Blueberry Shade

Blueberry Shade

The daughter-in-law is a fan of a good Lemon Drop martini, so I keep lemon vodka on hand for her visits.  I concocted this alternative in her honor and...in her absence.

1 shot frozen lemon simple syrup 

    1/2 c. water

    1/2 c. sugar

    ~2 T. lemon juice

1 shot Absolut Citron, freezer cold

1 small handful frozen blueberries

This little monster packs a punch for lightweights like me, so keep that in mind.  It is VERY drinkable and a perfect balance of sweet, tart, and fruity.  ENJOY!! 

Cool As a Cucumber Cocktail

Cool As a Cucumber Cocktail

Serves 8

My original Calcutta Cooler recipe is very, very good...but it's also labor intensive.  This drink's flavor profile mimics that one and can be thrown together at a moment's notice.  It provides the perfect accompaniment for any spicy dish, including this must-have-again Yellow Curry.

Stir gently together in a pitcher: 

8-10 shots Pearl Cucumber Vodka

4 shots Key Lime Juice

1/2 shot Creme-de-Menthe

4 (6.8 oz) bottles of Fever Tree Ginger Beer

This is even better when the first 3 ingredients are mixed ahead and stashed in the freezer for last-minute assembly with thoroughly chilled ginger beer

Serve over 3 cubes of ice in chilled highballs.

Blueberry Bacarita

Blueberry Bacarita

What's a bacarita?  It's a lime based cocktail with an agave spirit...so *almost* a margarita, except this spirit is made from an agave variety called Bacanora.  In honor of the hometown team's playoff performance, I decided to make a "BLUES" version - which is, incidentally, not blue at all.  But it's delish!

In a cocktail shaker with ice, blend:

1 shot lime juice

1 shot blueberry syrup (recipe below)

1/2 shot blue curacao

1 1/2 shots Bacanora

Pour into a chilled, salt-sugar rimmed glass and ENJOY!

Blueberry Syrup

1/2 c. fresh blueberries

1/2 c. water

2 T butter

1/4 c. sugar

Boil until berries are softened.  Smash, strain through a fine sieve, then cover and cool until ready to use.

Eric's Mesquite Margarita

  

Eric's Mesquite Margarita

2 shots (3 oz) Sunora Bacanora Blanco

1 shot (1.5 oz) Cointreau 

1/2 medium lime, fresh squeezed

Shake and pour over ice in a Himalayan salt-rimmed glass.

Bacanora is a new-to-me, sippable, agave-based, distilled liquor with a smoky character. If you're curious, you can learn more about the agave plant and Bacanora distillation process here.  

Banana Slush Punch

Banana Slush Punch

(24) 8 oz. servings

 

 

SIMPLE SYRUP - In a medium pot, bring to boil:
3 c. water
3 c. sugar

Let cool.

BANANA MUSH - In food processor, blend together:
4 ripe bananas
1/4 c. lemon juice
1/2 c. orange juice

In a gallon ziplock bag, combine and freeze:
Simple syrup (above)
Banana mush (above)
(1) 46 oz. can pineapple juice

Remove from freezer 3 hours before serving.  When ready to serve, add partially thawed slush and 3 qts. Sprite (or Sprite Zero for a lower-sugar option) to punch bowl.

If you're so inclined, feel free to add a shot of Malibu to each serving!

Watermelon Margaritas

Watermelon Margaritas

8 servings

 

1/2 large watermelon

3/4 c. lime juice

2 1/2 c. tequila

1/3 c. triple sec

2 c. simple syrup

 

Simple Syrup:  add 2 c. sugar to 2 c. water and bring to a boil until dissolved.  Cool to room temperature.

 

Puree chunks of watermelon in food processor.  Add remaining ingredients and freeze in covered pitcher or in gallon baggies.

 

Remove from freezer about 30 minutes before serving.  These are delicious and perfect for a hot, humid St. Louis summer evening!

 

NOTE: If you prefer your margaritas less slushy, freeze the watermelon ahead of time,  Just before serving, puree the frozen melon and add liquors and syrup.  It will be very cold but not as slushy.

Fresh-Squeezed Lemonade

Fresh-Squeezed Lemonade

7 quarts water (28 c.)

9 c. sugar

6 c. lemon juice

Boil water and sugar until sugar is dissolved.  Remove from heat, add lemon juice.  Chill...or FREEZE for lemonade slushy. 

Makes a little more than 2 gallons.

10 large lemons produce about 2 c. of lemon juice.  I used 3 c. of fresh-squeezed and 3 c. of bottled REAL Lemon Juice. 

This is a hearty-tasting lemonade so that when poured over ice and diluted, it maintains its flavor.  My boys used to sell this on the street corner and it was always a big hit!  Yes...folks stopped because they were CUTE.  They CAME BACK because the lemonade was superb!

Pomegranate Sangria

Pomegranate Sangria

In food processor or blender, puree:

1 bag frozen peaches

1 c. pomegranate juice

In a large Ziploc bag, combine:

Pomegranate mixture 

1 1/2 c. simple syrup (boil equal parts of sugar and water to make simple syrup)

3 c. Simply Limeade

1 c. triple sec

1/4 c. tequila

Seal, double bag, and freeze.

To serve, combine:

Frozen mix

2 bottles chilled Black Swan Shiraz

1 liter Sprite Zero

Mango-Peach Sangria

Mango-Peach Sangria

In food processor, puree the following ingredients:

16 oz. bag of frozen peaches

12 oz. bag of frozen mango pieces

(2) 11 oz. cans of mandarin oranges (including liquid from ONE can)

1 c. lime juice

In large bowl, thoroughly combine the puree with the following:

3/4 c. triple sec

1/4 c. peach schnapps

1/2 c. tequila

3 c. Simply Lime

1 1/2 c. simple syrup (boil equal parts water and sugar to make 1 1/2 c.)

Distribute liquid evenly between 2 gallon Ziplock bags.  Seal well.  Place each inside a second Ziplock and seal. Freeze.

To serve, combine in a punch bowl or very large pitcher:

1 bag of puree

1 bottle Fetzer Gerwurstraminer

1 liter Sprite Zero

Stir well and ENJOY!  

NOTE: The entire recipe (all puree, 2 bottles wine, and 2 liters Sprite) makes approximately (30) 6 oz. servings.

Nectar of the Gods

Nectar of the Gods
AKA: Vanilla-Almond Punch

Flavored Syrup:

5 c. sugar

2 c. water

2 T. clear vanilla extract

2 T. almond extract

Combine sugar and water in a saucepan over medium heat, stirring until sugar is dissolved. Remove from heat. Stir in  the vanilla and almond extracts. Let mixture cool, then chill or freeze until ready to serve.

To serve, combine 1 c. of chilled or frozen syrup with 2 liters of very cold Sprite Zero.

Simple and delicious!

Calcutta Cooler

India's Rasoi serves up a wonderful cocktail by this name. My attempts to duplicate theirs have been unsuccessful, but here's my knock-off version that provides a perfect complement to this week's spicy Thai recipes:

Lori's Calcutta Cooler

1 shot cucumber-infused vodka (recipe following)

1 shot ginger syrup (recipe following)

1/2 shot lime juice

Dash of creme-de-menthe

4 oz. Sprite-Zero

Mix first four ingredients in a cocktail shaker. Pour over ice in a 12 oz. glass...should be about 1/2 full. Pour Sprite over top to fill glass. Stir and enjoy!

Cucumber-Infused Vodka

1 c. vodka

1 cucumber, peeled and coarsely chopped

Put vodka and cucumber in non-metal container and refrigerate for 1 hour. Strain. Discard cucumber - and by the way, don't taste the cucumber...it's NOT good, trust me! Keeps for up to 2 days.

Ginger Syrup

1 c. sugar

1 c. water

1 piece fresh ginger - about 4 oz. - peeled and thinly sliced

Combine water and sugar in saucepan. Bring to boil until sugar is dissolved. Add ginger, remove from heat and let steep for 1 hour. Strain. Discard ginger - and by the way, taste the ginger...it's AWESOME, trust me! Keeps for up to 1 month.

Chocolate Martinis for Two

Here is a liquid dessert that even non-martini drinkers find palatable:

Chocolate Martini

For 2 martinis, pour 1 shot each into an ice-filled shaker:

Vanilla vodka

Creme de Cacao

Godiva Chocolate Liquer

Heavy cream

Shake vigorously, strain into martini glasses.

If desired, before pouring, dampen rim of glass and dip in a mixture of cocoa and sugar.  Enjoy!

Tall, Dark, and Rich

So...I like my hot chocolate the way I like my...COFFEE!!  Seriously though.  If I had titled this post "Hot Chocolate Recipe" would you have clicked on over?  Yeah...I didn't think so.  Some people will do just about anything for attention.   Count me in.  (and then whip up a pot of this wonderfully rich hot chocolate!!)

Lori's Cocoa de le Creme

AKA:  Hot Chocolate

In saucepan, whisk together and bring to boil:

3/4 c. sugar
1/3 c. (heaping) Hershey's Special Dark Cocoa
1/3 c. water

Whisk in:

1 qt. heavy cream

Thick, rich, and fabulous!  Not bad with a shot of Peppermint Schnapps either.

Zero Carb Appletini

ZERO CARB Appletini

1/2 t. Crystal Light Appletini powder

8 oz. water

1 shot vodka

Add ingredients to ice-filled shaker.  Shake for 10 seconds.  Enjoy a no-carb, flavor-packed drink!

Marga-jito OR Moji-rita

Marga-jito...OR Moji-rita?

Whatever you choose to call it, the fact remains that this drink contains 0...get that?...ZERO carbs.  It's very easy to make and it tastes waaaay better than those Skinny Girl Margaritas!

1/2 t. Crystal Light Mojito powder

6 oz. water

1 shot tequila

Pour into ice-filled shaker and shake for 10 seconds.  Strain and enjoy.