DRINK | this calls for a toast + lemongrass mint daiquiri

rumcocktail

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When I woke up today, I certainly didn’t expect to see a text from my friend and blogging partner in crime, Kelly, saying that we had won silver and bronze for Best Local Food Blog in this year’s Coast Best of Food awards. I was thoroughly honoured just to be among the nominees but to win second place? I honestly didn’t see that coming.

It has been almost three years since I started this adventure and everyday it somehow becomes more exciting. There’s the event invites, the product offers, the cookbook reviews, the new blogging friendships. I even did a little food consulting. But, more importantly, there’s you. You who come for recipes, to find out where to have dinner or to simply follow along on this delicious journey. You are the reason my passion continues to grow. If I can get but one of you excited about cooking or eating at a local restaurant or exploring our incredible Nova Scotia bounty, then all those hours writing and editing and photographing means something. It means it’s all worth it.

So, to you I say thank you. Thank you for taking the time to vote and for your continued support on this wild ride called eathalifax. These past few months, especially with the Food Bloggers of Canada conference and the establishment of Halifax Food Bloggers, have been nothing short of amazing. Now with the confirmed support of my community, the fire is burning even brighter. So, it is with great excitement, I announce that I’m working on redesigning a whole new eathalifax. Expect a slick new look and exciting new content. But don’t worry, there will still be recipes (hopefully a load of new recipes) plus reviews of all the best spots in town. 

I’d say this calls for a toast don’t you?

When I’m looking to celebrate, our DIY bar is the first place to start. Lately, we’ve become rather obsessed with cocktails. Not the sugar laden ones of our university days, but the real deal. My palate that once would have cringed at the thought of a drink with a mere 1 ounce of juice now welcomes the freshness that comes with fresh squeezed citrus and good quality alcohol. In fact, I’ve learned so much about cocktails that imbibing will certainly be part of that new content I mentioned.  Excited yet?

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lemongrass + mint daiquiri
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Ingredients
  1. 2 ounces white rum
  2. 1 ounce fresh squeezed lime juice
  3. 1 ounce lemongrass syrup
  4. handful of mint
  5. ice
lemongrass syrup
  1. 1/2 cup water
  2. 1/2 cup sugar
  3. 1 stalk lemongrass, chopped
Instructions
  1. First, make the lemongrass syrup by combing the sugar and water in a pot. Bring to a boil, stirring to dissolve the sugar. Remove from heat and add the lemongrass. The longer you let it steep, the more the flavour will develop. Strain and allow to cool before use. Store in the refrigerator up to a few days.
  2. Now when it comes to the cocktail, there's a specific process to follow. Don't just jam all those ingredients in your shaker! First, add the alcohol. Then the lime juice and the syrup. Take that handful of mint and give it a slap between your hands. Just trust me on this one. Now, add it to the shaker (Apparently this is where I went wrong. I should have stirred the cocktail to avoid those lil bits of mint. The ways of the cocktail are vast.) Now fill the shaker with ice. Thank god for that ice maker, eh. Now attach whatever cover you have and shake away until the metal is thoroughly chilled and starting to frost up. To finish, double strain, yes double, into your glass. Garnish with some mint.
eathalifax http://eathalifax.ca/

Though I may have been celebrating with this one by my lonesome, I know you’re out there, wine or cocktail in hand, toasting along. I should probably also mention, Kelly and I were on the news again today spreading the blogging love. If you promise not to make fun of my hand talking, you can catch all the action on CTV’s Live at Five Section Six

Winning silver and a TV interview in one day? I told you it was a wild ride. 

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