Gwyneth Paltrow’s favourite tipple Tequila! But forget sugary mixers, this cocktail comes with cucumber instead
22:05 GMT, 6 July 2012
Gwyneth Paltrow knows good food. But for her latest GOOP installment, the actress adds some punch to her usual rota of healthy recipes and impossibly perfect lifestyle tips.
Sharing a favourite cocktail recipe, the 39-year-old reveals the secrets behind her 'most refreshing' margarita mix.
No sugar, an added vegetable, and chilli powder around the rim.
Yum! Gwyneth Paltrow's latest Goop recipe is for a refreshing cucumber margarita like the one made for her at restaurant Catch in North Carolina
The cocktail, which she said she 'happily enjoyed' while concocting other delicious meal ideas that feature in the newsletter, comes from a restaurant called Catch.
An Oscar-winner and author of cookbook,
My Father’s Daughter: Delicious, Easy Recipes Celebrating Family &
Togetherness, Gwyneth shares the tips she learned from her 'kick-ass cooking
lesson' with Catch owner, Keith Rhodes.
Know it all: The actress guides readers of her blog through step by step directions for recipes including ceviche and tuna tataki from the same eatery
The James Beard Foundation nominee, and his
wife Angela opened the restaurant together in Wilmington, North Carolina.
According to Gwyneth, it is a 'casual and delicious seafood spot
serving local, seasonal food with a lot of thought behind it.'
GWYNETH'S CUCUMBER MARGARITA FROM CATCH
100% agave tequila
A dash of soda
Red poblano chili powder
Salt and pepper
Catch’s mixologist, Richard Watson, whipped up the refreshing
cucumber margaritas, made with muddled cucumbers, 100% agave tequila,
triple sec and a dash of soda.
Gwyneth explained he then dusted the rim with salt and pepper, as well as red poblano chili powder.
Other favoured recipes in her post
include a shrimp ceviche, pan seared black grouper with local vegetables
and tuna tataki.
For each gastronomical delight, the actress guides readers through the preparation with detailed images
and step-by-step directions.
Praising the chef for combining environmental awareness with his culinary talents, she wrote: 'Careful to stick with what is in abundance in his community, Keith feeds his customers food that is fresh, inventive and delicious.'
Let's just hope tequila isn't in too much abundance in this community.