cocktail time

cocktail time

The perfect Bloody Mary

December 26, 2012
From Girls Who Like Beer: The perfect Bloody Mary

The perfect Bloody Mary

My second bartending job at the wee age of 22 was right after college at a public golf course in San Dimas. While I was often behind the bar in the club house, I was mostly driving around in a bulky gas-powered golf cart filled with booze, ice, sandwiches, and snacks for the thirsty golfers. It was a really fun summer job being outdoors and meeting some very interesting ย people on the course, but the best thing I got out of it all was learning how to make a really good Bloody Mary on the back of the golf cart – and boy did I make a LOT of those.

Nowadays I don’t have to load up the golf cart with those tiny airplane bottles of booze, so the Bloody Mary making has gotten a little more complicated and a lot more delicious! The key is really the horseradish and the mix itself – you can make your own horseradish, or splurge for something fancy from the store. For the mix, I really prefer the mix you can pick up at Trader Joe’s as it serves as a nice thick tomato base to start with and doctor up a little (there’s a decent review of Bloody Mary mixes here). Follow my recipe below, but note that I make mine very spicy and don’t always measure what I’m pouring, so do taste as you go!

The Perfect Bloody Mary recipe

  • 1 1/2 – 2 oz (about a shot) of vodka (we used Tito’s in this photo)
  • Muddled jalapeno slices (optional)
  • Pepper (little more than a dash, but if your mix is pepper-heavy you may not need it)
  • Pinch of celery salt
  • Splash of olive juice
  • Dash of Tabasco
  • Dash of bitters (celery bitters if you have it)
  • Splash of Worcester Sauce
  • 1/8 tsp Horesradish (or more if you’re hooked on it like we are)
  • Blood Mary mix
  • Olives for garnish (bonus points if they are stuffed with garlic)
  • Lime wedge to squeeze
  • Celery or pickled green beans (so good) for garnish

Ingredients for a perfect Bloody Mary

Throw everything through the horseradish in a shaker with ice, and fill up the rest with theย Bloody Mary mix. Give it a good shake and pour into a tall or short glass rimmed with salt and pepper.
If you’ve been reading this blog long enough you may remember a poached shrimp topping a Bloody Mary from a Laguna Beach bar, so good! We are also going around to Los Angeles hot spots and trying out Bloody Mary’s everywhere, so stay tuned for our top five favorites!
cocktail time

Celebrate National Tequila Day with a margarita

July 24, 2012

Now this is a holiday we can enjoy! If only it came with a day off so we can nurse our hangovers the next day. But with a good tequila label, you’ll be much better off! We’ve shared a few of our favorite margarita recipes with you already, here’s a recap to help you celebrate National Tequila Day:

Be sure to follow us on Twitter, Facebook, and even Pinterest as we post more fun tequila facts to help distract you from your work day.

cocktail time

Recipe: Blood orange + Pear puree Margaritas

May 15, 2012

This is definitely my favorite margarita recipe ever! An experiment from my old bartending days, this was on our menu for a long time and sold quite a bit. There’s something about how the pear puree cuts right through the acidity of all the citrus, and adds a nice body to it (but it doesn’t actually taste like pear). It’s my best friend’s birthday today, so I’m very excited to treat her to such a colorful birthday drink. Enjoy the recipe!

Blood Orange and Pear Puree margaritas

  • Makes 1 margarita
  • 1/2 medium Blood Orange, juiced
  • 3 ounces reposado tequila
  • Homemade limeade (or the store-bought stuff plus 1/2 juiced lime)
  • Dash of lemon juice if you’ve got it
  • 1 teaspoon pear puree

For the pear puree, simple peel the peer (or a couple of pears, you can always freeze your leftovers!), remove the core/seeds, and puree in a blender or food processor. I used to add sugar to my purees out of habit, but you really don’t need the extra sweetness.

Combine tequila, lemon juice, and pear puree over ice in a shaker, and fill the rest up with limeade to about 1/2″ under the rim (I rarely measure my limeade, mostly because I make my margaritas one at a time and shaking a margarita is key).

Shake and pour into a glass with a salted rim – we used our clear tumbler glasses this time so we could admire the pretty color. You can add the blood orange juice to shaker and it will turn out great, but some times I slowly pour it on top of the margarita to make a nice “sunset” of color.

Some other goodies you can add: A half ounce of Cointreau or any other orange liquor, and/or garnish with a twist of the blood orange.

Tastes like summer!

cocktail time

Beer Buzz Friday: Prickly Pear Coronitas

May 11, 2012

Our prickly pear Coronita is pink and delicious

There’s a trend on the internet recipes as of late having to do with mixing beer with our precious tequila. Beer margaritas, beer lemonade, Coronitas – these recipes are popping up and even showing up on bar menus. So of course – we had to try it. But in true Girls Who Like Beer fashion, we’ve stepped up the recipe a little bit.

We adapted our latest drink from a Cherry Beer Margarita recipe on The Blond Cook blog, but cherry flavors make us think of cough syrup and other sweet, sickly things. Other Coronitas recipes call for overly sweet and sticky blended recipes. But we have lots of bright pink prickly pear juice, a good bottle of tequila, store-bought ice, and plenty of limes.

Thus was born, the Prickly Pear Coronita.

Even it it’s not your thing, it’s worth trying. As my husband exclaimed after one sip, “It tastes like a cruise!”

Recipe (makes 1 pitcher):

1 can frozen limeade (or make your own using lime juice and agave. Always preferred, but I have yet to measure the amounts for publication)
12 oz. bottle of Corona
12 oz. Tequila (we used Sauza Anejo Conmemorativo)
12 oz. Sprite or 7-UP
3 tablespoons Prickly Pear juice
Lime wedge for garnish
Kosher salt for the rim
Ice

Stir in ingredients and serve in each salt-rimmed glass over ice. Or, instead of adding the tequila to the mix as a whole, add 2 ounces to each glass and then pour.

Drink carefully – this drink really catches up on you!

cocktail time

How to juice a prickly pear

May 11, 2012

Prickly pears actually grow pretty abundantly around Southern California. But since we don’t exactly want to get caught picking some stranger’s prickly pears behind their gate, we get ours for super cheap at the local Asian market – A Grocery Warehouse in Echo Park.

If you’re brave enough to pick your own, make sure to use tongs and a bucket. The spines can be pretty easily removed by burning them off with a torch or your gas stove.

Whether store-bought or hand-picked, always peel the fruit before juicing by slicing off each end, then slice a horizontal strip along the pear, and just peel it back. The insides are a little pulpy and messy, and will stain your white clothes if you’re wearing them.

The two juicing methods we recommend include using a juicer or hand straining. The fruit does have these rough seeds inside, so juicing or straining is best (no blending). We’ve got a Breville Juice Fountain Compact, and it can handle the pulp and seeds pretty easily (although it’s a little messy). Just pop in the peeled fruit, and voila!

The hand straining is a little more time consuming, but a lot cheaper than the juicer. A small, fine mesh strainer (one that fits over a cup), add 1/2 or one of the prickly pear guts and with a muddler start pressing the juice through.

The prickly pear is a perfect addition to a margarita because it adds a nice almost tropical flavor without the sweetness of other fruits. Add just a teaspoon to a tablespoon per margarita, and you’ll taste the difference. Because it’s such a pain to juice, I usually do a lot at a time and then freeze the rest – the four smaller prickly pears pictured above yielded about 15 ounces of juice.

It’s even possible that some species of prickly pears are actually great for reducing hangovers – we think it does actually work!

cocktail time

Recipe: The perfect cheater margarita

May 4, 2012

Tomorrow is Cinco de Mayo, our first official holiday celebrated here on Girls Who Like Beer. And what better way to celebrate any holiday than with a perfect “cheater” margarita?

The keyword is, of course, “cheater.” A perfect, perfect margarita would involve toiling away juicing lime after lime, a harmony of mixing the perfect amount of sweet and tart and citrus, taste-testing and re-testing. And while we love being in the kitchen, there are just times where you don’t have enough … time!

Before we reveal the recipe for your perfect “cheater” margarita, do not – I repeat, do NOT – use margarita mix. I’m talkin’ the plastic bottle with a poorly drawn sombrero. I don’t care if you bought it at Trader Joe’s, just don’t do it. And please, don’t blend. There’s an important ice-to-lime ratio we must maintain.

And now your recipe. This is per margarita – if you want to make a pitcher, just multiply all the citrus and mixers, and add the tequila when you pour each glass.

2-3 oz. Tequila

Recommended brands/types (in order of importance): Cazadores Reposado, Sauza Aรฑejo Conmemorativo, Herradura Reposado, or El Jimador Reposado

4 oz. Pre-made Limeade

Recommended brands/types (in order of importance): Simply Limeade, or Santa Cruz Organic Limeade. Frozen limeade is also acceptable, just mix just a little bit less water than recommended.

1 Juiced Lime

A squeeze of fresh lemon, orange, or grapefruit (this helps add a little body)

Shake with lots of ice and pour in a salt-rimmed tumbler glass, preferably not one shaped like a sombrero.

Since the limeade has sugar already added, you don’t need any agave or simple syrup. Thus making the perfect, easy, cheater margaritas.

Coming up: The best girlie margarita, we’ll show you how to make a Pink Prickly Pear Margarita!

cocktail time

Holy Bloody Mary

April 27, 2012

A couple of weekends ago, we left the comforts of Los Angeles county for a little excursion to the beaches of the OC. Of the four bars we visited that day (yep, four) the first was to meet up with our good friend Tanya at the new Rock’n Fish in Laguna Beach – not our normal spot, but we were promised ocean views and couldn’t resist.

Being just about 2:00 in the afternoon, why not start with a Bloody Mary? At $9, it’s a little more than I’d usually spend on some tomato juice and vodka, but this is no ordinary cocktail – the Fireworks Bloody Mary at Rock’n Fish not only has house-made mix and Ketel One Vodka, it’s garnished with a jumbo shrimp. No fireworks, but it was one of the best I’ve had – and if you also like to eat your Bloody Mary, this is the way to go.

My beer connoisseur hubby had a mocha porter, but with this exciting cocktail in front of me I wasn’t really paying much attention.

beer to-go, cocktail time, eat & drink, happy hour, just beer

What to expect from Girls Who Like Beer

April 25, 2012

At last! The launch of Girls Who Like Beer. An idea that sprouted a couple of years ago as an excuse for me to drink more… beer!

Not your typical Los Angeles resident, I’m a northern California mountain girl who knows how to build a camp fire and kick back (or keep up) with the boys. A former bartender, a graphic designer, and a budding foodie, I’m an experienced Angeleno living in the neighborhood of Echo Park. And the most important thing?

I don’t diet, I’m not experienced with lipstick, and the high heels are currently collecting dust. But it’s not just about beer – it’s about the lifestyle of beer-lovers, a rustic girl’s guide to Los Angeles. Who’s got the best happy hour? The strongest margaritas? Belgians on tap? Bar food to die for?

This website is a personal endeavor – you may get glimpses into my life – as well as a place for fellow beer-loving Angelenos to contribute. For those girls who say they don’t like beer – ditch the fufu girlie shots at the bar (no Red Headed Slut shots here), and get to know the carefully crafted brews that make life worth living and Los Angeles worth exploring.