BLOOD ORANGE MARGARITAS

Almost six years of blogging, and I shared THREE drinks with you.  Three. That is an average of one drink post for every two years. Would that mean we are a boring couple as far as alcohol is concerned? Not quite the case. Phil enjoys a shot of tequila every once in a while, caipirinhas, good quality vodka on the rocks (he likes a brand called Chopin), and the eventual dry Martini. Shaken, not stirred. It turns out that “I” am the boring alcoholic component in our relationship, as 99% of the time I stick to white wine. But, even a boring person will occasionally go for a walk on the wild side. Take for instance these Margaritas, made with one of the sexiest fruits in the world: blood oranges. I love them. Now, keep in mind we made this drink quite sour, with no sugar added to it. Most people will prefer a little more sweetness, so adjust to your taste with simple syrup or a little agave, as suggested in the recipe.

Blood Orange Margaritas
BLOOD ORANGE MARGARITAS
(from the Bewitching Kitchen)

makes 1 drink

2 shots of blood orange juice
1.5 to 2 shots tequila of your choice
1 shot lime juice
1 shot Curaçao (or another orange liqueur)
1 drop vanilla extract (optional)
sugar to taste (simple syrup, agave) – we omitted

Mix all ingredients in a shaker. Pour over crushed ice.  Take a sip, and open a big smile!

ENJOY!

to print the recipe, click here

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Many (too many) years ago, I could enjoy a festive drink before dinner, then switch to a glass of wine or two with the  meal. No major harm done, life next day would be normal.  Not anymore. I do not dare mixing types of alcohol, not even those that are supposed to “work”. You know, the famous saying: Liquor before beer, never fear…  Not for me. I now have a huge respect for alcohol, as a hangover will knock me in horizontal position until 5pm next day. For the record, the last time I had a hangover was after a 4th of July party in 2010. No desire to face another one. So, I have this fascination for beautiful drinks, but rarely indulge. When I do, that becomes my drink for the evening, no wine with the meal.

These Margaritas were so refreshing and light!  We like our drinks very sour, in fact this time they were almost too sour for Phil’s taste, but I thought they were pretty good. You never know how red a blood orange will be until you cut it open, so there’s always some excitement associated with them.  Only one grocery store in town carries them, and it’s the one on the other side of town (you know, a 10 minute drive instead of 5). I bought a few with the intention of preparing a blood orange vinaigrette, perhaps a blood orange pound cake, but Phil came up with the idea of a colorful drink, and that was it.  With a Mexican-type dinner, it was a delightful evening. The vanilla addition was something I saw as a tip somewhere a while ago, wish I could give proper credit. Just a little drop, don’t go wild with it, or it might overpower your margarita.

ONE YEAR AGO: Smoked Salmon Appetizer

TWO YEARS AGO: Clementine Cake

THREE YEARS AGO: Springtime Spinach Risotto

FOUR YEARS AGO: The end of green bean cruelty

FIVE YEARS AGO: Torta di Limone e Mandorle

BORDER GRILL MARGARITAS

Remember the Two Hot Tamales?   I was a huge fan of Susan Feniger and Mary Sue Milliken‘s show back in the good old days of FoodTV Network.  When we lived in Los Angeles, I made a point to go to one of their restaurants in town, the “Border Grill”.   We chose a perfect day, Cinco de Mayo!  The place was packed, but the service was nonetheless outstanding.   We had their spicy margaritas with our dinner: a touch of jalapenos swimming in enough booze to make us happily oblivious to the heat.  It took me over a year to finally make those drinks at home, but it won’t be long until we make them again. A fitting drink for a summer evening!

CUCUMBER JALAPENO MARGARITA
(adapted from Susan Feniger and Mary Sue Milliken)
Makes: 2 drinks

12 slices peeled cucumber
4 to 6 slices jalapeño (we used Serrano peppers)
2 ounces freshly squeezed lime juice
1 heaping teaspoon superfine sugar
crushed ice
3 ounces silver tequila (we used Herradura)
1 + 1/2 ounce orange liqueur
2 cucumber slice, for garnish

Combine the cucumber, serrano pepper, lime juice, and superfine sugar in a small blender (or a cup suitable to use with an immersion blender). Blend everything together until smooth.

Fill a cocktail shaker with ice. Add tequila and orange liqueur, then add the cucumber mixture.   Shake gently to combine, pour into a couple of margarita glasses, and garnish each with a cucumber slice.   Serve immediately.

ENJOY!

to print the recipe, click here

Our main modification of the recipe was to process the cucumber using an immersion blender.  I tried my best to mash the cucumber as they do in the restaurant (according to the recipe in the link), but we were getting nowhere.  Cucumber was flying, pepper was flying after it, not exactly the atmosphere we were hoping for our Friday evening.    If you have the skill of a seasoned bartender, grab the mortar and pestle.   Moi?  I was a lot happier with this  setting:

But, no matter how you get around to it, make this drink! And play with the amount of pepper.  Next time, we’ll be up for  a little more heat, just because…  😉

ONE YEAR AGO:  Goodbye L.A.

TWO YEARS AGO:  Vermont Sourdough

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