The Red Lobster chain of seafood restaurants sells a giant-sized Margarita which the chain describes as "the new Raspberry LobsteritaYes, that's it, Father Steve. It was a Red Lobster roadhouse now that I think of it. But the bartender short-changed the customers on "the string of Lobster beads".
Perhaps it was their second order and he reckoned their vision was too blurred to miss the beads.
I noticed that he topped the concoction off with a swirl of liqueur, acknowledging, when I expressed surprise at this embellishment, that the concoction makes him sick, not only to consume but also to concoct.
All of which goes to prove that you can peddle anything to trendistas if you market it as "new" and "impressive".
Maybe they should call it a
"trendita" and spare the Coin-treau. Maybe their customers would actually enjoy it.
About Cointreau
"Cointreau is a clear, mildly bitter, orange liqueur, flavored with the peel of sour and sweet oranges from Curacao and Spain. It is considered to be a high quality Triple Sec."
http://www.webtender.com/db/ingred/359Hmm. Maybe you should try Cointreau instead of tangerines in your vinaigrette next time. It will make your "tangerine vinaigrette" sound a lot more appetizing.
As to how much tangerine you can put in your "vinaigrette" and still call it "vinaigrette":
How much Episcopalian can you put in Catholicism and still call it Christian?
