Here’s to 50 Years, Valencia!
//By LINDA SHRIEVES BEATY
At a college named for an orange—which also happens to have a terrific culinary school—we could think of only one way to celebrate our 50th year: By creating a bunch of orange-juice cocktails.
We enlisted the help of Chef Ken Bourgoin, of Valencia’s culinary program, and the results were intoxicating (well, only if you use liquor). So lift a glass, Valencians, and cheer the college’s 50th year! (And be grateful the college wasn’t named for a grapefruit.)
Orange Tower Cocktail
A stand-out cocktail for a college that towers over its competition! (Ok, we like to brag.) But the key to this cocktail may be the type of orange juice you choose. Chef Ken prefers juice made from Honeybell oranges. The original recipe calls for Southern Comfort, but Chef Ken suggests substituting a single malt scotch or whiskey.
+ Splash of Grenadine
+ 3 ounces (90ml) Orange Juice
+ 1 1/2 ounces (45ml) Southern Comfort
+ 1 1/2 ounces (45ml) Amaretto
Blood Orange Margarita
+ Kosher salt
+ Crushed ice
+ 1/2 cup fresh blood orange juice
+ 2 ounces tequila
+ 1 ounce triple sec or 1 ounce Cointreau liqueur
+ Blood orange wedge, for garnish
+ Moisten rim of 2 margarita glasses and dip in kosher salt
+ Fill a cocktail shaker with crushed ice
+ Add orange juice, tequila and triple sec
+ Shake well and strain into glasses
+ Garnish with orange wedges, if desired
+ 1 cup orange juice
+ 4 ounces orange liqueur
+ 4 ounces ice cream (vanilla)
+ 4 ounces orange sherbet
+ 4 tablespoons non-dairy coffee creamer (French vanilla)
+ 1 teaspoon vanilla extract
+ 1⁄2 cup ice (crushed)
+ In blender, add orange juice, sherbet, non-dairy creamer, ice cream, ice, vanilla extract, liqueur and blend on high until smooth.
Tips on How to Garnish a Cocktail
- Use big ice cubes. Small cubes or crushed ice melt quickly and leave your potent potable watery.
- Zest adds a hefty dose of flavor to any drink. If you don’t have a zester, use a vegetable peeler or a microplane.
- Chill the glass in advance. Put cocktail glasses in your fridge three hours before a party.
- To really blend flavors, use a muddler. It helps blend sugar with the pulp and oils of citrus fruits. And when choosing a muddler, pick one that has a plastic or wooden bottom, so you don’t scratch your glassware while muddling.