Sunday Night Southsides

We tried this Southside recipe over the weekend using the NutriBullet. The only thing we might do differently next time is use cheesecloth as an extra fine strainer. At the time we didn't mind having a bunch of mint in our teeth because it was just the two of us. We usually cut the mix with sparking water so it's not as strong and has a nice fizz.
     

Andy Ervin's Southside:

Makes enough for four 12-ounce cocktails

1 "heavin' handful" of mint cuttings (about 2 cups)

3 ounces fresh-squeezed lemon juice

4 ounces fresh-squeezed lime juice

8 tablespoons granulated sugar

8 ice cubes

rum

 

-Place every ingredient, except the rum, in a blender or food processor and run on high until mint is chopped, about 30 to 60 seconds.

-Strain, pouring mixture into a pitcher.

-For each drink, fill a 12-ounce glass with ice. Add 4 ounces of mint mixture and 3 ounces of rum. Stir well. Top with a shot of dark rum.