After we devoured over 80 tastes of conch last week, Maralyn and I are ready for a light holiday drink. We were Conch Festival judges in the beautiful Turks & Caicos islands. We cannot wait to return. A special treat were the conch specialties and rum punches at the Conch Shack in Provo.  In the meantime, we plan to lighten up with this holiday refresher. I  found it in the latest “Health Magazine.”

Minted Gin Froth

Ingredients

Mint leaves
Lime Seltzer
Hendrick’s Gin
Argave nectar

Method

Crush 2 mint sprigs with your fingers.
Place into ice-filled rocks glass.
Pour  in 1 ounce Hendrick’s Gin, 2 1/2 ounces chilled lime seltzer and 1  tablespoon agave nectar.
Stir well and serve immediately.
I will add a few sprigs of mint for garnish.

Brenda Hill
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.