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.

Frosé All Day!

I love Strawberries. I love Rosé. I love frozen cocktails.

I love to drink Frosé !

I am constantly tweaking my Frosé recipe. So much depends on the ripeness of the strawberries. If they are naturally sweet, I don’t add any simple syrup. If they are too white on the inside, I will add some grenadine to give the Frosé some more color. Sometimes, if I forget to sweeten the strawberries beforehand, I will eliminate the sugar, and just put the strawberries, lemon juice and 1/2 cup simple syrup directly into the blender. I always have an extra bottle of Rosé on hand in case I add too much ice and need to thin it down. And then when the Frosé runs out, I can just sip the rest of the Rosé. I like mine really thick, and eat it with a spoon. If you prefer to sip it, then use less ice.

My favorite Rosé to use in Frosé is Kaia from Total Wine. It is a Pinot Rosé and only costs $9.99 a bottle or $8.99 when buying six or more bottles of wine. Because I am adding so much flavoring to the wine, there is no need to use an expensive bottle. A darker Rosé works best. A salesperson at Total Wine told me that Kaia is made by the Coppola family, but for some reason they don’t put the family name on it like they do for Sofia. I have no way to verify this, but I do think the two taste a lot alike!

Here is my latest version of the recipe. If you try it out, let me know!

Kerrin’s Frosé

1 750 ml bottle Rosé (darker ones like Merlot or Pinot work best)
1 pint strawberries, hulled, quartered
⅓ cup sugar
1½ ounces fresh lemon juice
1 cup ice cubes
¼ to ½ cup simple syrup, if desired

Directions:

Pour bottle of rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol) at least 6 hours. Mix the strawberries, sugar and lemon juice in  a bowl and refrigerate at least one hour before making the Frosé .   Put the frozen rosé, strawberry mixture and ice into blender and purée until smooth.   Taste. Add simple syrup if you prefer it sweeter. Add grenadine for more color. Add more rosé if it is too thick or more ice if it is too thin.  Grab a spoon and enjoy!

CHEERS!

My other two favorite strawberry cocktails are the Lava Flow and a Strawberry Mojito, both of which are rum based. Do you have a favorite strawberry cocktail recipe?