As the Olympics draw to a close and we honor our nation’s athletes, let’s not forget to celebrate another important national event; that is, National Margarita Day. Pull out the tequila and get mixing, because February 22 marks a national holiday that pays tribute to our favorite frosty cocktail.
Celebrate the coveted mixture of tequila and triple sec by whipping up this seasonal and spicy Chipotle Grapefruit Margarita. Since citrus is in season, ruby red grapefruit makes a wonderful partner with smoky chipotle powder. In a cocktail shaker, mix grapefruit juice, tequila, orange liqueur and a pinch of chipotle powder for a stunning orange hue. Shake with ice, and pour into a cocktail glass rimmed with chipotle salt and a grapefruit garnish. This cocktail is sure to get your margarita celebrations off to a good start!
Bottoms up, folks!
Continue Reading Thirsty Thursday: Chipotle Grapefruit Margarita for National Margarita Day
For most of the year, I like to eat fruits and vegetables that have been grown locally. But if I can say one thing about January, it’s that it’s a hard time of year to be a locavore in the northeast. Root vegetables and cabbage are pretty much the only things I can get that were grown in Vermont right now, which is why I love that it’s also citrus season. In Spain, California and Florida, citrus fruits are at their peak. The juicy yellow-, orange- and pink-fleshed lemons, oranges and grapefruit, respectively, are like a ray of sunshine in the middle of a dreary winter. While my favorite way to enjoy citrus has to be popping the easy-to-peel, ever-so-sweet clementines and satsumas like they’re candy, I also like to use citrus in recipes. Here are some of my favorites right now:
Continue Reading Best Ways to Use Citrus Right Now
Grapefruit peel steeps in 151-proof alcohol for 10 days, then is strained out before the liqueur is diluted with simple syrup.
Homemade liqueurs are the ultimate gifts that keep giving. They continue to mellow and improve over time, and always trigger fond memories of the gifter when the recipient takes a little post-prandial tipple.
I’ve been making whatevercellos for years now. Limoncello is the most famous, of course, made from large, pungent lemons from Italy’s southern region, but almost any citrus will do. I prefer stronger fruit, and grapefruit is my favorite. (Pompelmo is Italian for grapefruit, hence my fauxtalian name for the liqueur.) Bergamots and citron also work very well; meyer lemons I find to be too mild in flavor. I prefer to grate the rind as opposed to just zest as I like a slightly bitter edge. I also dial down the sweetness of the syrup just a bit.
Continue Reading Homemade Holiday Liqueur: Pompelmocello