The St Hildie’s Tequila Sunset
The most interesting discovery we have made recently has to be that of the creation of the Tequila Sunrise at an establishment called the Trident…in Sausalito, CA, our backyard. Not somewhere in the birthplace of tequila, Mexico, not San Diego, or other sunny tropical locales…Sausalito. Early 70’s.
We have added our own Hildie’s twist with the addition of an ice “sun” that sits on top and slowly sinks into the sea, women-owned 21 Seeds Tequila for a bright citrus flavor, and St Hildie’s Guava Ginger in place of the orange juice to add a tropical vibe. Tinc, tinc, starseeds!
St Hildie’s Tequila Sunset
Makes 4 drinks (for you and your friends)
Ice, ice baby:
3 Cups of water
½ Cup Beet Juice
¼ Cup Sugar
3 Sprigs of Rosemary
Large Sphere Ice Mold
6 oz Tequila
One Orange or Tangerine
St Hildie’s Guava Ginger
To make Ice:
Add water, sugar, and rosemary to a small saucepan and bring to a boil.
Simmer for 5 minutes, until sugar is completely dissolved.
Let it cool, then pour through a sieve to remove any rosemary bits.
Add beet juice until it is the desired shade of red.
Pour into the ice molds, freeze ’til frozen.
To prepare cocktail:
Call everyone over for the sunset, this is going to be beautiful.
Add a few ice cubes to the bottom of two rocks glasses to allow the “sun” to sit high in the glass.
Squeeze a spritz of orange into the glass.
Place one red ice sphere on ice cubes in each glass.
Shake Tequila over ice to release botanicals and chill, and pour about 1.5 oz in each glass.
Gently tip the St Hildie’s to mix the juice which may have settled. Fill glasses to the rim with St Hildie’s. Grab a paper straw, make a toast, and enjoy.
Tinc, tinc, friends.