Mojito Granité Anthony DiSpezio
2 fresh limes, juice only
1/2 cup light rum
20 mint leaves
1/2 cup sugar
3 cups water
Pinch of salt

  1. Bring the water and the sugar to a boil, whisking to dissolve the sugar. Turn off the heat when the mixture has boiled and add the mint leaves.  Let it steep for five minutes. Add  the rum, lime juice and salt. Transfer the mixture to a blender and puree on high for about three minutes. Pour the mixture into a shallow pan and freeze overnight. Scrape with a fork and serve in a chilled glass with rim coated with coarse sugar.
  2. Adjust to taste and flavorings may be changed. Additions of fresh berries give a great summer look and flavor. Garnish with lime slice. Serves 4-5.

The Starfish Anthony DiSpezio
1 1/2 ounces Triple Eight Orange Vodka
1/2 ounce peach schnapps
Splash Blue Curacao
2 ounces soda water
1 ounce pineapple juice
Shake and serve over ice with an orange garnish. Serves 1.

Recipe courtesy of Assistant Director of Food & Beverage and CBI Mixologist Jared Schulefand.

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