Tropical Rum Peach Frozen Blended Cocktail frozen peach cocktails part two

Frozen Peach, Rum, Coconut Blended Cocktail // stirandstrain.comSee? 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.Frozen Peach, Rum, Coconut Blended Cocktail // stirandstrain.com

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.

Frozen Peach, Rum, Coconut Blended Cocktail // stirandstrain.comAnd 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…

Frozen Peach, Rum, Coconut Blended Cocktail // stirandstrain.comServes 4.
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!

Low Rent Cocktail of the Month: Shark Toof

Low Rent Cocktail of the Month: Shark Toof // stirandstrain.comDid you know there are only 23 days left until Shark Week?! Because this is a thing! Get the foam fins ready! Set your DVR to record whatever programming will be on! Make… a cocktail!!!!!

Low Rent Cocktail of the Month: Shark Toof // stirandstrain.comIn the spirit of made up holidays and network cable’s ability to hype just about anything, this month I’m priming you with the exact kind of cocktail you need to watch sharks turn into zombies and then rip apart other sharks and then talk about shark feelings. July is right around the corner folks, so let’s do this! Low Rent Cocktail style!

Low Rent Cocktail of the Month: Shark Toof // stirandstrain.comSo you spend more time in front of the t.v. and less time in your home bar/kitchen/beach themed utility room, this drink helps you out by starting with a Starbucks run. Depending on where you live, you can either make the base vanilla, or if you’re feeling pretty tropical that day, coconut cream. And since I like to feel tropical every day, you’re going to spike that with a hefty dose of light rum.

But what about the sharks?!

Low Rent Cocktail of the Month: Shark Toof // stirandstrain.comTo truly enjoy your shark viewing experience, get out the bag of blue gummy sharks and let those guys dive right into your drink. Feel free to use a cocktail pick for your harpoon.Low Rent Cocktail of the Month: Shark Toof // stirandstrain.com

1 small (“tall”) vanilla or coconut blended beverage (get whipped cream and stir that into the drink too)
2-3 ounces of light rum, such as 10 Cane Rum
handful of Gummy Blue Sharks

  • Your choice: throw the rum into your plastic cup and add the sharks, or if you’re feeling fancy, pour it all into an oversized Margarita glass and have your sharks swim on top.

The Low Rent Cocktail series is an occasional column on Stir and Strain where the boundaries of “good taste” are pushed to the limit, or more often than not, pushed out the window. Enjoy at your own risk.

Memorial Day Roundup!

You know what’s kinda sad? Listening to the radio this morning NPR was doing some snippets talking to various people who serve (or have served) here in the US and I was suddenly struck at how “Memorial Day” had no real meaning to me other than “it’s a 3 day weekend”. I can’t blame the wash of ridiculous food holidays that now exist and fill every single day, I can’t blame commercials where hot dogs march on a grill waiving flags (this might not exist but just be a dream I had), I can only blame my own self-absorption into my own affairs. Which shouldn’t be the case. My Dad served. Even though he doesn’t talk about it I know he did. My Dad also likes a stiff drink, or half a dozen beers (depends on the day), so this weekend I am being mindful of what the holiday means. I’m also offering up some suggestions for all the dads, the moms, the relatives, friends and those we don’t know, and for all of us taking the time to sit back and enjoy a drink with one another as we take some time off.

The Pineapple Hop Cocktail // stirandstrain.com

The Pineapple Hop

Steak Island Cocktails // stirandstrain.com

Steak Island Cocktail

Grilled Summer Fruit Cachaça Smash Cocktail // stirandstrain.com

Grilled Summer Fruit Cachaça Smash Cocktail

peach basil sorbet and saison beerfloat // stirandstrain.com

Peach Basil Sorbet and Saison Beerfloat

Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

And… Fireball Cider (because Dad likes it)

The Pineapple Hop it starts with a pineapple shrub

The Pineapple Hop Cocktail // stirandstrain.comSo how was your week?

I dropped my phone in a toilet. What’s worse was the speed with which I dove in to grab it without even thinking about “is the bowl clean or dirty” (it was clean by the way). And it works still so that’s a plus.

I learned how to vacation with an infant (very different ideas of “vacation” now exist for me). And that spending several days in the wonderful desert heat almost always means for me coming back to Los Angeles and experiencing gray, grey days. It also makes me appreciate the contrasts in climate for this part of the country.

The Pineapple Hop Cocktail // stirandstrain.comAlso, May starts today. Which means it is practically summer and wasn’t everyone everywhere complaining about snowstorms and the like about 5 minutes ago? Maybe it’s the crippling realization that time really does speed up the older you get but man, do I need a cocktail right about now. So let’s think about summer drinks.

If we’re thinking about summer days to come, I’m sure pineapples fit in there somewhere. In my house, I fit them in all the time despite the time of year, but that’s me. For today’s recipe, I’m giving you guys some homework first (OK, ok, a DIY super fun, easy, hands off it practically makes itself project): pineapple shrub.

The Pineapple Hop Cocktail // stirandstrain.comI’m not kidding either. Making a shrub is so easy I’m not sure why more people aren’t batching this in their kitchen all time?! Oh, lack of counter space. And, well, better things to do I guess might prevent that from happening. For the sake of this post I’ll just assume you’re on board with me for this one project. Let’s continue.The Pineapple Hop Cocktail // stirandstrain.com

If we’re thinking about summer, we’re also thinking about refreshing drinks, and for a lot of you guys out there, beer. Beer and BBQ and hotdogs and maybe a few illegal fireworks. So, surprise! I’m putting beer in this cocktail too. Pineapples and beer and RUM.

The Pineapple Hop Cocktail // stirandstrain.comAre you already picturing yourself running through a sprinkler and drinking this cocktail? Me too. Except let’s hold on to that thought and wait two weeks while this shrub brews and then we can get to the galavanting. At least this week is done.

Pineapple Shrub

1 medium pineapple, peeled, and cubed into 1” pieces
1-1/2 cups granulated sugar
1-1/2 cups apple cider vinegar

Place the pineapple cubes in a clean, sterilized container. Cover with the sugar and lightly crush the pineapples (I used a potato masher). Let sit, covered with a tea towel, in the open for 8 hours or overnight. Strain fruit and add apple cider vinegar. Cover and let sit unrefrigerated in a cool, dark place for two weeks. Shake the mixture every other day. In two weeks, filter into an airtight container and refrigerate. Will last up to 6 months. Yields approximately 3 cups.

For the cocktail

1 ounce white rum, SelvaRey used here
1 ounce pineapple shrub (see above)
1/4 ounce orgeat
4 ounces IPA beer, Stone IPA used here

In a mixing glass filled 2/3 with ice, pour in rum, shrub and orgeat. Stir to chill 20 seconds and strain into a highball glass filled with fresh ice. Top with beer.

The biting, tangy nature of the shrub is excellent paired with the beer as it provides a contrast to the bitterness that comes with an IPA. Just a touch of sweetness is needed and the sweet almond orgeat provides that along with the white rum. The shrub can be enjoyed all summer long here in this drink, or by itself with a splash of club soda.

*Looking for a larger batched version of this? I originally made that very version for Serious Eats a little while back.

The Brunch Round Up

It’s not very often that I do a theme week around here, but I think we can all agree that brunch is definitely worth the effort. I hope you all enjoy some pineapple or a little pisco this weekend. But if you’d like some more options, here are a few below.

Sparkling Grapefruit and Lillet Rosé Sangria // stirandstrain.com

Sparkling Grapefruit and Lillet Rosé Sangria

Not-So-Classic Strawberry-Rhubarb Fizz Cocktail // stirandstrain.com

Not-So-Classic Strawberry-Rhubarb Fizz Cocktail

Watch that pour!

Róse Champagne Cocktail

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Peach, White Pepper and Green Tea & Cucumber and Green Chartreuse Daiquiri Cocktail

Sparkling and Spiced WInter Sangria // stirandstrain.com

Sparkling and Spiced Winter Sangria

**Also, today is the last day to get your nominations in for the Saveur Best Blog awards. If you’d enjoyed the content on here, please consider Stir and Strain for best cocktail site!

Smoky Citrus Rum Old Fashioned

Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.comI know. That’s a mouthful of a title. But in actuality it’s an incredibly easy drink to make so don’t go running off just yet.

Right now I’m on a kick of making life EASIER for myself. I’m hustling in other areas so that means the drinks need to get whipped up with ease. Are you hustling in life? This one’s for you then.Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.com

I’ve come into possession of a number of rums as of late. In part, I’m tasting them for potential candidates to star in The Coconut Club drinks. Not all our drinks are rums, but we ARE a Tiki supper club, so we NEED some rums. And the other reason is that, after many years, I’ve come to like and appreciate rums. If you’ve been a long time reader on here, you may remember in the early years of this site that I was frequently confused by rum. I blame my mother’s rum and cokes that I would sneak sips of during bedtime story readings, and would cringe with disgust (I still don’t like them), as to why I had such distaste for the liquor. It turns out I was just drinking the wrong kind of rum.

So fast forward to now. As I said, I’ve been filling my days with a lot of other work that sometimes makes tinkering all day with drinks hard, if not impossible. When that happens there will suddenly be a lot of Manhattans or Negroni cocktails around the house. In doing so I finished all the Campari. And then I was out of rye. And then I decided what the hell am I doing?! Make something just a tad more creative lady!!Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.com

In stepped a bottle of rum and my copy of The Bar Book.

Still looking for a straightforward cocktail I looked to Morgenthaler’s Rum Old Fashioned. If the rum is good, like the bottle I had on hand, then you just want a few elements to highlight that rum; an Old Fashioned is perfect for that. I made the first round exactly as it was laid out in the book: the result was good but then my eye drifted over to the (vast) array of bitters taking up more space every day on the bar shelf. Smoked orange bitters! Yes!

The next round I changed it up, taking the lime peel out, adding in some smoked orange bitters, a spritz of orange oil; it changed the whole drink. Just as tasty as the first, but all new flavors that still highlighted the base rum, just in different ways. The recipe below is for the latter (go buy the book for his recipe and learn some more drinks!).

Inspired by The Bar Book

2 ounces Ron Zacapa Centenario 23 Rum*
2 dashes Cocktail Punk Smoked Orange Bitters
5-10 ml demerara syrup (1:1 ratio)
orange peel for garnish

  • In a double old fashioned glass, add a large cube of ice. Build the drink by pouring in rum, syrup and the bitters. Gently stir 15 seconds. Squeeze the orange peel over the drink to release the oil and add the peel to the drink.

Mostly burnt caramel and grassy notes from the rum with just a hint of citrus. The bitters add a subtle layer of smoke that works really well with the rum. Makes me want to try some rum and mezcal drinks…

*This bottle was generously given gratis and appears here because I like drinking it. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

Homemade Boozy Gift Round Up

Everyone loves receiving a homemade gift of the food variety. Even more so when it tastes good! Here’s a quick round up of some of my favorite items to make and give.

Make It: Mocha Pecan Rum Balls // stirandstrain.com

Mocha Pecan Rum Balls

 Kiss of Fire Aperol Jellies // stirandstrain.comKiss of Fire Aperol Jellies

Fernet Branca Jelly // stirandstrain.com

Fernet Branca Jelly

Make It: Meyer Lemon Bitters // stirandstrain.com

Meyer Lemon Bitters

holidayspicesyrups1

Holiday Spice Syrups

Vanilla Bourbon Caramel Sauce // stirandstrain.com

Vanilla Bourbon Caramel Sauce

Angostura Brownies // stirandstrain.com

Luxardo Cherry and Angostura Brownies

Jameson Whiskey Truffles // stirandstrain.com

Jameson Whiskey Truffles

Molasses, Cocoa Nib & Black Strap Rum Cookies // stirandstrain.com

Molasses, Cocoa Nib & Black Strap Rum Cookies

Make It: Mocha Pecan Rum Balls

Make It: Mocha Pecan Rum Balls // stirandstrain.comIt’s that time of year where I put booze in baked goods and share the recipe with you!

This year I participated in the Great Food Blogger Cookie Swap once again. I was so set on making rum balls (it’s another thing I’m getting to cross off the “to make” list) that I didn’t really think about how well they would transport across the country. So, if you’re reading this and you received a box from me… apologies if they were either melted/smooshed/etc… Hopefully that shouldn’t matter cause you thought they tasted so good you ate them anyway.

cookie swap

These rum balls are different from what I grew up with. Mostly they’re like fudge chock full of nuts and aged rum. Then rolled around in coffee flavored jimmies. Do you call them jimmies? Apparently these are one of those regional food items that every part of the country calls something else. You may know them as sprinkles. Or.. I dunno. What else do people call them? I also grew up eating American Chop Suey which apparently only people from Rhode Island and New Hampshire eat.Make It: Mocha Pecan Rum Balls // stirandstrain.com

There is no actual baking in this recipe. Yes, there’s a double boiler but all that is required of you there is to get some water hot and then stir for about 5 minutes. What I’m really saying here is don’t be afraid of the confection; it’s amazingly simple to make but looks super hard and that means people will fawn all over you for making this.Make It: Mocha Pecan Rum Balls // stirandstrain.com

I’m keeping this post short. It’s the holiday season! You all have a million other cookie recipes to make (or gawk at).Make It: Mocha Pecan Rum Balls // stirandstrain.com

Let’s do this!

Adapted from Carla Hall’s Rum Balls

1/4 cup aged rum, Brugal 1888 used here
6 ounces semi-sweet chocolate (70%), finely chopped
4 tablespoons butter
1/4 cup pecans, toasted and finely chopped
1-1/2 cups powdered sugar
1 teaspoon instant espresso powder
1/2 teaspoon salt
coffee flavored jimmies for rolling

  1. Heat the rum in a small skillet over medium until reduce by half. Set aside.
  2. In a heat proof bowl, melt chocolate, espresso and butter over a double boiler (or if you don’t have one, a medium sized sauce pan with about an inch of simmering water with a stainless steel bowl on top will also work). Stir to combine.
  3. Remove from heat and stir in the pecans, rum, powdered sugar and salt until fully incorporated. Allow mixture to cool to room temperature. This can also be prepared a few days in advance and stored, covered, in the fridge. (If refrigerating, let mixture fully come to room temp before trying to scoop.)
  4. Portion dough into 1-inch balls and roll in sprinkles. Chill in an air tight container until ready to serve.

The consistency is very close to fudge with lots of crunchy bits from the pecans. While present in flavor, the rum takes a backseat and is pretty subtle. If you want more punch from the rum, then increase rum by a tablespoon before reduction.Make It: Mocha Pecan Rum Balls // stirandstrain.com

Happy holidays guys! I hope you try your hand at making these!

MxMo: The South American Hurricane a.k.a. the “Perfect” Hurricane

Mixology Monday: The South American Hurricane a.k.a. the "Perfect" Hurricane // stirandstrain.comWhoa! Mixology Monday has rolled around once again and this month Joel from the Southern Ash blog has challenged us with “Perfect Symmetry”. Just what does that mean? “Perfect” as in a cocktail that splits one of the liquors equally (you guys can read the full announcement here!). Not “perfect” as in the absolute best; I don’t think I’d ever refer to a drink as perfect. Improved, yes.

I’m coming off of a few weeks vacation on here (although you guys probably didn’t notice what with all the posts going up) and although that might read to you as “I’m totally rested and going to write a million posts”, what that actually means is “dang guys, I have waaaaayyyy too many emails to go through”. So, I’m keeping this post brief today.Mixology Monday: The South American Hurricane a.k.a. the "Perfect" Hurricane // stirandstrain.com

What’s a perfect Hurricane? Well, I decided after a long debate about what to do for MxMo this time that rum and cachaça might be a good combo to try and make into a “perfect” cocktail. So naturally my mind went to Tiki drinks. But you know what? It’s kinda hard finding a Tiki drink with one rum in it. Now, there were a few contenders with just one rum in the recipe but I wanted to revisit the Hurricane. I just love passion fruit and, well, I have a crap load of homemade syrup in the fridge right now.

Cachaça is a close cousin to rum. I tried to make the distinction in an earlier post but I believe here that there is enough of a difference that it qualifies for this recipe (they have different names!!). If you disagree, please feel free to leave a comment below.Mixology Monday: The South American Hurricane a.k.a. the "Perfect" Hurricane // stirandstrain.com

2 ounces aged rum
2 ounces aged cachaça, Leblon used here*
2 ounces freshly squeezed lemon juice
1-3/4 ounces passion fruit syrup (homemade if you got it!)

In a shaker 2/3 filled with ice, add all ingredients and shake well. Fill a hurricane glass or large tiki mug with about 20 ounces of crushed ice. Strain drink over the ice and add more crushed ice if desired.

Thanks to Joel for hosting again this month, and to Fred for keeping MxMo alive!

 

*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.

Fall Cocktail Roundup

For those few of you who have a job that gives you a 3 day weekend starting today, lucky you. I’m pretty sure that last time I had that Monday off I was in college… a long time ago in college. But let’s not focus on that for now. Even if your weekend is only two days long, or even one, I’ll also give you guys an excuse to drink a good cocktail. Here’s a roundup of my Fall favorites.

The Private Club Cocktail // stirandstrain.comPrivate Club Cocktail

The Royal Affliction Cocktail // stirandstrain.com

The Royal Affliction

Spiced Pumpkin Bourbon // stirandstrain.com

Pumpkin Spiced Bourbon

The Golden Hour Cocktail // stirandstrain.comThe Golden Hour

Honey Vanilla Hot Toddy // stirandstrain.com

Honey Vanilla Chai Hot Toddy