During the golden age of the cocktail, the late 19th and early 20th centuries, a bartender’s only option was to use fresh ingredients. Today’s mixologists (don’t’ you love that term?) are once again returning to fresh fruits and herbs. While we can use fresh fruit year around, the summer is an especially good time to experiment with fruit.
Over the next few weeks, I’ll be sharing several wonderful recipes that I found in an USA Airways magazine. This week, we’ll make a Ten Grand.
Two ounces of Tanqueray No. Ten gin
Eight ounces of cubed fresh pineapple (remove tough core and skin)
Four ounces of Grand Marnier
Squeeze of lime juice
Blend all ingredients. Pour into ice-filled shaker and shake well. Serve in a chilled martini glass.