All Posts in “INSPIRATION”

Boozy Tuesday, Vol. 7

It’s that time again (and I don’t just mean the liquor-loving blues-be-gone Boozy Tuesday to ease your mid-week melancholia). Back-to-school season. From crayons to calculus, brown bag lunches to books, backpacks, and binders, it’s enough overwhelm to send anyone to the bar. So, to ease your educational woes, this week’s creative cocktail is a tipsy toast to celebrate the start of a new semester…considering, of course, you’re of the legal age.

With autumn in toe and those lazy, hazy days of summer facing their finality, it seems high time for a hiatus of the vodka variety. In short, it’s a little less than ladylike to be lifting tropical toasts in any other season but summer. So until the days of sunscreen and neoprene return in nine months, Boozy Tuesday will no longer be a weekly feature at SxS…with the occasional exception of an eggnog elixir or spicy icy cider every now and again.

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Image via via cookswithcocktails. Recipe via absolut.

 

Brooklyn’s Best

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One of the greatest things about summers in New York (and summer tends to extend far beyond the bounds of Labor Day) are the rooftop soirees that arise when the sun sets and the urbanites collectively exhale into somewhat manageable temperatures. In fact, the stifling heat that was suffocating merely hours prior is now happily embraced as the streets comes alive with activity. Paper lanterns, tropical sangria, and blow-up mini pools decorate the building tops of Manhattan. It’s like an entirely new works emerges where the skyline meets the stars.

Boozy Tueday, Vol. 7

Once again we stroll (or likely stumble) into another Tuesday as time ticks ever nearer towards the close of summer. Sad as it may be, fall has it’s own delicious festivities (+ fashions) in store. But while summer’s still here, let’s savor the season in all it’s glory. And I mean so quite literally, as it’s Tuesday again and the drinks are being served in all their decadence.

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Today’s Tuesday temptation is a treat of the tequila variety. And as has become custom, it’s a cocktail conjured up with a cultural twist. As for week’s toast, were finding our flavors from the southwest. Its high time for the harvest of the hatch chiles, which means roasting festivals will be popping up left and right across the country. For years, I saw these exuberant announcements welcoming the fresh crops of these particular capsicum without any understanding of the excitement afforded to them. What’s so special about another green chile? And thus, with a little research, here is what I found…

Hatch chile refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the south of Hatch, New Mexico. The soil and growing conditions in the Hatch Valley create a unique terrory which contributes to the flavor of chile grown there.

Though only chile grown in this Valley is considered “Hatch”, the chile growing industry is extremely important to the economy of New Mexico as a wholeNot only is the industry important economically, it is also a prominent part of New Mexican culture. It is the official state vegetable (though it is actually a fruit till harvest) and the official state question is “Red or Green?”.

So, with Hatch season in full bloom, here’s a cocktail muy caliente to honor the verdant vegetable.

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Images via homesicktexan, spicysouthernkitchen. Info via wikipedia.  Recipe adapted from spicysouthernkitchen