lime Archives - Wood & Spoon

Creamy Key Lime Pie

A Treat Yourself Mother’s Day Gift Guide

After I bought the rug, I figured some of you may be in similar boats- looking to treat yourself or someone you love to a little happy in honor of Mother’s Day. So today, in addition to a seriously delightful and fresh creamy key lime pie, I have a mini gift guide. A treat yourself Mother’s Day gift guide, if you will. Take a peek below!

1. Printed Linen Napkins Soft cloth napkins in beautiful J.Crew prints? Yes, pls.
2. Brass Frames Frame those special memories in these timeless frames.
3. Her Daily Bread I might be biased, but this devotion/cookbook is a winning gift.
4. Cloud X Shoes My favorite shoes, in a brand new beautiful hue!
5. Floral Tablecloth These block print cloths have a one-of-a-kind feel!
6. Mineral Powder Sunscreen Powder (and protect!) your skin with this lightweight mineral screen!
7. Aesop Handwash This soap gently exfoliates and smells great too.
8. Stoneware Casserole Dish I love having pretty versions of very practical things. This casserole dish is just the thing.
9. Short Sleeve Cardigan Hot? Cold? Somewhere in-between? This sweater works for it all.
10. Lululemon Hi-Rise Shorts Proof that exercise clothes can be cute too.
11. Clare V. Charm Bracelet Pick charms to attach to these gold plated bracelets for a personalized gift.
12. Leather Crossbody This buttery-soft leather purse comes at the best price point.
13. Morris & Co. Art Print Timeless yet affordable? I love prints like this for an office or powder room.

Creamy Key Lime Pie

Coincidentally, I got to share a slice of this creamy key lime pie with my own mom a few weeks ago. There were a few lone slices in my fridge a few days after I photographed the recipe, and mom was in the right place a the right time. We ate up the last pieces together, and it was lovely. This pie is all of the things: a buttery, slightly salty and crisp crust with a creamy and tart key lime filling, all topped with a cloud of whipped cream. It’s refreshing, balanced, and perfect for the warmer weather we’re seeing this season.

How to Make Key Lime Pie

Traditional key lime pie features more of a custardy filling made with whipped egg yolks and sugar. While I love traditional key lime pie (and have even bruleed ones here!), I wanted something that wasn’t so tart. I took a note from my lemon icebox pie and opted to make a no-bake filling with cream cheese and sweetened condensed milk. The end result is a fluffy cream pie with the bright, nostalgic flavor you know and love.

To make this creamy key lime pie, we start with the crust. Graham crackers, butter, brown sugar, and salt come together and press into a pie dish. Although we don’t HAVE to bake this kind of crust, I opted for a short stint in the oven so that the crust would have some texture to it. Allow the crust to cool before making the filling.

For the filling, cream cheese and sweetened condensed milk stir together in a bowl. Add the zest of a few key limes and the juice of even more to the mix along with sour cream. Stir and spoon the mixture into the prepared crust. Allow the filling to set up before topping it with dollops of whipped cream.

Can I Use Regular Lime Juice Instead of Key Limes?

In short, absolutely. I am rarely able to get my hands on key limes in my grocery story, so I know it’s tricky. Try regular limes if your budget or grocery store selection prevents your from key limes. While there is a small flavor difference, I don’t think it’s much to notice. I do, however, recommend using FRESH lime juice. Avoid the bottled juice at all cost.

What About a No-Bake Crust for This Key Lime Pie?

You want an even easier pie? I don’t blame you! You can use the recipe below and omit baking if desired. Alternatively, you can try out this no-bake crust too.

More Lime Recipe Ideas?

Coconut Key Lime Cake
Cherry Lime Hand Pies
Bruleed Key Lime Pies
Vegan Coconut Lime Ice Cream Pie

Creamy Key Lime Pie

Print Recipe

This creamy key lime pie is a simple, make-ahead dessert with a fluffy filling, salted graham cracker crust, and a whipped cream topping!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 9 Servings
Category: Pie

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (from about 11 full graham crackers)
½ cup unsalted butter, melted
½ teaspoon salt
¼ cup light brown sugar, packed

For the pie:

8 ounces cream cheese, at room temperature
14 ounces sweetened condensed milk
1 ½ teaspoons key lime zest
½ cup key lime juice
1 cup sour cream
1 cup heavy whipping cream
3 tablespoons sugar

Instructions

To make the crust:

Preheat the oven to 350 degrees.
Pulse graham crackers in a food processor to crumbs. Add the remaining ingredients and pulse to combine. Press the mixture into the bottom of a deep-dish pie pan using your fingers. Bake in the oven for 10-12 minutes, or until the crust is set. Set aside to cool slightly.

To make the pie filling:

In a large bowl, combine the softened cream cheese and sweetened condensed milk using a hand mixer set at medium speed, beating until smooth. Add in the zest, juice, and sour cream, stirring on low to combine. Spoon the filling into the prepared cooled crust. Cover the pan with a sheet of plastic wrap and place in the fridge to firm up, about 4 hours or overnight. When ready to serve, prepare the whipped cream topping. In a large bowl or the bowl of a stand mixer, whisk the heavy whipping cream on medium speed until frothy and slightly thickened. Add the sugar and continue whisking until thickened to a fluffy cloudlike consistency. Spoon on top of the pie and serve.

Black and Blue Margaritas

Tips for Visiting the San Diego Zoo and Safari Park

Do not try to do the zoo and safari park in a single day. Not only are these parks far apart locationally, it’s also physically taxing. I’d recommend setting aside two days to see both.
Consider getting a membership! We actually saved a good deal of money by purchasing one adult and one child membership. Not only do you get discounts on food, merchandise, and some of the tours and safaris, but you also get a few guest passes and tickets discounts with some memberships as well!
Pick a route and stick with it. You can download maps of the park on the zoo website, and I highly recommend scoping out a route ahead of time. The parks are both very expansive, and I found it helpful to have a plan that didn’t require much backtracking.
Download the app! The San Diego Zoo app was extremely helpful for navigating the parks and exploring the animal options available.
Consider additional excursions. We did both an inside look tour and a safari during our time at the zoo and park. I would 100% recommend the safari but would probably skip the behind the scenes option next time. Do make time to ride the double decker bus at the zoo though!

For more information on hotels, the zoo, and other San Diego attractions, I highly recommend checking out this and this site. I found her local intel to be really helpful and 100% on the nose. The San Diego Zoo is truly a great spot for young families, so keep it in mind for your next vacay! Now that we’ve gotten the travel talk out of the way, let’s get to the main event: black and blue margaritas!

Black and Blue Margaritas

These black and blue margaritas are a simple summery drink recipe from my new book, Her Daily Bread. I was eager to include a margarita in the drinks section of the book, and this one is a great way to include fresh summer produce. With muddled blackberries and blueberries as well as a honey simple syrup, these margarita is flavorful, refreshing, and beautiful, too! Let me tell you how to make it.

We start with the syrup. Water and honey come together on the stove until dissolved and smooth. Once cooled, the syrup is muddled with berries before fresh lime juice and silver tequila are added. Shake in a tall cocktail shaker filled with ice until chilled and then serve. This recipe for black and blue margaritas can easily be batched, so come thirsty or invite a friend to join.

With summer kicking into gear, I hope you’ll give these margs a try. If you have any great kid friendly vacation destinations, shoot me an email to tell me about them! In the meantime, happy baking and have a great week!

If you like these black and blue margaritas, you should try:

Mai Tai Margaritas
Ginger Margaritas
Pinot Ritas
Rose Margaritas
Sparkling Margaritas
Honey Basil Margaritas

Black and Blue Margaritas

Print Recipe

These black and blue margaritas are made with fresh summer berries, lime juice, and a honey simple syrup!

Author: Kate Wood
Prep Time: 5
Total Time: 5
Yield: 1 Drink
Category: Drink

Ingredients

For the margaritas:

¼ cup fresh berries (I use a mix of blackberries and blueberries)
2 ounces tequila blanco
1 ounce fresh squeezed lime juice (from about 1 lime)
¾ ounce honey simple syrup (recipe below)
Coarse salt (optional)

For the honey simple syrup:

½ cup honey
½ cup water

Instructions

Muddle the berries in a tall cocktail shaker until they’re broken down and juicy. Add the remaining ingredients to the shaker and fill it with ice. Shake vigorously for about 20 seconds. Wipe the flesh of the lime around the rim of a margarita glass and dip the glass in salt, if desired. Fill with ice and strain the chilled mixture into the prepared glass. Enjoy!

To make the simple syrup:

Combine the honey and water in a small saucepan over medium heat. Stir with a whisk until the honey is dissolved and then place in a small jar or heat-safe container to cool in the fridge. This can be made ahead and kept in the fridge for up to two weeks.

The San Diego Zoo and Safari Park

Where We Stayed

My Best San Diego Zoo and Safari Park Tips

Do not try to do the zoo and safari park in a single day. Not only are these parks far apart locationally, it’s also physically taxing. I’d recommend setting aside two days to see both.
Consider getting a membership! We actually saved a good deal of money by purchasing one adult and one child membership. Not only do you get discounts on food, merchandise, and some of the tours and safaris, but you also get a few guest passes and tickets discounts with some memberships as well!
Pick a route and stick with it. You can download maps of the park on the zoo website, and I highly recommend scoping out a route ahead of time. The parks are both very expansive, and I found it helpful to have a plan that didn’t require much backtracking.
Download the app! The San Diego Zoo app was extremely helpful for navigating the parks and exploring the animal options available.
Consider additional excursions. We did both an inside look tour and a safari during our time at the zoo and park. I would 100% recommend the safari but would probably skip the behind the scenes option next time. Do make time to ride the double decker bus at the zoo though!

Black and Blue Margaritas

If you like these black and blue margaritas, you should try:

Mai Tai Margaritas
Ginger Margaritas
Pinot Ritas
Rose Margaritas
Sparkling Margaritas
Honey Basil Margaritas

Black and Blue Margaritas

Print Recipe

These black and blue margaritas are made with fresh summer berries, lime juice, and a honey simple syrup!

Author: Kate Wood
Prep Time: 5
Total Time: 5
Yield: 1 Drink
Category: Drink

Ingredients

For the margaritas:

¼ cup fresh berries (I use a mix of blackberries and blueberries)
2 ounces tequila blanco
1 ounce fresh squeezed lime juice (from about 1 lime)
¾ ounce honey simple syrup (recipe below)
Coarse salt (optional)

For the honey simple syrup:

½ cup honey
½ cup water

Instructions

Muddle the berries in a tall cocktail shaker until they’re broken down and juicy. Add the remaining ingredients to the shaker and fill it with ice. Shake vigorously for about 20 seconds. Wipe the flesh of the lime around the rim of a margarita glass and dip the glass in salt, if desired. Fill with ice and strain the chilled mixture into the prepared glass. Enjoy!

To make the simple syrup:

Combine the honey and water in a small saucepan over medium heat. Stir with a whisk until the honey is dissolved and then place in a small jar or heat-safe container to cool in the fridge. This can be made ahead and kept in the fridge for up to two weeks.

Bourbon Ginger Sweet Tea

This is a seriously simple cocktail to throw together. Kentucky bourbon, lime juice, and ginger beer are combined with sweet tea and poured over a tall glass of ice to make a cocktail that is kind of a mash-up of a bourbon mule and sweet tea. Because no shaking or blending is needed, this also happens to be a great cocktail to batch for a crowd and share on the last of this season.

Making the Drinks

To make a really good bourbon ginger sweet tea we need really good ingredients. Sweet tea is a staple here in the South, and it’s no secret that my go-to fave is from a locally founded company, Red Diamond. Made simply with tea leaves, water, and sugar, Red Diamond Sweet Tea is free of preservatives and concentrates and has that perfect classic flavor that every glass of good Southern sweet tea should. To the tea we add fresh lime juice, quality Kentucky bourbon, and just a smidge of ginger beer. The lime juice and ginger beer balance out the boozy sweetness of the bourbon and sweet tea, and all together these ingredients make up a cocktail that is seriously easy to drink. Pace yourselves, people.

If you’d like to batch this bourbon ginger sweet tea for a crowd, pull out your calculators and get computing! I recommend stirring the ingredients together just before serving and allowing guests to pour their own over glasses of ice. If you want to make these ahead, just leave out the ice and the ginger beer until just before serving to keep the cocktail slightly fizzy and to prevent it from getting watered down. Serve each tea in a tall glass and garnish with a lime wedge if you’re feeling extra fancy.

If you are doing all you can to soak in these last days of summer, give this drink a try. It’s seriously refreshing and makes for a great treat to sip on day or night. Many thanks to Red Diamond for sponsoring this post and to you all for supporting brands that make Wood & Spoon possible. If you give the recipe a try, let me know what you think in the comments section below! Happy Monday!

If you like this recipe you should check out:

Warm Apple Tea

Sweet Tea Hot Toddy

Pinot Margaritas

Grapefruit Moscow Mules

Bourbon Ginger Sweet Tea

Print Recipe

This bourbon ginger sweet tea is a refreshing summertime and Southern take on a bourbon mule!

Author: Kate Wood
Prep Time: 3
Total Time: 3 minutes
Yield: 1
Category: Drink

Ingredients

1–1/2 ounces bourbon
½ ounce lime juice
5 ounces ready to drink sweet tea
2 ounces ginger beer

Instructions

Combine all of the ingredients in a large glass filled with ice. Add an additional ounce of ginger beer if desired. Enjoy!

Coconut Key Lime Cake

11 Comments / Cakes, Uncategorized

I’m going to be honest- this cake makes me want an adult beverage. At nearly 7 months into this pregnancy and with summer just around the corner, just about any lime or coconut flavored food makes me think of margaritas and pina coladas. This coconut key lime cake, with its zesty key lime layers and sticky sweet coconut frosting, has me seeing mirages of boozy frozen treats at every bite, and I am just not even a bit ashamed of that.

I imagine that being huge-pregnant in the summer is one of the least glamorous things ever. It’s not just the lack of adult beverages or the repetitive nature of saying, “I’ll just have water, thanks.” It’s lots of things. For example, have you ever considered how a pregnant woman is to tan the backside of her body? When you’re third-trimestering with a watermelon-sized gut, you can’t just flip over to sun your rear. As a result, it’s only April and I already have golden shins, bronzed kneecaps, and some hindparts that are hovering around a shade that I would best describe as translucent. #sexy

Maternity Clothing Woes

Clothing is hard too. I find myself wearing baggy gym clothes and shapeless sundresses nearly 100% of the time, because otherwise I’m stuck with all those additional layers of mesh and support that comes permanently attached to the waistband of maternity shorts. As if I wasn’t already in a perpetual state of pig-like sweating, just add extra nylon casing around my midsection and just see what happens. FULL ON MAN-SWEATING. I was lucky enough to land a maternity bathing suit that is pretty cute, so at least I’m no longer sporting my yoga pants at the pool. My friend’s tween-age daughter told me (with a shocked look on her face) that she thought it was decent, so I’m going to take that as a compliment and win.

Truly, there is nothing better than being pregnant with a third baby. I’m so incredibly grateful, and the gift here is not lost on me. But come July, when this baby is in my arms and I have a shot at wearing normal clothes and drinking basically anything with tequila in it, I will be in heaven. Seriously.

Coconut Key Lime Cake

This coconut key lime cake is an ode to the pending summer. With sweet and tart lime-scented layers and a marshmallow frosting coated in loads of toasted coconut, it’s basically summer in a dessert. I opted to make and share the recipe now because I had a hunch you all may be looking for some alternative treats on these spring days that feel like mid-July. If you’re as ready for sunshine as I am, lets grab our forks and chat the ins and outs of this cake!

The layers of this coconut key lime cake are scented in two ways. The zest of key limes contributes that notably lime flavor while the juice of the limes add a tart punch and acidity. The cake layers bake up moist and fluffy, slightly more dense than a white cake but with a fine crumb. The frosting here is an old fashioned 7 minute frosting. Not familiar? Egg whites and sugar whip up into a fluffy, marshmallow-esque frosting that is ultra-white, super sticky, and kinda cloud-like. The coconut flavor comes from the smidgen of coconut extract before it’s slathered on the layers of cake. To keep the cake from sticking to everything in its path (and to add a ton of extra coconut flavor!) are coat the whole thing in toasted coconut flakes. DIVINE.

A Few Notes:

So a few questions you may be asking about this coconut key lime cake. Like, what if I can’t find key limes? Totally reasonable. Substitute in the same amount of regular lime juice and zest and the cake will still be fab. Scout’s honor. And what if you’re not into the 7 minute frosting? Also understandable. I’m not always game for the marshmallow flavor, and if that’s you too, try out this buttercream from another favorite cake of mine. Just substitute some coconut extract for the almond extract.

If you need more intel on properly whipping egg whites for the frosting on this coconut key lime cake, you should revisit my last “You Need to Know” post! I chat all the ins and outs of whipping egg whites, so if you’re in the dark, start here! I hope you all get around to making this coconut key lime cake ASAP. It’s sure to get you in the mood for summer. Happy Hump Day and Happy Baking!

If you like this coconut key lime cake you should check out:

Almond Coconut Cake

Bruleed Key Lime Pies

Vegan Coconut Lime Ice Cream Pie

Lemon Olive Oil Pie

Coconut Key Lime Cake

Print Recipe

★★★★★

5 from 2 reviews

This coconut key lime cake has zesty key lime layers, a 7 minute marshmallow coconut frosting, and it topped with toasted coconut!

Author: Kate Wood
Prep Time: 25
Cook Time: 30
Total Time: 55 minutes
Yield: 10
Category: Dessert

Ingredients

For the cake:

1 cup (230 gm) unsalted butter, at room temperature
2–1/4 cups (450 gm) sugar
3 large eggs, at room temperature
1 cup (240 gm) buttermilk, at room temperature
2 tablespoons key lime zest
6 tablespoons key lime juice
3 cups (420 gm) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder

For the frosting (Adapted from Sarah Kieffer):

5 large egg whites, at room temperature
1–2/3 cup sugar
2 tablespoons corn syrup
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon coconut extract
3 cups toasted coconut

Instructions

To prepare the cake:

Preheat the oven to 350 degrees and grease 3-8” pans, lining the bottom with a round of parchment paper. Set aside.
In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 3 minutes. Scrape the sides of the bowl and add the eggs, one at a time, beating for an additional minute afterward. Combine the buttermilk, zest, and juice, and add half of this mixture to the butter mixture. Scrape the sides of the bowl and add the flour, baking soda, salt, and baking powder stirring on low speed. Once almost combined add the remaining milk mixture. Scrape the sides of the bowl and fold in any unincorporated bits into the batter. Divide the batter among the three pans and bake in the oven until a toothpick inserted comes out clean, about 15 minutes. Allow to cool completely.

To prepare the frosting:

Bring an inch of water to a simmer in a medium-sized saucepan on the stove.
Meanwhile, in a large clean bowl or clean bowl of a stand mixer, whisk together the egg whites, sugar, corn syrup, and salt. Put the bowl over the pot of gently simmering water and stir with a spatula until the sugar has melted. You can test this by carefully rubbing the mixture between two fingers. It should feel smooth. Once the mixture reaches about 165 degrees (about 6 minutes on the stove) remove the bowl from the heat and and being whipping the mixture on medium-high speed with a hand mixer or on your stand mixer until stiff peaks have formed, about 8-10 minutes. Add the vanilla and coconut extract and stir in.

To assemble the cake:

Cut the domes off the baked cake layers. Use a bit of frosting to adhere one layer to an 8” cake board or serving plate. Spoon ¾-1 cup of frosting on top of the layer and spread it flat. Repeat this process with the remaining two cake layers and then use the remaining frosting to frost the cake. If desired, you can coat the cake with the toasted coconut flakes, or you can use a torch to carefully toast the meringue frosting. Cake is best served the day it is assembled.

Ginger Margaritas

9 Comments / Food and Drink

Sunday- the day of rest. The day for couch naps and leisurely suppers; the time for extra cups of coffee and folding laundry. To help get you in full-on relaxation mode, I’m sharing a sweet summery cocktail and a few photos from George’s 2nd birthday. Grab some limes, pop a squat, and lets dive into these ginger margaritas!

First Up: George’s Birthday!

A few days ago we had a number of friends and family members over to celebrate our George. On what ended up being the hottest day Alabama has seen all spring, about 30 kids and 30 adults sweat it out in the backyard of our rental home to honor our little buddy with popsicles, balloons, guac, and tacos.

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration — photos by Sam Jones

The party was loads of fun, and I’m so grateful for a handful of folks are eager to love our family. I am, however, still learning how to host people in our home. While I love being surrounded by people I love, I haven’t quite figured out to be at rest in it and just let everyone have a good time. Type A party planners out there- how do you do it? How do you relax long enough to enjoy the party yourself?

Luckily I had the help of Sam Jones, who was standing by to take photos, my mother, pro-babysitter and dishwasher extraordinaire, and my dear friend Rayne who made sure the pitchers of booze stayed brimming and iced down all evening long.

Ginger Margaritas

To make sure the adults stayed well-hydrated, we had a variety of margaritas- both frozen and on-the-rocks lime margs, rosé margs, and a single batch of ginger margaritas, a bright and refreshing drink that I’ve been enjoying a whole lot lately. Because sharing is caring, I’m serving up the recipe for those ginger margaritas to you today to enjoy at your own backyard bashes. After all, our guests need to be served well, right?

Making the Margs

To make these ginger margaritas, we start with the syrup. Fresh ginger root is peeled and roughly chopped before being cooked with sugar and water on medium heat. Once the sugar has dissolved and the syrup has begun to simmer, remove the pan from heat and allow the spicy ginger to infuse into the sugar syrup. Chill the finished syrup in the fridge for future use.

When you’re ready to make your ginger margaritas, simply combine fresh lime juice, tequila, and your pre-made syrup in a tall shaker filled with ice. Shake, shake, shake until icy and pour the mixture into a salt-rimmed glass. These ginger margaritas are super refreshing, a fun and unique take on everyone’s favorite summertime cocktail. This is a beverage that will ensure your party guests come back to all of your future parties- even the hot and sweaty backyard ones.

Happy Sunday to you and thanks for taking a break with me. Enjoy these ginger margaritas during your Sunday day drinking and be sure to check out more cocktails and party inspiration below!

If you like these ginger margaritas you should check out:

Rosé Margaritas

Sparkling Margaritas

Honey Basil Margaritas

Pinot Ritas

Ginger Margaritas

Print Recipe

These ginger margaritas a bright and refreshing, a unique and delicious take on everyone’s favorite tequila cocktail!

Author: Kate Wood
Prep Time: 30
Total Time: 30 minutes
Yield: 1

Ingredients

For the margaritas:

1 ounce silver tequila
1 ounce lime juice
1 ounce ginger syrup

For the ginger syrup:

2/3 cup freshly peeled and sliced ginger
¾ cup sugar
¾ cup water

Instructions

To make the margaritas:

Pour the ingredients into a tall shaker and fill with ice. Shake vigorously for 30 second to allow
the ice to melt and the mixture to chill. Pour the contents of a shaker into a salt rimmed glass
and enjoy!

To make the ginger syrup:

Combine the ingredients in a small saucepan and cook, stirring occasionally, on medium-low
heat until simmering. Allow to cook for an additional 25 minutes on low heat. Strain the ginger
out of the syrup and chill in a heat proof container until cold.

Notes

The syrup recipe will produce enough to make several margaritas.
Only fresh ginger will work for this recipe. Ginger powder, bottled minced ginger, and pickled
ginger are not recommended.

Rosé Margaritas

17 Comments / Food and Drink

Last week, I polled my Instagram followers to find out what cocktail they would be most excited about double fisting for the margarita week celebration that is now upon us. The toss up was between fresh ginger margaritas or rosé margaritas. Although the race was tight, it turns out y’all are a bunch of basic, summer water-loving fools like me.

Now I know being “basic” gets a bad rap, but let me clarify by saying that there is no shame in loving things that are universally good. Rosé wine is so delicious and refreshing that I’m fine to chalk it up among the masses of other Americanized favorites. If yoga pants, La Croix, and sharing photos of your coffee on Instagram can continue to find a home in today’s society then certainly we can all make a little room for the most aesthetically pleasing wine of this millennium, right?

Rosé Margaritas

As it turns out, rosé and the classic margarita are a match made in heaven. I got the idea for this beverage from another cult favorite, Jeni Britton Bauer’s Jeni’s Ice Creams. She recently sent me one of their newest flavors, “Frosé” sorbet, and she recommended topping a scoop with a tequila floater. Booze and dessert? I was sold.

Thankfully, it only took a few tries and a couple of tipsy Tuesdays to land a recipe for these rosé margaritas. In the end, I found that a restrained pour of tequila, a generous amount of lime, and just enough simple syrup could combine with a half serving of rosé to make a beverage that reads equal parts wine and marg. Emphatically, this combo is one serving at all future summer bashes.

Making the Margs

Making rosé margaritas is simple! Combine one ounce each of lime juice and tequila with an 1.5 ounces of simple syrup in a shaker. First, fill with ice and shake until the mixture is seriously icy. Afterwards, pour the contents of the shaker into a salt-rimmed glass and top with four (yes, four) ounces of your favorite rosé wine. I’d recommend one that isn’t too sweet so that the cocktail is balanced.

This recipe batches easily for a crowd. I’d recommend doing the math and shaking the tequila, lime juice, and simple syrup in a large beverage Tupperware. Pour the contents into a large pitcher, stir in the appropriate amount of wine, and serve immediately. I’m not saying you’re going to be everyone’s new BFF, but let’s just assume this to be another universal truth. If you make these rosé margaritas, then they will come.

Happy Margarita Week to you all and special thanks to Kate of Hola Jalapeno! She’s known in these parts for hosting the most KILLER marg party, so be sure to check out her site for a massive amount of other thirsty bloggers who are sharing lime and tequila-infused treats this week. Happy Monday to you and happy drinking!

If you like these rosé margaritas you should check out:

Pinot Ritas

Honey Basil Margaritas

Grapefruit “Tejitos”

Sparkling Margaritas

Grapefruit Moscow Mules

Rosé Margaritas

Print Recipe

★★★★★

5 from 5 reviews

These rosé margaritas are the classic Mexican cocktail with tequila and lime combined with ultra refreshing summer wine. You can easily batch these to serve a crowd, perfect for outdoor parties!

Author: Kate Wood
Prep Time: 5
Total Time: 5 minutes
Yield: 1

Ingredients

1 ounce silver tequila
1 ounce fresh lime juice
1–1/2 ounces simple syrup (made with equal parts water and sugar)
4 ounces rosé wine (I prefer one not too sweet)
salt for rimming glass

Instructions

In a tall shaker, combine the tequila, lime juice, and simple syrup. Fill the shaker with ice and shake vigourously for 30 seconds. Pour the contents of the shake into a salt-rimmer glass and stir in the rosé wine. Add additional simple syrup to taste (depending on your rose wine) and serve immediately.

SaveSave

Pinot Ritas and the Saveur Blog Awards!

8 Comments / Food and Drink

Break out your glassware and some bar snacks because it’s time for show and tell! Today I’m spilling the details of my recent trip to Charleston, SC for the Saveur Blog Awards , and we’re going to talk the ins and outs of these boozy pinot ritas! If you’re curious and thirsty, you most definitely came to the right place!

Charleston, SC

Two weeks ago, we traveled to Charleston as a family, Brett and I the captain and co-pilot to a crew of squirmy Cheerio-throwers in the backseat of our packed-to-the-brim SUV. The kids did terrific on the ride there, in large part due to Mickey Mouse, Cheez-Its, and sugar-coated cereal that I shoved in their mouth any time they opened it to cry. #survival

Where We Stayed

In place of the luxury accommodations we usually opt for, we selected an Airbnb on King Street that boasted quick access to restaurants, coffee shops, and (let’s be honest) Jeni’s Ice Cream. The Saveur events didn’t start until Sunday, so we spent just over 24 hours in the city as a family. It’s fun to watch your kids explore new places, and at 3 and 1, Aimee and George found a bit of adventure everywhere we went. Living room chairs and tables were new jungle gyms. Sidewalks were their ultimate playground for jumping, dancing, and crawling. Friends, I learned last weekend that my kids, given enough patience and nap time and ice cream, are willing and able to travel. While the trip was not without a few hiccups or emergency diaper changes, I think we really have a shot at a future of family traveling. TBD.

Saveur Blog Awards

Once the blog awards crew arrived, the weekend really amped up. I was thrilled to see my dear friend Erin for a second time, and I even got to meet my long-time interwebs lady friend, Rebecca. These two, along with the multitude of other beautiful faces I met throughout the weekend, filled the days with laughter and served as excellent sources of encouragement and relation. Sometimes, as a blogger, you start to feel a little like an island, and it was so reassuring to hear from friends who are in the thick too.

Making New Friends

The kind folks at Saveur set up a fabulous weekend of events for the finalists, including tours of Charleston, cocktail parties, pub crawls, and even panel discussions where we got to hear from industry experts about the ins and out of marketing, brand management, publishing, and social issues within the food industry. Yes, I met Deb, the fairy Godmother of blogging, and yes, she is as delightful and charming and sincere as you might have gathered from her writing. We heard from a number of other authors and even a few Southern entrepreneurs like Carrie Morey and Brooks Reitz.

My biggest surprise of the weekend was how kind everyone was! Sure, we were all on our best behavior for the weekend, but I was still shocked at how quickly I grew to like so many of the other bloggers and Saveur staff members. It kinda felt like a weekend of summer camp, except there was a ton of booze, the food was great, and no one woke up covered in shaving cream or sunblock. Basically, it was just really rewarding to share in the excitement with a lot of like-minded people, and that was probably the best part of the whole trip.

A “W” for Wood and Spoon!

I was honored to bring home the Reader’s Choice Award in the Best Baking and Sweets category. Although I attribute the win, in large, to the votes of my husband and my crazy-dedicated Selma friends, I am also aware that much of the success of this baby blog has been due to the help, encouragement, and inspiration that I’ve received from other blogger friends like Erin and Rebecca. It’s kinda like that scene from “Mean Girls” where Katy Herron breaks her homecoming crown into pieces and throws bits of it to other girls in the crowd; any win I experience in this new “career” is shared with the beautiful friends who have sewn into this site.

It’s a thrill to bring home a trophy, but the joy comes with the people who earned it with me. I will forever pinch myself with delight that I get to do something I love so much and that other people, like you readers, want to be a part of it. So thanks. Y’all are the best.

Pinot Ritas

Alright, now let’s talk about these pinot ritas. This recipe was inspired by a cocktail we enjoyed on our recent trip to Portland. Leading up to the awards weekend, we were promoted by Savuer to create a seasonal cocktail recipe using tequila. The winning cocktails were shared at the opening ceremony night, and although my cocktail didn’t win, I couldn’t stand to not share the recipe with you all. Made with a pinot noir simple syrup and classic margarita ingredients, these pinot ritas are sweet, tart, and boozy in all the right places. You need them. So let’s learn how to make ’em.

Making Pinot Ritas

We start by preparing the pinot noir reduction. Simply cook down the red wine with a bit of sugar until it becomes thick and syrupy. You can prep this in advance and store it in the fridge for up to two weeks. Once the reduction cools, making pinot ritas is rather like making a classic margarita. Add some tequila, orange liquor, lime juice, and the pinot noir syrup to a cocktail shaker filled with ice. Shake, shake, and shake some more until the whole thing chills. Pour the contents of the shaker into a salt-rimmed glass and garnish it with a lime wedge. Easy as pie, these pinot ritas are a surefire way into the hearts of both wine enthusiasts and tequila lovers. Everybody wins.

So whip up a glass (or four) of these pinot ritas to start your week off on the right foot. These boozy treats are perfect for the fall and are a must-make in the weekends ahead. Give them a try and let me know what you think! Thank you again for all of your votes, support, and enthusiasm for baking and sweets. You guys make this worthwhile and I couldn’t ask for any more than what you’ve given me. Cheers to you!

If you like these Pinot Ritas, you should check out:

Honey Basil Margaritas

Sparkling Margaritas

Grapefruit Moscow Mules

Grapefruit Tejitos

Pinot Ritas

Print Recipe

Made with a pinot noir simple syrup, these pinot ritas a sweet and tart, wine-flavored take on the classic margarita. Make one or batch it for a crowd!

Author: Kate Wood
Prep Time: 15
Cook Time: 1
Total Time: 30
Yield: 1

Ingredients

For the pinot noir syrup:

8 ounces pinot noir
1/2 cup sugar

For the Pinot Rita:

Margarita salt (Optional)
2 ounces tequila blanco
1 ounce fresh-squeezed lime juice
1 ounce pinot noir syrup (Recipe below)
1/2 ounce Cointreau, or other orange flavored liquor
Lime wedges, for serving (Optional)

Instructions

To prepare the pinot noir syrup:

Stir the pinot noir and sugar in a small saucepan set over medium heat. Bring to a boil and continue to cook until the contents of the pan have been reduced to 4 ounces, about 15 minutes. Allow to cool and chill completely in a heat-proof container in the fridge. The syrup will make about 4 Pinot Ritas.

To prepare the pinot rita:

Salt the rim of your glass, if desired. Combine the tequila, lime juice, pinot noir syrup, and Cointreau in a cocktail shaker. Fill the shaker with ice and shake vigorously for about 30 seconds. Pour the entire contents of the shaker into the prepared glass. Serve with a lime wedge, if desired.

Sparkling Margaritas

15 Comments / Food and Drink

These sparkling margaritas are so festive, so perfectly tart and bubbly, that I decided to write a little short story about them. I’ll let you read it if you promise not to laugh. You’ll catch on soon enough that I spend a lot of hours of my life reading children’s stories to my babies, and if you’re in the same boat as me, I bet you’ll be able to identify which story this little tidbit is inspired by.

If You Give a Girl a Sparkling Margarita

If you give a girl a sparkling margarita, she’s going to want some chips and queso. She’ll go to the store to pick up some cheese, and while she’s there, she’ll see some rainbow sprinkles. It will remind her of her favorite confetti ice cream cake, and she will end up wanting to make it. She’ll buy her queso and sprinkles and then head home to begin baking.

While she’s waiting for the cake to bake, she will call a friend to come over for a visit. They’ll sit and chat, laughing over toasty mugs of coffee and cream. And because a cup of coffee isn’t the same without treats to enjoy it with, she will pull a few confetti scones out of the freezer for them to enjoy together. Of course, seeing the sprinkles will remind her of the cake in the oven, which by now has baked a few minutes too long. The girl will curse her oven and dump out the cake, saving a few crumbs to munch on (because even burnt cake is better than none at all, right?) A

ll of those sweet bites will make her crave something salty so she will heat up some tacos from the night before. She’ll need lettuce, tomatoes, and maybe even a sprinkle of cheese, which will remind her of her chips and queso. And chances are, once she starts eating her chips and queso… she’s going to want a sparkling margarita. The end.

Sparkling Margaritas

“Mercy, someone get this girl out of the house.” I can hear you all now. Yes, it’s probably a bad sign that children’s literature has infiltrated so deep into my thought processes, but the truth remains that if you give this girl some Mexican food, she’s absolutely going to require a marg. So let’s cut to the chase and chat about these sparkling margaritas.

This recipe was inspired by a menu item on one of my favorite local Mexican restaurants. Their cocktail menu spans an entire page, but there’s always a few standouts for me, namely their “St. Rita.” A blend of sour mix, St. Germaine, tequila, and cava, the St. Rita is indeed heavenly. Wanting to enjoy a sweet and fizzy beverage from the comfort of my own home, I started testing recipes and I am thrilled with the outcome.

Making the Margaritas

These sparkling margaritas start similarly to your average marg. Fresh squeezed lime juice, tequila, ice… you know the drill. We add elderflower liquor for a sweet and floral punch. Finally, the whole thing gets shaken to oblivion in a cocktail shaker. Once everything is icy and suspended together in that frosty shaker, it gets poured into a salt-rimmed glass and topped with a few ounces of sparkling wine. At first taste, these sparkling margaritas are perfectly sweet and sour, with effervescent little bubbles that make each sip feel like a tastebud fiesta in your mouth. Pure magic.

I’m one of many bloggers who will be sharing margarita and tequila-filled recipes over the next few days for Margarita Week. Kate from ¡HOLA! JALAPEÑO has organized this boozy round-up of recipes to ensure that your Cinco de Mayo party is nothing short of delicious, so I hope you’ll check out the other sites involved.

If you’re looking for an extra bougie (in case you’re wondering, Mom, that means bourgeoisie), South-of-the-border beverage, these sparkling margaritas are the way to go. Pinkies out and enjoy! I’ll be sharing an additional recipe this week on Friday along with a round-up of Mother’s Day breakfast menus, so love your mama and check that out! As always, you can sign up to receive blog posts straight to your email, so if you haven’t done that already, now is the perfect time to do so. Have a great week and Happy Cinco de Mayo!

If you like these sparkling margaritas, you may also like:

Honey Basil Margaritas

Grapefruit Tejitos

Grapefruit Moscow Mules

Vegan Coconut Lime Ice Cream Pie

Sparkling Margaritas

Print Recipe

Sparkling margaritas are a sweet and bubbling version of the classic cocktail, flavored with elderflower liquor and champagne.

Author: Kate Wood
Prep Time: 5
Total Time: 5 minutes
Yield: 1

Ingredients

1 ounce lime juice (about 1 lime)
1–1/2 ounce elderflower liquor (like St. Germaine)
1 ounce tequila blanco
1/2 ounce simple syrup (optional-see notes)
2 ounces sparkling wine ( or cava/champagne)

Instructions

Combine the lime juice, elderflower liquor, tequila, and simple syrup (optional)in a shaker and fill with ice. Shake vigorously for about 30 seconds. Pour the contents of the shaker in a tall glass and top with the cava. Stir gently and enjoy!

Notes

Serve with a salted and sugared glass rim, if desired.
I prefer a dry sparkling wine for this recipe.
If you prefer a sweeter cocktail, add the 1/2 ounce of simple syrup. This is optional and should be used according to your taste.

Nutrition

Calories: 152
Sugar: 4
Sodium: 19
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 12
Protein: 0
Cholesterol: 0

Vegan Coconut Lime Ice Cream Pie

6 Comments / Frozen Desserts, Pies and Tarts

Let’s challenge ourselves. Let’s move beyond what we know we can do and into something we’re not sure of. Let’s leave it all on the field, balls to the wall, and just go for it. I’m talking

Vegan.

Ice cream.

Pie.

Not interested? Well, initially I wasn’t either. But tempted by a recipe contest on Food52, I decided to try my hand at making a dairy free frozen dessert.

What started as an idea became an obsession, and I will tell you that I am now a believer in dairy-free ice cream.

To be honest, this was scary for me. I don’t typically like to mess with a good thing and let’s be honest- ice cream from cow’s milk is good. Reeaaal good. But I threw it out there and what I got back after a few misfires was worth the effort. Zesty lime, macerated strawberries, and an extra thick graham cracker crust makes this coconut milk based ice cream pie a home run for any summer gathering.

Trust me on this one. Don’t knock it till you try it.

Vegan Coconut Lime Ice Cream Pie

Print Recipe

This vegan coconut lime ice cream pie, made up of zesty lime, macerated strawberries, and an extra thick graham cracker crust is a winning option for lighter, frozen desserts.

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour

Ingredients

For the crust

2 sleeves of graham crackers
1/2 teaspoon salt
2 tablespoons brown sugar, packed
3 tablespoons coconut oil, melted

For the ice cream filling

28 ounces whole fat coconut milk, refrigerated and divided
2 teaspoons lime zest
3 tablespoons lime juice
2.5 cups powdered sugar
1 teaspoon vanilla

For the strawberry topping

1/2 cup sliced strawberries
3 tablespoons sugar
2 teaspoons of lime juice

Instructions

To prepare the crust

Preheat oven to 350 degrees.
Place graham crackers in a food processor and process into crumbs. Pulse in salt and coconut oil until the crumbs are moistened and clumping together.
Pat crumbs into a 9″ metal pie pan being sure to cover the sides of the pan in a thick layer of crumbs. Reserve any extra crumbs to use as pie topping.
Bake pie crust in the oven for 8-9 minutes or until crumbs are firm in the bottom of the pan. Allow to cool to room temperature.

To prepare ice cream

Open the refrigerated cans of coconut milk and separate the watery portion of the coconut milk from the solid portion.
Combine the solid portion of coconut milk with the lime zest, lime juice, sugar, and vanilla.
Add about 1/2 of the coconut water and stir until smooth and combined. Mixture will be about as thick as melted ice cream.
Pour this mixture in to an ice cream machine and churn according to the machine’s directions. It took my machine about 15 minutes for the coconut ice cream to be done. It will look like soft serve frozen yogurt when done.
Spoon ice cream into prepared pie crust and freeze until solid.
Once pie is frozen and ready to eat, prepare the strawberry topping. Mix strawberries with sugar and lime juice and allow to sit at room temperature for 10 minutes. Serve on top of pie slices along with extra crust crumbs.

Notes

Be sure to use full-fat coconut milk and NOT low-fat or cream of coconut. Trust me: I tried and they will not work.
Substitute another berry or different fruit topping for the strawberries. If it’s delicious- email me! I want to hear all about it.