It’s Cinco de Mayo, the voluntary holiday when we celebrate Mexican heritage. Although it’s virtually ignored throughout most of Mexico, the 5th of May is significant to folks in Puebla where the Mexican army defeated the French in 1862 against overwhelming odds. It was also the last battle in which a country in the Americas was invaded by an overseas army. The holiday has been celebrated in California every year since, and it has become nationally recognized in the United States as well as other countries, much like St. Patrick’s Day and Oktoberfest.
In recognition of this day and to pay tribute to our beloved spirit from Mexico, I am posting my favorite recipe for the most popular drink in America—the Margarita. The proportions of ingredients and sometimes the ingredients themselves are often debated. By most standard definitions, the Margarita contains tequila, triple sec and lime juice, but I
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I had originally wanted to feature the Brandy Crusta for the Drink of the Week, but the key to that cocktail is getting a full peel of a lemon to sit just right—like a skirt—around the inside of a wine glass. Actually, my best wine glass was too tall for this, and a cocktail coupe was too wide at the rim for the full peel to sit properly, and other glasses looked strange and. . . well, you get the idea. I just didn’t feel like I had the right glass for the Crusta, and believe me when I tell you that I have a lot of cocktail glassware! In the end, I decided that if I was having trouble showcasing the right glass, I could hardly expect my readers to have an easier time. Besides, I couldn’t figure out how one would drink the Brandy Crusta with this
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Randy explains how best to open a pomegranate and release the precious seeds within as well has how to use the juice from these seeds to make grenadine. Once you’ve made your own grenadine, there are several delicious recipes to try, including the Singapore Sling, Monkey Gland, and the Commodore Cocktail.
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