October 08, 2013

Riki Tiki Cocktail

This past weekend, I finally checked out a local farmer's market.  This led to tropical fruit purchases and riki tiki cocktails.  The October issue of Saveur had an article on Hawaiian cocktails, specifically Oahu happy hours, which contained this wonderful recipe. 


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.


Longan was by far the strangest fruit I bought.  It is native to Asia and the name translates to dragon eye, which makes sense because it resembles an eyeball not only in look but also in texture.  Tastes great, but it's hard to get past the creepy appearance and feel of it.

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)
    Cocktail
    • 1 oz fresh mango puree
    • 1 oz sour mix
    • 2 oz coconut rum
    • 2 oz pineapple juice
    Homemade Sour Mix
    • 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
    Instructions
    • 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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    4 comments:

    1. This looks amazing!! I'm jealous of all of your exotic produce, not the eyeball one though : )

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    2. Feel free to bring that stuff over to our house any time. ;)

      Not the longan. That can stay away, ick!

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    3. My physical therapy tech was just talking about prickly pears tonight because she had bought one for the first time this week. I said, "my friend just blogged about them!" She also got thorns on her finger.

      I couldn't eat that eyeball fruit! It's perfect for Halloween though!

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    4. The exotic fruit is soo cool! I bought passion fruit for the buying club last week, and put that in my fruit salad. Otherwise, just melon, pears, grapes and conventional fruits. I'm with everyone else on the eyeball fruit though.

      ReplyDelete