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Search Results for: punch
I know, I know… “classic Daiquiri” is not usually in popsicle form, but since I’ve committed to bringing all of you more boozy popsicles this summer, you’ll just have to give this to me. And since today is National Daiquiri Day I thought, why not? The “classic” flavors found in a Daiquiri: rum, lime, and sugar are so delicious in frozen form (and trust me, I know a thing or two about frozen Daiquiris. See here, here, and here.). And it’s super simple!
I really enjoy the floral sourness of limes, and here I wanted these to be extra… well, lime-y, so I zested a whole lime and added that into the mix in addition to adding a lime wedge to each popsicle. It gives the popsicle an extra punch of flavor, which is important when you’re dealing with frozen drinks/treats. Flavors tend to dull a bit when they are very cold, so you need to compensate for that.
Now, I will say that proportion wise, this isn’t really a classic Daiquiri, as you can only add a small amount of rum to each popsicle in order to get a good freeze. Otherwise you’re looking at a slushy on a stick, which is really just a mess on your clothes. The base of these is more of a limeade with a touch of rum, but since all of the flavors are still in the realm of Daiquiri… I get get to call them Daiquiri popsicles.
And now you get to make some!
Classic Daiquiri Popsicles
Makes 5 3-1/2 ounce popsicles
2-1/2 ounces white rum (I used Caña Brava here but sadly it is going away so use your favorite white rum)
1/2 cup lime juice, from 4-5 limes
3-3/4 cups water, divided
1/2 cup sugar
zest from one large lime
5 thin lime wedges
- Pour the rum and lime juice into a large mixing glass with a spout.
- Next, in a small saucepan, combine 3/4 cup of water and sugar. Heat until almost boiling, stirring constantly to dissolve sugar. Once sugar is completely dissolved, remove from the heat.
- Pour sugar syrup into mixing glass and add in zest. Stir to combine.
- This recipe uses a lay-flat popsicle mold, so lime wedges are placed in the molds and then each mold gets 3-1/2 ounces of the mixture. If you are using the standing molds, place lime wedges at bottom and pour mixture in.
- Freeze for 18-24 hours until solid. Then remove from molds and enjoy!
- First, YAY and congrats to Ashley Rose Conway’s fun summer cocktail book Celebrate Rosé. Which is what I plan to do this summer with a cocktail or two.
- Oh HELLO, I’d like a Breakfast Martini please.
- There’s been a number of distilleries catching fire and now Jim Beam is suffering a major loss.
- And then there was “Dry July”...
- I mean, if your beer tastes like blood you should definitely toss it.
- Pink gin is apparently just as bad as drinking soda.
- Come for the whiskey, stay for the…slide?!
- I’ll take a Negroni with a “coconut blast” please and thanks.
- Steeped in nostalgia, this punch will get you and 30 of your friends blasted.
- And lastly, science says having four friends you meet up with twice a week to have drinks with means you’ll live longer. Or something like that.
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- Negroni Week has wrapped up for 2019 and the drink just celebrated its 100th birthday.
- And finally, last year’s roundup of 4th of July drinks still works for this year.
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- That favorite cocktail history story… is probably wrong. Learn all about those myths and some great recipes in this book.
- I’m ALL about the boozy popsicles this summer and I think these Piña Colada pops need to get made STAT.
- What wine to drink this summer. From Whole Foods.
- Do you have a desert island booze bottle? Check out these picks from some booze experts.
- And finally, click here if you want $20 off the chance to beat the crap out of a giant piñata until it rains booze.
- First, get yourself one of these chairs. Now go find a pool and your friends.
- Would you like a frozen Negroni? The answer is YES.
- Taco calendars? With tequila? Double yes.
- And speaking of, here is more Margarita recipes than you need…but you’ll want to try them all.
- Now if Mezcal is your thing, and also watermelons… that are frozen. Try this recipe.
- I am on board for putting more glitter in cocktails.
- You stocked up on a bunch of booze for the summer. Don’t ruin it by storing it wrong!
- Oh what’s that? You’d like more frozen cocktail suggestions? How about a frozen Blood and Sand?
- Or maybe you’d like some peaches and rum frozen to perfection?
- I personally like a frozen cocktail with cookies.
- And finally, congrats to Kate from Drinking With Chickens for getting her own nationally celebrated holiday. Thanks for letting me hold your chickens.
- First! If you’ve been thinking about creating a cocktail garden in your home, head on over to our Instagram and check out our IGTV. We interviewed Kristin from Dine By Design about what’s currently in bloom and some fun ideas of things to plant whether you’ve got a whole garden to work with, or just a few containers on your windowsill.
- Second, National Mimosa Day was last week and we celebrated with making a fresh strawberry purée with cardamom and vanilla and pretty much enjoyed drinking Mimosas by the pitcher.
- Boston, you have a pretty good list of places to work and get a drink!
- Shiso leaves in cocktails? Here’s some tips (we talk about shiso in our garden video too!).
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- First, if you like vermouth cocktails, check out our latest recipe. You also have to like thyme too.
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- Come to NYC for the rare whiskeys, stay for the vegan BBQ at this new bar.
- Look, we’re never going to truly define what Tiki is, but I think we should at least start calling all the drinks rhum rhapsodies again.
- I just LOOOOOVE the illustrations in this book, almost as much as I love tequila.
- A few tips for next-level hospitality at your bar (whether you own it or just work there).
- Dave Stolte is an amazing illustrator and creator of the Home Bar Basics cocktail book. You might not know him if you’re outside of LA, but you should!
- California is taking on whiskey. Will it be good?
- Congrats to Pernod Ricard. More companies should have sustainability goals.
- And finally, fries… what you should be pairing with your champagne but haven’t tried yet.
Mom does not want a gift certificate to your favorite restaurant. Mom wants booze.
For every type of mom out there, we can all agree, if you’re looking here for gifts, she wants some wine. Accessorize that bottle with a hometown wine bag. Better yet, accessorize with some accessories. Earrings are always a good idea. Does she need a to-go cup for that last glass of wine? Yes, duh. Does she like to #earnherbooze? Does she need a tank top to proclaim this at the club gym? I bet her bestsellers book club would be impressed with a James Beard award book winner. And I think it’s about time you replaced that fancy punch bowl set of hers you broke in high school. Better bring her a spritz too.
Catch up on all the gift guides here!
As much as I love a delicately twisted lemon peel, or light up ice cube, hands down my favorite cocktail garnish is a cocktail onion. That combination of sweet onion, still crunchy, in a spiced vinegar brine hits all the right notes for me. So, today we’ll compare my homemade recipe versus store bought for this month’s Make or Buy post!
Now, there are not as many cocktail recipes that call for a cocktail onion for a garnish as opposed to, let’s say, an orange peel. But this doesn’t mean it should be relegated to an afterthought in Sunday’s bottomless Bloody Mary brunch. The austere Martini gets transformed into the cheerful Gibson by simply removing the olives (or lemon twist), and adding a cocktail onion. A Spanish-style gin and tonic gets a briny boost from the addition of a cocktail onion or two. And if you’re making the Indian Fresh Lime Soda Sweet and Salty (see my spiked version here), then you want to garnish with both a cherry and an onion. I also like them in a Spicy Tomato Water Martini too.
Your grocery store probably carries a perfectly fine version of cocktail onions (and if not, there’s always Amazon). I’ve also learned that there are a lot of regional varieties that stores carry, and there’s many farmer’s markets out there with people selling their own version of these pickled vegetables. Because there’s SO much variety out there with this product, I tried to find one that a. I like and b. that is not too hard to come by.
- I really like the Collins brand cocktail onion because it has a nice balance of brine: not too salty, not too vinegary
- The onions stay intact and have a nice crunch
- Easy to purchase online
- Ready made
- Mild taste
- small in size
- not as fresh tasting as homemade
To Make: Homemade Spiced Cocktail Onions
- Can alter the spices/flavor to suite your taste
- Batch as needed
- An easy, entry level DIY project
- Time: It will take at least 3 days before these are ready to use
- Flavor can be inconsistent from batch to batch
- You have to actually make the recipe
And how do they compare in a cocktail? To taste them in a drink naturally I turned to the Gibson cocktail. The store bought cocktail onions left a strong vinegar punch to the Gibson with an onion aftertaste. The homemade cocktail onions had more layers of flavor from the spices in the drink with a subtle finish of the onions. Both great depending on your mood. So, regardless of which path you choose here, you’re going to end up with a solid Gibson.
Homemade Cocktail Onions
1/2 pound cocktail onions
1/4 cup Apple cider vinegar, champagne vinegar, water
1/4 tsp brown and yellow mustard seeds, coriander seeds
5 allspice berries
Combine all ingredients except onions in a small sauce pan. Bring to a boil, stirring to dissolve salt and sugar. Add cocktail onions in and let simmer for 5 minutes. Remove from heat and let reach room temperature. Pour everything into a ball jar and seal. Refrigerate for at least 3 days and up to two weeks. Onion flavor will mellow as it sits. Use within one month for best flavor.