Dried Citrus Slices

About this Recipe

Last November I noticed a long-closed local restaurant (Solera, which focused on Spanish cuisine - think tapas!) was doing a Travail residency and had some last minute tickets available. I quickly bought some as I loved the food when I was in Spain and was hoping to share that love with Eric.

Quick story break, one day about a year after I went to Spain with my mom, I asked Eric what he wanted for dinner (over text) and he jokingly responded "Tapas!". Unfortunately I took him seriously, and by the time he told me he was joking, I had already figured out how to use up all the random food we had into a 4 course tapas dinner... All to say I really, really, really liked the tapas in Spain.

Anyway! Back to Solera's Travail residency -
The food was amazing - and they even had Jamón Ibérico - but even before that were the cocktails. They were so delicious, and gorgeous! On top of mine was a dried citrus slice covered in edible gold paint, and it was so pretty I didn't even want to drink it.

When I came across blood oranges in the grocery store in January, I decided to get them even though I had no idea what I might make with them. Spoiler alert: I do this every year, without fail. I love the idea of blood oranges much more than I actually have plans for them.

This year we were coming up on play-off football, so I decided to make a fancy cocktail and remembered those dried citrus slice garnishes - and they were as fun as I thought they would be!

For the cocktail recipe see Blood Orange Mezcal-arita