Flor de Jalisco

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.