brandivate beverage of the week - Archives

August 2020

August 28, 2020

It’s Friday and time for the brandivate beverage of the week! We are preparing this post a wee bit early this week (Wednesday) amidst the “calm before the storm” as we are bracing for Hurricane Laura’s arrival. We couldn’t resist the festive vibe of this can from Deep Ellum Brewing Company​ as it screams summer and its beautiful rosy red hues are a perfect reflection of the season. This so perfectly named, Deep Summer Ale, is laced with floral hibiscus notes, chamomile flowers and lemon peel making it a quick sipper on a hot, hurricane prepping day.

Enough about the beer, let’s talk about the real star of this week’s photograph, that gorgeous rolling cooler from the amazing folks at Peerless Umbrella​. We can’t tell you how incredible this guy is – two doors atop it allowing quick access to your refreshing delights, a bottle opener and drop can to mitigate that dreaded after party cleanup and wheels that rival any pair of your greatest skates! Go ahead, compare, we dare ya! A sincere thank you to Dan Edge​, Charity Gibson​, and Anya McIntosh​ for their generous gift.

So, tell us, how are you all rolling into the weekend? #bbotw

August 21, 2020

It’s Friday and time for the nearly patented brandivate beverage of the week! This week we are taking a trip to Mexico by enjoying a Oaxacan Phantom – a drink inspired by a recipe from Iron Chef Alex Guarnaschelli. Before we get to the drink, how AMAZING does that bar mat look from our good pal Miles Wadsworth at LogoMats? If you think it looks as fantastic as we do, click the product link in the comments to see for yourself. As for the drink itself, it’s essentially a very spicy margarita with homemade ghost pepper simple syrup. It’s tangy, spicy, and eminently drinkable on a late summer afternoon. The full recipe is below.

How are celebrating the end of a productive week?

 

Recipe: Oaxacan Phantom

  • 2 ½ oz Resposado Tequila

  • 1 oz Ghost Pepper Simple Syrup (recipe below)

  • ½ oz Grand Marnier

  • ½ oz fresh lime juice

  • ½ oz fresh lemon juice

  • Tajin chili salt to rim the glass

  • Lime wheel for garnish

 

Add all ingredients together with ice in a cocktail shaker and shake for at least 20 seconds. Strain over fresh ice in a rocks glass with a chili salt rim. Serve with a lime wheel and enjoy.

 

Recipe: Ghost Pepper Simple Syrup

Add 1 cup of water, 1 cup of pure cane sugar, and one dried ghost chili pepper in a small saucepan. Bring to a boil and stir until the sugar is fully dissolved. Remove from heat and let cool for 1 hour before storing in a bottle in your refrigerator.  

August 14, 2020

It’s Friday and time for the brandivate beverage of the week! Taking a walk on the adventurous side this week with an inspired cocktail from the folks over at Texas Monthly magazine. We did our spin on it and threw in the best ice on the planet, the greatness that is Sonic Drive-In cubes!

Recipe: Piquant Sunset

 

  • 1/4 ounce hot sauce

  • 1/2 ounce freshly squeezed lemon juice

  • 1/4 ounce simple syrup

  • 1 1/2 ounces bourbon

  • 3 dashes Worcestershire sauce (extra shot of bourbon for those who pronounce that name correctly)

  • 1 chile de arbol for garnish


There you have it...the "Old Pepper" or as we here at brandivate like to call it, the Piquant Sunset.

How are you all firing up for the weekend? #bbotw

August 7, 2020

It’s Friday and most certainly time for the brandivate beverage of the week! To go along with our Tiki playlist from yesterday, we are enjoying a Mai Tai using the original 1944 recipe created by Victor Bergeron, better known as Trader Vic. To be clear, this isn’t your usual super sweet, day-glo orange cocktail with a lake of overproof rum floating on top. Rather, this is a well-balanced masterpiece from the golden age of Tiki. Bottom line: it’s the consummate Tiki recipe and truly timeless – especially when enjoyed from a Tiki glass.

 

How are you celebrating the end of a productive week?

 

Recipe: Mai Tai

  • 1 oz fresh lime juice

  • 1/2 oz orange Curacao

  • 1/4 oz orgeat syrup

  • 1/4 oz simple syrup

  • 1 oz dark Jamaican rum

  • 1 oz aged Haitian rhum

 

Shake all ingredients over ice, pour into your Tiki glass, and fill to the rim with crushed ice. Garnish with a spent lime shell (peel side up) and a sprig of mint. #bbotw