Coco Minty Cocktail
I tried a new cool coconut cocktail that caused my friend, Jill, to swoon. It was one of the last hot days of summer as we sat by the pool and sipped this minty-coco -nutty refresher. Reminiscent of the pina coloada, the mint was a tasty substitute for pineapple.
Ingredients:
fresh mint
1 can of coconut cream
1 cup of coconut rum
spash of lime juice
splash of club soda – optional
Mixology:
Bruise or muddle the mint and mix all, but the optional club soda in a small pitcher or in two tall glasses over ice. Or, as in a pina colada, you could blend until frothy in the blender.
If you like a lighter drink with some fizz, fill to the top of the glass with some cub soda.
Garnish with a lime wheel or sprig of mint.
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
