss roasted vegetables with hot honey and a squeeze of lemon for a flavorful glaze that caramelizes in the oven.
  • Incorporate into Stir-Fries: Add a splash of hot honey to stir-fries for a touch of sweetness and heat that pairs well with savory ingredients.
  • Mix into BBQ Sauce: Enhance store-bought or homemade BBQ sauce by mixing in hot honey for added complexity and a spicy kick.
  • Garnish for Charcuterie Boards: Use hot honey as a drizzle or dip for charcuterie boards, complementing cured meats with its sweet and spicy flavor.
red pepper flakes and honey in a fine mesh sieve over a bowl

Some Like It Hot

Some super simple recipes you can sub in hot honey right away:

hot honey in a mason jar with a honey stick to the side and red pepper flakes on the cutting board

Hot Honey Recipe

A homemade version of the Hot Honey you see in all the grocery stores. Just need 2 ingredients to make this Hot Honey Recipe
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 10 minutes
steep: 1 hour
Total Time: 1 hour 12 minutes
Servings: 1 cup
Author: Susie Weinrich

Equipment

  • Saucepan
  • a jar or container with a lid for storage – mason jars work great!

Ingredients

  • 1 cup honey
  • 2 tablespoon (heaping) red pepper flakes - *see notes

Instructions
 

  • Place the honey in a small saucepan over medium-low heat.
    1 cup honey
  • Measure in the red pepper flakes… if you want it really hot add 3-4 tablespoon red pepper flakes!
    2 tablespoon (heaping) red pepper flakes
  • Bring the honey to a light simmer, stirring occasionally.
  • Once the honey is at a simmer remove from the heat and let steep for 30 minutes to 2 hour. The longer it steeps the hotter the honey will be.
    honey and red pepper flakes steeping in a pot to make hot honey
  • Using a fine mesh sieve set over a bowl strain the red pepper flakes from the honey. Leave the strainer over the bowl for a good 15 minutes to give the honey time to slowly drain from the red pepper flakes.
    red pepper flakes and honey in a fine mesh sieve over a bowl
  • Transfer the honey to a clean container with a lid and use immediately or store for later use.
  • Can keep at room temp in an airtight container for up to 3 months.

Using Hot Honey- can be used in drinks or on food:

  • Use to make a Hot Honey Margarita or other spicy cocktails (this Hot Toddy would be a great cocktail with Hot Honey!).
  • Dip pizza crust or drizzle over pizza.
  • Drizzle on chicken fingers or fried chicken and toss to coat.
  • Add to BBQ sauce, salad dressings, or meat marinades for a kick of heat.
  • Use as a garnish for cheeses (like goat cheese, cream cheese and brie) and charcuterie boards.
  • Glaze roasted veggies, especially brussels sprouts!
  • Sub for regular honey in this Honey Butter Recipe.

Recipe Tips and Notes:

EXTRA SPICY: For extra spicy hot honey use a Sicilian Pepper Flake! 
Did you make this recipe?Connect with me and let me know by commenting below!
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3 Ingredient Cinnamon Simple Syrup

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We love to use simple syrup in our cocktails and tea! Then the other day I thought “I might like to infuse some simple syrup with a little cinnamon” …as we are currently obsessed with cocktails flavored with cinnamon! This recipe for Cinnamon Simple Syrup is so tasty and warm. You just need three ingredients to make Cinnamon Simple Syrup; water, sugar and cinnamon sticks.

Cinnamon Simple Syrup in a jar with cinnamon sticks to the side

The cinnamon flavor is excellent paired with Añejo tequila, like in this Cinnamon Lemon Drop Cocktail! Can be used in place of the honey in this Tequila Hot Toddy. Or exchange the agave syrup in this Grilled Lemon and Reposado Tequila cocktail (our favorite!!!).

Ingredients

Sugar: White granulated sugar is what you are looking for when making this cinnamon infused simple syrup.

Water: Just water from your tap will do, no need for anything fancy here!

Cinnamon Sticks: You can buy whole cinnamon sticks in the spice aisle at your grocery store. Some stores like Sprouts or Whole Foods may even have them in bulk so you can just buy 3 at a time.

raw cinnamon sticks

Ideas for Using Cinnamon Simple Syrup

Lemonade: Great to sub in this Lemonade Recipe!

Cinnamon Spiced Coffee: Add a splash of cinnamon simple syrup to your morning coffee for a delightful spiced flavor. It’s a cozy twist to your regular cup of joe.

Cocktail Mixer: Use cinnamon simple syrup as a sweetener in cocktails. It pairs well with tequila, whiskey, rum, or vodka-based drinks, adding a warm and aromatic touch.

Tequila Lemon Drop made with cinnamon Simple syrup in a stemmed glass with a cinnamon stick on the side

Baking Enhancer: Brush cinnamon simple syrup onto cakes, muffins, or pastries to add sweetness and a hint of cinnamon flavor. It also helps keep baked goods moist.

Fruit Salad Dressing: Drizzle cinnamon simple syrup over fresh fruit salads for a touch of sweetness and warmth. It complements fruits like apples, pears, and oranges beautifully.

Mocktail Ingredient: Create non-alcoholic beverages by mixing cinnamon simple syrup with sparkling water or soda. Garnish with a cinnamon stick for an extra touch of flavor and aroma.

hot toddy made with tequila in a stemmed glass

Ice Cream Topping: Pour warm cinnamon simple syrup over vanilla ice cream for a simple yet indulgent dessert. It adds a lovely contrast of temperatures and flavors.

Flavoring for Yogurt or Oatmeal: Stir cinnamon simple syrup into plain yogurt or oatmeal for a sweet and spiced breakfast treat. It’s a quick and easy way to elevate your morning meal.

Dipping Sauce for Churros: Serve cinnamon simple syrup alongside freshly fried churros for dipping. The combination of warm syrup and crispy dough creates a delightful contrast of textures and flavors.

More Simple Syrup Recipes

Cinnamon Simple Syrup in a jar with cinnamon sticks to the side

Cinnamon Simple Syrup Recipe

A super easy recipe for Cinnamon Infused Simple Syrup. Great to use in coffee, lattes, cocktails, teas and even food! Just 3 Ingredients.
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 5 minutes
steeping and cooling: 2 hours
Servings: 1 cup
Author: Susie Weinrich

Equipment

  • Saucepan
  • jar with a lid or container for storage

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 3-4 cinnamon sticks

Instructions
 

  • In a small saucepan over medium heat add the sugar and water. Stir and heat through until the sugar is melted.
    1 cup sugar, 1 cup water
  • Crack the cinnamon sticks in half, allowing more flavor to infuse the simply syrup. Drop into the simple syrup and very lightly simmer, stirring occasionally, for 5 minutes.
    3-4 cinnamon sticks
  • Remove from the heat and allow to cool and steep for 2-4 hours. Stir occasionally if possible.
  • Remove the cinnamon sticks and pour into a bottle or jar with a lid and refrigerate for up to 3 months.

Using Cinnamon Simple Syrup

  • Use in drinks, cocktails, teas, and even with food like drizzled over fruits or granola and yogurt!
  • Make this Tequila Cinnamon Lemon Drop right away!

Recipe Tips and Notes:

 
Classic Simple Syrup recipe
1 Minute Microwave Simple Syrup
 
Did you make this recipe?Connect with me and let me know by commenting below!
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Chocolate Chip Protein Balls

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This is a super easy, no-bake protein ball snack filled with healthy ingredients, that still taste good when all combined! Old fashioned oats, hemp hearts, ground flax seed and chocolate chips are mixed with creamy peanut butter and honey. The mixture can be rolled into delicious little balls that tastes like chocolate chip oatmeal cookie dough!

protein balls on a piece of parchment paper

I love having these in the fridge. It is a great go-to sweet treat after lunch or dinner, that isn’t overly sweet or bad for you!

RELATED: CARAMEL APPLE NACHOS and MONSTER TRAIL MIX

Ingredients

Hemp Hearts- I love hemp hearts they are chewy and good for you. I will add them to yogurt and fruit sometimes too. Keep them in your fridge and they will last a long time!

Oats- Old fashioned oats (not quick cooking oats) is what you want for this protein ball recipe.

Mini Chocolate Chips- I think that mini chocolate chips work better than traditional sized chocolate morsels in these small bite sized snacks.

chocolate chip protein ball dough in a bowl

Creamy Peanut Butter- Use any nut butter that you family loves. We happened to have Jif peanut butter when I made these, but anything should work.

Ground Flaxseed- This not only helps bind the protein balls together, ground flax is really good for you. And if you have kids (or adults) with potty troubles, this will get things moving.

Keep in your fridge and add to smoothies too!

Honey- Adds a little sweetness and helps stick everything together.

Vanilla- A little flavor enhancer.

More Snacks

Chocolate Chip Protein Ball in a bowl

Chocolate Chip Protein Ball Recipe

A delicious little snack ball that is filled with protein and healthy ingredients. It tastes like chocolate chip oatmeal cookie dough.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 0 minutes
Refrigerate: 30 minutes
Servings: 15 protein balls
Calories: 173kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • Place all the ingredients in a bowl and stir to mix and completely combine.
    1 cup old fashioned oats, ¼ cup hemp hearts, ½ cup creamy peanut butter, ½ cup ground flaxseed, ½ cup mini chocolate chips, ⅓ cup honey, 1 teaspoon vanilla extract, pinch ground cinnamon
    chocolate chip protein ball dough in a bowl
  • Cover and place in the fridge for 30 minutes.
  • Scoop about tablespoon size balls using spoons or melon baller/cookie scoop. Compress together with the palms of your hand, then lightly roll into smooth ping pong sized balls.
    protein balls on a piece of parchment paper
  • Transfer to an airtight container and keep in the fridge for up to 2 weeks.
    Can be frozen for up to 3 months. Let thaw in the fridge overnight or at room temp for about an hour or so.
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Serving: 1protein ball | Calories: 173kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 116mg | Fiber: 3g | Sugar: 11g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

Aperol Tequila Spritz Cocktail

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I love an Aperol Spritz but I also love tequila… So this Aperol Tequila Spritz Cocktail is the perfect compromise for Happy Hour. It is a blend of just three ingredients; Añejo tequila, Aperol, and soda water. The Añejo tequila flavor blends perfectly with the orange bitter sweetness of the Aperol… and of course the soda water keeps things nice and bubbly.

Aperol Tequila Spritz in a stemmed glass with an orange slice

This is a great Spring and Summer cocktail. Serve it up in a stemmed glass, over ice, garnished with an orange slice.

Ingredients

You only need 3 ingredients to put this Aperol Tequila cocktail together:

Aperol, Anejo tequila, orange and soda water

Añejo Tequila- this is an aged tequila that is dark in color- looks like whiskey. It also has really deep flavors of vanilla and caramel. It pairs PERFECTLY with orange flavors (Aperol).

We also love the Añejo Orange combo in an Orange Tequila Smash, Añejo Old Fashioned and Añejo Soda.

Añejo Tequila Brands

Most tequila brands will have an Añejo. But here are some of the brands we love:

Believe it or not… Costco Kirkland Añejo Tequila is AMAZING!

Casamigos

Patron

Aperol- It is an Italian bitter aperitif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant red hue. It tastes like a cross between orange and grapefruit.

It is most popularly used in an Aperol Spritz and Paper Plane

Soda Water- this Aperol and Tequila cocktail is a spritz so it needs some bubbles. A little soda water is perfect to top it all off.

More Amazing Tequila Cocktails

Aperol and Tequila in a glass with ice and topped with soda water, garnished with an orange

Aperol Tequila Spritz Cocktail

A super refreshing Aperol and Tequila cocktail served over ice and garnished with an orange slice. Perfect Summer and Spring cocktail. Like an Aperol Spritz, but made with Añejo tequila instead of Prosecco.
5 from 1 vote
Print Pin Rate
Prep Time: 3 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

  • 1.5 oz Añejo tequila
  • 1 oz Aperol
  • 3 oz soda water
  • garnish with an orange slice

Instructions
 

  • In a stemmed glass add some ice.
  • Pour in the tequila, aperol and then stir.
    1.5 oz Añejo tequila, 1 oz Aperol
    pouring aperol in a stemmed glass
  • Top with soda water.
    3 oz soda water
    pouring soda water into aperol and tequila
  • Garnish with an orange slice.
  • Cheers!
Did you make this recipe?Connect with me and let me know by commenting below!
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Amazing Red Skin Mashed Potatoes

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These are the best Red Skin Mashed Potatoes you will ever have! You can stop looking for a recipe right now. These are PACKED with flavor!! The recipe starts with diced shallots and garlic sauteed in butter. That mixture gets added to tender skin-on red potatoes, along with sour cream, half and half, and salt/pepper. It is all blended together for an AMAZING red skin potato side dish.

A bowl of red skin mashed potatoes with salt and pepper to the side

We don’t mess around with our mashed potato recipes. Potatoes on thier own are pretty bland. They are a perfect canvas to add a TON of flavor like sour cream, cream cheese, garlic, butter, etc…

We make sure our mashed potatoes are PACKED with flavor; like this cult favorite Instant Pot Mashed Potatoes and Roasted Garlic Mashed Potatoes.

Ingredients

Red Skin Potatoes- Also called new potatoes, these are smaller potatoes that have red skins. They are more tender and less starchy than a russet potato.

Make sure you cut out any parts that look bad on the outside, but you don’t need to peel these potatoes. The red skins are super thin and totally edible.

Butter- Salted butter is a great option.

Ingredients for red skin mashed potatoes on a table
Ingredients Shown Clockwise: Half and half, shallot, butter, red skin potatoes, sour cream, garlic, kosher salt and black pepper.

Shallots and Garlic- a shallot is like a mild, tender onion and is the perfect option for these potatoes. You need about ⅓-1/2 cup shallots, which will be about 1 large shallot.

The shallots and garlic get sautéed lightly in the butter. The flavor of the two infuse the butter… which in turn infuses the potatoes. YUM!

Half & Half- This is the milk that we use to whip up the red skin mashed potatoes. You can also use whole milk if that is what you have.

Sour Cream + mashed red skin potatoes is a match made in heaven! The sour cream adds a TON of flavor to the mashed potatoes.

Kosher Salt & Black Pepper– Mashed potatoes need more salt than you would think!

Step By Step

  1. Boil Potatoes

    2. Quarter the potatoes (or cut into 1-2 inch pieces). Place in a large pot of water, covering the potatoes by 1-2 inches. Add kosher salt and place over medium high heat. Once the pot boils, turn the heat down to medium and simmer/boil for 10-15 minutes.

    Start Potatoes In Cool Water

    You specifically want to start your red skin potatoes in COOL tap water.

    By starting them in cool tap water you allow the water and the potato to rise together in temperature, ensuring an even cook all the way to the center of the potato.

    If you bring the water to a boil first it will result in a potato that has the first layer boiled to death and falling apart by the time the middle is done!

  2. Sauté Shallots and Garlic

    3. Place a skillet over medium low heat and sauté the shallots and garlic for about 3 minutes. Then set aside to cool.

    shallots and garlic sautéing in butter
  3. Dry Potatoes

    4. Drain the potatoes and then return to the pot, place over low heat and stir for about a minute. This removes some of the excess moisture from the potatoes.

    boiled potatoes in a pot drying over low heat
  4. Mash The Potatoes.

    5. Place all the ingredients in a bowl for mixing (or leave in the pot if it works for mashing); potatoes, butter/shallot mixture, sour cream, half and half, kosher salt and pepper.

    red skin mashed potatoes in a pot

    With a hand held mixer blend the potatoes on medium speed until they are mashed perfectly. These red skin mashed potatoes are meant to be slightly chunky because of the skins, so don’t try to get them perfectly silky.

More Delish Mashed Potato Recipes

Red Skin Mashed Potatoes in a bowl with a spoon to the side

Red Skin Mashed Potatoes Recipe

Shallots and garlic are sauteed in butter, then red skin potatoes are boiled to tender perfection with the skins on. The two are blended together with sour cream and half and half added. These are SUPER FLAVORFUL mashed red skin potatoes.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Mashing: 5 minutes
Total Time: 50 minutes
Servings: 8 people
Author: Susie Weinrich

Equipment

Ingredients

  • 4 lbs. red-skinned potatoes - cut into 1-2 inch pieces
  • ⅓ – ½ cup very finely diced shallots - this is about 1 large shallot
  • 1 large garlic clove - minced
  • 4 Tbsp. butter
  • 1 cup half and half
  • 1 cup sour cream
  • 3 teaspoon Kosher salt - divided
  • ½ teaspoon black pepper
  • Chopped parsley - optional

Instructions
 

  • Sauté the shallots and garlic in the 4 Tbsp. butter over medium heat until softened (about 2-3 minutes). Then set aside.
    ⅓ – ½ cup very finely diced shallots, 1 large garlic clove, 4 Tbsp. butter
    shallots and garlic sautéing in butter
  • Wash and cut the potatoes into 1-2 inch pieces, cut out any sketchy looking parts of the potato.
    Place in a large pot of room temp water, the water should be about 1 inch above the potatoes. Set over medium-high heat and add 2 teaspoon kosher salt to the pot.
    Once the water comes to a boil (may take up to 15 minutes), let the potatoes boil for about 10-12 minutes.
    Pro Tip: We start the potatoes in room temp water so that they cook through evenly.
    4 lbs. red-skinned potatoes
  • Make sure the potatoes are fork tender, then drain and return them to the pot.
    Place the pot of potatoes over low heat and cook, while stirring, for 1-2 minutes to remove the excess moisture.
    boiled potatoes in a pot drying over low heat
  • Remove potatoes from the heat and add in the butter/garlic/shallot mixture, half and half, sour cream, 1 tsp. kosher salt and ½ tsp. black pepper.
    1 cup half and half, 1 cup sour cream
    boiled red skin potatoes with sour cream, half and half, butter, shallots and garlic in a bowl
  • Mash with a handheld mixer until combined (these potatoes will not be completely smooth, they are meant to have a lot of texture with the skins etc.).
    red skin mashed potatoes in a pot
  • Taste the potatoes to see if they need more salt at this point (possibly another ½ – 1 tsp) and if using, add in the chopped parsley at this point.
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Ice Cold Chelada Cocktail

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When you want a drink, it doesn’t get easier than a Chelada! You just need three things to put a Chelada together; Mexican Lager, kosher salt (a little Tajin for extra flavor if you want!), and fresh limes. It is a refreshing beer drink, yet has layers of flavors to enjoy. It’s time to sit back, relax and sip on an ice cold Chelada!

a beer being poured into a prepared glass with salt rim, limes and ice

We also love a Michelada, which is ice cold beer mixed with spices and seasonings and a little tomato juice. And a Beermosa, which is a mimosa made with beer! You can’t go wrong with either drink.

This fresh lime salt mixture would also be amazing on the rim of the Chelada glass.

Mexican Style Lager Beer

Just like in the Michelada Cocktail you want to use a Mexican Style Lager Beer that is light in flavor. It will make for the most refreshing Chelada. We like to use:

  • Corona Light
  • Sol
  • Modelo Light
  • Pacifico
  • In a jam a Bud Light Lime works too!

More Super Refreshing Mexican Style Cocktails

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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chelada cocktail being poured into a glass

Chelada Recipe

A refreshing ice cold beer cocktail. Made with Mexican Lager Beer, a little kosher salt and lime juice.
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

  • Tall drinking glass

Ingredients

  • 12 oz Mexican Lager Style Beer
  • 1 tablespoon kosher salt - -with Tajin is optional
  • 2 lime wedges
  • ice

Instructions
 

  • Pour the kosher salt on a flat plate ( add some Tajin for a hint of flavor!)
    Could also use this lime salt mixture recipe for the rim of the glass.
    1 tablespoon kosher salt
  • Run a lime wedge around the rim of the glass and then dip it in the salt so it adheres.
  • Squeeze a couple lime wedges in the glass and add a few ice cubes.
    2 lime wedges, 12 oz Mexican Lager Style Beer
  • Slowly pour the beer over top of the ice, careful to stop short of the salty rim so the beer doesn't bubble over.
    chelada cocktail being poured into a glass
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Tender Boneless Pork Shoulder Roast

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This Pork Shoulder Roast slices up into the most tender pieces of melt-in-your-mouth pork covered in a rich pork gravy and served up with tender veggies that cook right alongside the pork. This will be an amazing weekend dinner or Sunday Family Dinner that you will come to make again and again.

a pork shoulder roast on a plate with cooked carrots, celery, mushrooms and herbs

Pork Roast

A pork roast is actually part of the whole bone-in pork butt or shoulder, also known as a Boston Butt. It is cut down and deboned into a roast. It comes from the upper part of the shoulder, from the front leg.

When you are looking for it in the grocery store it will be called a Boneless Pork Butt Roast or Boneless Shoulder Pork Butt Roast and it will generally be between 2-4 lbs. They usually come tied in a netting, as you can see in the photo above.

Boneless pork butt roast in packaging

A pork shoulder butt roast in packaging.

Boneless Pork Butt Roast out of the packaging and the netting removed

A pork roast with the netting removed.

I like to remove the netting and tie it for cooking (see the video below for a tutorial on tying your pork roast).

You don’t want a pork loin or pork tenderloin (although if that is what you already have there are two recipes linked there for you!).

You also want to make sure you are buying a boneless pork shoulder. A bone in pork shoulder or pork butt is better suited to make pulled pork.

Instant Pot Lovers

If you love your Instant Pot, there is a very similar recipe to this Pork Shoulder Roast on Mom’s Dinner, but made in your Instant Pot! Check it out below:

Instant Pot Pork Roast with Vegetables & Gravy

Tying A Pork Shoulder Roast

You will want to remove the netting from the roast if it came tied up already. The netting that comes on the roast is too thick and doesn’t allow enough surface area to be exposed to seasoning or browning.

a pork shoulder roast tied completely with kitchen twine

Using some good kitchen twine you will tie the roast up so that it will hold its shape during roasting.

Tying a Pork Shoulder Roast

Tie the twine around the end of the pork, pull the string forward and hold it with your finger, bring the loose end around the pork and up through the string you are holding with your finger. Pull the string tight and then bring it down another inch and repeat. Once you are to the end, bring the loose string around and tie it off.

There is a video in the post showing how this is done.

Making the first tie on a pork shoulder roast
Showing how to pull the string forward when tying a roast

Ingredients

Pork Shoulder: We talked about this in the Pork Roast Section above, but you want to make sure you get a boneless pork shoulder roast or pork butt roast. What you do not want is a pork tenderloin or pork loin.

Dijon Mustard: This will be used to adhere the seasonings to the pork. It works perfectly and adds a nice layer of flavor too!

Italian Dressing Dry Packet: We always use the Good Seasonings Zesty Italian packets! We have tried other brands and they just don’t hold up in flavor to the Good Seasonings brand. This is an easy way to get a ton of flavor on the outside of the pork shoulder roast, not to mention in the gravy.

A Good Seasonings Zesty Italian Dressing Packet

Chicken Broth: This helps braise the pork shoulder so it comes out impossibly tender and juicy. It also is the liquid base for your gravy at the end of cooking.

Onion and Garlic: Flavors the gravy and roast while braising. These are not necessarily for serving, more just for flavor.

Rosemary and Thyme: Flavors the gravy and roast while braising. These are not necessarily for serving, more just for flavor.

Carrots, Celery, Mushroom: These veggies are perfect to serve along side the sliced pork shoulder roast. You only cook them in the last half of the cooking time so they don’t over-cook.

Roasted pork shoulder with veggies

Gravy

Make sure you taste the gravy before serving. Below are a few troubleshooting ideas for flavor and texture.

gravy being poured over a pork roast

Too thin? add another round of cornstarch slurry, but just do 1 tablespoon cornstarch with 1 tablespoon water.

Too thick? add a little chicken broth, water or even milk or half and half to thin it out.

Too Salty? add some water to the mix. You may need to rethicken it with another round of cornstarch slurry.

Too Bland? (I doubt this will happen… but) add a couple dashes of Worcestershire sauce, maybe even a glug of red wine, add some whole sprigs of rosemary and thyme and maybe a couple dashes of poultry seasoning, black pepper and kosher salt. Let it simmer over low heat, then remove the herb sprigs and taste again.

Lumps? Since you are using a cornstarch slurry it is unlikely that you will have lumps. But if you do, whisk the daylights out of your gravy. If that doesn’t work then you can pulse it in the blender or use an immersion blender.

Serving

A roasted pork shoulder is a traditional dinner that takes time to make, just like a lasagna or pot roast. So you want to serve it family style with some yummy side dishes.

Recipe Tips for the Best Pork Shoulder Roast

Make sure you remove the netting from the roast and re-tie it so that there is more surface area exposed for flavor and browning.

Add the veggies (carrots, celery and mushrooms) for the last 1.5 hours of roasting so they don’t get overcooked.

After roasting let the pork shoulder roast rest for 15 minutes before slicing.

Remove the twine before slicing!

Use a really sharp knife to slice, and use a back and forth sawing motion to cut slices. This helps ensure the slices stay together.

Taste the gravy before serving, adjust as needed. see gravy flavor troubleshooting

More Amazing Pork Dinner Recipes

a pork shoulder roast on a plate with veggies

Pork Shoulder Roast Recipe + Video

A super impressive dinner! Boneless Pork Shoulder Roast is seasoned and braised low and slow to tender perfection. Make a savory gravy from the cooking liquid and drippings, then cut the pork into tender slices and serve it up drizzled with the pork gravy.
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 3 hours
Resting Time: 15 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

Pork Roast

Vegetables

  • 3-4 carrots  - cut into large chunks
  • 5 cremini mushrooms whole
  • 3 celery ribs - (individual stalks) cut into large chunks-

Gravy

  • 2 tablespoon Cornstarch
  • 2 tablespoon water
  • reserved liquid from the bottom of the pan strained of solids - (2 cups)

Instructions
 

  • If you have time to remove your roast from the fridge and let sit at room temp for about 30 minutes, do so. This is called tempering and will help your roast to cook more evenly to the middle.
  • Preheat your oven to 350℉

Prep The Pork Shoulder

  • If your pork shoulder roast came tied up in netting, cut that off and discard. Don't be worried if it seems to "fall apart" when you take the netting off. When they de-bone the pork shoulder it can seem like it is in multiple pieces.
    Pro Tip: We take off that netting and re-tie the roast with less string. The netting that comes on the roast doesn't let enough of the surface be exposed to browning or seasonings.
    3-4 lb Boneless Pork Shoulder Roast
  • Pat the pork roast dry with paper towels. Then using kitchen twine tie the roast so that it stays in a nice round "roast" shape.
    Tie the twine around the end of the pork, pull the string forward and hold it with your finger, bring the loose end around the pork and up through the string you are holding with your finger. Pull the string tight and then bring it down another inch and repeat. Once you are to the end, bring the loose string around and tie it off.
    There is a video in the post showing how this is done.
  • Brush the Dijon mustard on all sides of the pork shoulder. Sprinkle on the Italian Seasonings packet on all sides.
    1 tablespoon Dijon mustard, .7 oz packet Italian dressing seasoning and mix
  • Place a large Dutch Oven over medium heat. Add the oil. Once it is hot add the pork roast and brown on all sides, about 4 minutes per side. Remove the browned pork roast to a plate.
    2 tablespoon olive oil
    browning a pork shoulder roast
  • In the now empty pot add the chicken broth, scrape up all the browned bits on the bottom of the pot. This is called deglazing and is adding flavor to the braising liquid!
    Now add the onions, garlic, thyme, rosemary and Worcestershire.
    2 cups chicken broth or stock, 1 yellow onion, 5 garlic cloves, 2 small rosemary sprig, 4 sprigs of thyme, 1 tablespoon Worcestershire sauce
  • Place the pork on top of the onions.
    pork shoulder roast with onions, garlic, broth and herbs in a Dutch Oven

Braising – Baking – Veggies

  • Pop the lid on the Dutch Oven and transfer to the 350℉ oven. Bake for 1.5 hours.
  • Remove the Dutch Oven from the oven and nestle the carrots, celery and mushrooms around the pork shoulder roast.
    3-4 carrots , 5 cremini mushrooms whole, 3 celery ribs
    Roasted pork shoulder with veggies
  • Place the lid on and put back in the oven for another 1.5 hours.

Gravy

  • Remove the pork roast and veggies that you plan to eat (carrots, celery, mushrooms) from the Dutch Oven.
    Let the pork roast rest for about 10-15 minutes before slicing
  • Place a mesh sieve over a bowl and strain the solids from the liquid in the bottom of the pot. You should have around 2+ cups of liquid. If you are short on liquid add some chicken broth or red wine so that you have 2 cups.
    Discard the solids and return the liquid to the Dutch Oven.
  • Place the Dutch Oven over medium heat.
  • Mix the corn starch and water into a slurry. Once the reserved liquid simmers, pour in the slurry and whisk. The gravy should thicken pretty quickly.
    2 tablespoon Cornstarch, 2 tablespoon water

Serving

  • Cut the string from the roasted pork shoulder and carefully cut it into ½ inch thick slices.
    If the roast is made with many pieces or is super tender it may fall into pieces a little bit, that is ok, it is still going to be super delicious!
  • Serve 2 slices or pieces per person with some veggies and gravy. This Pork Roast is also excellent with mashed potatoes, green beans and rolls with butter.
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Sauteed Steakhouse Mushrooms

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You know when you go to a really great steakhouse, like Ruth’s Chris or Capital Grill, and you order the side dishes ala carte. The Steakhouse Mushrooms will always be on our table. Now you can make those savory, garlicky Steakhouse Mushrooms at home with this recipe. Grill up some steaks and crack open a delicious bottle of red wine…. for half the price of the steak house!

a plate of steakhouse mushrooms garnished with parsley

These Steakhouse Mushrooms not only make an amazing side dish for anything grilled, they also make a great appetizer! Pair them with things like Baked Feta and/or Garlic Steak Bites.

For an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.

  1. Garlic Butter Shrimp
  2. Garlic Butter Steak Bites

Ingredients

Baby Bella Mushrooms: These are a super flavorful mushroom, brown in color and varying in size from ½ inch to 2 inches. They are also called cremini mushrooms or brown mushrooms.

A bowl of baby bella mushrooms

Cleaning Baby Bella Mushrooms

When you prep your mushrooms do not submerge them in water. Use a paper towel or damp paper towel and brush the mushrooms clean. Then trim the bottom of any stems that look especially dirty or craggy.

Butter and Olive Oil: I recommend using salted butter and extra virgin olive oil for the most flavor.

Worcestershire: This lends complex savory/saltiness to your mushrooms. You can sub soy sauce if you do not have Worcestershire.

Ingredients for making Steak House Mushrooms on a table
Ingredients Shown Clockwise: Baby Bella Mushrooms, parsley, oil, butter, garlic, onion powder, kosher salt, pepper, Worcestershire.

Onion Powder, Kosher Salt, Black Pepper: Crucial ingredients to season the mushrooms. You may want to taste the mushrooms before serving and add more salt/pepper as needed.

Garlic: The recipe calls for 2 chopped garlic cloves, but add as many as you like! Make sure you chop the garlic and do not mince it. The minced garlic has a better chance of burning and becoming bitter on the mushrooms.

Red Wine: Chances are if you are having a steak night then you are also sipping on some red wine. Save 2 tablespoon out of the bottle to deglaze the pan in the last step. If you don’t drink or don’t have red wine you can use beef broth in this step.

Parley: This is a garnish, but also adds a nice fresh flavor and scent to the mushrooms.

Step By Step

Before you get started.

This recipe comes together really, really quickly! I recommend getting all the ingredients ready and then reading through the recipe before starting!

  1. Clean and cut mushrooms.

    2. Clean the mushrooms with a paper towel. Trim any craggy looking stems. Half the mushrooms, or quarter the really large ones.

    baby bella (cremini) mushrooms on a cutting board
  2. Pre-heat the pan.

    3. Place the skillet over high heat. Preheat without any butter or oil for 1-2 minutes.

  3. Sauté mushrooms.

    4. Add the butter and oil to the hot skillet and let the butter melt (the oil should sizzle a little). Add the mushrooms and toss to coat. Then let the mushrooms sit undisturbed for 2 minutes.

    Give them a stir and let them sauté another 2 minutes.

    Turn the heat to medium-low. If the mushrooms have release a lot of juice let them sauté another minute or two for the juice evaporate a little before moving on.

    mushrooms sauteing in a cast iron skillet
  4. Add seasonings.

    5. Add in the Worcestershire, salt, pepper, onion powder and garlic. Toss continuously for 2 minutes. ( if the pan is very dry at this point add a splash of olive oil)

    Steakhouse mushrooms in a cast iron skillet with a wooden spoon
  5. Deglaze with wine.

    6. Pour in the red wine and scrape up any bits on the bottom of the pan. Sauté another 2 minutes, stirring often.

    Steak House Mushrooms garnished with parsley in a skillet

Tips for Making the Best Steakhouse Mushrooms

  1. Pan Size is crucial to making good Steakhouse Mushrooms. If you use a pan that is too small the mushrooms will steam instead of brown and caramelize. We find that a 12 inch cast iron skillet is perfect.
  2. You have to start this recipe with a really hot pre-heated pan! That ensures that the mushrooms will brown and stay “meaty”. If you don’t pre-heat the pan the mushrooms will absorb the oil and become mushy and greasy.
  3. Sautéing these mushrooms in 2 minute increments is the perfect timing so they brown in the hot pan and yet they still have an al dente bite to them when it’s time to eat.
  4. Cut the mushrooms so they are roughly the same size. This allows the mushrooms to cook at about the same rate.
  5. When you clean the mushrooms do not submerge them in water. The mushrooms will absorb the water and cook up mushy instead of meaty. Use a damp or dry paper towel to brush them clean.
  6. Garlic, Red Wine and Butter are the most delicious things you can add to mushrooms!!!!

Steakhouse Side Dishes

Grill up some ribeye steaks and make these Steakhouse Mushrooms with a couple more side dishes from this list and you will have an amazing steakhouse experience at home. Not to mention for half the price!

Don’t forget to open a good bottle of red wine. One of our favorites is Bonanza, it is a red wine (Cabernet) that is under $30. It is made by the Wagner family that also makes Caymus, which is around $100 per bottle. We also love Justin, it tastes like a very expensive red, but is also under $30.

More Steakhouse Sides

Next time you grill steaks, add these steakhouse mushrooms and a couple of these side dishes!

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a plate of Steak House Mushrooms with a fork

Steakhouse Mushroom Recipe

Delicious savory mushrooms sautéed and browned in a skillet and seasoned with garlic, Worcestershire, butter and red wine. Perfect side dish for a steak! You will feel like you are at a fancy steakhouse!
Can also be served as an appetizer.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

  • 12 inch cast iron skillet

Ingredients

Instructions
 

  • This recipe goes fast. I recommend measuring and chopping the ingredients first, then read through the recipe and then start.
    Also for perfectly golden brown sauteed mushrooms it is important that you use a large enough pan so that the mushrooms brown and sauté (12 inch skillet). If the pan is too small the mushrooms will steam and look grey.
    It is also crucial that the pan is properly PREHEATED, otherwise the mushrooms will absorb the oil and become soggy.
  • Brush mushrooms clean and cut them in half, if you have some really large ones you can quarter them, or if you have tiny ones leave them whole.
    1 lb baby bella mushrooms
  • Pre-heat the pan WITHOUT any oil/butter over high heat for about 1-2 minutes
    Once the pan is very hot, add the olive oil and butter and swirl while the butter melts.
    2 Tbsp. salted butter, 2 Tbsp. olive oil
  • As soon as the butter has melted add the sliced mushrooms. Toss the mushrooms in the butter and oil until coated, then allow to sauté, undisturbed, for 2 minutes so that they can start to release their liquid and brown.
    mushrooms sauteing in a cast iron skillet
  • Then stir and continue to sauté another 2 minutes.
    Once the liquid has almost entirely evaporated lower the heat to medium-low.
  • Then add in the onion powder, Worcestershire sauce, chopped garlic, salt and pepper. Continue to sautéing for 2 minutes while tossing constantly so that the garlic does not burn. If the pan is really dry you can add a dash of oil.
    2 tsp. Worcestershire sauce, 2 garlic cloves, ½ tsp. onion powder, ¼ tsp. kosher salt, ⅛ tsp. black pepper
    Steakhouse mushrooms in a cast iron skillet with a wooden spoon
  • Finally add 2 tablespoon red wine and deglaze the pan. Let simmer for 1-2 minutes while tossing constantly.
    2 tablespoon red wine
  • Remove from the heat. Taste a mushroom for additional seasoning.
  • Garnish with chopped parsley, let cool for a few minutes and then serve.
    1 Tbsp. chopped parsley
    Steak House Mushrooms garnished with parsley in a skillet

Recipe Tips and Notes:

 
APPETIZER TRIO: for an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.
  1. Garlic Butter Shrimp
  2. Garlic Butter Steak Bites
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Bloody Maria Cocktail

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A Bloody Maria is basically the Tequila version of a Bloody Mary. Tomato juice is mixed with lime juice, spices, Worcestershire, hot sauce, and a little olive juice, served over ice. Makes a great brunch cocktail or party cocktial when you want a savory cocktail instead of sweet.

Bloody Maria in a glass garnished with peppers, olives and limes

We really love a tomato based cocktail like this Bloody Maria. Not to mention tequila is our favorite spirit! Another killer tomato based cocktail (that is our go-to game day drink) is the Michelada. It is similar to this Bloody Maria, but instead of tequila, the tomato is mixed with beer!

Ingredients

Tomato Juice- use whichever type of tomato beverage you like; plain tomato juice, V-8 or even Clamato. It is the base of this drink, so make sure you use a quality product.

Tequila- silver tequila works best in this Bloody Maria. You can probably get away with using a reposado tequila too, but I wouldn’t recommend using an Añejo tequila. This is a heavily flavored cocktail so there is no need to use a super expensive tequila!

Inexpensive Silver Tequila (that is still delish)

  • Jose Cuervo Tradicional
  • Espolon
  • Cazadores

Use a Jalapeno Infused Tequila if you like your cocktails a little on the spicy side!

Lime- fresh lime juice is key here. It brightens up the tomato juice. Make sure to use fresh lime juice, not bottled.

Worcestershire- adds a complex saltiness to the drink.

Horseradish- just a small pinch of prepared horseradish is all you need. prepared horseradish has been “pickled” with a little vinegar. Don’t opt for a creamy horseradish or fresh horseradish.

Ingredients for making a Bloody Maria

Tajin- is a chili and lime seasoning used in Mexican cuisine and cocktails. It is really tangy and savory. In this Bloody Maria Tajin is used in the drink as well as on the rim of the glass. For the rim you can also opt for this Homemade Lime Salt.

Hot Sauce- you just need a couple dashes of hot sauce. We love using Tabasco because it has a strong vinegar tang. If you like a spicy Bloody Maria opt for a really spicy hot sauce.

Olive Juice- a little brine from the olive jar adds a saltiness that is perfect. You could also choose to use brine from a pickle jar or pepperoncini.

Celery Salt- just a small dash of celery salt adds an iconic flavor to this cocktail. If you only have celery seed, crush it between your fingers with a little kosher salt.

Garnishes- use any garnish you like… all the way from olives and celery to bacon and shrimp! It can be a small edible garnish or almost a complete meal!

Step By Step

  1. Prep the glass.

    2. Run a lime around the rim of a tall glass. Dip into Tajin/kosher salt on a flat plate so that it sticks to the rim of the glass. Fill with ice and then set aside.

    Tajin being poured on a plate
  2. Mix the Bloody Maria.

    3. In a cocktail mixing glass or a shaker, combine; tequila, tomato juice, lime, Worcestershire, horseradish, Tajin, Tabasco, olive juice, and celery salt. Stir or shake everything together.

  3. Pour over ice.

    4. Pour the mixed cocktail over the ice in the prepared glass. Garnish with your favorite savory garnishes. Cheers!

    pouring a bloody maria over ice

More Tequila Cocktails

Bloody Maria in a tall glass garnished with peppers and olives

Bloody Maria Recipe

A delicious homemade Bloody Maria Cocktail that is super flavorful and a little spicy. Made with silver tequila, tomato juice, Tajin, lime juice, spices and herbs.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Ingredients

Instructions
 

  • Prepare a tall glass by running a lime around the edge of the glass, dip in tajin mixed with a little kosher salt on a flat plate so that it adheres to the rim of the glass.
  • Fill the glass with ice and set aside.
  • In a cocktail mixing glass, shaker or jar, add the tomato juice, tequila, lime juice, Worcestershire, horseradish, Tajin, tobacco, olive juice and celery salt. Stir or shake thouroughly so the ingredients are completely combined.
    5 oz tomato juice, 2 oz silver tequila, ½ oz fresh lime juice, ¼ oz Worcestershire, pinch prepared horseradish, 3-4 dashes Tajin, 2-4 dashes Tabasco, splash olive juice, Pinch celery salt
  • Pour into the prepared glass and garnish with olives, celery, pickles, peppers, ect…

Recipe Tips and Notes:

 
SUBSTITUTES
Olive Juice: can use a pickle juice or pepperoncini juice instead. 
Tajin: can sub in kosher salt with a few Mexican spices added (chili powder, cumin, kosher salt, oregano and a little smoked paprika)
Celery Salt: use a mix of celery seed and kosher salt. Be sure to rub the celery seed between your fingers to break them up before adding.
Tabasco: use a couple dashes of your favorite hot sauce! 
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6 Classic Tequila Cocktails You Should Know How To Make

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Whether you have been loving tequila for a long time, or you are new to the tequila scene, there are six super classic tequila cocktails you should master. Especially if you like to entertain at home or like to be the designated bartender at any party. If you have these 6 tequila cocktail recipes in your back-pocket you can whip up really delicious tequila cocktails for your friends at a moments notice.

a bottle of casamigos anejo tequila, two glasses stacked, limes and a shot jigger

The 6 Classic Tequila Cocktails

There are 3 main types of tequila to use with the classic tequila cocktails; Silver/Blanco, Reposado, and Añejo.

Tequila Brands We Love

  • Jose Cuervo Tradicional $
  • Costco Kirkland Brand $ (one of our faves)
  • Espolon $$
  • Patron $$$
  • Casamigos $$$
  • Clase Azul $$$$

Silver/Blanco is the youngest and freshest tequila. It is clear in color and has an earthy, salty, and limey flavor. It is used in citrusy cocktails like margaritas and palomas. It is somewhat interchangeable with Reposado, but not with Añejo.

Añejo is the aged tequila that is darker in color. It has amazing flavor of caramel and vanilla. It is best served on the rocks or with minimal mixers. It is not really interchangeable with Reposado Tequila and definitely not interchangeable with Silver Tequila.

Reposado is a mix of Silver and Añejo Tequilas. It is a very light brown in color and mild in flavor.

a salt rimmed glass with a classic margarita garnished with a lime

Classic Margarita

There are two main ingredients you need to make a really good margarita; fresh limes and a good silver tequila.

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Frozen Margarita in a glass with a kosher salt rim and a lime wedge

Frozen Margarita

Believe it or not, a Frozen Margarita is not just a regular Margarita blended up. There is a little adjusting to do to compensate for all the ice!

Frozen Margarita recipe →

a cocktail glass filled with ice, tequila, and soda water, topped off with two lime wedges

Tequila Soda

When you need a tequila cocktail that is simple to make and has few ingredients, the Tequila Soda is it! Serve with lemon, lime or orange wedge to change up the flavor.

Tequila Soda recipe →

two grapefruit palomas with a bottle of grapefruit soda and silver tequila in the back

Classic Paloma

A real traditional Paloma is super easy to make. Just make sure to grab some grapefruit soda and a fresh grapefruit or lime for a garnish.

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ranch Water cocktail in a mason jar with a bottle of Topo Chico

Ranch Water

Not sure this is a “classic” recipe, but a Ranch Water is super popular now, they even come in a can! But you just need 3 ingredients; silver tequila, a bottle of Topo Chico, and a lime.

Ranch Water recipe →

a glass of Añejo tequila on the rocks

Tequila On The Rocks

If you get really into tequila cocktails you may even want to try sipping it on the rocks. We like to do this Añejo (aged) Tequila.

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More Tequila Cocktail Recipes…

Once you have mastered the six classic Tequila Cocktails above, you can move on to something more complex. Here are a few of my favorites.