May 292010

This is a drink that we are ‘liberating’ from Somerset, one of our favorite local restaurants on College Avenue. We’ve been going there for the delicious food for a while, but in the last, oh, 18 months or so they seem to have put some more energy into their cocktail menu with excellent results.

They invented a drink there they call the ‘Mi Flor’. We’re going from the description on the menu and trying to reverse engineer the drink. We think we’re getting pretty close.

1.5 oz light rum (Somerset uses 3 kinds of rum, and we happened to have 3 on hand – Flor de Cana (from Nicaragua), Mount Gay (Barbados), and Rhum Barbancourt (Haiti). So 0.5 oz each)
0.5 oz ginger liqueur (we used our homemade, which is just ginger infused vodka. I add a 1/2 teaspoon of honey as most of the commercial liqueurs have some)
0.5 oz fresh lime juice
1 tsp. sugar
mint sprig (garnish)

Shake the liquids and the sugar with ice, then pour into a small snifter filled with crushed ice. Garnish with mint sprig.

Sip through a cocktail straw.

This is also an excellent afternoon refresher if you put it in a collins glass and add a couple ounces of club soda.


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