Sunday Supper at Lucques
Suzanne Goin. Need I say more? A "must have" in any cooking library.
Read MoreBlackberry Farm
One of the loveliest places on earth.
Read Morea.o.c.
A delicious twist on brunch in a Mediterranean atmosphere.
Read More2013 Le Petit Haut Lafitte Blanc
Wine under $40
Read Morea.o.c.
Solid drinks to match the impressive menu.
Read MoreMercado
Come for the margaritas, stay for the food.
Read MoreKiller Shrimp
An old Marina del Rey standby - now in Hermosa Beach.
Read MoreMarket Provisions
Cafe Charm in the Fairfax District
Read MoreSpring Orecchiette Pasta with Fresh Peas, Asparagus and Burrata
A perfect summer pasta to go with that favorite white wine you love!
Read MoreEntertain Like a Pro
Anyone can do it - it only takes a little effort and a lot of love.
Read MoreThe Local Peasant - Woodland Hills
Local bar vide with a great selection of cocktails.
Read MoreMargaritas, pitcher format
...let's call this pitcher 16 servings...and pretend we're that sort of person.
First step - have your ingredients organized. Mise en place is important, even in cocktail creations:
- 3 cups tequila, silver or reposed (I used silver, mostly because I was trying to use up the bottle, I don't play favorites)
- 2 cups orange liqueur (Cointreau, or any citrus flavored liqueur will do...I've been known to use a ginger liqueur at times)
- 1.5 cups freshly-squeezed lime juice (this takes some serious limes! The past few years of the CA drought have caused some not so juicy limes. I juiced about 8-10 limes for this pitcher)
- Ice (for the pitcher; for the glasses too, if you like)
- Optional - simple syrup (if you like your margarita sweeter, keep in mind there are no sweet ingredients other than simple syrup and depending on how tart your limes are, this could be an instant-pucker drink)
- Optional - lime wedges for garnish
Directions:
- Juice your limes! This is the time consuming part of this recipe and can be messy (just look at those pictures below)
- Fill your pitcher with ice. In my case I wanted to just add a little ice (I like my drinks to not be too watered down) so added enough ice to come up around 2 inches up from the bottom of my pitcher, or a single layer.
- Add all drink ingredients to the pitcher and stir. If you are using simple syrup, I suggest adding all the other ingredients to the pitcher first, stir, taste and adjust as needed.
- An alternate way to serve these would be to not add ice to the pitcher and instead stir all ingredients together, fill a cocktail shaker with ice, add 4 oz of liquid and shake vigorously until cold (15 shakes should do it). This does allow for a personal amount of simple syrup...but can cause more angst within a group that has to wait for their drinks to be made individually.
- If you like a salted rim on your glass, use a lime wedge to run around the rim of your glass, then dip the rim in a large crystal salt (if you don't have tequila salt, a large crystal kosher or sea salt will do).
- Pour drinks into glass, and enjoy!
- Monitor intake to try to accomplish 16 servings per pitcher.
2011 Chateau d'Ampuis
Premium Selection (Because you deserve it)
Read More2011 Talai Berri
Wine under $20
Read MoreLobster & Beer
The Name Says it All
Read MorePurple Rain Cocktail
Simple, easy, and perfect for Outstanding in the Field.
Read MoreMay 21, 2016 with Jill Davie from The Mar Vista
Oh it's on like donkey kong here at the Eat+Drink Supper Club with Jill Davie. Check out her amazing menu of Salt Roasted Ta Ta's, Turkish Turkey Kebobs, Green Almond Salad, Scallopeed Cevishe, Bone In Pulled Pork Meatballs and some of the best Cranked Season Fruit!
21st Annual Taste of Howell Mountain
FULL STORY=> http://ift.tt/1sDHwbt Taste of Howell Mountain 2016 I unfortunately, can’t get away on June 18th but this is a really fun event up in Napa. Head up there if you can!
April 23, 2016 with Jason Fullilove
Our first Supper Club of the 2016 Summer Season was a huge hit. Jason Fullilove is the real deal and showed it with his menu of Avocado Toast, Roast Garden Peas, Duck Cassoulet and Chocolate Grenache Tart. We even surprised our Eat+Drinkers with a little pizza from our brand new pizza oven!
We are lucky to have a great set of sponsors for this summer's seat of dinners including Manhattan Margarita, Amanda McAulay Woodworks, Black Ring Coffee and Cocktail & Sons. Check them out all over Southern California!
Eat+Drink's Annual Napa Wine Excursion 2016
Our 2nd annual visit to Napa was an amazing success. We visited 7 wineries, French Laundry, opened up the Olabisi Tasting Room to it's first wine dinner, and still found time for a late night swim in the Solage Resort pool. We visited small family-run wineries like Stony Hill and some of the biggest in the valley like Hall Wines. Each visit and wine is memorable in it's own right and for very different reasons. The best of all is that we get to spend some truly memorable days drinking wine, eating amazing foods with some of our favorite people on the planet. That's the Eat+Drink way!
Our full winery itinerary included:
We enjoyed a bucketlist dinner at French Laundry and a scrumptious wine dinner at the Olabisi Tasting Room in Calistoga with our good friends, winemakers Ted & Kim Osborne.
