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Lemony pitcher-style margarita for the Super Bowl
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I long ago fell in love with the clean, crisp, sweet taste of Meyer lemons. And recently, Mexican foods guru Rick Bayless reminded me why. The Meyer lemon (named for Frank Meyer, who discovered them over 100 years ago) is a cross between a lemon and possibly some variety of orange. Thin-skinned, they often mature to a yellow-orange color and are slightly less acidic than common lemons. I like that because the lower acid makes it so much easier to appreciate the vibrant taste of these lemons. And I'm particularly fond of using them in drinks. That's just one reason I've fallen in love with Bayless' new cookbook, "Frontera: Margaritas, Guacamoles and Snacks." In it, he has a recipe for Meyer lemon margaritas that uses tequila that has been infused with the zest of the lemons for four days. This summer, I experimented with infusing tequila with a split vanilla bean and rich roasted coffee, but I never considered citrus. This book was the perfect excuse to try more infusing. When I read through the recipe, I realized it was natural to use citrus to infuse tequila, and how special the Meyer lemon zest would make it and the margaritas. Thoughts of limoncello with a Mexican twist immediately came to mind. I love having the infused tequila on hand, which makes masterful margaritas, of course. But it also is delicious all on its own to be enjoyed as sipping tequila. Besides the creative recipes, the best part of this cookbook is Bayless provides two recipes for every margarita — a single-serve cocktail and a pitcher version. And I thought the latter would be just perfect to get a Super Bowl watching party going. Not only is it a fun drink, but the tangy lemon flavor is perfect for cutting through all the rich, heavy foods we usually eat during the big game. For ease, the entire recipe can be made in advance and refrigerated. That way when your guests arrive all you have to do is fill a cocktail shaker with ice, shake the drink to get it icy cold, and serve. You also could just serve it poured over crushed ice. Meyer lemon margarita Start to finish: 2 hours (10 minutes active) Servings: 8 1 1/2 cups Meyer lemon tequila (see recipe below) 1 cup fresh Meyer lemon juice (4 to 5 lemons) 3/4 cup triple sec 1/2 cup Meyer lemon simple syrup (see recipe below) 6 cups ice cubes 8 lemon twists, to garnish In a pitcher, combine the tequila, lemon juice, triple sec and simple syrup. Cover and refrigerate until chilled, about 2 hours. When ready to serve, fill a cocktail shaker half full with ice and pour in one cup of the margarita mixture. Shake, strain into two 6-ounce martini glasses and garnish each with a twist. Repeat for the remaining margaritas. Meyer lemon infused tequila Start to finish: 4 days (10 minutes active) Makes one 750-milliliter bottle 8 Meyer lemons 750-milliliter bottle 100 percent blue agave blanco tequila Using a vegetable peeler, remove the zest (colored layer of skin only) from the lemons in large strips. Place the zest in a large glass jar, then add the tequila and cover tightly. Let stand for 4 days to allow the flavors to blend, tipping the jar back and forth a couple times a day. Strain out the zest, and the tequila is ready to use. Stored in a glass container or its original bottle, it will keep its vibrant color for 1 to 2 months. Meyer lemon simple syrup Start to finish: 15 minutes Makes 1 cup 2 Meyer lemons 1 cup sugar 1/2 cup water Use a vegetable peeler to remove the zest (colored layer of skin only) from the lemons in large strips. In a small saucepan over medium heat, combine the zest, sugar and water, stirring until the sugar is dissolved. Let the mixture reach a boil, then reduce the heat to low and simmer for 2 minutes. Remove from the heat and set aside to cool. Strain out and discard the zest. Cover and refrigerate until needed. Keeps for several weeks. (Recipes from Rick Bayless and Deann Groen Bayless' "Frontera: Margaritas, Guacamoles and Snacks," W. W. Norton & Company, 2012) 
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Silvis, IL Details |
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Today is Friday, May 24, the 144th day of 2013. There are 221 days left in the year.
1863 -- 150 years ago: A military escort will be at the square at 9 a.m. tomorrow forthe funeral of Lieut. Joseph Eaton. The county judge is absent in Chicago, which willaccount for his not being in the procession.
1888 -- 125 years ago: Rock Island's City Council last night appropriated $95,000 forexpenses for the 1888 and 1889 fiscal year.
1913 -- 100 years ago: Mrs. F.W. Reimers last night was re-elected president of the RockIsland Musical Club at a meeting in the New Harper Hotel.
1938 -- 75 years ago: Seven members of Boy Scout Troop 21 got their Eagle badges lastnight. They were Ralph Hurt, Robert Nelson, Howard Schersten, Cecil Nelson, RobertFryxell, Clarence Stone and Rollin Hurt.
1963 -- 50 years ago: Mayor Morris Muhleman has resorted to a form letter in an effort toanswer objections to the wheel tax increase. "It was my hope that I could, in some way,restore the faith of the citizens in our city. In order to do this I knew I must face the factthat I would become very unpopular."All they are trying to do is protect the citizensproperty and build their town.
1988 -- 25 years ago: RICCA, the Rock Island County Council on Addictions, inconjunction with the Quad City Downs, will hold its annual "Night at the Races" June 2.The benefit "Night at the Races" will raise funds locally to assist in maintaining the twohalfway houses, New Hope Lodge (for women) and Beacon House (for men).
(More History)