Do you ever feel like you need an adult? Like you are completely incapable of getting through the day without supervision? I do. On Sunday, I went to the grocery store THREE times.
As you might imagine, being the incredibly organized food blogger extraordinaire that I am, I am fastidious in my meal planning. I meticulously plot out my meals, especially those that are destined to be featured on this here blog, make a grocery list that I organize to optimize efficiency in the grocery store and execute.
As discussed, the grocery stores in downtown Ottawa are hot garbage. They are critically under-stocked, poorly organized and always crowded. Since it was Sunday and I had a bit of time on my hands, I went well out of my way to trek to my favourite Loblaws at Baseline and Merivale. The store has a logical layout that is easy navigate without a compass and a Girl Guides’ badge in orienteering, it’s well-provisioned, the staff are competent and helpful, and you almost never have to wait in line to check-out.
I had made my grocery list using the Notes app on my iPhone and my MacBook, simultaneously. The notes are supposed to sync between these Apple devices but some of the items I’d added to the Notes on my MacBook didn’t traverse the time-space continuum to make it onto my phone before I stepped into the grocery store.
As a result, there were a few items left off the list and I had to venture out to one of the loathsome options in the downtown core to get the missing parts (no sweetened shredded coconut left behind).
The third trip was just pure, unadulterated idiocy. I, somehow, on both my trips to the store forgot cilantro, which was going to be a star ingredient in my Thai-themed three-course dinner. Alas, I was forced to trudge back out, yet again.
Few things will exhaust your patience faster than having to go to the grocery store three times in 5 hours. I was in desperate need of adult supervision, a second set of eyes to run through the list of ingredients needed for my dinner and brunch the next day and then cross-reference that against my list of needed provisions.
I look forward to the day when at-home grocery delivery is simple and readily available and delivers in 3 hours or less. Luckily, my many trips to the store paid off and both the dinner and brunch were a great success. Count your blessings.
Now that I’ve got that off my chest, let me tell you about this drink really quick. I’ve called it Triple Agave & Grapefruit because agave comes in three different forms in this tipple: tequila, mezcal and agave syrup. The muddled grapefruit, freshly squeezed grapefruit and lemon juices all work to cut the smokiness and sweetness imparted from those three ingredients. The agave syrup is infused with jalapeño to add a pleasant spiciness and a pinch of salt rounds out the flavour profile. This is an endlessly drinkable beverage and a welcome alternative to your ho-hum margarita.
You’ll need one, or more, if you end up having to make three trips to the grocery store in the same day. Cheers!
Triple Agave & Grapefruit
- 2 grapefruit segments
- 2½ oz tequila
- ¾ oz mezcal
- 2/3 oz lemon juice
- ¾ oz pink grapefruit juice
- 2/3 oz jalapeño agave syrup
- 4 grapefruit bitters
- pinch of Maldon salt
- 2 jalapeños, finely chopped
- 1¼ cup agave nectar
Muddle the grapefruit segments in the bottom of a shaker. Add the remaining ingredients and top with ice. Shake well for 15 seconds, then double-strain into two rocks glasses filled with ice. Top each with a slice of grapefruit, slice of jalapeño (sliced lengthwise), and sprinkle with Maldon salt.
To make the jalapeño agave syrup, place the jalapeños – along with all the seeds – in a container with the agave syrup. Top it up with 7 tbsp of hot water and stir everything together. Set aside for 6 hours, then strain through a fine-mesh sieve into an empty container. Seal and store in the fridge until ready to use – it will keep for up to a month.
Recipe adapted from: Ottolenghi, Yotam and Ramael Scully. “Sotol and Mezcal.” Nopi. London: Ten Speed Press, 2015.