I am way, way too excited about this foolproof way to make sure everyone gets their fair share of fruit in every single glass of sangria. Bonus: this method is perfect for parties (it doesn’t get much easier for the host or hostess). Double bonus: it’s freakin’ delicious, of course, because it’s sangria. In a jar!
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National Margarita Day was back in February, and Cinco de Mayo is still a couple of weeks away. Yet here I am with a margarita recipe. What am I thinking?!
Oh, you know what I’m thinking. Who needs an excuse to drink margaritas?! Especially stunning – and scrumptious – fresh mango margaritas?!
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Quick, shield your children’s eyes. This one’s for the adults only.
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Blood oranges are in season, and despite their gruesome name, blood oranges are such a wonderful fruit. Their unassuming exterior – they pretty much just look like any other orange – hides gorgeous garnet sections that, when squeezed, make for a stunning juice that’s almost neon pink in color.
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I used to have a serious thing against “frou frou” martinis. To me the only kind of martini was one with the tiniest splash of vermouth, a good gin, a fair amount of olive juice, and three olives. Perfection.
I think my hate started with that chocolate martini I ordered at a bar, probably a good 10 years ago. I went for it with gusto (it’s chocolate! It’s got to be delicious!) and practically came away sputtering. It tasted like gasoline.
The turning point for me and frou frou martinis came a couple of years ago when I tried the sea salt caramel chocolate martini at the Dilletante Martini Bar in Capitol Hill here in Seattle. Pretty sure that I took a sip and the heavens parted and an angel sang, “Frou frou martinis! Laaaaaa!”
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