The Hemingway Daquiri

This is one of my favorite cocktails. It’s sophisticated *and* a crowd pleaser. I cut the sugar out of my version which looks a little something like this:

2 oz white rum
1 oz lime juice
1 oz grapefruit juice
1/4 oz Maraschino liqueur

I shake and strain, then serve up with a thick grapefruit twist. No skinny, girly twists here at Maison du Men.

And for an interesting little story about the origins of this drink read this. Sounds like something I’ve done before, sat with a bartender and asked them to tinker with a recipe, until it was to my taste. Here’s to Hemingway the dreamboat, and Hemingway the cocktail.


Best. Smoothie. Ever.

I’ve been experimenting with peanut butter in my smoothies, which certainly adds protein but also knocks the fillingness-factor from “snack” up to the “breakfast” zone. But what about getting you greens? What about fiber? Calcium? Vitamin A? Well, this morning I awoke with kale on my mind (don’t ask). So I went to my local PCC for a fresh bunch. Then something exciting happened, and it shall be known as the best smoothie ever.

1 mini banana (Thai apple-banana, or half a normal banana).
1 tbsp. peanut butter
1 c. soy milk
about 1/4 c. Greek yogurt (maybe less)
1 leaf of fresh kale, center rib removed.
1 teaspoon honey
1 scoop protein powder (optional)
a few cubes of ice

Blend and adjust quantities to taste.

I was especially dazzled by the beautiful pale green color. What is that, PMS 585?

Why you so tangy?

Since reading this Saveur article about bananas I’ve been scouring my Asian grocery stores for new varieties to experiment with. Initially I was hooked on the baby bananas because it’s really a better amount for a snack or a smoothie, and while similar in texture and flavor to the standard banana (though a little more interesting), you aren’t left with half-bananas hanging around your fruit bowl.

When my favorite White Center grocery store’s mini bananas (called Ladyfinger and Orito) were looking a little overripe I noticed a plumper version labeled “Thai banana” which turned out to be firmer, and sorta tangy, almost tart. I was intrigued and excited. Turns out (upon re-reading the Saveur article) that these are apple bananas, which I’d heard of but never identified.

I’ve been enjoying them plain, and in fruit salads. They have more density and a much more broad flavor range, including tangy tartness. They don’t peel quite as easily as the standard, bred-for-the-masses Cavendar banana, but aren’t delicious things worth the extra work?