Cocktail and Chocolate Truffle Bars

Happy February.

My friend Cindy in Texas (but who used to live in Denver) spotted this cocktail recipe in Westward’s Food Blog.  It looks so good.  I won’t be using Bacardi, but will certainly be trying this one out.

Bloody Orange Mojito

Juice of 1/4 blood orange
1/4 lime, cut into three segments
10 small mint leaves
1 ounce simple syrup
2 ounces sour mix
10 ice cubes
2 ounces light Bicardi rum
2 ounces Champagne
Garnishes: mint leaves and skewer of blood orange segments

Place the first three ingredients in a rocks glass. Using a muddler, crush the lime segments while bruising the mint leaves. Add the simple syrup, sour mix, ice, Bicardi and one ounce of the Champagne. Transfer to a shaker and shake for at least 20 seconds. Strain into a Champagne flute and top it off with the remaining one ounce of Champagne.

And for those who live in the Seattle area, I advise you to visit Bartell Drugs or Whole Foods, and buy every single flavor of Seattle Chocolates Truffle Bars.  So unique and delicious!


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