1. Be A Better…Host.

    Lately, I’ve been crafting cocktails like a mad woman and there have been quite a few keepers going into the recipe books (god I wish I was a person who was responsible enough to put my recipes in their own book…but yeah, INTERNET is where I keep all of the things). 

    I digress.

    3 events in my not-so-recent past have called for custom-crafted libations and I of course, was happy to oblige. 

    My friends Desiree and Stephen wanted giant jars of special margaritas to go alongside their taco truck-catered wedding reception in Palm Springs. Now, to be honest, I abhor tequila. Instantly I flashback to a time where 3 for $1 ( did you get that…repeat, 3 for ONE DOLLAR) tequila shots in border town Mexico seemed like a decent/good idea and my liver was 10 years younger and agile like a jungle cat.

    There may or may not have been a mechanical bull involved often after said tequila experiences.

    BUT, people getting hitched seemed like a good time to get over my bull riding PTSD and I was bound and determined to make a margarita I would actually want to drink myself. 

    Here’s what I came up with:

    El Toro Margarita:

    • 2 oz Tequila
    • 2 oz Fresh Lime Juice
    • .5 oz Agave Nectar
    • Pinch of Salt
    • 1/3-1/2 Bottle/Can of Mexican Beer (I prefer Dos XX)

    Mix all the ingredients well and pour over ice. Garnish with salt (I got black salt for home use…Buy it HERE) or a lime.

    These other two cocktails were for work events I did…and both really lit it up. 

    The Pineapple Spice:

    Start by adding your pineapple juice, lime juice, tequila, cilantro and ginger puree into your shaker. Shake with ice for 10 seconds and then strain over fresh ice in a high ball glass. Top with club soda and garnish with cilantro.

    The Apple Crisp:

    • 3 oz fresh apple cider (cold)
    • .5 oz lemon juice
    • 2 oz  pineapple Skyy Infusions vodka
    • Dash of cinnamon 
    • Lemon zest
    • Grated ginger
    • Club soda

    Start by combining apple cider, lemon juice, lemon zest, vodka, cinnamon and ginger in a shaker. Shake to combine and then pour over ice. Top with club soda and garnish with lemon peel. 

    Cheers to Fall and know that next time…we’re back to bourbon. 

    xo C


  2. Be a Better…Bartender.

    I think I’ve recovered partially from FNO last night…for those of you not familiar with Fashion’s Night Out, it’s a combination of really fabulous people mingling with the commoners in one giant fashion orgy across the nation. It’s like throwing up when you’re sick, horrible but necessary. 

    SO, after that little treat….since, it’s Friday and I’ve been such a bad blogger this week due to being a busy ass girl…here’s the cocktail recipe from our event last night. I was going to take credit for it, but let’s be honest…I found it in Food & Wine. 

    The Big Texan:

    -1 part Bourbon

    -2 parts Fresh Grapefruit Juice

    -Basil (2 leaves)


    -Bourbon Soaked Cherries (fresh and pitted)*

    Over ice, combine bourbon, grapefruit juice. Tear up basil leaves and mix into the cocktail. Garnish with a bourbon soaked cherry. Serve.

    *Bourbon Soaked Cherries: To make, take fresh, pitted cherries and heat for 2 hours over low heat with bourbon and a little bit of sugar. SO good and I promise it tastes like Christmas in your mouth. 

    Happy Weekend Lovers!

    x chinae


  3. Be a Better…Bartender.

    Flaming Volcano Edition:

    In the last month, we’ve had an earthquake, a hurricane, and tornados…the only thing we’ve missed out on is a f*cking volcano. Since that’s probably not a possibility in the near future, we can go ahead and just drink this natural disaster riiiight up.

    Things You’ll Need:


    -Volcano mug or Bowl 

    -2oz Unsweetened Lemon Juice

    -4oz Orange Juice

    -2oz Light Rum

    -1oz Brandy

    -1oz Bacardi 151 

    -2oz Almond flavored syrup

    -2 Scoops of Ice

    Blend all ingredients together minus the Bacardi 151. Pour your adult Slurpee into your volcano mug or bowl. Carefully pour the 151 into the center top of your drink. DO NOT MIX. Use a long match and light that bitch up. 

    I think I’d like all my drinks en fuego from now on. Plzandthankyou.

    Happy Labor Day Weekend Ballers. See you on Tuesday!

    xox Chinae


  4. Be a Better…Bartender.

    Blackberry Tom Collins Edition:

    Friday=Cocktails. This particular one sounds like something I’d like to drink right abouutttttt NOW. It’s been quite the week, people. 

    photo and recipe via White On Rice Couple

    Here we go:

    Blackberry Tom Collins

    -Fresh Blackberries

    -1 tsp. Sugar

    -2 oz. Gin

    -3-5oz Soda Water


    -1/2 oz Fresh Lime Juice 

    Take about 3-4 Blackberries, lime juice, and sugar and MUDDLE in a glass. That’s a very fancy, complicated way of saying smush. Add your ice, then pour in your gin and soda. Garnish with more blackberries and just TRY and have one. Not possible. 

    Fancy drinks forever,



  5. Be a Better…Bartender.

    Texas Jalapeno Beer-Rita Edition:

    I’m convinced that Texas is still the best place on the planet, other than New York City. In an effort to share the joy of the Republic of Texas, and make all of you understand the depth and breadth of the ridiculousness that is my home state, we will be digitally drinking Texas Jalapeno Beer-Ritas today on this God-forsaken blog. 

    But before we start cocktailing, my top 10 reasons to love Texas (in no particular order):

    1) Guns and liquor being sold in the same location, not safe but for sure, badassery.

    2) The best mexican food in the world. 

    3) Rolling hills, sandy beaches, dry desert, and deep woods…all in one huge ass state.

    4) Austin, TX

    5) Friday Night Lights and the fact that it is pretty f*cking close to real life in Tejas.

    6) The fact that real cowboys actually STILL exist. 

    7) The worst fashion in the world, and the fact that the people don’t really care. Scrunchies, non-ironic jean shorts, and bejeweled tank tops coexist together in perfect heinous harmony.

    8) Driving with the windows down through small Texas towns, blaring rock and roll is the best thing EVER.

    9) Everyone still believes Texas is it’s own country. And they’re right.

    10) Drive thru adult beverage vendors.

    Texas Jalapeno Beer-Ritas:


    -5 Jalapenos sliced

    -1 bottle of tequila

    Do this a couple of days before you plan on making the ritas…add the sliced jalapenos to the bottle of tequila and let it marinate.


    -1 1/2 oz tequila

    -3/4 oz fresh lime juice

    -dash of fresh minced cilantro

    -6oz mexican beer (tecate preferred)

    -1 oz Cointreau 

    Mix and serve on the rocks. Garnish with Jalapeno slice.




  6. Be a Better…Bartender.

    Asian Pear Infusion Edition:

    Alright…after a discussion about gin last night and also repping the fact that half of my genes are of the asian variety…I’ve got a cocktail for you today that promises to be refreshing AND get you pretty sauced. I’m not usually a gin drinker but a good gin based cocktail can really hit the spot…my favorite is Bombay Sapphire (mostly because the bottle is sexy as hell). 

    Here we go:

    Asian Pear Infusion

    2 oz Gin
    4 oz pear nectar (comes in a can…I prefer the Mexican varieties)
    ½ oz Pernod Anise (if you don’t like anise flavor, you can leave this out)
    1 oz simple syrup
    0.5 oz sake (for the asian kick…also soju can be substituted)

    Shake heartily in a cocktail shaker with a bit of ice. Serve in a highball glass over ice with a lychee to garnish. Yes, they look like eyeballs but they are delicious.

    Happy Friday my loves!

    x Chinae


  7. Be a Better…Bartender.

    Strawberry Basil Mojito Edition:

    It’s Friday again my loves. You know what that means. Time to have a mini digital cocktail break at work. 

    I used to frequent this Cuban bar in Fort Worth when I was in school, and I’m still having dreams about their mojitos. But alas, these were no REGULAR ass mojitos. This was a special concoction that made me feel like I could legitimately fight crime, Mcgruff style. 

    Here’s the recipe:

    -Diced Strawberries




    -Sugar or Splenda

    -Lime Juice

    -Club Soda

    Start with a handful of diced strawberries, a couple sprigs of basil, splash of lime juice, and sugar/splenda in the bottom of your glass. Muddle these ingredients together. After these are all mushy and great smelling, add your rum (I like 2 parts rum but ya know…I like the booze). Then add your ice, and fill the rest of your glass up with club soda. 

    Garnish with a sprig of basil if you can wait that long.

    Happy Summer Boozefest!

    x Chinae


  8. Be a Better…Bartender.

    The Iron Maiden Edition:

    While the parental unit was in town, we celebrated her birthing at Freeman’s in the LES, WHICH I highly recommend. Delicious food, amazeballs cocktails, and you get to feel super ganster heading down a dark alley toward the restaurant location. Yeah, so go. (Who needs Yelp when you have this sh*tty blog to tell you where to go)

    Pre-dinner, I started with a magical cocktail that can only be described as intense. If you appreciate a strong cocktail with a punch to the gut…this one’s for you. And oh yes, I do. 

    Here’s the recipe for Freeman’s Iron Maiden in case you can’t get there to try it yourself!

    (no, not this Iron Maiden)

    Iron Maiden:

    -1 part Aquavit (NOTE: this is a Scandanavian licqor that is infused with spices, usually caraway seeds, think rye bread+licorice in your mouth, which is not for everyone, but works for me)

    -1 part Absinthe, and no, I didn’t see flying ponies or experience the 70’s first hand after consuming 

    -1/4 of a fresh cucumber crushed

    -Few sprigs of mint muddled with the cucumber

    -Splash of fresh lime juice

    Shake all the ingredients with ice, vigorously and strain. You should have some little icebergs of ice chips which will be a welcomed respite from your mouth and body feeling like its on fire.

    Prosit! (Toast to your health in Latin…don’t say this blog didn’t teach you something today),

    x Chinae