Peppermint ice cream makes a festive dessert or afternoon treat in a hurry. Just brew…
The pot of fresh mint nestled in the landscaping by my front door is inspiring recipes as I walk by: mojitos, minty ice tea or lemonade, yogurt tzatziki, salsas, and a few more mojitos! Rita and I once attended a culinary conference in NYC where several workshops were offered on making the perfect cocktail. Time of day has no limits for foodies, so at 9:30am one Sunday I was comfortably sipping cocktails and learning bartender’s tips at the French Culinary Institute. Presented by mixologist Charlotte Voisey, we learned the correct way to use a jigger (hold it close to the mixing glass), the difference between shaken and thrown cocktails which aerates the gin instead of bruising (I didn’t know gin could be bruised!) how to swizzle a drink and make perfect crushed ice (bash it in a tea towel with your muddler).
Now I’m thinking about my fresh mint and a favorite blackberry mojito. Blackberries aren’t quite in season but I can usually find them in my markets, or you can use frozen berries. And as I learned from Charlotte, always use the best quality liquor you can afford, for smooth flavor and ease on one’s constitution. I’m looking forward to enjoying this cocktail as we slip into summer 🙂
Minty Blackberry Mojito
- 12 fresh blackberries
- 12 large mint leaves
- 1 Tbsp lime juice
- 1 Tbsp lemon juice
- 1-2 tsp. granulated sugar
- 1/2 cup seltzer water
- 1/4 cup (2 oz.) vodka or rum
- ice cubes
- Muddle* blackberries, mint leaves, juices and sugar in a tall glass until berries are mostly crushed and mint releases flavor. (If you don’t have a muddler, a wooden spoon or firm silicon spatula works well).
- Add seltzer, vodka or rum, and ice to fill glass. Stir well. Garnish with a lime wedge and mint leaves.
Recipe created by Rosemary Mark for Driscoll’s Berries. Photography Noel Barnhurst. Styling George Delose