Sweet

Tropical Mango Frosé

July 13, 2018 by Natalie Leave a Comment

We all know that rosé and frosé have been pretty much the official drinks of Summer for the last few years now. I love a glass of pink wine on a hot day, so why not make it frozen as well? I’ve teamed up with Kinky Beverages to bring you this delicious and refreshing recipe for Tropical Mango Frosé using their Kinky Pink variety. Kinky Pink is a liqueur made with super premium vodka that has been distilled five times with succulent mango, blood orange, and passion fruit. It is the perfect addition to frosé because it adds so much fruity flavor and a little bit more ABV.

Tropical Mango Frosé, serves up to 6

1 bottle of Rosé (I used Le Grand Noir)

3 oz. Kinky Pink

1 1/2 oz. lemon juice

1 cup of fresh or frozen mango

2 large ice cube trays

blender

Last year I developed an easy frosé recipe on Palm Springs Style. Instead of freezing the rosé and additional ingredients in a sheet pan and scraping it to make shaved ice I made rosé ice cubes. This allows you to blend the frosé to order without the mess and also lets you tailor how many serving you’re making.

First, make the rosé ice cubes by pouring the wine into your ice cube trays. Top each mold with a little bit of water just to ensure proper freezing. I cut my mango fresh and also froze it ahead of time. The key to a great frosé is having as many of the ingredients frozen before blending. That makes the consistency of the frosé more thick and slushy like.

Next, in the pitcher of your blender add 1 cup of frozen mango, 1 1/2 oz. lemon juice, 3 oz. Kinky Pink, and 6 rosé ice cubes (about a half a bottle). Blend on high and then pour into your desired serving vessel. If you want to make 1 serving cut this recipe in half and if you want to serve 6 people double it. Garnish your frosé with an edible flower like an orchid.

Sip and enjoy!

I’m so glad I decided to use this Kinky Pink in my Tropical Mango Frosé. It adds so much bursting, fruity, tropical flavors and compliments the fresh mango and wine so well. I thought this recipe was sweet enough without adding any additional sugar. If you feel that you want this Tropical Mango Frosé more on the sweeter side, I would recommend adding 3/4 oz. of simple syrup to the recipe above. I hope you’re enjoying your Summer and make sure next time you’re sitting poolside to whip up a batch of this Tropical Mango Frosé. Or if you’re like me, just drink it and pretend you’re poolside. Either way, the flavors will most certainly transport you somewhere tropical or wherever your heart desires´. 😉

Boozy Cold Brew Popsicles

July 6, 2018 by Natalie 3 Comments

I reach a point every Summer when it just gets too damn hot. That is when everything I eat or drink has to be frozen. Coffee is no exception! I teamed up with Chila ‘Orchata Cinnamon Cream Rum to bring you these delicious Boozy Cold Brew Popsicles. Staying cool, caffeinating, and getting a buzz are all pretty high up on my priority list. Boozy Cold Brew Popsicles are the perfect treat when an iced coffee just isn’t going to cut it!

Boozy Cold Brew Popsicles, makes 10 popsicles

2 cups cold brew

1/4 cup sweetened coconut condensed milk

1/4 cup Chila ‘Orchata Cinnamon Cream Rum

popsicle mold

popsicle sticks

First, add 1 cup of cold brew to a bowl with sweetened coconut condensed milk and Chila ‘Orchata. Stir well and taste. If you want this mixture sweeter you can add either more coconut condensed milk or rum cream. Pour the cold brew-milk mixture into the popsicle molds only filling each one halfway. Place in freezer for about an hour.

Next, insert popsicle sticks and top off each mold with the remaining cold brew. Freeze for 4-6 hours but I always recommend letting them freeze overnight.

The recipe for these Boozy Cold Brew Popsicles couldn’t be more simple. They are so easy to put together even with the layering. Chila ‘Orchata is smooth, creamy, with a little hint of spice. It is a unique blend of Puerto Rican rum, real dairy cream, Tahitian vanilla, and exotic cinnamon. All the flavors of Chila ‘Orchata are wonderful for use in coffee and made these Boozy Cold Brew Popsicles extra delicious.

I’m usually a black coffee/cold brew drinker but adding a creamy latte element to these popsicles made them sweet, flavorful and refreshing. My new favorite thing to use in recipes is coconut condensed milk and it added just the right amount of sweetness and complimented the additional vanilla and cinnamon notes from the Chila ‘Orchata.

These Boozy Cold Brew Popsicles would be an amazing addition to any Summer brunch party. For me, I’d enjoy one on any regular afternoon just to pretend I’m on vacation. Hopefully, the cold brew kicks in and makes me semi-productive though. Another great idea: use them as a giant ice cube in your coffee! Stay cool everyone and if you’re giving these a try at home don’t forget to chime in on the comments below. xo

Summer Solstice Sparkling Chamomile Sangria

June 21, 2018 by Natalie 2 Comments

The Summer solstice marks the official start of Summer. With it brings the longest day and shortest night of the year. You might need sangria for the longest day of the year, correct? In light of Summer solstice, I made Sparkling Chamomile Sangria with Santa Margherita Prosecco Superiore D.O.C.G. just for the occasion. After all, I do wait all year for the first day of Summer — every year. A delicious bubbly wine together with chamomile tea, elderflower liqueur, lemon, and strawberry seems like the perfect combination to ring in the first day of Summer.

Today also marks my 2nd blogiversary. I can not believe it! We’re going to need more prosecco!

Sparkling Chamomile Sangria, serves 4-6

1 bottle Santa Margherita Prosecco Superiore D.O.C.G

2 cups chamomile tea

3/4 cup lemon juice

1/2 cup gin

1/2 cup sugar

1/4 cup elderflower liqueur

lemon wheels

strawberries

First, bring 2 cups of water to a boil in a saucepan. Add 2 chamomile tea bags and let steep 5 minutes. Remove bags and discard. While tea is still hot add your 1/2 cup of sugar and stir until fully dissolved.

Next, cut up the fruit and then add it to your pitcher or large serving vessel. Pour tea, lemon juice, gin, and elderflower liqueur into the vessel and let sit in the refrigerator for at least 3-4 hours. The longer you let the fruit steep the better!

Just before serving your Sparkling Chamomile Sangria, add ice and finally top with a bottle of Santa Margherita Prosecco Superiore D.O.C.G. In this recipe, I only used 1 bottle of prosecco, but if you want to make a boozier sangria I suggest using 2 bottles instead.

I love adding an iced tea element to cocktails in the Summer. Especially in sangria and punches! Tea adds a lot of fruity, floral, and herbal elements that can compliment wine and spirits nicely. In this case, the chamomile adds floral notes that are a perfect match to the aromatic, fresh, fruity, and sweet floral aspects ofSanta Margherita Prosecco Superiore D.O.C.G. Santa Margherita grows luscious, aromatic Glera grapes in the gentle hills of Valdobbiadene, a town synonymous with the finest Prosecco Superiore, and DOCG status – the highest and most distinctive classification possible.

Please sip and enjoy this delicious Sparkling Chamomile Sangria. I’ve been waiting a long time to say this — happy first official day of Summer everyone!

Summer Mocktails with Red Bull

June 20, 2018 by Natalie

Recently I teamed up with Red Bull to make some Summer mocktails to celebrate the release of their Red Bull Summer Edition Coconut Berry. The Coconut Berry might be my favorite flavor yet but I’ve also put together mocktails using Red Bull Green Editon and the Yellow Edition (my other two favorite flavors). The Green Edition tastes like kiwi and apples and the Yellow Edition tastes like a mix of tropical fruits with passionfruit shining through the most.

I was pleasantly surprised at how easy Red Bull was to mix with. These flavors are fruity and absolutely perfect for topping off your drinks with for Summer. Because who doesn’t love a little energy boost in their drinks? I certainly need all the energy I can get! I loved how these mocktails turned out which is why I decided to share them with you here.

In Love with the Coco, makes 1 serving

4 oz. Red Bull Summer Edition Coconut Berry

1 oz. coconut milk

1 1/2 oz. pineapple juice

1/2 oz. orange juice

4 strawberry halves

First add pineapple, orange, and strawberries to a cocktail shaker and muddle. Next, add coconut milk and then shake with ice and pour into your serving vessel over ice. Finally, top with Red Bull Coconut Berry. Garnish with coconut flakes, freshly grated nutmeg, and a strawberry wedge.

Lime So Fine, makes 1 serving

4 oz. Red Bull Green Edition

1 oz. lime juice

1 oz. cucumber juice

Splash Red Bull Lime Edition

mint, green grapes, green apple slices, for muddling

First add lime and cucumber juice to a cocktail shaker with a handful of mint, 5 green grapes, and 2 apple slices. Next, muddle and then add ice and shake. Strain into your serving vessel over ice and top with Red Bull Green Edition and a splash of Red Bull Lime Edition. Garnish with 2 cucumber slices and a mint sprig.

Hello Sunshine, makes 1 serving

4 oz. Red Bull Yellow Edition

1 oz. lime juice

3/4 oz. ginger syrup

club soda

5 mango chunks

First add lime, ginger, and mango to a cocktail shaker and muddle. Next, add ice, shake, and then strain into your serving vessel over ice. Top with Red Bull Yellow Edition and a splash of club soda. Garnish with a lime wheel and ginger candy.

I’m totally in love with all of these Summer mocktails that it’s hard to pick a favorite! I hope you’ll be giving these Summer mocktails with Red Bull a try at home. I’ll be enjoying quite a few myself. xo

Chill Out with these Iced Coffee Recipes for Summer

June 19, 2018 by Natalie 1 Comment

Happy Tuesday everyone! Who needs a coffee? Definitely me! Is anyone else addicted to iced coffee in the Summer? Luckily I’m working with Nespresso for this next post and sharing two delicious iced coffee recipes. This Summer Nespresso is releasing a new line of iced espressos for their Vertuo System. The limited edition espressos are more concentrated and have been specifically designed to be poured over ice to deliver a refreshing beverage.

Mint + Vanilla Cafè Shakerato, makes 1 serving

1 Inspirazione Shakerato capsule

4 Nespresso ice cubes

1 tsp. mint/vanilla syrup*

*First, make your mint/vanilla syrup. Add 1 cup of water, 1 cup of sugar, 1 big bunch of mint, and 1 vanilla bean (scrape the inside) to a saucepan. Heat over medium heat, whisking constantly until the sugar dissolves. Simmer for about 10 minutes and then remove from heat and let completely cool. Strain out the mint and vanilla bean and store in a jar or bottle.

Extract 1.35 oz. coffee into a 12 0z. glass over Nespresso ice cubes. Add 1 tsp. (or more if desired) of mint vanilla syrup and shake or stir the drink. Garnish with a mint sprig. Adding Irish whiskey to this iced coffee is perfect for a summery Irish Coffee variation.

I was inspired by a classic Irish Coffee for the Mint + Vanilla Cafè Shakerato. Incorporating mint into this iced coffee by making a mint syrup turned out delicious and super refreshing. The vanilla adds a hint of sweetness and flavor that compliments the coffee perfectly. Making coffee cubes is easy. Just brew some coffee, pour it into an ice cube mold, and send it to the freezer. Coffee ice cubes keep your iced coffee cold and add more coffee instead of watering it down!

Island Coffee, makes 1 serving

1 Inspirazione Salentina capsule

4 Nespresso ice cubes

1 oz. dark rum

1 oz. coffee liqueur

2 tbsp. condensed coconut milk

Add Nespresso ice cubes to a glass and pour in the dark rum and coffee liqueur. Extract 1.35 oz. coffee on top. Next, add your condensed coconut cream and stir until incorporated. Garnish with coconut flakes and freshly grated nutmeg. For a booze-free version omit the rum and coffee liqueur.

Have you ever had a Vietnamese Iced Coffee before? They are delicious and are kind of my guilty pleasure. Usually, I’m strictly a black coffee drinker but adding condensed milk to iced coffee is so tasty! Instead of using regular sweetened condensed milk I bought condensed coconut milk. Using condensed coconut milk is the perfect way to add sweetness and a tropical element that makes this iced coffee super Summery. Bonus that it is also dairy-free which makes this iced coffee vegan as well!

The Vertuo System makes mornings so much easier when you can brew a cup for a quick fix. Before the VertuoPlus, I was making pour-over coffee — which I love — but it requires a lot of effort and time. Sometimes in the morning, I need a fast cup of coffee that still taste good so I can start tackling my emails and get to work! I’m honestly so impressed with the quality and flavor of the coffee and how this system brews. The possibilities are endless and it keeps stress levels low (which I need).

I love iced coffee and I’m so happy to be able to make it at home now. The great thing about both of these recipes is you can serve them with or without booze. That makes them appropriate for morning and if you need a pick me up at happy hour or after dinner, then add some spirit! I hope you will give both of these recipes a try and don’t forget to check out the VertuoLine system and you can purchase all your espressos here. Happy brewing!

This post is sponsored by Nespresso. All opinions expressed in the post are my own and not those of Nespresso. Thank you for reading the sponsored content that makes Arsenic-Lace possible!

Cara Cara Mezcal Sour

April 25, 2018 by Natalie 3 Comments

I’m gearing up to celebrate Cinco de Mayo with one of my favorite Mexican spirits, Mezcal. I’ve used this smokey agave spirit in a bright and refreshing Cara Cara Mezcal Sour that is perfect for the occasion. If you’re not familiar with mezcal or how it differs from traditional tequilas — I’m giving you the rundown on the blog today. My palate has transformed over the years and I think I’m ready to come out and say that mezcal has definitely become one of my favorite spirits.

Tequila is a type of mezcal, much like how scotch and bourbon are types of whiskey. The definition of mezcal is any agave-based liquor. This includes tequila, which is made in specific regions of Mexico and is made from only blue agave. Mezcal can be made from more than 30 varieties of agave. The most common varieties of agave used for mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90% of mezcal.

While there is some geographical overlap, tequila and mezcal primarily come from different regions of Mexico. Tequila is produced in five places: Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, which is where the actual town of Tequila is located. Conversely, mezcal is produced in nine different areas of Mexico. They include Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca. Which is where 85 percent of all mezcal is made.

Both tequila and mezcal are made from harvesting the core of the agave plant, otherwise known as the “piña.” However, that’s where the similarities in production end. Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal.

Are we ready to make some drinks now? All this talk about mezcal has got me feeling thirsty!

Cara Cara Mezcal Sour, serves 1

2 oz. mezcal

1 oz. cara cara orange juice

1/2 oz. lemon

1/4 oz. agave

1 egg white

1 orange wheel for garnish, I used a candied orange

When I’m making sour cocktails I like to use a two-sided shaker. First, crack your egg and separate, only adding the white of the egg to the larger side of your shaker. I do this to keep the egg white separate from the rest of my ingredients until I’m ready to shake. Add the rest of the ingredients to the smaller side of your shaker. When you’re ready, pour the smaller side of your shaker into the larger side and dry shake. Open, add ice, and shake again. Shake as hard as you can! Strain into a coupe glass and garnish with an orange wheel.

I recently made a delicious no-bake mimosa tart for Palm Springs Style that I topped with candied oranges. I had a few extras so I garnished this drink with a candied orange. You can use a fresh slice or check out that post to see how I made the candied oranges. It was so easy and they turned out oh so delicious. You should probably just make that mimosa tart while you’re at it. You’ll thank me!

I think this Cara Cara Mezcal Sour is my favorite sour ever! Cara Cara oranges have a distinct pinkish-red and orange flesh. It’s not just their beautiful color that makes them stand out — they have a remarkable taste that goes right along with it. Compared to traditional navels, Cara Caras are sweeter, slightly tangy, and less acidic, with a hint of red fruit, like cranberry or blackberry. Using Cara Cara in this drink made it so bright, fruity, and refreshing. Plus I love that peachy hue it has!

I loved garnishing it with an orange wheel because the egg white foam kinda puffed up around it. It was seriously stunning! I hope you have some fun plans for Cinco de Mayo. I’ll be sipping on mezcal, most likely in the company of tacos. That’s not too far off from everyday life though. 😉 Stay tuned for some more drink ideas for Cinco de Mayo. I have some delicious drinks going up on Palm Springs Style and A Beautiful Mess because there can never be too much tequila!

Bake This: Bourbon Banana Bread

April 2, 2018 by Natalie Leave a Comment

I have been trying to make Bourbon Banana Bread all Winter long. Even though technically it is now Spring, it did snow this morning to my dismay. Boozy baked goods are still acceptable if it’s snowing right? I promise that adding bourbon to this banana bread recipe won’t make you drunk before noon, but it does add so much delicious flavor to both the bread and glaze.

Another reason it took me so long to make this recipe is every time I went to the supermarket they were out of bananas. I know it sounds strange, but it must have been the banana shortage of 2018. I even took photos and sent them to Ethan of empty spaces in the stores where bananas use to be. Like Gwen Stefani said, “This shit is bananas, B-A-N-A-N-A-S!”.

Bourbon Banana Bread

1/2 cup unsalted butter, softened

1/2 cup dark brown sugar

2 eggs

1 tsp. vanilla extract

3 ripe bananas, mashed

2 tablespoons bourbon (I used Few)

1/2 cup sour cream

1 3/4 cup all-purpose flour

1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

bourbon glaze

1 cup confectioner’s sugar

4 tbsp. bourbon

splash of milk to thin

Preheat the oven to 350°F and grease a loaf pan and line with parchment paper. In a large bowl of your electric stand mixer with the paddle attachment, cream together the butter and sugar together. Add in the eggs and beat until combined. Stir in vanilla, mashed bananas, bourbon, and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Gradually add dry ingredients to your wet ingredients and stir until just combined.

Pour batter into a greased loaf pan lined with parchment paper. I love to use parchment paper so that the bread is easily removable from the loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Let bread cool in the pan for 10 minutes, then remove from pan and cool completely on rack.

Make the glaze while the bread is cooling. Stir together the sugar and bourbon, adding a touch of milk to thin to glaze consistency. Pour or spread the glaze on the cooled bread.

This is by far my favorite recipe for banana bread. Some recipes that I’ve tried in the past just don’t have enough banana in them. One or two just isn’t enough for me, I feel like adding a third is definitely the sweet spot. The other secret to making great banana bread is sour cream. Adding it produces a superior bread that is moist and delicious. Let’s talk about that bourbon glaze, which is so easy to make and delightfully boozy.

I’ll be making this Bourbon Banana Bread whenever I have too many bananas turning brown on my hands, which happens almost too often. Lately, I’ve been freezing them for smoothies too! I love the flavor the bourbon adds to this bread but you could also experiment with other spirits. Adding dark rum and coconut would be a great Summer variation. I guess maybe I have some experimenting to do. If you decide to make this Bourbon Banana Bread make sure you chime in on the comments below. I’d love to hear how it turns out. xo

Celebrate Easter Weekend with the Carrot Painkiller

March 30, 2018 by Natalie Leave a Comment

If you’re looking for the perfect Easter cocktail then look no further then the Carrot Painkiller. Did you really think I wasn’t going to give you something delicious to sip on this weekend? I’d never let you down and this Carrot Painkiller will surely not disappoint your taste buds.

If you’re not familiar with the classic Painkiller cocktail it is a riff on the Piña Colada. You know how much I love Piña Coladas and given a chance, I will basically turn anything into a Piña Colada. The original Painkiller was created in the 1970s by Daphne Henderson at the Soggy Dollar Bar on the Island of Jost Van Dyke in the British Virgin Islands. It is a blend of rum, pineapple juice, orange juice, and coconut. This cocktail is associated with tiki bars and tropical drinks, which as you all know, happen to be my favorite.

If you’re not aware I worked at a tiki bar in NYC called Painkiller (R.I.P). Pusser’s Rum has the Painkiller cocktail trademarked and we wound up having to change our name to PKNY to avoid a lawsuit. So while I love this cocktail, the Painkiller and I have a pretty tumultuous history. PKNY which was located on the Lower East Side of Manhattan shuttered in 2013 over the loss of our lease. A plague that struck a lot of bars in that neighborhood and in almost every neighborhood in NYC still to this day. Let’s just say, almost 5 years later, I still haven’t fully recovered from the closing of that bar.

Maybe that’s why I’m always developing variations on Piña Coladas. Homesick for a place that doesn’t exist anymore. Before I get sad let’s make drinks!

Carrot Painkiller, serves 1

2 oz. aged rum (preferably Pusser’s Rum)

1 1/2 oz. pineapple juice

1 oz. fresh carrot juice

1/2 oz. orange juice

3/4 oz. coconut cream

First, make your juices. I juiced my pineapple and carrot juice with my Hurom Slow Juicer. I highly recommend owning a slow juicer if you don’t already have one. It has made my life so much easier and healthy. They do not sponsor me (yet, one can dream) so this is 100% my own opinion and recommendation. For the coconut cream I use a 2:1 ratio of coconut cream to coconut milk. After that, this drink is easy peasy to make. Assemble all your ingredients in a cocktail shaker and dry shake. No dilution necessary because when you use crushed ice, dilution happens very quickly and immediately upon adding ice to the glass.

Dump your cocktail into your serving vessel. I used these cute clear tiki mugs from CB2 (now sold out). Then add crushed ice to your glass and garnish with a healthy dusting of nutmeg and a pineapple leaf or two.

Does anyone else adore making coconut themed things for Easter? I’m going to make this tart on Sunday for dessert. Coconut is one of my favorite ingredients to incorporate into this holiday. Also, I love carrots and so does the Easter bunny! I’m just so lucky that both of these ingredients are delicious together. If you’re looking for some other ideas, I also made this Carrot Orange Mimosa last year and shared some other Easter ideas. If you gave up drinking for lent, well then you’re crazy, but these will be such a treat to make and enjoy! Happy Easter everyone! xo

Frozen Irish Coffee

March 14, 2018 by Natalie 1 Comment

I love St. Patrick’s Day because it strangely reminds me of my favorite city, New Orleans. Although
I’ve never spent St. Paddy’s there, my favorite Irish bar, The Erin Rose, serves my favorite incarnation of the Frozen Irish Coffee. I’ve shared quite a few recipes for it over the years, and I might not know the exact recipe (it’s a secret), but every time I play around I feel like I get one step closer. Let’s just say if you’re taking the approach of making a milkshake then you’re on the right track.

Frozen Irish Coffee, serves 1

1 1/2 oz. Irish whiskey (I used Jameson)

1 1/2 oz. Irish cream (I used Kerry Gold Irish Cream)

1 1/2 oz. cold brew coffee (I used Stumptown)

1 scoop of coffee ice cream

cinnamon whipped cream, grated cinnamon, and grated coffee, for garnish

My favorite spec for a Piña Colada is equal parts and I really feel like it works super well for this Frozen Irish Coffee as well. Add all your ingredients to a blender pitcher with 1/2 cup of ice and blend on high until smooth. If you want a less thick consistency you can add a bit more coffee or even milk to thin it out. I drink my coffee VERY strong and that is why I used cold brew in this recipe. Using cold brew also makes the coffee flavor stand out more in the drink. If you aren’t looking to be super caffeinated you can use regular coffee, just make sure it’s cold and not hot. Adding hot coffee to a blended drink will make it too diluted.

Pour your Frozen Irish Coffee into your desired serving vessel, in this case, I used highballs and garnish with cinnamon whipped cream, grated cinnamon, and grated coffee. To make your cinnamon whipped cream add 1/2 cup heavy cream, 1/4 tsp. vanilla extract, and 1/4 tsp. ground cinnamon in the bowl of a stand mixer. Whip on high speed with the whisk attachment until thick peaks form. Spoon over the top of your drink and finish with grated cinnamon and coffee.

This Frozen Irish Coffee is not just perfect for St. Patrick’s Day but absolutely perfect to enjoy all Summer long. St. Paddy’s Day is the finish line of Winter for me. We’re SO close to Spring, it’s staying light out longer, and I can feel the brisk air finally starting to subside. If we can hold out a little bit longer, I promise there are sunny skies and warm days up ahead. You can bet I’ll be drinking quite a few of these Frozen Irish Coffees until next Fall. Hell, maybe I’ll even catch a flight down to NOLA to enjoy one at The Erin Rose. Cheers, Happy St. Patrick’s Day, and Happy ALMOST Spring everyone!! xo

Celebrate St. Patrick’s Day with the Irish Colada

March 10, 2018 by Natalie 1 Comment

St. Patrick’s Day is hardly a celebration without a little imbibing. I wanted to come up with something green without being cheesy (no green beers please!) so I put together this Irish Colada, a spin on the classic Pina Colada but with Irish whiskey, matcha, and banana. This Irish Colada is perfect for celebrating the Emerald Isle and a cocktail I will be drinking long after St. Patrick’s Day comes and goes.

Irish Colada, serves 1

1 1/2 oz. Irish whiskey (I used Jameson)

1/2 oz. banana liqueur

1 1/2 oz. pineapple juice

1 1/2 oz. matcha coconut syrup

pineapple wedge, pineapple leaves, and toasted coconut, for garnish

First, make your matcha coconut syrup. I used equal parts (1 can each) of coconut cream and coconut milk. In a saucepan combine them with 2 teaspoons of matcha powder, whisking until combined over low-medium heat. I used a matcha whisk to help incorporate the matcha better. Let cool and store in a jar or bottle in the refrigerator for 1-2 weeks.

I decided to make this drink shaken instead of frozen to mimic more of an iced matcha latte feel. Additionally, shaking it also doesn’t sacrifice the gorgeous green hue of the drink. Add all ingredients to a cocktail shaker with ice, shake, and strain over cracked or crushed ice in a highball or serving vessel of your choice. These adorable flamingo glasses are from my friend Meg over at Love & Victory. Finally, garnish your drink with a pineapple wedge, pineapple leaves, and toasted coconut. I toasted some coconut flakes with my kitchen torch but you can also do it over the stove.

The thing I miss the most about working in a tiki bar is an elaborately garnished drink. Each drink that went out was like a little piece of art. We had dozens of different straws, stirrers, and even little pipe cleaner animals! These sparkly palm tree stirrers remind me of those days and are from the Palm Springs Style Shop. I picked them up at the store while I was in Palm Springs for Modernism Week but they are also available here online if you need some fun garnishes at home!

Overall I really love how this Irish Colada came together. Whiskey and coconut complement each other surprisingly well and it was fun incorporating Irish whiskey into a tropical cocktail. The banana liqueur adds a touch more fruitiness and it’s one of my favorite ingredients to use with coconut in cocktails. In addition to the vibrant color, using matcha also adds health benefits to this drink. It’s packed with antioxidants/vitamins and is known to boost metabolism, relax the mind, increase concentration, and enhance the mood among many other things! Sounds like the perfect ingredient to pair with mood enhancing alcohol, don’t you think 😉 ? Matcha also adds sweet, vegetal, grassy notes that complement the other ingredients in this Irish Colada perfectly.

Do you have any special St. Patrick’s Day traditions? My mother always used to make corned beef and cabbage. I think my new tradition will be enjoying a few of these Irish Coladas. They certainly make the perfect boozy dessert. If you decide to make them, be sure to chime in on the comments below and tag a pic on Instagram using #ALinmyglass so I can see. I’d love to hear about what you’re doing this St. Paddy’s Day. Cheers everyone! xo

« Previous Page

Sweet

Tropical Mango Frosé, serves up to 6

Boozy Cold Brew Popsicles, makes 10 popsicles

Sparkling Chamomile Sangria, serves 4-6

In Love with the Coco, makes 1 serving

Lime So Fine, makes 1 serving

Hello Sunshine, makes 1 serving

Mint + Vanilla Cafè Shakerato, makes 1 serving

Island Coffee, makes 1 serving

Cara Cara Mezcal Sour, serves 1

Bourbon Banana Bread

bourbon glaze

Carrot Painkiller, serves 1

Frozen Irish Coffee, serves 1

Irish Colada, serves 1

Footer

Check out what’s happening on Instagram!