GRAPEFRUIT + BLOOD ORANGE TEQUILA SPRITZ

It's about time we add another cocktail to the recipe files around here! Not even 9:00 on a Friday morning and I'm still chugging coffee with happy hour on the brain.

We've always loved making these Markaritas, but we have really gotten into Tequila over the past couple of years and love trying new types and brands. Many years ago, when Mark was reading tons of Paleo books, so many of them talked about how Tequila is one of the cleanest liquors that you can drink since it comes from a plant. "CLEAN DRINKING" I call it. Sign me up!  We drank margaritas together on our first date so this only seems fitting that this is what we really gravitate to! With the good tequilas, we love it with a splash of lime La Croix and a wedge of lime- it is really my favorite way to drink it. I LIKE TO TASTE THE TEQUILA.

This drink was inspired from my birthday dinner at one of our favorite Charlotte restaurants. It's refreshing and flavorful without being overly sweet. This Blood Orange Liqueur is a new favorite and a great one to have on hand. Just a splash adds a touch of sweetness and that bold blood orange taste. I cannot get enough of this Spritz. 

GRAPEFRUIT + BLOOD ORANGE TEQUILA SPRITZ

2 oz. Good Tequila 
1/2 oz. Solerno Blood Orange Liqueur
A few dashes of Orange Bitters 
Top off with Grapefruit Spindrift
Squeeze of fresh grapefruit + grapefruit wedge for garnish

I make these individually in the glass. Combine Tequila, Blood Orange Liqueur, and orange bitters and give it a little stir. Add ice and top off with Grapefruit Spindrift and a squeeze of fresh grapefruit. Garnish with a grapefruit wedge!

Cheers! Hope everyone enjoys the Summer sunshine this weekend! (and some tequila of course) For more cocktail inspo, you can follow me on Instagram (@ninanmoore) and check out the hashtag #DRINKMOORECOCKTAILS

Coconut Shrimp with Sweet Grapefruit-Ginger-Honey Dipping Sauce

This is one of those meals in which I assessed what we had on hand, and created it on the spot. I enjoy kitchen challenges like this that force me to think quickly, and use up what we have. Plus, a Saturday night in sounded great to us. Coconut and shrimp is always a match made in heaven and a sweet dipping sauce sounded like the perfect finishing touch. Everything came together beautifully (in under an hour!) and I've already added this to our mile long dinner rotation.

Coconut Shrimp

1 pound of shrimp, peeled and deveined

1 cup unsweetened almond milk (milk, buttermilk, whatever you have in hand)

2 eggs, beaten

1.5 cups raw, shredded, unsweetened coconut

1 Tbsp. Creole seasoning (Emeril's Essence is my favorite)

Soak peeled shrimp in 1 cup of milk for 15-30 minutes.

Preheat oven to 375 degrees. Beat 2 eggs in a medium sized mixing bowl, mix coconut together with creole seasoning and set up a dipping station. Transfer shrimp to egg bowl. Take a few shrimp at a time and coat in coconut. Place on a baking sheet, lined with parchment paper. Bake for 20 minutes, or until nice and crispy.

Sweet Grapefruit-Ginger-Honey Dipping Sauce

1/4 cup honey

Fresh lemon zest (about 1/2 lemon)

1 Tbsp. fresh grated ginger

1/2 fresh grapefruit, juiced

1/2 fresh lemon, juiced

Whisk up and use for dipping. This would also be an excellent salad dressing.