The Yellow Green Farmers Market in Hollywood (just north of Miami) is open year-round under what they call an "outdoor roof," which seems to be a common concept around here. Apparently doors and windows are unnecessary when the average high is in the 70s and 80s year-round.
I bought lots of produce, including a few things I had never seen before like prickly pears, longan and dragon fruit. The vendors were awesome when we would ask what something was. They would reach for knife, cut it open and hand us a piece to sample.
Prickly pears got the best of Chris who handled them at the market and ended with up several thorns in his hand. I got cocky in the kitchen and also ended up with thorns in my hand, which is when I finally put a glove on.
Ok, back to the cocktail. Saveur included a homemade sour mix recipe that was perfect for the lemons and limes I picked up at the market. It was easy to make and lasts for 2 weeks in the fridge.
Riki Tiki Cocktail
Prep Time: 10 minutes
Cook Time: N/A
Ingredients (1 cocktail)
- 1 oz fresh mango puree
- 1 oz sour mix
- 2 oz coconut rum
- 2 oz pineapple juice
- 1/2 cup superfine sugar (add 1/2 cup granulated sugar to a food processor)
- 1/2 cup boiling water
- 1 1/2 cups lime juice
- 1/2 cup lemon juice
- Cut up one mango and puree in blender. I got approximately 6 oz of mango puree from one large mango.
- If using homemade sour mix, stir superfine sugar with boiling water in a one-quart heatproof jar until sugar dissolves; let cool. Stir in lemon and lime juice. Refrigerate for up to two weeks.
- Fill a cocktail shaker with ice, add all cocktail ingredients and shake vigorously. Strain into a martini glass.
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