Celebrated chef Bobby Flay knows something about mixing up the perfect cocktail to go with his fiery BBQ summer food. Try his take on the classic Mojito. [Warning: Known to leave you cross-eyed after one "serving" !]
Bobby Flay’s Mojito Limeade
1/2 cup fresh mint leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 cups crushed ice, plus more for serving
1 cup Lime-Mint Syrup, recipe follows
1 liter white rum
1/2 cup fresh lime juice
Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
2 cups sugar
2 cups water
2 limes, zested
1/2 cup fresh mint leaves
Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.
When she’s not shopping or testing beauty products, Evan Hosie writes gadget reviews for the site Popgadget.net.
Melissa Myers has worked as an entertainment journalist for ten years,
both in London and New York.
She has done a daily gossip column on British newspaper the Daily Star
where she interviewed everyone from Tom Cruise and George Clooney to
Simon Cowell and Jennifer Lopez. She also worked as the News Director
of In Touch in New York for the past six years, before launching her
own site www.celebzter.com, which aims to provide smart content for smart women.