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.


 Posted by at 10:52 am  Tagged with:
Mar 282010

Small tastings and tweakings this time because this is a seriously strong drink. Pretty tasty though. The recipe from our book was a bit sweet and boring, so we tweaked it with more lemon and used spiced rum for more character. Viola!

Lemon wedge
Superfine sugar
3/4 oz Captain Morgan’s Spiced Rum
3/4 oz Cognac
3/4 oz Grand Marnier
1 oz lemon juice

Rub the rim of a cocktail glass with the lemon and rim with sugar. Shake ingredients with ice, strain into glass. Garnish with lemon.

 Posted by at 5:54 pm
Dec 212009

Yeah, it’s a fruity blended drink. Doesn’t mean it should be all sugar and ice and no subtlety.

I’m basing my version on the classic daiquiri, adding more than enough banana flavor.

This is my version for a large blender. If you’ve got a smaller blender, most ingredients listed are evenly divisible by two, except for the bananas, but I think you can figure that one out.

5 peeled bananas – a little past ripe. Pre-frozen works well for this (peel them before freezing!)
2 cups gold rum  – I like Appleton, but for this, even Bacardi (not offensive, but lacking in subtlety or distinction as a rum) works
1/2 cup triple sec
1/2 cup banana liqueur
1/4 cup amaretto – for just a little nutty top-note
juice from 6 limes – squeeze over the blender to get a little oil from the zest in there
2 oz sugar (if the bananas aren’t past ripe yet)
2-4 cups ice (depending on the weather)

Dump them all in and 30 seconds on the ‘frappe’ setting and you’re ready to go! Makes about 10 healthy servings.

If you’ve got daiquiri glasses, a round slice of lime on the rim makes a nice garnish. A little umbrella is nice too, if you’re poolside!

N.B. – The Prius, while otherwise a perfectly satisfactory vehicle, does not run enough juice to the utility plug (previously known as the cigarette lighter) to run your basic blender. Know where the nearest 110v outlet is!