Last weekend, Laura and I headed to a Mojito Master Class. We had such a great time in our attempt to master the mojito, we decided to continue the pursuit in perfecting our new craft. So just four days later, we were back in the hands of the Ping Pong bar master for another round of beverage lessons… this time accompanied by amazing food!
Being gluten free doesn’t usually put a damper on my foodie adventures, however dim sum is probably one of the more difficult menus to navigate… and Ping Pong is a dim sum restaurant. Luckily this establishment is prepared for people like me and has an entire gluten free menu!!! I’ve actually found London in general to be pretty accommodating for those of us affected by gluten intolerance – many menus are allergen marked and/or have a separate gluten free menu of items. Ping Pong sent out round after round of piping hot, gluten free nibbles for me as my friends shared other dishes. I prepared my stomach for the alcohol to come with edamame, a vegetable and rice pot in black bean sauce, rice and meat rolled in banana leaves, a carrot and squid salad, and a citrus mochi ball. It was a feast!
After all that food it was time for drinks! I graduated from the classic mojito on to a blackberry and chambord variation. The result: sweet and refreshing!
Method: Add the blackberries, lime wedges, and sugar to a glass and muddle well. Add the mint leaves, rum, and crushed ice so that the glass is 1/3 full. Using a bar spoon, stir, pulling the mint towards the top. Pack the glass with crushed ice until full. Top with chambord. Garnish and enjoy!