Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re pairing summery strawberries with one of my favourite citrus liqueurs around: Pierre Ferrand Dry Orange Curaçao.
3-Ingredient Happy Hour: Mango Rum Mimosa
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I'm feeling a Bellini-inspired beverage that's just a bit more tropical, a bit more booze-y, and bit more rum-y.
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Unlike its violently blue, much sweeter cousin, dry curaçao is balanced and juicy with a nutty warmth and a nice bittersweet flavour. It’s tasty enough to be enjoyed on its own, but I like pairing it with muddled strawberries and fresh lemon juice before pouring it over crushed ice for an almost slushy-like experience. Not only is it tasty, it’s a great use for any berries that didn’t make it into a pie.
To make it, you will need:
- Strawberries (4-5 small or 2 large)
- 60mL dry curaçao (do not get any other curacao for this drink)
- 22mL fresh lemon juice
Muddle strawberries in a shaker and add all other ingredients, along with some ice. Shake vigorously for at least 30 seconds, and strain into a lowball 3/4 full of crushed ice. Garnish with lemon zest from your juicing lemon, squeezing the oils over the finished drink before placing the zest in the glass.