Everyplace I move, I make up a special cocktail to personalize my new abode. I could write a cocktail book since I am on my 40th concoction.
This one is easy, and again proves the old adage about necessity being the mother of invention. I picked the fruit from my own trees. It has a similar sweet/sour taste treat of a lemon drop.
Coral Cove Cocktail
2 oz brandy… any kind handy, even cherry, which I use in fondue.
2 oz Grand Marnier, or triple sec, depending on using the juice of a real orange.
The juices from lemon or lime, to taste, plus the juice from a fresh orange or grapefruit…if handy.
Stir liquor and juice over ice, strain into a sugar-rimmed glass.
Sip the citrus taste of summer.
I found two new cafes within walking distance, one Polish/Hungarian, with every morsel house made… the other is a country French bistro… recipes to follow soon.
Brenda C. Hill
www.BooksByHills.com
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
