The Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.
Hello and welcome to day two in our Cocktail Pantry Twists series. We’re back with Stonewall Kitchen to show you how a breakfast staple can make a tasty addition to your drink.
Marmalades refer to jams made with citrus fruits, and while orange is most often associated with marmalade (I grew up with Paddington Bear and his marmalade toasts), all manner of citrus fruits can be used. For today’s cocktail, we’ll be using Stonewall Kitchen’s Pink Grapefruit Marmalade. This sweet tart jam is a delightful partner to rum. We’ll be using a white rum today so that the sugarcane and grassy notes found in the rum shine alongside the sweet-tart richness of the marmalade.
This twist on a Daiquiri cocktail utilizes the sharp tartness of the grapefruit to compensate for limes that might not be the best in flavor, or if you’re using an alternative to lime juice (see the list below), then this will give it the citrus boost your drink needs! I find the sweetness of the marmalade to be enough for me, but if you’d like your drink to be a tad sweeter, try adding in a 1/2 ounce of simple syrup.
NO LIMES? TRY THESE ALTERNATIVES:
- Meyer Lemons
- Orange Juice
- Organic, all natural bottled lime juice
- Lemonade
Pink Grapefruit Marmalade Daiquiri
2 ounces white rum
3/4 ounce freshly squeezed lime juice (or alternative, see list above)
1 heaping tablespoon Stonewall Kitchen Pink Grapefruit Marmalade
1/2 ounce simple syrup, optional
dried citrus wheel garnish
In a shaker, 2/3 filled with ice, add in the white rum, lime juice, Stonewall Kitchen Pink Grapefruit Marmalade, and simple syrup if using. Shake hard for 20 seconds, and then strain into a coupe glass. Garnish with citrus wheel.
Join us back here tomorrow for the final installment of our Cocktail Pantry Twists series! And remember to follow us on Instagram as we’re giving away ALL the Stonewall Kitchen products we used this week in our drink series!
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 
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!
This post was made in partnership with Truvia®. Recipes and ideas are my own.
At the time of the party I went out and bought one of those giant drink dispensers. Standing around making tiki drinks to order was not how I wanted to spend my entire evening. I filled it with this drink thinking to myself, this is way too much; no one is going to consume this much of a blue drink. Well, to my surprise they did, and there were a number of people bummed when it was all gone. Why? Because it’s just a great, easy drinking cocktail: rum, blue curaçao, citrus, pineapple, and coconut cream. And this winning combo easily translates into a flavorful popsicle.
To sweeten up these popsicles, we’re using 
Also, if you’re looking to make these non-alcoholic, just sub the white rum with a bit more pineapple juice and coconut cream. Or add in a few more pineapple chunks! These jewel-toned popsicles are so beautiful everyone’s going to be asking for one!
Now, the look of these popsicles will change depending on what kind of popsicle mold you have. I have a lay-flat kind 
Ok, let’s make some popsicles! Tiny paper umbrellas optional!
Blue Hawaii Popsicles
The summer months mean I switch from hot to iced tea, and now I include big squeezes of lemon, and maybe a little simple syrup. OK OK, I’m making green Arnold Palmers half the time and today I’m using that as the base for my new summer cocktail with 
You might not have heard of this brand before and that’s OK. They’re not only brand new on the market, but hard seltzer is a whole new category unto itself. The best part of adding them to cocktails is that they’re all natural and additive-free. You guys know I just can’t tolerate the taste of synthetic–yuck. To add some effervescence to my cocktail, and just a hint of sweet fruit juice, I chose their Black Cherry flavor (my husband’s favorite) to compliment the earthy green tea and tart lemon. The seltzer is only 5% alcohol so I paired it with some white rum to round out the cocktail.
I’m loving this cocktail right now as I’m sweating to death here in Southern California. It’s so refreshing and light which is what I’m looking for with my summer drinks. Who wants something heavy and sickly sweet? And even though the White Claw Hard Seltzer is delicious all on it’s own (they come in 12 ounce cans you can just throw in your fridge for a chilled low cal drink anytime), it’s a great addition to my summer drink line up.
1-1/2 ounces white rum
If you don’t want to go through the effort of making the cubes, then I would suggest chilling all your ingredients ahead of time so that you still get a nice cold base.
