LakeAnna 2017/2018

wining & dining|docktails
PINEAPPLE AND GINGER MOJITO
INGREDIENTS
6–8 mint leaves
1/2 ounce fresh lime juice
1/4 ounce ginger simple syrup (recipe below)
1/4 cup fresh pineapple, pureed
2 ounces Colonial Era Dark Caribbean Rum from
A. Smith Bowman Distillery, Fredericksburg
Club soda, splash
Mint and caramelized pineapple for garnish (recipe below)
GINGER SIMPLE SYRUP
1/4 lb. ginger, peeled and thinly sliced (about 3/4 cup)
1 cup sugar
1 cup water
CARAMELIZED PINEAPPLE
1/2 tbsp. unsalted butter
1 slice fresh pineapple
1 tbsp. light brown sugar
METHOD
Make Ginger Simple Syrup: Place all the ingredients in a small
saucepan, and bring to a boil. Once the sugar has dissolved,
remove from the heat, and let the mixture sit for 20 minutes. Strain
into an airtight container, cover and chill. Caramelize Pineapple:
Heat butter in a large nonstick skillet over high heat. Cut pineapple
slice into wedges, coat with sugar, and place in hot pan. Cook,
turning once and shaking pan often, until golden brown, 8–10
minutes. Mix Mojito: Put mint leaves and lime juice in a cocktail
shaker and muddle. Fill half-way with crushed ice, and add ginger
simple syrup, pineapple puree and rum. Shake well, strain into a
chilled glass, and top with a splash of club soda. Garnish with mint
and a caramelized pineapple wedge.
SPARKLING STRAWBERRY MARTINI
INGREDIENTS
4 ounces fresh strawberry juice (recipe below)
1 ounce simple syrup
3 ounces vodka
Virginia FIZZ Sparkling Wine
from Thibaut-Janisson, Charlottesville
Fresh strawberry slice for garnish
STRAWBERRY JUICE
2 cups fresh strawberries
1 cup water
METHOD
MAKE STRAWBERRY JUICE:
Puree strawberries and water in a blender until smooth,
then strain into a jar through a fine mesh sieve.
MIX MARTINI:
Add strawberry juice, simple syrup and vodka to a cocktail
shaker filled with ice. Shake well, strain into a chilled glass, and
top with a splash of sparkling wine. Garnish with strawberry slice.
18 LAKE ANNA GUIDE | 2017/2018