La Puesta Del Sol Recipes
LA PUESTA DEL SOL
I created this vermouth-forward recipe in my Brooklyn kitchen, but it transports me to a terrace in Spain at sunset. This combination of an especially lovely Spanish vermouth, fresh grapefruit juice, tonic, and bitters has become a fast favorite - and I've yet to serve it to anyone who doesn't love it, too. You could serve it in a highball, or a double old fashioned glass, but I like it best in a large wineglass, which makes it even more festive.
Provided by Rosie Schaap
Time 2m
Yield 1 cocktail
Number Of Ingredients 5
Steps:
- Pack a large wineglass with chipped or pebbled ice. Add vermouth and grapefruit juice. Stir gently. Top with tonic water. Hit with a couple dashes of bitters. Twist the grapefruit peel over the drink to express its oils, then drop the twist into the drink.
XOCHIPILLI'S MARGARITA PUESTA DEL SOL
Make and share this Xochipilli's Margarita Puesta Del Sol recipe from Food.com.
Provided by Member 610488
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put 1 cup or so of ice cubes in a pitcher. Pour in everything except pomegranate juice. Stir well and divide between two cocktail glasses.
- Using the back of a large spoon, carefully pour 2 tablespoons pomegranate juice down the inner side of each glass.
- Garnish each with fresh lime peel, crushed slightly just before adding.
Nutrition Facts : Calories 30.6, Fat 0.1, Sodium 3.3, Carbohydrate 7.7, Fiber 0.1, Sugar 6.1, Protein 0.3
CHICKEN COSTA DEL SOL
Categories Chicken Garlic Sauté Low Carb Quick & Easy Bell Pepper Summer Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
- Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.
- Transfer chicken to plates. Spoon pepper mixture over and serve.
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