[frame][/frame] This event just keeps getting better!
A big shout-out to Charee Edwards for coordinating the event, & to the Ojai Rotary Club!
As always the Ojai Valley Inn & Spa Resort hosted Taste of Ojai -2014.
The Indian-Summer conditions were spectacular, as October often presents in our little Nest-
The music was great & the ever-smooth Alquimia Organic Tequila divine!
People danced, laughed, & enjoyed tasty items from; Surf Brewery, Bliss Frozen Yogurt, Suzanne’s Cuisine, Feast Bistro,
& of course the Jelly Gals were serving up Ojai Habanero Apricot Jam over Cheese Cake!
Mark your calendars for Taste of Ojai 2015- it’s well worth attending!
What you’ll need;
1 1/2 oz GOOD tequila (per person)
4 oz Tangerine Juice (per person)
1/2 oz blood orange syrup (per person)
The syrup is easy to make. You’ll have extra for the next time you’re craving this cocktail.
It stores well in the refrigerator for a few weeks.
Blood Orange Syrup
4 c. fresh squeezed Blood Orange juice
Combine ingredients in a saucepan, then simmer for about 15 minutes, reducing liquid to half. Set aside & let cool.
The trick to making this beautiful Blood Orange Tequila Sunrise Cocktail is to add the ingredients in a specific order, creating striations of color. First in the glass goes the ice, then the tequila, the tangerine juice, and lastly the blood orange syrup. Slowly drizzle the syrup over the back of a spoon to allow the syrup to make it’s way to the bottom of the glass. Give it a slight stir, and you’re finished-
Garnish with a curl of zest & make a toast!
Serves well with a gaggle of giggling friends, telling stories, creating new ones & watching the Ojai “Pink Moment” “Sunset” disappear together-
This is my translation of the tantalizing cocktail at “Milk & Honey” in Santa Barbara, where I had my first Habanero-infused cocktail & got instantly hooked!
4 shots of Habanero-Infused “Sauza Plata” Tequila (or your favorite)
1/2 c. Fresh Passion Fruit Puree
4 Fresh Limes, juiced
I piece of thinly sliced fresh ginger
Agave nectar to taste
Run water over glasses, chill in freezer while you make the cocktail.
Place all ingredients except the garnishes in the cocktail shaker.
Shake about 10-12 times to dissolve the agave nectar & bruise ginger.
Pour into chilled cocktail glassed, garnished with sugared rims & a twist of lime.
Last week I was in San Francisco for the Fancy Food Show & I had the pleasure of an amazing evening & a lovely meal with friends at the infamous “Grand Cafe” on 501 Geary Street.
…if someone blindfolded you going in, once through the Grand Entry- you’d open your eyes & feel like you’d arrived in Paris- the sculptures, the cuisine, the ambiance…
My mouth waters just thinking of this tantalizing cocktail-
2 oz Reposado Tequila
1 oz Fresh Lime Juice
Squeeze Lemon Juice
.5 oz Agave Nectar
Muddled Basil- 3 leaves
Jalapeno- fresh 2 thin slices
Shaken till Bruised
Served on a stem
recipe compliments of
Assistant General Manager
Grand Cafe – Hotel Monaco San Francisco
501 Geary Street
San Francisco, CA 94102