Bounce Magazine October 2017
Featuring Jonny Nelson, Joe Hurd, Charlie Fink a review at the Pier at Harwich, Aldeburgh F&D festival and much more!
Featuring Jonny Nelson, Joe Hurd, Charlie Fink a review at the Pier at Harwich, Aldeburgh F&D festival and much more!
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FOOD & DRINK<br />
FOOD HALLOWEEN & DRINK<br />
OCTOBER OCTOBER <strong>2017</strong> | <strong>2017</strong> ISSUE | #60 ISSUE | #60 HALLOWEEN<br />
Halloween<br />
Horror<br />
The name “Halloween” is a shorter form for<br />
the Gaelic name All-hallows-evening.<br />
•<br />
Originally called Samhain, it was a<br />
time when they believed the division<br />
between the worlds of the living and<br />
the dead became very thin and<br />
when ghosts and spirits were<br />
free to wander as they wished...<br />
So here is a ghoulish classic, to<br />
kick start your Halloween...<br />
‘BLOOD ORANGE MARGARITAS’<br />
This flavourful citrus fruit adds a dramatic ruby<br />
red colour to recipes both sweet and savoury.<br />
Blood oranges are slightly less acidic than<br />
regular oranges. They contain 120 percent of<br />
the recommended daily amount of vitamin<br />
C, 12 percent of the amount of fibre, and also<br />
potassium, calcium, and vitamin A.<br />
Ingredients<br />
• kosher salt<br />
• Crushed ice<br />
• ½ c. fresh blood orange juice<br />
• 2 oz. tequila<br />
• 1 oz. triple sec or Cointreau<br />
• Blood orange wedges (optional)<br />
1. Moisten rim of 2 margarita glasses and dip in<br />
kosher salt.<br />
2. Fill a cocktail shaker with crushed ice. Add<br />
orange juice, tequila, and triple sec.<br />
3. Shake well and strain into glasses.<br />
BY THE ANGRY WAITER<br />
3. Garnish with orange wedges, if desired.<br />
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