Your best citrus cocktails

Fresh, bright, sweet and tart, these drinks can keep you charged under gray skies

Salon Staff
February 23, 2011 1:01AM (UTC)

Every week, your challenge is to create an eye-opening dish within our capricious themes and parameters. Blog your submission on Open Salon by Monday 10 a.m. EST -- with photos and your story behind the dish -- and we'll republish the winners on Salon on Tuesday. (It takes only 30 seconds to start a blog.) Please note that by participating, you're giving Salon permission to re-post your entry if it's chosen as a winner, and acknowledging that all words and images in your post are your own, unless explicitly stated. And yes, mashed potato sculpture counts as a dish. Emphatically.

This week, we asked for your best citrus drinks.



Blood orange martini by Vivian Henoch: With lemon vodka, Cointreau and blood orange juice, there's so much citrus in this drink you might even be able to pretend it's good for you!

California caipirinha with Meyer lemon and thyme by Linda Shiue: With apologies to Brazil, here's a version of its national cocktail, mellowed by sweet Meyer lemons and fragrant with an unusually savory herb.


Non-alcoholic orange blossom Egyptian limeade by Lisa Barlow: Once, traveling in Egypt with an ailing companion, a young boy fed her the egg from his family's chicken and a limeade that seemed like panacea. After years of tweaking, she's finally found the formula.

Orange strawberry Champagne cocktail by Lise Charlebois-Ludot: Well, if you're an expat living abroad, you're going to end up doing things that are just Not Done. Lise runs into these cultural mishaps in France all the time, but in one case, she recovered serving cheap bubbly with this mix of orange and strawberry flavors.

. . . . . . . . . . . . . .



A few weeks ago, we ran a recipe for kale chips, an easy way to dry and crisp up one of earth's most nutritious vegetables into a finger-luring snack. A few months before that, there was another recipe for slow-sautéed greens, deeply savory with Southeast Asian fish sauce. And at home, we often enjoy simple, satisfying dinners of kale or other hearty greens sliced thinly, sautéed with garlic and onions, and tossed with pasta, olive oil, cheese and toasted walnuts.


Dark leafy winter greens like kale, collards, chard and broccoli rabe are some of the most nutrient-dense foods on the planet, but they're still underrated for their deliciousness, in part because health nuts sometimes try to force big bowls of steamed kale with no seasoning on the unsuspecting. But this week, help us reclaim these vegetables for the taste-lovers. Don't be shy about fats, seasonings, calories. Whatever floats your boat. Just make them taste good.

Be sure to tag your posts: SKC cooking greens (Please note that by participating, you're giving Salon permission to repost your entry if it's chosen as a winner, and acknowledging that all words and images in your post are your own, unless explicitly stated. Adaptations of existing recipes are fine, but please let us know where the original comes from. And if you'd like to participate but not have your post considered for republication on Salon, please note it in the post itself. Thanks!)

Scoring and winning


Scores will be very scientific, given for appealing photos, interesting stories behind your submissions, creativity, and execution.


Salon Staff

MORE FROM Salon Staff

Related Topics ------------------------------------------

Food Kitchen Challenge

Fearless journalism
in your inbox every day

Sign up for our free newsletter

• • •