With temperatures in the 80's in OC, I decided to have friends over for a late lunch in the backyard, and was finally able to use my nifty new cocktail set.
I bought a bottle of nice tequila, but didn't make the mistake again of using too nice of a brand like Patron. Once the liquor is infused, you lose the subtleties in flavor of a great high quality tequila, so it's a matter of not getting anything too nice, but still starting with a good quality liquor.
Slicing fresh pineapple, I put two long spears worth into the tequila about a week before the party. You can ideally infuse your liquor for a couple weeks or even a couple months, but it should be put in a refrigerator or wine cellar. As I only gave myself a week to prepare beforehand, I left it out and shook it often to infuse quicker. Two days before, I sliced three organic Serrano peppers and added them to the tequila. If it was jalapeno, I would have added it the same time as the pineapple, but Serrano peppers are extremely spicy, and I didn't want my friends passing out from the heat.
Right before the party, I added young coconut water, agave, and sparkling wine/champagne. I typically add French champagne (again a good quality champagne, not great quality. Same principles as the liquor) to my cocktails, but the red white and blue bottle of Chandon was so nautical chic that I wanted to try it. To make serving easier, I added all the ingredients in a pitcher and served it in the vintage glasses over ice. Yum!
I wanted a vintage feel to my outfit as well, so I chose a mod type print with one of my favorite vintage rings, a Givenchy leaf button reworked into a knuckle ring. It was paired with a vintage 60's green and gold earring. The temperature called for an updo, and once I tasted my spicy cocktail, I was relieved I could cool off!