The Spirit World

Sometimes I find the most interesting cocktail recipes in those little pamphlets that often are attached to your bottle of liquor - I mean the people who make the liquor have a vested interest in providing great ways to use their product, right?

Last week I opened a new bottle of Chambord for the Raspberry Daiquiris and inside the box was an entire recipe booklet including not only cocktails but appetizers and desserts made with Chambord! Several of them caught my eye but I decided to start with this one, as the mint is running rampant in my yard right now…

French Momo

(Chambord Mojito)

• 2 shots vodka or light rum
• 12 fresh mint leaves
• 1/2 shot fresh lime juice
• 1/2 shot simple syrup
• 1/2 shot Chambord
• Club soda to top

Muddle mint with vodka or rum in the base of a shaker. Add lime juice, simple syrup and Chambord. Shake with ice and then strain into ice-filled Collins glass. Top with soda and garnish with mint sprig and raspberry.

Since this cocktail is French, I probably should have come up with a French accompaniment but instead we are going Mexican. This recipe takes a little planning ahead but is not hard at all. And it calls for a grill - perfect for this time of year!

I believe it was originally from Bon Appétit but cannot find it on the Epicurious site. The recipe as written will serve a crowd - you may want to halve it for a smaller group. Serve it along with some warmed tortillas and you have substantial finger-food to go with your French Momos!

Pork Tenderloin with Orange-Chipotle Sauce

• 3 1/2 pounds pork tenderloins
• 6 cups orange juice
• 2 teaspoon salt

• 2 tablespoons butter
• 3 large shallots, finely chopped

• 1 cup dry white wine
• 2 3/4 cups low-salt chicken broth

• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh chives
• 1 tablespoon minced canned chipotle chiles

Place pork loins in resealable plastic bag. Pour 1 cup orange juice and 1 teaspoon salt into the bag; seal. Turn to coat. Chill at least 3 hours or overnight.

Melt butter in large saucepan over medium-high heat. Add shallots; sauté until soft but not browned, about 2 minutes. Add wine; boil until reduced to glaze, about 10 minutes. Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made one day ahead. Cool. Cover and chill.)

Prepare barbeque (medium-high heat). Drain pork; pat dry, Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface; tent with foil and let stand 5 minutes.

Meanwhile, bring sauce to simmer; mix in cilantro, chives and chipotle chiles. Slice pork. Serve with sauce.