On July 31, North Korea tested a ballistic missile. Prisoners in Egypt refused food in protest of inhumane treatment. Residents of Baltimore rebuked the president of the United States for calling their district “a disgusting, rat and rodent infested mess.” Yet for much of the day, the No. 1 trending topic on Twitter was avocados.

People shared recipes and photos, trivia and tales about the fruit. Not because avocados were in the news—not at the center of some controversy or scandal or massacre. It was, simply, National Avocado Day (#NationalAvocadoDay).

This might have struck people in the U.S. as odd, since 80 percent of America’s avocados come from Mexico. But scrutiny for such days tends to be low, evidenced by the now almost daily phenomenon of a trending “national day” blanketing Facebook and Twitter, and even Instagram. As I write this, it’s National Relaxation Day. August also now includes National Dog Day, National Matchmaker Day, and National Sisters Day.

Many of these days are new in the past few years, and a small percentage are recognized by the government. Whimsical as these days seem, the creation and maintenance of national days are a phenomenon with massive financial implications. Many such days are used—or were even specifically invented—to coax people to talk about products and services. This happens on a scale that traditional advertising almost never achieves. Even spending millions on a Super Bowl commercial cannot command so much favorable attention to a product—given freely and enthusiastically by unassuming consumers who blast it into the timelines of everyone they know.

I was especially attentive to the avocado talk because just a few days before, I’d noticed the U.S. surgeon general, Jerome Adams, tweet, “This #NationalIceCreamDay, I’ll be treating myself to a scoop of [strawberry ice-cream emoji] after getting in a good workout. Like anything else, moderation is key!” I could see a surgeon general emphasizing moderation on Halloween or Thanksgiving. But when almost no one realized it was National Ice Cream Day, a tweet about it probably just made people want ice cream.

[Read: The rise of the micro-holiday]

In fact, that’s explicitly why the day was started. In 1984, President Ronald Reagan declared ice cream a “nutritious and wholesome food” to help the dairy industry, since he was already trying to find a way to get rid of a surplus of 500 million pounds of cheese. In the years since, sales of ice cream have spiked on this day. Dippin’ Dots, Cold Stone Creamery, and Baskin-Robbins ran promotions and in-store giveaways on National Ice Cream Day 2019, as did PetSmart and Williams Sonoma. Halo Top gave out vouchers in a promotional collaboration with Bumble. Yes, some Americans are likely now using a dating app because Ronald Reagan had too much cheese.

National Avocado Day has no such history. A meal-delivery business in California started it in 2017. The government doesn’t recognize the day, but it’s no less of an excuse to sell products. One publicist emailed me a few weeks ago to see whether I was “planning to cover National Avocado Day” and, if so, whether I would please mention an avocado lip gloss. This year, even Chipotle ran a campaign to “celebrate” National Avocado Day by making guacamole temporarily not extra.

Similar promotions happen on National Bowling Day, National Waffle Day, and National Shapewear Day—among many, many others. Though declaring new national days traditionally required an act of Congress, businesses such as Hallmark created days such as National Friendship Day as early as 1919, without declaration, to boost card sales. Still, this often took years and large franchises to sew the day into the national fabric. Now it seems to happen as soon as the day is trending on social media. Where do these new days come from? Can any industry declare a day? Am I the only one who finds it weird that you can just tell people “it’s National Milkshake Day” and they will say, “Oh, great, let’s get milk shakes!” (Try it. It works on literally any day.)

In some cases, industries are simply capitalizing on a national day that already existed—hiring publicists to “raise awareness,” buying promotion of hashtags on social media, and partnering with brands to launch celebratory ad campaigns. In other cases, the industries are now baldly creating the days. But they rarely do so on their own. Avocado Day was started in conjunction with a website called National Day Calendar. So, I find, were many other days, including National Bobblehead Day, National Brazilian Blowout Day, and National Water Balloon Day. Insofar as Google results indicate authority, National Day Calendar is the primary arbiter of national-day reality.

Despite what the name might imply, National Day Calendar—like the days it promotes (including National Avocado Day)—is not affiliated with any governmental agency. National Day Calendar is a privately held organization based in Mandan, the seventh-largest city in North Dakota. The company’s website keeps a page for each national day it recognizes, including origin stories and suggested ways to celebrate (most often by consuming something). The design could be charitably described as glitchy and premodern. It is, at least, not the sort of entity one might expect to be capable of overwhelming the zeitgeist with phenomena like National Siblings Day. This small company seems to have found a way, despite so much heated geopolitical discourse surrounding the global rise of ethnonationalism, to get everyone talking about avocados.

The process by which a new national day is recognized is not stated on the site. There is a mailing address and phone number, but no staff listing or email contact. The site invites anyone to pitch a new “national day.” So I do. An online application involves entering my name and email address, and then making a pitch. I do this earnestly, because I’m sure that some of these days mean things to people—even National Tapioca Pudding Day and National Delaware Day. I don’t want to be the one to turn this into a farce.

I submit an application for what I deemed National Microbiome Day. The microbes interact with our immune systems and our metabolic processes to keep us well nourished and attuned to our environment, I suggested, at some length. This is an important subject. At the very least, National Microbiome Day seems as important as National Sponge Cake Day.

The automated response I received was instant and jarring: “Thank you for submitting your idea for a National Observance. Our committee is hard at work reviewing the over 20,000 applications they receive every year. If you are one of the 25 or so applications approved each year, someone will reach out to you about the next steps.”

What? Only 25 out of 20,000 applications? I can see screening out pranks and redundancies, but that would still leave thousands of legitimate proposals rejected. National Day Calendar already recognizes “almost 1700” days, I would later learn. Is there a fear that this number could get out of hand? If the number of days has not already caused them to lose meaning, how many would that take?

I do some journalistic work and uncover a lead. At the bottom of the automated email, it is signed “Smiles, Marlo Anderson. Founder, National Day Calendar.” Anderson immediately agrees to talk. He describes himself as a serial entrepreneur. He started National Day Calendar almost seven years ago, as a blog about national days. By the time a day becomes woven into calendars and memories, he noticed, no one seems to care or remember whether it is “official” or not. Or people simply forget about a national day entirely, even if it exists in a record book somewhere.

Anderson dredged all of the days up and put them on one calendar that he could print and sell. For the digital version of the calendar, the website, he sold ads. Some of these ads, he says, go to relevant industries that want to sponsor a particular day’s page. But anyone can advertise.

Eventually Anderson reasoned, why not start making new days altogether? In the past few years, he estimates that the company has started 150 days. Some included in-person commemorations of the new day; others were done simply with a web page announcing the day. His favorites are National Astronaut Day and National Road Trip Day.

I was unable to independently verify all the information Anderson cited about the tremendous reach of National Day Calendar, including the 20,000 applications. He told me that National Day Calendar employs 15 people, while his colleague, Amy LaVallie, put the number at six. Anderson says the business is very busy selling and placing ads on the website, distributing a printed calendar, developing a clothing line, doing appearances at festivals, collecting licensing fees, creating a nationally syndicated radio segment, and developing an app, a TV show, and a “potential movie.”

Anderson says he’s not involved in the actual process of selecting and declaring new national days—that’s up to a committee of four or five people. LaVallie is one. Her favorite days are Book Lovers Day, Sangria Day, Unicorn Day, and “the chocolate days.” When I asked her cautiously about my application for National Microbiome Day, she, like Anderson, was deeply noncommittal. They are looking for days that are “fun, family-friendly, unique, relevant to the world,” she told me. She assured me that I am in the running.

Since I can’t wait four weeks to hear their verdict, I considered simply declaring the day myself. Other sites, National Today, also invite submissions for “national days.” These are unaffiliated with National Day Calendar, according to LaVallie and Anderson, who both express concern over “copycatting issues.” The notable difference is that the National Today calendar is overtly a marketing exercise, without any of Anderson’s pretense about the primacy of celebrating things that make us happy. National Today’s site reads, “Given the success of quirky holidays like Amazon Prime Day in the U.S. and Singles Day in China—which generated a whopping $17B in sales—increasing numbers of brands are looking for holidays that compel consumers to engage, share, and buy.”

Anderson maintains that industry profits are simply the serendipitous result of important national days. He is indignant at the suggestion that he might accept payments from various industries—the avocado growers, for example—to make sure their application for a new day makes it to the top of the pile. “You will not believe the money we’ve turned away because of that exact scenario,” Anderson said, chuckling, then getting serious. “We’re not a pay-for-play organization. We think having a national day is special. We have to be good stewards of the calendar.”

Having just one entity—federal or otherwise—oversee the calendar would at least ensure some quality control. The more national days, the less value each has. The value proposition is not enhanced by the existence of days such as National Grab Some Nuts Day, National Sneak Some Zucchini Into Your Neighbor’s Porch Day, etc. (All of these are real.) As days lose value, so do the printed calendars and advertising space on the website. I asked LaVallie whether National Day Calendar looks at other companies’ calendars when updating its own. “Actually, we don’t. They look at ours,” she said, dropping the proverbial mic. “All the copycat sites on the internet are trying to get traction, but we’re the source that everybody goes to.”

Whether or not that’s correct, it does seem that these are boom times for national days. As I finish writing this, National Tell a Joke Day is now trending above any other topic. LaVallie thinks this is because of—not despite—the intensity and stakes of the news. People want the opportunity to talk about fun and barely consequential things. As everything happening online collapses into a single social-media feed, people feel they need a reason to talk about something other than what’s clearly more important news. National days offer an excuse—an invitation, even—to transgress. “In this day and age, when everything is so serious, it’s nice to have a little fun,” LaVallie says, “even if it’s just celebrating a cookie day.” (There are many days for different types of cookies.)

Of course, it’s one thing to celebrate cookies of your own volition. It’s another to talk about cookies because a coalition of multinational corporations is, at any level, coaxing you into it, and using your love of cookies to get you to join a dating app. If national days are growing in number and popularity because people want a simple escape from consequential dialogue, there is sadness even in people earnestly celebrating National Ice Cream Day.

* This article was originally published here

National Absinthe Day is, whoa, today! March 5. While absinthe may not be the It Spirit it was a few years ago, it’s finding plenty of action as a cocktail ingredient. Here are a number of absinthe-centric recipes to check out. Some are on the new side, while others are closer to classics.

Sour Cherry Absinthe Cocktail
by Daniel Hanawalt
¾ cup sour cherries (we substituted ¼ oz. Espinheira Ginja cherry liqueur)
2 oz Bacardi white rum
½ oz Vieux Carré absinthe
3 dashes Peychaud’s Aromatic Cocktail Bitters (we substituted King Floyd’s Cherry Cacao Bitters)

Remove the pits from your cherries. Place the cherries in a cocktail shaker and muddle thoroughly. Fill the cocktail shaker ¾ of the way full with ice. Add rum and absinthe to the shaker. Shake thoroughly and strain into a coupe or large cordial glass.

Blackthorn

Blackthorn
2 oz. Bushmills Red Bush Irish Whiskey
1 oz. sweet vermouth
2 dashes Angostura bitters
1 dash Emperor Norton San Francisco Absinthe Dieu
1 lemon twist or wheel

Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a chilled cocktail glass. Garnish with a lemon twist (or an orange twist if you prefer) and serve.

Dorflinger Cocktail
by Colleen Graham
2 oz. Plymouth Gin
1 oz. absinthe
dash of orange bitters

Gather the ingredients. In a cocktail shaker filled with ice, pour the gin and absinthe. Stir well. Strain into a chilled cocktail glass. Add an extra dash or two of orange bitters to taste. Serve and enjoy! Use lemon instead of orange for a Third Degree cocktail.

Chrysanthemum

The Chrysanthemum
2 oz. dry vermouth
1 oz. Benedictine
3 dashes of Fellows and Foragers Absinthe
orange twist

Combine ingredients in a mixing glass filled with ice and stir until chilled. Strain into a chilled glass and garnish with an expressed orange twist. The only thing left is to enjoy!

Sunflower
courtesy Comme Ça, Las Vegas
½ oz. Kübler Absinthe
¾ oz. Plymouth Gin
¾ oz. lemon juice (we used homemade lemoncello)
¾ oz. St-Germaine
¾ oz. triple sec

Swirl the absinthe in a coupe glass to coat the inside, then spill out the excess. In a cocktail shaker, add the remaining ingredients and ice. Shake well, and strain into the prepared glass. Garnish with a lemon twist.

Absinthe Colada

Absinthe Colada
recipe courtesy William Elliott, Maison Premiere, Brooklyn, NY
1 oz. St. George Absinthe Verte
½ oz. rum
1 tsp. crème de menthe
1 oz. pineapple juice
1 oz. coconut syrup
½ oz. lemon juice
mint leaves, for garnish

Combine all ingredients in a blender with ice. Blend until smooth, and pour into a hurricane glass. Garnish with a bouquet of mint leaves and serve with a straw.

Absinthe Makes the Heart Grow Fonder
courtesy of goodfoodstories.com
6 strawberries, hulled and quartered
6-8 medium leaves of basil, minced plus additional sprigs of basil for garnish
2 Tbsp. simple syrup
1 Tbsp. lemon juice
1 Tbsp. Grande Absente (original)
1 Tbsp. vodka
1/3 cup water

Fill 2 rocks glasses with ice cubes. Muddle strawberries, basil, simple syrup, and lemon juice in a shaker. Add absinthe, vodka, water, and a few ice cubes and shake well. Divide between the two rocks glasses. Add a sprig of basil to each for garnish.

Dauphin
by Franky Marshall
2 dashes Miracle Mile chocolate-chili bitters
½ oz. Demerara sugar syrup
½ oz. Ancho Reyes chile liqueur
1 oz. absinthe
1 1/2 oz. coconut almond milk

Build all ingredients in absinthe glass. Add pebble ice, stir to integrate. Garnish with cacao nibs and star anise.

Gulf Side
courtesy of Drew Sweeney, Bodega Negra, New York City
5 cucumber slices, divided
1½ oz. Del Maguey Vida Mezcal
¾ oz. lime juice
¾ oz. simple syrup
1 barspoon Pernod Absinthe

In a cocktail shaker, muddle 2 cucumber slices. Add remaining liquid ingredients and ice. Shake well, and strain into a coupe glass. Garnish with remaining cucumber slices speared on a toothpick.

Hey Natalie
recipe courtesy Dan Rook, South Water Kitchen, Chicago
1 oz. Sirène Absinthe Verte
½ oz. Pierre Ferrand Dry Curaçao
½ oz. Velvet Falernum
4 dashes Fee’s Chocolate Bitters
1 egg white
orange zest, for garnish

Combine all ingredients except garnish in a cocktail shaker with ice and shake well. Strain into a coupe glass. Garnish with orange zest, if desired.

Billionaire
from Dushan Zaric, Employees Only – NYC
2 oz. high-proof bourbon (cask strength)
1 oz. fresh lemon juice
½ oz. simple syrup
½ oz. grenadine
¼ oz. Letherbee Charred Oak Absinthe Brun
lemon wheel garnish

Combine ingredients in a cocktail shaker filled with ice and shake until chilled. Strain into a rocks lass and garnish with a lemon wheel.

The post Recipes for National Absinthe Day 2019 appeared first on Drinkhacker: The Insider's Guide to Good Drinking.

* This article was originally published here

Blood Orange Margarita

This year National Margarita Day is on Friday, February 22nd. That’s right… an actual Friday! With these awesome margarita recipes, you can toast National Margarita Day many times over. Serve them up with our Margarita Glazed Baby Back Ribs (recipe included below) for a hit. ¡Salud!

Blood Orange Margarita
from Parker and Quinn
1 1/2 oz. Patrón Silver Tequila
1 oz. Cointreau
1 1/2 oz. blood orange juice
1/4 oz. lime juice
ginger beer
orange wheel

Shake all ingredients together, then pour over rocks. Top with ginger beer and garnish with an orange wheel.

Angry Roséita
6 oz. Angry Orchard Rose Cider
1 oz. mezcal
1/2 oz. pineapple juice
1/2 oz. lime juice
1/2 oz. agave nectar
pineapple slice
lime wedge

Add all ingredients to a pint glass and add ice. Top with Angry Orchard Rose Cider and garnish with pieces of pineapple and a lime wedge.

The Devil’s Margarita
courtesy of Show Me the Yummy
1 1/2 oz. tequila blanco (try it with Hornitos Black Barrel)
3/4 oz. lime juice, freshly squeezed
3/4 oz. simple syrup
red wine such as Cabernet or Carménère

In a shaker filled with ice, pour in tequila, lime juice, and simple syrup. Shake until chilled and pour into glass of choice. Set a spoon at a 45 degree angle barely placed inside of the margarita. The back of the spoon should be facing the ceiling. Pinch the top of the wine bottle with your finger and slowly pour red wine onto the back of the spoon and let it drizzle on the surface of the margarita. Pour until you have about 1/4 inch of red wine in the glass.

Lavender Margarita

Lavender Margarita
courtesy of homewetbar.com
2 oz. Herradura blanco tequila
1/2 oz. Cointreau
1 oz. lavender simple syrup
1/2 lime
sugar
dried lavender
(we also added two drops of lavender bitters)

In a shaker, combine the tequila, Cointreau, simple syrup, and the juice of half a lime. Let it sit. Mix the sugar and dried lavender on a plate and use it to rim the outside of a rocks glass. Fill the glass with ice. Shake the shaker ingredients and strain into the glass. Garnish with a lime wheel if desired.

Mean Green Kale Margarita
courtesy of feedmephoebe.com
¼ cup blanco tequila
5 oz. Plum Vida Kale Juice
¼ cup fresh lime juice
2 Tbsp. raw honey
½ cup water
ice cubes
sea salt and cayenne pepper for garnish
cilantro leaves for garnish

In a large shaker or pitcher, combine the tequila, Plum Vida, lime juice, honey, and water. Shake or stir until well-mixed and the honey is dissolved. Pour a thin layer of salt on a plate. Add a few dashes of cayenne pepper. Dip the top of your margarita glasses in a shallow bowl of water, then place on the salt plate and twist until the crystals have adhered to the rim. Add ice to your glasses and divide the green margarita mixture between them. Garnish with fresh cilantro and lime wedges.

Pomegranate Mint Margarita
courtesy of whitneybond.com
2 oz. tequila
1 oz. lime juice
1 fresh mint sprig
3 oz. Pomegranate Italian Soda
ice cubes

Add the tequila, lime juice and mint sprig to a glass and muddle the mint. Add the ice cubes, then top with the pomegranate soda and serve. Add pomegranate arils for a beautiful effect.

Cucumber-Coconut MargaritaCucumber Coconut Margarita
1 oz. Patrón Silver
2 oz. coconut water
1/2 oz. fresh lime juice
1/2 oz. simple syrup
7 thin slices of cucumber, 3 for garnish

Combine all ingredients except garnish in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a highball glass. Garnish with a cucumber fan and serve with a straw.

Honey Vanilla Pear Margarita
courtesy of howsweeteats.com
coarse sugar and cinnamon for the rim
crushed ice for serving
2 oz. reposado tequila
2 oz. pear nectar or juice
1 1/2 oz. Grand Marnier
1 oz. honey vanilla syrup
1/2 oz. fresh lime juice
1/2 oz. fresh orange juice
sliced pears
1/3 cup honey
1/4 cup water
1 teaspoon vanilla bean paste

To make honey vanilla syrup:
Heat the water and honey in a saucepan over medium heat while whisking. Bring it to a simmer, then cook for 2 minutes and turn off the heat. Stir in the vanilla bean paste and let the syrup come to room temperature.

To make the margarita:
Place the sugar and cinnamon on a plate. Rim a glass with a lime or orange wedge and dip in the cinnamon sugar to coat. Fill the glass with crushed ice. In a cocktail shaker with ice, add the tequila, Grand Marnier, pear nectar, orange juice, lime juice and syrup. Shake for 30 seconds. Pour mixture into the glass. Add a few sliced pears and stir. Drink up!

Avion Peach Margarita

Avion Peach Margarita
2 parts Avión Silver
2 parts peach puree
1 part lime juice
½ part agave nectar
Peach wedge

Combine all ingredients in a blender with ice and blend until smooth. Pour over fresh ice and garnish with a peach wedge.

Rhubarb Margarita, aka “The Farmgirl Margarita”
courtesy of afarmgirldabbles.com
thin lime wedges, for salt rim on glasses and final garnish
margarita salt for the jar rims, optional
1 cup Ruby Rhubarb Syrup
3/4 cup tequila blanco (farmgirl recommends Patrón)
1 Tbsp. orange liqueur (farmgirl recommends Cointreau)
1/3 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
chilled club soda

If salting the rims of your glasses, lightly rub a lime wedge around the rims of four wide mouth pint jars (or other 16-ounce glasses) and then dip the rims in salt. Set aside.

In a small pitcher, combine the Ruby Rhubarb Syrup, tequila, orange liqueur, lime juice, and orange juice. Stir. Divide mixture evenly between the four prepared glasses, just a bit more than 1/2 cup per glass. Fill glass with crushed ice to fill the glass 2/3 of the way. Top with club soda to almost fill the glass. With a spoon, gently stir the drink to incorporate the heavier rhubarb syrup mixture into the club soda. Squeeze a lime wedge over the top and then garnish with another lime wedge.

Homemade rhubarb syrup in case you prefer to make your own:
1½ cups sugar
1½ cups water
4 cups diced rhubarb, fresh or frozen

To make the rhubarb syrup, mix together the water, sugar and rhubarb in a medium pot and place on medium heat until it comes up to a boil. Reduce heat to a simmer and cook until the rhubarb has broken apart, about 15-20 min. Set aside to cool and then drain the rhubarb through a fine mesh strainer and reserve the syrup.

Camarena Pineapple Chili Margarita

Camarena Pineapple Chili Margarita
2 parts Camarena Reposado
¾ part Simple Syrup/Agave Nectar
¾ part lime juice
½ part triple sec
3 muddled pineapple chunks
pinch of chili powder and sugar

Add ingredients into a shaker filled with ice and shake vigorously. Rub lip of glass in chili mixture. Strain mixture into a glass filled with ice. Garnish with rosemary sprig.

Margarita-Glazed Baby Back Ribs
by Bruce Aidells Fine Cooking Issue 112

Tequila and fresh citrus are a great combo in margaritas and also with pork ribs. The tequila’s bite and the acidic orange and lime juices cut through the rich, fatty meat. In this recipe, the marinade is transformed into both a glaze and a dipping sauce for the ribs.

1 cup fresh orange juice (from 1 medium orange)
1/2 cup fresh lime juice (from 2 medium limes)
3/4 cup blanco (silver) tequila
3 Tbsp. dark agave syrup or honey
3 Tbsp. extra-virgin olive oil
2 Tbsp. Cointreau (optional)
2 Tbsp. soy sauce
1 Tbsp. minced fresh garlic (about 3 large cloves)
1 Tbsp. pure New Mexico or ancho chile powder
2 tsp. finely grated lime zest
1 tsp. ground cumin
Kosher salt and freshly ground black pepper
2 racks pork baby back ribs (about 1-1/2 lb. each), membrane removed
2 Tbsp. dark agave syrup or honey; more to taste
1/4 cup chopped fresh cilantro

Marinate the ribs:
In a medium bowl, whisk the 1/3 cup orange juice (more if you prefer) and ¼ cup lime juice, ¼ cup tequila, 1 Tbsp. agave syrup, oil, Cointreau, soy sauce, garlic, chile powder, lime zest, cumin, 1 Tbsp. salt, and 1 tsp. pepper. Cut each slab of ribs in half and put in a large resealable freezer bag; pour the marinade over the ribs. Seal the bag and shake to coat the pork with the marinade. Lay the bag in a pan in case the bag leaks; refrigerate overnight, turning the bag from time to time to redistribute the marinade.

Grill the ribs:
Prepare a gas or charcoal grill fire for indirect cooking over low to medium-low heat (250°F to 300°F). Remove the ribs from the marinade, shaking off the excess. Pour the marinade into a small saucepan and set aside. Arrange the ribs bone side down over indirect heat. (You may need to use a rib rack to accommodate all of the ribs.) Cover the grill and maintain a grill temperature between 250°F and 300°F. The ribs are ready when the meat is tender and begins to pull away from the ends of the bones. This will take 1 to 2 hours.

Make the glaze:
While the ribs are grilling, add the ½ cup tequila, ½ cup orange juice, 1/4 cup lime juice, and 1 Tbsp. agave syrup to the reserved marinade. Bring to a boil over medium-high heat; then reduce the heat to maintain a steady simmer. Simmer until just beginning to turn syrupy, 15 to 25 minutes.

Finish the ribs:
Increase the grill heat to medium high and generously brush the meat side of each slab of ribs with the glaze. Grill glaze side down over direct heat until shiny and beginning to darken, 3 to 5 minutes. Watch for flare-ups. Brush the bone side with some sauce, flip, and grill 3 to 5 minutes more. Transfer the ribs to a cutting board, tent loosely with foil, and let rest for 10 minutes. Taste the remaining glaze and add more lime, agave, or salt as needed. Stir in the cilantro. Divide among 4 small bowls. Slice the ribs and serve with the sauce on the side for dipping.

The post Recipes for National Margarita Day 2019 appeared first on Drinkhacker: The Insider's Guide to Good Drinking.

* This article was originally published here

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