Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Mojitos

Ingredients:

2-3 oz Light rum 
Juice of 1 Lime (1 oz) 
2 tsp Sugar 
2-4 Mint sprigs 
Soda water
Ice cubes  

Method:
Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint. Squeeze the lime 
into the glass, add rum and shake with ice. Strain over cracked ice in a highball glass. Top with soda water, garnish with mint sprig and serve. 


Hawaiian Mai Tai

Ingredients:
2 tbsp light rum 
2 tbsp dark rum 
2 tbsp lemon juice 
2 tbsp unsweetened pineapple juice (optional) 
1 tbsp lime juice 
1 tbsp orange liqueur 
3 tablespoon syrup (made by boiling equal parts of water and syrup)
1/4 tsp almond extract
1 tsp frozen guava nectar concentrate or frozen pineapple-orange-guava concentrate, thawed 
Crushed ice 
1 tbsp Jamaican rum or dark rum 
Halved fresh orange slices (optional)

Method:
1. In a 10-ounce glass, combine light rum, dark rum, lemon juice, pineapple juice (if using), lime juice, orange liqueur, syrup, almond extract and 
guava nectar concentrate. Stir to combine. 
2. Add desired amount of crushed ice. Add rum to glass; do not stir. Garnish with pineapple spear, maraschino cherry, and orange wedge. Sip 
from bottom of glass with a straw. Makes 1 (about 10-ounce) serving.  

Blueberry Bliss

Ingredients:
1.5 oz. Citrus rum 
Fresh mint leaves
Blueberries
Garnish with cinnamon
Crushed Ice

Method:
Muddle mint and blueberries, then add citrus rum and shake. Pour over crushed ice in a cocktail glass and garnish with blueberries.

White Satin

Ingredients:
1-1/4 oz. White chocolate liqueur
1/4 oz. hazelnut liqueur
2 oz. Milk or Half-and-Half

Method:
Pour all ingredients over ice and stir. Garnish with nutmeg or chocolate shavings. Serve in a cocktail or rocks glass.

Mango Margaritas

Ingredients:
5-1/2 cups mango nectar
1 cup fresh lime juice 
1 cup tequila 
3/4 cup orange liquer (Triple Sec, Curaçao, Cointreau, or Grand Marnier)
Ice 

Method:
In a large pitcher, combine 5-1/2 cups mango nectar, lime juice, tequila, and triple sec. Stir well and refrigerate for at least 1 hour. Serve over ice in a salt-rimmed glass.

Strawberry Daiquiri Punch

Ingredients:
6 cups fresh or frozen unsweetened strawberries 
1 6-ounce container frozen limeade concentrate 
3/4 cup light rum or unsweetened pineapple juice 
1 16-ounce bottle lemon-lime carbonated beverage, chilled 
2 cups ice cubes 
Fresh strawberries (optional) 

Method:
1. If using fresh strawberries, remove stems and caps. For frozen strawberries, thaw the berries after measuring; do not drain. 
2. Blend strawberries in a food processor until smooth.  Stir in limeade concentrate and light rum or pineapple juice. Cover; chill until serving time. 
3. Just before serving, stir in the lemon-lime carbonated beverage and the ice. If desired, garnish with whole berries.