Cocktail Hour: Blueberry Coconut Basil Boozy Pops

A Feteful Life: Blueberry Coconut Basil Boozy Pops

Ooooweeee. It’s been HOT around here lately. Boozy pops have been on my cocktail to-do list for a while and this weather seemed like the perfect opportunity. I had a hard time deciding what kind of pop to make though — it might be hot, but this time of year also means so, so much fresh fruit. Part of the problem was that I came across a whole rainbow full of yummy ice pops from 84th and 3rd, all of which seemed relatively simple and didn’t require adding sugar (so paleo/primal peeps who drink some alcohol, these are perfect for you). But I spotted one that called for dark rum and I had a teensy bit of Myer’s Jamaican Dark Rum to use up and a whole lot of Jamaican vacation withdrawal. So I went with that. The original recipe didn’t call for basil, but I was a little worried it would be too sweet with all that coconut milk (even without adding sugar, I find coconut milk a tad sweet sometimes). And I think the addition was a good call — the basil gave it the perfect balance.

Blueberry Coconut Basil Boozy Pops (slightly adapted from 84th & 3rd)
Makes 4 ice pops

Ingredients
– 1 cup fresh blueberries
– 1/4 cup orange juice
– 3/4 cup coconut milk
– 6 large basil leaves, chiffonade
– 2 tbsp dark rum

Directions
Simmer berries and juice for 5 minutes. Blend berry mix, 1/2 basil chiffonade, and coconut milk in blender until smooth. Stir in dark rum and remaining chiffonade. Pour into ice pop molds (I used these) and freeze overnight.

* if you are making some non-boozy pops as well, follow same directions omitting rum.

A Feteful Life: Bluberry Coconut Basil Boozy Pops

A Feteful Life: Blueberry Coconut Basil Boozy Pops

A Feteful Life: Blueberry Coconut Basil Boozy Pops

A Feteful Life: Blueberry Coconut Basil Pops

A Feteful Life: Blueberry Coconut Basil Pops

 

 

Cocktail Hour: Classic Spanish Sangria

A Feteful Life: Classic SangriaThere are few things that make me as happy as a cold pitcher of sangria just waiting to be served (especially on a warm spring or summer evening). Last year for my birthday Jim actually gave me a case of wine with a gift certificate for 12 batches of sangria anytime I wanted. It was a lovely and thoughtful gift which resulted in many an impromptu bbqs with our neighbors just because we had some sangria to celebrate with. So, now that the weather is finally starting to heat up I made my first batch of sangria of the season.

I’ve been fiddling around with perfecting my recipe over the last few years. This recipe isn’t very sweet but just sweet enough. While a lot of sangrias use brandy in addition to the wine, I have started using dark rum. It kinda happened by accident the first time because I didn’t have any brandy on hand, but I was so happy with how it turned out that I don’t think I’ll ever go back. It is also equally good with or without the addition of some sparkling water. Since you all know that I am addicted to sparkling water, I can’t help myself but it definitely isn’t necessary.

Classic Spanish Sangria (by A Feteful Life)

2 lemons
1 orange
1 1/2 cups dark rum (spiced rum would probably work as well)
1/2 cup superfine sugar
1 (750ml) bottle of dry red wine
1 cup orange juice
1 liter sparkling water (optional)

Directions

Thinly slice the orange and lemons. In a large pitcher combine the rum, orange juice, wine and sugar. Stir until the sugar has dissolved. Add the sliced fruit to the pitcher and refrigerate for a minimum of 2 hours.

When you are ready to serve crush the fruit lightly with a large spoon. You can either add the liter of sparking water to the entire pitcher or mix it into each glass individually. Cheers!

Cocktail Hour: Batida de Cafe

Coffee Drink

A traditional Batida de Cafe is a cocktail of rum with coffee and egg white, but while the drink looked delicioso, I just couldn’t stomach the thought of a raw egg white in there. So, as the recipe I generally followed suggested, I substituted cream for the egg white and it was in fact delicious. And given that it’s holiday time at Trader Joe’s and I simply can’t pass up all of the yummy goodies they have this time of year, I garnished mine with dark chocolate covered ginger. I’d say this would be a big winner at any winter brunch.

Batida de Cafe {slightly adapted from What Katie ate)

Ingredients
1/4 cup strongly brewed coffee, cooled
1/8 cup cream
1 jigger dark rum
1 teaspoon sugar
crushed ice
dark chocolate covered ginger for garnish

Directions
place all ingredients except garnish in a cocktail shaker and give it a good shake
pour into glass and garnish with skewered dark chocolate ginger