Chocolate-It's What's for Dinner

I first had a Coconut Mint Mojito at this place called Havana , which was right by former work.  We just happened upon the place one day (after a long tough day) and I tried their Mojito.  They had several different kinds but I thought the coconut one sounded best. It was absolutely delicious. Since then I've been wanting to try to make them myself.  I did some investigation on the webby, web and found a few possibilities here and here . So off I went experimenting... Sorry the first one was drank before I could take a photo.  See this was all that was left... Judging by the empty glass, we got it right on the first try! But here's a pic of the second batch. Here's the recipe: Coco-Mint Mojito (makes two or one large one) 4 T confectioners sugar 15 mint leaves (preferably spearmint) juice of 1 lime 4 oz Malibu Rum 4 oz coconut milk seltzer ice Muddle the mint leaves and the sugar together in a cocktail shaker . You can use an official muddl...

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me- Rhum Agricole Daiquiri . What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream? Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you d...