In a large glass crush mint leaves add cracked ice, sugar cane syrup (1cl) and the juice of a lime (1cl) and then pour the Havana rum into the glass and top up with sparkling water and stir well.
Limoncello, make your own:
Five lemons bio, 300gr sugar, one litre of fruit alcohol at 40% (most supermarkets). Take a bottle (carafe style) with wide top and closure, then peel the lemons (only the skins) into the bottle and then put in the alcohol and sugar.
Shake the bottle once a day for two weeks and then siphon the contents (not the skins) into another bottle. Best kept in the freezer.
Note: They are now making Limoncello ice-cream.
unfinished bottles and decanting:
I know most people usually finish a bottle of wine with an evening meal. But have you ever tried the left-overs the following day (for example when you are on your own?). Have you noticed that the wine can be so much better? Why is this?
In fact a wine needs to breathe to show its full potential so 24 hours can do a lot for a wine that is a bit closed. The aromas need to come out and this can make a wine really attractive.
This leads us on to ‘decanting.’ The main reason for decanting a wine is to separate it from its sediment. This is usual in a wine over six or seven years old. So, you need to stand the bottle for 24 hours so all the sediment goes to the bottom.
Next, pour very slowly into a decanter until the sediment appears and then stop. Even more so, this will give the wine an opportunity to breathe.
If not decanting, every wine should be opened two hours before drinking and not at the last moment. This, of course, is impossible in a restaurant.
Red wine chilled:
Have you ever tried this? When its really too hot for red wine put a bottle in the fridge for a couple of hours before lunch or dinner.
Sometimes it is quite amazing how good it can be. Garnacha wines are particularly good due to the low tannin content. What we are looking for here is something quite refreshing. If it’s not cool enough, add an ice cube or two but that will dilute it.
“Waiter, take this wine back, it’s corked!” So what has actually happened? This is a bad cork, one that has been attacked by a cork weavil (inside the cork) and will impart a foul taste on the wine.
The wine becomes undrinkable and any restaurant or wine shop will replace it. If you are really unlucky you can get several bottles like this or even a batch.
This is why many producers are going over to plastic corks or screw caps, particularly in Australia, Chile and South Africa.