As I mentioned in
my previous post, seeing as I was spending the day tending a smoker full o' brisket anyhow, it just seemed all resourceful and whatnot to populate the Char-Griller's top rack with various foodstuffs. You know -- For Science. (And possibly also because I was APPALLED at the high cost of the smoked salt I'd just bought for the
beer can chicken rub and wondered why the heck I oughtn't just make my own, but mostly, I'd like it known, For Science.)
The cherries took but two hours to absorb the rich, hickory goodness, but I let that foil pan of kosher salt steep for a good six or more. On the hour, I'd re-stoke the heat and heady smoke with a chimney starter full of coals and a generous handful of Corona-soaked chips, shake the pan, and then spend the next 55 minutes resisting the urge to lift the lid to assess progress.
My patience was rewarded last night, when nearly two weeks later my husband sniffed the contents of the salt's mason jar and noted, "That smells like our barbecue weekend." I thought that called for a drink. Thus, I present to you, the Smoky 'Rita.
Smoky 'Rita
Smoked salt
1 oz fresh lime juice
1 1/2 oz fresh grapefruit juice
1 oz triple sec
1/2 oz
simple syrup2 1/2 oz 100% agave tequila (like
Jose Cuervo Tradicional or Don Julio Reposado)
1 slice of grilled lime, for garnish
Run a lime peel around the rim of a margarita glass or goblet to dampen it. Roll the dampened edge through smoked salt. Set glass aside.
Fill a shaker with cracked ice, the lime juice, grapefruit juice, triple sec,
simple syrup and tequila, and shake until the exterior is frosty. Strain into prepared glass, and float a thin slice of grilled lime on top.
And sure, nothing's to say that you couldn't also serve this on the rocks in a double old fashioned glass, but with ingredients this notable, why run the risk of diluting?
Next up - the refreshing summer drink that tastes like a sandwich in a glass. (We swear it's delicious!)
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Now that spring has officially arrived, just the thought of exotic fruits, vegetables, and crisp, fresh salads is probably enough to get us all running out the door to our local grocery stores or farmers' market.
One of the things I miss most about summer, especially where I live, is the availability of fresh produce and herbs. This winter I decided to do something about that and started a little herb garden inside my house rather than having to rely solely on the dried variations in my spice rack. The problem is, I'm not using them fast enough and I hate to see them go to waste or wither away and die. I started to look for some alternate ways of preserving them, and have found a few good methods. 
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