Hello there! Today I’m kicking off a mini series in honor of the Fourth of July (insert fireworks here; boom! pow! ooooo! ahhhh!).
Whether you are headed to a big party, the park for a picnic, or just having a small gathering at your own place, the four recipes I offer to you over the next few days will help make your Independence Day celebration delicious. The idea is that you can make these ahead of time and at the start of the party. They will keep and still be enjoyable as they come to room temperature so you too can enjoy the holiday! Serve these four for a complete party or add to it crudites, chips and dips and a green salad and you have the ultimate (and low maintenance) spread. Additionally, these recipes can easily be doubled or halved to make just the right amount for your shindig.
So yesterday we spoke a little bit about the Cinco de Mayo Fiesta menu and how I like to set up my buffet table. Today I want to share with you my house special margarita. She’s a beaut.
What makes this margarita so special? I’m glad you asked. We forego the store bought, prefab sour mix and substitute homemade lemon/lime sorbet. Add to it white tequila, Cointreau, and a rim of Australian Flake Sea Salt and you know what you have? You have a grade A cocktail my Brooklyn friend would say is “Dyn-o-mite”. Wait. Let’s stop a second. Say it again in your best Brooklyn accent. Really drag it out. Dyn-o-mite. Ok. That’s much better.