On a hot summer day, serve up a a cold margarita and pair this refreshing cocktail with your favorite spicy foods such as chipotle crab cakes, steak quesadillas, empanadas with habanero sauce, or creamy guacamole and chips. If you want the best Margarita available, make it with fresh ingredients and select a premium tequila. And for goodness sake, stay away from pre-made Margarita mixes.


Margarita

2 oz silver tequila
1 oz premium Cointreau
1/2 oz fresh squeezed lime juice
coarse kosher salt
lime wedge

Place a thin layer of salt onto a small plate. Rub the rim of a cocktail glass with lime juice. Holding the stem of the glass, rotate the rim in salt. Its best if the salt is only on the outside of the glass. Fill a cocktail shaker half full with ice. Place all ingredients in a shaker. Shake well. Strain into the glass, garnish with lime wedges if you like, and serve.

Other recipes I found online:

Frozen Margarita Recipe

1 (6 ounce) cans frozen limeade concentrate, thawed
3/4 cups tequila
1/4 cup Triple Sec
1 tablespoons sifted confectioners' sugar
Ice cubes
Lime wedges
Coarse salt
Lime wedges, for garnish

Combine the first 4 ingredients in container of an electric blender. Process 30 seconds. Gradually add enough ice cubes to bring mixture to 3 1/2 cup level; blend until smooth.

To serve, rub rim of cocktail glass with lime wedge. Place salt in saucer; press and spin rim of each glass in salt. Pour beverage into prepared glasses. Garnish, if desired.

Jimmy Buffett's Perfect Margarita Recipe

Crushed ice
3 wedges lime
2 ounces gold tequila (Cuervo 1800)
1/2 ounce tequila (Cuervo white)
1 1/4 ounces Rose's Lime Juice
3 cans of water (use limeade can)
1 splash orange Curaçao (Bols)

Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the lime wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of the glass. Add fresh crushed ice to glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.

Watermelon Margarita Recipe

1-½ oz. tequila
¾ oz. triple sec
¾ oz. Midori
2 oz. sour mix
6 oz. cubed, seeded watermelon
8 oz. ice

Blend all ingredients together; serve in a 14-ounce glass. Garnish with lime and watermelon wedge.

Cabo Waborita Margarita Recipe

1 oz. fresh lime juice
1 oz. triple sec
2 oz. Sammy Hagar's Cabo Wabo tequila

Mix in a shaker over ice. Serve in salt-rimmed glass.

Albuquerque Style Margarita Recipe

1 lime, cut into wedges
Coarse or kosher salt
1 (6 ounce) can frozen lime concentrate
3/4 cup tequila
6 tablespoons Triple Sec
1 (12 ounce) can lemon-lime or grapefruit soda
3 to 4 cup ice cubes
Lime twist for garnish
Lime peel for garnish

Rub rim of each cocktail glass with lime wedge; swirl glass in salt to coat rim. Combine half of each of the remaining ingredients, except garnishes, in blender container; blend until ice is finely chopped and mixture is slushy. Pour into salt-rimmed glasses. Repeat with remaining ingredients. Garnish, if desired. 

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The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the Ancient Greeks. Clearly, this exotic fruit has withstood the test of time for a reason. Famed for its lively color and refreshing juice, pomegranates add beauty and flavor to appetizers, entrees, desserts and beverages.There are many wonderful recipes using pomegranates that are worthy of a Seduction Meal. Try a few before deciding upon your favorite as there is surely one that will add sparkle and a boost of love to your romantic soiree.

Pomegranate Cocktails



Featured are three cocktails using  PAMA liquor: The Blushing Lady, Pama Passion, and Champagne Dreams.

The Blushing Lady

1 oz. PAMA Pomegranate Liqueur
2 oz. Vodka
1 oz. Pink Grapefruit Juice
Lemon Wedge
Course sugar, for garnish

Rub a wedge of lemon around the rim of a martini glass and dip the glass into a plate of coarse sugar. Set it aside. Pour the remaining ingredients into a cocktail shaker with ice. Shake and strain into the garnished martini glass.

Go to the bottom of this post for the other two recipes. 

Halibut Rolled with Pomegranate Stuffing
recipe from the Pomegranate Council -- serves 4


1 large or 2 pounds firm-fleshed, 1/2 inch thick halibut
1 teaspoon salt
1/3 cup olive oil or butter
1 onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice or 3 tablespoons pomegranate paste
1 tablespoon slivered candied orange peel
2 tablespoon fresh lime juice
1/4 teaspoon ground saffron, dissolved in 2 tablespoons of hot water
2 tablespoons chopped walnuts
2 tablespoons pomegranate seeds

Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1 teaspoon salt. Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add all ingredients except the saffron water and lime juice and cook for 3 minutes. Mix well and remove stuffing from heat.

Preheat oven to 400 degrees. Lay fish out on the baking dish. Place a layer of stuffing on one end of the fish about 1 inch long and gently roll from the stuffing end and pin closed if necessary. Pour the saffron water, the rest of the oil, and the lime juice over the fish. Place in the oven and bake 10-15 minutes (until the fish flakes easily with a fork), basting from time to time.

Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish and garnish with walnuts and pomegranate seeds.

Pomegranate and Papaya Salad with Ginger Dressing
recipe from the Pomegranate Council -- serves 6



Pomegranate seeds add lively color, flavor and crunch to this ginger-spiked salad.

1 medium pomegranate
2 tablespoons lemon juice
1/2 tablespoon white wine vinegar
1 clove garlic, chopped finely
1 teaspoon freshly grated ginger or a generous 1/4 teaspoon
powdered
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 heads endive, separated into leaves
3 quarts baby lettuce or other torn lettuce leaves
1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons thinly sliced green part of green onion

Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.

For a main dish--try adding a mound of crab or lobster salad in the center.

Pomegranate-Honey Roasted Game Hens
recipe from the Pomegranate Council -- serves 6



Pomegranate juice adds flavor and color to these spicy, honey-kissed holiday hens.

1 cup fresh pomegranate juice
1/2 cup and 3 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
6 cloves garlic, smashed
3 game hens, split in half
Salt and Pepper
Pomegranate seeds for garnish
Chopped, roasted pistachio nuts for garnish

For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.

Mix pomegranate juice, 1/2 cup honey, and next 5 ingredients; pour over hens. Marinate, covered, overnight or at least 8 hours in the refrigerator. Turn occasionally. Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve. Season hens with salt and pepper. Bake at 450 degrees F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes. Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey. Garnish with pomegranate seeds and chopped pistachios.


PAMA Cocktails

CHAMPAGNE DREAMS
1 ounce Pama
1 ounce Cointreau
1 ounce Fresh orange juice
3 ounces Champagne or sparkling wine

Assemble the first three ingredients in a cocktail glass with ice. Slowly pour in the Champagne while stirring very gently to retain the bubbles and chill the mixture. Strain into a Champagne flute and garnish with an orange zest.

PAMA PASSION
1 1/2 oz. PAMA Pomegranate Liqueur
¾ oz. Peach Schnapps
Orange Juice and Lemon Lime Soda
Splash Grenadine
Garnish with a lime

Jenn, from Leftover Queen has a delicious recipe for Pistachio Pomegranate Chicken. Visit her blog to review this recipe (and great photo), and much more--there are some really tasty romantic meals on her blog!

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I love Cointreau's new campaign "Be Cointreauversial" starring Dita Von Teese. Everything about her is cointreauversial: her personality, her provocative grace, her style--a controlled combination of elegance and daring sensuality. Take note and step into the New Year with dazzling festive drinks that will set the stage for your intimate party for two. Be creative, sexy, seductive, and by all means, be like Dita!





Dazzle and delight your lover with the Cointreau's elegant B52, or try the funky Cotton Candy Vida. If you prefer the more traditional holiday libation, you will both find yourself licking your lips, or each others, when imbibing on the wonderful World Bar Egg Nog.

If hot is more your style, the Inverno is a contemporary adaptation of the traditional Quentao, a Brazilian variation of the hot toddy that is served when the winter months begin in June. This drink is perfect for cuddling by the fireside with someone special and dreaming of warmer days, or better yet...igniting hot flames of passion together.

Or, you can stay simple yet sparkling with PAMA and champagne, or the Cointrea Rose, a refreshing sparkler created by master mixologist Dale DeGroff. This was the official drink poured at this year's Chefs & Champagne party celebrating the 20th Anniversary of the James Beard Foundation so you know it will meet your high standards of culinary excellence.

The drinks above are Cotton Candy Vida, a Magarita, and Cointreau's stylish B52. There are a few more listed below. Cheers to you and yours and have a seductively HOT holiday. Happy New Year!

Caress

2 1/2 oz of Cointreau
2 1/2 oz of Irish cream liqueur

Pour the ingredients into a tumbler glass.
Top with grated dark chocolate sprinkled over the top.

Cotton Candy VIDA  

1 oz Blanco VIDA
1 tablespoon Cotton Candy Floss Sugar Mix

Mix Vida and cotton Candy Sugar Mix. Pour in a martini glass. Fill the rest of the glass with Sprite or Fresca

Inverno

1 1/2 oz Sagatiba Pura
1 oz blackberry
1 1/2 oz apple juice
a finger of fresh ginger
1 tablespoon of honey
2 cloves
dash of ground cinnamon

Simmer all ingredients in a saucepan on a low heat, stirring occasionally. Strain into an Irish coffee glass. Garnish with a cinnamon stick

PAMAtini

Just when you think you've tried every martini there is, comes the very delicious PAMA Martini. Serve this with your favorite appetizers before indulging in your main course Seduction Meal.

1 1/2 oz. PAMA Pomegranate Liqueur
1 1/2 oz. Premium Vodka
1/4 oz. Orange Flavored Liqueur

Combine all ingredients into a mixing glass. Add ice and shake vigorously.
Strain into a martini glass.

Margarita

1 oz Cointreau
2 oz tequila
.5 oz lime juice

Shake and strain into a salt rimmed margarita glass and garnish with a slice of lime.

Cointreau Rose

Cocktail created by Dale DeGroff. Yield: 2 servings

2 ounces Cointreau
50 mls freshly squeezed blood orange juice
Piper Heidsieck Brut Rosé Sauvage Champagne
Orange peel

Combine Cointreau and blood orange juice in a bar glass with ice and stir to chill. Strain into a chilled flute and fill with Champagne. Garnish with spiral of orange peel.

Cointreaupolitan

2 1/2 oz of Cointreau
1 1/2 oz of cranberry juice
1 oz of lemon juice

Shake and strain with ice into a chilled martini glass.

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Overlooking the United Nations and its beautiful gardens, and nestled at the base of glitzy Trump World Towers is the unique and elegant oasis -- The World Bar. Noted for one of the world's most expensive cocktails aptly named "World Cocktail" you get a sense of the luxurious extravagance you might experience. At $50 a glass The World Cocktail is a combination of Remy XO, Pineau des Charentes, Veuve Clicquot, and a secret blend of other ingredients mixed at your table and crowned with 23-karat liquid gold.

If you live in NYC treat your date in style at this lavish lounge to explore a few house cocktails, a bit of coquetry and, I am sure, some titillating conversation. NightLife Ratings quotes "..This bar creates a scintillating ambiance for that special someone that you want to impress".

To start the evening off right, invite your date to your place for a few small bites and the quintessential Holiday Cocktail-- "The World Bar Egg Nog" made with Mount Gay Rum. A perfectly prepared libation that will have you both licking your lips to savor each and every drop.





The World Bar Egg Nog
Single Serving
 
1 large grade AA egg, separated
2 tsp. superfine sugar
1 oz. heavy cream
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla extract
1 1/2 oz. Mount Gay Eclipse Rum
 
Directions:  Separate the egg into two bowls.  Beat the yolk until stiff. Beat the egg whites with 1 tsp. sugar until peaks form.  Slowly fold the white and yolk mixtures together and set aside. Separately, beat the cream with the almond, vanilla, and 1 tsp. sugar in a bowl until stiff.  SLOWLY fold in the cream with the egg mixture.  Add Mount Gay Eclipse and stir gently. Refrigerate overnight, or serve immediately over ice in a martini glass. Garnish with grated nutmeg and cinnamon.
 
The World Bar Egg Nog (serves 18-20)
 
10 large, grade AA eggs, separated
1 cup superfine sugar
3 cups heavy cream
2 cups Mount Gay Eclipse Rum
6 tsp. pure almond extract
6 tsp. pure vanilla extract
1 tsp. Freshly grated nutmeg
1 tsp. ground cinnamon
 
Directions: Separate the eggs into two bowls. Beat the yolks until stiff. Beat the egg whites with half the sugar until peaks form.  Slowly fold the whites and yolks together. Set Aside. Separately, beat the cream with the almond, vanilla, and remaining sugar in a bowl until stiff.  SLOWLY fold in the cream with the egg mixture.  Add Mount Gay Eclipse and stir gently. Refrigerate overnight, or serve immediately over ice in a punch glass or martini glass. Garnish with grated nutmeg and cinnamon.

Select one or two of these appetizers to serve with your Holiday Egg Nog and play some sultry tunes to start the evening off right.

• Bacon Wrapped Dates filled with blanched Almonds
• Grilled Asparagus wrapped in Proscuitto
• Sweet and Spicy Pecans
• Asian Beef Skewers (See Allrecipes.com)
  
• Spicy Garlic Shrimp with Crusty French Bread
• Mushroom and Leek Begger's Purse

The World Bar
845 United Nations Plaza
New York, NY 10017-3540
Phone: (212) 935-9361

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Tequila and food pairings--now that is something to explore. In Mexico Tequila is typically served with food as tiny shots, similar to how Russians enjoy vodka in between bites. When pairing Tequila with food you want to serve a premium tequila that is made for sipping. I recently discovered a wonderful ultra premium tequila called Anejo VIDA Tequila--a blend for the true tequila aficionado.

The finest tequilas are made from 100% blue agave plant juices and are best enjoyed slightly chilled and straight, offering a pure, clean taste. For those who prefer mixed drinks instead of drinking neat, there are many tequila cocktails including the most recognized tequila drink-- the margarita. VIDA has created a collection of simple to exotic recipes you can serve with your meals such as the Beso de la Manana, Vida Rojo, the Green Tequilatini, Gourmet Vida, and their signature drink the East Coast V. Watch for upcoming cocktail recipes.

At the same time that I discovered VIDA tequila, I also found this GREAT new cookbook called Fiesta Latina. I want to make every dish in this book! 

Armed with VIDA in one hand, and Fiesta Latina in the other, you are sure to create a Seduction Meal for your significant other that will always be remembered. VIDA offers three distinct premium blends that will perfectly complement the fabulous recipes you will find in Fiesta Latina.

Three VIDA Premium Blends and Suggested Recipes

VIDA Anejo (Extra-Aged) - Rich & Clean this is the finest of the three styles. Vida's Anejo Tequila is meant to be sipped. This will go well with the Lobster Chipotle Crab Cakes, or the Sirloin Steak Tiradito with Traditional Chimichurri, or one of my all time favorite dishes (not in the cookbook) but served at Mi Cocina in NYC: Chile en nogada, a poblano chili stuffed with a pork picadillo flavored with raisins, lemon and almonds sitting on top of a walnut cream sauce and sprinkled with pomegranate seeds. What I wouldn't do to get my hands on that recipe...

VIDA Reposado (Aged) - Sweet & Smoky this pairs well with pork and chicken dishes such as Roasted Chicken and Saffron Lobster Mashed Potatoes, or Roasted Duck Ropa Vieja Quesadillas with Spicy Guacamole, or to compliment the sweetness of the Sweet Corn Arepas Topped with Dulce de Leche Ice Cream.

VIDA Blanco (Silver) - Pure & Smooth Blanco tequila goes best with Seafood and Citrus based foods such as Fiesta Latina's Lobster Mango Ginger and Lemongrass Ceviche or Crispy East Coast Oysters with Sweet Fufu and Saffron Aioli or Marinated Lobster Tail and Scallop Pinchos.

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