Suzi's Blog

Fruit Tree Daquiri

Alright, it’s a bad picture. I understand that but I have a very, totally, perfectly legitimate reason.

I made this drink and just took a little sip to make sure it was blogable. Well, it’s very blogable, so I took another sip and then a deep sip and then some more. And then I realized I had yet to take the picture. So I put the glass down and tried to angle a decent picture of what was left. That was a lot of work and I got thirsty so I finished the drink.

It’s that good.

It all began with Suzen. “There’s a grapefruit in here that is dead. Use it or toss it,” she said staring into the refrigerator. I hate to be wasteful so I went to www.difforsguide.com, the best online source for constructing cocktails. You tell them what you have, and they give you options — sometimes lots of options — for creating a beverage.

This cocktail calls for Maraschino syrup, but I used Grenadine, hence the very red color. I did NOT add any additional sugar, but I found the drink sweet to my tongue. I’d expected some tang with the grapefruit and lime juice. Maybe the secret is to use very, very, very old grapefruit!

This is an easy cocktail to assemble and will certainly scale well for a summer party. Just plan ahead when buying the grapefruit.

Fruit Tree Daiquiri

Yield: 1 cocktail

Ingredients:

  • 2 shots rum
  • ¾ shot apricot brandy
  • ¾ shot freshly squeezed grapefruit juice
  • ¾ shot freshly squeezed lime juice
  • ¼ shot Maraschino syrup
  • ½ shot mineral water [optional]

Preparation:

Fill a cocktail shaker with the ingredients. Add ice. Shake to very cold. Pour into a cocktail glass filled with shaved ice.

Source: www.diffordsguide.com

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Molasses Rum Barbeque Sauce

 

Winter? What winter? We don’t need no freezing winter?

It’s warm enough to go outside and barbeque! Time to toss aside those snow shovels that loyally sat at the ready for months. Time to dig out the barbeque tongs, the chips, the gas, and get grilling.

License to Grill was published 15 years ago. Author Chris Schlesinger set a new standard for ideas, techniques, and quality.

This barbeque sauce is wonderful if you just follow the recipe. But it’s really a template for you to experiment with. Change proportions, add and subtract ingredients. Here you have the base for a family of sauces to carry you deep into summer.

So, uncover the grill and get started. This is no store-bought sauce. This one is for you.

 

Molasses Rum Barbeque Sauce

Yield: about 2 cups

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large yellow onion, peeled and diced medium
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 1 cup of your choice
  • ½ cup red wine vinegar
  • 1 one cup catsup
  • ½ cup molasses
  • ¼ cup lightly packed brown sugar
  • 1 tablespoon ground allspice
  • 1 pinch of ground mace
  • Salt and freshly cracked black pepper to taste

Preparation:

In a small saucepan over medium heat, heat the oil until hot but not smoking. Add the onions and sauté, stirring occasionally, until transparent, 5 to 7 minutes. Add the ginger and garlic and sauté, stirring, for 1 minute. Add the rum, vinegar, catsup, molasses, sugar, allspice, and mace and bring just to a boil. Reduce the heat to low and simmer gently for 20 minutes, then remove from the heat, sea­son to taste, and set aside.

Source: License to Grill by Chris Schlesinger