Blue Berkeley Recipe
From:
Field Guide to Cocktails
, by
Rob Chirico
Makes:
1 drink
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Summer is a given for the enjoyment of frozen drinks. If you are also partial to cold showers and swims with the Polar Bear Club, winter will do just as well.
Frozen drinks should always be made fresh with the best ingredients and properly crushed ice. You will need a very good blender here.
INGREDIENTS
- 1 1/2 ounces light rum
- 1/2 ounce brandy
- 1 tablespoon passion fruit syrup
- 1 tablespoon fresh lemon juice
- Pineapple round
INSTRUCTIONS
- Combine the rum, brandy, passion fruit syrup, and lemon juice in a blender with 1/3 cup crushed ice, and pulse until smooth. Pour into a champagne flute, and garnish with a pineapple round fitted over the rim.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
