4 foot-long stalks rhubarb,
roughly chopped
1/2 cup sugar
1 cup water
8 large strawberries, halved
6 ounces fresh grapefruit juice
6 ounces fresh orange juice
2 ounces fresh lime juice
6 ounces dark rum
Splash bitters (optional)
Place rhubarb, sugar, water and strawberries in small pan. Simmer until rhubarb dissolves. Put in blender and puree. Cool. Put puree and the rest of ingredients into a blender with 2 cups of ice. Blend, pour into the iced pitcher and serve, garnished with a fresh strawberry. Serves 4 to 5.
VANILLA ROOT BEER FLOAT
1 1/2 ounces Stoli vanilla vodka
1 1/2 ounces Root liqueur
3 ounces vanilla ice cream
Put liquors in shaker and stir. Strain into martini glass. Top with 3 small scoops ice cream.
Source: Alison two.
FUZZY DAIQUIRI
2 ounces Tommy Bahama White Sand Rum
1 ounce lime juice
1 ounce simple syrup
1/2 ounce mango nectar
1/2 ounce peach nectar
Shake over ice and strain into a martini or margarita glass.
Source: Rum Bar.
BAY BREEZE
2 ounces Cruzan Estate
Light Rum
Pineapple juice
Cranberry juice
Lime wedge
Pour rum over ice in a rocks or tall drink glass. Fill with equal parts pineapple juice and cranberry juice. Squeeze a lime wedge into drink and drop in for garnish.
Source: www.cruzanrum.com.
FRENCH 75
2 ounces gin
(Bluecoat if possible)
3/4 ounce simple syrup
1 ounce fresh lemon juice
Sparkling wine, Cava,
champagne or prosecco
Twist of lemon
Put first three ingredients in a shaker over ice and shake vigorously. Meanwhile, add ice and water to martini glass to chill. When glass is chilled, dump ice and water out and pour cocktail into the chilled glass. Top with sparkling wine and garnish with a lemon twist.
Source: Noble: An American Cookery.
EL VEZ MARGARITA
2 ounces Cuervo gold
1 ounce Triple Sec
1/2 ounce lime juice mix*
Shake all ingredients with ice in a cocktail shaker and pour into a salt-rimmed margarita glass, garnished with a fresh lime wedge.
*To make lime juice mix: Muddle the juice of 1 lime with a 1/2-teaspoon of sugar and a few pieces of lime rind.
Source: El Vez.
WATERMELON WHITE SANGRIA
1/2 watermelon
1 bottle dry white wine
(sauvignon blanc works well)
4 ounces simple syrup
Fresh mint
Using a melon-baller, scoop the melon into balls and set aside. Scrape the remaining fruit out of the watermelon and blend with the simple syrup until smooth. Mix wine, watermelon puree and mint in a pitcher. Add watermelon balls. Chill and serve over ice. Serves 4-6.
Source: Bistro St. Tropez.
