Hip Hip Hooray! July 24th is National Tequila Day!
What, you didn’t know that was a thing? What’s wrong with you? How can you not have July 24th circled on your calendar every year?
Well, now that you know, you should definitely celebrate. (Like you really needed a reason to drink tequila on a hot summer afternoon!)
And since it’s a national holiday, I’m feeling very generous and thought I would give you a present.
For #NationalTequilaDay I’m going to give you the recipe for a Frosted Cowboy. That’s right, the drink made famous by the book. (Okay, famous may be a stretch.)
When I wrote my book and had my heroine, Laney Delaney, order a drink called a Frosted Cowboy I had no idea what was in it. But when I signed my book deal I knew I wanted to come up with a recipe for the drink to include in the book. I wanted the drink to match Laney’s personality, so it had to be something spicy, tart, and sweet (but not too sweet). And I definitely wanted it to have a kick!
And I knew it had to be made with tequila. Because I looooove tequila!
In fact, I’ve written three books – a novel (Frosted Cowboy), a novella (Love on the Rocks (with Salt)), and a short story (Tequila Slammer), that all have tequila drinks as sort of a theme. (Recipes included, of course!)
So if there’s anyone who can tell you how to celebrate national tequila day in style, it’s me!
So without further adieu, here is the recipe for a Frosted Cowboy:
3 ounces silver (blanco) tequila (I like Casamigos)
4 ounces pomegranate lime juice*
2 slices fresh jalapeño (though jarred jalapeño will do in a pinch)
1 lime wedge
1 tablespoon sea salt
2 tablespoons sugar
*If you cannot find pomegranate lime juice you can use 3 ounces pomegranate juice and 1 ounce lime juice (or the juice of 1 lime).
Mix the sea salt and sugar together on a plate. Run the lime wedge around the rim of the glass and then press the rim of the glass on the plate until it is heavily coated with the sugar-salt mixture heavily. (This is the most important part of the drink, well, after the tequila of course, so do not skip this step!)
Pour the tequila and juice into a cocktail shaker with ice and the jalapeño slices. Squeeze the juice from the lime wedge in the shaker and throw that in there too. Shake for about 30 seconds (if you can wait that long) and pour into salty-sugary glass.
Let me know if you end up trying the recipe. I’d love to know what you think.
Oh, and if you’re curious about the book that inspired the drink you can get that here. (And while you’re at it, why not get Love on the Rocks (with Salt) here, and get Tequila Slammer for FREE by signing up for my monthly newsletter here.
Happy National Tequila Day!