The Margarita is an alcoholic beverage originating from Mexico. Like many popular beverages the cocktail favorite has several origin 
stories. One story maintains that In 1948 Margarita Sames created the drink in Acapulco, Mexico using her two favorite spirits: Cointreau and tequila. Another popular myth states that restaurant owner Danny Herrera, of the Rancho La Gloria near Tijuana, Mexico, mixed and named this cocktail for the allergy-ridden American actress Marjorie King. King was reportedly allergic to every spirit except tequila and Margarita is Spanish for Marjorie.
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Great Margarita recipes
Classic Margarita
Cucumber Margarita
Frozen Margarita
Green Iguana Margarita
Peachtree Margarita
Prickly Pear Margarita
Rosa’s Pomegranate Margarita
This ad below caught my attention as I was walking by a bus stop in Los Angeles. Having, done weight loss programs in the past made aware of how much calories are consumed in a day when beverages are included in calorie counting. Most people try to reduce their calorie intake by focusing on food, but another way to cut calories may be to think about what you drink.
Calories in drinks are not hidden (they’re listed right on the Nutrition Facts label), but many people don’t realize just how many calories beverages can contribute to their daily intake. As you can see in the example below, calories from drinks can really add up. But there is good news: you have plenty of options for reducing the number of calories in what you drink. (See Calorie Beverage Chart)
One thing I recognize more immediately during the summer months is just how much red wine raises your temperature. First of all it is typically served at room
temp, not refrigerated or chilled in any way. While at a party recently, the conversation went into a full blown red wine discussion. Sometimes people have a hard time moving past the basic wine lesson of pairing red with meats and white with poultry. I applaud most for knowing the basics. However, after the 101 course of wine knowledge there is a 102. We’ve covered that before here on Multi Cultural Cooking Network (Click Here).
On this 100 degree day the host of party mentioned how more guests were opting for white wine. He seemed a bit surprised. I said “Red wine raises your temperature. “ He replied “…but red wine goes with meats.” Then I added how despite all the wine snobs out there White Zinfandel and Rose are another way to go for summer picks. Thus, after our conversation I knew I needed to dig deeper because people will continue feel the need for appearance sake to hold a glass of red wine or provide red wine because it looks more classy. My suggestion for future hosts of parties, cookouts and other events comes with a little help from the highly respected Gayot Guide. They have some tips on Red wines which can be chilled. When your guest looked shocked you can tell them with confidence what you know about the red wines defying the standard rules. Moreover, you will look so smart in the process. (Click Here For Chilled Red Wine Tips)
Written by Crystal A. Johnson, Multiculturalcookingnetwork.com Editor
Photo by Multiculturalcookingnetwork.com
The folks of Don Francisco provided MCCN with a wide variety of their flavors of Coffee. Here is my review. I try to offer insight on the experience of trying it black and then with cream in most cases.
- Hawaiian Blend- If you drink you coffee black, the roasted flavor is prominent to the degree that it comes across over roasted. Add cream to the coffee and experience rich flavor with complex notes.
- Kona- This flavor has more of a well balanced roasted flavor. Easy to drink black. Nutty notes come through with cream added.
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We all know that the healthiest drink for our bodies is water. Water makes 70% of our bodies; it cushions our joints, and transports oxygen and nutrients to cells in our bodies. Water encourages bowel movement and helps to defend against blood clots. Everyone should have eight 8 ounce glasses of water every day, especially if you’re an active person. Even though water is the healthiest thing you can put in your body, there are many beneficial drinks that you might want to try. READ MORE
CHICAGO – Energy drinks are under-studied, overused and can be dangerous for children and teens, warns a report by doctors who say kids shouldn’t use the popular products.
The potential harms, caused mostly by too much caffeine or similar ingredients, include heart palpitations, seizures, strokes and even sudden death, the authors write in the medical journal Pediatrics. They reviewed data from the government and interest groups, scientific literature, case reports and articles in popular and trade media. READ MORE
Dom Pierre Pérignon (c. 1638–14 September 1715) was a Benedictine monk who made important contributions to the production and quality of Champagne wine in an era when the region’s wines were predominantly still pink and red. Popular myths frequently, but erroneously, credit him with the invention of sparkling Champagne, which didn’t become the dominant style of Champagne until mid-19th century.
In his era the in-bottle refermentation that gives sparkling wine its sparkle was an enormous problem for winemakers. When the weather cooled off in the autumn, refermentation would sometimes keep fermentable sugars from being converted to alcohol. If the wine was bottled in this state, it became a literal time bomb. When the weather warmed in the spring, dormant yeast roused themselves and began generating carbon dioxide that would at best push the cork out of the bottle, and at worst explode, starting a chain reaction. Nearby bottles, also under pressure, would break from the shock of the first breakage, and so on, which was a hazard to employees and to that year’s production. Dom Pérignon thus tried to avoid refermentation. READ MORE
Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved (as in theCharmat process), or as a result of carbon dioxide injection.
Sparkling wine is usually white or rosé but there are many examples of red sparkling wines such as Italian Brachetto and Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry “brut” styles to sweeter “doux” varieties.
The classic example of a sparkling wine is Champagne, but many other examples are produced in other countries and regions, such as Espumante in Portugal, Cava in Spain,Franciacorta, Trento and Asti in Italy (the generic Italian term for sparkling wine being Spumante) and Cap Classique in South Africa. In some parts of the world, the words “champagne” or “spumante” are used as a synonym for sparkling wine, although laws in Europe and other countries reserve the word Champagne for a specific type from the Champagne region of France. The French terms “Mousseux” or “Crémant” are used to refer to sparkling wine not made in the Champagne region. German and Austrian sparkling wines are called Sekt. The United States is a significant producer of sparkling wine: California in particular has seen French Champagne houses open wineries in the state to make American sparkling wine according to the Champagne method. Recently the United Kingdom, which produced some of the earliest examples of sparkling wine, has started producing Champagne-style wines again.
The world traveled Honduran Chef Jay Bonilla knows a thing or two about Sangria. This is one ofhis classic Spanish sangria recipes. Jay says the bottle of wine does not need to be expensive. In this recipe he uses the famous inexpensive wine from Trader Joe’s affectionately called “Two Buck Chuck.” (SEE RECIPE)
If a spoonful of sugar makes the medicine go down then two tablespoons of chocolate chips is a mild sweetener for Coffee. It is more of a great idea for presentation. We got this idea after a review of Mr. Cecil’s Ribs in Sherman, Oaks. The manager by the name of Ty brought this concoction to the Sherman Oaks location.
Meet Ty of Mr. Cecil's Ribs
stories. One story maintains that In 1948 Margarita Sames created the drink in Acapulco, Mexico using her two favorite spirits: Cointreau and tequila. Another popular myth states that restaurant owner Danny Herrera, of the Rancho La Gloria near Tijuana, Mexico, mixed and named this cocktail for the allergy-ridden American actress Marjorie King. King was reportedly allergic to every spirit except tequila and Margarita is Spanish for Marjorie.
