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.

For all you tennis lovers out there...

Whether you are cheering for Roddick, Federer, Venus, or Serena, don't forget to stir up the official cocktail of the U.S. Open:

Grey Goose Honey Deuce
1 1/4 parts Grey Goose Original Vodka
2 parts fresh lemonade
1/4 part Chambord
Honeydew melon balls

Fill a highball or double old-fashioned glass with crushed ice. Add Grey Goose and fill the rest of the cup with lemonade to a half-inch below the rim. Drizzle Chambord over the top. Garnish with honeydew melon balls on a skewer and serve.

Beach bummin' it...I wish

Is it really the end of August already? This summer has flown by, with me in the air for most of it. I like to see I've launched my nationwide tour - appearing in some cities for one-night only. Yes, that is my job. Don't get me wrong - I'm not complaining, but even though I've been to so many great cities this summer, I do miss the beach -- A LOT (My fave: South Jersey shore). So since late afternoon naps on the sand are not a part of this season's schedule, I had find the next best thing to keep me sane. Luckily, Grey Goose was there to help.

Beach Bum
2 parts Grey Goose La Poire
1/2 part Cointreau (though I made mine with Combier)
1 part fresh lime juice
1/2 part maraschino liqueur (try Luxardo - so good)
Dash of grenadine
Crushed ice
Fresh mint for garnish

Fill a cocktail shaker with ice and add Goose, Cointreau, lime juice, cherry liqueur. Shake well and strain into a rocks glass filled with crushed ice. Top with grenadine and garnish with fresh mint.

I don't even like mojitos

I really don't. The best mojito is Philadelphia, at Cuba Libre. What makes a good mojitos? Three things: a frosted Collins glass, a sugar cane stick, and minimal fresh mint - emphasis on both MINIMAL and FRESH. Nothing is worse than when you get a drink with mint and the stuff is coming up through your straw - it's gross. And, unfortunately, it happens all the time.

However, I have found two mojitos that are actually worth ordering in NYC. The first is at The Yard at the Soho Grand -- order the pineapple ginger mojito (and yes, it comes with a sugar came stick).

The second I discovered at L'Orange Blue, though I don't think its on the menu. TyKu was in the bar promoting its Sochu-based liqueur by stirring up Dragonberry mojitos for anyone brave enough to try. Of course, we were game. The TyKu gave the mojito a light, refreshing taste. Bonus: its said to have less calories, carbs and sugars than traditional vodka -- though i don't really think liquids count in the grand scheme of things.

Superfruit Mojito
2 oz. Ty Ku
3 (just 3!) mint leaves
Fresh berry
Splash of diet citrus soda
Squeeze of lime/orange

Combine all ingredients and serve on the rocks.

When in Chi-Town

OK, I just got a new favorite bar and a new favorite cocktail blog (besides mine, of course!). The Drawing Room in downtown Chicago rocks. Think pre-prohibition & innovative cocktails made with hand-squeezed juices, housemade bitters, and perfect square ice cubes. Our insanely knowledgeable bartender, Cristi DeLucca, mixed us up a savory pear daiquiri (made with an egg white for texture), along with the Lost in Translation, meticulouly crafted with Yamazaki 12 yr, yuzu, green-tea ginger syrup, grapefruit and basil (left, how gorgeous is that?).

Oh, and the blog: be sure to check out Angel's Share Mixology , where Tim Lacey & Charles Joly serve up cool cocktail recipes like the one below (love the name).

Kickin’ It Old School
1.5 oz aquavit (preferably North Shore)
1.5 oz. Vya sweet vermouth
3 dashes Angostura orange bitters
Orange peel, for garnish

Stir all ingredients and strain into a chilled cocktail glass. Cut a strip of orange peel using a vegetable peeler. Squeeze over drink to express oils and rub around rim. Discard peel

Tequlia!

In case you missed National Tequila Day like I did (it was last Friday, the 24th), you can make up for it by mixing up one of these delicious sips I discovered on one of my many trips to the Wynn Las Vegas this year.

Fiesta Fatale (left), made with Milagro tequila, Patron Citronage, passion fruit puree, fresh lime, and organic agave nectar.

Margarita al Melograno (right): Herradura reposado tequila, Luxardo maraschino liqueur, fresh squeezed lime juice, pomegranate juice, and organic agave nectar.