Not just a great song by the Clash… London’s Burning!

London's BurningNeed something to heat up your Saturday night? We had purchased jalapenos last week and were thinking of a few ways we could use these in a drink. A quick web search brought up a few interesting possibilities including the London’s Burning, a mix of muddled lime, avocado and jalapenos.

The cocktail was invented by Anthony Go, a bartender at Mahi Mah’s Seafood Restaurant & Sushi Saloon in Virginia Beach, WV. If you’re in that neighborhood, drop by and have the real thing.

Ingredients

  • 2 1/2 oz of London Dry Gin
  • 1 jalapeno pepper
  • 1/4 avocado
  • juice of 1/2 a lime

Preparation

Muddle the juice of half a lime, slices from half a jalapeno and 1/4 avocado pulp to the bottom of a cocktail shaker. Add ice cubes and gin, shake vigorously for 30 seconds. Strain into a chilled cocktail glass and garnish with the other half of the jalapeno.

Cheers, and here’s the Clash!

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Andrea’s Rosemary Pear Madtini

Rosemary Pear MartiniAndrea, a friend and coworker has a pear tree in her yard. This week we were blessed with with the best of this year’s bountiful crop. What better way to celebrate the harvest than with a delicious vodka drink featuring the freshly squeezed juice of the pears. We found a great drink on the website for the Cirque de Masse, which are great creative holidays held in the Loire Valley, France. I didn’t know where it was either, so here’s a Google Map link.

The drink was designed by their resident mixologist Wayne. Everyone at Madtini Labs salutes Wayne with this refreshing summer drink. Cheers!

Ingredients

  • 1 measure Vodka
  • 2 measures Fresh Pear Juice, filtered
  • ½ Lime, Freshly Squeezed
  • 2 Small Sprigs Rosemary
  • Pear slice for garnish

Preparation

Remove leaves from a sprig of rosemary and place in a cocktail shaker with lime juice. Muddle the rosemary and lime for around 30 seconds or so. Add ice, vodka and pear juice. Shake the ingredients vigorously and then strain into a chilled cocktail glass. Garnish with a spring of rosemary and a slice of pear.

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Direct from the Riviera Maya – the Mayan Chocolate Mojito

Mayan Chocolate Mojito

Mayan Chocolate Mojito

Its not a huge secret that most everyone here at Madtini loves Mojitos, the blast of freshness from mint leaves will leave anyone’s taste bugs craving more. We’ve made Mojitos with a hint of maple syrup,  as well as pineapple and peppercorns.

We’re always on the look out for new ideas for Mojitos, and we stumbled upon a listing this for a Mayan Chocolate Mojito created by the Karisma Hotels Resorts in the Riviera Maya in Mexico. If you’re a chocolate lover you’ll love the combination of fresh mint, lime and lush chocolate.

Cheers and happy lounging

Ingredients

3/4 oz simple syrup
1 ½ oz white creme de cacao
½ oz white rum
4 fresh mint leaves
1/2 lime

Preparation

Muddle the lime pieces, simple syrup and mint leaves in the bottom of a cocktail shaker. Strain into an cocktail glass field with ice. Add the creme de cacao, top with rum and garnish with a sprig of mint.

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Strawberry-Lime Margarita – Cinco de Mayo #2

Strawberry-Lime Margarita

Strawberry-Lime Margarita

Our Cinco de Mayo margarita posts continue. Next into the blender went the frozen strawberries… two drinks, lots of tequila and still all fingers intact.

Ingredients

  • 4 oz tequila (or just say when)
  • 16 oz frozen whole strawberries
  • 1/2 cup instant-dissolving sugar
  • 1/4 cup freshly squeezed lime juice
  • 1 oz triple sec

Preparation
Combine the frozen strawberries and sugar in the blender and pulse until they are chopped well. Next, stir the tequila, lime juice and triple sec in a separate glass. Gradually pour the mixture into the blender until the mixture is smooth. Pour the mixture into cocktail glasses rimmed with coarse salt. Garnish with a slice of lime.