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PARSNIPETY 3 oz (90 ml) Parsnip Purée * 1 oz (30 ml) Bacardí Superior White Rum 1 oz (30 ml) Cointreau ¾ oz (22 ml) lemon juice fresh parsley, for garnish
In a cocktail shaker with cubed ice, combine Parsnip Purée, rum, Cointreau and lemon juice. Shake vigorously and strain over new ice in a tall glass. Garnish with parsley. * To make Parsnip Purée, in a saucepan, place 3 cups (750 ml) of peeled and cubed parsnips and cover with water. Add 1 tsp (5 ml) salt and bring to a boil then cook until tender, about 5 minutes. Drain, reserving 4 oz (120 ml) cooking water. In a blender, add cooked parsnips, reserved water, 4 tbsp (60 ml) sugar and 4 oz (120 ml) lemon juice. Purée and blend until smooth. Refrigerate until chilled, about 45 minutes. Makes 1 L (4 cups).
WHITE RUM USA $22.99 117 A staple since 1862, Bacardí Superior White Rum is smooth and clear. The nose is both floral and fruity with delicate notes of apricot, lime, coconut and banana.
COINTREAU LIQUEUR France $40.99 6502 An essential in any bar cabinet, Cointreau triple sec is distilled from sweet and bitter orange peels. This liqueur has a zesty bright orange flavour with notes of cinnamon, nutmeg and whisky marmalade.
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