How to Make the Quintessential Watermelon Margarita


It’s official – with the recent passing of Cinco de Mayo, it is officially Margarita Season! You may be wondering to yourself, “Since when do margaritas have a season?” and to that I answer with this : When is the last time you came in from the brisk winter cold and had a hankering for a cool margarita? Oh, never? Well then.

Margaritas are the quintessential summer cocktail and with that in mind I crammed even more summer flavor into this margarita by filling it to the top with the crisp, refreshing flavor of watermelon.  While it may seem like an odd combination at first, the tartness of the lime juice perfectly complements the sweetness of the watermelon and salt really brings out the watermelon’s flavor  (salted watermelon is a popular snack in these parts) so don’t be afraid to salt that rim!


The Quintessential Watermelon Margarita

Prep Time: 5 minutes

Total Time: 6 minutes

Yield: 3 Margaritas

Serving Size: 8 oz


  • 1 cup watermelon, cubed
  • 1/4 cup tequila (I use Sauza blanco)
  • 2 Tablespoons simple syrup
  • 2 Tablespoons lime juice (about 1 lime)
  • 1 Tablespoon Cointreau
  • 1 lime, sliced (for garnish)

How to Make It

  1. Process watermelon in a blender until liquified. Strain if necessary to remove any seeds.
  2. In a large cup or shaker, combine watermelon purée, tequila, Cointreau, simple syrup, and juice of one lime. Shake or stir with ice to combine.
  3. Strain into ice-filled glass and garnish with lime slice to serve.

How to Make a ‘Rocky Balboa’ Shot with a Raw Egg [WATCH]

Down the street from our office in Downtown Santa Ana, California there’s a slick little bar we’ve made our watering hole (whether they like it or not). Tucked behind an aged water fountain and Christmas lights, Lola Gaspar has become our go-to joint for a drink they like to call a “Rocky Balboa.

A little bit on the drink’s background: the Rocky Balboa is an exciting twist on Lola’s version of the “Bear Fucker,” which calls for a glass of orange wheat beer, orange juice and a shot of bourbon. The Rocky Balboa keeps all the same ingredients and rituals — beer, OJ, bourbon, then drink in one go — but adds a tasty raw egg to the recipe.

Yes, you literally crack open that little unborn critter straight into the drink. You may have guessed it by now, but the ceremonious addition of protein is where the Rocky Balboa gets its name. If you don’t know what we’re talking about, it’s probably because you’re too young to be drinking anyhow. Now, go Google that ish you youngin’.




Rocky Balboa


  • one orange wheat beer (we used Hanger 24)
  • a dash of OJ
  • a shot of bourbon
  • one raw egg*

How to Make It

  • Pour the beer into a tall glass.
  • Next, in order, pour the OJ and bourbon.
  • Crack open the raw egg and drop it in.
  • Drink. Enjoy!

*the raw egg thing is at your own discretion. If you eat a raw egg wrong, you could get sick!


How to Make a Venison Fat-Washed Whiskey Cocktail


Feel like your cocktail is missing a hint of indulgence? This latest drink recipe comes from Fiola in DC and incorporates a technique called fat washing. After chefs cook venison, the rendered fat is set aside. The fat is stirred together with rye and placed in a freezer overnight. The next day, the solidified fat is scooped off and a smooth, caramel flavor is left behind.

It’s a heavy cocktail that makes a great night cap.



Fiola’s Venison Fat-Washed Whiskey Cocktail

Yields: 24 ounces.


  • 2½ ounces venison fat
  • 1 (750-ml) bottle of Rittenhouse Rye Whiskey

 How to Make It

  • Over low heat, warm the venison fat in a small saucepan.
  • Stir until it becomes molten, about 5 minutes.
  • Pour the liquid fat into a large, nonreactive container. Pour the rye into the container with the fat; stir.
  • Cover and let stand for 4 hours, then place the container in the freezer overnight.
  • Remove the solid fat. Strain through a cheesecloth 2–3 times. Pour the strained contents back into the original bottle and label.