Frozen Shark Bite
If you would rather be surfing on Christmas day, then James Smith's cocktail (a favourite from his many holidays in his Australian birthplace) might just fill the bill. It's a cooling contrast to a spicy snack, such as Vietnamese Lettuce Cups.
Servings: 1
Ingredients:
| Nutritional Info | |
| Per serving without garnish: about | - |
| cal | 295 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 43 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 21% |
| vit A | 1% |
| vit C | 120% |
| folate | 4% |
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1/2 oz (15 mL) grenadine
1 cup (250 mL) ice cubes
1/4 cup (50 mL) frozen citrus blend concentrate (such as Five Alive)
2 oz (50 mL) amber rum
1 tbsp (15 mL) lime juice
Half kumquat and maraschino cherry
Preparation:
Drizzle grenadine into highball glass. In blender, blend ice, citrus concentrate, rum and lime juice until smooth; slowly pour over grenadine. Let grenadine settle to bottom. Garnish with skewered kumquat and cherry.
Additional Information
-
Variation
Nonalcoholic Shark Nudge: Replace rum with pineapple juice.
Source
Canadian Living Magazine: December 2005
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