California black olives do not grow on trees. The olives do, but there's a little process that needs to happen before they develop into that wonderful, tasty black olive that adorns so many wonderful recipes you've made at home and enjoyed in restaurants. Freda Ehmann is the genius behind turning green olives into black olives. Legend has it that Ms. Ehmann got a recipe for curing olives from a professor at UC Berkley named Eugene Hilgard and went on to begin brining olives on her back porch in big barrels and... black olives were born.
When we imagine Freda making her California black olives, we like to think that she would have tended to her work while sipping on one of these beer cocktails. It’s an instantly refreshing drink with a little zest, a little heat, and a lot of amazing flavor.
Back Porch Beer Cocktail 1.5 ounces Patrón Silver 5 ounces Mexican beer ½ ounce lime juice ¼ ounce California black olive juice ¼ ounce homemade sweet n’ sour Pinch of pico de gallo
Directions: In a shaker filled with ice, combine the tequila, lime juice, California olive juice, sweet n’ sour, and pico de gallo. Shake for several seconds until well mixed. Strain into a chilled glass and add your favorite beer.
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