Apple Cider Margaritas

Yes, go ahead and buy that great-tasting, fresh cider at your local farmer's market - then you can make these exceptionally yummy margaritas!

Apple Cider Margaritas

In a pitcher mix:

1-1/2 cups tequila, your choice (but I like silver)
3 cups apple cider, the fresher the better
1/2 cup orange juice
1/2 cup Triple Sec
1/4 cup Roses Sweetened Lime Juice

Serve over ice, garnish with lime wheels. Goes best with sunshine.

Tortilla Soup in the Crock

It would seem that the history of this soup is a bit of a mystery, probably originated along with the Tex-Mex style of food. Regardless, it is one of my favorites. At a local restaurant they serve this yummy soup by delivering a shallow bowl to your table containing tortilla strips and cheese piled in the center, then make a rather dramatic show of pouring the soup itself into the bowl from a small pitcher. But, by far the best tortilla soup I had was from the now-defunct restaurant Chevy's. It was served with a thin broth, very fresh ingredients and avocado garnish. Yum!

Here is a wonderful, satisfying recipe I found online for preparation in the crock...with my tweaks, of course.

Tortilla Soup for the Crock

3 cups cooked, chopped chicken breast
1 medium onion, diced
3 cans of Rotel, original variety, with the juice
1 can Ranch-Style beans, (do not drain or rinse)
1 cup chopped veggies (carrots, celery)
1-2 cloves of garlic, minced or crushed
1 can corn, drained
1 tsp cumin
3 or 4 cups veggie broth (to cover)
salt to taste

It all goes in the crockpot, cooked high 3-4 hours, or 7-8 on low.

To serve, ladle soup into shallow bowl and top with crushed tortilla chips (or strips), shredded cheese (I like the fiesta-style fine shreds) and a dollop of sour cream. You could add the chunks of fresh avocado and a squeeze of fresh lime, too, if you like. (I cook for a household of 'blandies', so I like to have my favorite hot sauce available, too, to add a little kick to my portion.)

To accompany this yummy-ness, you may need a yummy drink. How 'bout this one?

The Kinda-Famous Liz-a-rita

1 shot good-quality tequila
1 shot good-quality orange liquor
1/2 shot Rose's sweetened lime juice
1 shot fresh orange juice

Place above into a shaker with ice, sliced oranges and limes, squeezed - give it a good shake. Pour it all into a sturdy glass and enjoy!

Tequila Post #3

More orange-y tequila drinks for your summer pleasure.

Are you feelin' lucky?

Experiment #426
1-1/2 shots tequila
1/2 shot orange liqueur
2 oz. red wine
ginger ale float
~Serve over ice.

Experiment #267 
2 shots tequila
1 shot of orange liqueur
1 oz. of mango nectar
1 oz. of orange-pineapple juice
Garnish with a lemon and/or lime slice(s)
~Shake with ice and strain to serve.

Experiment #74 
2 shots silver tequila
1 shot citron vodka
1 tbsp simple syrup
1/2 shot Rose's lime juice
2 oz. orange juice
4 pineapple chunks
5-6 ice cubes
~Whiz in a blender to serve.

[I will be posting photos as they are available.]

Tequila Post #2

OK, ready for another experiment tequila drink? Me, too! This one comes from my dear friend down in Louisiana. As the story goes, there was some experimenting going on and they produced this yummy concoction. It calls for blood orange liqueur, however, Grand Marnier may be a more tasty choice.

hard apple cider

The Sophia

2 part Crispin
1 part Patron tequila
1 part Grand Marnier

This is going to be a strong experiment, so sipping is highly encouraged (y'think?!). I would also be pretty sure it would be better with chilled ingredients. Sounds like a shooter, similar to the lovely Kiwi Kamikaze I enjoyed at the Steakhouse 9 Bistro in Lynden recently. While it didn't feature tequila, it was incredibly good (vodka, Cointreau and kiwi puree served as a well-chilled shooter...yum!).

Aren't so crazy for hard cider? How 'bout grapefruit juice?

This one is listed as a Toronha Cocktail, and suggests it to be blended, but I'm gonna change it up a bit. Toronha is derived from the Spanish word for grapefruit, toronja, and the h from the word tahona wheel (instrumental in quality tequila production).



Hendel's Toronha



2 shots tequila of your choice
2 shots grapefruit juice (Ruby Red cocktail would be great)
1/2 shot orange liqueur (your choice)
1 tbsp simple syrup

Shaken with ice and served in a martini glass or highball, garnished with an orange twist.
This drink is lovely and refreshing...just remember to sip. *smile*


And, just for fun, a little tequila history lesson:

Tequila was first distilled in the 1500-1600's in the state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and the city of Tequila was established in about 1656. This is where the agave plant grows best. The agave is not a cactus as rumored, but belongs to the lily family and has long spiny leaves (pincas). The specific plant that is used to make tequila is the Weber blue agave. It takes 8-12 years for the agave to reach maturity. During harvest, the leaves are cut off leaving the heart of the plant or pina which looks like a large pineapple when the jimadors are done. The harvested pina may weigh 200 pounds or more and is chopped into smaller pieces for cooking at the distillery.

Tequila was first imported into the United States in 1873 when the first load was transported to El Paso, Texas. In 1973 tequila sales in the US topped one million cases. There are two basic types of tequila, 100% blue agave (cien por ciento de agave) tequila and mixto. The 100% blue agave tequilas are distilled entirely from the fermented juice of the agave. All 100% agave tequilas have to be distilled and bottled in Mexico. If the bottle does not say 100% blue agave, the tequila is mixto and may have been distilled from as little as 60% agave juice with other sugars.

Grades of tequila

Blanco: 100% agave tequila that is unaged and untreated with additives.
Reposado: 100% agave, "rested" tequila that has been stored in oak between two months and one year. Anejo: 100% agave, aged tequila that has been stored in oak at least one year.
Mixto blanco: mixto tequila that is unaged.
Mixto reposado: mixto tequila that has been stored in oak between two months and one year.
Mixto anejo: aged mixto tequila that has been stored in oak at least one year.
Joven abocado: mixto tequila that has been treated with additives to achieve an effect similar to aging.

As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a woody taste and golden color. Aging may disguise the agave flavor and few tequilas are aged longer than three to four years. Each distillery in Mexico is assigned a NOM number that shows which company made or bottled the tequila. There is no worm in tequila, that is Mezcal which is a whole different animal.

~Tequila History

And, now we know!

The First of the Tequila Posts

I enjoy a drink now and again, and mostly like my standard glass of Merlot. However, if I want more of a kick (for whatever reason), my hard drink of choice is tequila. Unfortunately, most restaurants offer a limited selection of fun mixed drinks featuring tequila. How many different renditions of margarita can we chose from before we realize they are all pretty much the same?

I am on a quest to discover how many different tequila drinks I can find, investigate or invent. When discussing tequila, there is quite a difference in the quality of tequila--all the way from cheapy varieties that are not even 100% tequila to the lovely (and quite spendy) choices of silver, 100% agave. Take your pick, but after years of Cuervo gold, I'd prefer something a little smoother...like Patron. If you have a Costco membership, they have an excellent tequila offering under their Kirkland Brand (rumor has it that it is produced by Patron).

So, here's my standard recipe for margaritas at home.

2 shots silver agave tequila
1 shot orange liquor (your choice)
2 shots Rose's lime juice
ice
lime wheel or wedge to float

Shake all in a bar shaker and serve strained in a martini-type glass, or serve with the ice in a larger margarita glass.

I never blend my margaritas...if I want a slurpee, I go to 7-11.

Here's another recipe I would like to try. Found on the internet, it sounds interesting. Called the Paloma Brava, it was written a little snobby, so let me see if I can break it down into everyday people terms, while changing the quantities a bit:

Hendel's Paloma

ice
2 shots tequila (1 shot = 1 ounce)
1 shot lime juice (Rose's is sweetened and lovely, but plain lime juice would work)
2 shots orange juice
2 shots grapefruit juice (or grapefruit cocktail would be good)
4 ounces grapefruit soda
simple syrup, to taste
lime to garnish

To a thick glass add ice, tequila, juices, syrup and stir to mix. Add soda and garnish to serve.

This drink IS very fruity and refreshing. Don't omit the syrup--it really makes it pop!

And one more for today:

Sparkling Mexican 75

1 shot tequila (your choice)
1 oz Rose's lime juice
4 oz champagne or sparkling wine
lime twist to garnish

Wow! Tequila and champagne??

More recipes to come...