Cocktail Hour: Hemingway Daiquiri

A Feteful Life: Hemingway Daiquiri

While I usually make the mental shift from summer to fall after Labor Day, the actual change of season doesn’t happen until September 22nd. So, in honor of this last week of summer I’m making one last “tropical” cocktail. And, I say that in quotes because most tropical cocktails (and daiquiris for that matter) are super sweet. But this daiquiri is very different — there’s not even an ounce of simple syrup in there!

This cocktail was created at El Floridita in Havana, Cuba whose claim to fame is their creation of the classic daiquiri along with their most famous regular customer, Ernest Hemingway. Apparently, he spent a lot of time there drinking lots of daiquiris and this particular variation became his favorite. And, I have to agree with Hemingway, it’s definitely my favorite daiquiri as well.

So, here’s to summer! Cheers, it was fun. Now bring on the apple picking, pumpkin patch visiting, and turkey roasting. I’m ready for you fall!

The Hemingway Daiquiri (from El Floridita via the kitchn)

Ingredients

2 ounces light rum, such as Flor de Caña Extra Dry 4 Year
3/4 ounce fresh lime juice
1/2 ounce fresh grapefruit juice
1/2 ounce maraschino liqueur

Directions

Combine all the ingredients in a cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass. Garnish with a lime wheel.

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: Tin Box-Inspired Painkiller

A Feteful Life: Painkiller Cocktail

You’ll have to wait just a bit longer until I get my pictures together from our recent vacation to Vieques, Puerto Rico to get the whole scoop, but you definitely shouldn’t wait to make this DELICIOUS cocktail inspired by our favorite restaurant on the island: Tin Box. We visited for both dinner and brunch and every single drink they mixed up was fabulous, but their Painkiller was the best I’ve ever had and will forever remind me of our time there. This isn’t the exact recipe, but it’s the closest I could get.

Tin Box-Inspired Painkiller

Ingredients
4 ounces pineapple juice
1 ounce Pusser’s Rum
1 ounce Ron del Barrilito Rum (Tin Box’s special twist on the drink)
1 ounce orange juice
1 ounce cream of coconut
grated fresh nutmeg
ice

Directions
In a cocktail shaker, combine pineapple juice through cream of coconut. Add ice and shake. Strain into glass of ice. Grate fresh nutmeg on top. Drink umbrella optional.

Cocktail Hour: The Elegant Spice

A Feteful Life: The Elegant Spice CoctailIt’s officially Spring (despite the fact that we still have some lingering snow on the ground) and I for one couldn’t be more happy about that! I’m in love with this pretty pink cocktail and it couldn’t be more perfect for the change of season. The fresh grapefruit and lime juice keeps it light and fresh but the addition of some cardamom bitters gives just a hint of spice and warmth. Drink up!

The Elegant Spice {by Scrappy’s Bitters}

Ingredients

1 1/2 ounces white rum
2 1/2 ounces fresh grapefruit juice
1/2 ounce cointreau
1/2 ounce dry vermouth
1-2 dashes scrappy’s cardamom bitters
squeeze of lime

Directions

Combine all of the ingredients in an old fashioned glass and serve with ice.

 

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