Sunday, June 9, 2019

daiquiri menta

2 oz White Rum (Privateer Silver)
3/4 oz Lime Juice
2 tsp Sugar (Florida Crystals)
1/4 oz Crème de Menthe (Tempus Fugit)
5-6 leaf Mint
10 oz Crushed Ice

Combine all but the rum in a blender and blend on low. Add rum, blend until smooth, and pour into a large Martini glass or go-cup (stemmed water glass). Garnish with a mint sprig.

Two Sundays ago for Andrea's birthday, she requested a blender drink to christen our new Vitamix blender. Since I ran out of oranges and could not make the Pearl Diver that night, I remembered a blender drink that I had spotted in Punch called the Daiquiri Menta. The recipe was crafted by Nick Detrich and Chris Hannah at their new Cuban-inspired spot, Manolito in New Orleans, and the blending with mint leaves reminded me of the Missionary's Downfall.
Once prepared, the Daiquiri Menta was all about the mint on the nose. Next, lime on the sip slid into rum and more mint on the swallow with a herbal chlorophyll bitterness on the finish.

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