Blood on the Rocks
I just recently finished reading How’s Your Drink, a book that made me feel really guilty about not being a cocktail snob. It’s not that I’m against cocktail snobbery; it’s just that I never really thought about it. With all that time spent being a wine snob, a cheese snob, even a pasta snob, who has time to think about liquor? When I walk in a bar I hardly even know whether I want liquor or beer, much less whether I’d prefer vodka or gin, shaken or stirred, straight up, or…you get the point. I know nothing.
But this book, which is all about classic cocktails whipped up from egg whites and bitters and simple syrup and all that, made me feel like I should at least start putting down the PBRs and learn a little something about drinks. So when I recently read a recipe in New York magazine for a blood orange margarita, instead of saying ‘mmmm, that sounds good’ and flipping on, I actually ripped it out. Mind you, I’m not such a cocktail convert that I actually followed the recipe or anything, but it did inspire me to make my own, somewhat less professional version…
I happened to have a whole bunch of pomegranate juice on hand, thanks to the Wonderful people over at Pom Wonderful, who sent me a whole case of it, along with a bunch of info on all its nutritional benefits and antioxidant properties, etc… Yeah, sorry guys, but I ignored all that and just used it in booze. On the plus side, it goes well with tequila!
Pomegranate Blood-Orange Margarita
– Peel and seed 5 blood oranges. Toss these into a blender with:
– 12 ounces pomegranate juice
– Juice of one lime
– Strain (or don’t if you’re into all that pulpy shit)
– Mix with white tequila, to taste/desired drunkeness
– Garnish a glass with salt, pour drink over ice.