Caley Vanular dotcom

@Aritzialoves

Cocoon Coat FW10 Wilfred Ink painting on card

@LuisaKHP & @LizTrinnear made todays Globe and Mail : ) hawt gurlllllz !@#$%!

Idea: Infuse tequila with jalapenos for three days and make these Gastro Chic Cucumber Jalapeno Margarita’s.

Just saying…if you start infusing tonight the tequila will be ready just in time to pop off your Saturday night!

How to: Cucumber Jalapeno Margarita’s

You will need:
1/2 L. tequila blanco, 100 percent agave
3 jalapenos
1 cucumber
freshly squeezed lime juice
simple syrup*
lime wedges

Instructions after the jump…

1. Slice jalapenos and combine with tequila in a mason jar or swing-top bottle. Infuse the tequila with jalapenos for three days. (Or you can cheat and put it on a sunny windowsill for one day.)

2. For the cucumber juice, roughly chop the cucumber and blitz the hell out of it in a food processor. Run it through the finest setting of a food mill or press it through a fine-mesh sieve to extract the juice, leaving most of the skin behind. Cucumber juice will keep in the fridge for a couple of days.

3. To make one margarita, fill a cocktail shaker with ice and add 2 oz. jalapeno-infused tequila, 2 oz. cucumber juice, 1/2 oz. lime juice and 1/2 oz. simple syrup. Shake and serve on the rocks in a glass rimmed with salt. Garnish with a lime wedge.

4. Get louuuud and enjoy!

* For simple syrup, combine 1 part sugar to 1 part water in a Pyrex measuring cup and microwave until the liquid is clear and sugar is diluted. Let cool before using.

Recipe and photo: Gastro Chic

Photos: Style by Kling

Good thing I was addicted to coconut gelato in Italy this summer

 and

am all about coconut milk on my cerealllss.

read up on the goodness of coconut

via keenanevans