This Friday evening has been lovely. Time spent with my wonderful parents, sister and husband sitting outside in unseasonally cool weather was the perfect end to the week.
To celebrate TGIF, we enjoyed happy hour on my parents’ deck. The timing was perfect since today is Cocktail Friday at Tokyo Terrace!
Friday on Ice is a cocktail inspired by a traditional Cuban cocktail. This cocktail combines freshly squeezed lime juice, rum, honey and triple sec. The light, citrusy flavors meld together with the honey to create a luxurious end to a long week.
Accompanying the Friday on Ice cocktail is a simple appetizer that takes a very short amount of time to make. Simply cut bell peppers (any color) into bite sized chunks, top with shredded cheese (I used chipotle-cheddar) and drizzle with cilantro vinegrette. These miniature appetizers have a sweet, crunchy, goey appeal that doesn’t pack in numerous calories. So tasty!
I hope you’re last Friday of July is spent with laughter and fun. Enjoy!
Friday on Ice
Makes 1 serving
2 oz. Rum
1 oz. Triple sec
Juice of 1/2 a lime
1/2 teaspoon of honey
In a cocktail glass, combine the honey, rum and triple sec. Stir together until the honey is well incorporated. Add the lime juice and ice. Stir to combine. Garnish with a lime wedge.
Bell Pepper Bites with Chipotle Cheddar and Cilantro Vinagrette
4 assorted bell peppers, cut into bite sized pieces
1 cup shredded chipotle cheddar cheese (or other cheese)
1/3 cup chopped cilantro
2 T olive oil
1 teaspoon rice vinegar
Salt and pepper to taste
Place the bell pepper pieces on a baking pan covered in foil. Top with cheese. Place under the broiler for 5 minutes or until cheese is golden brown and bubbly. Arrange on a platter.
Combine the cilantro, olive oil, vinegar and salt and pepper. Drizzle over the peppers and serve along with crackers or bread.