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Archive for March 12, 2011

DAYLIGHT SAVINGS TIME: A Celebration Cocktail

Celebrate more daylight with an Avión
Sunshine cocktail. Photo courtesy Avión.


Everyone has a favorite holiday: Christmas, Halloween, Easter or Thanksgiving, perhaps.

Ours is Daylight Savings Time. We are not a night person: We love the light, from dawn to sunset. We are not happy waking up to a black sky and getting dressed in suboptimal incandescent lighting, unable to tell if tights are navy or black.

Avión Tequila has sent us a Daylight Savings Day cocktail, and by Jorge, we are going to celebrate! Maybe not at 2 a.m. on Sunday morning, when Daylight Savings Time kicks in. And probably not at midnight tonight, as we turn all the clocks forward one hour, prior to hitting the sheets.

But at happy hour tomorrow, March 13th, we’ve having at least one. After two, we probably won’t notice that we gave up an hour of sleep.

This tequila cocktail uses the smoother, aged añejo tequila rather than the silver (plata or blanco) tequila used in so many tequila drinks (see the different types of tequila). Añejo is aged for one or more years, taking on more complex flavors and a yellow color from the oak barrels.




  • 1½ ounces añejo tequila
  • 1 ounce apple liqueur (you can substitute canned apple juice concentrate)
  • ¼ ounce pear juice
  • Splash of egg white (use a knife to cut the “splash”; use pasteurized egg whites if you don’t eat raw egg whites)
  • Dash of fresh lemon juice
  • Pinch of ground cinnamon
  • Pear slice for garnish (optional)
    1. Add all ingredients to a cocktail shaker with ice. Shake and strain.
    2. Avión Sunshine can be served either straight up or on the rocks and garnished with a thinly sliced pear.

    Enjoy the light!


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    TIP OF THE DAY: Cheese Grits

    First made by Native Americans, grits are an ubiquitous menu item in the American South. The area from Virginia to Texas is even called the “Grits Belt,” where grits are served for breakfast, lunch and dinner (and that sounds great to us!).

    Grits are the hard part of the corn kernel (the endosperm), cut into uniform small pieces. They are related to polenta, which is made from a different type of corn and is usually a finer grind. Another related product, farina, known in the U.S. as cream of wheat, is made from semolina flour.

    For the record, corn is classified by the type of starch in its kernels. Dent corn, the premier corn in the South, has a relatively soft, starchy center that makes the best grits. Flint corn, used for polenta, has a hard, starchy endosperm and produces a more granular cornmeal with a better texture (mouthfeel).

    Learn all about grits and get the recipe for creamy cheese grits.


    You don’t have to be from the South to
    enjoy a breakfast of bacon, eggs and
    grits. Photo by Sasha Fatcat | Wikimedia.



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