As I was flipping through my April edition of Orange Coast magazine, which happened to be featuring the Top 10 best new restaurants in the OC, I landed on page 79 where restaurant #3 of the top 10 happens to be mentioned.
I’m not sure if it was the image of their Just-fried ricotta dessert fritters with chocolate sauce and cappuccino ice cream or the image of their refreshing Juicy ‘rita made with acai liqueur, blanco tequila, fresh pomegranate and lime juice, that made me stop and do a double take. The point is it got my attention.
I decided to share the writeup on this particular restaurant with my husband, and as I handed him the article I said “Doesn’t that look good!” he agreed and said, “It looks really good! Can you make me one of those?” me “One of those? The dessert you mean?” him “No the cocktail!”
I should have known, Mr. I don’t have a sweet-tooth was of course referring to the tasty beverage and not crunch-o-licious dessert complete with chocolate sauce and ice cream.
Being the good wife that I am and because I happen to also love a good cocktail I agreed to the request. Unfortunately, since I didn’t have the extact ingredients mentioned in the article, I went scavenger hunting through my liquor cabinet and fridge in order to create my own version. I hope you like it, we did!
Serves 22 ounces framboise liqueur
5 ounces cranberry juice
3 ounces blanco or silver tequila
1 tablespoon fresh lime juice
Wedge of lime
Maragita saltRub rims of two lowball glasses with a wedge of lime and dip in salt.
Combine liquid ingredients into a cocktail shaker filled half-way with ice. Shake for a few seconds and serve into the prepared glasses.
You know… I just realized since I made him the cocktail, he should in-turn take me to Canyon for one of their yummy desserts, don’t you agree?