Thursday, August 4, 2011

Thursty Thursdays - Spiked Limonana

You didn't think I would let the day end before I posted a cocktail recipe now, did you? Well, you would almost be right. So, here I am, just in time for happy hour, proving all you skeptics wrong (kind of). I couldn't think of a cool, original, never-before-heard-of cocktail recipe that would wow and amaze you, because sangria is so yesterday and spiked lemonade has been done to death. When I think of summer, I can't help but remember the month I spent in Lebanon (mostly eating) two years ago and the familiar-yet-not-so-familiar foods and drinks I tried while there. It feels like it was just yesterday when I was indulging in sweet and syrupy knafeh (I spent about 8 minutes staring at this picture longingly), feasting on the freshly prepared kebabs, and strolling through a busy boulevard lined with pastry shops, sampling a bit of this and that as I passed.


What I also remember from my first night in Beirut, was the refreshing and radiant green granita-like beverage that most restaurants served called "limonana." Limonana (a compound word linking limon and nane/nana, which means "mint" in Arabic) combines freshly squeezed lemon juice with sugar and crushed mint leaves and blends it with ice. You caught me: I'm spamming your homepages with a spiked lemonade recipe. BUT, you will never have one that is this fun to look at while you sip. Enjoy!

Iced Limonana

Yield: 4 cups (one liter)


2 heaping cups of ice
1 cup fresh lemon juice (from about 4 large lemons)
1/2 cup spearmint leaves (from about 40 stalks), plus a few more to garnish
4-6 tablespoons sugar (or to taste)
4 jiggers/shots of vodka

Juice the lemons, and remove the mint leaves from the stalks. Dump all ingredients in a blender, and blend until smooth. Serve garnished with mint.

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Merci beaucoup!

 
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