Thursday, February 26, 2015
February is a month of cruel contradictions. Here in the frozen tundra of the North East, we've been blasted with countless days of snow and some of the coldest weather I can remember. But, when we finally make it into the grocery store, not a warm place, but still a huge relief, we're confronted by displays of fresh, summery citrus. Cruel.
I sampled a fresh tangerine and was in fruit heaven with sweet juice running down my chin. There was going to be summer in my cocktail glass no matter what the temperature outside. Cheers!
2 oz. Whiskey
1/4 Cup tangerine juice
1 oz. Lemon juice
1 oz. Simple syrup
10 Sprigs mint
Add the whiskey, tangerine juice, lemon juice, simple syrup and mint to a blender. Add about 6 large ice cubes and pulse, using the ice breaker, setting until all the large chunks are broken up. Serve in a chilled cocktail glass and garnish with a sprig of mint and wedge of tangerine, if desired.
Monday, February 23, 2015
Thursday, February 19, 2015
Even though Valentine's Day is over, I still seem to have chocolate and cherries on my mind. OK, I pretty much always have chocolate on my mind so that's nothing new. But somehow the combination of the two makes me think of Valentine's candy.
Monday, February 16, 2015
Thursday, February 12, 2015
Let's talk about cocktails with salted rims. We think about margaritas, right? Those huge, double sized frozen margaritas, served at my favorite Tex-Mex restaurant, that were responsible for a few sessions of dancing on the bar back in the day. Oops, I digressed. OK, let's talk about chocolate instead. As in, it makes the perfect romantic cocktail.
Monday, February 9, 2015
Thursday, February 5, 2015
If you follow my recipes and ramblings on Hungry Couple then you already know that I have a basket full of fresh Florida grapefruit adding some sunshine to my dreary winter kitchen. I made jars of this Greek Yogurt and Grapefruit Panna Cotta, which I'm still enjoying, but had some fruit left. Sounds like cocktail time to me!