Food Hero


Happy Hour – Mint Daiquiri by Katy K
April 7, 2009, 5:22 am
Filed under: cocktails, happy hour, Katy K | Tags: , ,

mint-daiquiri-iphotoI found this recipe in one of this year’s Christmas gifts, a cookbook called Cesar, Recipes from a Tapas Bar. It’s written by some people from the hip Tapas restaurant in Berkeley, California. I’ve been reading this cookbook from the beginning, like it’s a novel.  I’m still in the cocktail section at the moment and I’ve been lingering over this drink. It’s delightful and fun. I served a couple of these babies outside last Saturday which made the day seem summery – even though reclining on lawn furniture in my duffel coat was making it a little hard to sip from a cocktail glass. Now I see why you need highball glasses and straws, poolside.  This Mint Daiquiri is like a more expedient Mojito – there’s no club soda getting in the way. It has the essential nature of the Mojito without all that distracting ice and fizz. This recipe has some Cointreau which is not usual in either a Daiquiri or Mojito. I’ve also tweaked the recipe little to make it a smidge sweeter than my usual concoctions. Now that I’ve done the research and testing – why don’t you pick up some mint at the farmer’s market this weekend and enjoy this refreshing drink to help you usher in the summer sun!

Per drink

2     tsp   superfine sugar
1/2          a lime (cut into quarters)
3             sprigs of mint (a total of about 30 leaves of various sizes) or a handful
1/2   oz   Cointreau
2      oz    rum , 10 Cane is nice 

Put the 2 teaspoons of sugar into the bottom of a cocktail shaker glass, drop the lime pieces on top of the sugar, and crush with a muddler to release the juices and incorporate the sugar. Wash and pull the leaves off of at least 3 sprigs of mint and toss into the shaker.  Add ice and pour the Cointreau and rum over it. Close the cocktail shaker and shake until chilly. The mint gets bruised and releases its flavour during the shaking. Strain into a martini glass and serve with a mint garnish. For the picture above I strained the mixture through a fine mesh strainer. But if you strain the daiquiri through the usual larger-holed strainer that is part of the cocktail shaker, the result is a drink sprinkled with a confetti of little mint pieces, which is kind of festive and maybe even a little more delicious…

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