Say what you want about social media, I love using platforms like Instagram and Pinterest for the wealth of inspiration they collect. I’m constantly finding new recipes, ingredient ideas, or restaurants to try out. Just this week I’ve been inspired by my Berlin friends making homemade lilac and elderflower syrups, tempted to try a new restaurant in New York City by a food magazine editor, and introduced to snake fruit by a blogger traveling through Bali. And I looked through tons more lovely photos, inspiring and temping me into the kitchen.
Last week when I noticed a few ladies charring their limes, I thought the combination of earthy and tangy flavors would be great for a cocktail. When grilling season gets going, these are super easy to prepare—just score halved limes on the grill until nice charred marks appear. You can also achieve the same look and taste in the oven; set the halved limes on a sheet tray and cook under a hot broiler until well charred. Add mint, rum, and something sweet, and you’ve got a great take on the mojito. TH and I aren’t eating sugar this month, so I’ve swapped in coconut water for the classic sugar syrup in my recipe. I like the faint coconut flavor it brings to the drink, but if you aren’t a fan of coconut, use simple syrup to taste. I’m also excited to try out the charred limes in marinades, dressings, and for garnishing tacos and tortilla soup.