Cherry Mojito

July 7th, 2009

Many San Diegan's have been complaining about June Gloom, but turn the calender to July and just like that Summer is in full force. Perhaps my favorite thing about Summer is the resurgence of cherries! So last week when I had dinner guests it only seemed natural to treat them to something refreshing, a cocktail that screams Summer. So I decided to do something similar to Micheal Ruhlman's rum cocktail with sour cherry and mint.

When making a classic mojito my sweetner of choice is normally a simple syrup or brown sugar. However, due to the cherry's delicate flavor I opted for agave nectar; a sweetener that is almost neutral in taste. Agave nectar also rates relatively low on the glycemic index. It has lower levels of glucose and higher proportions of fructose which makes it a perfect sugar alternative, especially for those monitoring glucose intake. You can certainly use simple syrup if you don't have agave nectar handy.

Sour Cherry Mojito

Continue Reading »

Have a happy and safe 4th of July!

Red White and Blue Sangria

What better way to celebrate the 4th of July weekend than with a cocktail? Here we are bringing you 3 variations on sangria so you can celebrate this All-American holiday in style. The sangria recipes below call for specific fruits depending on whether you are making red, white, or blue sangria. This is only meant to a guideline, there are no rules.  Your best bet is to simply use the fruits of the season, there is no way you can go wrong.  So make yourself a batch of sangria (or three)! Continue Reading »

Mint Julep

May 3rd, 2008

Many of you know that I love minty drinks, Mojito, Caipirinha and of course Mint Julep. Well it's that time of the year; the Kentucky Derby is going down, which just means that I have a perfect excuse to make Mint Julep and enjoy the arrival of summer.

Mint Julep a name inspired by the rare traditional silver vessels, a classic American cocktail composed of bourbon, sugar, and mint. Some bartenders will tell you to use simple syrup here, but I actually prefer the use of sugar as it helps to act as an abrasive when muddling mint julep.

Mint Julep

Continue Reading »

How to Muddle a Mojito

February 11th, 2008

Mojito Recipe

Mojito Recipe

Mojito. Not too long ago, I discovered this refreshing, minty, sweet, ice cold cocktail. In a pursuit of perfection, I have spent countless hours on a quest for something to satisfy every taste bud in my mouth. As a result, I found this classic Cuban cocktail and have since made it my summer beverage of choice. Don't get me wrong, I have many favorite adult beverages, but we will save that for another post.

I know some of you are thinking, why this summer lush in middle of February? Yesterday in celebration of couple of friends' birthdays, we decided to try out a Cuban restaurant on the Coast Highway. It was a very warm winter day, even for San Diego's standards. The smell of the food was permeating, as was the live Cuban music in the background. The company was great, so naturally the only thing that can enhance the mood even more would be a mojito. It seemed to be the perfect place for the perfect drink. However, what I got was a mojito suitably lavish on the lime and the mint but a sub par on flavor. Perhaps it was the [bad] luck of the draw, so I ordered another while singing in my head "Wish I was a baller, wish I was taller..."thinking that my luck would change. But to no avail; something was not right and I was baffled. Cubans are prided on their exotic creations and spicy girls. Who made these drinks? Joe Schmoe? It's not like I am ordering this drink at a dance club or a sports bar; there is no big line at the bar so I shouldn't have to worry about the bartender lacking on the dose of love being put into the muddling process. I tip for more TLC Papi. I mean this is a traditional Cuban restaurant and the food was great so the last thing I expected was a disappointment on the mojito. Continue Reading »

Shrimp Cocktail Recipe

Last modified 7/27/08

Shrimp Cocktail is an appetizer that is simple to make but highly rewarding. Yet there are some gawd awful shrimp cocktails out there. Take for example the prepared ones you see at the grocery store in the seafood isle. Shrimp neatly arranged in a perfect ring, but tasteless, rubbery, overcooked, and the sauce is artificially red and bland at best. Only if looks could kill. Then there is the frozen shrimp at the Chinese buffet...piled high on your plate you think that it's going to be better than the greasy beef broccoli but, that too, turns out to be a major sodium bomb. I wanted to resurrect this tasty grub, because when done right it is definitely something special.

Shrimp Cocktail Recipe

Continue Reading »