Make your own free website on Tripod.com
Thirsty
Black Currant Daiquiri
  The sublime syrupy sweetness of the pedro ximinez sherry and drunken currants is nicely balanced by the mouth puckering lime sour mix for a heavenly example of the classic sweet-tart combination.  
Makes six 4 oz drinks

  • 1 oz dark rum

  • 1 oz licor 43

  • 1 oz pedro ximinez sherry

  • 12 oz dark rum

  • 2 oz dried currants

  • 3 oz pedro ximinez sherry

  • 8 oz lime sour mix

  • rocks glasses

 Drunken Currants(best after 48 hours): place the currants into a large canning jar with a tight fitting lid. Add the rum, licor 43, and sherry. Seal it, and gently rotate to mix. For the drink: Fill a large pitcher with ice and add the rum, sour mix, and sherry. Stir vigorously until the pitcher is beaded with sweat and the mixture is sweaty and frothy. Place a few ice cubes in the rocks glasses, add a tsp of drunken currants each. Pour the cocktail over the ice and currants. Serve immediately.