Ginger Lime Daiquiri
Did you know rum used to be an accepted form of currency in the United States? This was, of course, a really long time ago. Before whiskey and beer took firm hold of the American liquor scene, the US was all about the rum. So what happened? I blame frat boys and The Captain for our current view of rum, but these days rum is starting to find it’s way back into the hearts of craft liquor lovers. I’m not much of a hard liquor drinker, I tend to favor good beer and cheap wine, but after researching the history of rum for an article I wrote, I have a newfound respect. I also found the taste of Ten Cane Rum to be stellar, by far my favorite of all the rums I sampled.
I also realized that although most people think of that syrupy pink blended guy as a daiquiri, the original version is all about well made rum and some lime juice.
And I threw in some ginger simple syrup for good measure.
Beer Battered Avocado Tacos with Fresh Corn Salsa
For the Tortillas:
- 2 cups masa harina
- ½ tsp salt
- 1 1/3 cup warm IPA
For the Avocados:
- Canola oil for frying
- 2 cups flour
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 12 ounces IPA
- 3 avocados, ripe but still firm
For the Corn Salsa:
- 1 ear of fresh sweet corn, kernels cut off
- 1 jalapeno, stem and seeds removed, chopped
- ¼ cup red onions, diced
- ¼ cup chopped cilantro
- 2 tbs chopped scallions
- juice from one lime
- ¼ cup chopped tomatoes
- salt and pepper to taste
- Make the tortillas:In a large bowl, add the Masa and the salt, stir to combine. Add the beer and stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa. It should be the consistency of Play-Doh.
- Form into balls a bit larger than golf balls. Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center. Press, rotate, press again.
- Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles). Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
- Make the Avocados:Add about 4 inches of oil to a saucepan, clip a deep-fry thermometer onto the side (make sure the needle is not touching the bottom of the pot. Bring to 375-400 degrees (adjust heat to maintain that temperature).
- In a large bowl stir together the flour, salt, garlic powder, and pepper. Add the beer and stir until combined (should have the consistency of pancake batter).
- Cut the avocados into thick slices (about 4-5 per half) making sure the skin and seed is removed.
- Dip the avocado slices into the batter and fry for about 1 minutes, flip and fry until golden brown, about an additional 2 minutes. Remove from fryer and allow to drain on a stack of paper towels. (only fry 2-3 slices at a time or the oil temp will drop and batter will become overly oily).
- Make the salsa: Combine all ingredients in a bowl, stir to combine.
- Assemble tacos and serve.
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