We started the evening with Blood Orange Margaritas and Organic Corn Tortillas with Eggplant Salsa – we are crazy for Eggplant right now! Next we moved to a Vegetarian Enchilada with a roasted tomatillochiptole sauce. I have to say the veggies were cooked just enough with alittle crunch & the sauce had a nice bite of spice with an under tone of smokiness . Went nicely with the Margaritas! Dessert was Zest of Blood Orange madelines dipped in a semi-sweet Scharfenberg Chocolate. Time to hit the couch with a bit of Port and a good movie … Now, what restaurant offers that type of service!
| Blood Orange Margaritas |
Recipe Type: Cocktails
Author:
* Courtesy of Food and Wine Magazine
Ingredients
- 1/4 teaspoon finely grated fresh ginger
- 1/4 cup plus 1 tablespoon fresh blood-orange juice
- 3 tablespoons tequila
- 1 tablespoon Cointreau
- 1 tablespoon fresh lime juice
- Lime slice, for garnish
Instructions
- Put the grated ginger in a small sieve set over a small bowl and press to extract the juice.
- Combine the ginger juice with the orange juice, tequila, Cointreau and lime juice in a cocktail shaker filled with cracked ice and shake vigorously for 10 seconds.
- Strain into a chilled cocktail glass, garnish with the lime slice and serve.
2 comments
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[...] our first anniversary (we had more time then and even had a video to show you how) to recreate the orginal meal we had at the very beginning, which was Vegetarian Enchiladas washed down with Blood Orange [...]