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Premium orange liqueur — margarita, sidecar, cosmopolitan
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Premium orange liqueur — margarita, sidecar, cosmopolitan
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Note: For simple syrup, combine equal parts sugar and water. Bring to a boil and let sugar dissolve. Then turn off heat and let cool completely. For a pitcher of margaritas, I often use 3/4 cup of each and go by taste when deciding how much to add. Rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, Grand Marnier, simple syrup and lime juice with some ice, and shake for about 30 seconds. Pour over ice and squeeze in lemon, lime and orange slices. This recipe can be easily doubled, quadrupled, etc. Since everyone's tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you'd have to squeeze a billion limes to get enough juice.