After what seems like years debating about the livelihood of this random tree that lives in front of our house, we finally went and had a professional diagnosis its current state. It’s confirmed: that tree is indeed diseased and dead. You’d think it would be easy to spot a dead tree, but it’s not. They look surprisingly lifelike well after they’ve ceased to be a living tree. So we had it removed along with the two lavender bushes you’ve seen star in a few drinks around here. They were also dead; we can all blame this California drought (and not my poor gardening skills).
So now we have the exciting decision to make regarding what to plant in the empty spaces. While I should be thinking cactus plants and other plants that require little water, what I really want are some fruit trees out front. And what I most want are some passion fruit trees.
Not only would I have fresh passion fruits five feet from my doorstep, but I would also have those amazing blooms that come with the trees. Have you guys ever seen one? They’re like a gaudy space alien in technicolor. I need these in my life.
If I had these trees and their fruit readily available, THIS cocktail would be the go-to cocktail around my house. Highlighting the passion fruit but balancing it out with a little sweet Meyer lemon juice and, of course, an egg white. When I developed this recipe, I was using 10 Cane Rum for the base. And then it got discontinued and I’m lamenting the fact I used up my last bottle before I found this out. Another good option is Caña Brava by the 86 Co. Or, you know, use what you like.
If I’m going to plant some passion fruit trees, I guess I’d also need a Meyer lemon tree. And a lime tree. But I think I’m getting ahead of myself. Let’s hope I can keep this one alive first.
1-1/2 ounces rum, such as Caña Brava
3/4 ounce fresh passion fruit pulp
1/2 ounce simple syrup
1/2 ounce freshly squeezed Meyer lemon juice
1 egg white
In a shaker, add rum, passion fruit pulp, simple syrup, meyer lemon juice and egg white. Dry shake, hard, for 20 seconds to get a good froth. Add ice ⅔ up shaker. Shake an additional 20 second and double strain into a chilled cocktail coupe.
Tasting notes: bright, low acidity, silky mouthfeel, passion fruit forward.
Fans of our Wine Wine Wine posts will recognize Robin N. Watts as the man behind all of our wine picks. Besides a lover of wine, Robin also is a damn fine illustrator. Find more about his illustration works at robinnwatts.tumblr.com.
See? I told you more ways were coming to use up all of your last summer peaches!
So this weekend would mark the last weekend before Fall official starts and while that’s laughable here in Southern California, what with our week of 100° temps, I do want to start transitioning into Fall flavors. But first, we’ll leave summer with a tropical BANG. A bang with rum and cinnamon and coconut and more peaches.
And more rum, because we’re calling it tropical.
You know guys, if we’re all thinking ahead. Maybe we should just freeze a bunch of peach slices, and then in a few months when we’re complaining about the cold, we can turn the heat up really high in the house and make a couple of these frozen peach cocktails? That sounds like a plan.
And while we’re on the subject of future endeavors, Stir and Strain will be taking a much, much needed vacation in October. A real one, unlike last year’s where I spent countless nights staying up scheduling out content and then still kept working through the break. I have to start convincing myself now that I don’t need to bring my laptop to go look at Fall foliage for two weeks.
But until then, we got a few more recipes and a couple extra special treats coming up! And now onto those cocktails…
6 ounces white rum, such as Caña Brava
4 ounces coconut cream, such as Coco Lopez
2 ounces simple syrup
2-3 ripe peaches, pitted and cubed
8 dashes Angostura bitters
1 ounce dark rum, such as Blackwell, divided (optional)
Ground cinnamon and 4 cinnamon sticks, for garnish
Combine rum, coconut cream, simple syrup, and Angostura in a zipper-lock bag or resealable container. Refrigerate at least 8 hours or up to overnight.
To serve, transfer the rum mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Pour into 4 highball glasses and top each with 1/4 ounce dark rum (if desired), a dash of cinnamon, and a cinnamon stick.
The fresh, ripe fruit adds a ton of intense flavor in this creamy cocktail. The spice from the Angostura, the slightly sweet coconut and all that rum make for a fresh, tropical cocktail. For an extra boozy punch, float dark rum on top with a dash of cinnamon to enhance the aroma.
So you’re not into frozen fruit daiquiris. Although the peachy one looked tempting, it’s not for you. That’s cool; I’m not going to judge you. You want something more on the savory side? I can help with that too.
Cucumbers are that gateway vegetable where fruit isn’t going to cut it in your cocktail, but you sure as hell are not going to put kale in there. Please don’t put kale in here.
A daiquiri base is a simple yet beautiful combination of rum, lime juice and sugar. If you have great ingredients to begin with, you’re outcome will be fantastic. Although, one bad lime will completely ruin a drink (I speak from experience on that one). The base though is also super versatile and a little savoriness will do it no harm.
Now, we’re not just going to add in cucumbers and call it a day. I’m not that lazy. Instead I tweak it just a little more with the introduction of Green Chartreuse. A little bit added here gives the whole cocktail a spicy punch: hints of licorice, some bitter citrus in there, and lots of other mysterious herbal flavors that make up the ridiculous amount of ingredients found in one bottle. Green Chartreuse balances everything out, taking a somewhat demure drink into very bold territory.
Yes, it might seem like suddenly frozen drinks are popping up on my Instagram feed like mushrooms in a forest, but trust me, this is all in the name of science (not really). I’m just here to make blended alcoholic drinks not suck. Again, as with the frozen peach daiquiri, chilling beforehand will give you a freezing cold base to start with, offering very little dilution when you add the ice. However, if you’re short on time, feel free to skip this step.
8 ounces white rum, such as Caña Brava
4 ounces freshly squeezed juice from 4 limes
1 1/2 ounces Green Chartreuse
2 ounces simple syrup (1:1 ratio)
2 cucumbers, cut into 1/2-inch rounds
4 cups ice cubes
4 cucumber spears and lime zest for garnish
At least 1 day before you’d like to serve the cocktail, combine rum, lime juice, Green Chartreuse, and simple syrup in an airtight container. Store in the freezer for at least 8 hours. Pour pre-chilled base into blender with cucumber rounds and ice. Blend until even in texture. Pour into serving glasses, garnish each drink with a cucumber spear and lime zest, and serve.
And if you’re on board the frozen daiquiri train now, you can always go back and check out that peach one.
*This post was originally part of a longer article I wrote over on Serious Eats.
You guys might have noticed I’ve had a couple Smashes on here lately, reason being that summer is one of the best times for making these drinks because they highlight so many of the awesome seasonal ingredients that are around. I always love berries in these, but for this month’s challenge, I wanted to mix it up a bit. And right now sweet corn is in season.
Oh yeah, corn. In a cocktail. I only just heard of a few cocktails that use corn as an ingredient, but after poking around the internet for a little bit, I noticed that using corn isn’t SO new, it’s just not done that much. Here’s the trick though for getting this to work: please buy your corn from the farmers market where it’s in season and is super flavorful. Otherwise, it’s not going to pop in flavor and will just be a waste of time. You’ve been warned.
Strawberries are also in season and I just can’t help myself. So I’ve mixed them in this cocktail with the corn for a little sweet-tart flavor. Hey, it works in the salads I make, and it works here too.
So let’s embrace summer produce before it all goes away and we’re cursing the early setting sun and I try to tell you how awesome winter squash cocktails are. Get shuckin’!
2 ounces white rum, Caña Brava used here
1/2 cup fresh sweet corn kernels
1 small strawberry, sliced
1/2 ounce freshly squeezed lime juice
1/2 ounce simple syrup
2-3 drops Bitter Tears “Scarlet” strawberry chili bitters*
1 whole strawberry for garnish
In the bottom of a mixing glass, muddle together strawberry slices, lime juice and simple syrup. Add corn kernels and muddle until broken up (some kernels will remain whole). Add rum and bitters. Fill glass with ice and shake hard for about 30 seconds. Double strain into a rocks glass, fill glass with crushed ice, and add strawberry garnish.
The corn is sweet and subtle and pairs exceptionally well with the strawberry. Be careful not to use too large a strawberry so that there’s a balance of flavor. The strawberry can be overpowering if you use too much. Overall a light, refreshing cocktail that can be savored without feeling too watered down with all that ice. The bitters add some extra juicy strawberry sweetness with a kick of heat from the chili.
Thanks to Stacy for hosting this month and Fred for keeping this cocktail party going. Can’t wait to see what everyone came up with this month!
*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.