The Perfect Margarita, According to Me

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Make The Perfect Margarita, According to Me

Mastering the Margarita requires a certain amount of practice, which is the good news and the bad news, but once you dial-in your perfect ratio, it’s a really easy cocktail to replicate. The classic recipe is three parts tequila, two parts triple sec, and one part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2, as you’ll see listed below.

For the best results, be sure to use fresh ice, and of course fresh limes, as well as a nice bottle of triple sec, like Cointreau. That’s my favorite, but if you browse other recipes, you’ll see there are many fine choices. You’ll also want to use a decent white tequila, like the Don Abraham's Single Estate Blanco Tequila I enjoyed, but having said that, feel free to use one with a shorter name.

The other big tips here are shake your cocktail mixer until frost forms on the outside, and then strain it over fresh ice. The ice we use to make the drink will melt too fast in the glass, and so a large, still frozen cube is the way to go. By the way, Cinco de Mayo is tomorrow, so check those ice cube trays before bed.

So whether you’re going to make these for the 5th of May, or another time this summer when you feel like sipping on one of the most refreshing, and delicious adult beverages ever invented, I really do hope you give this Margarita a try. Enjoy!

Ingredients for 1 Perfect Margarita:

2 ounces white tequila

1.5 ounces triple sec

1 ounce fresh squeezed lime juice

1 thin slice of lime

- Some like to add a dash agave nectar for a little extra sweetness, but I do not.

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Bloody Mary with Paprika Prawn, Chorizo & Halloumi Kebab Garnish

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Make Bloody Mary with Paprika Prawn, Chorizo & Halloumi Kebab Garnish

Bloody Mary with Paprika Prawn, Chorizo & Halloumi Kebab Garnish

Big Tom Spiced Tomato Mix never lets you down on making the ultimate Bloody Mary!  Garnish with these delicious kebabs - these skewers combine all of the flavours of summer on a stick.

Serves 4

Prep time:  10 minutes

Cooking time: 4-6 minutes

Ingredients

For the Kebab:

12 large raw prawns, peeled & deveined leaving tail intact

1tbsp lemon juice

½ tbsp olive oil

1 tsp sweet paprika

1 garlic clove, peeled & crushed

1 tsp brown sugar

100g chorizo, thickly sliced

100g Halloumi, cut into 2cm cubes

1 small handful fresh parsley, roughly chopped

For the bloody Mary:

2 x 75cl bottles of Big Tom Spiced Tomato Mix

4 shots of vodka

Lemon wedges, to serve

Method

1.    For the kebabs; combine the prawns, lemon juice, oil, paprika, garlic and sugar in a large bowl. Toss to combine.

2.    Preheat a grill or chargrill pan to medium-high heat.  Thread the prawns, chorizo and halloumi evenly among 4 skewers.  Cook kebabs for 2-3 minutes each side or until the prawns change colour and curl.  Sprinkle with parsley and a squeeze of lemon juice.

3.    For the Bloody Mary, pour the Big Tom Spiced Tomato Mix into a glass with a good shot of vodka. Place a skewer on each glass and serve with a wedge of lemon, cheers!

WIN A BLOOD-PUMPING BLOODY MARY EXPERIENCE
AT THE TOWER OF LONDON

Follow in the footsteps of Bloody Mary herself and learn more about the
pulse-racing hidden history of the Tower of London!

THE GRAND PRIZE

Follow in the footsteps of Bloody Mary herself and learn more about the pulse-racing hidden history of the Tower of London. Enter our competition for you and a guest to indulge in a heady cocktail masterclass inside the Tower walls, delight in a decadent dinner and then catch your breath at the five-star Grange City Hotel, surrounded by iconic London landmarks including the Tower of London and Tower Bridge. With the hotel incorporating one of the last remaining sections of London's Roman Wall it is perfectly situated for a city break. It's an intoxicating combination, but try not to lose your head!

Ten runners up win two places on the cocktail masterclass plus two tickets to the Tower of London.

Click here to enter https://www.bigtom.co.uk/competition

INCREASE YOUR CHANCES OF WINNING #BIGTOMTOWER

We'd also love to see your own Bloody Mary creations using Big Tom spicy tomato mix. Share photos of your finished cocktails with glamorous garnishes online using #BigTomTower for more chances to win. 

Struggling for an idea? Check out all our entries for some inspiration.

3. 

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Bloody Mary garnished with Blue Cheese Stuffed Olives and Cucumber & Basil infused ice cubes

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Make Bloody Mary garnished with Blue Cheese Stuffed Olives and Cucumber & Basil infused ice cubes

Bloody Mary garnished with Blue Cheese Stuffed Olives and

Cucumber & Basil infused ice cubes

Big Tom Spiced Tomato Mix never lets you down on making the best Bloody Mary!  Garnish with stuffed olives and infused ice cubes to create the ultimate taste sensation.

Serves 6

Prep time: 20 minutes (plus hours to freeze ice cubes)

Cooking time: 5 minutes

Ingredients

For the ice cubes:

100g cucumber, chopped

14g basil, roughly chopped

½ green chilli, deseeded & chopped

350ml water

½ tsp light brown sugar

¼ tsp salt

For the stuffed olives:

40g Gorgonzola or blue cheese, crumbled

20 Spanish green pitted olives, dried thoroughly

30g plain flour

1 egg, beaten

30g Panko breadcrumbs

30g plain breadcrumbs

15g Parmesan cheese

Vegetable oil for frying

For the Bloody Mary:

3 x 75cl bottles of Big Tom Spiced Tomato Mix

Vodka

Method

1.    For the ice cubes, place all the ingredients into a blender and blitz.  Strain through a fine sieve and pour into an ice cube tray.  Freeze for at least 3 hours.

2.    For the stuffed olives, gently stuff each dried olive with a small piece of blue cheese and place on to kitchen towel. 

3.    In a large heavy based pan or deep fryer heat the oil to 180°C.

4.    Whilst the oil is heating place the flour in a bowl, the beaten egg in another bowl and then in another bowl mix together both breadcrumbs and parmesan cheese.

5.    When the oil is ready place 5 olives in the bowl with the flour.  Toss gently until fully covered.  Now place the olives into the egg, be sure to coat them thoroughly and finally cover in breadcrumbs.  Repeat until all olives are coated in breadcrumbs.

6.    Place the olives in the hot oil and fry for 30-45 seconds or until golden.  Very gently stir the olives in the oil so all sides fry evenly.  Transfer the olives to a kitchen towel covered plate to cool for a few minutes before serving.  The olives can be fried ahead and refrigerated to be enjoyed later.  To serve, reheat in a preheated 180°C oven for 2-3 minutes (watch closely).

7.    For the Bloody Mary, pour the Big Tom Spiced Tomato Mix into a glass with a good shot of vodka and add the ice cubes. Place a skewer through 3 olives and serve, cheers!

WIN A BLOOD-PUMPING BLOODY MARY EXPERIENCE
AT THE TOWER OF LONDON

Follow in the footsteps of Bloody Mary herself and learn more about the
pulse-racing hidden history of the Tower of London!

THE GRAND PRIZE

Follow in the footsteps of Bloody Mary herself and learn more about the pulse-racing hidden history of the Tower of London. Enter our competition for you and a guest to indulge in a heady cocktail masterclass inside the Tower walls, delight in a decadent dinner and then catch your breath at the five-star Grange City Hotel, surrounded by iconic London landmarks including the Tower of London and Tower Bridge. With the hotel incorporating one of the last remaining sections of London's Roman Wall it is perfectly situated for a city break. It's an intoxicating combination, but try not to lose your head!

Ten runners up win two places on the cocktail masterclass plus two tickets to the Tower of London.

Click here to enter https://www.bigtom.co.uk/competition

Bottom of Form

INCREASE YOUR CHANCES OF WINNING #BIGTOMTOWER

We'd also love to see your own Bloody Mary creations using Big Tom spicy tomato mix. Share photos of your finished cocktails with glamorous garnishes online using #BigTomTower for more chances to win. 

Struggling for an idea? Check out all our entries for some inspiration.

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Horchata – No Tigers Were Harmed in the Making of this Drink

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Make Horchata – No Tigers Were Harmed in the Making of this Drink

When it comes to delicious, unique, and refreshing summer drinks, it’s hard to beat horchata. There are countless ways to make this, but my preferred method is easy, relatively quick, and doesn’t require any tigernuts, whatever those are.

Apparently, that’s what the original Spanish version contained, among other things, but we’re doing a Mexican-style horchata, which is done with rice and almonds. The result is something that sort of looks like milk, but is much lighter, and pairs perfectly with all your favorite summer foods. I know, summer’s almost over, but not here in San Francisco, where our hottest weather is just ahead.

Depending on your tastes, you can alter the amount of sugar, as well as the ratio between rice and almonds, but what you can’t alter is the need to strain this before serving. Unless you like gritty drinks, you’ll want to pass this through a very, very five sieve, multiple layers of cheesecloth, or both. I hear a plain white, cotton t-shirt also works nicely, but I’ve never tried.

As you saw, I tested a nut milk bag, which allowed a little too much sediment through for my tastes, but regardless, do not skip this step. It’s especially important if you’re not leaving the mixture to sit overnight, since the particles won’t have as long to soften. Other than that, there’s not much that can go wrong, and I really do hope you give it a try soon. Enjoy!

Makes about 2 quarts of Horchata:

1 cup long-grain white rice

1/4 cup raw almonds

1 cinnamon stick, or 1 1/2 teaspoon ground cinnamon

2/3 cup white sugar

7 cups cold fresh water (4 cups to blend rice, 3 cups added after)

ground cinnamon to garnish, optional

Note: Once blended, let sit overnight before straining, if possible. This way the water has plenty of time to leach out the goodness from the rice and almonds. The four-hour method does work, but you don't get quite the same flavor. Along the same lines, many horchata "experts" actually prefer to not blend immediately, but rather let the mixture sit overnight to soften, before blending the next day. If you like how this comes out, feel free to experiment, and test for yourself.

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Turmeric Tea

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Make Turmeric Tea

Sempre à procura de algo novo quando o novo ano começa. Sempre à procura de formas de iluminar uma manhã porque o pequeno-almoço nunca deve ser aborrecido. Uma nova receita que ainda não tinha experimentado. Sob o meu radar faz uns anos. Por isso quando estava na minha casa em Portugal pareceu-me bem. Tinha tempo para experimentar algo novo. Para experimentar misturar especiarias e fruta que normalmente não o faria logo pela manhã. Sabe bem e não foi estranho. Uma chávena de chá quente cheia de sabores fortes. Não para o pequeno-almoço mas um complemento. Que sabe bem numa manhã fria e cinzenta. Não apenas bom para o corpo mas também para nos manter aquecidos. Estava assim à procura de algo novo, encontrei e vou continuar este ritual

Looking out for something new when a new year comes. Always looking for ways to brighten up a morning because breakfast should never be dull. A new recipe that I have yet to try. Under my radar for a few years. So as I was in my house in Portugal it felt right. I had the time to try something new. To try mixing spices and fruit that I wouldn't normally do first thing in the morning. Feels good and felt right. A cup of warm tea full of strong flavours. Not for breakfast but a complement. That feels good on a cold and grey morning. Not only good for the body also good to keep us warm. Was looking for something new, found it and gonna keep this ritual.

Chá de Curcuma

faz 1 frasco

A receita é retirada integralmente do blogue 101 cookbooks de Heidi Swanson, que tem receitas maravilhosas e o mais naturais possíveis. Além de uma fonte de inspiração pela receitas que cria e re-cria é-o também pela simplicidade das fotos bonitas. Esta receita é só mais uma das que tinha aqui guardadas para experimentar faz tempo. Segui a receita original e adicionei apenas o gengibre, porque gosto do sabor do gengibre em chá.

Curcuma é também conhecida em Portugal como Açafrão-das-Índias.

ingredientes:

80 ml mel

2 e 1/2 c. chá de curcuma em pó

sumo de limão

rodelas de gengibre

pimenta preta acabada de moer

Num almofariz misturar o mel com a curcuma até ficar uma pasta consistente. Guardar num frasco e ir usando.

Para cada chávena colocar uma colher de chá da mistura de curcuma no fundo. Adicionar água quente (mas não a ferver, como para um chá) na chávena, misturar bem para dissolver. Adicionar sumo de limão,  uma rodela de gengibre (ou várias) e um pouco de pimenta preta. 

Enjoy!

Turmeric Tea

makes 1 jar

This recipe is taken entirely from the blog 101 cookbooks by Heidi Swanson, that has amazing recipes and as natural as possible. Not only an inspiration source because of the recipes that creates but also for the simplicity in the beautiful pictures. This recipe is just another one in the pile of recipes that I wanted to try for a longtime. I followed the recipe as in the original but I added some ginger, because I love the flavour of ginger in tea.

ingredients:

80 ml  honey

2 1/2 teaspoons dried turmeric

lemon juice

ginger slices

freshly ground black pepper

Mix the turmeric into the honey in a mortar until it forms a paste. Keep in a jar and keep using it.

For each cup of tea, place a teaspoon of the turmeric paste in the bottom of a mug. Pour hot water (but not boiling as for a regular cup of tea) in the mug and stir well to dissolve. Add a squeeze of lemon juice, a ginger slice (or a few more) and a bit of black pepper.

Enjoy!

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Coconut Iced Coffee

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Make Coconut Iced Coffee

'Gostar de café é dizer pouco. Gosto de café e do ritual de ir ao café. Sentar-me n' A Brasileira, em Braga, à janela, numa fria e solarenga manhã de inverno e pedir um café de saco para me acompanhar nas conversas e risadas entre amigos. Ou de, num final de tarde de verão, beber um mazagran, o refresco perfeito no calor de Braga. Gosto ainda mais de ser atraído pelo arrebatador cheiro a café acabado de moer da Negrita, na Avenida Central, e trazer comigo esse contagiante aroma do lote São Tomé e Príncipe para um brunch de domingo. Gosto de café, do ritual de ir ao café e das memórias que me traz.'

Este texto reflecte o quanto gosto de café. O quão importante é para mim. Aquilo que me atrai. Não é só beber o café, é todo o ritual que envolve. A uma qualquer hora do dia. E gosto de convidar pessoas para beber café. Como nesta tarde quente de Verão. Um convite feito à minha mãe. Para experimentar uma nova combinação. Café e coco. Porque ela também gosta de café e ela é a responsável por eu tanto gostar de café.

The text above reflects how much I love coffee. How important it to me. What attracts me the most. It's not only drinking coffee, is all the ritual around it. At anytime of the day. And I do like to invite people for coffee. Just like in that warm summer afternoon. An invitation made to my mom. To try a new combination. Coffee and coconut. Because she also loves coffee and she is the one to blame for my caffeine addiction. 

Receita de Café gelado com Leite de Coco

para 2

Uma receita de café com leite de coco. Para saborear numa quente tarde de verão, bem fresquinho e com um sabor diferente.

ingredientes:

3 shots de café espresso (moka)

200 ml leite de coco

cubos de gelo q.b.

Primeiro adicionar os cubos de gelo nos copos, de seguida verter o café para os copos (1,5 shot de café por copo) e por fim adicionar o leite de coco.

Enjoy!

Coconut Iced Coffee Recipe

serves 2

A recipe of coffee with coconut milk. To enjoy in a warm summer afternoon, really cold and with a different touch.

ingredients:

3 shots of espresso coffee (moka pot)

200 ml coconut milk

plenty of ice cubes.

First place the ice cubes into the glasses, then pour the coffee to glasses (about 1,5 espresso shots each) and finally add the coconut milk.

Enjoy!

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Watermelon, Strawberry and Lime Juice

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Make Watermelon, Strawberry and Lime Juice

Um vício chamado melancia. Não bastassem os gelados de melancia ainda há sumo de melancia. Fresco pela manhã ao pequeno-almoço. A acompanhar o almoço. Ou como refresco no final de tarde pela 'golden hour'. Manjericão e hortelã à mistura para dar um toque diferente. Sabores de verão servidos bem frescos num copo com gelo.

An addiction that goes by watermelon. The watermelon ice lollies were not enough so here it is another watermelon recipe. Fresh in the morning for breakfast. At lunch time. Or as a refreshment in the evening at golden hour. Basil and mint in the mixture to bring a different touch. Summer flavours served fresh in a glass with some ice.

Receita de Sumo de Melancia, Morangos, Manjericão, Hortelã e Lima

para 6

Além dos gelados de melancia, hortelã e iogurte grego, esta é mais uma receita para ajudar a refrescar durante o Verão e uma boa forma de começar o dia.

ingredientes:

400 g melancia (sem as sementes)

200 g morangos

20 folhas de manjericão

20 folhas de hortelã

sumo de 1 lima

1 litro de água

Num liquidificador colocar todos os ingredientes, processar até estar tudo bem triturado e servir em copos com pedras de gelo e folhas de hortelã.

Enjoy!

Watermelon, Strawberry, Basil, Mint and Lime Juice Recipe

Serves 6

Aside from the Watermelon, Mint and Greek Yoghurt Ice Lollies, this is another recipe to cool down during summertime and a good way to start the day.

ingredients:

400 g watermelon

200 g strawberries

20 basil leaves

20 mint leaves

1 litre of water

juice of 1 lime

In a blender add all the ingredients, blend until smooth and serve in glasses with ice cubes and mint leaves.

Enjoy!

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Homemade Sports Drink – Because Greaterade > Gatorade

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Make Homemade Sports Drink – Because Greaterade > Gatorade

Michele was listening to sports radio a while back, and heard a story about how the Golden State Warriors, also known as the greatest basketball team in history, had banned Gatorade, and other similar drinks from their gym. 

Knowing that the latest science shows drinking large quantities of sugar water is a terrible idea for your body and brain, they started making their own “sports drink,” featuring Himalayan pink salt.

My first thought was, “That’s soooo Northern California,” but the more I thought about it, the more I realized what a great idea that was, and it inspired this video for what we’re calling, “Greaterade.” All the ingredients in this are easy to find, and the whole procedure only takes minutes. Really, the only “work” involved is coming up with the perfect formula for your own personal tastes.

The amounts given here will get you very close to the commercial stuff, although it will not be as sweet, so feel free to experiment. With apologies to the big drink companies for all those lost sales, I really do hope you give this a try soon. Enjoy!

Ingredients for about 9 cups of Greaterade:

8 cups fresh cold water

3 tablespoons honey, or other sweetener to taste

1/2 teaspoon fine *Himalayan pink salt (mine was coarsely ground, so I used a rounded 1/2 teaspoon), or sea salt (or any pure salt)

3/4 teaspoon calcium magnesium powder (this is the one I used)

pinch cayenne

3/4 cup freshly squeezed orange juice

2 lemons, juiced

2 limes, juiced

* Note: this is NOT the pink salt we used for the ham video

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Homemade Instant Hot Chocolate Mix – Special Last Minute Edible Christmas Gift Idea!

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Make Homemade Instant Hot Chocolate Mix – Special Last Minute Edible Christmas Gift Idea!

So, you didn’t exactly get your Christmas shopping done early this year. In fact, it’s Christmas Eve, and you haven’t started yet. Well, you’re in luck, because there’s such a thing as this homemade instant hot chocolate mix. We really shouldn’t be rewarding you for procrastinating, but that’s exactly what we are doing here. 

Not only is this stuff way better tasting, and contains no “how do you pronounce that?” ingredients, but it also takes just seconds to make, and you may already have everything you need in the pantry. Just make sure one of those things is a very high quality cocoa powder.

I’m linking to the same exact Dutch-processed “cocoa rouge" that I used here, so that you can get all the particulars, and hopefully find something very similar. The better the cocoa, the better the hot chocolate. Or is it hot cocoa? Either way.

By the way, this will be the last video of the year, and we’ll be taking a little break until the New Year. Whether it includes homemade hot chocolate or not, I want to wish you and yours a very Merry Christmas, and Happy New Year! And, as always, enjoy!

Makes enough for about 20 cups of hot chocolate:

1 cup unsweetened cocoa powder

1 1/2 cup white sugar

1 teaspoon fine salt

pinch of cayenne

- Use 2 tablespoons per cup of hot milk

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Christmas Eggnog – Maybe I Do Like It

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Make Christmas Eggnog – Maybe I Do Like It

I’ve never been a big eggnog person, and that’s putting it kindly. It’s too thick, too sweet, and way too artificially nutmegy. I even did an anti-nog tweet recently, just for a few cheap, seasonal laughs, but then I realized I was being unfair to this iconic Christmas drink.

I was basing most of my hating on the stuff in the carton from the supermarket, which features no booze, and a nutrition label you seriously don’t want to read. The homemade stuff I’ve had was significantly better, and so I decided to film this rather easy process, since I get so many requests this time of year.

This recipe does feature raw egg whites, so there’s a very, very tiny chance of a foodborne illness. If you’re concerned, please feel free to use pasteurized eggs, or Google, “how to safely use raw eggs,” or just make something else.

Freshness is the key here. The freshest eggs, milk, and cream you can get, and don’t even think about using pre-ground nutmeg. Maybe this recipe will be the one that finally has you going out to buy that jar of whole nutmeg and grater, but it really is the key. I hope you give this luscious liquid custard a try soon. Enjoy!

Ingredients for about 6 servings:

(recipe based on Alton Brown’s famous version)

For the custard base:

4 egg yolks

1/3 cup white sugar

2 cups whole milk

1 cup heavy cream

cook to 170-180 F. , then add;

2 to 3 ounces bourbon whiskey

3/4 teaspoon freshly and very finely grated nutmeg

For the meringue:

4 egg whites

1 tablespoon white sugar

- Add meringue to cold custard base, mix, and chill until very cold. Whisk thoroughly before pouring.

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Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink

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Make Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink

About halfway through this video production for how to make a Michelada, I realized I was getting paid to drink beer, which made the experience that much more enjoyable, and that’s saying a lot.

This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather, adult beverages ever. I’ve heard it described as “Bloody Mary meets Mimosa,” which makes me never want to go to brunch again, but it’s also kind of accurate.

While that may not sound like something you would enjoy, most people do, and very much so. And the hotter it is, the more they enjoy, both literally and figuratively.  There’s something about how that slightly bitter, effervescent beer works with the sweet-sour-spicy profile of the other ingredients.

Even though they may seem like odd additions, things like the soy and Worcestershire are very important here, since they bring savoriness, or “umami” as the foodies would call it, to the drink.

I would never wish a horrendous heat wave on anybody, but, if one were to come your way, I hope you give this delicious, and restorative, Michelada “beertail” a try soon. Enjoy!

For Each Michelada:

lots of ice

1/2 tsp Worcestershire sauce

1/2 tsp hot sauce or to taste

1/8 tsp soy sauce

juice from half a lime (use other half to rim glasses with salt, freshly ground black pepper, and chili pepper)

1/4 to 1/3 cup tomato juice or homemade vegetable juice (see below)

1/2 bottle ice-cold Mexican lager (6 oz)

lime slices to garnish

For the vegetable juice (makes about 3 cups):

2 pints sweet cherry tomatoes, washed, drained

1/4 cup chopped celery

1/4 cup chopped red bell pepper

salt and pepper to taste (unless you use a ton on the rim like I did)

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