The Shiner Series: FM 966 Farmhouse Ale

I live and work in the country. A small Texas town similar to Shiner. When I give directions to folks from a big city, referencing a Farm to Market road is often met with a confused question mark. FM? What’s that? Always makes me giggle.

This ale is named after FM 966 located in Shiner, TX. I’d never tried a Farmhouse Ale before, but I really enjoyed this special Spring brew. This ale is super drinkable and delicious – smooth, refreshing, and perfect to sip on a warm Spring day in Texas!

From the label: “A few centuries ago, during the cold winter months, farmhands in Europe brewed a ‘seasonal provision’ Farmhouse Ale to be enjoyed once spring rolled around. In the farmlands of Shiner, TX that tradition lives on which is why our tribute to this style uses Golding, Sterling and Meridian hops for a sweet yet lightly spiced flavor. Our incredibly refreshing farmhouse ale bears the name of the farm to market road just to the south of where our brewery has proudly stood for over 100 years.”

Blackberry Mojito

Not sure when I became such a mojito person, but now it’s totally my go-to drink at home when I’m craving a little something. Maybe it’s because my mint plant is still booming, or maybe it’s just because I like mashing things together in a glass. Regardless, when I saw blackberries for next to nothing at the grocery store, I bought a few packs with smoothies and mojitos in mind.

While you can definitely use some simple syrup, one random thing I like to use when making mojitos is raw cane sugar instead. The tart blackberries and lime with the sharp mint and a touch of sugar makes for a beautiful and delicious drink. This definitely won’t be the last mojito you see around here!

Blackberry Mojito

Ingredients:
4 blackberries
4 mint leaves
1 tsp raw cane sugar (like Sugar in the Raw – I just use a 5 gram packet)
1/2 lime, juiced
1 1/2 oz white rum
Soda water

Yield: 1 drink

Directions:
Muddle the blackberries, mint, sugar, and lime juice in the bottom of your glass. Add the rum and stir. Top it off with some soda water and garnish as desired.

Source: Slightly adapted from One Martini at a Time

Clementine Martini

There’s so much beautiful winter citrus in season right now, just asking to be transformed into something tasty. I have a big bag of clementines that I can’t eat fast enough, so decided to use some of them to make this sweet and light cocktail.

OXO also recently gifted me a set of cute mini measuring beakers that I was eager to use. Aren’t they adorable? Perfect for Beckster’s Laboratory! They make measuring small amounts of liquid quick and easy.

Gin + Clementine + Lime = Yum!

This recipe can be used with all kinds of juices like pomegranate, blood orange, and grapefruit – I can’t wait to try some different variations!

Cheers and hope yall have a very Merry Christmas!

Clementine Martini

Ingredients:
1 1/2 oz gin
1/2 oz triple sec
4 clementines, juiced
1 Tbsp fresh lime juice
Ice cubes
Slice of clementine for garnish

Source: 1 drink

Directions:
In cocktail shaker filled with ice, add gin, triple sec, and juices. Cover and shake until well mixed.

Strain into a martini glass and garnish as desired.

Source: Slightly adapted from Betty Crocker

Cherry Lime Mojito

Mojitos have become one of my favorite drinks – you can do so much with different flavors and ingredients to create a tasty cocktail. Plus, fresh mint is just plain awesome.

This drink is basically a grown up cherry limeade. The tart lime mixed with the sweet cherry and of course, the delicious rum, is a refreshing treat for the summertime heat. I first made these for me and my husband and we absolutely loved them. I’m currently visiting home – my mom and younger brother had never tried a mojito before so I made a few last night. It’s always fun to give people a taste of something new!

Cherry Lime Mojito

Ingredients:
2-3 cherries, pitted and quartered
3 mint leaves
1/4 lime cut into wedges
3/4 tsp turbinado sugar
1 oz white rum (2 oz if you like it stronger!)
1 cup carbonated water (lemon-lime flavored if possible! Sprite works too)

Yield: 1 drink

Directions:
Place cherries, mint, sugar, and lime in a tall glass. Muddle the ingredients together at the bottom of the glass. Add a few ice cubes and pour in the rum. Fill the glass the rest of the way with carbonated water and garnish as desired. Serve and enjoy!

Source: Seafield Farm

Skinny Colada

Fresh coconut water, pineapple juice, and rum = a delicious skinny piña colada! This month’s cocktail is light, tasty, and perfect to make if you’re looking to use up some fresh coconuts! (which by the way, are quite a task to open!) You can make it strong or add some extra pineapple juice if you’re a lightweight like me. Either way, you’ll feel like you’re sipping a drink on a tropical vacation without the usual calories!

Skinny Colada

Ingredients:
1.5 ounces rum
2 ounce pineapple juice
4 ounces coconut water (fresh or bought)
Lime for garnish

Yield: 1 drink

Directions:
Fill a cocktail shaker with ice. Combine the rum and pineapple juice and shake vigorously. Pour coconut water into a glass and top with pineapple-rum mixture. Garnish with a lime or however you like and enjoy!

Source: Everyday Maven

Mango Margarita

This fruity drink would be mighty tasty for any upcoming Cinco de Mayo celebrations! The fresh mango is absolutely delicious and the drink is so refreshing. Which is nice because in our home, we try to just use our fans versus the A/C for as long as possible. This is starting to get hard, given that we live in Texas and I’ve had the oven on most of the day! I know we’ll give in soon enough, but in the meantime, we’ll keep enjoying some more cool drinks to ease the heat.

Mango Margarita

Ingredients:
3 oz tequila
1 1/2 oz triple sec
2 oz orange juice
1/2 oz simple syrup (equal parts water & sugar mixed together)
2 to 2 1/2 cups crushed ice
4 oz fresh or frozen chopped mango
Salt or sugar, for rimming (optional)

Yield: 2-3 servings

Directions:
Combine the mango, tequila, triple sec, orange juice, and simple syrup in a blender. Add in 2 cups of ice an blend until smooth. If desired, add additional ice to achieve a thicker consistency. Serve in chilled glasses rimmed with salt or sugar (optional). Sip and enjoy!

Source: Annie’s Eats

Homemade Flour Tortillas

Tortillas are one of those things that after making them from scratch, the store bought variety just aren’t the same. Yes, it takes a little time and effort, but if you have both of those, I’d definitely go for it!

I used this recipe with the brisket tacos from the last post, but halved the recipe and made them half the size to give them a bite-sized feel. You can use these for regular tacos or fajitas, breakfast burritos, or just heated with some butter as a simple snack. (Am I the only one who does that?) Not only do they taste great and fresh, but you can really impress folks with your tortilla-making skills at your next fiesta!

Homemade Flour Tortillas

Ingredients: 
3 cups all-purpose flour
2 tsp baking powder
1 heaping tsp salt
5 Tbsp unsalted butter, softened (or shortening)
3/4 to 1 cup water

Yield: 12 tortillas

Directions:
Combine the flour, baking powder, salt, and butter in the bowl of a food processor fitted with the dough blade. Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl.

With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball. Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour. If it’s too dry, add a bit more water.

Transfer the dough to a lightly floured work surface and divide into 12 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.

Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc. Dust dough lightly with flour and roll it into a very thin circle, 8 inches in diameter, with a rolling pin.

Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff) Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.

Source: Annie’s Eats - she gives step by step photos too!

Watermelon Tequila Mojito

I’m such a fruity drink girl. (if you haven’t noticed) We’ve been on a watermelon kick lately and it’s already getting warm here in TX – so I thought a nice refreshing watermelon infused drink would hit the spot.

I haven’t had a mojito in a long time and forgot how tasty they are. This one is no exception – the lime, mint, watermelon, and tequila are a dreamy combination. It’s not too sweet and has just enough of a kick for my liking, though you can easily make it stronger if you’re not a lightweight like me. Plus, how can a drink so bright and cheery be bad? I’m sure we’ll be having plenty of these throughout the season and I can’t wait!

Watermelon Tequila Mojito

Ingredients:
10 mint leaves
1/2 of a lime, cut into three wedges
2 – 3 tsp sugar, depending on how sweet you like your drink
3 Tbsp tequila
Ice cubes
About 1/2 cup seedless watermelon, blended until liquidized and strained
Splash of lemon-lime soda or sparkling water
Mint and lime for garnish (optional)

Directions:
In a glass, muddle the mint, lime wedges, and sugar. Add the tequila and stir to mix and dissolve the sugar.  Add ice, watermelon juice, and the soda or sparkling water and combine. Garnish with a slice of lime and mint leaves, if desired.

Source: Girl Cooks World

Little Devil

Happy Leap Day! This month’s cocktail is one I found called the “Little Devil”. My hubby described it rightfully as an extra powerful Mike’s Hard Lemonade. The citrus flavor of the fresh lemon juice and the triple sec blended beautifully with the rum and gin. It is sweet and sour and leaves it’s mark – but not too powerful – just like you’d expect a little devil to be.

Plus the cherry is an added bonus – it gives the drink a slight devilish hue and provides something tasty to eat at the end!

Little Devil

Ingredients:
1 1/2 oz light rum
1 1/2 oz gin
4 tsp triple sec
4 tsp fresh lemon juice
Maraschino cherry

Yield: 1 drink

Instructions:
Combine all of the  liquids into a cocktail shaker and add ice. Shake for about 10 seconds and strain into a glass. Add a cherry to the glass and enjoy!

Source: Drink of the Week

The Shiner Series: Wild Hare Pale Ale

I always get so giddy when I find out about a new Shiner brew. Needless to say, I couldn’t wait to get my paws on their new Wild Hare Pale Ale. I haven’t tried many ales in my life, but this one had a bolder flavor than I was expecting. The hops make themselves known from the start and I was impressed with the ”rich malt flavor” they promised. It’s golden amber color was beautiful and you can definitely pick up on a light taste of citrus and pine.

This is actually the first ale ever made at the Spoetzl Brewery. I say “well done!” to the first timers and can’t wait to see what else they have up their sleeves!

And to top it off, they have fun retro-style commercials:

Wild Hare Pale Ale: Characteristics

Wild Hare Pale Ale: Dominance

Wild Hare Pale Ale: Breeding Habits