Frontera by Rick Bayless

Author:Rick Bayless
Language: eng
Format: epub
Publisher: W. W. Norton & Company

• 2 cups good-quality tomato juice

• ⅔ cup fresh lime juice

• 1 cup fresh orange juice

• 2 small canned chipotle chiles, finely chopped, with some of the adobo canning sauce (a heaping tablespoon total)

• 1 teaspoon black pepper, preferably freshly ground

• A generous ½ teaspoon salt

• 1 tablespoon plus 1 teaspoon Worcestershire sauce

Mix all the ingredients together in a glass container. Cover and refrigerate. Use within a few days for the freshest flavor.

The Bitter Truth

The Bitter Truth

Bartender’s Recipe

MAKES 1 COCKTAIL

BARTENDER’S NOTES: This is a very modern cocktail featuring two very popular and delicious aperitifs from Italy: Aperol (think of it as an orangey Campari-lite) and Cocchi Americano (made from Moscato d’Asti). Both have found a permanent home in my libations cabinet, Aperol being featured in my favorite brunch drink (orange juice, sparkling wine and Aperol) and Cocchi Americano having become a favorite to sip in front of the fireplace.

ABOUT USING RAW EGG WHITES: A few years ago, Jason White wrote in a Washington Post article that you are four times more likely to choke on a handful of bar nuts than to get salmonella from eggs. Yet the dreaded salmonella is what keeps most people from using raw egg whites in mayonnaise and mousse and, of course, to create that great cocktail luxury: inimitably creamy froth floating atop a delicious libation. Truth is, you can assuage any concerns by buying a container of pasteurized egg whites (they’re available in most grocery stores these days). Or do what I do and buy eggs from a local cage-free grower: smaller production is often done with greater care and passion.

1 egg (or 1 ounce pasteurized egg whites)

1 ounce 100% blue agave reposado tequila

2 ounces Limonada

1 ounce Cocchi Americano

1 ounce Aperol

6 to 10 ice cubes (about ¾ cup)

1 fresh rosemary sprig

Crack the egg and cup the yolk in one half of the shell while letting the white fall into a cocktail shaker, or measure 1 ounce of pasteurized egg whites into your shaker. (Save the yolk to use in flan, mayonnaise, ice cream or such.) Cover and shake for 15 seconds, until the egg white is frothy. Add the tequila, Limonada, Cocchi Americano, Aperol and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking.

Rub the sprig of rosemary around the rim of a 10-ounce rocks glass. Strain the cocktail into the glass and garnish with the rosemary. Serve immediately.

Pitcher Recipe for a Party

MAKES 8 COCKTAILS

1 cup 100% blue agave reposado tequila

2 cups Limonada (1 cup fresh lime juice mixed with ½ cup sugar and 1½ cups water will yield 2⅔ cups. Dilute the leftover Limonada with a little sparkling water for a refreshing limeade while you are preparing for your party.)

1 cup Cocchi Americano

1 cup Aperol

8 eggs (or 8 ounces pasteurized egg whites)

6 cups ice cubes

8 fresh rosemary sprigs

In a pitcher, combine the tequila, Limonada, Cocchi Americano and Aperol. Cover and refrigerate until chilled, about 2 hours.

One by one, crack

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