Recipes

Looking for a new seasonal cocktail that’s sure to wow, but only calls for three ingredients? This slightly spicy, smoky, sweet tea cocktail is just the thing! Perfect for the holiday season – and beyond.

This post is written in partnership with Pure Leaf. 
The most festive season of the year is on the horizon, and we’re ready to celebrate.
Of course a pretty, red cocktail is in order and this one knocks it out of the park with a light, smoky mezcal and Pure Leaf Cherry Hibiscus Herbal Tea. Made with ginger juice or liqueur, this three-ingredient cocktail balances striking character and utter simplicity
And despite its holiday facade, it’s truly a cocktail for all seasons. We think you’re going to love it. 

Inspired by History
The Ahumado Seco is a cocktail created at the restaurant La Condesa in Austin, Texas.  The name literally translates to “dry smoke,” with the mezcal’s smokiness balanced on the edges of a tart hibiscus tea, and the sweetened spiciness of a ginger liqueur.
Working with Pure Leaf’s Cherry Hibiscus Herbal Tea, we’ve leaned into the history of the original cocktail but taken a pivot. Meet the Ahumado Hibisco, a departure from a straight hibiscus agua fresca, welcoming instead a more balanced and nuanced blend. 

Why Pure Leaf Cherry Hibiscus Herbal Tea?
There’s no need to make your own Hibiscus agua fresca; Pure Leaf’s Cherry Hibiscus Herbal Iced Tea is already the perfect compliment to the mezcal in this gorgeous drink. And thanks to the balanced flavor, the mellow hibiscus tones don’t overwhelm or dominate.
The surprise of the cherry is also a delight alongside the mezcal’s vanilla and the ginger’s vibrant warmth. This is, indeed, one memorable cocktail! 
What Is Mezcal?
Actually a niche spirit that’s a category unto itself, mezcal is the agave plant made drinkable. Where tequila – a mezcal which can only be made from blue agave – is typically distinguished by its age, mezcal’s embrace of 30 different agave plants gives it a range of taste and terroir that are worth exploring. 
Commonly associated with a smoky aroma and flavor, there can be a surprising elegance and complexity in a good mezcal, with soft finishes and subtle hints of honey, vanilla, and even ginger. 

Ginger Juice or Ginger Liqueur?
You can use either in this cocktail! Ginger juice should be relatively easy to find at most well-stocked specialty grocery stores or see about ordering a ginger liquor like Domaine de Canton, a medium-proof blend of Vietnamese baby ginger and cognac that has both kick and sweetness.

Ahumado Hibisco Cocktail Recipe

Ingredients
2 ounces Mezcal 
1 1/2 ounces Pure Leaf Cherry Hibiscus Herbal Tea
3/4 ounce ginger juice (or Domaine de Canton Ginger Liqueur)
Candied ginger (optional garnish)

Method

1 Combine the cocktail ingredients: Combine the mezcal, ginger liqueur, and Pure Leaf Cherry Hibiscus Herbal Tea in an ice-filled cocktail shaker.
2 Shake: Shake until cool to the touch (10-15 seconds) and strain into an ice filled double old-fashioned glass.
3 Serve: Garnish with candied ginger, if you’d like.

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Potatoes Au Gratin is a traditional potato dish baked in a cheesy cream sauce and topped with breadcrumbs. Don’t let the beauty of this classic holiday side dish fool you—this potato recipe is as easy to make as it is delicious. Continue reading “Potatoes Au Gratin” » LEGGI TUTTO

This super easy cheese ball recipe is a holiday classic! Form cream cheese, cheddar, and some simple seasonings into a ball and roll it in crunchy pecans. Serve with crackers and sliced vegetables.

Photography Credit: Nick Evans

When I was a kid my mom used to keep a few homemade cheese balls wrapped up in the fridge to hand out to neighbors during Christmas instead of the usual cookie plate. It might seem a little unusual, but not everyone has a sweet tooth, and they appreciated having a savory snack alternative.
Now that I’m an adult, I love having a cheese ball on the table during the holidays (and a spare in the fridge). It’s an easy appetizer to make, and the finished version tastes better than the sum of its parts!

WHAT IS THE BEST CHEESE FOR A CHEESE BALL?
I like to start a cheese ball with some basics—cream cheese, a good sharp cheddar, and some crunchy veggies, but after that, it’s kind of dealer’s choice! I encourage you to branch out! Make this your own and use flavors that you love.
Cheeses to consider: Sharp cheddar, Gouda (smoked or normal), pepper jack, or a mixture.
Cheeses to avoid: Super-dry cheeses like Parmesan or Cotija cheese, as they won’t be as spreadable.

TIPS AND TRICKS FOR MAKING THE BEST CHEESE BALL
A good cheese ball is all about mixing different flavors and textures to create the ultimate flavor experience.
My base recipe is made of sharp cheddar and cream cheese. I add some minced bell pepper and scallions to balance the richness of the cheese, a kick of garlic powder, Worcestershire, and lemon juice to boost the flavor, then I roll it in pecans for texture and just a hint of sweetness.
You can mix up the ingredients however you see fit, but keep a few things in mind:
Don’t skip the crunchy bits, otherwise, the cheese ball is just a creamy spread.
You probably don’t need to add much salt.
Acidic flavors like lemon, hot sauce, or Worcestershire help cut the richness of the cheese. (I don’t use hot sauce in my base recipe, but a dash or two works well.)
Most importantly: Roll your cheese ball in something that will help it keep its shape! Pecans are a classic option, but any nut or seed will work.
If you need some alternative ingredient ideas, look no further. I could go on for days! Here’s a short list of some cheese ball variations:
Roasted jalapenos instead of bell peppers for a spicy kick
Sun-dried tomato and basil
Minced artichokes and feta
Bacon and scallions
Minced dried cranberries and Fontina
Rolled in Everything Seasoning instead of pecans

WHAT TO SERVE WITH CHEESE BALLS
I like serving my cheese balls with buttery crackers like Ritz, but you can use any cracker. Vegetables like celery sticks or thick radish slices would work well too. The spread is also good smeared on a crusty baguette or served on a tortilla in a wrap!
HOW TO STORE A CHEESE BALL
The best thing about cheese balls is you can make a few and keep them in the fridge for up to a week for easy snacking. Just roll them in nuts (or your coating of choice) and wrap them tightly in plastic wrap.
I wouldn’t freeze the cheese balls. In theory, it could work, but I think the texture loses something when frozen then thawed.
MORE HOLIDAY SNACK IDEAS

Classic Cheese Ball Recipe

Ingredients
16 ounces cream cheese, softened
8 ounces sharp cheddar cheese, grated
1/2 cup minced green bell pepper
4 scallions, minced
2 tablespoons fresh lemon juice, about 1 small lemon
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 cup chopped pecans, for rolling
To serve:

Method

1 Make the cheese ball: In a large bowl, add the cream cheese, cheddar cheese, bell pepper, scallions, lemon juice, Worcestershire sauce, and garlic powder. Mash the ingredients together using a big fork. Taste and adjust flavors to your liking.

2 Prepare the pecans: Onto a clean surface or cutting board, spread your pecans into an even layer.
3 Roll the cheese ball: Once your cheese ball is mashed together in a bowl. Roughly separate the mixture into two halves. Using a large spatula or your clean hands, scoop one half out and form into a ball.
Place the cheese ball onto the chopped pecans. Use your hands (or some plastic wrap) to gently roll the cheeseball around in the pecans, coating it completely.
Repeat with second cheese ball.

5 Serve: You can serve the cheese ball immediately or wrap it tightly in plastic wrap and keep in the fridge for up to a week. Serve with crackers or chips.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Nick Evans
Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.
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