Drink of the Moment: Frozen Lemonade with Coconut Rum

With all of the oppressive heat most of the US has been dealing with the past few days, I don't know many that couldn't use a nice frozen drink - sweating it out without one might actually be considered cruel and unusual by some.  With that in mind, I thought I would share a drink that will not only help you cool down, but also won't sabotage your summer 'slim down'.  Not only is this one fabulous and frozen (I guarantee you'll want more than one); it's super easy, and only requires a few basic ingredients (that don't include sour mix, coconut milk, or ice cream).   Also, it's not nearly as boozy as some of my other 'Drinks of the Moment', which means you might actually be able to enjoy one or two on your porch or patio after sunset without experiencing any debilitating symptoms of dehydration ... or, maybe you should just stick with sitting in the air conditioning, and looking out the window at your sweltering porch or patio.  Either way, enjoy and try to stay cool out there!  :)

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• YIELD: 1 serving (serving size: about 1 cup)
•               172 calories per serving
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Ingredients

• 1 1/2 cups ice cubes, crushed
• 3 tablespoons frozen lemonade concentrate
• 2 tablespoons coconut rum (such as Malibu)
• Lime wedge (optional)
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• Preparation
• Place ice, concentrate, and rum in a blender (I used a Margaritaville Mixer to make the ones above, but a standard blender would do the trick wonderfully); blend until slushy. Garnish with lime wedge, if desired.

Elisa Bosley, Cooking Light
MARCH 2007

Drink of the Moment: July 4th Edition

In the spirit of the weekend, I thought I would share a nice summery beverage that should be enjoyed properly outside on a patio with a slight breeze (or a patio ceiling fan, or a child hired to fan you with a palm frond, etc) while socializing with a group of friends, or maybe just enjoying your own company in a state of calm.    It combines one of summertime's signature fruits - watermelon; with one of summertime's signature vegetables- cucumbers; AND it's a lovely reddish pink color to uphold the patriotic aspect of the weekend.

While it does require a little bit of prep work to be made 'properly', I found that I was able to do a little cheat that got me to the end result without one bit of embarrassment when served.  If I were hosting an exceptionally elegant luncheon with proper linen towels and the company silver then maybe I would put in the extra effort, but until then, I'd totally recommend my little cheat.

Watermelon Refresher

Light, flavorful and summer-y.                                  2 oz. Square One Cucumber vodka 1 1/2 oz. watermelon juice* 1 oz. fresh lemon juice 1/4 oz. organic agave nectar (or to taste) 5 sprigs of mint Ice (Credit:  Allison Evanow)

Remove leaves from all but one sprig of mint, reserving that sprig for garnish. Place mint leaves and agave nectar in a cocktail shaker and muddle for 15 seconds. Add ice, vodka, watermelon juice and lemon juice and shake for 15 seconds. Strain the liquid into a chilled martini glass and garnish with a mint leaf. * Watermelon juice - Take one cup cut watermelon and place in blender. Blend on high until pureed. Using a fine mesh strainer, strain mixture into a glass or bowl. Discard remaining solids from strainer. Will yield enough juice for 4 cocktails.

So, that is the proper way to make the drink, watermelon juice included, though if you're like me you realized that the drink might not ever be made if you had to strain watermelon.  Because I thought this sounded so good, and I happened to have watermelon that I didn't care to blend and then strain, I just chose to muddle the watermelon with the mint and agave in a separate step.  I found that this little shortcut worked out lovely for my current needs.

Enjoy!

Drink of the Moment: Jameson in June

Look at this - TWO posts in the same week!  It's a flippin miracle, and it's been waaay too long since my last 'Drink of the Moment'.  Last weekend being Jay's birthday weekend, I mixed up a lovely little sumthin sumthin with his favorite joy juice, Jameson.  So, on that note, I bring you the very special treat of what I'm calling 'Jameson in June'.


Now I am  not typically a huge Jameson fan unless I'm in the throws of a severe winter cold (when it does wonders mixed with warm lemon juice and honey), but I know a LOT of Jameson fans who don't need a reason or a mixer to enjoy a nip every now and then.  This little concoction is by no means a replacement for the slow sipping of a whiskey on the rocks or the late night shot (or two), but it is a surprisingly refreshing and tasty alternative for those who were already fans looking to mix it up a little, AND those of us who were just waiting for a reason to become a fan.  To top if off, it's super easy to make.

Jameson in June

                                                                                  

2 oz Jameson Irish Whiskey

4 oz Apple Juice (I used Simply Apple)                  

Splash of St Germaine (or elderflower cordial)

Splash of lemon juice

Pour all ingredients into glass, stir, and serve over ice.  Garnish with mint sprig.

The best part about this little gem, is that it's already gotten me thinking about what I'm going to do with it for a winter version.  Jameson in January anyone?  Until then, what are you waiting for?  Go ahead and get your new June juice on!

Drink of the Moment: Cinco de Mayo Margaritas (& more)!

Happy Cinco de Mayo!  I couldn't think of a better drink for Cinco de Mayo (& the rest of the Mother's Day weekend for those of us that need to take that extra edge off) than a good strong Margarita.  This may be cheating a bit, since I posted this same Drink of the Moment for my Superbowl Weekend post as well, but it really is just THAT good, and technically it is much more appropriate this time, right?   Also, because it uses real fruit juice there's no reason to be concerned with feeling like you're stomach has been hit with a small army of jumping beans like it tends to do with a lot of the nasty sugary mixes out there.  As an 'added bonus' for  my seeming lack of cocktail creativity this week, I've also included something great to fix with your margarita, just so you don't feel like it's still Superbowl Sunday instead of Cinco de Mayo.  Now let's get on with this fiesta!

MY FAVORITE MARGARITA
Serves: 4

        

2  Strips of lime zest
2  Strips of orange zest
6  Ounces (3/4 cup) good tequila
1/3  Cup Cointreau (or other orange liquer)       
1/2  Cup fresh lime juice
2  Tablespoons of water
2 Tablespoons of sugar5  Fresh lime wedges
Kosher salt or course sea salt (optional)
4  Cups of ice


Using a mortar and pestle, or drink muddler , pound the sugar, lime zest, and orange zest until fragrant.  Transfer the muddled mixture into a pitcher and stir in the tequila, Cointreau, lime juice, and water.  At this point, the mixture can be allowed to sit in the refrigerator while the flavors mingle, unless you have a room full of thirsty people.  (Jay usually includes an extra slice or two of orange or lime at this point to float in the liquid to amp up the flavor if we don't have time to wait -- and it makes for great presentation).  At the very minimum, you can allow the mixture to 'rest' while you ready your margarita glasses; using a lime to coat each rim and then dipping in salt if you'd like.


Just before pouring your margaritas, add the ice to the pitcher and stir (or shake) well for about 2 minutes.  Garnish each glass with an orange or lime wedge, and enjoy!



Because there should always be good food where there is good drink, I quite recommend fixing homemade burrito bowls with guacamole (if you don't mind sounding a little 'not-so-bright', don't pronounce the 'e' on the end so it rhymes).  It also works to remind any thirsty amigos around that they are not, in fact, headed out to defeat a French army after excessive tequila consumption.

It all starts with some white rice cooked in chicken broth, then tossed with olive oil, lime juice, and cilantro.

Carnitas start with chunks being braised in the oven at 350 degrees for three and a half hours with some cinnamon, garlic, oregano, chili powder, and cumin.

Once the pork is done, it then comes out and is shredded, while the pan is deglazed.  Then it all gets tossed back together and goes back in the oven on high heat until it gets a little crispy. 

Not only do you get to smell this wonderful aroma for three hours, the final product is divine.  Once it comes out of the oven, it's ready to top your rice!

Functioning as the 'cherry on top' is my homemade guacamole.    I use fresh avocado, lime juice, jalapeno, cilantro, onion, and occasionally some diced tomato mixed with some garlic powder and adobo - all to taste based on the amount of avocado used and my mood.

Then mush it all together in the molcajete, which is also works great for serving alongside chips.

Of course, shredded quesadilla cheese, salsa, and any other accoutrements of your choosing, can and should be included in your Cinco de Mayo mountain of food as well.  Once you've conquered your gooey mound of burrito bowl with guacamole, you should be feeling pretty festive.  Of course, there is always room for a dessert margarita to continue the celebration, that is, if you can overcome the impending threat of a fiercely invading nap on the couch- after all, this holiday is all about commemorating a victory!  Salud!

Drink of the Moment: Sloe and Fizzy

So, I know I kind of ghosted there for a while due to some birthday fun (and a short mental break, or deficit if you will), but I figured what better way to come back than with another fabulous drink of the moment.  This one is so fresh off the presses that I am actually sipping on this week's cocktail right now and couldn't wait to share.

I'm sure a lot of folks have heard of the Sloe Gin Fizz, but like me, had never actually had one.  Since the 'fizz' was said to have been the 'hometown' drink in New Orleans between 1900 and 1950, I figured it would also work well with our own 'in house' Mardi Gras celebration this year offering the perfect time to give it a try. There are two ways the cocktail seems to be prepared - one with egg white, and one without.  The preparation of the drink without egg white seemed like a no-brainer as it just looked good, but the egg white option was the one that really made me curious, and I'm certainly glad that it did.  Because I couldn't really find a single recipe that I liked that combined everything, I pretty much ended up with my own hybrid.

My Sloe Gin Fizz


1 oz  Sloe Gin
1 oz  Gin
1 oz  Simple Syrup or Agave Syrup
3/4 oz Lemon juice
1 oz  Egg White (optional but recommended)
3-4 oz Club Soda


Shake first 5 ingredients in a shaker with ice.  Pour into a collins glass and top with Club Soda. 

How easy is that?!?!

Now, while I know the egg white might throw some off, it really does major things for the cocktail.  Aside from making it have a delightfully long lasting foamy fizz on top, it also seems to act as a conduit for all of the flavors, therefore making it seem way more flavorful and a tad sweeter.  And who couldn't use a little extra protein with their boozy beverage?!?  While this is my preference for at least the first drink, I do think it might get a little too sweet in multiples, so leaving the egg white out might be a better option for those who want to go for marathon consumption.

Cheers!