Friday, May 3, 2013

Thinking of Drinking: Ritas

Photo from DC on Heels
It is days like today that I gaze out the window at work and wish to be outside enjoying a margarita.  For those of you that are that lucky, you can start sipping on these right now.  For the others like me, only 4 more hours and we won't just have to be thinking of drinking.

With Cinco de Mayo coming up, here's two margarita ideas for your party.  Try my Mango Margarita and Jo-Jo's Tamarita.

A little salt or sugar around the rim, a touch of citrus and sweetness, and a big tequila bite -- how can something so simple taste so good?
1 shot of triple sec
1 shot of lime juice
2 oz of sweet and sour mix
¾ cup of partially frozen mango

Place ingredients in blender.  Pour smooth mixture in glasses with rims of sugar.
Photo by Lauren DeSantis

By:  Jo-Jo Valenzuela of RIS

RIS has an amazing new spring menu and a beautiful patio to enjoy this Tamarita or some of their other fabulous cocktails.

2 oz        Milagro Silver tequila
2 tbsp      tamarind puree
1 ½ oz      palm syrup

Dip rim of glass on a plate with an ounce of tamarind puree, then dip rim in salt.
Shake, strain and pour into tamarind salt rimmed rocks glass with fresh ice.  Top off with a dollop of apricot foam.

Apricot foam (1 batch is approximately 16oz)

1 gelatin sheet
5 oz apricot puree
5 oz water
1 oz lemon juice
1 oz simple syrup (2:1) sugar:water
4 egg whites

Soak gelatin sheet in ice cold water for 10 minutes.  Mix apricot puree, lemon juice, simple syrup, and egg whites in a separate container. Discard the ice cold water and put the now soft gelatin sheet into a mixture of 2 1/2 oz boiling water and 2 1/2 oz cold water until the sheet dissolves. Combine all ingredients in a half qt container and refrigerate for at least an hour before transferring to an ISI whipped cream dispenser.  Replace
dispenser with a fresh nitrogen charger for every use.

Apricot puree

1 cup dried apricots
4oz water

Boil apricots in water for 10 minutes.  Remove from flame and leave the cover on for the next 30 minutes or until the apricots are soft.  Do not strain.  Blend everything in a food processor until puree looks nice and shiny.

Tamarind puree

1 lb peeled fresh tamarind
2 oz cold water
1 oz orange juice
1 oz palm sugar
3 pinches of salt

Put the tamarind into a pot of 2 oz cold water, then simmer for 10 minutes. Add the rest of the ingredients and discard the seeds.  Blend everything in  a food processor.

(202) 730-2500
Foggy Bottom/West End
2275 L Street, NW
Washington, DC 20037
Ris on Urbanspoon

1 comment: said...

Wow! thank's for post :)

I think it's tasty :)

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