Zesty Orange & Grapefruit Paloma Makes 1 cocktail
Ice ¼ cup freshly squeezed grapefruit juice ¼ cup mescal or tequila Sipp Sparkling Zesty Orange soda Fresh mint and candied chili 1. Fill a glass with ice. Pour in grapefruit juice and tequila. 2. Top with zesty orange soda. 3. Serve with some mint and a candied chili. When my friends at Sipp asked me to make a dessert and cocktail pairing I knew just what to do! I’ve always loved pecan blondies, they remind me of a cookie my grandmother would make when I was a boy. My Zesty Orange & Grapefruit Paloma goes so well with the blondies that I doubt I’ll ever make these recipes separately! Sipp Sparkling Zesty Orange soda is the star of this winning combination!
Zesty Orange & Pecan Blondie Makes 16 squares
¾ cup chopped pecans 1 ½ stick unsalted butter, soft 1 cup packed light brown sugar ² 3 cup sugar ¾ 2 large eggs grated zest from 1 orange pinch of salt 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 cup white chocolate chips 1. Preheat the oven to 350°F. 2. Place the pecans on a baking tray and roast them for 5-6 minutes, cool. 3. In the bowl of a mixer, beat butter and sugar until light and creamy. Add the eggs one at a time, mix well. Add orange zest, salt, and vanilla. Mix in flour and baking powder, and once you have a smooth batter, mix in roasted pecans FOLLOW US @SWEETPAULMAGAZINE
and chocolate chips. 4. Butter a 9x9 square baking tin and spoon the batter in. Smooth the top with a spatula. 5. Bake for 45-50 minutes or until a cake tester comes out almost clean. 6. Cool on a wire rack and cut into pieces. Serve with the candied orange peel.
Zesty Orange Candied Peel & Chilies For the orange: 1 large orange 1 can or bottle of Sipp Sparkling Zesty Orange soda 1 cup sugar For the chiles: 8 green chilies 1 can or bottle of Sipp Sparkling Zesty Orange soda 1 cup sugar 1. Start by cutting off the orange peel. Use a sharp knife and cut off as much of the white pith as you can. Cut the peel into thin strips. 2. Add soda to a saucepan and bring to a boil. Add the peel and whole chilies, and let it simmer for 30 minutes. 3. Drain off the soda. 4. Add sugar to a large bowl and toss the peel and chilies. Let it sit overnight. 5. Dust off most of the sugar. Store in an airtight container. SWEETPAULMAG.COM 49
