10/31/2023 0 Comments Mezcal margarita jacksonvilleLine a baking sheet with aluminum foil, lay the pineapple slices in a single layer and roast under the hot broiler until the pineapple is softened and dark brown in places-about 6 to 8 minutes. ½ teaspoon vanilla extract, preferably MexicanĪdjust the oven rack to the highest level and preheat the broiler. Shake, strain into 3 6-ounce martini glasses, and repeat for the remaining margaritaġ very large ripe pineapple (a generous 2 pounds), peeled and cut crosswise into 1-inch-thick pieces (no need to core) Stir well to combine, then cover and refrigerate until chilled, about 2 hours.įill a cocktail shaker ¾ full with ice, and pour in 1 ½ cups of the margarita mixture. In a pitcher, combine the mezcal, lime juice, and Grilled Pineapple-Vanilla Puree. Strain into a 6-ounce martini glass and serve immediately. Cover and shake vigorously until frothy and cold tiny ice crystals will appear in the drink after about 15 seconds of shaking. In a cocktail shaker, combine the mezcal, lime juice, Grilled Pineapple-Vanilla Puree and ice. 5 cups Pineapple-Vanilla Puree (see recipe below).5 tablespoons Grilled Pineapple-Vanilla Puree (see recipe below).(Below are two margarita recipes and a youtube of my making and tasting one. But whatever you do, if you have a spirit on hand and remembered to pick up or order in plenty of lemons and limes, you've got a great cocktail ahead of you. A reminder to improvise-need sweet? make a honey syrup or even in a pinch a corn syrup syrup). Please note the color of my simple syrup! It's made from brown sugar because our grocery store was clean out of regular sugar (#quarantinecooking). I'm all for a novelty like this, but not at the expense of actual cocktails. (I've written about my new-found love of food tours generally in this week's NYTimes travel section called "A Food Snob's Food Tour Conversion.") Get serious about the Margarita (where I'm sheltering in Providence, RI).ĭoes anyone know who invented the frozen margarita? Apparently this guy did, adapting a soft-serve ice cream machine for cocktails. It was a fabulous tour and, when the world opens up again, I highly recommend her, as well as the elegant Casa Oaxaca. Tequila must be made with the blue agave plant, Andrea, explained, and must have a majority of agave but can include tons of cheap sugar as well (which accounts for all the crappy tequila out there). We visited big and small distilleries and learned and tasted and ate. We took an AMAZING mezcal tour given by Andrea Hagan who created %Mezcouting, a tour service with her Mexican husband. Cutting open a roasted agave plant the wood will be smashed, the juice extracted, fermented and distilled. The entire trip was a tutorial in mezcal, the amazing spirit, made from any number of agave plants. (Not surprising for someone whose favorite whiskey is the super peaty Laphroiag.) The smokiness of the agave spirit elevated the cocktail several notches above an ordinary tequila. On arrival in Oaxaca a couple years ago, my wife, Ann, and I were immediately served a margarita, which at Casa Oaxaca was by default made with mezcal and it was the best we'd had. Simonson suggest less of the latter, ¾ ounce pours of both sweet and sour-but it's up to you!). A Margarita comprises 2 parts tequila, 1 part lime juice, 1 part sweet orange liqueur (many, such as Mr. No wonder, given my love of the sour, that this is the third Friday Cocktail Hour devoted to a Sour (the first, a Whiskey Sour, my favorite sour, includes an egg white). (I recommend having a look at his book 3-Ingredient Cocktails.) Spirit, acid, simple syrup. (Theretofore I knew only these five: the martini, the gin and tonic, the Manhattan, the bloody Mary, and the mint julep.) Read this excellent article, published just yesterday in Grub Street, by Robert Simonson on my favorite category of cocktail which I had stumbled upon in the 1980s: The Sour. I sipped and experienced a delight that felt absolute: This is not the world you know. Visiting my mom in West Palm Beach, I made a standard daiquiri that evening. I came across a description, during his Cuba years, of his daiquiri, which reportedly included grapefruit juice and maraschino liqueur, the telling of course included a description of a standard daiquiri. I believe I was reading about Hemingway, which I did obsessively in my twenties (unusual for aspiring writers, I know). It's difficult to describe my wonder and delight, then, that this was not the state of the world generally. Having come into adulthood in the 1980s, all I knew of cocktails such as the Daiquiri and the Margarita were that they were slushy chemical confections consumed in unpleasant places. A taste test of the margarita and the mezcal margarita proves the supremacy of the later.
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