A Cocktail and App Combo to Squeeze the Last Drop Out of Summer

If there’s someone who understands our summertime love of a citrusy ice-cold cocktail and a casual pre-bbq dip it’s Elizabeth Van Lierde, the blogger whose laid-back vibe and easy entertaining style we love. Her Watermelon Frosé was an instant hit when we shared her fruity rosé ice cube and watermelon blend a few months back. Now, we have even more of Elizabeth’s fantastic recipes are at our fingertips since her first cookbook, Everyday Entertaining, debuted last year.

The slightly sweetened Palomas and chunky guacamole from the pages of her book strike just the right note for a summer still in full swing—and one we want to last! These are recipes from a young woman who has spent much of her life thinking about fun ways to entertain and it shows. From her first job at a Williams-Sonoma store (a chip off the old block!), to college years punctuated by pre- and post-study cooking projects and dinner parties documented in her blog, Elizabeth has zeroed in on just what it takes to throw a bombshell get-together. This weekend the party starts right here, with her spicy take on our favorite tequila cocktail and its ideal partner—two easy recipes that will take us right into fall. Cheers!

Sparkling Spicy Paloma

• 2 jalapeño chile slices 
• 1/2 fl oz fresh lime juice 
• 1 fl oz fresh grapefruit juice 
• 2 fl oz silver (blanco) tequila 
• 1 teaspoon agave nectar 
• Sparkling water 
• 1 large grapefruit wedge, for garnish 
• Tajín (chile-lime seasoning salt) 

Combine jalapeño slices, lime juice, grapefruit juice, tequila, and  agave in a large glass. Muddle mixture together for 15–20 seconds. 

Fill the glass with ice and top with sparkling water. Mix together gently. Garnish cocktail with a grapefruit wedge dipped in chile-lime seasoning. Makes 1 cocktail.

Classic Guacamole  

• 4 ripe avocados 
• 1 1/2 tablespoons fresh lime juice (about 1 lime) 
• 1/4 red onion, finely diced 
• 1 jalapeño chile, finely diced 
• 1/2 teaspoon garlic powder 
• 1/4 cup chopped fresh cilantro 
• 1/2–1 teaspoon kosher salt, or to taste 
• Tortilla chips or crudité vegetables, for serving 

Slice avocados in half and remove the pits. With a large spoon, scoop out the avocado flesh and place in a medium mixing bowl. 

Mash avocados with a fork until smooth but still slightly chunky and textured. Add in lime juice, red onion, jalapeño, garlic powder, chopped cilantro, and salt. Gently stir together until well combined. 

Taste test for salt and seasoning, and serve immediately with chips or vegetables. Serves 4 to 5.