The US Army Corps of Engineers rejected the current route for the oil pipeline crossing in North Dakota!
We’re sending all the good vibes/hugs/support to everyone who is out there and partook in the peaceful protests, and will be heading out to Flint Michigan to focus on the water crisis.
Billy bought a bunch of clementines (like a lot, a lot), and I had a bunch of hibiscus that needed to be used so I figured, let’s make a drink out of them! It’s sweet, it’s tangy, and it’s perfect for those of us who like to have a little Vitamin C with their alcohol.
I’m keeping it super short today because it’s Monday and my body is still recovering from the Westworld finale, and from how extra Mariah Carey’s new show Mariah’s World was last night.
And maybe I’m a little salty that I can’t just lounge around all day dripping in diamonds. #QueenOfBeingExtra
Cheers to #NoDAPL, and have a great week!
- 3 oz clementine juice
- 1 oz hibiscus tea
- 1 /2 oz lime juice
- 1½ oz tequila
- ½ oz mezcal
- ½ teaspoon agave nectar
- 3 tablespoons of Tajín
- lime wedges
- clementine slices
For the Hibiscus Tea: Bring 1 cup of dried hibiscus and 3 cups of water to a boil. Remove from the heat, cool to room temperature, and strain
Start by rimming your glasses with Tajín: Pour the Tajín onto a small plate then rub a lime wedge around the rim of the glass then dip it into the Tajín. In a cocktail shaker, mix the clementine juice, hibiscus tea, lime juice, Tequila, Mezcal and agave nectar. Shake vigorously and pour into a glass over ice. Garnish with a couple slices of clementine.