Classic Tequila Sunrise
Makes one drink
2 oz. tequila
3 oz. orange juice
1/2 oz. grenadine
Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom and look all sunrise-y. Do not stir. Garnish with a maraschino cherry and serve.
Pairs well with...
Yields about 1 cup
1 ripe avocado
1 teaspoon fresh lemon juice
Scant 1/2 teaspoon fine-grain sea salt
1 teaspoon coconut oil
1/2 teaspoon black or brown mustard seeds
1/2 small yellow onion, mined
1 clove garlic, finely chopped
1/2 teaspoon Indian curry powder
1 small serrano chile, minced
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, salt, and most of the cilantro. Mash the avocados a bit with a fork, but don't overdo it-- you want the mixture to be quite chunky. Set aside.
Heat the oil in a skillet over medium-high heat. When it is hot, add the mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops, after about a minute, stir in the onion and sauté for 2 to 3 minutes, until the onion is translucent. Stir in the garlic, curry powder, and chile.
Count to ten, and then remove from heat. Stir in the avocado mixture, but just barely, and transfer to a serving bowl. Serve warm or at room temperature with crackers or tortilla chips. Garnish with remaining cilantro.