Farm Fresh Strawberries and umm...Rum!


There is nothing tastier than a farm fresh strawberry...especially in a cocktail! We are bringing back the daiquiri 70's style...forget about your blender!

Because the strawberry season will only carry us until the end of June, we macerated a huge batch to freeze and use as needed. We decided to use this method instead of making a simple syrup or puree, so that we could really taste the flavor of the strawberries.

Maceration is a culinary technique that allows us to gently break up the strawberries by lightly sprinkling them with sugar and lemon juice. We stirred and let the berries sit, just until they softened and started to emit their juices (about 30-45 minutes). You do not want them to get soggy. This process will bring out the sweetness or tartness of the berries and allow them to break apart when we shake the drink.

Hopefully this batch will last us well into summer.



Time out of Mind, A.K.A... Strawberry Daiquiri
1 Tbls of macerated strawberries (to macerate, cut up strawberries and lightly sprinkle with fresh squeezed lemon and sugar. Stir. )
2 oz Mount Gay rum
3/4 oz fresh lime juice
3/4 oz simple syrup
Shake with ice, roll in to glass and garnish with lime wheel.

and...in keeping with the 70's theme, a cocktail for all seasons...


Minnie & Moskowitz
2 oz Dolin dry Vermouth
1 oz Framboise
1/8 oz Creme de Violette
build over cracked ice and garnish with lemon peel.
(we couldn't decide on the glass)

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