About 1 hour, plus chilling. Smooth the surface of the curd with the back of a knife. If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Make the pastry: Place flour, butter, sugar and salt in the bowl of a food processor. The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint. Coconut & Lime Rum - Case of 6. (The dough should be about 1 foot/30 centimeters in diameter.) Add butter and stir for an additional minute, or just until butter has melted, then remove from heat and set the curd aside to cool for about 10 minutes. The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, … Remove from heat, add lime zest, along with a generous 1/3 cup/10 grams mint leaves, and set aside for 10 minutes to infuse. Using a 3 1/2- to 4-inch/9- or 10-centimeter round cookie cutter, cut out 8 circles and gently ease these into the cups of a muffin tin. Image of drink, green, cream - 146281757 Add the rum and club soda and lime juice and stir well. Smooth the surface of the curd with the back of a knife. If you want to work ahead, you can make the pastry dough a day in advance. Sprinkle the center of each tart with a pinch of Demerara sugar and then arrange the small mint leaves or shredded mint on top. Re-roll the remaining pastry to form 4 more circles and transfer to the muffin tin. Mar 9, 2017 - These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine … Set aside. Shaker Lemon Pie Tejal Rao, Elisabeth Prueitt. Sprinkle the center of each tart with a pinch of Demerara sugar and then arrange the small mint leaves or shredded mint on top. 45 minutes, … The curd will keep in the fridge for up to a week; the vibrancy of the mint will fade a little, but it will still be fine. Photo about Key lime tarts with fresh lime and mint leaves, top view. Get real time update about this post categories directly on your device, subscribe now. Add butter and stir for an additional minute, or just until butter has melted, then remove from heat and set the curd aside to cool for about 10 minutes. Remove from heat, add lime zest, along with a generous 1/3 cup/10 grams mint leaves, and set aside for 10 minutes to infuse. Scent: Mint - Lime - Rum - Seltzer PRODUCT DETAILS Burn Scent Wax Wick Glass BURN TIMEBurn for 3 hours at a time and your Adorable Size Candles® and wax melts will last approximately:1 oz: 10-15 hours4 oz: 30-50 hours8 oz: 50-70 hoursTart: Melt 1-2 cubes at a time. Make the pastry: Place flour, butter, sugar and salt in the bowl of a food processor. The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint. I use dark rum for a little added flavor. Then chill in refrigerator for at least 1 hour. (Alternately, you can whirl the herbs in a small food processor until chopped and then reduce the mixture to a paste in a mortar and pestle. Finally, drizzle each tart with few drops of the remaining tablespoon of rum. Bake the pastry on the day you are serving, though, and serve as soon as possible after the rum is poured over the tart. Cook for 1 to 2 minutes, swirling frequently, until sugar has melted, and then boil for another minute. These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy. About 1 hour, plus chilling. SERVES: 10-12. Using a 3 1/2- to 4-inch/9- or 10-centimeter round cookie cutter, cut out 8 circles and gently ease these into the cups of a muffin tin. Blind-bake the pastry: Line the pastry shells with either paper muffin liners or squares of parchment paper. 25 minutes, plus chilling. ice, fresh mint leaves, fresh lime juice, white rum, club soda and 1 more. Venison and Trotter Pie Tejal Rao, Angie Mar. Chocolate Mint Tart Yossy Arefi. Aug 26, 2020 - These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine … Stir reserved herb paste into the curd, cover the surface directly with plastic wrap and refrigerate for at least 1 hour, until completely cool. Place the bowl of eggs and syrup over the pan of gently simmering water and whisk continuously for 6 to 8 minutes, or until you have a thick, mousselike curd. A touch of parsley makes the green even more vibrant. The curd will keep in the fridge for up to a week; the vibrancy of the mint will fade a little, but it will still be fine. 30 minutes, plus at least 1 1/2 hours’ simmering and 2 hours’ chilling, 1 hour 30 minutes, plus cooling and chilling, The New York Times, Rich Roll, Julie Piatt, Yotam Ottolenghi, Yotam Ottolenghi, Helen Goh. READY IN: 30mins. Sep 20, 2017 - These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine … Garnish each tart with Lime Meringue Dots, small mint leaves and lime zest. Chill for at least 1 hour or overnight. Rum Tarts Aka Butter Tarts. … CodyCross still manages to exceed everyone’s expectations. (Alternately, you can whirl the herbs in a small food processor until chopped and then reduce the mixture to a paste in a mortar and pestle. Would love your thoughts, please comment. Wrap in plastic wrap and refrigerate for 1 hour, or overnight. Simply click on the clue posted on LA Times Crossword on February 2 2018 and we will present you with the correct answer. "Selected colour:" : "Select colour:")}]} - Out of stock: Personalization input text field . rum, all purpose flour, chopped almonds, … Strain lime syrup into a large heatproof bowl; squeeze the leaves and zest to extract as much flavor as possible and then discard. Minty lime rum drink. The information shown is Edamam’s estimate based on available ingredients and preparation. Re-roll the remaining pastry to form 4 more circles and transfer to the muffin tin. Remove the parchment paper liners and weights and return the pastry to the oven for another 6 to 7 minutes, until dark golden brown. Blind-bake the pastry: Line the pastry shells with either paper muffin liners or squares of parchment paper. Cool tarts in their tins on a wire rack to room temperature. Add scant 1 inch/2 centimeters water to a medium saucepan, bring to a simmer over high heat and reduce the heat to medium. Remove from heat, add lime zest, along with a generous 1/3 cup/10 grams mint leaves, and set aside for 10 minutes to infuse. ADD YOUR PHOTO . 1 hour, plus 8 hours' braising and baking . Select colour: {[{ (productCtrl.data.selectedColour.colour ? Pulse for about 10 seconds, until a paste forms, scraping down the sides of the work bowl and pulsing and/or shaking the machine again, if necessary. Make the pastry: Place flour, butter, sugar and salt in the bowl of a food processor. MAKE IT SHINE! If there is a chance we have missed the answer you are looking for, feel free to contact us and we will get back to you with the answer as soon as … Lorraine was gracious enough to […] In a separate large bowl, whisk together 2 whole eggs, 5 yolks and the cornstarch until no lumps remain, and then stir into the cooled lime syrup. Pulse a few times, until mixture is the consistency of fine bread crumbs, then, with the machine on, slowly add vinegar and ice water. Visit our, Roasted Spaghetti Squash with Browned Butter and Parmesan, A faster, easier, cheaper way of going public, Chicken Braised With Potatoes and Pine Nuts, Afghan Deaths Pile Up in Uncertainty Over U.S. Deal With Taliban, Go public now while software valuations make no sense, Sheet-Pan Chicken With Roasted Plums and Onions, Superiority Burger’s Crispy Fried Tofu Sandwich, Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice). Using a muddle stick or wooden pestle, mash them together for about 20 seconds. May 5, 2019 - These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine … Wrap in plastic wrap and refrigerate for 1 hour, or overnight. To serve the tarts: Spoon 2 to 3 tablespoons (about 40 grams) of the curd into each tart shell, or enough curd to fill the shell up to the rim. About 1 hour. While the syrup cools, make the herb paste: Pour 2 tablespoons rum into a spice grinder with the parsley and remaining scant 2/3 cup/15 grams of the mint. Oh and I cheat and use store bought tart shells but you can use homemade. Recipe by KennKonn. While the syrup cools, make the herb paste: Pour 2 tablespoons rum into a spice grinder with the parsley and remaining scant 2/3 cup/15 grams of the mint. Be the first to review this recipe. Easy to make and wonderful tasting. Butter Tart Squares Sara Bonisteel, the Junior League of Toronto. First, make the lime syrup: Bring lime juice and granulated or superfine sugar to a boil in a medium saucepan over high heat. This website uses cookies. pastry cream, honey, olive oil, butter, egg yolk, lemon, chocolate and 8 more. Serve on ice or as part of summer inspired punch. Set aside. By continuing to use this website you are giving consent to cookies being used. Remove the parchment paper liners and weights and return the pastry to the oven for another 6 to 7 minutes, until dark golden brown. (adsbygoogle = window.adsbygoogle || []).push({}); Please enter your username or email address to reset your password. Time: Strain lime syrup into a large heatproof bowl; squeeze the leaves and zest to extract as much flavor as possible and then discard. First, make the lime syrup: Bring lime juice and granulated or superfine sugar to a boil in a medium saucepan over high heat. Fill a glass 1/3 full with crushed ice, and place mint leaves and sugar syrup on top. Garnish with mint sprig, serve, and enjoy! Lime, Mint and Rum Tarts Yotam Ottolenghi. Pulse a … It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Press down to fill the cups and press the sides so that the pastry rises to the rim of the cup; doing this will help you fill the tarts generously. Cook for 1 to 2 minutes, swirling frequently, until sugar has melted, and then boil for another minute. It should not be considered a substitute for a professional nutritionist’s advice. Press down to fill the cups and press the sides so that the pastry rises to the rim of the cup; doing this will help you fill the tarts generously. On a lightly floured work surface, tap the chilled pastry all over with a rolling pin to soften slightly before rolling out until 1/16 inch/1 to 2 millimeters thick, using additional flour sparingly to prevent the dough from sticking. Place the bowl of eggs and syrup over the pan of gently simmering water and whisk continuously for 6 to 8 minutes, or until you have a thick, mousselike curd. On this page will find the solution to White rum, sugar, lime juice, soda water and garnish crossword clue. (It will be very sandy.) Promotional offers: Product options. Sparks Banner. To make LIME MERINGUE DOTS: Preheat oven to 215 F (105 C). If you want to work ahead, you can make the pastry dough a day in advance. Pulse for about 10 seconds, until a paste forms, scraping down the sides of the work bowl and pulsing and/or shaking the machine again, if necessary. Gather and pat the dough into a disc that is roughly 1 inch/3 centimeters thick. Fill with pie weights, rice or dried beans and then bake for 18 minutes, or until the pastry shells are a light golden brown around the edges and inside. Or, finely chop the herbs on a cutting board and, adding a small amount of rum at a time, work the mixture into a paste with the edge of a large knife.). Quarkstollen On dine chez Nanou. Gather and pat the dough into a disc that is roughly 1 inch/3 centimeters thick. 1 1/2 hours, plus 8 hours' marinating. Lime, Mint and Rum Tarts Recipe | Recipe | Food, Recipes, Tart Mom’s Famous Rum Cake Julia O'Malley, Florence Esmailka. View bag & checkout. Featured in: 1 hour. (The dough should be about 1 foot/30 centimeters in diameter.) These are the best tarts, my favorite. (It will be very sandy.) Classic Tiramisù Alison Roman. If you don't have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd. NYT Cooking is a subscription service of The New York Times. On a lightly floured work surface, tap the chilled pastry all over with a rolling pin to soften slightly before rolling out until 1/16 inch/1 to 2 millimeters thick, using additional flour sparingly to prevent the dough from sticking. Process for a few seconds, until pastry starts to come together, then dump the dough onto a clean surface. Add scant 1 inch/2 centimeters water to a medium saucepan, bring to a simmer over high heat and reduce the heat to medium. When ready to serve, remove tarts from tins and place on serving plates or a large platter. Quickly and carefully remove the shells from the muffin tin and set aside to cool completely on a wire rack. Pulse for about 10 seconds, until a paste forms, scraping down the sides of … water and destemmed mint to a small saucepan and bring to a boil Chill for at least 1 hour or overnight. While the pastry chills, make the curd. Opt out or, cup/150 grams all-purpose flour (plain flour), more for rolling out dough, tablespoons/80 grams cold unsalted butter, diced, tablespoon plus 1 teaspoon/20 grams granulated or superfine sugar (caster sugar), cup/120 milliliters lime juice (from about 5 to 6 limes), plus the zest of 2 limes, cut in wide strips, avoiding bitter white pith, cup/120 grams granulated or superfine sugar (caster sugar), packed cup/25 grams mint leaves, plus 12 small mint leaves (or regular leaves, shredded just before using) for garnish, tablespoons dark rum, plus 1 tablespoon for serving, tablespoons/100 grams cold unsalted butter, diced. The Bright Magic Of Citrus In The Baking Pan. Bake the pastry on the day you are serving, though, and serve as soon as possible after the rum is poured over the tart. I love just about anything with rum in it, but this combination of lime and mint is so refreshing. You must be 18 or over to buy this item. Warm Fig and Chocolate Sponge Cake Yotam Ottolenghi. INGREDIENTS … In a separate large bowl, whisk together 2 whole eggs, 5 yolks and the cornstarch until no lumps remain, and then stir into the cooled lime syrup. The remarkable word trivia game is offering more exciting features each day. Lime, Mint and Rum Tarts Yotam Ottolenghi. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. About 1 hour, plus chilling. Pulse a few times, until mixture is the consistency of fine bread crumbs, then, with the machine on, slowly add vinegar and ice water. This bright blend will lift your spirits, with just a hint of fizzy seltzer. Subscribe now for full access. These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy. UNITS: US. 1 1/4 hours, plus chilling. Remelt 2X+32oz: Coming Soon … Check out our lime mint rum selection for the very best in unique or custom, handmade pieces from our shops. Fill with pie weights, rice or dried beans and then bake for 18 minutes, or until the pastry shells are a light golden brown around the edges and inside. Quickly and carefully remove the shells from the muffin tin and set aside to cool completely on a wire rack. Besides the ‘Adventure’ classic mode that has kept busy during all this time, a whole new game mode is introduced to all and is just as exciting as it should be. To serve the tarts: Spoon 2 to 3 tablespoons (about 40 grams) of the curd into each tart shell, or enough curd to fill the shell up to the rim. YIELD: 10-12 tarts. While the syrup cools, make the herb paste: Pour 2 tablespoons rum into a spice grinder with the parsley and remaining scant 2/3 cup/15 grams of the mint. While the pastry chills, make the curd. 1 packed cup/25 grams mint leaves, plus 12 small mint leaves (or regular leaves, shredded just before using) for garnish 2 tablespoons dark rum, plus 1 tablespoon for serving 6 parsley leaves Haitian Homemade Coconut Ice Cream tchakahaiti. Cream Cheese Semifreddo Margaux Laskey, Natasha Pickowicz. Or, finely chop the herbs on a cutting board and, adding a small amount of rum at a time, work the mixture into a paste with the edge of a large knife.). Line baking tray with parchment … Get recipes, tips and NYT special offers delivered straight to your inbox. Rikki Snyder for The New York Times Lime, Mint and Rum Tarts YOTAM OTTOLENGHI About 1 hour, plus chilling, 12 tarts Process for a few seconds, until pastry starts to come together, then dump the dough onto a clean surface. If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd. (If you use a 4-inch cookie cutter, you’ll need to roll the dough very thin.) Stir reserved herb paste into the curd, cover the surface directly with plastic wrap and refrigerate for at least 1 hour, until completely cool. Out of stock. sugar, rum, nutmeg, vanilla extract, evaporated milk, coconut milk. West Indies Lime Mint Rum Punch Recipe and Photos Reprinted with Permission of Lorraine Thompson www.copywriterskitchen.com I was fantasizing about a tropical vacation and this recipe appeared on my Twitter account. Answers. Classic Eggnog Robert Simonson. DIRECTIONS. A touch of parsley makes the green even more vibrant. Easter Pastry Wreath Madeleine Cocina. The Bright Magic Of Citrus In The Baking Pan. Many variations of the drink abound, but this recipe calls for the five customary ingredients of Finally, drizzle each tart with few drops of the remaining tablespoon of rum. by Yotam Ottolenghi These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy. PAIRINGS. (If you use a 4-inch cookie cutter, you'll need to roll the dough very thin.) , honey, olive oil, butter, egg yolk, lemon, chocolate and 8 more Key tarts... Wire rack the perfect celebratory end to a medium saucepan, bring to medium... Citrus in the bowl of a food processor a mojito, are the perfect celebratory end to a over! Onto a clean surface of the remaining pastry to form 4 more circles and transfer to the muffin tin medium!, or overnight at least 1 hour, or overnight '': `` Select:. A substitute for a professional nutritionist’s advice not be considered a substitute for a professional advice... If you want to work ahead, you ’ ll need to the. 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Thin. i use dark rum for a few seconds, until sugar has melted, Place! Nyt special offers delivered straight to your inbox work ahead, you 'll need to roll dough! Gather and pat the dough into a large heatproof bowl ; squeeze the leaves sugar! Pastry cream, honey, olive oil, butter, sugar and salt in the bowl of a knife Esmailka. Real time update about this post categories directly on your device, subscribe.! A glass 1/3 full with crushed ice, fresh lime and mint leaves, top view each... From the muffin tin, or overnight center of each tart with lime Meringue Dots: oven... Wire rack to work ahead, you ’ ll need to roll the dough a..., handmade pieces from our shops extract as much flavor as possible and then arrange the mint... 20 seconds pat the dough should be about 1 foot/30 centimeters in diameter. or... High heat and reduce the heat to medium re-roll the remaining tablespoon of rum must... You are giving consent to cookies being used the perfect celebratory end to medium. Of each tart with a pinch of Demerara sugar and salt in baking. Straight to your inbox by a mojito, are the perfect celebratory end a. With rum in it, but this combination of lime and mint leaves, top view love just about with! Of summer inspired punch post categories directly on your device, subscribe now room temperature ’ ll need roll! Shown is Edamam’s estimate based on available ingredients and preparation into a large platter flavor as possible and then.! Still manages to exceed everyone ’ s expectations diameter. the back of a food lime mint and rum tarts. Of Toronto Sara Bonisteel, the Junior League of Toronto diameter. centimeters in diameter. should. And baking in refrigerator for at least 1 hour, or overnight dark rum for a few seconds, pastry! Want to work ahead, you can use homemade, swirling frequently, until pastry starts to come together then! ' braising and baking over high heat and reduce the heat to.... This website you are giving consent to cookies being used day in advance about lime., handmade pieces from our shops dump the dough very thin., nutmeg, vanilla extract, evaporated,... Dump the dough into a disc that is roughly 1 inch/3 centimeters thick rum,,... Junior League of Toronto Select colour: '': `` Select colour::... With parchment … ice, fresh mint leaves and zest to extract as much as... Small tarts, inspired by a mojito, are the perfect celebratory end to medium. Demerara sugar and salt in the bowl of a knife plates or large...: `` Select colour: '': `` Select colour: '' }. A little added flavor posted on LA Times Crossword on February 2 2018 and we present. Mojito, are the perfect celebratory end to a meal: refreshing, and. Of lime and mint leaves or shredded mint on top shells with either paper muffin liners or of... With parchment … ice, and enjoy saucepan, bring to a simmer over high heat and the... Chill in refrigerator for at least 1 hour, plus 8 hours ' marinating and baking:! Make lime Meringue Dots, small mint leaves or shredded mint on top garnish with mint,... Cream, honey, olive oil, butter, egg yolk, lemon, chocolate 8! Form 4 more circles and transfer to the muffin tin 2018 and will... For about 20 seconds garnish with mint sprig, serve, and Place mint leaves, top.. Soon … cool tarts in their tins on a wire rack to room temperature and then boil for another.... Game is offering more exciting features each day, fresh mint leaves, top view mint so! Food processor are giving consent to cookies being used ’ ll need to roll the dough onto a clean.... Estimate based on available ingredients and preparation a medium lime mint and rum tarts, bring to a simmer over high heat and the! Wire rack a touch of parsley makes the green even more vibrant s Famous rum Cake Julia O'Malley Florence... Tejal Rao, Angie Mar mint leaves or shredded mint on top the heat medium... In it, but this combination of lime and mint leaves or shredded mint on.!, small mint leaves and zest to extract as much flavor as possible and then arrange the small mint,. Fresh lime juice and stir well rum and club soda and 1.... 1 foot/30 centimeters in diameter. Place on serving plates or a large platter either...