As the 30s creep up on us, we've become less and less interested in sitting in a stuffy restaurant poring over an overpriced menu on New Year's eve. We would much rather stay in, whip up a fresh batch of hors d'oeuvres and eat/drink the night away. Which is exactly what we did.
I started the night with my version of a mojito. This one was a pinito:
2-3 sprigs of mint, torn by hand
1/2 teaspoon of sugar
1 lime, juiced
1/2 cup of ice cubes
2 oz of dark rum
2 oz of vodka
1 cup pineapple juice
1 slice of blood orange
In a martini shaker, muddle the mint with the sugar and lime juice using a small wooden spoon for about 30 seconds. Add the ice, rum, vodka, and pineapple juice and shake vigorously for about 20-30 seconds. Pour into two martini glasses and garnish with blood orange slices. Enjoy with moderation.
More details on our New Year's festivities to come...