Flay's Fun Summer Cocktails

Recipes For Refreshments With And Without Alcohol

(CBS)  There's nothing better than a cool refreshing drink at a summer soiree.

In The Early Show's "Culinary Inspirations" series on Thursday, resident chef Bobby Flay offered recipes, with and without alcohol, sure to whet your whistle, and those of your guests!

Terminology

Cactus pear syrup: The cactus prickly pear has long been popular in Mexico. These fleshy, oval leaves, also called pads or paddles, of the nopal cactus, are gaining popularity in the United States. They range in color from pale to dark green and have a delicate, slightly tart green-bean flavor. Though fresh nopals, which are also called, simply, cactus leaves, are available year-round in Mexican markets and some supermarkets, they're at their tender and juicy best in the spring. Look for small, firm, pale-green nopals with no signs of wrinkling. Refrigerate tightly wrapped for up to a week. Before use, the thorns must be removed; a vegetable peeler will shave them off quickly. The flesh is generally cut into small pieces or strips, simmered in water until tender, and used in a variety of dishes, from scrambled eggs to salads. Nopalitos (nopals that are diced or cut into strips) are available canned (pickled or packed in water). Acitrónes are candied nopals, packed in sugar syrup and available in cans or jars.

Mojito: This is the national drink of Cuba. It's as enjoyable as a summer vacation on the beach! It's made by combining mint, called "hierba buena" or "good herb" in Cuba, with syrup, lime juice, rum and club soda. The word "mojo" means "assemble" or "mixture" and that's exactly what this cocktail is: a very enjoyable and harmonious mixture of aromatic and tasteful ingredients.

Margarita: An internationally popular cocktail made with tequila, lime juice, and orange liqueur. Its origin has never been definitively proven, but it was invented sometime between 1930 and 1950, probably in Mexico.

RECIPES:

Mojito
Yields: 1

1 teaspoon superfine sugar
3 fresh mint leaves
Squeeze of fresh lime juice
2 ounces light rum
Splash of club soda
Ice cubes

Place sugar and mint in a tall glass and using the back of a spoon, mash the mint leaves into the sugar. Add the remaining ingredients and serve.

For more recipes, go to Page 2.