Mixology Trends: Recipe Recommendations
Steve Prati's Selections
Week of September 20 - September 25, 2010
3/4 oz Creme de Menthe
3/4 oz White Creme de Cacao
3/4 oz Light Cream
Combine ingredients with ice in a shaker and serve up in a martini glass.
1 ounce white Puerto Rican Rum
1 ounce anejo Puerto Rican Rum
½ ounce freshly squeezed lime juice
1 ½ ounces freshly squeezed orange juice
¼ cup (2 ounces) mango puree (see note)
½ ounce simple syrup (optional)
1 tarragon sprig, for garnish
Fill a large shaker glass two-thirds full of ice. Pour in both rums, both juices, the puree and the simple syrup. Shake until blended and well chilled. Strain the drink into an ice-filled goblet; garnish with the tarragon sprig. Serve at once.
Note: To make mango puree, peel one ripe mango and cut the flesh away from the flat seed. Place the flesh in a blender or food processor and puree until smooth. Usually, one mango will produce one cup of puree.
Bo Clarke's Monthly Featured Cocktail
Bo Clarke has concocted some special recipes for our customers and we will be featuring these tasty drinks the first week of each month. Recipe cards will be available in the store so be certain to pick one up! This is just one of many of Bo's Recipes, so stay on the lookout for future ones online and in the store.
Spanish Demon Rioja Sangria
2 bottles Spanish Demon Rioja
1 E&J brandy
1/2 cup Dekuyper triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.