Tag Archives: orange

Green Oranges Taste Orange

Oranges play a funny trick when they grow up in warm climates.

Many fruits start out green, but Oranges will ripen without turning orange in warm climates. They need a little cold crisp air at night to change color.

This is why oranges in Florida & Texas are usually used for juicing, whereas California oranges—which get a natural chill at night—are sold whole in stores.

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Do You Need Bacon-Chocolate Shot Glasses?

Some people are tired of ground-breaking bacon news. While that is okay, this post is not for them. I have combined bacon with gin, maple syrup, and an orange slice with favorable results, and this development has my bartender brain alight with possibilities.

Through The Eyes Of My Belly has a recipe for shot glasses made out of bacon & chocolate. The bacon is roasted around a shot-glass mold, and when the melted chocolate solidifies around the inside it seals all the holes, so that your booze stays put.

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Florida Makes Green Oranges

Florida boasts a booming orange juice industry, and they have Christopher Columbus to thank for it. Oranges originated in ancient China when a hybrid tree was born from grapefruit and mandarins.

Columbus introduced sweet oranges to the Carribean on his second voyage to the New World in 1493. Orange trees readily took to the Carribean climate, except their farmers were baffled when the fruit ripened, but the skin of the oranges actually stayed green!

What they did not know at the time is that in climates with cooler nighttime temperatures oranges turn orange. In climates with lots of heat day & night (like the subtropical Carribean) the fruit will ripen and taste sweet, but the color of the rind will remain green!

This is why you see orange juice from Florida, whereas most of the whole oranges we find in supermarkets come from California. The off-color fruit from Florida readily turns into tasty orange juice without weirding anyone out.

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#1 Unhealthiest Drink in America

For the #1 Unheathiest Drink in America I have a little extra insight. I actually worked at Red Robin for two and a half years, and have personally made this drink on many unfortunate occasions.

While I speculated about the recipes of the other drinks on this list, I will attest first hand that the very tiny splashes of Blue Moon and Cointreau do not offer enough flavor—let alone alcohol content—to make this “drink” worth paying a premium price.

If you were to drop into a Red Robin (which I certainly DO recommend!) you would be much better off enjoying a pint of Blue Moon, and finishing your meal with a non-alcoholic shake to go.

 

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