Recipes by Monica Carbonell. You can find her on Instagram and Pinterest.
Roasted in Rio
The Trend: Hojicha is the flavour of the year
Ingredients
Serves 6
- 2 tbsp Hojicha Micropowder
- 2 tbsp Boiled Water
- 1 Blood Orange (Scrubbed and washed well - roughly chopped in quarters)
- 1 Lime (Scrubbed and washed well - roughly chopped in quarters)
- 0.25 cup Granulated Sugar
- 0.5 cup Sweetened Condensed Coconut Milk
- 4 Cups Cold Water
- 4 Cups Ice
Directions
- Before blending all the ingredients, combine the Hojicha Micropowder and boiled water in a small vessel and stir until combined.
- Place all ingredients in a blender and blend. Strain through a fine mesh strainer into a jug. Place in the fridge until ready to serve.
- Serve over ice in a Collins glass.
Note: If you don’t have access to Hojicha Micropowder, grind Hojicha Tea in a mortar and pestle.
The Green Bean
The Trend: Pistachio Power
Ingredients
- 2 oz Glendalough Irish Whiskey
- 1 shot of espresso (approx 2 oz)
- 2/3 oz Pistachio Syrup
- 0.5 oz Coffee Liqueur
Directions
- In a shaker, combine all ingredients with ice. Give this a good shake. Strain into a martini glass.
Electric Velvet
The Trend: Cool Blue Cocktails
Ingredients
- 1.5 oz Dillon’s Vodka
- 1.5 oz Green Apple Juice
- 0.5 oz Lime Juice
- 0.25 oz Rich Simple Syrup (2:1 ratio of sugar to water)
- 1 small pinch Blue Spirulina Powder
- 1.5 oz Soda
Directions
- In a shaker, combine all the ingredients, except soda. Add ice and shake well. Strain into a Collins glass with ice and top with soda.
The Raki Royale
The Trend: International Spirits
Ingredients
- 0.5 oz Gin
- 0.5 oz Apricot Nectar
- 0.25 oz Raki
- 0.25 oz Orange Juice
- 0.25 oz Lemon Juice
- 0.25 Rich Simple Syrup (2:1)
- 3 oz Sparkling Wine
Directions
- In a shaker, combine all ingredients with ice except the sparkling wine. Give this a Quick shake and strain into a flute glass, top with sparkling wine.
Cafe con Ron
The Trend: Banana Bread in a Glass
Ingredients
- 2 oz Mount Gay Rum
- 0.25 oz Licor 43
- 2 oz Espresso
- 1 oz Banana Peel Syrup (recipe below)
- Cinnamon (for dusting on top)
Directions
- Place all ingredients (except cinnamon) and a handful of ice into a shaker. Shake well, and strain over a large rocks glass filled with ice. Dust with cinnamon on top.
To make the Banana Peel Syrup:
Roughly chop the peels of 3 bananas and measure the weight. Place into a large jar. Add in the equal amount of weight in granulated sugar to the jar with the banana peels. Cover and let this sit at room temperature for up to 24 hrs. Strain. Store into the fridge for up to 1 week.