I had been eager to share one of my favorite fall recipes with you. I had been literally waiting for cooler weather, as well plums to show up at farmers markets. I was looking forward to turn on my oven and pull out a fragrant cake. But today blog post doesn’t look like my beloved plum cake because things doesn’t always turn out like planned.
Last weekend I heard a bang in my kitchen and something began to trickle on the floor. I soon figured out, the glass panel of my oven door, the one in the middle (which is sandwiched between two others!) literally broke in a million tiny pieces and fell slowly down through the bottom of the oven door. The outer glass panels are still in good order. It took me a second to process this and I am puzzled about how this could happen. I hope to get my oven up and running soon, but until when I am happy to serve you a nice drink.
We are in the days between the seasons, summer is fading away and fall is pushing gently to show up with his colorful leaves. Yet I can’t let summer go, but at the same time anticipating the arrival of cooler temperatures and finally fall. This cocktail is a farewell to summer. And I can imagine serving this throughout the next season, because we really liked this one. The sweetness of the mango and the herbal flavor of the rosemary is such a nice combination. The frozen mango pieces makes this cocktail very smooth and saves it from being diluted by melting ice cubes.
- 140 g / 5 oz. frozen mango pieces
- 100 g / 3.5 oz. bourbon
- 100 g / 3.5 oz. rosemary syrup (recipe below), strained
- juice of 1-2 limes, strained
- about a handful ice cubes
- Add all of the ingredients but the ice cube into the blender jug. Process until smooth.
- Divide the ice cubes in two glasses and pour over the caiprissimo. Serve immediately.
120 ml / ½ cup water
100 g / ½ cup granulated sugar
1-2 springs of fresh rosemary
In a small saucepan over medium high heat add water, sugar and rosemary and bring to a boil. Cook for one minute.
It's best to make this one day ahead and leave the rosemary in the syrup for a deeper flavor.
Remove the rosemary the next day and store airtight in your refrigerator for up to 2 weeks. Also great for tea.