If yesterday’s cocktail hour post was any indication, I clearly refuse to believe that our tropical vacation is over. Therefore, I’m desperately trying to convince anyone who will listen that we should throw some kind of tropical party. No particular celebratory event or tropical destination necessary. Just, “yay, tropical!” Here are my top five tropical party favorites:
1 / Paper & Stitch’s DIY honeycomb garland and drink stirrers — love, love the bright colors of these honeycomb.
2 / Tropical cocktails are a must, but no one wants to get stuck behind the bar (even if it is a tiki bar). I would definitely give this Paradise Punch from TheKitchn a go.
3 / There’s a jerk at every party, but I’d keep these festivities friendly with Jerk Shrimp Tacos + Pina Colada Crema.
4 / My kids would lose it over these DIY Fruit Balloons from Oh Happy Day. Fabulous!
5 / In case you missed ’em in our cocktail hour yesterday, I’m obsessed with these rainbow-colored whole fruit ice pops from 84th & 3rd, all of which have boozy options. Make some without for the kids and make everyone happy.
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
– 1 cup fresh blueberries
– 1/4 cup orange juice
– 3/4 cup coconut milk
– 6 large basil leaves, chiffonade
– 2 tbsp dark rum
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.