Chef Notes: I created this drink based on a drink by the same name promoted at the dinner theater during the opening weekend of Fifty Shades of Grey. Enjoyed them during our girls' weekend trip!
ingredients
2 tsp raspberry purée
3-4 mint leaves, spanked
1/8-1/4 lime, squeezed
1-1/2 oz Hendrick's Gin
Ginger ale
preparation
Fill glass with ice. Add purée, mint, lime juice and gin. Top with ginger ale. Stir to combine.
This original cocktail from New Orleans is perfect for Mardi Gras celebrations.
ingredients
1/4-1/2 lemon, cut into wedges
5 leaves fresh mint
1/4 oz agave nectar
1-1/2 oz spiced rum
1-1/2 oz club soda, or as needed
Crushed ice
preparation
Muddle lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. Add rum, club soda and crushed ice. Pour mixture into a cocktail shaker and shake until blended. Pour back into lowball glass. Garnish with lemon and mint.
Chef Notes: A great recipe my sister discovered. She says it's the closest she's found to match her Afghani mother-in-law's delicious rice.
ingredients
9 oz. basmati rice
1 1/2 Tbsp vegetable oil
1/4 large onion, diced
1 large garlic clove, minced
1/2 small fresh jalapeño chile, seeded and diced
1 tsp garam masala
1/2 tsp finely grated peeled fresh ginger
1/4 tsp salt
2 cups chicken broth, heated
preparation
Preheat oven to 325°F.
Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 5 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 6 to 8 minutes.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 10 minutes. Remove from oven and let stand, covered, 15 minutes.
