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Recipe courtesy Tyler Florence
Yield: serves 4
Time: 10 minutes
1 fresh pineapple
8 oz white rum
1 cup ice cubes
4 oz simple syrup (equal part sugar dissolved in water)
3 sprigs fresh mint, leaves only
splash of lime juice
Peel the pineapple and remove tough outer skin and eyes. Remove core and cut into cubes so they fit in the blender. Add ice cubes, pineapple, white rum, simple syrup, lime and fresh mint leaves to the blender and blend until you have a smooth puree.
Yield: serves 4
Time: 12 minutes
1/2 cup sake
2 English cucumbers,
4 long thin slices of fresh ginger
8 oz simple syrup (equal part sugar dissolved in water)
1/4 cup lychee juice, plus lychees for garnish
Make ginger simple sugar by combining ginger, and equal parts water and sugar in a small saucepan and simmering until sugar has dissolved. Peel cucumbers and cut half of one into thin slices. Puree the remaining one and half cucumbers in a blender. In a shaker, combine sake, pureed cucumber, ginger simple syrup and lychee juice. Strain and serve over ice garnished with fresh cucumber slices and a couple of lychees.
Yield: serves 4
Time: 15 minutes
4 slices of red apple
3 cinnamon sticks
3 slices of orange
2 cloves
16 oz simple syrup (equal part sugar dissolved in water)
16 oz bourbon whiskey
Add all ingredients to a large saucepan and put over low heat. Â Slowly bring up to a simmer to infuse the bourbon, and keep over low heat for 5-7 minutes until the fragrance of the mixture becomes more apparent. Â Serve warm.
We chose the Mojito Slushy made by Jess at Black Cat Kitchen because as summer winds down, it seemed like the perfect frosty  cold drink to capture those last few weeks of the season. Be sure to check out the other great entries we recieved last week at Tyler Florence Fridays !
oh, yes, Tyler … you’ve done it again. Summer in a glass.
While trying to decide what to make with the mint that came in our CSA box, I came across this recipe and knew I had to make it for Tyler Florence Fridays. This was simple and incredibly delicious. Then again, it’s mint, rum, and simple syrup – how much can go wrong?
I loved that there were specks of the mint in here, but not chunks of mint like you sometimes get when muddling. I cut the recipe in half and got two servings out of it. I froze the other one since Scott wasn’t interested and it was equally delicious a few nights later. I did have to thaw it a bit in the microwave in order to be able to drink it.
Make these for your next grill-out. You won’t be disappointed.
Mojito Slushy
Tyler Florence, serves 4
1 cup sugar
1 cup water
1/2 cup fresh lime juice, about 4-6 limes
2 limes zested
1/2 cup light rum
8 cups crushed ice
mint sprigs & lime wedges for garnish
In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.
Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.
We’ve had such a busy week with the Today Show that it took a minute to post last weeks winner for Tyler Florence Fridays. Natashya from Living in the Kitchen with Puppies made Tyler’s Cuban Mojitos. It is the perfect drink for summer!
from Natashya:
Got mint?
I do. I planted it when we first moved into the house, before I knew what a bully it was. For a couple of years I tried to pull it out; now I let it grow, don’t bother planting anything else near it, and try to remember to use it often in our short summer season. It is rivalling the lemon balm in height now, both of them advancing upon the house. Every once in a while I go out and cut them down to size, trying to pretend that I am the one in charge. Mojito anyone?
These cocktails are cool and sweet and pack a nice punch. Two or three and your troubles will just melt away. Take the afternoon off, the phone off the hook, and share a toast to summer.
Cuban Mojito
Tyler Florence, Real Kitchen
1 lime, cut into wedges
1/2 cup of sugar
Big handful of fresh mint, plus more for garnish
1/2 cup light rum
Soda water
2 pieces fresh sugarcane stalks (optional)
In a martini shaker or wide glass, combine the lime, sugar and mint. Using a muddler or the handle of a wooden spoon, smash and crush everything together to release the oils and juice from the lime rind and mint leaves. When you have some nice juice in there and the sugar begins to dissolve, add the rum and stir it around to combine. Fill 2 glasses with ice, divide the mixture between the glasses, and top off with some soda. Garnish with a couple of mint leaves. For extra pizzazz, stick a piece of sugarcane in the glass to use as a stirrer.
FRESH BLOODY MARY
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 10 minutes
6 large heirloom tomatoes, cut into wedges
1 small English cucumber, roughly chopped
3 center ribs of celery, roughly chopped
1 anchovy fillet, roughly chopped
1-inch piece of fresh horseradish, minced
2 tablespoons flat leaf parsley leaves
dash of hot sauce, or to taste
1 to 1.5 ounces Vodka per cocktail, as desired
dash of Worcestershire sauce, or to taste
kosher salt and freshly ground black pepper
splash of fresh lime juice
1 teaspoon crushed celery seeds
1 teaspoon sea salt
1 teaspoon coarse ground black pepper
1 lime, cut into wedges for garnish
1 celery heart to serve with drinks
Make seasoned salt by combining crushed celery seed, salt and ground black pepper. Touch one point on the rim of the glass with lime and cover in seasoned salt mix
Combine tomato, cucumber, celery, anchovy, horseradish and parsley in a blender and puree completely. Season with Worcestershire sauce, hot sauce, salt and pepper. Blend once more to combine and serve over vodka in a glass ‘touched’ with seasoned salt mix. Serve with extra lime and celery hearts.
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