Lychee Cocktail

 

Lychee Cocktail

For 6 small cocktails

–          Canned Lychees on light syrup (ca 500gr total weight)

–          250 gram frozen red fruit

–          1 tblsp chopped mint

–          150 ml vodka

–          Optional: crushed ice

Keep 6 lychees aside and poor the rest into the blender. Mix the fruits and syrup on the maximum speed until mushy.

Add the frozen fruits, mint and vodka, mix again shortly.

Put the lychees on a cocktail picker and place them in the glasses.

If you want to add crushes ice, do this just before serving. Poor the drink into the glasses and serve.

Cheers!  To Spring!

Summer Melon Cocktail

Ingredients

1 cup of water

½ cup of sugar

1 teaspoon pomegranate molasses

¼ honey melon

6 mint leaves

Combine the water, sugar and molasses in a sauce pan. Warm until the sugar is dissolved and set aside to cool down.

Make the melon into puree and add it to the syrup. Cut the mint leaves small and stir them into the mixture as well.

Put it in the freezer and try to stir after half an hour and after an hour.

Wait until the sorbet freeze. Put some of the half frozen or frozen sorbet in a glass, pour a little rum on it and serve with a little spoon.

Proost!

Caribbean Night

 

Sun Cocktail

I was completely free styling with this one but it immediately brought the sun back into the house.

1 part limocello

1 part white rum

1 part fresh lime juice

4 parts fruity aromatic white whine

Mix everything together, decorate with a slice of lime, clothes your eyes and taste the sun.

Salad with smoked chicken and yogurt

2 hands full Baby leaf salad

2 tomatoes

½ red onion

½ red capsicum

2 tablespoons Turkish yogurt

1 tablespoon lime juice

1 smoked chicken breast

1 garlic clove

1 tablespoon fresh coriander

1 tablespoon fresh parsley

1 peach

1 handful cashew nuts

Pepper and salt

Cut the chicken, onion, garlic, coriander and parsley small. Mix it together with the yogurt, lime juice, pepper and salt.

Cut the tomatoes and the peach, wash and dry the salad and mix it together. Put the chicken with yogurt in the middle of the salad and decorate with the nuts.

Bacon Rice

½ red onion

1 garlic clove

1 teaspoon paprika

1/2 teaspoon chili powder

200 gram bacon in cubes

½ red capsicum

1 carrot

2 tablespoons tomato paste

1 stock cube

1 cup brown rice

Water

Pepper salt

Cut the onion, garlic, carrot and capsicum. Warm oil in a deep pan and sauté the onion and the carrot after a couple of minutes add the garlic and the capsicum, sauté for 5-7 more minutes on medium high fire. Add the bacon and the tomato paste and bake everything together for another 5 minutes. Keep stirring so the tomato won’t stick to the pan. Add the rice, cover it in the sauce and add the stock cube and water up to 2 cm above the rice. Cook until the rice is ready, check if there is enough water, if the water evaporated before the rice is done, add some more water.

Serve with nice Caribbean music and a sun cocktail.