I am one of those people who immediately takes notes and tries what trusted food magazines tell me to. I have learned how to cook so many wonderful dishes thanks to magazine recipes, they push me to try something new and so far they have not led me astray. A couple years ago Bon Appetit published an article (read it here) about a aperitif called Suze and I surprised my husband with a bottle of it as a "gift" (it seemed ok to buy a $30 bottle of potentially delicious/potentially horrible liqueur if it was a gift). To our delight, this bottle of bitter aperitif was slightly floral with a hint of citrus and was delicious! If you're nervous, try it out first, ask the bartender to garnish with an orange!
*Recipe Makes 1 Drink
- 1 teaspoon salt
- pinch of crushed chipotle chili powder
- 1 orange, juiced (grapefruit also works well here)
- 1/2 lemon, juiced
- 1 teaspoon sugar
- 3 dashes of Napa Valley tamarind lime chilli bitters
- Coconut La Croix
- Mix salt and chipotle chili powder and use to salt the rim of a high ball glass
- In glass muddle sugar with orange and lemon juice
- Add bitters, ice and top with coconut La Croix
I think it must have been about 16 months ago when we got the word that Moon Juice would gift our tangible little Study Journal with a recipe. So we headed over to their shop in Silverlake to photograph their beautiful space and snack on some goodies. It was delicious, the space made me want to move in and the baby that was hanging out in my belly at the time flipped for joy as we chowed down while hiding from the February heat (don't get me started).
I have been trying to drink more greens again as I can't seem to get enough in during the day while chasing a now mobile 1 year old. Which leads me back to this lovely. The Cilantro Celery Punch. This recipe was originally published in our Dirt issue of Study, which focused on all things that can from the ground; clay, dyes, and food, such good food!
Juice the following and enjoy within two days:
One 1-inch piece of peeled fresh ginger (about 1/2 ounce)
1 large bunch of cilantro (about 4 ounces)
1 Granny Smith apple (about 8 ounces)—halved, cored and cut into wedges
8 celery ribs (about 12 ounces)
2 teaspoons fresh lemon juice