Crockpot & Cocktail Recipe Pairings From Author Layla Reyne
By Layla Reyne
Working two jobs, as an attorney and author, the crockpot is one of my best friends. I’m also, admittedly, only an average cook. I do a few dishes really well, and then I leave the rest to my husband who kicks arse in the kitchen. Thankfully, the crockpot is very forgiving for those of us with limited kitchen skills. I’m much less limited, however, behind a bar, as if my book titles didn’t give that away. Put the two together—crockpot and cocktails—and it’s a winning combo. I’m excited to bring you recipes for both in this recurring feature here on frolic!
With Indian summer going strong here in California, our crockpot is getting more use than ever. It’s cooler than running the oven, and we have leftovers for days. A cool drink is also very much needed in the warm weather. And I’ve got a perfect summer pair: Crockpot Chili Verde with a Tequila Collins!
Crockpot Chili Verde + Tequila Collins
Crockpot Chili Verde
8 oz. can fire-roasted whole green chilies
2-3 lb. boneless pork shoulder, cubed
1 box (4 cups) unsalted chicken broth
1 tsp. dried oregano
1.5 tsp. salt
.5 tsp. ground white pepper
.5 tsp. red pepper flakes
4 garlic cloves, minced
2-3 dashes hot sauce (preferably Cholula)
*Recipe adapted from Williams Sonoma
Directions: Pour the chilies and their juices into the crockpot. Using your hands, tear the chilies into strips. (Be sure to wash your hands after!) To the crockpot, add the broth and spices. Use a zester to mince the peeled garlic cloves directly into the crockpot. Stir. Add the cubed pork, making sure to spread it out evenly so it’s covered by the broth/spice mixture. Add hot sauce. Cover and cook on high for 4 hours or on low for 8 hours.
Notes: Feel free to substitute chicken for pork. Both are tasty! I tend to use heaping portions for the spices, and I’ve also added a little more kick with the extra pepper flakes and hot sauce. Adjust to your liking. Serve the chili verde over rice, in tacos or make some nachos (pictured).
2 oz. blanco tequila
1 tsp. simple syrup
*Recipe adapted from Mr. Boston’s Official Bartender’s Guide
There’s no rocket science to this one. Just a nice, cool refreshing drink!
Directions: Over ice in a shaker, combine the tequila, simple syrup and juice from the lemon. Shake. Pour over ice in a glass/mug. Top with club soda. Stir lightly.
Notes: Several tips for making this one extra refreshing… 1. Keep your tequila in the freezer. 2. Use Meyer lemons, if you can find them. 3. Use a Moscow Mule mug instead of a highball glass.
Enjoy this tasty and cool crockpot and cocktails combo while the summer lasts. I’ll be back in the fall with some hearty autumn goodness!
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About the Author
Author Layla Reyne was raised in North Carolina and now calls San Francisco home. She enjoys weaving her bi-coastal experiences into her stories, along with adrenaline-fueled suspense and heart pounding romance. When she’s not writing stories to excite her readers, she downloads too many books, watches too much television, and cooks too much food with her scientist husband, much to the delight of their smushed-face, leftover-loving dogs. Layla is a member of Romance Writers of America and its Kiss of Death and Rainbow Romance Writers chapters. She was a 2016 RWA® Golden Heart® Finalist in Romantic Suspense.
Her latest release is Imperial Stout, the kick off to brand new Romantic Suspense series Trouble Brewing. Featuring an assistant US Attorney, a kidnap and rescue expert tasked with helping locate a witness, and whole lot of unresolved tension, this pulse-pounding new release is a must read!
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