July 31, 2012
This recipe has been adapted from the Bar Florida Cocktail book from the Florida Hotel in Havana, Cuba.
To pay tribute to New Orleans and to keep with the theme of using local products in our restaurant, Criollo Restaurant & Lounge, we are featuring Old New Orleans Cajun Spice Rum and, when available, locally grown citrus from Southern Louisiana.
The term Criollo is Spanish for Creole.
1 ¼ oz. Old New Orleans Cajun Spice Rum
¼ oz. Agave Nectar
3 wedges Fresh Lemon
3 - 4 Fresh Mint Leaves
4 oz. Club Soda
Place Lemon Wedges, Agave Nectar and Mint Leaves in a 14 oz. Collins style glass. Muddle to release the essence of the mint and to release the juice from the lemon. Be careful not to muddle too hard as the mint and lemon will become bitter.
Fill the glass with ice, top with Old New Orleans Cajun Spice Rum and Club Soda, and garnish with a Lemon Wedge and a Mint Sprig.
To pay tribute to New Orleans and to keep with the theme of using local products in our restaurant, Criollo Restaurant & Lounge, we are featuring Old New Orleans Cajun Spice Rum and, when available, locally grown citrus from Southern Louisiana.
The term Criollo is Spanish for Creole.
1 ¼ oz. Old New Orleans Cajun Spice Rum
¼ oz. Agave Nectar
3 wedges Fresh Lemon
3 - 4 Fresh Mint Leaves
4 oz. Club Soda
Place Lemon Wedges, Agave Nectar and Mint Leaves in a 14 oz. Collins style glass. Muddle to release the essence of the mint and to release the juice from the lemon. Be careful not to muddle too hard as the mint and lemon will become bitter.
Fill the glass with ice, top with Old New Orleans Cajun Spice Rum and Club Soda, and garnish with a Lemon Wedge and a Mint Sprig.
