Making several fresh fruit cocktails lately, I’m discovering that pulping fruit and passing it through a sieve probably the best use of my drinking time. Plus, I’m sieving out all the fiber, which is probably the best benefit of drinking fresh juice in the first place. I need to find myself a mini-juicer. Answer’s on a postcard (comment) anyone?
Anyways, I thought I’d let you in on a little bit of the barflycat experience I get when I’m making cocktails at my house. Our cat Ferris spends as much time as he can around us, and that means if we are cooking dinner or making cocktails, he’s sitting there on one of the bar stools keeping us company. He’s about 14 years old, the runt of the litter, personable, loveable and now getting on a bit. He’s got a tumourous growth in his stomach and there’s not much that can be done for it, his days are numbered. I guess preparing photos of him at our bar top with cocktails is a pretty good way of documenting it all.
How To Make: Strawberry Daiquiri
- 50ml of white rhum
- 25ml of sugar sirop
- 25ml of freshly squeezed lime juice
- 35ml of fresh pulped and strained strawberry juice
- Garnish with a slice of lime
- Preferred glass would be a sugar rimmed marguerita glass
Pour some surge on a plate, run a lime wedge around the rim of the glass, and dip it on the plate so that the sugar sticks to the rim of the glass.
Pulp the strawberries, say about 6 per drink, and pass through a sieve. Add the juice alongside the rum, sugar sirop & lime juice with ice into a cocktail shaker. Shake with vigour.
Pour the contents into the glass, ice and all. Stick a lime on the rim, sit back and think about the other recommended 4 servings of fruit and vegetables that you should have per day, and how to make a cocktail out of it.
Also contemplate the environmental damage done by flying out-of-season strawberries from Morocco to your house for the purposes of our grocery needs. We are going to hell.
Drinking cocktails will not solve this.