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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Tips: To muddle the mint against the bottom of the glass, use just enough pressure with your muddler to release the oils from the mint without tearing it. The back surface of a wooden spoon will serve as a muddler stand-in if needed. Use a lime squeezer to fully extract the lime's juice. To make simple syrup, dissolve an equal amount of granulated sugar in boiling water and then allow syrup to cool. Store in a clean bottle in a cool place. Recipe of Tony Abou-Ganim Ingredients:
1 1/2 ounces bacardi light rum |
3 -4 fresh blackberries |
3 -4 blueberries |
3 -4 red raspberries |
8 -12 fresh mint leaves |
1 lime, juice of |
1 ounce simple syrup |
soda water |
mint sprig (to garnish) |
Directions:
1. In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice.
2. Fill glass with crushed ice — it is very important to use crushed ice, not cubed — then add rum.
3. Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to frost on the outside.
4. Spritz with soda water and stir one last time to incorporate.
5. Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid tickling your nose with the garnish.
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