Green and creamy does it
I say avocados are the best anything of all time. And I'm not alone in my passion; an estimated 51.2 million pounds of avocados were consumed during Cinco de Mayo festivities in the U.S. But what happens to all the avocados that didn't get eaten? They become martinis, like this one, by Daniel Thomas, beverage manager at Fantasy Springs Resort Casino.
Avocado Martini
2 oz. Don Julio Añejo tequila
11/2 oz. sweet and sour
1/4 avocado
Splash of fresh lime juice
4 dashes salt
4 dashes pepper
2 dashes Tabasco sauce
Instructions: Muddle avocado with lime juice, salt, two dashes of pepper and Tabasco sauce. Add the rest of the ingredients. Shake until well-blended. Strain into a cocktail glass. Garnish with the last two dashes of fresh pepper.
Perk up with this cooling coffee drink
If you're a fan of iced coffee, I'm about to change your life with just two words: Cold brewing.
Chilling regular hot coffee is no way to live. It makes a bitter, sour brew, bound to make your summer blues even worse.
Cold brewing, on the other hand, creates a gentle, mellow cup that is low in acid. It also brings out coffee's deep, chocolaty flavors, certain to enhance any day at the pool.
Don't be intimidated by the two-step process. Once you've tried it, it's easy.
1. First, make the cold-brewed concentrate.
Put ½ pound of medium-ground coffee in a deep container with 5 cups of water. (The darker the roast, the better the concentrate.) Stir and cover. Let steep for 8 to 12 hours.
Once steeped, pour through a fine sieve or coffee filter. Filter again if necessary.
2. Add ¼ to ½ cup of the concentrate to a glass. Add 1 cup of cold water or fill glass with ice. Add about 1 cup of milk or non-dairy alternative.
Relax, It's a Zen cocktail party
The Zen Press, a delicious gin-based cocktail has none of the piney sharpness of other gin concoctions. It's subtle, smooth and completely refreshing.
You'll find this on the menu at P.F. Chang's at The River in Rancho Mirage. Or make it at home:
Zen Press
1-inch piece of cucumber, peeled and sliced into rounds.
¾ -1 shot lemongrass syrup (recipe follows)
1 oz. Hendrick's Gin
Ice
Sprite
Seltzer
Instructions: Muddle cucumber in the bottom of a glass.
Add lemongrass syrup and gin.
Stir, and strain into a glass filled with ice. Top with a splash each of Sprite and seltzer.
Lemongrass Syrup
1 cup sugar
1 cup water
1 stalk lemongrass
Instructions: Place sugar and water into a small pan. Cook over medium heat, stirring until the sugar has dissolved.
Slice the pale end of lemongrass stalk into small pieces. Add to the sugar and water mixture.
Let the syrup cool for 30 minutes minimum, longer for stronger flavor. Strain.
