This Summer's Top Trio: Mint, Lime, and Bubbly
July 09, 2010
From the Mojito to the Luxury Mojito to the Old Cuban (recipe) to the New Cuban and other new drinks: My latest piece for Tasting Table San Francisco traces the evolution of cocktails with the trio of lime, mint, and champagne. There's even a recipe for The Whaler from Brooke Arthur of Prospect.
And here's the recipe for The Ginger's Trois by Erick Castro of Rickhouse- easy and refreshing!
Ginger’s Trois
by Erick Castro of Rickhouse1.5oz Plymouth Gin
.75oz Lime Juice
.75oz Simple Syrup
.5oz Ginger Solution (equal parts ginger puree, sugar, and hot water)
6-8 Mint leaves
1 ounce Sparkling Wine
Mint Leaf for garnish
1 dash Angostura bittersShake first five ingredients over ice and strain into a large coupe glass. Top with sparkling wine and garnish with a mint leaf and a dash of Angostura bitters.
here's one that's tasty:
Hemingway Revolver
1 oz Aged Rum (Appleton Extra or Cruzan Single Barrel)
1/2 oz Maraschino
1/2 oz Pomelocello
1/2 oz Lime Juice
3-4 leaves mint
2 oz. Cava
Muddle mint & lime juice. Combine all but cava, shake w/ ice & double strain into flute glass. Top w/ cava. Garnish w/ one fresh slapped mint leaf.
note: Pomelocello is limoncello made w/ grapefruit
Posted by: Alex Smith | July 10, 2010 at 04:08 AM
Nice!
Posted by: Camper English | July 10, 2010 at 07:46 AM