I come from a family that loves food. We enjoy cooking and baking. We like eating too. But I think what it's really all about is everyone getting together around the table to laugh and enjoy each others' company. Luckily, we have many good cooks in the family, so the eating ain't nothing to complain about! And with a number of funny storytellers the laughter is constant and the company good company to keep!
After finally giving in to the Dark Side and signing up on Facebook a year ago, I've come to regret that decision more often than not. But the one way FB has been a pleasure is the group to which my sister signed me up. It's our Cousins Cooking Club. We cousins are spread all across the country and the globe. From out ancestral New York & New Jersey all the way to New Zealand, with stops in Pennsylvania, Chicago, Denver, and Seattle. (Holler, because I'm sure I missed some!) A virtual schmear across the planet. Sadly, geography separates us. But food and the joy of cooking maintain the connections. And as much as I'm loathe to admit it, Facebook has facilitated some fun connections among a bunch of people who are related but spread way too far apart.
Since Dilettante has resurfaced yet again, I've been posting on Facebook and on the Cousin's Cooking Club. Last week's post caused a cuz to speak up. So this week's featured spec is courtesy of cousin Mary Anne who generously suggested another use for our new coupes. Y aquí está: Flor de Jalisco.
In a word, num! In The Husband's words, "It's a margarita!" (Ok, kinda. But flor de jalisco sounds more... elevated.) Since we don't like sweet drinks I initially thought I'd try it without the agave. But I believe in a baseline, so I always start with a recipe as it's written before I go monkeying with it. But as it turns out, no monkeying required.
Delish. Make this, like, now. Thanks, Mary Anne! I'm thinking "Mary Anne's Flor de Jalisco" could be the featured loopy juice on the 2017 Red Umbrella Rooftop!
Flor de Jalisco
2 oz. blanco tequila
3/4 oz. lemon juice
1/2 oz. agave
1 t. orange marmalade
Fill a cocktail shaker with ice. Add all the ingredients and shake well. Strain into chilled coup and garnish with an orange twist.
Saturday, December 17, 2016
Sunday, December 11, 2016
So, on to it....
As the second snowfall of the season came down last night, I booted up Netflix on the ol' 60-inch to settle in and watch a movie. Out of the corner of my eye, I noticed The Husband rummaging through the growing pile of UPS boxes collecting around the front door. Next thing, he's standing in front of me holding one out.
"Merry Christmas, a little early. I figured you should open this now so you can enjoy it."
I've been saying how much I love coups -- which are all the rage lately on the trendy bar scene. So I was totally stoked when I opened up the box to find a black Waterford box inside. And inside that were two huge lead crystal coups. Strong, deep cuts form a ring of diamonds and rays around the bottom of a massive bowl so big you could serve soup in them. With a smooth base and stem this vessel sits nice and heavy in the hand. All very masculine for cut crystal.
I passed them off to The Husband to rinse out while I sprinted to the bar to leaf through PDT. The only requirement on this bev were the words "serve in a chilled coup glass". The first one I landed on was Southside.
I didn't expect to like this at all. I am not a gin fan and there were not enough other ingredients to mask it. And we all know how The Husband feels about too much citrus in his tipple. But hey, it was all about the coup, so we were prepared to suffer through it. Yet on the first sip we both looked at each other, eyes wide and said in unison, "Wow! This is good!!"
A perfect, smooth, balance of all the ingredients. Truly, liquid satin in a glass.
Then the three ultimate raves from The Husband: "Oh, you're definitely doing this one again. I could drink these all night! Put it on the blog!"
Et voilà! Un autre retour....
2 oz. gin
.75 oz. lemon juice
.75 oz. simple syrup
4 mint leaves
Muddle the syrup with the mint. Then add the rest of the ingredients and shake. Serve with no garnish in chilled coup glass! (PDT suggests double straining, but I like the flecks of mint confetti in the finished product!)