Saturday, July 17, 2010

Two Great Summer Coolers from Girlichef!

Jamaica Sangria
from the kitchen of girlichef

1 bottle Chardonnay
1/2 c. Triple Sec
juice of 2 oranges

fruits for bottom, cut as seen fit:

Place all the fruit in the bottom of a pitcher and pour liquids over. Stir and refrigerate until very cold. Serve over ice.

Hibiscus Margarita (on the rocks)
slightly adapted from Antojitos by Barbara Sibley & Margaritte Malfy

1 lime, quartered
Piquín Chile Salt recipe below
ice cubes
8 oz. blanco tequila
6 oz. sour mix recipe below
4 oz. Triple Sec
splash of freshly squeezed orange juice
lime slices, garnish

Rub rim of each glass w/ a lime quarter. Spread chile salt on small plate and dip each rim into the salt to coat. Set glass aside.

Mix all the liquids together and chill thoroughly. Fill glasses with ice cubes and pour margaritas into prepared glasses. Garnish w/ lime.

Sour Mix
yield: ~8 c.

4 c. water

3/4 c. sugar

4 c. lime juice

In a saucepan, bring the water and sugar to a boil over medium-high heat, stirring to dissolve sugar. Let syrup boil for ~3 minutes, or until sugar is thoroughly dissolved and syrup is clear. Remove from heat and cool eopletely. Add lime juice a little at a time, stirring constantly. Transfer mix to jar w/ tight-fitting lid and refrigerate for up to 5 days.

Piquín Chile Salt

yield: ~1/4 c.

3 Tbs. kosher salt

~1 Tbs. piquín chile powder

Mix together in small bowl. Use right away or transfer to jar w/ tight fitting lid and store at room temp.


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