I don’t say this lightly, but I have decided that Crab Rangoon is one of the most brilliant appetizers yet invented.
Last night I whipped up some Hemingway Daiquiris for Andy & I (so named because Papa loved them and had them often in Cuba). I had never made them before.
recipe (makes 2):
3 oz. light rum
2 oz. grapefruit juice
juice of 1 lime
1/2 oz. Maraschino liqueur
Shake with ice very, very hard for 15 seconds, then strain into chilled cocktail glasses.
Very refreshing. And since they have no added sugar, they’re more tart than sweet. I like ’em. Of course you could make them in a blender and they’d also be fantastic. (Maraschino liqueur is a bit hard to find and also a bit expensive, but in a pinch I guess you could substitute it with cherry brandy).
RandomCha 