Taste of the Week – November 22nd-28th

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With Thanksgiving smack in the center
of the week, how could this not have been a great week for eating and
drinking. It started with my brother's birthday paella and continued
shortly thereafter to Scottsdale, Arizona, where we spent Thanksgiving
with my three best friends from High School and our families at the
home of one of those friends, Armando and his wife, Suzanne. They put out an
outstanding Thanksgiving dinner and the following evening we had a
great dinner at Noca, one of the finest restaurants in the Southwest,
owned by another close friend, Eliot Wexler. I could pick any number
of dishes or beverages from those meals, but there simply is too much
to choose from. Instead, I will take a different approach to this
week.

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We had a great time visiting with
friends in Phoenix. Our hosts have a wonderful home, one of the most
impressive elements of which (to someone from the Northeast anyway)
is the wonderful, fresh citrus growing in their yard. They have
tangelos, mineolas, meyer lemons and regular lemons, but the most
popular citrus amongst everyone staying at the house including the
children were the grapefruits. The grapefruits were huge with thick,
very bitter rinds. The pulp inside though, was magnificent – juicy
and sweet with a beautiful grapefruit flavor. It was a blast to just
simply go outside to pick fresh fruit to just peel and eat, juice or
use in other ways. My taste of the week is the fresh citrus direct
from their yard.

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In honor of our hosts, Armando and Suzanne, I
concocted some cocktails based on their citrus that I named for them.
Unfortunately, without their trees just outside my door, I cannot
hope to reproduce these variants of a Margarita just as I made them.

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The Mandito

Tequila 200ml

Cointreau 100ml

fresh tangelo juice 200ml

2 sprigs fresh thyme

angostura bitters

muddle thyme and shake all ingredients
in cocktail shaker

pour over grapefruit pulp into martini
glass and garnish with tangelo peel

Makes two cocktails

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The Suzannita

Tequila 200ml

Triple Sec 50ml

G.E. Massenez Créme de Peche 50ml

fresh tangelo juice 100ml

fresh lemonade 100ml

2 leaves fresh sage

angostura bitters

muddle sage and shake all ingredients
in cocktail shaker

pour over grapefruit pulp into martini
glass and garnish with tangelo peel

Makes two cocktails


This entry was posted in Cocktails & Libations, Food and Drink, Slow Food, Taste of the Week and tagged , , , . Bookmark the permalink.

One Response to Taste of the Week – November 22nd-28th

  1. tp. says:

    always creative!! nice….

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