Cosmopolitans and Roasted Nuts with Rosemary
I’ve been terribly remiss in a lot of things. I have piles of paperwork stacked around me so high that the mess of papers are tumbling into the others. (Who knows what kind of catastrophe is waiting for me when I accidentally mash-up a recipe, and my French electrical bill?) There are reams of e-mails that I’ve starred so much that my Inbox looks like a planetarium. And I just got back from a trip I and returned to find my apartment a frosty 15º (59ºF) since the heat seems to have stopped working.
And since I’m on a roll here, I spent 3 hours last night trying to figure out how to put a group of pictures into a folder in the new photography program I got to help me organize my photos (which, like my office, aren’t very well-organized), which shouldn’t be that hard. Does anyone else wonder why we spend so much time wrestling with technology, when it’s supposed to make everything easier?
Another thing I’ve been remiss about is getting back to a number of recipes that went away when I changed blogging platforms back in 2006, losing them all to cyberspace. However they apparently continue to exist on search engines because I get messages at regular intervals from random folks wondering where those recipes went.
One recipe that went away, but came back to me as a flash from the past today is Cosmopolitans, which I had posted about way back in 2001. They were a signature cocktail during the Sex in the City era, but along with vodka, they have fallen out of favor as cocktail fans moved on to more sophisticated libations. However I was in the supermarket recently and saw a bottle of cranberry juice that wasn’t 8 bucks like it used to be in Paris – like it was ten years ago – but was reasonably priced. So I impulsively bought it.
I had some vodka on hand that I’ve been ignoring, like those long-lost recipes that I keep saying I’m going to get caught up on. (And paying my electrical bill, which may or may not have something to do with my heating situation.) But since all the forces seemed to be coming together for this one – fresh limes in my refrigerator, cranberry juice, a bottle of vodka, and the obvious need for a cocktail – it was clear what I needed to do.
Some will undoubtably argue that you should use Grand Marnier or Cointreau, but the slight sweetness of Triple Sec pairs perfectly with the tart lime and cranberry juice, so I use that. (For those who want to delve deeper into it, technically Cointreau is a triple sec, but the company doesn’t refer to their orange liqueur as that.) If you do choose to use Cointreau or Grand Marnier, you might want to add a sprinkle of sugar to offset the tartness of the lime juice and the slightly more bitter orange liqueur.
- 4 ounces vodka
- 2 ounces Triple Sec
- 2 teaspoons fresh lime juice
- 2 tablespoons cranberry juice, or to taste
- 2 wide strips orange zest
1. Chill two cocktail or martini glasses in the freezer.
2. Halfway fill a cocktail shaker with ice, add the above ingredients and shake vigorously.
3. Strain into the icy cold cocktail glasses and garnish each with a strip of orange zest.
When serving cocktails, it’s obligatory to serve something to nibble on. These Roasted Nuts with Rosemary, from The Union Square Cafe in New York City, are quick to make and fit the bill nicely.
Roast 3 cups (about 400g) of mixed raw, unsalted nuts (almonds, pecans, cashews, hazelnuts, brazil nuts all work well) in a preheated 350ºF (180ºC) oven for 10 to 12 minutes, stirring once or twice during baking, until golden brown. Transfer the hot nuts to a bowl, and toss in 3 tablespoons very coarsely chopped fresh rosemary leaves, 1 teaspoon cayenne pepper, 1 tablespoon melted butter, and 1 tablespoon kosher or sea salt.