Summer has returned to Muskoka!!!!!
Strawberry-Kiwi Frozen Mojitos
- 1 ½ cups chopped strawberries, frozen
- 1 ½ cups chopped kiwi, frozen
- 3 tablespoons simple syrup, divided
- 8 fresh mint leaves, divided
- 3 ounces rum, divided
- 3 ½ cups crushed ice, divided
- Strawberry and kiwi slices, to garnish
- Mint leaves, to garnish
- In a blender, combine the 1½ cups frozen strawberries, 1½ tablespoons simple syrup, 4 mint leaves, one shot of rum, and 1¾ cups of crushed ice (if you have whole cubes, crush them in the blender first). Blend until well combined and slushy-like.
- Pour the strawberry mojito into 3 (8 oz) glasses, filling half-way.
- Rinse out the blender jug and combine the remaining 1½ cups chopped kiwi, 1½ tablespoons simple syrup, 4 mint leaves, shot of rum, and 1¾ cups crushed ice. Blend to desired consistency.
- Pour the kiwi mojito over the strawberry mojito.
- Garnish with kiwi, strawberry, and mint.
- Serve immediately.
recipe “stolen” from host the toast 😀
≈Laugh loudly, Love generously, Care deeply, Speak kindly≈
Well it’s Friday.
I have fallen off the wagon.
I have had 2 bottles of beer since I came home around 5, so that’s not too bad, about 1 beer per hour…tee hee hee 😀
I think I will have one of these next 😀
1 1/4 ounces coconut rum (recommended: Malibu Rum
Pineapple juice, to fill
I have had Malibu coconut rum with Five Alive and Mango juice very, very nice!
I’m off to meet daughter #3 who has been enjoying an extended vacation with Grandma, niece #1 and niece #2 oh and of course my lovely sister…:D From there we are travelling two hours north to my brother’s house to drop off niece #2.
Cucumber-Tea-Ni is the winning cocktail from the February 2013 Green Cocktail Contest.
Created by Mixologist Jason Walsh, head mixologist at Bistro La Promenade in New York City.
The recipe for the syrup is below and is very easy to mix up and I think you will find it useful in other cocktails as well. The vodka recommended here is Tito’s, a vodka produced in Texas. It is distilled from corn, making it a very interesting addition to this cocktail that will be ideal anytime and for any occasion.
- 1 1/2 ounce Tito’s Vodka
- 1/2 ounce Yellow Chartreuse
- 1 ounce Sencha Green Tea Syrup* (recipe below)
- 3/4 ounce fresh lemon juice
- 1 inch thick English cucumber
- Cucumber slice and mint sprig for garnish
- In a mixing glass, muddle one slice of cucumber.
- Add the other ingredients.
- Add 6 ice cubes, shake, then strain into a 7 oz coupe glass.
- Garnish with a slice of cucumber and sprig of mint.
*Sench Green Tea Syrup:
- 1/4 cup Sencha Green Tea Leaves
- 3 1/2 ounce sugar
- 7 ounce hot boiling water
- Combine Sencha leaves in pot with hot water that is around 180 degrees.
- Let over brew to bring bitterness out (around 7 minutes).
- Strain with a fine strainer and discard used Sencha tea leaves.
- Add sugar and stir until dissolved. Refrigerate in glass jar.
Gin and Juice
•1-1/2 ounces gin
•1 ounce fresh orange juice
•1 ounce fresh pineapple juice
•Sprigs of fresh mint
1.Mix gin, orange juice and pineapple juice together in a chilled martini mixer. Pour mixture over ice and garnish with fresh pineapple and a few sprigs of mint. Enjoy!
“The church is near, but the road is icy. The bar is far, but we will walk carefully.” – Russian Proverb.
- #2 Gin Fizz Cocktail (cocktailchallenge.wordpress.com)
- Happy Hour: Pineapple Citrus Fizzy (lilboandgnomie.wordpress.com)
- Thirsty Thursday: Summer Breeze (velociriot.org)
- Recipes for Vodka Drinks (healthfoodsandlife.wordpress.com)
- Recipes for Vodka Drinks (healthnfitnesstips4u.wordpress.com)
- Mighty Thirst: Tangelo Cooler (mightygirl.com)