May 22, 2013
Total time: 2 minutes Servings: Makes 1 cocktail Note: From Vincenzo Marianella 1/2 ounce good-quality reposado tequila, preferably 4 Copas 3/4 ounce St-Germain elderflower liqueur 1 ounce ruby grapefruit juice 2 to 2 1/2 ounces Champagne or prosecco Combine the tequila, St-Germain and grapefruit juice in a cocktail shaker with ice. Strain into a cocktail flute. Top with Champagne. Quickly stir; then serve immediately. Each serving: 167 calories; 0 protein; 13 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.
June 22, 2000 |
The first thing John Bragg ever collected was rocks. But that's not the subject of his lecture tonight, which was organized by the Natural History Museum of Los Angeles County and the Page Museum at the La Brea Tar Pits. Nope. Instead museum officials were more interested in the 66-year-old's 427 different bottles of tequila. It's probably the world's largest collection of North America's first distilled spirit.
January 21, 2011 |
Tequila isn't in an exclusive relationship with sweet-and-sour mix. No, the margarita does not own its tempting agave heart. The spirit lends itself nicely to a variety of other mixers, including hibiscus juice. It lovingly cohabitates with this ruby-colored nectar in a cocktail called Angelina at Mas Malo in downtown Los Angeles. Made from the flower of the same name, the juice's flavor is soft and sweet. The addition of hibiscus-infused tequila, a hint of simple syrup and the tart tang of lime makes the drink as addictive as a kiss.
July 7, 2011 |
The chewy chips at Más Malo will ruin your appetite if you're not careful. Eat one and the blind flirtation of grease and salt on your tongue will cause you to reach for another, and then another. And before you know it you will become a mindless hand-to-basket-to-mouth machine, dipping these intentionally crunchless, deep-fried curiosities into the pillowy depths of the restaurant's housemade guacamole and through the fiery landscape of its five-part salsa flight. That's warning No. 1. Warning No. 2: The cocktails, agave-laced tributes to punk rock aesthetics, will quickly put you down for the count, so stick with two — three, at most.
February 22, 2014 |
If you're like me, you probably don't need an excuse to lift a celebratory margarita. Still, even this classic cocktail gets its own holiday. That would be today. So Happy National Margarita Day! To celebrate, we've compiled 13 of our favorite recipes . If you love a classic margarita, we've got you covered. Of course, we'll also take care of you if you'd like to get creative with a little blood orange, pomegranate or guava. Or perhaps you'd like to add a little jalapeno, horseradish or cilantro to the mix. We include a variety of recipes, including favorites from restaurants known for great drinks: El Coyote, Mas Malo and Border Grill.
July 13, 2013 |
Barbara Golding emailed me to tell me how much she loved an Israeli couscous dish: "We had dinner at the Vertical Wine Bistro in Pasadena last week and loved the couscous. Could you provide the recipe?" Vertical Wine Bistro's dish features large, pearly couscous flavored with chopped fresh herbs and garlic and a touch of bright tang from lemon juice and vinegar. It's rounded out with complex notes from the Moroccan spice blend ras el hanout . The dish is perfect made ahead of time to give the flavors time to marry before serving.
December 11, 2012 |
Bar Amá, the newest restaurant venture from critically acclaimed chef Josef Centeno is slated to open Saturday downtown. Centeno, whose restaurant Bäco Mercat was recently named one of Bon Apetit's best new restaurants of 2012, will focus on Tex-Mex flavors and tequila and mezcal in the bar at Bar Amá. Centeno drew from family recipes when creating some of the dishes on the menu with items such as Grandma's menudo (served Saturdays and Sundays only) ($12); Mom's chile verde ($11)