Mom wants a lot of Rosé, some frozen drinks by the pool, and a whole lot less whining from you.
Uh-oh! You’re reading this a few hours before you decide to throw an impromptu party and need help?! First, take a shot of something, anything. Your significant other’s fancy whiskey they’re saving? Sure! Some cheap vodka you found in the freezer? Yeah, that will work. Fireball shots? Um, Ok I guess. Your kid’s cough syrup. NO. Don’t touch that. They’re all going back to school this month and breed germs, you’ll need that. Put it back.
You know what I hate? Entertaining tips that are totally useless. As we celebrate a day of rest, I hope these tips will take some of the work out of your Labor Day party.
- BATCH BATCH BATCH!
What’s easier than measuring out cocktails with your measuring cups? Nothing. Bring out a punch bowl–it’s festive. Or bottle some cocktails up if you have the time. The point is that you want to make being at the party easy on yourself, and your guests, and self service is the way to go.
Sparkling Pomegranate and Cocchi Rosa Cocktails // Smoky Sage Punch // Salted Peanut Bottled Old Fashioneds
- Pre-freeze your frozen cocktails
Making frosé this year? If you want to cut down on the amount of ice in your frozen cocktails, you’ll want to stick them in the freezer the night before. This goes along with batching your cocktails, but this step means less watered down drinks. And that makes you a good host.
Frozen Watermelon White Negroni // Frozen Blood and Sand // Peach and Tequila Frozen Cockails
- Label what your guests are drinking
If you’re making a few drink options (or even if it’s just one), save yourself from having to repeat ALL the ingredients in something a hundred times by writing out the name and ingredients and sticking it on/next to/on top of the drink. You can get fancy and make something on the computer, or a scribbled on index card will also work just fine.
- Have your booze delivered
Yes, it may seem a bit indulgent, but I’m trying to create less work for you guys. There’s a slew of great delivery apps/services out there who will bring you booze. And some even bring you food too. You decide how much $$$ you want to shell out.
Saucey ($10 credit for you guys too) // Drizly // Instacart (also with $10 credit)
- Invest in a large cooler or mini fridge
Not all your guests are going to want cocktails so you’ll need beer and water and whatever else people drink besides cocktails. You know what’s great? Your guests have access to all the drinks they want at arm’s length. You know what’s not great? Having people rifle through your fridge. Get a cooler.
If you’ve got a hot tip, let us know! Leave us a comment or reach out to us online. We’re listening.
And then George Washington took out his Margarita machine and said, “Let there be frozen drinks!”. Happy 4th folks!
Fire up those grills and break out your blocks of ice.
The overnight mixture makes for a refreshing and light cocktail. You get honeyed ginger flavors with subtle spice and some grassiness; overall it’s quite balanced. If you like your drinks even spicer, I’d up the ginger by another tablespoon, it gets quite zingy.
15 ounces honey dew melon (about half a melon), chopped into 1/2″ pieces
36 g or 1.2 ounces (about a quarter cup) chopped Crystalized ginger
2 ounces simple syrup (1:1 ration)
4 ounces of Pimm’s No. 1
8 ounces Tarantas Monastrell wine*
crystalized ginger pieces and edible flower petals for garnish
- The night before, combine the honeydew melon, crystalized ginger, simple syrup, Pimm’s No. 1 and the Tarantas Monastrell wine into a gallon size ziplock bag. Freeze overnight.
- When ready to make the cocktails, add pre-frozen mixture to a blender and blend to desired consistency (should be smooth, not too chunky). Add ice as needed.
- To serve, pour into double rocks glasses and garnish with crystalized ginger pieces and edible flower petals.
Remember, you have until THIS FRIDAY to enter your own wine-based cocktail on the Tarantas website! Happy Wine Wednesday everyone!
Happy St. Patrick’s Day everyone! Let me help you pick out what you should be drinking and eating today. I am a 1/4 Irish after all…
And a few Green Drinks…
Guys, I know that it’s December and many of us in the Northern Hemisphere are trapped in a frozen tundra (I mean, it got down into the 50’s here in SoCal..brrrrr), but I know ALL of you are dreaming of warmer pastures. So, I teamed up with the Margaritaville people to offer one lucky Stir and Strain reader the key to unlocking those warmer climes (at least in your mind) with their all new Margaritaville®: New Key West™ Frozen Concoction Maker®.
Consider this my belated holiday gift to you.
You all know I LOVE a good frozen cocktail. Like this one. And this guy. And let’s not forget that Watermelon Infused White Negroni! But jeeze, making these for a crowd with just a tiny blender is a pain in the butt. With the Key West model you can make up to 12 drinks (that’s 36 ounces) in just one container and it shaves the ice for you so you get a smooth drink and not one with hunks of ice that can break your teeth.
Want a sneak peek of the Margaritaville in action? Check out this video by Whitney Adams for the Chocolate Mint Slide (she even has a promo code if you can’t wait to win one and need to buy it NOW)!
Fun right? Let’s get those motors started and enter today! Check out the options below to enter and get up to 8 entries to win. Giveaway ends at 11:59pm PST Thursday December 31st, 2015. For more information on the Margaritaville®: New Key West™ Frozen Concoction Maker® as well as more recipe ideas, please visit their website. See terms and conditions below (sorry, only open to U.S. residents). Good Luck!
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.
Looking for a more savory blended peach cocktail? Check out the Tequila-Suze frozen peach cocktail!
It’s September. Target was filled with Halloween decorations about two weeks ago, and I have a fruit basket filled with peaches. They’re not the prettiest peaches mind you, but they’re still sooooo tasty.
I do this every year. I overbuy summer produce like I’ll never see it again and when it starts getting close to Fall, I scramble to use it up. As you all know, it kills me to throw food away. This year it’s a little easier with a little one who gobbles up peaches but I’m still staring at this fruit basket scratching my head.
Where once you only bought a frozen cocktail while on vacation where you both did not care what you were drinking, and you were more than likely not going to remember it anyway, now I insist you make them for yourself and loved ones. I convinced you to make a Frozen Blood and Sand cocktail last month, and let’s not forget that Cucumber and Green Chartreuse number from last year.
This post is part one of emptying that fruit basket of all those peaches.
6 ounces blanco tequila, such as Herradura
2 ripe peaches, pitted and cubed
1/2 cup fresh pineapple chunks
2 ounces fresh pineapple juice
1-1/2 ounces Suze
8 mint leaves
Mint leaves and extra pineapple chunks, for garnish
- Combine tequila, peaches, pineapple chunks, pineapple juice, Suze, and mint leaves in a zipper-lock bag or resealable jar. Chill at least 8 hours or up to overnight in the refrigerator.
- To serve, transfer chilled tequila mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Divide between coupe glasses and garnish with a pineapple chunk and mint leaves.
A little on the savory side with earthy notes from the tequila and the herbal, floral, bitter Suze. Your sweet peaches balance out that earthy side, mixed with sweet-tart pineapple and mint for a concoction that’s both refreshing and complex.
**This recipe was originally written for Serious Eats.
And for me, whipping it up into a frozen version makes it even more so.
Which brings me to today’s drink. Let’s all be honest here; the Blood and Sand cocktail is not really good. All that orange juice, ugh. Orange juice as a mixer is like adding a lot of bland, marginally flavored water to your drink. And you usually need A LOT of it to even taste the essence of the orange. So what you usually get when you order a Blood and Sand cocktail is something very unbalanced.
This drink tries to mix that up, adding more flavor and using the original blood orange juice in place of just plain old OJ. And on top of that, a bit of Grand Mariner for extra orange sweetness. There’s some super peaty scotch in here, but if that’s not your bag, sure, I guess go for something a bit more subdued. Keep in mind though that this is a very cold drink, and you need that extra flavor to punch it up. I’ve also batched this for 4 because if you’re having frozen cocktails, you’re having a party. Even if that party is for one.
Makes 4 drinks
6 ounces peated Scotch whisky, such as The Peat Monster
4 ounces fresh blood orange juice from about 4 blood oranges
3 ounces sweet vermouth, such as Carpano Antica
2 ounces Luxardo cherry syrup
1 ounce Grand Marnier
4 dashes Angostura bitters
4 blood orange slices and 4 Luxardo cherries, for garnish
- Pour Scotch, blood orange juice, sweet vermouth, cherry syrup, Grand Marnier, and Angostura bitters into a resealable freezer-safe container. Seal and freeze for at least 8 and up to 24 hours.
- When ready to serve, pour Scotch mixture into a blender with 4 cups ice. Blend until smooth. Divide between four coupe glasses and garnish each glass with an orange slice and Luxardo cherry.