grand marnier

50 Shots of America–Arizona

Sips

Copper TopAs with much of the southwest, what is now known as Arizona was first claimed by Spain, and then Mexico, before becoming known as Alta California. After that it was all kinds of shuffling as the CSA and USA differed on what to call it and where it’s boundaries really were, ending once and for all when it became the 48th state on February 14, 1912–do you think Oregon was jealous?

The Grand Canyon State wasn’t a popular place to live (unless you were in copper mining or cotton) until after World War II. What made the difference? Air conditioning. Suddenly that “dry heat” was much more bearable and became quite the place, mid-century, to retire to and escape those harsh winters of the Northeast and upper Midwest. Though now the state’s popularity is putting a strain on the water reserves–guess the monsoons of the winter and summer just aren’t enough to keep the water table up!

Another thing Arizona has in common with Florida (the first being a major retiree population)? It’s the home of the Cactus League, hosting more than a dozen MLB teams for spring training every year (in Florida it’s the Grapefruit League).

Copper Top

3/4 oz Gold Tequila
3/4 oz Orange Juice
1/2 oz Orange Liqueur

Combine all ingredients over ice in a mixing glass and shake like your serving drinks after dark in the darkest saloon in Tombstone. Strain into a chilled cordial glass–it’s hot out there!–and sip away your fears.

It makes sense that The Copper State has it in abundance–even the state Capitol building has a dome on it made with enough copper to make almost 5 million pennies! And I’m not sure if the state still produces citrus like they used to, but past is present when it comes to cocktails. I’d suggest using a Cointreau or Grand Marnier in this recipe–you want the smoothness that regular Triple Sec is not exactly known for, especially in such a small drink.

Early in its history, Arizona’s economy relied on the “five C’s”: copper (see Copper mining in Arizona), cotton, cattle, citrus, and climate (tourism).

Orange You Glad It’s Cocktail Hour?

Sips

The first Thanksgiving with the extended New Orleans family after my 21st birthday was a bit surreal: my Uncle was mixing Mimosas but the carton (pour out a third of the juice, fill with Champagne, shake and pour) and offered me one. I think it took my mother by as much surprise as it did me!

Orange juice is one of the most common mixers in cocktails though I’ve never been fond of it’s most common pair-up, Vodka, in the Screwdriver. Of course, that has a lot to do with early vodka experiences and low-quality product.

Taken a step further, there are a variety of orange alcohols and liqueurs available: from the orange-infused vodkas and rums to Grand Marnier and Triple Sec (which comes in a variety of brands).

At the Plantation, we used a lot of Grand Marnier in both the truffles I made to go out with the checks or as turn-down treats as well as in the Creme Brulee desserts (at least, that is, until I got them to agree to chocolate creme brulee… mmmm, Godiva!). Meanwhile, the stronger, pushier Triple Sec stayed in the bar.

Even though it appears in so many cocktails, Triple Sec is a tough taste to balance. Like I said, this is one pushy orange and many times it’s inclusion in a cocktail means that’s one of the few flavors you’re going to get. Not only has this spirit disrupted a pomegranate martini in the past (I know, what were they thinking), too much of a “good” thing can ruin an otherwise drinkable Cosmopolitan.

While on our cruise this past January, our itinerary took us to Roatan, Honduras, where I picked up a small bottle of Vaca Negra Tangerine Liqueur. It smells like concentrated orange soda and, straight, has a lightly orange flavor with a warm base–much like the brandy-based cordials friends had made. And, since I was thinking Cosmo (which, at it’s most basic, is vodka, triple sec and cranberry juice) I decided to give the Vaca Negra a try in place of the usual. The result was tart, refreshing, and not at all overpowering in the citrus department–just enough for flavor without going overboard. (Okay, the vanilla vodka didn’t hurt, either.)

CHF Cultural Cosmo

2 oz Vanilla Vodka
1 oz Vaca Negra Tangerine Liqueur
1 oz Lime juice
2 oz Cranberry juice

Shake everything over ice and serve in a chilled martini glass with an orange twist.

Now, even though the label on my Vaca Negra mentions a States-side importer in Metairie, Louisiana, I’ve been unable to  find any leads online of where to order it. Still, it’s possible to make your own if you’ve got a few tangerines and some time to make an infusion. Pierce a few tangerines and cover with vodka or brandy (my vote is for the latter) for up to 2 weeks. Then, strain off the liquor and let sit for a month before using.