How to Cook Healthy at Home

Entertaining

This post is in partnership with Macys. All thoughts and opinions are 100% my own. Thanks for supporting collaborations I’m excited about and that have kept Apartment 34’s doors open.

Now that fall is officially here, I’m sure your brain, like mine, as turned to all things cozy. And while that means piling on chunky sweaters and snuggly throws, it does not have to mean piling on unhealthy food. While summer is typically the “healthy eating” season, this fall I want to stay on the wellness train.

One easy place to do that is in the kitchen, so this month I’ve partnered with Macys to get the tools to eat clean and healthy at home. I’ve finally found my rhythm in the kitchen post-baby (it only took 2.5 years), but it feels so nice to be cooking again. I’ve been working on some week-night dinners that both my kiddo and the grownups can love and I’ve landed on a winner that I wanted to share with you. Keep scrolling to check out the recipe – and some more peeks at my finished kitchen!

Macy’s has the best tools to create creative, healthy meals every day. I recently snagged KitchenAid’s new Spiralizer, and I’m obsessed. I now have my eye on the vegetable sheet cutter, food processor, and the slicer/ shredder attachments to make the work quick and easy with an all-in-1 machine. It’s also helpful when cooking is both good for you and aesthetically pleasing. Cuisinart has every type of tool to outfit your kitchen to be a healthy mecca, but I’m particularly loving the new Cuisinart cookware sets with rose gold hardware. I now have my eye on some J.A. Henckels ceramic cookware set to help whip up any healthy meal I desire – the naturally nonstick surface cuts down on the need for excessive oil or butter. I also just saw that Crux has introduced a new Air Frier to create healthy fries or veggie chips – I’ve never tried that before but it could be perfect for a fall party.

But when it comes to weeknight dinner recipes, I want to achieve three goals: making something quick, make something healthy, make something delicious. While I’m a massive pasta lover, I’m going to try to keep my carbs to a minimum fall while also plotting ways to sneak veggies into a toddler’s diet. I think I’ve created a total win-win – a pesto “pasta” made from Zuchinni noodles with chickpeas for added protein and Ricotta Salata for a yummy salty touch. The toddler gobbles it up (especially impressed by the extra long zucchini noodles) and the husband loves it just as much. Better yet, it takes no more than 30 minutes to make. Final bonus: this recipe is also gluten-free. Continue to scroll to see how it all comes together!

RECIPE: Parsley Pesto Zoodles with Chickpeas and Ricotta Salata

Ingredients
Bunch of Zucchini Noodles (4-6 zucchini’s worth, depending on size)
Parsley-arugula pesto (see below for recipe)
Chickpeas
Ricotta salata
Lemon
Olive oil
Salt

Step 1: Make your Zoodles. This is super easy to do via the KitchenAid mixer instructions and their handy-dandy online videos at KitchenAid.com/quickstart

Step 2: Drain, rinse and soak your chickpeas. Pro-tip: remove the chickpea skins before sautéing, otherwise, they won’t crisp up.

Step 3: Bring a large pot of salted water to a boil. Blanche your zoodles, retaining a bit of the water from the pot, drain noodles and set aside.

Step 4: Heat 3 tbsp olive oil in a large pan over medium-high heat.

Step 5: Once hot, add chickpeas to the pan with the oil with a big pinch of salt. Stir to coat. Cook, tossing occasionally, until the chickpeas are just crispy, about 6 minutes.

Step 6: Lower the heat to medium-low, and add the blanched zoodles to the pan along with a good-sized blob of pesto and a bit of reserved pasta water. Toss until the zoodles are coated with pesto, then add one more pinch of salt and a squeeze of lemon juice. Toss once more, and adjust lemon juice and salt as needed.

To serve, plate your zoodles and serve with shredded or sliced ricotta salata over top.

RECIPE: Parsley Pesto

Ingredients

1 bunch Italian parsley
2-3 cloves garlic
1/2 C toasted almonds
1C parmesan cheese, grated
lemon
olive oil
Salt
Pepper

Step 1: Toast your almonds in a pan over low heat. Watch them closely to ensure they do not burn.

Step 2: Add parsley, garlic, almonds, grated parmesan, a pinch of salt and a bit of pepper to a food processor. Pulse until fine.

Step 3: Add a squeeze of lemon juice and then slowly add the olive oil as the food processor spins until you have a nice paste. Adjust seasonings to fit your taste.

(or if you’re feeling industrial you can use a mortar & pestle)

original photography for apartment 34 by andrea posadas

This post is in partnership with Macys. All thoughts and opinions are 100% my own. Thanks for supporting collaborations I’m excited about and that have kept Apartment 34’s doors open.

How to Try Korean Cooking at Home

Entertaining

As we get close to saying so long to summer, it’s not too late to have a little end of the season party. So when my friend and amazing cook Selina Lee (have you checked out her kimchi recipe yet?!) offered to help me create some amuse bouche recipes with her signature Korean touch, I jumped at the chance. I’m always looking to add new skills to my cooking repertoire and making these little bites will definitely leave you feeling like a pro. And since Selina and I whipped them up together, in my own kitchen, I can attest that these recipes are in fact easy to make and can all be completed in a couple of hours. Oh and they taste ah-mazing.

So invite some friends over and be ready to impress!

CUCUMBER CRAB CANAPÉ
2 english cucumbers, ½ lb fresh crab meat, 1/4 cup finely chopped red onion, 2 tbsp mayo, 1/2 lemon, salt & pepper.

Cut cucumbers into 2-3 inch trunks first to peel the skin in round-about way. NOTE: try not to peel too deep into the cucumber so you can show that nice green ombre! Cut peeled cucumbers in 1-inch height then using a small t-spoon to scoop out the seeded part into one-bite size cucumber cups. Sprinkle salt evenly then set it aside. Make crab salad with mayo, chopped red onion, lemon juice and salt & pepper. Adjust the seasoning to taste. Fill cucumber cups with crab salad in one-bite portions. Serve with finely chopped red onion on top.

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ROASTED CHICKPEA WITH KOREAN SPICES
2 (850g) canned or bagged chickpea in water, 2 tbsp extra virgin olive oil, 1 tsp salt, 1 tsp paprika, 2 tsp gochugaru (Korean chili pepper powder), 1 tsp garlic powder

Wash and soak chickpeas in cold water for at least 15 min to remove skin then drained. NOTE: You can just remove the loose skins not having to go through each one. In a mixing bowl, combine the spice mix by adding salt, paprika, gochugaru and garlic powder, add 1 tbsp of olive oil with chickpeas then toss it to coat evenly. Spread it out on a baking sheet, drizzle 1 tbsp of olive oil. Roast in 475 F oven for 20-25 min. For crunchier texture, leave it in the oven with heat off for few more minutes.

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BEEF WRAPPED ENOKI MUSHROOM IN YUZU SAUCE
2 pkg (300g) enoki mushrooms, 300g thin-cut brisket beef, 2 jalapeño peppers, 1 tbsp extra virgin olive oil, Sauce: ¼ cup yuzu sauce, 2 tbsp soy sauce, 2 tsp sugar, 1 tsp sesame oil, ½ tsp grounded sesame seeds.

Wash enoki mushrooms in running water to remove dirt then dry with kitchen towel. Cut about 1-inch off on the bottom. Cut jalapeño peppers in thin slices then remove the seeds to make tiny rings. Soak them in water for at least 10 min. TIP: soaking the peppers in water will remove some of the heat. Cut about 1-inch wide, 4-inch long strips of beef and lay it out on a cutting board. Wrap the enoki mushrooms with the beef in the middle, slide the jalapeño pepper ring to hold them together. NOTE: beef and mushroom will still cook well without the pepper rings so it’s an option to use. Over medium-high heat skillet, add extra virgin olive oil then cook beef wrapped mushrooms for 2 mins on each side. Add the sauce around the edges of the pan as well as on top of the beef by adding the sauce using a spoon. You may need to cook them in 2-3 batches. Serve with grounded sesame seeds on top.

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Summer Amuse Bouche & Watermelon Soju Cocktail (여름철 아뮤즈 부셰 & 수박 소주 칵테일) – 4 servings

WATERMELON SOJU COCKTAIL
4 cups watermelon chunks (about half mini watermelon), 2 cups pineapple chunks (about half pineapple), 1 cup of soju, 1/3 cup sweetened lime juice (or sweet & sour cocktail mix), ice, mint, lime

Cut both watermelon and pineapple in small cube chunks ready to make juice. In a blender, add watermelon and pineapple to blend it until it’s thinner than smoothie consistency. Add more watermelon if it’s too thick. Using the metal sifter or hemp cloth to filter the juice. If you have a juice-maker, even better! In a large carafe, add juice, soju, lime juice (or cocktail mix), ice then stir. Pour onto individual cocktail glasses or flutes, garnish with sliced lime and mint.

If all these pics don’t convince – we even made a little video for you. Watch closely for some good knife skills tricks!

All of these dishes are unique, creative and seriously so good. I strongly encourage you to give them a try. If you’re in the Bay Area, be sure to sign up for Selina’s latest Korean cooking workshop (they’re stunning!) RIGHT HERE.

photography by sarah mirapark, recipes by selina lee

5 Healthy Popsicle Recipes

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I know somewhere outside San Francisco, it is very hot right now (we’re expecting a high of 62 today I think – wah!). And in the peak of summer there’s no better way to beat the heat than with a popsicle! It brings you immediately back to childhood. Did anyone else sit on the curb waiting for the ice cream truck to come by?! Thankfully, these days popsicles have taken a sophisticated and much healthier turn. Rather than a frozen sugar bomb, you can actually create a sweet treat that good’s good for you. Below are five of my current favorites – even if I have to jack our heat up to enjoy one.

This Strawberry Coconut Popsicle is sweetened with maple syrup and only has 100 calories per serving. I bet if you used light coconut milk it’d be even less – though they might not taste quite as good!

It doesn’t get any better than whole fruit in a popsicle. I love the idea of slicing fresh nectarines, drizzling them with a touch of honey and then freezing them! The coconut milk adds that touch of richness again.

This ombre effect is gorgeous and delicious. Simply pick your favorite fresh juices (they could even be veggie-based) and pour in sections in a popsicle mold. The topper is your favorite smoothie! It’s like a frozen breakfast treat.

Our Berry Healthy Coconut Popsicles are still a fave as they contain my summer obsession – all things berry – I eat the by the flat. Bonus, these guys are a snap to make.

Now, this Watermelon Tequila Popsicle recipe is a bit of cheat. Yes, it looks like it’s meant the kids, but it includes booze! I’d like to think that the fresh fruit purees and no added sugar make up for the naughty indulgence. Afterall, it isn’t really summer if you’re not having a little fun!

For more of my favorite summer treats, CLICK HERE

For more dessert ideas, CLICK HERE

recipes via Fool Proof Living / Bite Delite / A Subtle Revelry / Apt34 / Sugar & Charm

A Palm Springs Inspired Summer Fete

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There’s nothing better than gathering some of your girls together to spend a gorgeous summer afternoon hanging out, relaxing and catching up, am I right or am I right? All you need are a few yummy bites and the perfect Pinot Grigio to wile away the hours.

I recently partnered with Ecco Domani to carve out some much needed mama-time. Making time for yourself can often feel hard. But it’s amazing how much better you show up in the other parts of your life when you create space for yourself. A little summer wine party is good for the soul.

Celebrating the new limited edition Ecco Domani label designed by Christian Siriano felt like the perfect reason to indulge. Christian’s New York Fashion Week shows always blew me away. This summer Christian has created a special label for Ecco Domani inspired by vintage 1960’s Palm Springs. Think acid washed pinks and the vibrant green of palm trees. The limited edition label’s design, combined with Ecco Domani Pinot Grigio’s flavor profile, evoke a light, whimsical feeling of being transported to a summertime paradise.

But you don’t have to jet set to Palm Springs to create your own little bit of summer paradise. You don’t even need a pool (though that’d certainly be nice!). I had the soaked hues and bright whites of Palm Springs in mind for my luxurious hang session.

To keep things stress free, I kept the setting simple. I created a buffet of light bites to let guests nosh at their leisure. The smooth, bright quality to Ecco Domani’s Pinot Grigio makes it the perfect complement to just about anything. To offer my guests a bit of variety, I put together crudité platters filled with fresh veggies and dips, nibbles of prosciutto, mozzarella & cantaloupe as well as a classic cheese plate – all served on glossy white ceramic platters. Gold flatware and classic stemmed wine glasses elevates everything just that little notch that you want.

My favorite moment – a copper ice bucket (actually repurposing a planter, but I’m obsessed).

There’s no need to wait until you have the time (or energy!) to throw a lavish dinner party. Go ahead, gather friends and enjoy the season. Be an opportunist. Pick the next warm afternoon, send out a text to 10 friends and whoever can show up, shows. You can pull together a lovely afternoon and get some much needed girl-time in the blink of an eye.

For how I’m styling my summer outdoor table, CLICK HERE.

For more summer style ideas, CLICK HERE

original photography by andrea posadas

This post is in partnership with Ecco Domani. All thoughts and opinions are 100% my own. Thanks for supporting collaborations that I’m excited about and that have kept apartment 34’s doors open

Tasty Tuesday: How to Make Udon at Home

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If you’re already burnt out on BBQ and hot dogs (me too!), then you’re going to love today’s recipe post. My talented friend Selina Lee is back with another soul-filled dish that takes the intimidation out of Asian cooking. While I’ve always thought I have to go out to get a good bowl of Udon (what I crave whenever a cold starts to sneak in), Selina proves you can, in fact, make this beautiful soup at home, all on your own! This is a lovely, light, healthy meal that even the kids will love because there are noodles involved! Now I know what I’m making for dinner tonight.

RECIPE: EXOTIC MUSHROOMS YAKI UDON (버섯 볶음우동) – 2-3 servings

INGREDIENTS
2 pk of fresh cooked udon noodles
1 cup mixed exotic mushrooms (shitake, enotikate, tree oyster, king trumpet – my favorite local farm box delivery, Good Eggs sells them in packs)
1 cup shredded cabbage
½ cup shredded carrots
½ onion
2 spring green onions

SAUCE
¼ cup low sodium soy sauce
2 tbsp oyster sauce
1 tbsp brown rice vinegar
1 tsp sugar
½ cup water

PREPARATION
Prepare the mushroom by cleaning it with a damp kitchen towel then shred them into strips by hand. Prepare cabbage, carrot and onion by cutting them into thin slices. NOTE: you can also buy shredded vegetables in package to save prep time. Finely chop spring green onions. Mix all sauce ingredients except for the water. Keep water separately on the side.

COOKING INSTRUCTIONS
1. In a large deep skillet or wok, add half of chopped spring onions with about 2 tbsp of extra virgin olive oil to cook it over med-high heat. Save the remaining spring onions for garnish.
TIP: This will create very flavorful green onion infused oil. Works great for all stir-fry cooking!

2. Add mushrooms and onions with half of the seasoning sauce, cook it for about 2 min.
TIP: Adding the seasoning by pouring around the edge of the skillet/wok (instead of pour over) will coat evenly and create smokey flavor!
Add noodles and ½ cup of water and wait for the noodles to start separating apart. Flip and stir the noodle block to soften on each side.

3. Add cabbage and carrots with remaining sauce and keep stir-frying on high heat for about 5 min. Season with salt and pepper as needed. Serve with chopped spring green onions on top.

This soup is earthy, hearty and wonderful vegetarian dinner option. Perfect after a long weekend of over indulging. If you try it at home you have to let us know how you like it!

For Selina’s first recipe, how to make your own Kimchi, CLICK HERE

For the rest of my favorite summer recipes, CLICK HERE

food photography & recipe by selina lee

Celebrate Cinco de Mayo with the Margarita of the Year!

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What’s better than tomorrow being a Friday? It being Cinco de Mayo! Only a tequila lover’s favorite day of the year. Did you catch my post about the Patrón TikiRita a couple of weeks back? It was in the running to be selected as the Margarita of the Year. Sadly, it did not win, but I’m the first to agree that the winner is indeed quite deserving. Keep scrolling for the margarita recipe that is going to take your Cinco de Mayo to the next level.

The winning Margarita of the Year, the Coralina, was created by Riesler Morale, a mixologist from Mexico City. The recipe combines two of my favorite things: tequila and….wait for it….wine! Yes, I realize it sounds a touch crazy, but the result is stunning.

For this Cinco de Mayo party, I combined the Coralina with a tasty elevated version of the street taco. I snagged the recipe from the Bay Area grocery delivery service Good Eggs. I had the Mushroom & Potato Adobe Tacos in one of Good Egg’s new dinner kits and even though the taco is vegetarian, it makes a hearty meal. The spiciness of the adobo sauce also pairs perfectly with the salty-sweetness of the Coralina. They’re both total crowd pleasers.

So tomorrow, ditch the pitchers and chips and sip a margarita that has some serious style.

Patrón Margarita of the Year Recipe: the Coralina

Ingredients

1.75 oz Patrón Reposado
.75 oz Patrón Citrónge Orange
1 oz Fresh lime juice
.75 oz Simple syrup
.5 oz Red Wine (Mexican, or other. I used a red blend by Tank called All or Nothing)
+ Sugar-salt rim*

Method

1. Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously.

2. Strain into a chilled cocktail coupe rimmed with sugar-salt rim.*

3. Carefully float red wine on the surface of the cocktail. Note: floating the wine into the margarita isn’t the easiest of things. Google searches say slowly pouring the wine over the back of a cocktail spoon will help keep the liquors from combining. You also want your wine to be nice and chilled. But should they happen to mix, no worries. The drink tastes just as good!

* Sugar-salt rim:
Pulverize .25 cup dried hibiscus in a spice grinder. Add .25 cup sugar and .25 cup kosher salt and pulse until combined.

And Patrón is offering an awesome way to elevate your Cinco de Mayo celebrations tomorrow. Tweet #PatronMyCinco to purchase a bottle of Patrón Silver delivered within an hour. Added bonus: readers in Chicago and New York City (21+) who tweet #PatronMyCinco can purchase a Patrón Party in A Box for delivery within 1 hour as part of their new on-demand delivery. The box will include all the ingredients for the Margarita of the Year (the Coralina Margarita) along with some Cinco deMayo swag. Consider your Cinco de Mayo taken care of!

Salud!

For all of my favorite margarita recipes, CLICK HERE

original photography for apartment 34 by andrea posadas / food styling by tracy shutterbean / tableware c/o elsie green

This post is in partnership with Patrón. The perfect way to enjoy Patrón is responsibly. All thoughts and opinions are 100% my own. Thanks for supporting posts that keep our doors open.

How to Add to Kimchi to Your World

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Today I’d like to have a conversation with you about cooking. We’ve talked about food on Apartment 34 for, well, years now. We all know there’s a big difference between feeding yourself – cuz lesbihonest – there’s Chipotle and Thai takeout for that – and then there is cooking. Getting in there. Making something from nothing. One requires no thought and often less than five minutes. The other can take copious amounts of preparation, time and often some skill. But one only feeds your hunger while the other feeds your soul. Yes, it may sound overly romantic but I firmly believe it’s true.

But am I whipping up 3-course meals every night? Of course not. Most evenings I’m wrestling a toddler into the tub, trying to dash off unfinished emails, tripping over legos all while writing blog posts in my head. I’m totally into those meal-in-a-box kits because, life. But of course I’d like to be of those people who can step into the kitchen and simply whip up something stunning. I look at people who come from a tradition of cooking, with family recipes and cooking skills passed down through generations I feel a little envious. So rather than lament, I decided I want to learn. That’s where my friend Selina Lee comes in.

Selina is an extremely talented home cook and food blogger. Her passion as she explains, “is combining traditional Korean recipes with modern flavors.” The effect is both delicious and beautiful. I’m lucky enough that Selina has offered to touch me – and all of us – some of her ways! If you’re looking to try something new, inject new flavors and new cooking styles into your repertoire, then you’re going to love this series. To kick things off, Selina introduced me to the cult food of the moment. Move over cronut – make way for Kimchi.

KIMCHI TOAST WITH QUAIL EGG (김치토스트) – 4 servings, yields about 8 toasts

INGREDIENTS
2 cups kimchi (seoul kimchi original)
8 sliced baguette
8 quail eggs
1 cup shredded asiago cheese
¼ cup chopped scallion
¼ cup lightly dried chopped parsley
SEASONINGS
1 tbsp butter
1 tsp soy sauce
½ tsp sugar
sesame oil
toasted sesame seeds
extra virgin olive oil

PREPARATION
Chop kimchi into small bite size pieces and finely chop 1 scallion. On a sheet pan, place sliced baguette (I love using sourdough or kalamata olive baguette), drizzle olive oil over the bread and sprinkle cheese. NOTE: soft white cheese like asiago or swiss will work best. Prepare sunny-side fried quail egg with crispy edges.

COOKING INSTRUCTION
1. Add olive oil on a skillet over med/high heat. Add chopped kimchi and cook it for about 3 min. I like using more leafy part of the kimchi. Add sugar and soy sauce and cook it for 2 min. TIP: Adding more sugar will balance out the sourness if the kimchi is overly ripened. Add butter and stir fry it until butter is melted then turn the heat off. Drizzle sesame oil (about two spins), sprinkle toasted ground sesame seeds. NOTE: I buy toasted sesame seeds and grind them on a mortar. It really brings out the flavor if you grind them by hand.

2. Bake sliced baguette with cheese in the oven at 325 F for just 15 min. Just enough to melt the cheese and the bread is lighted toasted.

3. Assemble the toast by adding cooked kimchi, fried quail egg and sprinkle some scallions and parsley over the toast. Serve warm.

This dish would be a perfect little appetizer before a beautiful fish dish. Or a stellar addition to a savory brunch menu. It combines familiar comfort foods – bread and cheese – with awesome spice and unique ingredients, but it’s really easy to make. But you don’t have to tell your guests that. This is the type of dish you can pull off quickly and you’ll look like a culinary genius. I can’t wait to see what Selina is going to teach me next.

Btw, if you’re in the Bay Area you should definitely sign up for one of Selina’s cooking workshops. You’ll get hands on experience with Korean cooking in a stunning environment. I can’t recommend it highly enough. The next one is all things Kimchi. You can get more details here.

For our entire recipe archive, CLICK HERE

food photography & recipe by selina lee /photographs of pottery by Erin Scott Studio for Sarah Kersten

Easy Spring Side Dish

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April is here, Easter is around the corner and I’m actually excited to get in the kitchen and cook! All I want to eat right now are light, colorful, flavor-packed dishes. Well, this gorgeous carrot recipe certainly meets all those criteria.

I had the pleasure of meeting cookbook author and OG blogger Sarah Britton at a recent book signing event in San Francisco. Her latest book, Naturally Nourished, puts a mouth watering spin on clean eating. Ingredients like coconut oil add deep flavor while keeping things light. For this lovely little dish, young carrots are roasted to bring out their sweetness, but brightened with fresh dill and lightly toasted pistachios. It’s the perfect dish to serve a crowd at lunch, serve as a savory veggie at Easter brunch or as a delicious dinner side. It’s also just real purdy.

BROWN BUTTER CARROTS WITH PISTACHIOS
(recipe from Naturally Nourished by Sarah Britton)

Ingredients
14 young carrots
2t coconut oil
fine sea salt
2T unsalted butter
1 shallot, finely diced
1/2t Dijon mustard
1 1/2t apple cider vinegar
1T Pistachios, lightly toasted and chopped
handful fresh dill

Directions
Preheat oven to 400 degrees F. Scrub carrots and trim all but 1in off the tops. Rub each carrot with a little coconut oil and place on rimmed baking sheet. Season with salt and roast until carrots are tender and a bit blistered.

As the carrots roast, prep the dressing. Start by melting butter in a small skillet over medium heat. Add the shallot and swirl pan over the heat until the butter starts to brown, 5 to 7 minutes. Once browned, pour in a bowl (or jar) and mix in the mustard, vinegar and pinch of salt. Blend well.

Remove the carrots from the oven and place on a serving platter. Pour dressing over top and garnish with dill and pistachios. Serve immediately – you don’t want to let this dish cool.

For more fresh recipe ideas CLICK HERE.

Margarita of the Year: Tiki Rita

Entertaining

Who else is feeling pumped about all things Spring right now? Fresh colors, new styles, lighter flavors – I don’t know what it was about this winter, but the hibernation was legit. But the new season is working it’s magic. I’m finally feeling ready to break out of the doldrums. It’s time to be social again! I’ve never properly broken in our house so I think it’s high time. It’s the perfect excuse to break back into the bar cart and put some of that spring energy into a fresh cocktail idea.

Now, my love of margaritas is well-documented. Margaritas just equal fun. And when made right, they’re absolutely delicious. It’s no wonder they’re most popular cocktail in the US (interesting, right?!).

I’ve become a bit of a margarita connoisseur over the years and have figured out the formula to a stellar drink. The number one rule? Top shelf ingredients. Your margarita is only as good as what you put in it. Obviously that starts with great tequila. The first time you have truly good tequila, I promise your mind will be blown. My choice for top shelf tequila is Patrón. The second secret? Fresh everything else. We served margaritas at my wedding (it was in Mexico after all – you can see a glimpse here) and my dear father-in-law juiced over 50 limes by hand! But you know what they say. A little hard work makes the reward so much sweeter.

To celebrate the most popular cocktail nationwide, Patrón has crafted 7 artisanal recipes that showcase the versatility of the margarita and its endless variations in flavor profiles—from spice-infused to classic citrus. I got to put their “Tiki Rita” recipe to the test.

A Hawaiian-inspired version of the classic, this margarita is still light and refreshing but with a distinct spicy note – as in from your spice cabinet – not hot. It combines both fresh lime and fresh grapefruit juice as well as a spice-infused liquor call Allspice Dram. Thankfully, you can pick up all the ingredients at most liquor stores or your favorite bottle shop. I found everything for this cocktail at BevMo. And while I don’t normally rock the kitsch that tends to accompany all things tiki, I did find these adorable tiki shot glasses! I think they’re the perfect way to pay homage to the drink’s inspiration. And isn’t the color just gorgeous? Scroll down to get the entire recipe!

RECIPE: PATRÓN TIKI RITA

Ingredients

2oz Patrón Reposda
.5oz Patrón Citrónge Orange
.5oz Fresh lime juice
.5oz Fresh grapefruit juice
.25oz Vanilla syrup
.25oz Allspice Dram
Grated nutmeg
Lime wheels
Hawaiian sea salt rim

Directions

1. Combine ingredients in a cocktail shaker and shake with ice to chill.
2. Strain onto fresh crushed ice in a high ball (or tiki!) glass that has been rimmed with Hawaiian sea salt.
3. Garnish with fresh grated nutmeg, a lime wheel and fresh cloves.

Check out all of the “Margarita of the Year” recipes by visiting patrontequila.com and casting your vote for your favorite on Twitter and Facebook for a chance to help name the #MargaritaOfTheYear. Of course, I’d love to see the #TikiRita trend! Vote for your favorite Margarita by doing one of the below:
1. Using the recipe Hashtag – #TikiRita – on Twitter/Facebook
2. Vote on the Patrón Margarita of the Year website by clicking RIGHT HERE

photography for apartment 34 by michelle drewes

This post is in partnership with Patrón. The perfect way to enjoy Patrón is responsibly. All thoughts and opinions are 100% my own. Thanks for supporting posts that keep our doors open.

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