Our dear friends John and Erin are both so busy with work (John just returning from South Africa and Erin Nashville, TN) when they decided to squeeze a trip in here for the 4th, we were thrilled! It's Sunday morning and while everyone is still fast asleep, I'm up with the baby planning the final touches for today's spread.
So far, the past few days we've enjoyed a jumbo lump crab and avocado salsa; garlic, soy, brown sugar, and cumin grilled pork tenderloin and last night... a sushi spread so delicious...twelve rolls and 10 pieces later...we were left wanting more!
I'm off to go make breakfast and start prepping for the day, but thought I would sneak in a post and share with you the cold & refreshing, minty, fizzy, lime infused mojitos my husband prepared last night. With an overabundance of mint growing in the garden and temp's promising to soar into to 90's...there are sure to be more of these little beauties in our immediate future! Wish you were here! Cheers!
Oh FYI - I finally started a Design Wine and Dine Facebook Page hope you'll visit me there! Just click the link above or on the Facebook badge on the sidebar!
- 1 1/2 oz light rum
- 1 tbs superfine sugar (or simple syrup)
- Juice from 1/2 a lime (+/-)
- Lime wedges
- Club soda
- Mint sprigs
Muddle mint leaves, superfine sugar and lime juice in a mixing glass. Add 1 1/2 oz light rum and ice in a cocktail shaker and shake. Strain the mixture into a glass and top with club soda. Garnish with fresh mint leaves and lime wedges. Simple syrup can be used to replace superfine sugar.