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!

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!

Blueberry Lemonade

sunshine in a glass for Dad

Little more says summer is almost here than Father's Day. It's the last spring holiday, which honestly should be in summer. Backyard barbecues, grill outs, pool parties, golf, etc. are all enjoyed on this day for Dad. I can think of nothing better than sipping on a refreshing glass of lemonade out on the deck.

Recently my husband and I decided to tear down our delapidated deck and build a new one. My dad, being an engineer and all, was our project manager. He, my brother, my husband, and I worked for days on this thing. My mom even helped out one day too! It has been a serious family project the past few weeks. Well, we finally finshed it! On the last day of "construction" I made my blueberry lemonade and Dad really liked it. Maybe your dad will too. Here's how to make it...

Recipe - Serves 8-10
2C Simple Syrup (recipe below)
2C Fresh Squeezed Lemon Juice (10-12 lemons)
12oz. Frozen Blueberries, thawed
3C Water
Vodka (optional)
For serving: Ice & Lemon Slices

Directions

Make the simple syrup: In a small sauce pan heat 1 1/2C sugar and water each until dissolved. This will take about 5 minutes over medium high heat. After the sugar has dissolved, remove the pan from the heat and allow to cool to room temperature.

While the syrup is cooling process the lemons with either a juicer or by hand. If doing this by hand, try to find a helper...it's exhausting!

Next, add the syrup to a large pitcher with the berries. Muddle these together to extract juice from the berries. Then add the lemon juice and water. Stir everything together. Serve over ice in a high-ball glass with a lemon slice. If adding vodka, add 2oz. per drink. Here's to ringing in the summer, back deck sitting, and Dad! Cheers!