How to Make 4 Refreshing Bar-Quality Cocktails When You’re Short On Time

Food content creator Owen Han skyrocketed to prominence with his series of fast-paced, ASMR-style, ooey-gooey sandwich videos that ring all of the feel-good bells. His videos are as addictive to watch as his melty, savory creations, enough to easily feed a party.

But when it comes to parties, mixing cocktails can completely take over the event for a host. So we challenged Owen to put together four Cutwater ready-to-drink cocktails at his trademark blistering pace, with all of the soothing sounds and sensations that we love about his videos. Click the link above to see how he put together four summery (and did we mention extremely bar-worthy?) cocktails, thanks to Cutwater, that will satisfy even the most discerning crowd: a Lime Margarita with a hand-cut lime rosette, a Tiki Rum Mai Tai with crunchy citrus-spiced peanuts, a Vodka Mule with homemade candied ginger, and a Mango Margarita with a freshly-blitzed hibiscus salt.

When you’re ready to have bar-quality cocktails whenever, wherever, head to Instacart to order some Cutwater canned cocktails of your own.

Here’s how to make those garnishes:

Lime Rosette: Cut a whole lime into ¼” round slices. In the middle of each slice, make a cut (but don’t cut all the way through) most of the way down the round. Place the lime round on its side and make a cut from the center out to one of the edges. Twist the lime slice around its cuts until it forms a figure-eight twist, and then spear it with a wooden skewer. Serve as a garnish with a Cutwater Lime Margarita.

Citrus-Spiced Peanuts: Heat 2 tbsp oil in a small frying pan until hot. Add a cup of raw peanuts that have been soaked overnight in water or soy sauce. Toss the peanuts in the hot oil, then immediately add a teaspoon each of chile powder, kosher salt, and lime zest. Continue stirring the peanuts constantly until they turn brown, approximately 3-5 minutes. Finish the peanuts with julienned fresh lime leaves and a squeeze of lime juice. Serve with a Cutwater Tiki Rum Mai Tai.

Homemade Candied Ginger: Peel two ginger roots and cut them on the bias to form thin coins. Boil the ginger coins in a small saucepan for 30 minutes and drain. In another saucepan, heat 1 cup each of sugar and water over medium heat, then add drained ginger coins. Cook until all of the water evaporates and the ginger is coated in a layer of sugar. Cool and drain on a cooling rack. Serve as a garnish with the Cutwater Vodka Mule.

Homemade Hibiscus Salt: In a spice or coffee grinder, pulverize two tablespoons each of kosher salt, sugar, and dried hibiscus leaves until coarsely ground. Pour the mixture onto a shallow dish. Wrap a lime slice around the rim of a margarita glass, and then dip the glass in the shallow dish to coat it with your salt mixture. Serve with a Cutwater Mango Margarita.

Please enjoy responsibly. This video "How to Make 4 Refreshing Bar-Quality Cocktails When You’re Short On Time", first appeared on http://thrillist.com.