Blended Sake Margaritas With Mint Food

THE PERFECT BLENDED MARGARITA

Steps:

• Combine the lime juice, triple sec, tequila, lemon juice, and 2 cups ice in a blender; blend until smooth.
• Place 1 cup ice cubes in a cocktail shaker; add desired amount of margarita; cover and shake well; serve.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

SAKE MARGARITAS

Steps:

• Dip the glass rim in a saucer of salt after rubbing it with a cut lime (optional).
• Straight up--shake the sake, fresh lime juice,triple sec, and ice in 2 batches in a martini shaker; strain into cocktail glasses.
• Blended--mix the sake, fresh lime juice, triple sec, and ice in a blender, until smooth.
• Pour into highball glasses or shallow stemmed glasses and serve.

SAKé MARGARITA

Steps:

• Blend all ingredients with crushed ice, and pour into margarita glass.
• Garnish rim with salt.

SPRING PEA SOUP WITH MINT

Steps:

• Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
• Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
• starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
• Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
• Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
• Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.