St. Patrick’s Day is near! Green shirts and green buttons and green wigs are sure to be seen, but let’s not forget the important stuff – green drinks. Yes, St. Patrick’s Day is oft celebrated with spectacular green cocktails, shakes, and yes, even beer. Well, we’ve got some perfect drinks that would surely make the patron saint of Ireland proud. Lucky for you, St. Patty isn’t around to have any, so that means more for you. You’re welcome.
- Cinnamon and sugar for rimming glass
Equal portions of:
- Sour-apple schnapps
- Lemon-lime soda
In a cocktail shaker filled with ice, mix vodka, schnapps, lemonade and lemon-lime soda. Shake well. Dip rim edge first in water, then in dish with sugar and cinnamon mixed together. Strain mixture and pour into glasses. Mmmm, delicious!
Homemade Shamrock Shake
- 1 oz. Creme de Menthe, green
- 1/2 oz. Vodka
- 1 sprig Mint
- 1 scoop Ice Cream, vanilla
Place the ice cream, milk, food coloring, and peppermint extract into a blender. Puree until smooth; pour into glasses to serve.
Leave out the alcohol for delicious virgin versions of these drinks.
Duyen made some virgin piña coladas recently that looked delicious. And it seems we are on similar wavelengths because I made some, too. Only I like rum. Quite a lot actually. Also, I wasn’t smart enough to look up an actual piña colada recipe, so I just made it up. We had pineapple. And coconut milk. Seemed easy enough, right?
Not going to lie, it took a couple of tries. A lot of re-blends, if you will. So I don’t know if this really qualifies as a true piña colada. But it is fabulously delicious and will certainly make you forget that fall has begun to descend upon us and our days of sunning ourselves a the beach are all too rapidly coming to a close.
- 1 oz coconut milk
- 2 oz light rum (the clear kind not the brown kind or your drink will be ugly)
- 1/4 large or 1/2 small pineapple (we buy these adorable tiny ones from the farmer’s market so I used a half a pineapple per glass but your typical pineapples are much bigger, so I’d say 1/4 or 1/3 would be more appropriate)
- splash of orange juice
- whole bunch of ice
Put your pineapple, coconut milk, orange juice and rum into a tall cup fitted with the cross blade. Blend together. Remove top and add in ice to fill up the cup. Blend again until slushy and sloshy and fabulous. Drink up!
Oh Summer. We loved you. We will always love you. Some things just epitomize summer in the best of ways. I love summer more than any other season by far and I love everything that goes along with summer, too. Long days, warm nights, sunscreen, sandy feet, popsicles, sticky hands. And watermelon. Is there anything more summery than a juicy watermelon dripping down your face and arms? I’m pretty sure there isn’t.
So, to celebrate the end of Summer, I give you a concoction that pretty much looks and tastes exactly like summer should. And the best part is, you can choose how you want to eat it. Here’s what you need: Watermelon, cucumber, and lime.
You could just throw in watermelon, peeled cucumber and a squeeze of lime juice into your tall cup and blend it, throw in some ice cubes and you have the most perfect porch drink. Or you could freeze some of the watermelon chunks beforehand, blend those together with un-frozen watermelon, some cucumber and lime juice and now you’ve got a watermelon slushie.
Or add in some rum, because why the heck not?
You could also freeze the whole mess into popsicle molds and enjoy it as a frozen snack instead of a beverage. It doesn’t matter how you eat it. Just do yourself a favor and blend up watermelon, cucumber, and lime, take a sip (or a lick) and enjoy these last days before fall sets in. You deserve it.
Watermelon-Cucumber-Lime drink (inspired by Yes, I Want Cake)
- Watermelon chunks; half of them frozen, half not frozen.
- Cucumber, peeled
- Lime juice
- Rum (optional)
Blend everything together! If you use frozen watermelon you don’t even need ice!
Do you like piña coladas? And dancing in the rain? If so, it sounds like we could be friends.
Since rum isn’t my favorite liquor, I decided to make some virgin piña coladas to try and beat the heat. These are just as good as alcoholic ones and are totally acceptable to drink at any function.
I got the recipe from Paula Deen who I still love in spite of her diabetes debacle. She has a really interesting life; I would know, I read her autobiography. You should check it out sometime when you feel up for an easy, food-related read.
ANYWAY, cut up some pineapple. This recipe calls for only a ¼ of a cup, but I added more because I like mine with a punch of pineapple.
Then add in your cream of coconut and your coconut milk. Which are indeed two different things and you shouldn’t substitute one for the other. It will taste funny.
Now, I have to warn you that these yield highly sweet, rich drinks. What else would you expect from Paula? To counteract this, I added a ton of ice to a) water it down some and b) make it ice cold—which I think is a necessity for enjoying a drink like this.
I also felt it was necessary to shake it like a Polaroid picture, too.
I swear these were non-alcoholic in spite of this last blurry picture. I wouldn’t lie to you. But feel free to alcohol it up. Just drink responsibly. And don’t email me when everything seems so loud the next morning.
I have no idea why we decided to name this drink a Mojito-rito. But for some reason, it just happened. My first thought is maybe because it’s somewhere between a mojito and a blended margarita… but I’m not sure if that is really why we came up with it or not. Either way, this drink was a creation that was basically the result of bringing home a bottle of rum and realizing we had no mixers. At all.
I had bought a big ol’ bunch of mint at the farmer’s market and was dreaming of making mojitos with some of it. So, graciously, my boyfriend Brett went out and bought some white rum to bring back to me. Club soda, he forgot. So we improvised. It turned out to be the most delicious improvisation we’ve made yet.
Seriously, not only does blending mint turn your ‘mojito’ into the most fabulous shade of green, but it makes something so refreshing that it turns an ordinary Sunday afternoon into a mini vacation. It’s not too sweet, it’s just strong enough that you don’t forget what it is you’re drinking, and, people, look at how green it is! Brett even went so far as to say it was his favorite cocktail he’s ever had. So if that doesn’t convince you, well gee, I just don’t know what will.
Ingredients (for two drinks)
- 1 big handful fresh mint leaves
- 1 lime
- 3 oz white rum
- 2 tbsp sugar
- Get out two party cups (or tall cups), and fill each one about 2/3- 3/4 of the way full with ice. Pour 1 1/2 oz of rum into each cup, and then squeeze the juice of a half a lime into each. top with 1/2 handful of fresh mint and 1 tbsp of sugar.
- Pop on your cross blade and blend until you don’t hear big chunks of ice whirling around anymore. Pour into a glass (or just screw on the party cup lid if you prefer), top with a sprig of fresh mint, and enjoy!
Variation: We made these again and added a few big chunks of fresh coconut that our landlord had given us from his tree. It was delicious in flavor, but fresh coconut made the texture off. I think this would be absolutely awesome with a splash of coconut milk. You could also throw in a couple chunks of mango if you’re feeling crazy. Oooh, that sounds good.. Excuse me.. it seems I need to do some more… uh… ‘taste testing’…
It’s a bold statement to make, I’m aware, but trust me when I tell you I’m something of an expert on margaritas. I prefer tequila to all other spirits, but truth be told I haven’t had a frozen margarita for years. I am the queen of on-the-rocks. I like my margarita strong, and without any of that fake sour mix or pre-made margarita mix crap. I like to play with the addition of seasonal fruits, vegetable and juices as well, but we’ll save those fancies for another day.
This recipe was really just an experiment, which I fully expected not to enjoy. You see, I’ve always hated how watered down frozen margaritas taste – or they’re just too sweet for me. This one is strong, nice and tart, perfectly sweet and well balanced. I was actually quite shocked at how delicious it was, and amazed at the perfect slushy texture achieved by the Magic Bullet.
In short, this is a simple, straight forward, perfect, classic frozen margarita.
The classic margarita is a ratio, not a recipe.
The ratio is 2:1:1
Let that sink in… memorize those numbers!
- 2 parts Tequila
- 1 part Lime Juice
- 1 part Agave Syrup
Let’s break down the three elements here:
Tequila – Please use only 100% blue agave tequila! I prefer reposado (slightly barrel aged) for margaritas, but you could use blanco (white, not aged). There are a lot of good tequilas out there. Cuervo is not one of them.
Lime Juice – Take a minute and fresh squeeze those limes! Nothing else comes close. Frozen or pre-packaged lime juice is pasteurized, frozen lime-aid is full of high-fructose corn syrup.
Agave Nectar – Also called Agave Syrup, this thick honey-like sweetener is made from the same plant that tequila is, so it’s a perfect marriage. Also, agave nectar has a much lower glycemic index than table sugar.
For this recipe I used a 2oz. shot glass to measure out the ingredients, and poured all into the large sized Magic Bullet cup.
Now lets prep our margarita glass (or 2 glasses if you like sharing). Rub the rim of the glass with a cut lime, then dip the rim gently into kosher salt, shaking off the excess.
Back to the margarita – blitz for about 10 seconds, until the sound of crunching ice cubes has dissipated. Pour into your prepared glass, and enjoy – I know I did!
Hellooo there! It’s Erin again. Didyamissme?!
Hawaiian Hurricane? I have no idea if that is the name of this drink. But we’re gonna go with it. Because it’s delish and you will love it. That is, if you are old enough to, ahem. Imbibe. Actually this would probably be delish even without the rum. I don’t have a story to go along with this. I tried so hard, I wanted to be clever. Thought I could come up with something. So I’m going to head over to Wikipedia and look up a fact about rum for you all today.
Did you know that the word ‘rum’ may have come from British slang for the word ‘best’? This means that good ol’ Samuel Moorewood (who is apparently an etymologist? Or was in the 1800s?) agrees with me: Rum is just the best. Go make this, people. It’s practically summer, right? Read More
Hi Magic Bullet Heads,
Although I’ve never been a huge liquor drinker, my friend recently turned me onto Bushmills Irish Honey– a special blend of Bushmills Original whiskey and real Irish honey. Not only does it mix perfectly with ginger ale (one of my all-time favorite sodas), but it also carries way less of a punch than straight whiskey. If you are like me and sometimes gag at the smell of liquor, there’s a chance that Bushmills Irish Honey is for you. Also, if you’re anything like me, you could probably use a drink or two plus three.
Anyway, in honor of this fine whiskey product, I decided to make a Bushmills Irish Honey milkshake with graham crackers and cinnamon. Since this was my first time making a spiked milkshake, it took a little bit of experimenting to get it right. Lucky for you, here it is, the perfected recipe for a Bushmills Honey milkshake!
THE OFFICIAL UNOFFICIAL BUSHMILLS HONEY MILKSHAKE
Magic Bullet Parts
Magic Bullet tall cup with cross blades
3 oz (2 shots) Bushmills Irish Honey
3 graham crackers
½ cup of ice cream
½ teaspoon of cinnamon
- To tall cup add cup of scoopable ice cream, Bushmills Irish Honey, graham crackers and ½ teaspoon of cinnamon. *I’d recommend putting in the ice cream first to avoid a cannonball effect, which ends with you getting whiskey all of your face. This may or may not have happened to me.
- Blend ingredients until smooth.
- Pour your very adult milkshake in a glass. You can top it all off by sticking in a graham cracker and sprinkling a little bit of cinnamon on top.
This Bushmills Honey milkshake is perfection. It has the perfect amount of whiskey– enough to taste but not too overpowering or boozy. And the cinnamon really kicks it up a notch. Take that, Emeril.
Comin’ at ya from chilly Hot St. Petersburg!
When I left for work this morning on my scooter it was barely 59 degrees. I had on a scarf and gloves and a big leather coat…. still cold. By the time I arrived I had formed an idea for a delicious hot Buttered Rum like we used to get up on the slopes in Washington.
When I left work… yeah… it had shot up to 75 degrees. So much for wanting a Hot Rum drink… But WAIT! I have Magic Bullet… okay, now we’re talkin…
Happy New Year Everybody! Here’s a Treat I know some of you booze hounds will love….
- Party Mug
- Cross Blade
- 1 Tbs Honey
- 1 Tbs Butter
- 2 Ounces Favorite Spiced Rum
- Enough Ice to fill the party mug
- Heat Honey and butter to boiling.
- Add Ice to Party Mug and pulse to break up.
- Add Rum and Honey/butter Mixture
- Pulse and grind till slushy…
- Hit the late afternoon beach to make folks jealous…
Hope you kids dig this take on an alpine favorite… I know I did! Now Where did I put my towel…
Sending my Warmest boozed up regards…
It’s me! Chef Scott comin’ at ya from snow free and sunny cold St Petersburg.
I want one snow day a year. Just one… maybe 2, but then the next day it’s 70 again and it all goes away.
There were some kids in the chocolate shop today from Connecticut. I asked them what the weather was like. They told me some unholy single digit and I think we all exhaled a little puff of ice breath.
Here’s my thoughts on temperature. I have lived for extended periods in every corner of the States. I have experienced and survived “the worst winter since 1967” in Wilkes Barre PA, and the “hottest summer on record” in Scottsdale AZ.
72 is perfect. 62 is cool, grab a sweater. 52 is leather coat and gloves and maybe a scarf. 42 is full Michelin Man. 32 is stay in… if it means outside, it can’t be done. Below 32-ish I am like a lobster in stasis.
But it wasn’t always like that. Watching those kids on vacation today reminded me of meeting up with friends and cousins in the snow about this time of year. I have a mean cousin named Harold. Who knows why he’s so mean… maybe he got dropped on his head. The point is, we never really wanted to play with Harold after he came up with his secret weapon guaranteed to send the weakest cousin home crying. His Dirty Snowball. In his defense he never added actual rocks. More wet than that. Mud. Crap. Who knows what… his purpose was not physical pain, but abject humiliation. The DSB was meant to wreck your cute snow jumper and matching snow hat. I might have been in the snowball fight for the wrong reasons…. anyway….
I really love a good milk shake. I never have the ingredients because I shy from dairy to a degree. And I certainly don’t buy store bought ice cream. I AM a food snob after all. But this week finds me catering and baking and so I have all that stuff. I sorta hate to say that it was nearly 75 today. I had some mini bar sized Vanilla Vodka that a friend gave me as a joke… and I wanted a shake.
So I started goofing around… and I ended up with a tribute to my mean cousin Harold. I give you, ”Scott’s Dirty Snowball”, I hope you dig it!
This recipe makes enough for (2) 16 ounce shakes
- Tall cup
- Short Cup
- Cross Blade
- 2 Frozen Glasses
- ¼ C Sugar
- ¼ C Water
- 5 Leaves Fresh Mint (more or less. Use peppermint schnapps instead, or peppermint oil)
- 2 oz Vanilla Vodka (I’m a lightweight… go heavier here if you like it boozy. Or omit it :o)
- Vanilla Ice Cream (as much as will fit)
- Milk (or almond milk… soy, coconut…. what have you)
- Chocolate syrup
- Remove frozen glasses and drizzle chocolate syrup down the insides of the glass. Return to the freezer.
- In a small saucepan add the sugar and water. Bring to a boil, and continue boiling for 2 or 3 minutes. Remove from heat and let cool briefly.
- While syrup is still warm, add the mint leaves and stir. Add the Vodka.
- Put this mixture in the small cup and blend for 20 seconds. Strain the solids that are left over.
- Add the mint vodka syrup to the tall cup.
- Add as much ice cream as you like. I crammed it full… leave an inch or more free space.
- Add a few pinches of coconut and milk.
- Attach cross blade and blend until smooth ( I found that I had to stop and add a little more milk.)
- Pour into frozen decorated glasses and garnish with additional chocolate syrup and coconut. <<ADVICE>> the coconut that went into the Bullet was ground to bits. Hardly noticed it. The Garnish however was another story… careful or you have to chew your shake.
I had a blast putting this together…
Now lift your dirty snowballs with me… a Toast to Harold! Huzzah!
Hope you’re having a great winter…
I’m sending my warmest regards….