Chic cosmo cocktail and toasted nuts recipe

Instant party: Vancouver's Shangri-La Hotel concocted this sexy and sweet-tart summer cocktail just for us
cosmo nuts John Cullen

The Chatelaine cosmo

1. Fill a cocktail shaker with ice.

2. Add 2 tbsp Cointreau,1 tbsp orange juice, 1 tbsp lime juice and 1 tbsp cranberry juice.

3. Shake vigorously, then strain into a glass. Garnish with fresh pineapple wedges and leaves.

Serves 1. (Recipe adapted from Market by Jean-Georges, Vancouver.)

Sweet and spicy nuts


1. Preheat oven to 300F.

2. Whisk 1 egg white in a large bowl until foamy. Whisk in 3 tbsp sugar, 2 tsp kosher salt, 1/2 tsp curry powder, 1/2 tsp cayenne and 1/8 tsp cinnamon.

3. Add 3 cups pecan or walnut halves and stir to coat very well.

4. Spread out in a single layer on a large parchment-lined baking sheet. Bake 15 min. Reduce oven to 250F. Bake another 15 min.

5. Cool completely on a rack, then break nuts apart. Store in an airtight container at room temperature for up to 1 week.


Makes about 3 cups.


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