August 8, 2017

Spicy Pineapple Grapefruit Paloma

Have I ever mentioned how much I love a good tequila drink? To me, there is nothing that says summer like a Margarita or Paloma.  Variations of these that use fresh, seasonal ingredients are even better!

When I was at the farmer’s market the other day, I noticed a ton of beautiful pineapples, and I had to buy one to use in a cocktail.  Which is how we got to… the Spicy Pineapple Grapefruit Paloma!

Here’s what you need:
-silver tequila
-pineapple juice
-fresh grapefruit
-fresh limes
-lime juice
-simple syrup
-chili salt

Here’s what to do:
1) Pour some chili salt onto a flat plate.  Take a lime wedge and wet the rim of your cocktail glasses, and place the wetted rim on the plate of chili salt to line the rim.

2) Once your rim is lined, set glass aside.  In a cocktail shaker, combine ice, 2 oz. tequila, a splash of lime juice, a splash of simple syrup, 1/2 cup of grapefruit juice and 1.5 cups of pineapple juice.  Shake ingredients until well combined.

3) Pour mixture into each rimmed cocktail glass.

4) Garnish each glass  with a lime slice and grapefruit slice.

Sip, and enjoy! But be careful… that chili salt is spicy!

We served this bad boy for a Taco Tuesday dinner, which will be up on the blog soon, and it was the perfect festive complement to a delicious summer dinner.

Until next time… Cheers!

xx, Abby
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February 14, 2017

Mexican Mule

I think it’s officially that time of winter where I am becoming over it. I typically really love winter, and can always get behind a good snowfall. But, I always hit a point where I start craving sunnier weather, and I felt a bit of that after our big storm in NYC this past weekend.

In an effort to warm myself up, I decided to shake up a spicy new cocktail, the Mexican Mule. I tried one of these recently while getting tacos with a friend and I fell in LOVE.

Here’s what you need:

-ginger beer
-fresh limes
-fresh jalapeños
-fresh mint
-simple syrup
-cocktail shaker

Here’s what to do:

1) In your cocktail shaker, combine ice, 2 oz. of tequila, 1/2 oz of simple syrup, 3/4 oz of fresh squeezed lime juice and a jalapeño wedge. Shake until well mixed.

2) Fill you cocktail glasses with ice, and pour mixture from cocktail shaker into each, filling about 3/4 of the way.

3) Top each mixture with ginger beer, filling the glass. Garnish with fresh lime slice, jalapeño slice and sprig of mint.

Boom! The addition of the jalapeño slice to the cocktail shaker adds a little bit of spice without being too overwhelming.

Cheers to staying warm this winter.. I hope this cocktail will help to thaw you out!

Until next time…


xx, Abby
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May 3, 2016

Spicy Paloma


Cinco de Mayo is right around the corner (how did that creep up so quickly?!?) and we know you are looking to celebrate with a cool drink in hand, and luckily so am I!

We recently pulled off the most gorgeous surprise wedding you ever saw in your whole life, and we included not one, but TWO signature cocktails as an extra party detail. One of these cocktails was the Spicy Paloma.  Before this party, I had also recently tried my first Spicy Paloma while out to dinner with some friends at a Mexican restaurant in Brooklyn, and HOLY WOW it was good!

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Seeing as how I had Spicy Paloma’s staring me in the face on two separate occasions recently, I figured that was a sign from the universe that I had to make them myself.

Here’s what you need: 

-your favorite tequila (I used Patron Silver)
-fresh grapefruit juice
-fresh grapefruits
-simple syrup
-soda water
-course salt


Here’s what to do:
1) Cut a lime wedge and use that wedge to wet the rim of your cocktail glasses.  Place your sea salt on a flat plate, and use that plate to line the wetted rim of your glass with salt.
2) Fill each newly salted glass halfway with ice.
3) Measure out 1.5 oz. of tequila into each glass.
4) Measure 3 oz. of fresh grapefruit juice and 1 oz. of simple syrup into each glass.
5) Add a splash of club soda to top off each glass. Lightly stir to combine all ingredients.
6) Slice up your jalapeño and add to each drink as garnish. You can also slice up some fresh grapefruit or orange to add as garnish!


Boom! For added spice, you can add some more jalapeño slices for garnish.


Be sure to serve this spicy little number up at your Cinco de Mayo party, paired with some tacos or gauc.  It is sure to be a hit!

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xx, Abby
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April 19, 2016

Classic Margarita’s with a Chipotle-Salt Rim


All joking aside, my absolute favorite thing to drink is a margarita, and my favorite thing to eat is guacamole and chips.  Give me that combo and I am the happiest person alive.

My friend Jenny and I studied abroad together in London, and made it an adventure to find the best Mexican restaurants while we were over there.  England isn’t exactly known for it’s Mexican cuisine, so anytime we found one that we liked, we would get way too excited about it. Now, anytime she visits me in NYC or I her in Boston, it is our tradition to go get Mexican.


When we were roommates in college, my friend Stephanie and I would often make a huge batch of guac, turn on a movie, and sit and eat the whole thing for dinner.  Was this a healthy dinner choice? Not at all. But it was so damn good that we didn’t care.

And that’s only two guac/ margarita stories out of the many that I have. Do you see how much I love Mexican food?


Stephanie has since shared her delicious guacamole recipe with me, and now every time I make it, it is met with enthusiasm and appreciation. And now, I will share it with you.  Along with my favorite margarita recipe, with a nice, zesty, chipotle-salt rim.

You ready? Here we go!

Stephanie’s Guacamole

-4 avocados
-1 tomato (I like to use beefsteak or roma)
-1/4 white onion
-1/4 red onion
-1 clove garlic
-1 lime
-1 jalepeño
-1 tsp. cumin
-a few springs of cilantro
-salt & pepper to taste


Here’s what to do:

1) Cut your avocados in half, remove pit and scoop out into bowl.  Mash up halves until smooth and creamy, leaving a few chunks.
2) Dice your tomato and add as much as you’d like to the bowl with avocado.  I typically like to add 1/2, but add more if you like it tomato-ey!
3) Finely chop your white and red onions, and garlic and add to bowl with avocado and tomato.
4) Cut lime in half.  Squeeze the juice of one of the halves into your bowl with other ingredients.
5) Cut a few slices of your jalapeño.  Remove seeds from inside and dice the outer round of the jalapeño.  Add as much jalapeño as you’d like, depending on how spicy you’d like it.
6) Add tsp of cumin, and large pinch each of salt and pepper and stir.
7) Dice 6-10 cilantro leaves and add to mixture.  Mix again. Add salt and pepper to taste.



Ok, now onto the margaritas.  I used to be a frozen margarita kind of gal, but now with more experience in drinking and also the fading of my sweet tooth, I am all about the classic, on the rocks, with a salted rim.  I also love some spice, so i decided to try making this with a chipotle-salt rim.  I tried this while out on one of my many Mexican food adventures and fell in LOVE.

Here’s what you need:

-tequila (I prefer Patron silver)
-5 limes
-simple syrup
-cocktail shaker
-chipotle salt


Here’s what to do:
1) Take your limes and fresh squeeze 2 oz of juice. Add to your cocktail shaker. Also add ice to shaker.
2) Measure out 2 oz. of cointreau and 4 oz. of tequila into your shaker.
3) Add 1/2 oz. of simple syrup to shaker.  Shake up all ingredients.
4) Take a lime wedge to the rim of each of your glasses to wet them.  Pour a layer of your chipotle salt onto a flat plate.  Place your wetted rims on the plate of chipotle salt and turn, to rim your glass.


5) Garnish each glass with a lime wedge and fill with a few cubes of ice.
6) Pour mixture from cocktail shaker into each glass, dividing evenly between then two.





Feel free to add more simple syrup or tequila, depending on how strong or sweet you would like your drink.  Pair this margarita with the guacamole and you’ve got yourself a spicy and festive situation.



Cheers! See ya next week.

xx, Abby
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May 5, 2015

A quick and tasty weeknight Cinco De Mayo celebration

We have an intense love of Mexican food at LMP, so what better way to celebrate than with a quick and easy make-your-own taco party.
Taco parties are super simple because you can prep almost everything in advance. We shredded the crisp iceberg lettuce, made the homemade salsa and mixed up some delicious ranch dip the night before. Put each into a bowl and they’re good to go in the fridge until the next day. Easy as can be. Short on time? There are tons of amazing jarred salsas out there – try Whole Foods for a great selection. The only thing we recommend doing day of is sautéing the meat so it’s fresh!
We ditched our usual vases for colorful tomato cans from last week’s spaghetti and meatball dinner. What could be easier?
We loved serving chips out of these colorful terra-cotta pots, which we created using a quick coat of spray paint. Spray paint is the best way to transform the ordinary into the extraordinary. Spray your pots the night before, and hang a colorful and traditional Del Sol cut Paper banner; we found this one at Party City.
To add a little crunch, we served up some red, white and green veggies — a nod to the colors of the Mexican Flag. Wash and slice all veggies the night before and store in plastic bags. The veggies were served in single serving shot glasses with a little ranch dip on the bottom of each.
Margaritas and beer are both no-brainers for a Mexican Fiesta. If you have time, homemade margaritas are worth the extra few steps. This recipe is one of our favorites. We topped off our margaritas with mustache straws and covered our beers with colorful serapes, both from Party City.
Need something sweet? We found these delicious Salted Margarita Lollipops on Etsy.

Feliz Cinco De Mayo!!

All photos above taken by Dave Robbins Photography.

xx, Michelle
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