Guest Post: Mary Martini

I’m thrilled to introduce you to my friend Mary today. Mary is my Nancy Meyers obsessed, oldies music loving, eye for a perfectly curated Instagram - soul sister. Today she is giving Take A Bite readers a recipe for her signature cocktail with a themed playlist to match. Without further ado, cheers to Mary Martini!

What do Carrie Bradshaw and Betty Draper have in common? A signature cocktail. Read all about the quest for mine.

Somewhere between idolizing Carrie Bradshaw and binge-watching Mad Men, I realized it was imponent I choose a signature beverage (hold the cigarette). These women sophisticatedly bruted with social pizazz and class while sipping cocktails that were not for the faint of heart. I quickly attached to the idea of the martini because the glass was chic, the beverage was timeless, and most every restaurant can serve one. The issue: I hate olives. Half the fun of ordering a martini out is saying you want it “dirty”. It's the type of notion my mother would be just disappointed enough to hear me say that would make me want another. 

Right around the time of my search, Hudson House on Lovers Lane opened with a martini and oyster happy hour from 4-6pm. On my first visit, my husband ordered the Bleu and Gold (the beverage I wish I wanted to order) and I ordered the Cabo. It’s a “martini”, but with tequila and jalapeño. After one sip I knew, this is my drink. 

After many failed attempts, I believe I’ve mastered this as my Quarantini, my Monday martini, my usual. Maybe you aren’t headed anywhere beyond the living room, but grab a swanky coupe, turn on this playlist, and TAKE A BITE SIP! 

This is a 3-2-1-GO! Just like any martini, this drink is meant to be strong yet smooth so ingredients matter. The key to this beverage is using Peychaud’s Bitters which gives it the delicious flavor and crucial pink hue. 

Mary Martini
yields 1 cocktail

3 oz high-quality tequila 
2 oz fresh lime juice
1 oz Cointreau
.5 oz jalapeño prepared Peychaud’s Bitters  (see note)
½ jalapeño

Notes/Prep:
Slice ½ jalapeño and place the slices into a shallow bowl. Pour half a bottle of bitters into the bowl. Let bitters and jalapeño soak for at least 4-6 hours ahead of cocktail hour.

Directions:
Pour all ingredients into a cocktail shaker half full of ice. Shake for 15 seconds. Pour the cocktail into a martini glass or coupe and serve immediately. Top with a jalapeño slice, extra style points if you pop the glass into the freezer ahead of time.

If you loved this post by Mary, I encourage you to check out her recent contribution to Over The Moon and past articles written for D Weddings (like her buzzworthy post, How to Get Your Marriage License in Dallas).

Annie + Mary

Martini Glasses

Grapefruit + Rosemary Tequila Spritz

Trigger warning!! I hate margaritas. It’s not something I’m proud of, but I just cannot. I have tried and tried, but there is something about margaritas I don’t like, and I truly can’t put my finger on it. However, now that I’m a Texas girl I have fully bought into the Ranch Water (or as my dad calls them, Texas Trash Water) craze. Which in hand introduced me to Casamigos tequila, and now it is all I drink.

I started making these Grapefruit + Rosemary Tequila Spritzes while quarantining with my parents. They are super simple and refreshing and honestly we couldn’t get enough of them. They aren’t a margarita, but the perfect drink to celebrate Cinco de Mayo with!

Grapefruit + Rosemary Tequila Spritz
yields 1 cocktail

Ingredients:
1 ounce Casamigos tequila
1 ounce lemon or lime juice (I buy this brand so I don’t have to squeeze it myself)
2 ounces freshly squeezed grapefruit juice (again, I let Whole Foods squeeze it for me)
Grapefruit-flavored sparkling water (La Croix, Pellegrino, Topo Chico, Waterloo etc.)
small sprig of fresh rosemary
ice

Directions:
Fill your glass with ice. Place your sprig of rosemary in the palm of one hand, and slap it with your other hand. Almost like you are clapping with the rosemary between your hands. This helps release more of the essence from the fresh herb without having to muddle it. Place the rosemary in the glass. Pour the tequila, lemon juice, and grapefruit juice into your glass. Fill to the top with sparkling water. Garnish with a lemon wheel and sprig of rosemary. Cheers!

Annie

Bites of My Life

Summer, I can feel you. And you feel real good. Really warm weather, things slowing down (a bit) and the most fun weekend away in Austin, only to come home and love on my momma made for a perfect week. I'd do a repeat this weekend if I could!

-Prettiest salad I ever did see. Get the details here. 
-When happy hour gets a healthy spin on it!
-We move into our company office in less than a month. Only a few grind sessions left with my make-shift standing desk. 
-Women in food. Proud to be one and proud to work alongside these other ladies. See our faces in the current issue of Edible OKC. 
-Pre-bachelorette protein shake vibes!
-Touched down in ATX for Stacia's Bach weekend and headed straight for Happy Hour. Have I mentioned I'm coming to terms with gin? Never thought it would happen but drinks like this strawberry, basil and gin punch from Irene's has me sipping on the once distasteful liquor.
-All the girly drinks all weekend, including the best darn mudslide and brandy ice found at the Four Season's in downtown Austin. 
-Wiggin' out for the future Mrs. Ranallo!
-Lake day for our soon-to-be bride!
-Sweetest almost 9 1/2 month old there ever was. 
-Vinegar cocktails, yes you heard that right. Using my favorite new Comice Pear White Balsamic Vinegar from The Oil Tree, mixed with a shot of Tito's and Le Croix! Perfect way to cheers my cute momma on Mother's Day!
-FIrst time of the season taking my little cruiser out for a spin. Perfect end to the weekend. 

Annie

Happy Hour with Vim Vitae

Cocktails that are good for you? Oxymoron? Not in this case. I have three killer (in my opinion) cocktail recipes coming your way today. Each recipe is made with fresh vibrant ingredients thanks to Vim Vitae. 

Vim Vitae, formally know as Vim + Vigor, is an organic, raw, cold-pressed juice company based out of Dallas, but can be found all over Texas, Oklahoma City, and Little Rock. Vim Vitae's mission is to feel amazing about yourself and your choices, every single day. With delicious and nutritious juices, they make it easy to incorporate healthy choices into your day. Their line of juices ranges in flavors and products, all developed by nutrition experts and food lovers.

I've been a Vim Vitae fan from the early days. Fun fact, the founders Annie & Liz are cousins originally from Oklahoma City. Annie's dad and my dad were fraternity brothers and her dad was also my landlord my senior year of college. Home Sweet Lahoma! Annie and Liz also lived in that house while they were in college. 

It's fun to have seen them grow and evolve while continuing to develop new products. From cold-press juices, adding in exotic flavors, savory soups and their newest line of limeades. V V's new limeades are just perfect. They are exactly what I want to grab for in the afternoon when water won't make the cut. I have no problem downing one knowing they are made with few and real ingredients. Things like ginger, basil, agave, acai berry, cardamom and more. 

Despite them being my afternoon pick me up, today we are talking happy hour. Ramping up the deliciousness of limeades by turning them into cocktails. Vim Vitae's limeades come in five flavors. Since I couldn't pick just one, I chose three, creating a Lavender Cardamom Gin Lemonade, Basil Agave Mint Mojito and Hibiscus Berry Vodka Smash.  I can't wait to sip on these drinks all spring and summer long.

First up is the Lavender Cardamom Gin Lemonade. Simply inspired by the colored label I knew I wanted to add lavender. Lemon, gin, and lavender simple syrup get shaken with gin and garnished with a lavender sugar rim. Disclosure I hate gin. But in this cocktail, I love gin. 

Lavender & Cardamom Gin Lemonade
serves 2

Ingredients:
1 cup Vim Vitae Cardamom Limeade
1.5 oz or 3 Tbsp. lavender simple syrup (recipe to follow below)*
2 shots or 3 oz gin
1/2 lemon
ice
lavender sugar for garnish*

Directions:
*Using a tablespoon of lavender and two tablespoons of sugar, blitz in a single serving blender or crush the lavender buds into the sugar using a mortar and pestle or end of a wooden spoon. Spread sugar in a thin layer on a plate. Run a lemon wedge along the edge of your martini glasses. Dip into the sugar and set aside. 

In a cocktail shaker, combine Cardamom Limeade, simple syrup, gin, squeeze of lemon and a big handful of ice. Shake until combined then pour into martini glasses. Sprinkle a little lavender sugar into the glass and enjoy!

Lavender Simple Syrup:
Combine 1/2 cup sugar, 1/2 cup water and 1/2 tablespoon lavender buds in a sauce pan over medium-low heat. Stir until sugar is dissolved. Strain out the lavender buds then place in a mason jar and cool in the refrigerator. 

Mojitos are my favorite cocktail. When I tried the Basil Agave limeade I knew it would be turning into a mojito!

Basil Agave Mint Mojito
serves 2

Ingredients:
1 cup Vim Vitae Basil Agave Limeade
6-8 large leaves of basil and mint
2 shots or 3 oz white rum
1 lime
sparkling water or club soda
ice

Directions:
Tear your basil and mint up and divide evenly amongst 2 glasses. To get the most flavor from your basil leaves, one leaf at a time, place in the palm of your hand then smash with your other hand, then proceed to tear up. Cut your lime into fourths. Squeeze 1/4 lime into each glass with the mint and basil. Using a muddler or the end of a wooden spoon, muddle the herbs and lime juice together. Pour 1 shot of rum and 1/2 cup Basil Agave Limeade into each glass. Fill with ice and top with sparkling water. Stir to combine. Garnish with a basil leaf and lime wedge. 

This last drink is so easy and even easier to drink...oops! I used the Hibiscus Flower Limeade combined with mixed berries. The hibiscus adds a suspicious taste to the drink that you'll love but wouldn't guess if you didn't know what it was.

Berry Vodka Smash
serves 2

Ingredients:
1 cup Vim Vitae Hibiscus Flower Limeade
1/4 cup mixed berries (I used a package of frozen berries I let thaw out)
2 shots or 3 oz vodka
1 oz or 2 Tbsp. lemon juice
sparkling water or club soda
ice

Directions:
Divide mixed berries among two glasses. I used raspberries, blackberries and strawberries. Using a muddler or end of a wooden spoon smash the berries together in the bottom of the glass. Add a shot, 1/2 cup Hibiscus Flower Limeade, and 1 tbsp. lemon juice to each glass. Fill the glasses with ice and top with sparkling water. Stir to combine. Garnish with a few berries and lemon wheel. 

Can I get a #takeasip? Vim Vitae Limeades can be found locally at Native Roots Market. The originals can be found locally at Whole Foods. All retailers listed here. Thank you Vim Vitae for the delicious limeades and opportunity for this post!

Annie

*All photos by KGC Photography