A sublime citrus cocktail that will have you writing poetry.
, editor-at-large Christine Muhlke wrote: “Food writing—that is, good writing about food—ain’t what it used to be. Posts and feeds can’t compare to the confident, informed words of M.F.K. Fisher, Elizabeth David, or Patience Gray. They were actively cooking and researching , then weighing each phrase, producing lasting works that no emoji can summarize.
she strives to revitalize fusty classics and long-forgotten dishes, bringing them into this century with verve and ease.”and a recipe for a cocktail Adler calls the best in the world. First it requires a month-long creation of fragrant vin d’orange , and then a simple mix with mezcal, ice, and Amarena cherries.This is still made, as I understand it, in Provence today. I began making mine a decade ago in California, where citrus grows as prolifically as rose hips.
Combine everything in a big glass jar with an airtight lid. Weigh the fruit down with a bowl or glass that fits snugly inside the jar. Seal, and put somewhere cool and dark, rotating occasionally, for 4 or 5 weeks—you can always taste and decide. Taste and adjust the sugar if you like. Strain the vin d’orange through a fine-mesh sieve or cheesecloth and pour into wine or liqueur bottles or mason jars and refrigerate for up to a year.
And here is a recipe for a cocktail my husband has named “The Best Drink in the World.” He chose the name because it is accurate, and because it motivates sharing its method. All one has to do is utter the sentence, “I just had the best drink in the world,” to inspire the question, “What was it?” And so the formula is passed along.
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