Wednesday, April 21, 2010

Superstar Daiquiri

Honestly, sometimes I come up with a cocktail and just wait for a particular Pittsburgh Penguins player (say that five times fast!) to "earn" it. So it was with this one. I fixed it over a month ago right before a game, just because I thought it would look cool, and it tasted good, too. I immediately thought of Max Talbot. But it wasn't the playoffs yet, so it had to wait a bit. He's been awesome against the Ottawa Senators in this first round, though, hasn't he? Last night, when he scored that shorthanded goal, there was no doubt that the Superstar was back and in fine postseason form.

Longtime (and unusually attentive) readers may have seen me post things about how I like to take advantage of in-season fruit, how I understand that nobody wants to go chasing all over town for ingredients, how I like to keep things easy, and how I hate garnishes. But as Talbot would no doubt tell you himself, he's a special case and worth a bit of extra effort during the playoffs. We're at the tail end of kiwi season. Fresh starfruit's pretty hard to find--what you'll get right now is grown in hothouses, and can probably only be found in Asian markets and/or stores in larger cities. Starfruit's pretty bland-tasting and is basically only there so I could get the "super star" garnish, so two kiwis would actually be better if you want to save time and money. Either way, it has a cool, almost poisonous-looking yellowish-green color that Talbot would probably love in a shirt.

Superstar Daiquiri

1 1/2 ounce light (a/k/a "white") rum
1 ounce Midori melon liqueur
1 kiwifruit, peeled and sliced in half
1 starfruit, sliced horizontally and peeled. (Save biggest piece for garnish.)
1 teaspoon lemon juice
1 teaspoon sugar

Pulse all ingredients in a blender until they're thoroughly mixed. Add a handful of ice cubes; blend until the drink's cold and frothy. Pour into a tall glass. Garnish with starfruit slice on the rim. Don't wait too long to drink it!

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