It’s Cinco de Mayo, so how about a Paloma cocktail? In Mexico, Palomas are usually a combination of tequila and grapefruit soda. In the US grapefruit soda is often replaced with fresh grapefruit juice either with or without club soda.
That’s the recipe for today folks, tequila, simple syrup, grapefruit juice, lime juice topped with club soda. This is a very refreshing cocktail, ideally served in a champagne flute. I used stemless champagne flutes, something I like to do when serving a sparkling drink with no wine in it.
My new obsession – spiced ruby grapefruit tea. This tea is delicious, a wonderfully warming beverage, packed full with vitamin C. It is simple to create, and gosh darn tasty.
Spring has finally shown its face in NY so its time for a salad, chicken grapefruit and avocado salad. This season has brought some wonderful juicy grapefruit, I have been eating at least one a day for a few weeks now. But I’m getting bored of grapefruit segments as part of my breakfast so I tried my segments in a salad instead.
I love avocado – doesn’t everyone? I was surprised though how wonderfully avocado pairs with grapefruit, its fantastic, so I will be sure to make grapefruit and avocado appetizers during the summer months. If you need help with preparing the avocado, check out The Raw Chef, Russell James’ video for instruction.
I would describe this as a clean meal, raw ingredients topped with grilled organic chicken laced with a citrus vinaigrette. Heart healthy, nutritious and a boost to the immune system. What a joy, the tartness and juiciness of the grapefruit are the yin and yang of this salad. Serve as either an appetizer or a small plate. Perhaps the introduction to a diverse three course meal.