food
4 Sexy Summer Sippers
Picture this: sandy beaches, the bluest sky and ocean waves gently caressing the shore. Alas, the only surfing you’re doing this summer involves a computer and an ergonomically incorrect office chair. Luckily, you don’t have to jet off to Tahiti to unwind. Stir up these simple recipes for four delish drinks that will have you cha-cha-cha-ing the night away with your honey before you can say “Copacabana.”
Pear-Poire
6 parts Grey Goose La Poire flavoured vodka
1 part fresh lemon juice
2 tsp sugar
1 small ripe pear, peeled, cored and cut into 1/4-in. slices
1 bottle sparkling muscat (or other sweet sparkling wine)
Crystallized ginger for garnish
In a pitcher, combine the lemon juice, sugar, pear and vodka. Stir well to combine, until sugar is dissolved. Pour into six champagne flutes. Fill each glass with muscat and garnish with crystallized ginger.
Watermelon Jalapeno Mojito
45 mL (1 1/2 oz.) Bacardi Superior rum
2 tsp sugar
60 mL (2 oz.) fresh watermelon juice (or 1 chunk of watermelon, muddled)
1/2 lime, cut into 8 small pieces
12 fresh mint leaves
1 sprig of mint, for garnish
1/4 jalapeno, sliced and seeds removed, if desired
Drop jalapeno and lime into glass. Muddle with mint leaves. Cover with sugar; top with ice. Add rum and top with watermelon juice. Stir well and garnish with a jalapeno slice, watermelon slice and sprig of mint.
Mango and Passion Fruit Daiquiri
1 oz. Bacardi Superior or Bacardi Coco rum
15 mL (1/2 oz.) mango purée (or half a ripe mango)
15 mL (1/2 oz.) passion fruit purée (or strained passion fruit flesh)
15 mL (1/2 oz.) fresh lime juice
Sugar to taste
Mix all ingredients together in a shaker. Fill with cubed and crushed ice; shake vigorously until chilled. Double-strain into a chilled cocktail glass. Garnish with a slice of ripe mango and half a passion fruit.
A Sigh of Relief
1 part Sauza Açai Berry tequila
1 part Bols Melon liqueur
1 fresh kiwi, peeled
Muddle peeled kiwi in a cocktail shaker. Add ice and all other ingredients. Shake vigorously and strain over fresh ice in a short glass. Garnish with a kiwi wheel.
