July 7th, 2009
Many San Diegan's have been complaining about June Gloom, but turn the calender to July and just like that Summer is in full force. Perhaps my favorite thing about Summer is the resurgence of cherries! So last week when I had dinner guests it only seemed natural to treat them to something refreshing, a cocktail that screams Summer. So I decided to do something similar to Micheal Ruhlman's
When making a classic mojito my sweetner of choice is normally a simple syrup or brown sugar. However, due to the cherry's delicate flavor I opted for
July 2nd, 2008
What better way to celebrate the 4th of July weekend than with a cocktail? Here we are bringing you 3 variations on sangria so you can celebrate this All-American holiday in style. The sangria recipes below call for specific fruits depending on whether you are making red, white, or blue sangria. This is only meant to a guideline, there are no rules. Your best bet is to simply use the fruits of the season, there is no way you can go wrong. So make yourself a batch of sangria (or three)! Continue Reading »
May 3rd, 2008
Many of you know that I love minty drinks, Mojito, Caipirinha and of course Mint Julep. Well it's that time of the year; the
Mint Julep a name inspired by the
February 11th, 2008
Mojito. Not too long ago, I discovered this refreshing, minty, sweet, ice cold cocktail. In a pursuit of perfection, I have spent countless hours on a quest for something to satisfy every taste bud in my mouth. As a result, I found this classic Cuban cocktail and have since made it my summer beverage of choice. Don't get me wrong, I have many favorite adult beverages, but we will save that for another post.
I know some of you are thinking, why this summer lush in middle of February? Yesterday in celebration of couple of friends' birthdays, we decided to try out a Cuban restaurant on the Coast Highway. It was a very warm winter day, even for San Diego's standards. The smell of the food was permeating, as was the live Cuban music in the background. The company was great, so naturally the only thing that can enhance the mood even more would be a mojito. It seemed to be the perfect place for the perfect drink. However, what I got was a mojito suitably lavish on the lime and the mint but a sub par on flavor. Perhaps it was the [bad] luck of the draw, so I ordered another while singing in my head "Wish I was a baller, wish I was taller..."thinking that my luck would change. But to no avail; something was not right and I was baffled. Cubans are prided on their exotic creations and spicy girls. Who made these drinks? Joe Schmoe? It's not like I am ordering this drink at a dance club or a sports bar; there is no big line at the bar so I shouldn't have to worry about the bartender lacking on the dose of love being put into the muddling process. I tip for more TLC Papi. I mean this is a traditional Cuban restaurant and the food was great so the last thing I expected was a disappointment on the mojito. Continue Reading »
January 23rd, 2008
Shrimp Cocktail Recipe
Last modified 7/27/08
Shrimp Cocktail is an appetizer that is simple to make but highly rewarding. Yet there are some gawd awful shrimp cocktails out there. Take for example the prepared ones you see at the grocery store in the seafood isle. Shrimp neatly arranged in a perfect ring, but tasteless, rubbery, overcooked, and the sauce is artificially red and bland at best. Only if looks could kill. Then there is the frozen shrimp at the Chinese buffet...piled high on your plate you think that it's going to be better than the greasy beef broccoli but, that too, turns out to be a major sodium bomb. I wanted to resurrect this tasty grub, because when done right it is definitely something special.