A few days ago Tiare of A Mountain of Crushed Ice dazzled me with colored ice eggs - an idea she got a few Easters back from Camper English who resurrected it this year.
I knew I wanted to make some, but was also wondering what kind of cocktail would show them off.
This afternoon as I browsed through The PDT Cocktail Book I was intrigued by the mix of white creme de cacao and white rum i La Florida while I also imagined an egg would look good in it, so I set about my mixing.
And I have to say - as someone who enjoys The 20th Century cocktail - La Florida was almost as good. And one of those Tiki-drinks that keeps sneaking up on me.
However to my palate gin adds an extra edge to the creme de cacao - but La Florida would make a wonderful hot summer evening cocktail.
- 6 cl white rum
- 1,5 cl creme de cacao
- 1 cl dry vermouth
- 2 cl lime juice
- teaspoon grenadine *
- Colored ice egg **
Pour first five ingredients into cocktail shaker over ice and shake well. Place colored ice egg in chilled cocktail coupé and strain cocktail into coupé.
*Grenadine - In saucepan boil twice as much juice from fresh pomegranate as sugar for 5-10 minutes. Let cool and then add dash of orange blossom water (or rose water) and dash of vodka. Bottle and keep in the fridge.
** Colored ice eggs - mix food coloring with water in as many colors as your want - remember blue and yellow makes green and blue and red makes lillac - then rinse and test inflate the appropriate number of balloons. Using a funnel pour colored water into balloons and suspend them from stick across freezer drawer. Wait at least three hours. Rinse eggs as you free them from balloon to minimize risk of rubber taste in cocktails. The process looks like this:
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