A Pitcher of Beer Margaritas for a Very American Cinco de Mayo

posted in: Cinco de Mayo, Cocktails, Holidays | 1

beer margarita recipe cinco de mayoMargaritas are like baskets of chips and salsa at a Mexican restaurant — you can’t have just one. That’s why when I make margaritas, I make them by the pitcher.

Now, you’re probably already wondering, “How on earth do you squeeze so many limes? It would take forever to fill a pitcher!”

Well… I know I’m usually all, “Don’t be an asshole; take 30 seconds to squeeze some fresh juice out of a citrus fruit for your goddamn cocktail, you monster!” But I must admit, this drink is my one exception to my self-imposed fresh-citrus-juice rule. That’s in part because it’s a family recipe, handed down to me by my late Aunt Susie, which I’m sure came from someone else (possibly the Sweet Potato Queens, but I have yet to confirm the original source). It’s also just really good, even though you’re going to laugh at the ingredients.

Ready to learn what they are?

Are you sure?

Are you really, really sure?

Okay, here goes…

beer margarita cinco de mayo ingredients

Yes. That’s Pacifico (but it was Corona in my aunt’s version, so I’ve classed it up a bit), Fresca, tequila, and a can of frozen limeade concentrate. And yes, everyone makes fun of this margarita recipe. Until they try it, anyway. Then they usually can’t get enough of it — which is a good thing considering it makes 48 ounces of sweet, tart, boozy goodness.

If you need Cinco de Mayo as an excuse to get wasted on margaritas and eat too many tacos, this is for you. (Though I don’t know why you would ever need an excuse to do those things; I do them, like, every week.) It’s the perfect way to wash down your Spicy Triple Double Crunch Wrap (not judging) or bland cheese enchiladas (okay, maybe judging a little) on Friday.

Seriously, though, do you really even know what Cinco de Mayo commemorates without looking it up on Wikipedia? Still not judging; just trying to prove that this pitcher of very delicious but incredibly inauthentic margaritas is pretty appropriate for Americans’ appropriation of a Mexican holiday celebrating victory over the French at the Battle of Puebla on this day in 1862. (Yeah, I had to look up that little detail on Wikipedia, too.)


Not-Very-Mexican Margarita

This margarita recipe is ridiculously easy because it calls for equal parts everything, and all but the tequila come in a 12-ounce package. I just use the limeade can to measure the tequila, ensuring I get every last drop of artificial limey goodness out of it. Because the limeade concentrate is on the sweet side, these really do benefit from a squeeze of fresh lime juice before serving.


12 ounces (1 bottle) Pacifico or Corona
12 ounces (1 can) Fresca
12 ounces (1 can) frozen limeade concentrate
12 ounces tequila


Add all ingredients to a large pitcher and stir until the frozen limeade is dissolved. Serve over ice in whatever salted or unsalted glasses you prefer, along with a healthy squeeze of fresh lime juice.

Like what you see? Follow me on Instagram!

Share this shit:

This Poktail Mocktail Will Get You Drunk on Tropical Flavor

posted in: Cocktails | 2

mocktail with la croix pok pok drinking vinegar

Friends, I don’t want you to be alarmed, but I made a mocktail. And, no; I’m not pregnant. I mean, I have been, and when I was, I drank the shit out of this thing. But people keep asking me, “Hey, what’s that mocktail you couldn’t stop talking about when you were knocked up?” So this one’s for the preggos, the teetotallers, and anyone else who might need a little break from alcohol.

While it may just look like a beautiful cup filled with ice water and a lime wedge, this drink is actually full of tropical flavor. And bubbles! (I fucking love bubbles.) I realize that’s not entirely seasonally appropriate, but you’ll thank me this summer when you remember you have the ingredients stashed in your kitchen.

So, about those ingredients: It’s PokPok Som ginger drinking vinegar and coconut La Croix. And lime. That’s it.

If you’re not familiar with Som, it’s basically a shrub — which is a (usually) fruit-flavored syrup with vinegar. Except it’s, like, the best shrub in the world. If you’re not familiar with Pok Pok, you should be; it’s a ridiculously amazing Thai restaurant started in Portland by a white guy who’s a total cat lady.

Som isn’t super easy to find if you live anywhere other than Portland or LA or New York (and that’s only a partially educated guess) so you may need to order it online. It’s worth it; trust me. Now, if you don’t know how to get your hands on some La Croix and a lime, why are you even here? Go home.

la croix mocktail pok pok drinking vinegar

Anyway, if you’re still with me, I call this drink a Poktail Mocktail because I like alliteration and silly word play. But that’s a pretty shitty name and I know it. (If you have a better one, leave it in the comments, please and thank you!).

Poktail Mocktail


2 to 3 ounces Ginger Som
Coconut La Croix
Lime wedge


Add the Som to a stemless wine, double rocks, or Collins glass, then add a handful of ice. Top it off with the La Croix and a squeeze of lime, then drop the lime in the drink. Give it a quick stir and enjoy.


Of course, this doesn’t HAVE to be a mocktail. In fact, you just have to add two ounces of booze to take it from virgin to… not? I guess, technically, rum is the appropriate liquor here. But I say fuck convention and put whatever you want in there. If Bacardi makes you barf like a teenage girl after her first bottle of Boone’s Farm, then put some fucking whiskey in there. Or vodka. Or whatever floats your tiny umbrella.

Like what you see? Follow me on Instagram!

Share this shit:

Free Digital Download: May 2017 Calendar

posted in: Calendars, Other Fun Shit | 2

printable may 2017 calendar free digital downloadEven though May is my birthday month, I decided to give you a gift. Generous, right? I know. It’s a printable May 2017 calendar featuring pretty peonies, and it’s available at the bottom of this post as a free digital download.

Now, as much as I love color, I decided to keep it black and white — because if your printer sucks as much as mine does, this is as good as it gets. (Seriously, why the hell is printer technology stuck in 1997?). Plus, if you’re into coloring and have a stash of super-sharp colored pencils or fine-point markers, you can fancy it up yourself. So, it’s useful, and a kind of a craft (or maybe more of an art project), and possibly even a stress reliever. Best of all, it’s free. And who doesn’t love free shit?

While I’ll eventually probably ask people to sign up for a newsletter or something to get the file (and I’ll most definitely get it up earlier in the month going forward), this time I’m keeping things simple. In fact, the only thing I ask in return is that you follow me on Instagram already. That’s not so hard, now is it?

printable may 2017 calendar free digital downloadAnd if you feel like jotting down my birthday, it’s the 9th. And I’ll be 35. Oh, holy hell.

Download your calendar now! 

And don’t forget to follow me on Instagram. (We’re on the honor system here. Don’t be a dick.)

Share this shit:

Crafts + Cocktails: Mother’s Day Edition

mother's day kansas city crafts cocktails emily farris

Hey, remember when I said you should make a pair of 10-Second Tassel Earrings for yourself and then a matchy-matchy pair for your mom for Mother’s Day and then she’d think she was cool and blah, blah, blah? No? Well, I did. And if you live in or around Kansas City, I’m about to make that really fucking easy for you. That’s because I’m teaming up with Urban Provisions General Store in the East Bottoms for the second installment of my Crafts + Cocktails series.

This time it’s all about earrings. Tassel earrings mostly, but I’ll have other fun trinkets, too, like little brass bars and whatever else I can round up between now and then. Unlike my Easter Crafts + Cocktails event at Ça Va earlier this month, this one won’t be ticketed, and thank the sweet baby Flying Spaghetti Monster I don’t have to hard-boil 420 eggs — because that shit was rough.

For this shindig, all you have to do is stop by Urban Provisions on Sunday, May 7 between 11 am and 2 pm and fork over $15. That gets you supplies for two pairs of earrings, cocktails by me (featuring Kansas City Canning Company goodies), and cute AF gift wrap for your second pair. While we’re not ticketing, it would be great if you could RSVP on Facebook so we have enough supplies (and booze, duh) for everyone.

Crafts + Cocktails: Easter Edition | Saturday, May 7 | 11 am – 2 pm | KCMO

And if you don’t live in Kansas City, don’t worry. These earrings are SUPER easy to make; you can find the totally unnecessary tutorial here.

P.S. If you haven’t been to Urban Provisions yet, I’ll tell you two things: 1. You’re going to want to buy everything in the store (#sorrynotsorry), and 2. Have your GPS handy.

Like what you see? Follow me on Instagram!

Share this shit:

A Not-Shitty Daiquiri — With Rhubarb!

posted in: Cocktails | 0


I’m a little ashamed to admit this, but when I think of daiquiris, I think of what is basically the grown-up version of a Slurpee machine. Because where I come from, daiquiris most definitely come out of frozen drink machines. Probably with some mold, and hopefully with at least a little cheap-ass rum to kill all of that fungus and bacteria and shit. Oh, and they’re red. So, so red.

But a few years ago, I watched bartenders I respect put daiquiris on their menus. And, honestly, I got all judgy for, like, 30 seconds, but then I thought they probably knew something I didn’t. Which turned out to be very true.

A daiquiri, by definition, is just a cocktail made with rum, lime juice, and simple syrup. Even though I’m not a huge rum fan, that sounds pretty great. Because what’s better than sweet, tart, and boozy? (Not very many things. The answer is, “Not very many things.”)

So, in my ongoing quest to put rhubarb syrup in whatever I can this spring, I decided I’d try making a rhubarb daiquiri. And — like everything else that’s been touched by the magical pink elixir — it was amazing.

Now, I’m pleased as punch to share with you my not-shitty rhubarb daiquiri recipe. But first, a tip (one I shared on Instagram yesterday).


Did you know that a cocktail strainer fits perfectly in the top of a wide-mouth mason jar? Well, now you do. You’re welcome.

Okay, the recipe.

Rhubarb Daiquiri


2 ounces white rum
1 ounce fresh-squeezed lime juice
1 ounce rhubarb syrup (see below)


Add all ingredients to a cocktail shaker (or even better, a wide-mouth mason jar) with a handful of ice. Shake really well — like, until the jar gets all frosty and shit — then strain into a coupe glass.


Yield: 2 cups


5-6 cups rhubarb, cut into ½-inch pieces
2 cups sugar
2 cups water
2 tablespoons apple cider vinegar
Pinch cinnamon
Pinch cardamom


Add the rhubarb, sugar, and water to a medium-size pot over medium to high heat, stirring occasionally. Once it reaches a boil, reduce the heat to a simmer, and add the vinegar, cinnamon and cardamom. Stir, then let the mixture simmer for at least 30 minutes, or up to an hour. The longer it simmers the more syrupy it will become.

Strain into a bottle or mason jar and let it cool to room temperature, then seal and refrigerate. This will keep in the fridge for weeks. But you’ll probably use it all before that. (Also, the mushy stuff leftover in the strainer makes a really great rhubarb jam.)

Like what you see? Follow me on Instagram!

Share this shit:
1 11 12 13 14 15 16 17