Once upon a time, on a very, very hot summer day I wanted a cocktail so cold that I joked I needed a Cocktail Popsicle. I liked that idea so much I made myself some Pomsicles. It was pretty easy since I had a huge bottle of Pom Wonderful in the fridge as well as Pama Pomegranate Liqueur and Pomegranate Vodka.
I took the opportunity to dip a few in chocolate "magic shell", an ice cream coating that solidifies when it hits something very cold, like ice cream or popsicles. I love chocolate and fresh fruit together, I wasn't going to miss that opportunity.
POMSICLES Frozen Pomegranate Ice Pop Cocktails
INGREDIENTS For 1 ice pop - (For 6 standard 4 ounce ice pops) 2 Tbsp. (6 Oz.) Pomegranate Vodka 1 Tsp. (1 Oz.) Pama Pomegranate Liqueur 5 Oz. (30 Oz.) Pom Pomegranate Juice 1/2 Oz. (3 Oz.) Fresh Lemon Juice 1 Tbsp. (6 Tbsp.) Pomegranate Arils (Seeds)
OPTIONAL GARNISH: Magic Shell Chocolate Coating
TOOLS: Pitcher with a spout
DIRECTIONS Mix all the ingredients together in a large pitcher. Pour mixture into the molds, leaving a little room at the top for expansion as the liquid freezes. Wipe off any spills or drips so they won't cause the ice pop to stick in the molds. Pop in the freezer overnight. (If you are using molds that require adding wooden popsicle sticks, freeze the pops until partially frozen - about three or four hours - then slide the stick gently into the center of the pop. If the stick stands on it's own you can then continue to freezing the pops overnight. To remove the pops from the molds simply dip them in a bowl of warm water or just let them sit out for a few minutes before removing the ice pop from the mold.
Just before eating or serving, if you like the chocolate coating idea, pour some of your Magic Shell into a glass then dip in the tops of your Pomsicles.
STORAGE TIP I like to remove my Boozesicles™ from the molds, pop them in individual plastic baggies and refreeze for an hour before serving. They seem to solidify a bit better and they can be kept in the baggies for several weeks as well.
Summer is here and it's time for some frozen booze! When the blistering heat waves roll in it's time to find a cool way to chill down at the end of the day and these chilled out cocktails will do the trick.
THE CHOCOLATE MARTINI. There are many variations on this classic and you can find most of them in my Chocolate Cocktails page, but this is the very first Chocolate Martini I ever had and it's still in my top ten favorites because there is something so soothing about chocolate. We women have known this forever and finally the world has come around to our way of thinking. You no longer have to feel guilty about your chocolate obsession. Just be prudent, this is a powerhouse of a cocktail and it tastes so good it's very easy to overindulge. CHOCOLATE IS GOOD FOR YOU! There are over 300 chemicals contained in chocolate, someday someone had to find some that were good for us and they did. One study has shown that the smell of chocolate might relax you by increasing theta waves in your brain. Chocolate contains small amounts of a chemical called phenylethylamine (PEA) which is a mood elevator, but we knew that already, didn't we? According to the Mayo Clinic studies, the stearic acid in chocolate is a neutral fat that does not increase bad cholesterol. The cocoa butter in chocolate has oleic acid which is a mono-unsaturated fat - the same type of fat found in olive oil which might actually raise good cholesterol. Chocolate also contains proteins, rivoflavin, calcium and iron. What more can you ask from a cocktail? TheBest CHOCOLATE MARTINI Recipe Around
INGREDIENTS 3 Oz. Chocolate Vodka 1 Oz. White Creme de Cacao Splash of Kahlua Optional: For a creamy, less aggressive cocktail add 1 Oz. Half & Half
Garnish: Chocolate Sprinkles Rim
DIRECTIONS Dip your glass rim in some of the Kahlua and then into the chocolate sprinkles. Chill the glass in the freezer to cool. Pour the vodka, white Creme de Cacao, Kahlua and the half & half (if you opt for a creamier martini) into a cocktail shaker with ice and shake vigorously until chilled. Strain into a chilled cocktail glass and serve. "There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles." - Anonymous
NOW there's five basic food groups - just add Chocolate Martinis.
A full color illustration of the famous double rum Tiki cocktail, the Mai Tai. The drawing shows a rocks (old fashioned) glass filled with ice and each ingredient portioned out according to the cocktail recipe ratios. The cocktail rendering includes garnishes of a Maraschino cherry, an orange slice and a pineapple wedge.
The drinks name Mai Tai, curves across the top, the recipe ingredients are alongside the cocktail glass. The background is a graduated deep rust to lime green with white polka dots.
Have you seen those low calorie boozy "Vodka Martini" type ice pops showing up in Costco and other places?
They are a great idea for summer cocktail hour and parties; they're icy cold, refreshing and low ABV (alcohol by volume), which is very popular now and a good idea for hot temperatures. But, at only 100 ml. each (3.4 ounces), they're pricey and it will take a few of them to equal one typical cocktail. They sell for around 3 bucks each and are loaded with artificial coloring, flavoring and sweeteners. Furthermore, at less than 4 ounces each with an 8% ABV, how many would your happy hour guests slurp down at 3 bucks a pop? You know what I say about that?DIY BABY!You can have healthy, refreshing ice pops galore, and at a price that won't offend your wallet. LET'S FREEZE SOME ADULT ICE POPS!Alcohol alone doesn't freeze at normal freezer temperatures but when you mix it with the right amount of non-alcoholic liquid that changes. I've found the formula that works the best is a 1 to 5 alcohol to mixer ratio, using a standard 40 proof spirit. This should give you approximately an 8% ABV ice pop. (Higher ABV spirits will require a higher mixer ratio to freeze, but standard vodka, rum, gin, tequila and whiskies are around 40 proof and some liqueurs even less.) Each one of the 100 ml. (3.381 ounces) "vodka martini" pops are 100 calories. Homemade 100 ml. cocktail ice pops using fresh juices and purees will end up at or under 100 calories, BUT without the artificial sweeteners, flavors and colorings. If your mixer is tea or coffee that should be even lower. That gives you the same or a lower calorie count of the pre-packaged ice pops but without the artificial ingredients. BINGO! HEALTHIER, HOMEMADE BOOZESICLE™ ICE POPS that are still low in calories and also meet the popular lower ABV cocktail trend! Because these cocktails are eaten, you can also use a fresh fruit puree instead of a juice and, because the puree includes all the pulp, each homemade ice pop is full of even more vital nutrients and fiber. Homemade alcohol infused ice pops are easy, a lot of fun to make and your choice of frozen cocktail flavors is endless. Now I ask you, why shell out big bucks for their boring flavors when you can really punch up those ice popsicles for a lot less? Below are just a few of the flavors I came up with for this experiment. I've been chilling with fun ice pop cocktails all week and the rest are headed to a Fourth of July barbecue.*
The Martini Diva'sBOOZESICLE™ ICE POPS TOOLSZipsickle style ice pop freezer bags. I ordered mind on Amazon.Mixing pitcher, shaker or glass.Funnel. BASIC ICE POP DIRECTIONS1. Add in 1 part of decent but reasonably priced 40% or less ABV spirit and/or liqueur.2. Then add in at least 4 parts of a non alcoholic liquid like fresh juices or purees, tea, coffee, yogurt. Feel free to add in a splash of lime or lemon juice to brighten things up.3. Freeze overnight. I was not so concerned about calorie count as I was about creating healthy, delicious ice pops and used a few things like bitters for complexity and to balance sweetness. I also used homemade grenadine, flavored vodkas, cream of coconut and flavored yogurts to sweeten without adding sugar. However, the bitters were only a dash or two and have almost nil calorie count, the flavored spirits were already accounted for in the liquor ratio and the sweeteners like grenadine or cream of coconut were only around a teaspoon per pop.
MY BOOZESICLE™ FLAVORS(Remember the 1:5 Booze to Mixer Ratio!) BERRYTINI: Fresh Blueberry Juice, Fresh Raspberry Juice, Homemade Grenadine, Strawberry Vodka BLUE LEMON DROP: Fresh Lemon Juice, Vanilla Vodka, Blue Curacao CAFFÈ ICED LAIT: Coffee, Irish Cream Liqueur, Scrappy's Chocolate Bitters CARAMEL APPLETINI: Caramel Vodka, Apple Pucker, Apple Juice CHERRYTINI: Frozen Dark Cherries, Whipped Cherry Vodka CREAMSICLE: Orange Vodka, Fresh Orange Juice, Vanilla Yogurt. DREAMSICLE: Whipped Cream Vodka, Fresh Raspberry Puree, Vanilla Yogurt. KEY LIME PIE: Key Lime Yogurt, Fresh Lime Juice, Whipped Cream Vodka MELON: Fresh Cantaloupe Juice, Watermelon Vodka, Scrappy's Grapefruit Bitters PEACH MELBA: Raspberry Vodka, Peach Puree, Raspberry yogurt, Scrappy's Cardamom Bitters PINÃ COLADA: Pureed Fresh Pineapple, Cream of Coconut, Coconut Rum RAZZATINI: Raspberry Vodka, Cointreau, Fresh Raspberries SOUR APPLE: Apple vodka, Apple Pucker, Apple Juice SPICY WATERMELON: Watermelon Vodka, Watermelon Juice or Puree, Lime juice, Dash of Hot Sauce. STRAWBERRY SUNDAE: Strawberry Vodka, Strawberry Puree and Vanilla Yogurt. You can play with the flavors to suit your taste and just multiply the ingredients to make batches of the each flavor. * I even made a pile of booze free ones for the children where I just left out the booze. I used some natural food colorings to make the kiddies ice pops in blues, purples and greens to make sure the parents could be sure no little ones got a buzz on.
What is a classic martini recipe? Ask a thousand people, you'll get a thousand different versions of the original martini recipe. Make no mistake, the real, classic martini is a gin martini. I don't mean to offend you vodka proponents but gin was the spirit used in the original martini way back in 1911 and is still considered essential to a "real" martini.
Folks will argue until doomsday about ratios of gin to vermouth, whether to stir or shake, over or up, liquor brands and every other single part of the cocktail and it's mixing process. The martini is such a very personal drink it's an age old debate at the bar. But one thing about the vermouth amounts ... if there's no vermouth at all it's not a martini. It's just gin. Got it?
Once upon a time I was not a true martini lover. I loved the glass but I was not ready for gin. That has changed, a lot, and I happen to adore gin and gin cocktails these days, including the martini. Gin and martinis are both acquired tastes. I have acquired them. I have also played around with the recipe myself quite a bit and love Dirty Martinis, Smoky Dirty Martinis and hundreds of cocktails I have designated as "designer martinis", but if someone asks me for a martini with no additional provisos this is the cocktail they will get.
4 Parts Bombay Sapphire Gin
1 Part Noilly Prat Dry Vermouth
Garnish: 3 Honking Big Green Olives with Pimento
Tools: Mixing Pitcher, Hawthorn Strainer
Glass: Martini/Cocktail, of course
Chill the gin, chill the glass, chill the pitcher. The vermouth should already be in the fridge!
IF YOU PLAN A TOAST TO THE LATE ANTHONY BOURDAIN TONIGHT, THIS IS THE COCKTAIL YOU SHOULD BE DRINKING
I woke up this morning to the tragic news that chef, author and travel guru Anthony Bourdain had died. Shocked and terribly saddened, I went on to discover he had died by his own hand, which drove me deeper into my sadness. The loss of someone you admire is difficult and it is made more so when you discover they took their own life. My heart goes out to his family and his close friends.
At the top of my personal Bucket List was the hope to meet, and maybe even dine with, Mr. Bourdain. It probably was never going to happen, now it never will. I admired his outspoken view of the world, his honesty and the way he embraced life and will miss checking his Twitter feed to see who or what he was currently taking to task. I'll miss not having new episodes of his gustatory travel adventures and his nearly always controversial appearances and talks elsewhere.
Anthony Bordain was the rock star foodie who showed us how to globally drink and eat and one of his favorite cocktails was the Negroni.
Late Night Eats: How To Make A Negroni With Anthony Bourdain (Late Night with Jimmy Fallon) - YouTube
Tonight I shall lift a Negroni and toast a gentleman who, on a daily basis, made me laugh, made me learn and made me question myself and the world around me. I will say cheers and goodbye to a unique individual I came to admire in the years since I first read his book No Reservations and I will do so with a Negroni in hand.
The Sex and The City version of the Ruby Cocktail was created by the Florida Citrus Commission to boost sales of Florida grapefruit. To further encourage grapefruit sales the recipe was proposed to the creators of SATC as a replacement for the what had been the signature drink of Carrie, Samantha, Charlotte and Miranda, the Cosmopolitan. The producers liked the idea and the SATC Ruby made its debut in Season 4's Episode 12 "Just Say Yes". Eventually, the more widely recognized Cosmo made it back as the SATC signature drink in following episodes (as well as the first Sex And The City movie) and the Ruby went into the same sitcom oblivion as the flock of discarded SATC paramours.
It's really too bad The Ruby didn't stick around because I personally prefer the fresh ruby red grapefruit juice spiked with citrus vodka over the ubiquitous cranberry, vodka and lime Cosmopolitan.
6 Oz Fresh (Florida) Ruby Red Grapefruit Juice
3 Oz Citrus (Absolut Citron) Vodka
Garnish: Sugar Rim, Grapefruit Twist
Tools: Cocktail Shaker
Glass: Large (10 ounce) Martini/Cocktail
Shake ingredients with ice, strain into the sugar rimmed, chilled glass then garnish with a grapefruit twist and serve.
I loved grape juice, grape soda and grape candy as a kid. As an adult I kind of left them behind because they were too sweet. Then, one day, I discovered that adding booze fixed that problem. Now I have a tidy little list of fun grape flavored cocktails and I get to feel like a kid again, only with a little buzz.