Creamy Curried Coconut Frappe

inspirations from India...

To finish up this series, I've made a frozen coconut cocktail laced with curry powder. Just a little goes a long way with this drink. I was inspired in two ways when dreaming up this concoction. First, is that many Indian curries are made with coconut milk and of course curry powder. And second, I thought about chai tea and all the different spices combined with steamed milk. Chai tea also comes from India, how appropriate!

So, for this recipe I've combined toasted coconut, Bailey's, coconut rum, milk, curry powder, and ice in a blender. Whiz it up in seconds and serve with a little more curry powder and toasted coconut for garnish. Again, I'm using the curry powder I made in the first post of this series, but any will do. This drink is a fun and delicious twist on a classic creamy coconut cocktail. Try it tonight. Here's how to make it...

Ingredients - Serves 4

1/2 C Shredded Sweetened Coconut

1 C Bailey's Irish Cream

1/2 C Coconut Rum

1 C Milk

1 tsp. Curry Powder, more for garnish

2-3 C Ice Cubes

Directions

Preheat the oven to 300 degrees.

Toast the coconut: Spread the coconut onto a baking sheet. Place in the preheated oven and bake for 20-25 minutes, tossing every 10 minutes. Remove and cool.

Make the frappe: In a blender combine 1/3 C toasted coconut, Bailey's, coconut rum, milk, curry powder, and ice. Blend until the ice is crushed and the drink is smooth.

Garnish and serve: Divide the drink among 4, 8 oz. glasses. Garnish with a sprinkle of curry powder and toasted coconut. Serve with a straw and enjoy. Cheers!

Basil Mojitos

a labor of love...

Yesterday was Labor Day. I spent most of it in the car coming back from a trip to Pittsburgh (posts to come on that visit). But the time I spent at home that evening was filled with laundry, dishes, and various preparations for the week. I also spent time on this post. I researched it in the car, stopped at the store to grab a few things on the way home, and then made the recipes (yep, their are two!). So many things in life require labor - mental and physical - but we rarely stop to notice it.

This drink, while quite easy, still requires time and energy. It was tough to muster it yesterday after the drive. But, isn't it always worth it? Some things you have to show for the labor you do - money, a clean house, a bountiful garden. And, others you don't - relationships, success, happiness. Or, at least not physical things. Let's raise a glass (a basil mojito perhaps) to all our hard work. Here's how to make this drink...


Ingredients - Makes 2 Drinks
10 Large Basil Leaves, more for garnish
1/4 C + 4 tsp. Granulated Sugar
2-3 Limes
4 oz. White Rum
Cold Club Soda

Directions
Zest one of the limes. Then juice the limes to 1/4 C.

Begin by making the basil-lime sugar: In a small processor combine the sugar, lime zest, and 2 basil leaves. Process and put on a plate.

Make the drink: In a cocktail shaker combine the remaining basil, sugar (4 tsp.), and lime juice. Muddle until the sugar dissolves and the basil is well bruised. Add the rum and some ice. Shake until really cold and mixed well.

Serve: Rub a lime wedge around the edge of a tall glass. Press into the sugar. Add a few ice cubes to the glass and divide the drink between two glasses. Top off with a little club soda. Cheers!

Variation: Lemon-Basil Mojito
Make this fun variation for something even more different. I found this recipe on Cookie + kate, a blog that I've found inspiration on a time or two. Here's how to make it...

Ingredients - Makes 2 Drinks
10 Large Basil Leaves, more for garnish
10 Fresh Mint Leaves, more for garnish
2 tsp. Raw Sugar
3 oz. White Rum
3 T Lemon Juice
Cold Club Soda

Directions
Divide the basil, mint, sugar, and lemon juice between 2 low-ball glasses. Muddle each until the sugar dissolves and the herbs are well bruised. Top with some ice, 1 1/2 oz. each rum, and a little club soda. Stir and garnish with a sprig each of basil and mint. Cheers!

Long Island Peach Iced Tea

cheers to my 100th post...

Summer is coming to a close. The kids are going back to school, the weather is changing, and the days are getting shorter. It's amazing just how quickly summer flies by; and just time in general. Sitting on the front porch is a pass-time few can enjoy these days. It's a luxury really. But, if you can find the time, this is the perfect cocktail.

My Long Island Peach Iced Tea should be enjoyed in these final weeks of summer. A fruit forward, chilled drink, perfect for relaxing and sipping, this cocktail is like summer in a glass. The peach flavored vodka, schnapps, and nectar take this classic cocktail to the next level. Make this drink to relax, reflect, and slow down for the final bit of summer. Here's how...

Ingredients - Makes 2 Drinks
1 oz. Peach Flavored Vodka (suggest Pinnacle)
1 oz. Gin
1 oz. White Rum
1 oz. Sliver Tequila
1/2 oz. Peach Schnapps
2 T Peach Nectar
1/2 C Cola, to taste
Garnish: 1 Peach, cut into wedges

Directions
Fill a cocktail shaker with ice. Pour in the vodka, gin, rum, tequila, schnapps, and nectar. Cover and shake vigorously to mix well and chill. Divide the mixture between two glasses (ice too) and top off with the cola and more ice, as needed. Garnish with a peach slice. Serve and slowly sip. Cheers!

Puerto Rican Pina Colada

I like pina coladas and gettin' caught in the rain...

About 30 years prior to that song the pina colada was born in Puerto Rico. There is a debate about who created and branded the drink first. The Caribe Hilton, specifically Oasis Bar, claims to have created the original pina colada. We actually stayed at this hotel, it was beautiful, but didn't have an opportunity to try the drink. We did however try it on our food tour at the other place who claims to have created the drink - Barrachina. No matter it's origins, one thing is for sure, I like pina coladas...

When we visited Barrachina our tour guide, Victor, explained that what makes their recipe different than others is the way the drink is prepared. Barrachina prepares their drink in a "slushy" machine, thus never adding any ice, which they claim dilutes the drink. Most pina colada recipes call for blending the ingredients with ice. This is not so at Barrachina. I also attempted that with my recipe, but had to add some to get the right consistency. Also, I'm using an aged Puerto Rican rum - Don Q. This is what Barrachina uses (not Bacardi). I found it at Party Source in Kentucky. Make the most original pina colada you can, follow my recipe...

Ingredients - Makes 1 pitcher (serves about 4)
8 oz. Aged Rum (suggest Don Q Anejo*)
12 oz. 100% Pineapple Juice
6 oz. Cream of Coconut
Scant 1 C Ice
To Garnish: Fresh Pineapple Wedge and Leaf, Maraschino Cherry, a Little Umbrella, and a Straw (all optional)
*If you can't find Don Q Anejo, use another aged Puerto Rican rum such as Mount Gay.

Directions
The night before serving, freeze the pineapple juice in an ice cube tray. When ready to use, pop them out. This is one way I tried to cut down on using ice. I was semi successful.

Combine the rum, pineapple juice ice cubes, cream of coconut, and the scant cup of ice into a blender. Process until smooth and icy. Pour into glasses and garnish as desired. Let me know if you like my pina colada recipe, leave a comment. Cheers!