Ginger Beer Mojito

mojito

This spicy, sweet, minty concoction is very good and I highly recommend it.  If a regular mojito and a dark n’ stormy could have a baby, the ginger beer mojito would be that baby. The union of two top-notch cocktails to create a new rum king.  Just like Will and Kate’s new baby.  See that? It’s both tropical and topical.

Kind of a reach to correlate the two, but c’mon…doesn’t the cocktail above look pretty majestic? Like it could be the sweet nectar of the gods and kings?  The answer is yes. Yes it does.

Serves 1

Ingredients:

10-15 mint leaves
ice
1.5 oz. rum
1 oz lime juice
4 oz ginger beer
1 oz club soda
lime and mint for garnish, optional

Directions:

Place mint leaves and pour a small splash of ginger beer in a 12 oz glass. Using a pestle or a blunt utensil, muddle the mint until leaves are sufficiently broken.  Add ice. Pour rum, lime juice, ginger beer, and club soda.  Stir. Add garnish and serve.

Adapted from fabtastic eats

Summer-y sounds:

 

Blueberry Basil Ricotta Pasta

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It’s mid-July and we are in the crux of summer.  My skin is mosquito-bitten, speckled, and slightly sunburned- so I’m right on cue.  I like summer as much as the next person, but I’m also a ginger harboring the same muted enthusiasm for summer heat and beach babe-dom as a 70-year old Newfoundland fisherman.  You will find me in a dark theater or an empty bar long before you will find me at a hot crowded beach.

My new favorite thing to do is eating pasta salad in the shade while reading a magazine.  I’m happy to incorporate this recipe to that summer “activity”

Serves 4

Ingredients:

2 cups gemelli pasta
1/2 tsp salt
3 tbsp olive oil, divided
1/2 cup diced onions
1 tbsp balsamic vinegar
1 tsp lemon juice
2/3 cup fresh blueberries
1/4 cup ricotta
2 tbsp torn basil leaves
black pepper
crushed red pepper (optional)

Directions:

1.  Boil pasta in water with salt.  Drain.  transfer pasta to large bowl. Sautee onions with 1 tsbp olive oil in a medium pan.  Stir in the onions, lemon juice, vinegar, and the remaining 2 tbsp olive oil.

2. Refrigerate for 1 to 2 hours.  Add blueberries, ricotta, and basil. Mix until well blended and sprinkle fresh pepper and crushed red pepper. Serve! 

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