(serves 4)
-3 small avocados
-a small tin of asparagus (washed)
-tablespoon of fresh parsley (or a teaspoon of dried)
- work into a smooth texture
-add the juice of 7 oranges and 1 lime
-mix well with processor
(you might try adding gin to make it alcoholic, but it's perfect as is)
(Makes 5 big glasses)
-250 ml of the syrup
-300 grams fresh blueberries
-2 limes-- cut into bits
-an entire mint leaf plant (plucked-- 40-50 leaves)
-250 ml white rum (take some good brand, not too sharp, and something that can battle the taste of the blueberries)
-300 ml club soda
-crushed ice
For the syrup (the non-alcoholic base to the drink):
-70 grams peeled and thin sliced fresh ginger
-2 pieces of lemongrass, cut into halves and smashed with the back of a knife
-a dash of ground coriander
-a dash of ground galanga root or thai ginger root
-200 grams of sugar (I used the brownish cane sugar)
-250 ml water
To make the syrup, add all ingredients to the water in a saucepan
-Stir while allowing the sugar to dissolve by slowly heating the water
-When done remove from fire and let it cool
-Place the syrup in the fridge to cool off completely
(the syrup should be made some time in advance to allow it to cool well enough)
-You can remove the ginger and lemon grass before adding it to the cocktail
-Squash the blueberries with a wooden spoon
-Add the lime and mint leaves
-Squash and mix until all ingredients release their juices and flavor
-Add the rum and top off with the soda/ seltzer
-give it a quick stir and poor into glasses with some crushed ice
-A sifter can help by keeping the debris in the pitcher rather than in the glasses
***The virgin drink doesn't have the rum. You can add some tonic or more soda to compensate.
-1 oz. creme de cacao
-1 oz. Licor Cuarenta Y Tres
-1 Oz. creme de casis
-4 oz. heavy cream
- shake over ice
-2 oz. gin
-3 strawberries
-muddle strawberries into gin and leave in fridge for at least a few hours
-strain into a tumbler
-add ice cubes
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