Good news: I've got two little gifts for you today.
The first: A new podcast I can't stop listening to (really -- I think I've gone through 12 episodes in four days). It's called Second Life, and it profiles inspiring women (often entrepreneurs) who have made "big, daring career changes." It's hosted by Hillary Kerr, who co-founded Clique Media Group (think whowhatwear.com, mydomaine.com, etc.) and therefore has some interesting anecdotes to share about her own entrepreneurial experience as she interviews these women. It's a good reminder that it's never too late to change course and go after -- or create -- what you really want.
Last week, just after listening to the interview with Amanda Hesser, co-founder and CEO of Food52, my husband ironically sent me a recipe from that very website. Which brings me to...
The second: The perfect cocktail, IMO, compliments of Food52. I've been meaning to learn how to make a few classic cocktails, and while I acted as more of the taste-tester while my husband did the work on this one, I can vouch for the fact that it really is simple to make -- and it is SO. good. Recipe below!
Smoky and Spicy Paloma
"This is a cocktail of oxymorons—it's bitter yet sweet, smoky yet refreshing, and spicy-hot yet cool. Somehow, the combination works to create a perfectly balanced drink that we'll be sipping all summer long." - Food52
Yield: 1 cocktail and 1 cup of jalapeño-infused simple syrup (which will keep for up to two weeks in the fridge)
For the jalapeño-infused simple syrup:
- 2 jalapeños, halved
- Zest of 1 grapefruit
- 1 cup sugar
- 1 cup water
For the Paloma:
- 1 1/2 oz silver tequila
- 1/2 oz mezcal
- 1 oz lime juice
- 2 oz grapefruit juice
- 1/2 oz jalapeño-infused simple syrup (see ingredient list above)
- 1/2 oz grapefruit liqueur or Triple Sec - we left this out, and it was delicious as is!
- Ice, to serve
- Start by making the jalapeño-infused simple syrup: In a small saucepan, combine the jalapeño, grapefruit zest, sugar, and water. Bring to a simmer to dissolve the sugar.
- Once the sugar has dissolved, remove from heat and cool to room temperature.
- Strain into a clean glass jar. Syrup will keep for up to 2 weeks refrigerated in an airtight container.
- To make the cocktail, combine all ingredients in a shaker and shake with ice. Double strain into a glass with ice. Voila!