Tag: mixed drink

Posted on » by Michael » Theme:

Watermelon Mojito

Recipe from “Fiesta at Rick’s” cookbook
Servings: 8 12-ounce drinks

Ingredients

  • 8 large sprigs fresh mint
  • 4 cups cubed seedless watermelon—3/4-inch cubes are perfect here
  • 1/2 cup Simple Syrup
  • Ice cubes (you’ll need about 2 quarts)
  • 1/2 cup fresh lime juice
  • Sparkling water or club soda
  • * 2 cups rum

* I used cachaca b/c I thought it was rum that was made with sugar instead of molasses. Turns out I was a little off. It’s a little more like tequila. I made it luight b/c of the worry.

The major difference between cachaça and rum is that rum is usually made from molasses, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while cachaça is made from fresh sugarcane juice that is fermented and distilled.

The chunks of watermelon were off putting. The flavor was good. Next time I’ll probably blend the watermelon and just middle the mint

Instructions

Set out 8 tall 12-ounce glasses. Into each glass strip off the leaves from a single sprig of mint—you’ll need about 10 leaves for each drink—and top with 1/2 cup watermelon cubes. Divide the Simple Syrup among the glasses (1 tablespoon – 1/2 ounce per glass). Use a muddler (or the handle of a wooden spoon or a long-handle ice tea spoon—though neither is anywhere near as effective) to crush the mint and watermelon, releasing their flavor into the syrup—the more muddling, the fuller the flavors. Fill each glass with ice. Measure in the rum (1/4 cup – 2 ounces per glass) and the lime juice (1 tablespoon – 1/2 ounce per glass). Use a long-handle ice tea spoon to mix everything together. Top off each glass with a little sparkling water or soda and you’re ready to serve.

Posted on » by Michael » Theme:

Pineapple and sage martini

1 large pineapple, unpeeled, leaves trimmed and discarded (1.4kg)
4 cardamom pods, roughly crushed by hand or in a pestle and mortar

20 sage leaves, plus 2 extra to serve
1 x 700ml bottle of Tanqueray London dry gin
25ml lemon juice
20ml clove syrup (see below)

Clove syrup (This is a ton more than is needed)
250g caster sugar
4 whole cloves

You’ll make more of the pineapple purée than you need, so you can either freeze the remainder in batches, to be re-used when needed, or eat it as a delicious purée, swirled into semi-whipped cream or spooned on top of some plain yoghurt for breakfast. The remaining clove syrup can be kept in the fridge for a few weeks or frozen for longer.

Method

1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Wrap the pineapple in tin foil and roast in the oven for 3 hours. Remove and set aside to cool. Peel the pineapple and cut it, lengthways, into 4 wedges. Cut out and discard the core, then place the flesh in a blender. Blitz to form a purée and set aside.

3 Add the crushed cardamom pods and sage leaves to the bottle of gin and set aside for at least 3 hours, swirling the bottle from time to time. Strain through a fine-mesh sieve, discard the cardamom and sage and return the gin to the bottle.

4 To make the clove syrup, place the sugar in a medium saucepan with 250ml of water. Bring to the boil, then reduce the heat to low. Add the cloves and simmer for 10 minutes, stirring from time to time. Lift out and discard the cloves, then set the syrup aside until completely cool.

5 Pour 100ml of gin into a mixing glass with 50ml of the pineapple purée, the lemon juice and 20ml of the clove syrup. Add ice, shake vigorously for 10 –15 seconds, and strain into pre-chilled martini glasses. Garnish each with a fresh sage leaf and serve at once.

Posted on » by Michael » Theme:

Cosmopolitan from Sex and the City (The Movie)

cosmo

– 1.5 oz Absolut Citron

– 0.5 oz Cointreau  (I used Grand Marnier)

– 0.25 oz Fresh Lime Juice

– 1 oz Cranberry Juice (I used a little extra since I thought it was really strong)

Shake all ingredients with ice, strain into a chilled cocktail glass, and garnish. I’ve seen the garnish for the Cosmo to be: a lemon twist, flamed orange peel, or lime wedge.