Salty. Sweet. Heat.

Not sure if you noticed, but last week I tweeted about the Guava and Red Chili Margarita at Public. Eight days later, I'm still thinking about it.

This could seriously be the best margarita I have ever had. When you first see it, it just looks lovely because it has this soft oh-so-pretty pink color. When you sip it, you first get the taste of the salt on the rim, then the sweetness of the guava, and then the heat of the tequila-soaked red chilis hits the back of your throat. Its was such an amazing experience that I had three, and I'm considering making this an after-work tradition whenever possible.

Here are the ingredients: Sauza Blanco tequila infused with red chili, lime juice, orange liqueur and guava puree. I highly recommend, if you haven't already (the more I talk about this drink, the more I find out that others are on the same page) paying a visit to Public yourself and trying this one out first-hand.

Brunch & Bloody Marys

I never liked Bloody Marys. The funny things is, I never actually tried one. But the name alone and the celery garnish was enough of a turn off for me to make it this far in life without ordering one at brunch. That all changed last week when a few Bloody Mary recipes turned up in my inbox from Grey Goose.

At first, I let them sit there - not having the heart to tell the person who sent them that I actually didn't like Bloody Marys (her words: "I literally craved one for dinner on Tuesday."). Tempting, but I was still not convinced.

Then my best friend Dayna came up for a visit and we found ourselves at brunch at Edward's last Saturday. The thought of sipping a mimosa turned my stomach, and having a beer just didn't seem right, so I thought, why not? I ordered a Bloody Mary.

Not sure what their secret recipe is, but I was hooked (maybe its because there was no crunchy celery stick in my cocktail - I hate crunch - and the fact that it only cost $5). I liked it so much, I ordered one the next day at breakfast at the Kitchenette - not as good as Edward's (there was a celery stick sighting), but it did the trick.

Now for one of those Grey Goose recipes I was talking about. Stay tuned for more this fall.

Grey Goose Mediterranean Mary
MIX
3 heaping Tbsp. of pre-made olive tapenade
1 Tbsp. olive oil
1/2 tsp. dried oregano leaves
1.2 tsp. dried basil
1 heaping tsp. celery salt
1 heaping tsp. fresh ground black pepper
32 oz. tomato juice
5 tsp. hot sauce
2 oz. fresh lemon juice
2 oz. fresh lime juice

Combine all ingredients in a pitcher with a tight-fitting lid. Close the pitcher and shake vigorously. Prepare up to four days in advance.

COCKTAIL
1 1/2 parts Grey Goose vodka or Grey Goose Le Citron
1 part dry sherry
3 parts Mediterranean Mary Mix
2 Tbsp. coarse salt and lemon wedge for rimming

Rub the juice side of a lemon on the outer-edge of a tall glass then roll the glass lip in coarse salt. Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain into prepared glass and present with a cucumber spear and olive.