How you doin’? The Apple Blossom cocktail is a delightful and refreshing cocktail that has a fascinating history with questionable origins and an average level of perplexity.
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The Apple Blossom Cocktail is believed to have originated in the early 20th century, during the era of Prohibition in the United States. This period, characterized by the ban on alcohol, led to the rise of speakeasies and the creation of innovative cocktails to mask the taste of bootlegged spirits.

The exact origins of the Apple Blossom cocktail are somewhat unclear, as is the case with many classic cocktails. However, it is widely believed to have been inspired by the blossoming apple orchards that were abundant in the northeastern regions of the United States.
 
The Apple Blossom cocktail typically combines the crisp and tart flavors of apple  with a hint of sweetness. It is often made with apple brandy or applejack, a spirit derived from apples. The addition of other ingredients such as lemon juice, grenadine, and sometimes a dash of bitters, enhances the complexity of flavors in this cocktail.
 
Over the years, the Apple Blossom cocktail has gained popularity and has been adapted by bartenders around the world. It’s refreshing taste and the use of apple-based spirits make it a perfect choice for those who enjoy fruity and well-balanced, easy to drink cocktails.
 
Ingredients 
2 ounces calvados / apple brandy / straight Applejack
2 ounces vermouth
2 dashes Angostura Bitters
1 apple wedge garnish
1 serving
 
Directions

1. Pre-chill a Coupe glass.
2. Prepare garnish of apple wedge or dehydrated apple slice.
3. In a mixing glass, stir the calvados, vermouth and bitters with ice.
4. Pour into the pre-chilled glass.
5. Garnish with apple wedge on rim or float dehydrated apple slice.

ChefSecret:  Today we think of Johnny Appleseed as a kindhearted fellow who spent his life wandering the forest and planting apple seeds. But in fact, he was actually a shrewd businessman who provided bootleggers with the raw materials to make hard cider.

Quip of the Day:  Q. Why did the apple stop in the middle of the road?  A. It ran out of juice!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #AppleBlossomCocktail #Apples #Calvados #AppleBrandy #Vermouth #AngosturaBitters #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When I develop and write recipes you can be sure they will be foolproof, or you can use them as an inspiration enabling you to alter them to your own tastes.  Inspirations for great food can be found everywhere, and that’s the case with my Cordon Bleu Chicken Salad Salad.
 
The secret ingredients other than chicken are toasted cashews, sweetened dried cranberries and tarragon. Tarragon is an herb, with a slight anise or licorice aroma and taste. It’s not used all that often, but it does work well with chicken and turkey. The lemon juice adds a touch of acidity to brighten all the flavors, and the dried cranberries add some sweetness to the chicken salad—a wonderful sweet and sour brightness. By the way, tarragon is that special seasoning used in a classic béarnaise sauce. Tarragon is commonly used with fish — like in fish cakes with tarragon mayo—and poultry—like in herb roasted chicken thighs.
 
Prep time:  10 minutes
Yield:  4 servings

​Ingredients 
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon dried tarragon or 1 tablespoon chopped fresh tarragon
2 cups chunky chopped cooked white and dark chicken meat
1/4 cup finely chopped dried cranberries
1 finely chopped celery
kosher salt, to taste
freshly ground black pepper, to taste
1/4 cup rough chopped toasted cashews
 
Directions

1. In a large bowl mix the mayonnaise, lemon juice, and tarragon together.
2. Add the chicken, dried cranberries and celery.
3. Add salt and pepper to taste and mix all ingredients together.
4. Topped with roasted cashews.
5. Serve over lettuce for a simple salad, or in a tomato that has been cut open for a stuffed tomato, or between slices of toasted bread for a chicken salad sandwich.

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ChefSecret:  The flavor of fresh tarragon is concentrated in the dried herb form. Do not substitute them 1:1 in a recipe. When substituting dried for fresh, use a 1:3 ratio. Use 1 teaspoon of dried tarragon if the recipe calls for 1 tablespoon fresh tarragon. Dress it up a bit by sprinkling a tablespoon of chopped chives on top.

Quip of the Day:  Step by step process on how to make a chicken salad:
Step 1: Make a salad. Step 2: Serve it to your chicken!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salads #Chicken #Entrees #ChickenSalad #Sandwiches #ChickenSaladSandwiches #Tarragon #Lunch #Dinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When working in Fiji several years ago we decided to take a few days off and visit the Jacques Cousteau beachside resort. The environment was pretty spectacular. It was the perfect place to have wonderful island food and long walks on endless, unspoiled beaches.
 
One might fantasize about one of Burt Lancaster’s movies, His Majesty O'Keefe, about a sea captain looking to make a fortune with copra (coconut) on South Pacific islands. And don’t forget about the beautiful island women… okay, a guy can dream, can’t he?
 
Okay, while you can’t dream about yourself in that movie, how about dreaming about a delicious piece of Pacific Island Coconut Cake? Do you have dreams about food? I must confess that I do, and this is one of my recurring dreams (that and kissing an island princess).
 
I want to share the secret of what has become one of my favorite cake recipes. Because it’s one of my recipes, you might have thought I was making the recipe from scratch. But there is no measuring the flour or sugar into mixing bowls… I made this showstopping cake from boxed cake mix—yes, a boxed cake mix!
 
To make it mine, I add toasted coconut to the cake and frost it with a luscious layer of tangy cream cheese frosting. No one ever guessed it was from a mix! When time is of the essence, doctoring up a boxed cake mix and covering them with homemade buttercream frosting is the answer.
 
Cake mixes can be delicious alternative and, in some cases, better than homemade if you know how to upgrade your cake mix. I have found the Duncan Hines Super Moist White Cake Mix is my boxed mix of choice.
 
My cake recipe works with the addition of full-fat canned coconut milk—no substitutes. Adding a high-fat liquid in place of water helps to shorten the cake, or prevent gluten strands from forming, leaving you with an irresistibly tender crumb.
 
The addition of a little extra vanilla extract and a sprinkle of lime zest brightens the rich coconut milk, giving you the feeling of the tropical islands. If you want, you can add 1/4 teaspoon coconut extract to the batter for extra coconut flavor.
 
My classic Pacific Island Coconut Cake needs homemade cream cheese frosting. I added some candied ginger, a little lime zest and a splash of coconut liqueur for some extra tropical notes.
 
Prep time:  15 minutes
Bake time:  30 minutes
Cool time:  allow 1 hour
Yield:  1 (9x13-inch) cake / 12 servings
 
Ingredients
For the cake
Nonstick cooking spray
1 cup sweetened coconut flakes, divided
1 (15.25-ounce) boxed white cake mix (I prefer Ducan Hines Super Moist baked cake)
3 large eggs
1 cup canned full-fat coconut milk
1/4 cup melted unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon lime zest
1/2 teaspoon ground candied ginger
1/4 teaspoon coconut extract (optional)
 
For the frosting
8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 to 3 cups powdered sugar, as needed
2 teaspoons pure vanilla extract
1/2 teaspoon lime zest
Ground candied ginger (optional)
 
Directions 
To make the cake

1. Preheat the oven to 350° F.
2. Spray a 9 X 13-inch baking pan with cooking spray.
3. On a large baking sheet, spread the coconut flakes into an even layer.
4. Bake the coconut in the preheated oven, stirring halfway through, until the coconut is golden brown and toasted, 5 to 8 minutes. Keep a close eye on the coconut as it can burn quickly.
5. Let the coconut cool on the baking sheet (as it cools, it will continue to toast from the residual heat from below).
6. In a large bowl, combine the cake mix, eggs, coconut milk, melted butter, vanilla extract, lime zest and ginger.
7. Mix with a rubber spatula until completely combined.
8. Fold 3/4 cup of the toasted coconut into the batter.
9. Pour the batter into the greased baking pan.
10. Bake according to the package directions (Duncan Hine knows best) until lightly golden and a cake tester comes out clean, 20 to 28 minutes.
11. Let the cake cool in the baking pan on a rack.

To make the frosting

1. Using an electric mixer, beat together the softened cream cheese and butter on medium speed until smooth, 3 to 4 minutes. Use a rubber spatula to scrape down the sides.
2. On the lowest speed, carefully add 2 cups of powdered sugar, vanilla extract and lime zest. If desired, you can include additional candied ginger.
3. Scrape the sides of the bowl down to fully incorporate.
4. Mix the frosting until creamy, adding more sugar as needed, a little at a time, to get your desired sweetness and thickness.
5. Use an offset spatula to spread the frosting on top of the cooled cake.
6. Sprinkle with the remaining 1/4 cup toasted coconut flakes.

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Store:  Pacific Island Coconut Cake can sit in a room-temperature kitchen for up to one day. This cake is rich in dairy. To store longer than one day, cover the cake with plastic wrap and refrigerate for up to 4 days. It is best to remove the cake from the refrigerator 30 minutes before serving to bring to room temperature to let the flavors blossom.

ChefSecret:  Here’s a thought out of left field—instead of using white cake mix— change it up with Duncan Hines Super Moist Chocolate Cake Mix. It’s like eating a Mounds Bar.

Quip of the Day:  Q. What did the cocoa bean say to the chef?  A. “I’m coco for coconut!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #CoconutCake #DuncanHines #CreamCheeseFrosting #ToastedCoconut #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Have you ever watched the movie The King and I? That was the time when King Rama I made a move to the west, creating a harmonious relationship between Thailand and the United States.
 
While Thai cuisine has a familiar Chinese bent it has its own rich and spicy Thai uniqueness. Here is a cocktail that replicates southeastern Thai dining experiences with the Salted Plum Vodka Collins. This is an alcoholic twist on an existing Thai cocktail. The saltiness of the plum combined with citrus and a split Thai chili pepper results in a complex, spicy thirst-quenching cocktail capable of holding its own when paired with the most flavorful Thai cuisine.

Prep time:  6 minutes
Yield: 1 cocktail 
Ingredients 
1 salted plum, rinsed (from your local Asian market or Amazon.com)
1 ounce lemon juice
3 sugar cubes
1 cut Thai chili pepper ring (without seeds)
1-1/2 ounces vodka
Club soda to top
Garnish: lemon wedge, Amarena cherry
 
Directions

1. Muddle the salted plum, lemon juice sugar and chili ring in a pint mixing glass.
2. Add the ice and vodka, then shake.
3. Strain into a Collins glass with ice and top with club soda.
4. Garnish with a lemon wedge and Amarena cherry.

ChefSecret:  Amarena cherries are a type of small, dark cherry that is produced in Italy. These cherries are known for their rich, intense flavor and are often used in a variety of culinary applications, including desserts, cocktails and even savory dishes. The cherries are typically preserved in a sweet syrup, which helps to enhance their natural cherry flavor and adds a touch of sweetness.

Quip of the Day:  Q. What did the bartender say after Charles Dickens ordered a martini?  A. “Olive or twist?” 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? During  deep dark days of the pandemic, I made this dinner for two at least once a week. I lit a candle, and it was a Covid date night. Now that the pandemic is history, I still love this dinner. And it’s the perfect dinner to make for Mom this Mother’s Day. She’ll be so impressed!
 
It’s not a particularly "trendy" dish, but it’s trendy enough for Joan, me and any lucky guest who gets invited to the Engoron Kitchen. Why is it so special? I have a trick that turns the spuds into the crispiest roasted potatoes, perfect to serve with my Sunday traditional roasted chicken roasted dinner. I love this chicken and potato combination so much I don’t know how I missed publishing before now.
 
My potatoes are everything good under the sun: crisp, crunchy, golden brown, well-seasoned, and light and fluffy on the inside—pretty much perfection—or as close as I can come.
 
It’s not a big secret… if you can toss some cubed potatoes on a sheet pan and simply roast them until tender, you’ll be getting close. But the real secret of this recipe is the technique.
 
First, parboil the cubed potatoes in salted water to ensure they are fluffy inside. To develop a super crisp exterior, after the potatoes are drained, add them back to the pot and give them a vigorous shake—shake it like you mean it! This roughens the outsides and encourages the starches to clump together, developing tasty, crispy bits once roasted.
 
After they been boiled and shaken, allow the potatoes to dry on a baking rack for at least 15 minutes (or up to four hours in the fridge). You will get the best crispy results if you start with a dry surface—allowing them to cool and release any residual moisture ensures they will roast up nice and crunchy.
 
Are you still following me? Once the boiled potatoes have cooled and dried, it’s off to the oven. But not until the oil is heated to the perfect temperature.
 
Preheat the oven to 425°F. Then add a generous amount (1/2 cup) of oil to a sturdy rimmed sheet pan and heat it in the oven for seven to ten minutes before adding the potatoes. By preheating the oil, the potatoes start to crisp up the moment they hit the pan. Be careful not to splash hot oil on yourself.  Once the potatoes are tucked into the oven, drop the temperature down to 350° F until the potatoes become golden brown.
 
Yukon gold has the best creamy interior, but if you want the crunchiest exterior, use russets.
 
Ingredients
3 tablespoons kosher salt for the boiling water
3 pounds large Yukon Gold potatoes, peeled and 1-1/2 to 2-inch diced
1/2 cup vegetable oil (I prefer peanut oil)
Coarse sea salt or fleur de sel
Minced parsley
 
Directions

1. Preheat an oven to 425° F.
2. Bring a large pot of water with the kosher salt to boil.
3. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.
4. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for five to ten seconds to rough up the edges. 
5. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan.  Set aside to dry for at least 15 minutes.  (They can sit at room temperature for several hours or in the fridge for up to 4 hours.)
6. Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 7 to 10 minutes, until the oil is hot. 
7. Transfer the potatoes carefully into the oil (use a large metal spatula) and toss them lightly to coat each potato with the hot oil.
8. Lower the oven temperature to 350° F.
9. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
10. Transfer to a serving platter.
11. Sprinkle generously with the sea salt and parsley and serve hot.

 
Roasted Chicken
Prep time:  15
Roast time:  1 hour+
Yield:  4 servings
 
Ingredients
4-lb. chicken, room temperature
Kosher salt
Freshly-ground pepper
Peanut oil
 
The greatest thing about different cooking methods is that there are plenty of ways to accomplish the same task. Some cooks lean towards a “low and slow” method, but others, like me, prefer a higher temperature—425° F to be exact—to get the job done. The higher temperature is the perfect temperature for roasting chicken. I like it for its simplicity and delicious results, of flavorful meat and a beautifully crispy, golden skin.
 
I roast it at 425° F, covering the breast with foil during the last bit of cooking time if I notice it's going from golden to dark brown. Check the chicken temperature at one hour—if the temperature of the thigh is 165° F, it’s done; if it’s less than that, put it back in the oven for more roasting time. It’s a near-perfect method with a few caveats.
 
Roasting your chicken at a higher temperature will cook more quickly than if it was roasted at a lower temperature. This provides some time savings with a resulting benefit of golden, crispy skin.
 
Let a 4-pound chicken come to room temperature. Season with kosher salt, freshly-ground black pepper and brush with peanut oil. That’s it—place the chicken on the oiled sheet pan and roast until the internal temperature reaches 165° F. As the chicken sits on a carving board for 10 minutes the temperature will increase 5 to 10 degrees and the juices will be stabilized in the bird, ensuring tender, moist slices. If you start slicing right out of the oven, all the juices will run out of the bird, leaving you with slightly dry pieces, but very dry leftovers.
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ChefSecret:  Follow the directions for the potatoes but leave space in the middle of the hot oiled sheet pan to put the chicken on the same pan surrounded by the potatoes. The additional flavor of the chicken roasted with potatoes will have you coming back at least once a week.

Quip of the Day:  Q. Why are chickens always doing pushups at the gym? A. Because they like to work out their pecks! 
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Dinner #RoastedChickenAndPotatoes #RoastedChicken #MothersDay #YukonGold #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

¿Qué Pasa?" Here’s my foolproof Cinco de Mayo, a party-worthy, irresistible shrimp ceviche. The shrimp chemically cooks in lime juice—it’s magic! Pair it with an ice-cold Corona or a Gritt Margarita on the rocks!
 
Cinco de Mayo is the annual celebration held on  May 5 to celebrate Mexico's victory over the Second French Empire at the Battle of Puebla in 1862, led by General Ignacio Zaragoza. Zaragoza died months after the battle from an undisclosed illness. The French, not to be defeated, ultimately defeated the Mexican army with a much larger French force at the Second Battle of Puebla and then occupied Mexico City.
 
Ingredients 
1 pound peeled, deveined large shrimp, chopped into 1/2-inch pieces
1/3 cup freshly squeezed lime juice
1 seeded and diced cucumber
1/2 cup diced red onion
2 seeded and minced serrano peppers
3/4 cup chopped cilantro leaves
3/4 cup freshly squeezed orange juice
1/4 cup diced ripe mango (optional)
2 peeled and halved avocados
1 lime
Kosher salt to taste
 
Directions

1. Place the shrimp in a glass bowl and add the lime juice to marinate until the shrimp is completely covered.
2. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until the shrimp are pink and slightly opaque (they will be ready to eat).
3. While the shrimp are marinating, prepare the cucumber, red onion, serrano peppers, half a cup of the cilantro, orange juice and mango if using.
4. Drain the shrimp and add the prepped ingredients to the bowl. Mix together and add salt to taste.
5. In a separate bowl, mash the avocados and lime.
6. Add salt to taste.
7. Spread the mashed avocado on a tostada chip, add a spoonful of ceviche, and finish with cilantro and a squeeze of lime.

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ChefSecret:  Tip: wear gloves while seeding and chopping the serrano pepper, otherwise your hands, and possibly other “parts” will burn for hours!

Quip of the Day:  Q. Which Disney princess only comes out on Cinco de Mayo? A. Taco Belle.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Appetizer #Entree #Ceviche #CincoDeMayo #ShrimpCevhiche #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

​How you doin’? I’ve never really known what to do with Mezcal except drink it straight. I used to think that Mezcal and Tequila were sort of interchangeable, they’re not!
 
Mezcal is a distilled alcoholic beverage made from any type of agave. Agaves or magueys are endemic to the Americas and found globally as ornamental plants. I had a backyard full of these plants and never knew what to do with them.
 
Native fermented drinks from the maguey plant, such as pulque, existed before the arrival of the Spanish, but the origin of mezcal is tied to the introduction of Filipino-type stills to New Spain by Filipino migrants in the late 1500s and early 1600s. These stills were initially used to make vino de coco (coconut liquor), but they were quickly adopted by the Indigenous peoples of the Pacific coastal regions of Mexico and applied to the distillation of agave to make mezcal.
 
The small size of the Filipino-type stills made it easy to disassemble and move while evading colonial revenuers. The many well-like ancient graves cut into the rocks in the region were also co-opted as fermentation basins for agave juice. The small size of the stills also allowed distillers to produce agave liquor from a very small number of agave plants or even a single plant.
 
Mezcal is made from the heart of the agave plant, called the piña. The Agave genus is a member of the Agavoideae subfamily of the plant family which has almost 200 species. Mezcal is made from over 30 Agave species, in contrast with tequila, which is made from only with blue agave.
 
Traditionally, mezcal is handcrafted by small-scale producers. A village can have dozens of production houses, called fábricas or palenques, each using methods that have been passed down from generation to generation, some using the same techniques practiced 200 years ago. This is an important difference with tequila which is nowadays mostly produced industrially.
Is that a worm in my Mezcal? Well, kind of. Not all bottles of Mezcal contain a "worm" (actually it’s the larva of a moth, Comadia redtenbacheri, that can infest agave plants), but if added, it is added during the bottling process. There are conflicting stories as to why such a thing would be added. Some state that it is a marketing ploy. Others say that it’s there to prove that the mezcal is fit to drink, and still others believe that the larva is there to impart flavor. Similar added ingredients can be scorpions and baby snakes.
 
Prep time:  5 minutes
Yield:  1 strong cocktail
 
Ingredients 
2 ounces Mezcal Clásico
3⁄4 ounce freshly squeezed lime juice
1/8 teaspoon lime zest
1⁄2 ounce agave syrup
1 large egg white (1/2 ounce pasteurized)
1 pinch sea salt
1 lime wedge for garnish
 
Directions

1. Pre-chill a martini or coup glass in a freezer.
2. Add all the ingredients in a mixing glass.
3. Dry Shake (without ice) to emulsify, allowing the egg white to foam.
4. Finely strain the cocktail into the prepared chilled glass.
5. Garnish with lime wedge.

ChefSecret:  Can you make this cocktail with tequila? Sure, you can, just use a good quality gold tequila like Margaritaville or Jose Cuervo Especial Gold.

Quip of the Day:  Q.  I told my therapist about my mezcal obsession. He said, “Sounds like you’ve got a bit of a drinking problem.” I said, “No, I’ve got a drinking solution!” 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #OldFashionedMezcalSour #Mezcal #Tequila #Agave #Margaritaville #JoseCuervo #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
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                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025