Recipes

Frozen Cucumber and Green Chartreuse Daiquiri

September 4, 2014 by elana 9 Comments

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!

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 willÂ completely ruin a drink (I speak from experience on that one). TheÂ 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 notÂ 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 CaÃ±a 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.

Frozen Peach, White Pepper and Green Tea Daiquiri

September 3, 2014 by elana 5 Comments

Oh OK, I know you want to roll your eyes because someone is trying to sell you on a frozen fruit daiquiri. Get it out of your system. Please. So that we can continue on and I can tell you all about how delicious it is and completely NOT your typical frozen daiquiri.

September is a crazy transitional month. Here in Los Angeles it gets crazy hot and for all intents and purposes it’s still summer even after the calendar tells you it’s Fall. But then suddenly temps will drop and we’re all scratching our heads wondering where we put that sweater.

We’re also at the end of the stone fruit season. (Already?! I’m putting on a sad face typing this.) It seems that every week we are losing all my favorite fruits as quickly as they came on to the scene. I can’t eat another cobbler, so this week I blended some peaches into a daiquiri. A not-too-sweet frozen cocktail with a dose of delicate, earthy flavors from white pepper and green tea infused syrup. So summery, so delicious, so not filled with high fructose corn syrup.

The best part about this cocktail is that you can batch the base days ahead of time if you want. Or not. Making the base and sticking it in the freezer the night before gives you a super chilled mix (it won’t freeze) that when you blend with ice cubes the next day, it prevents it from getting too watery and diluted. If you’re pressed for time, you can just blend it all up without freezing too. I’m not going to stand in the way of you and this drink.

White Pepper-Green Tea Syrup:

1/2 cup water
1/2 cup sugar
2 green tea bags
2 tablespoons white peppercorns, whole

Bring water to a boil in a medium saucepan. Stir in sugar to dissolve. Remove from heat and add tea bags. Let steep 5 minutes, then remove tea bags. Stir in peppercorns. Cover and let sit for 1 1/2 hours. Strain and bottle into an airtight container. Keep refrigerated up to 2 weeks.

Frozen Peach Daiquiri:
serves 3-4 cocktails

8 ounces white rum, such as Selvarey
4 ounces freshly squeezed juice from 4 limes
2 ripe peaches, roughly cubed (about 3 cups)
2 1/2 ounces White Pepper-Green Tea Syrup
4 cups ice
4 peach slices and lime zest for garnish

At least 1 day before you want to serve the drink, combine rum, lime juice, and White Pepper Green Tea Syrup in an airtight container. Store in the freezer for at least 8 hours. When ready to serve, pour pre-chilled base into blender with peaches and ice. Blend until mixture is uniformÂ in texture. Pour into serving glasses. Garnish with a peach slice and lime zest, and serve.

Juicy peach flavor that Â is not too sweet. Lovely earthiness from the white pepper and green tea while the lime and rum give it just enough zest.

*I originally posted this recipe on Serious Eats!

The Lazy Person’s Guide to Drinking on Labor Day

August 30, 2014 by elana 1 Comment

Yes, I’m aware there’s been quite a number of round ups on the site this summer. But you know what? It’s SUMMER. Give me a break. To continue the trend of taking it easy as we head into Fall, I’m giving you yet another list of cocktails ideas. This time though I’m making sure they’re batched and sitting pretty in your fridge, waiting for you to break out a pitcher or blender to wizz them up at the touch of a button.

Pro tip: get someone else to make the bases for you.

Frozen Negroni Cocktails. In regular flavor and watermelon.

Salted Peanut Old Fashioneds. You should already have these made and in your fridge.

Hibiscus Lime Cooler. Because you should.

Sex on the Beach Sailboat Cocktails. Cocktails you can eat are always a win.

Drunken Apple and RosÃ© Sangria. I just love an excuse to make Sangria.

Sparkling Grapefruit and Lillet RosÃ© Sangria // stirandstrain.com

See? (Sparkling Grapefruit and Lillet RosÃ© Sangria)

Lazy Cucumber Punch….

Happy long weekend everyone! Let me know what you’re drinking!

Spicy Melon Cocktail

August 28, 2014 by elana 2 Comments

Today is one of those days where I’m really not sure what story I want to tell you guys. I originally posted this on Serious Eats last week and if you want, you could read what I wrote about street food vendors over there. I did edit it so that my roadside vendor food poisoning stories did not make an appearance in the article (didn’t seem fitting for the general public). But I still don’t see that as a fitting topic on here either. I guess I could just put up a bunch of photos and give you the recipe. You’d all be OK with that right? OrÂ maybe we can talk about impulse grocery shopping?

The base of this cocktail is the summer melon pictured above. I actually bought thisÂ little guy based solely on a photo I saw online. One great thing about living in a major city like Los Angeles is the sheer number of delivery services available to us. Did you guys see the Booze News where I mentioned you can get booze delivered by underwear models? Yeah, that’s a thing here. But not everything is pointless like that. We have so many farmer’s markets in allÂ corners of the city that one would just assume that on every given day you could drive or bike or walk over to one of them, get your produce for the week and carry on. Somehow that just wasn’t working out for me. Work, unfortunately, was becoming a 7 day a week affair and breaking to get fresh, local produce was suddenly becoming a far away dream.Â

In the past, we’ve used a few of the CSA delivery services. Which, for the most part are awesome and ensures we get fresh, local produce thrown at us every week. The problem was: it wasn’t always what we wanted to work with, or quantities were just wrong. For example, how the hell does one lemon suffice for a whole week? Answer: it doesn’t.

About a month ago we tried out a new service that combined both CSA boxes, single produce items and dairy and pantry staples. Pretty much like a virtual farmer’s market. With free delivery. That melon sat on the page, looking delicious and so more appealing than a regular cantaloupe (even if itÂ wasÂ just, well, a cantaloupe). So I impulse bought it. In fact, I impulsively added a whole bunch of stuff into my cart. And then I saw the price. And then I slowly decided what to put back. I mean, part of being able to pick exactly what you want is also so that you’re not wasting food; I absolutelyÂ hate throwing anything uneaten in the trash.Â

This post is in no way sponsored by this delivery service, which if you’re interested you can check out Good Eggs yourself. They have no idea how much time and effort they are saving me. I’m just admitting to you all how sometimes in life I like to throw money at my problems to try and make them go away. Eating local and seasonal seems like a reasonable cause to throw money at. That cilantro up there also came from them.

OK, so let’s get to the cocktail.

There are a few components to this that are make ahead. You know how I love my projects! It’s probably why I can’t make it out to the farmer’s market. The first is that the melon gets steeped in gin for a few days; it’s so worth it. Next, cilantro gets chopped up and mixed into a simple syrup. Then everything is combined with some Dolin Blanc, lime juice and cayenne pepper. This whole concoction was really based on the fruit cart vendors I see all over Los Angeles. Another food item I used to impulsively buy until I learned just how simple it was to make at home.

For the Melon-Infused Gin:

1 cup London Dry gin, such as Fordâ€™s
1 cup chopped skinned and seeded cantaloupe (about 1/2 melon)

Combine gin and cantaloupe in an airtight container; cantaloupe should be completely covered with gin. Let stand at room temperature for 3 days. Strain into a clean bottle. Refrigerate up to 6 months.

For the Cilantro Simple Syrup:

1 cup water
1 cup sugar
1/4 cup finely minced cilantro leaves and stems

Combine water with sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Add cilantro and let stand for 1 hour. Strain out cilantro. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

For the Cocktail:

2 ounces Melon-Infused Gin
3/4 ounce Cilantro Simple Syrup
1/2 ounce freshly squeezed lime juice from 1 lime
1/2 ounce Dolin Blanc vermouth
Pinch cayenne pepper, plus more for garnish
Melon slice, for garnish

Combine melon-infused gin, cilantro simple syrup, lime, vermouth, and pinch cayenne pepper in a cocktail shaker and fill with ice. Shake until well chilled, about 25 seconds. Strain into an ice-filled rocks glass. Garnish with a melon slice sprinkled with additional cayenne and serve immediately.

A strong juniper palate, along with the herbal and citrus hints found in a London Dry gin style work really well to balance the sweetness of a melon like cantaloupe. Adding the element of grassy cilantro into the mix here gives the whole drink a touch more savoriness. A generous squeeze of lime juice and a big pinch of cayenne transforms the base into a juicy, fruity, spicy cocktail.

MxMo: An Isle Away coconut cardamom foam cocktail

August 25, 2014 by elana 3 Comments

I bet you were wondering what the heck to do with that bottle of cardamom tincture we all made last week. Well, wonder no more!

For awhile I’ve been wanting to pair up coconut and cardamom, and this month fate stepped in and gave me Mixology Monday’s challenge of COCONUT! Want to know more about what exactly MxMo is? Read on here.

This month, Rated R Cocktails challenged us to work with the versatile coconut. A cocktail ingredient that not only gives us several liquid choices, but also offers itself up as a drinking vessel as well! It’s also in the name of the Tiki-inspired supper club I am part of. (We even have a coconut cocktail served in the shell.)

This recipe came about in my search to find a light, refreshing cocktail that wasn’t weighed down by the usual culprit of coconut cream. However, I still found myself wanting to mimic the cream and I remembered awhile back that Todd over at Honestly Yum, did a pear foam last year that had similar structure for what I was looking for: light as air foam that still had a dense appearance. So here coconut water becomes a coconut foam. Adding the cardamom to the foam also meant getting the lovely aroma in there, but not effecting the taste profile I wanted for the cocktail under the foam. This is one of those times where I was looking to transform the drink from first sniff to last sip.

Again, as for many posts, you will need a piece of special equipment. An ISI whipped cream canister makes this fast and gives you a stable foam. I suppose you could whip this up in a stand mixer and then spoon it on your cocktail, but, well, I like an excuse to bring out the toys. All of this is available online and I’ll provide links below.

There was a possibility that this drink was going to make it on to the supper club menu, but we decided to go another direction. Also, I’d hate to ruin the surprise at the dinner when you get one!

The foam makes enough for quite a number of drinks, so if you’re having some guests by, table side foam art is highly encouraged.

Part 1: Make the Coconut Cardamom Foam
adapted from Honestly Yum

7 ounces coconut water
2-1/2 ounces egg whites
2 ounces simple syrup
3-4 drops cardamom tincture (recipe here)

Add all ingredients to a whipped cream canister. Close the canister, shake hard, charge it with a whipped cream charger and refrigerate at least one hour until ready to use. Will keep fresh for up to a week in the refrigerator.

Part 2: Make the Cocktail

2 ounces white rum, such as Selvarey*
2 ounces coconut water
1/2 ounce freshly squeezed lime juice
1/4 ounce passion fruit syrup
cardamom pod for garnish

In a cocktail shaker 2/3 filled with ice, combine rum, coconut water, lime juice and passion fruit. Shake to combine about 20 seconds and strain into a highball glass filled with ice. Using the whipped cream canister pointed straight down over the drink, add foam in a circular motion until the top of the drink is covered, about a 1/2″. Add a cardamom on top for a garnish.

Strong cardamom aroma with a hint of coconut. The cocktail itself is very light and dry. Coconut flavor sits in the back while more of the fruit notes move forward from the passionfruit and this particular rum’s flavor profile. Quite delightful.

Where do I get the equipment from?

Thanks to Rated R Cocktails for hosting this month, and to Fred for keeping the party going!

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit theÂ AboutÂ page.

Adding Aroma to Cocktails: Cardamom Tincture

August 21, 2014 by elana 11 Comments

There’s this Indian spiced rice pudding that I make every now and then. It’s one of those recipes where you have to stand there and stir over a flame for about 20 or 30 minutes. It’s a labor of love, but it’s also a lesson in patience. To have the patience not to scoop out scalding spoonfuls into your mouth because the heavy scent of cardamom is so powerful you have to succumb to it. Maybe it’s just me, but a dish with a nice balance of cardamom is never a let down.

That idea I found is also true in cocktails.

It’s been awhile since I’ve worked on tinctures and this one has been in my “to make” pile for awhile. I made a small batch for you all since a little goes a long way, and if this is for your home bar, quite frankly I wouldn’t want you to end up with more than you could ever use.

Cardamom goes wonderfully with a London Dry style gin and pairs well with lots of citrus. However, it also works great withÂ flavors like coconut and pear. You can use this tincture to add just a few drops to a cocktail, or sprayed over it to give another aroma to your drink experience.Â

This tincture is pretty easy to assemble, it just takes a few days to brew.

1/2 cup grain alcohol
1/3 cup green cardamom pods, slightly cracked (you can use a mortar and pestle to do this easily)

In an airtight container (mason jars with lids work great) combine alcohol and cardamom pods. Swirl to combine and leave in a cool, dark place for 6 days. After 6 days, strain out solids using a fine strainer and cheesecloth. Store in a airtight jar. Flavor will last up to a year.

The aroma the tincture imparts is an intense cardamom smell that has sweet, floral notes.Â Looking for a recipe to go along with this? Stay tuned! One coming up this week.

Happy National Rum Day! ...yup another one of those "holidays"

August 16, 2014 by elana 3 Comments

I’m not going to go on a tirade here about the ridiculous amount of non-holiday “holidays” that have sprung up over the past few years. Instead, here’s a reason to drink today: rum.

Rum and I took a little while to get to like each other, but now we’re totally besties. Here’s a few picks of some of my favorite rum drinks on the site. Enjoy!

Hazy Sunset Cocktail

Sweet Corn and Strawberry Smash

5 Spice Ti’ Punch

Cherry Sumac Swizzle

Mary Pickford Cocktail

The Â El-El After-Dinner Cocktail

Salted Peanut Bottled Old Fashioneds

August 6, 2014 by elana 4 Comments

Visit any bar worth going to for well made cocktails and on almost every menu you’ll likely find printed there (or hand typed cause that bar is really cool) the ubiquitous bottled cocktail. Bottled cocktails feel at once an easy convenience and also something of magic because, quite frankly, who has time to sit and bottle cocktails at home?

Turns outÂ we were all wrong about that.

Bottling cocktails to have on hand at home (or to bring to a party, or give out as baby shower gifts, whatever) is really very easy. Yes, like any project, you need to invest in some basic equipment. The internet is a great source for that (I’ll post some sources below), but if you’re in a town that has a beer supply shop you could also hop on down to one and very likely find these items. Let’s assume you have the booze on hand for a cocktail you’d like to bottle, then all you need are bottles, caps and a capper. And 2 out of the 3 items can be used over and over again.

Now what to bottle?

Last week Serious Eats published a recipe of mine that was a jumping off point to start bottling cocktails at home. I love single serving bottles that can be handed off to guests when they show up late to your house and demand that you make them a fancy cocktail. I’m not a night person, so my brain after 9pm is staticky at best (no one ever shows up for cocktails at 10am). However, if I have a small supply of varying fanciness in the fridge ready to go at a moments notice, then I look cool. And no one can tell I’d rather be in bed then entertaining (until I fall asleep mid-sentence on the couch).

Cocktails that work well in a bottled cocktail form have the standard rules of NO dairy and NO fresh juice due to stability issues (although I’m testing one of those out next week so check back in here!!). Instead of bottling the household standards of a Manhattan or a Negroni, likely choices since they’re all booze, I decided to riff on an Old Fashioned. It being summertime, I wanted a recipe that worked well both in terms of summer flavor and also would work in a bottle. Thus, the Salted Peanut Old Fashioned was born. Using peanuts in an Old Fashioned I’ve seen before, but I see it a lot on the sweet side. For this drink I wanted to cut back on the sugar, and create a more savory profile. The whole idea made me reminisce about late summer baseball games and eating peanuts and you can read all that in the original post. The summer 6-pack of beer was being replaced by a 6-pack of cocktails! Salted Peanut Old Fashioned #Cocktail // stirandstrain.com

Couple facts to point out before we begin:

Water. Water is added to the base since we will NOT be stirring the cocktails. These are stand alone and can be poured right into your mouth and enjoyed from that bottle they’re living in. Or, if you want to get sophisticated, they can be poured into a chilled cocktail glass too. Also, the amount of dilution can be based on YOUR desire as well. Want it to be a tad stronger? Decrease the amount of water, but don’t forgo it altogether unless you want to stir these with ice when you crack them open.
Yes, there is an infusion in the recipe, but nut infusions tend to move rather quickly. 24 hours isn’t that long if you’re already dedicated to the project.
The amount of salt added is to MY taste, not your taste. So if you like things less salty, add less. More salty, add more. You should actually want to drink this.

Ready to start bottling? Let’s go!

Peanut Infused Rye

Note: the peanuts will soak up a few ounces of liquor, so youâ€™ll start with more base rye than you think youâ€™ll need.

16 ounces rye whiskey, such as Rittenhouse 100
1 cup (about 5-6 ounces) raw peanuts

Preheat oven to 350Â°F. Spread raw peanuts on a baking sheet and roast in oven for 20 minutes, stirring halfway through cooking. Let cool. Combine rye and roasted peanuts in an airtight container for 24 hours. Strain peanuts through cheesecloth over a fine strainer, and then strain liquid once more through a new cheesecloth. (If you feel like you’re not getting all the oils/fats/solids out, freeze the mixture for a few hours and scrape off any fats that rise to the top. Thaw, and then use below)

Salted Peanut Old Fashioned

12 ounces peanut-infused rye (recipe above)
9 ounces water
4 ounces simple syrup (1:1 ratio)
12 dashes Angostura Bitters
3/4 teaspoon kosher salt

In a large measuring cup, combine all ingredients. Using a small funnel, pour 4 ounces of the mixture into each bottle. Using a capper, cap each bottle. Refrigerate if youâ€™re using soon or you can store in a cool, dark place for several months.

The aroma is sweet and nutty while the cocktail has a rich, savory flavor that is complimented by the addition of salt. Bottling this will not change the flavors too dramatically (yes, they will meld a bit together) as we are not barrel-aging, we’re stopping the flavors in time. Summertime.

All of the materials to bottle cocktails can be found online and probably at your home brewer store. Want some guidance? Here’s where I got mine: Caps / Bottles / Capper

MxMo: Sweet Corn and Strawberry Smash

July 28, 2014 by elana 11 Comments

For this month’s Mixology Monday, hosted by the Stacy Markow blog, we get to play with the theme “Smashes” (read the whole post here).

You guys might have noticed I’ve had a couple Smashes on here lately, reason being that summer is one of theÂ 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 isÂ 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, CaÃ±a 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 theÂ AboutÂ page.

Zucca Sprezzatura

July 24, 2014 by elana 6 Comments

It might seem a little quiet around here. I’m always making apologies when the posts start to appear less frequently; it’s all that stored up Catholic guilt from my youth. But mainly 1. I’m recovering from our first real stint doing The Coconut Club and 2. it’s hot and I can barely muster the strength to stir a cocktail. So that’s why I’m all about building drinks in the glass right now. Less equipment means less time standing around washing stuff later.

In addition to me just generally being lazy, my family is coming to visit this week and already I’ve been hearing over the phone how they can’t wait to try my “fancy drinks”. Now, I now my mom’s inability to metabolize alcohol: one drink and she’s asleep. If I made her one of my regular “fancy drinks”, she might just sleep for a day. Which… well, as tempting as that sounds, she did fly across the country to see us, not sleep the day away. So that’s where some more low alcohol drinks come in. One whole highball and only a 1/2 ounce of liquor over 40 proof. Instead of making scotch here the star, I’ve turned to Zucca, an Italian amaro that only clocks in at around 16%.

ZuccaÂ leans more towards the sweeter end of the bitter amaro spectrum, without quite evoking the flavor of its namesake rhubarb (although I’ve been schooled on the fact that it’s Chinese rhubarbÂ used in the making of this, which gives the amaro a bitter flavor). What makes this amaro particularly special is the slightly smoky flavor profile that complements its syrupy bittersweetness. For me, itâ€™s a perfect companion to scotch, so Iâ€™ve put them together in this cocktail*.

With these two great ingredients, I’m still considering this fancy. Looking for something a little lighter for the summer? Try this!

1 ounce Zucca
3/4 ounce Scotch, such as Great King St. Artistâ€™s Blend
3 ounces Bitter Lemon soda, I prefer Fever-tree’s
2 dashes grapefruit bitters
lemon peel garnish

In a highball glass filled with ice, add Zucca, scotch and grapefruit bitters. Top with soda and garnish with lemon peel.

Slightly sweet, with a lingering bitterness on the tongue. The bitter lemon soda lightens everything up while adding a different layer of bitterness. The bitters add a floral note both on the nose and the palate. The cocktail is seriously refreshing and an easy to drink summer libation.

*I originally posted this recipe on Serious Eats!

Frozen Cucumber and Green Chartreuse Daiquiri

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