A Tropical Weekend

We have officially reached the boiling point in Texas. Actually, it came much later this summer than usual, so I’ll take that as a win. In order to get myself into a cooler, more tropical state of mind, I decided to try three new recipes, two cocktails and ice cream. These are not for anyone on a diet, but are definitely a fun way to cool off.

Thanks to Joe Parris for being my film maker on my first ever Video on how to make a Lava Flow cocktail.

For this week’s ice cream I made Coconut Rum.

I forgot to take a picture of the Pina Colada Mimosas I made for Sunday Brunch. They were a fun change instead of the regular OJ or Cranberry Mimosas.

Here are the recipes! Enjoy

Lava Flow

Serves 4

8 oz Coconut Rum
6 oz White Rum
12 oz Strawberries
8 oz pineapple juice
8 oz Cream of Coconut
1 banana
2 cups crushed ice
Pineapple chunks and strawberries for garnish.

Blend the rums and strawberries for 15 seconds. Pour mixture into four highball glasses.
Clean the blender. Then blend the pineapple juice, cream of coconut, banana, and crushed ice for 15 seconds. Pour evenly into the highball glasses, directly in the middle of the strawberry mixture. Watch the magic happen. Garnish with pineapple chunks and strawberries if desired.

Coconut Rum Ice Cream

Makes 1 quart

2 large eggs
¼ cup sugar
2 cups heavy cream
⅔ cups half-and-half
1 (15 oz) can Coco Lopez
2 Tablespoons dark rum

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar until completely blended. Pour in the cream and half-and-half, and whisk to blend. Gradually add the Coco Lopez and finish with rum until blended.

Follow your manufacturer’s instructions to make the ice cream

Pina Colada Mimosas

Serves 4

½ cup sugar
1 Pineapple wedge
4 Pineapple slices
4 maraschino cherries
1 cup pineapple juice
½ cup coconut rum
1 bottle champagne or prosecco

Use the pineapple wedge to rim champagne flutes, then dip in sugar. Combine the pineapple juice and coconut rum, then divide evenly into four flutes. Top with champagne. Garnish with a pineapple slice and cherry.

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