Rum and Tonic

[Prepared July 1, 2010]

2 jiggers dark rum, divided
lime wedge
1/2 jigger maraschino cherry juice
10 ice cubes
maraschino cherry whole with stem
tonic water with lime flavor

Squeeze lime into a 16-oz glass, add 1-1/2 jigger rum, the cherry juice, the ice, and stir. Top up with tonic, stir, and layer 1/2 jigger of rum on top. 
Garnish with a cherry and a lime slice.

Berry Sauce

Recorded October 14, 2009. This sauce makes an excellent topping for yogurt, ice cream, pancakes, French toast or fresh fruits such as melon, pear, or banana.

6 oz (175 g) fresh or frozen berries
1 to 2 T (15 to 30 ml) sugar (based on the fruit sweetness)
1 to 2 T (15 to 30 ml) water
1 t tapioca starch or corn starch
pinch of salt

Combine ingredients in a tall microwave-proof container. A 2-cup (500 ml) measuring cup works well. Bring to a boil in the microwave cautiously, taking care it doesn't overflow. Stir, and bring to a boil again. Pour while hot into a small clean glass mason jar sanitized with boiling water. Tighten band while it cools. Store refrigerated. Lasts about one month after opening.  Note: Blueberries, strawberries, blackberries, raspberries  or sweet black cherries can be used. Black cherry sauce is outstanding. Pineapple is not recommended.