I couldn’t have planned this post any better because today it finally feels like Fall. The windows are open, there’s a beautiful breeze coming in and it’s a most wonderful 66 degrees out there. Time for an old fashioned, right? 😉 I had an idea to make a Fall spiced syrup that you can use a number of ways all throughout the cold months. My favorite way to use it is in an old fashioned, but you can use it in a daiquiri, a fix, or even your coffee. Use it in any cocktail that calls for simple syrup by merely swapping it out and making your drinks a little more Fall appropriate….
With the end of Summer just a month away I had an itch to make a frozen drink. What’s more fun than a frozen drink? Drinking one out of fruit, right? I have drunk many piña coladas out of a pineapple and was trying to brainstorm what other fruits I could possibly turn into a serving vessel. Watermelon has had its fair share of the spotlight this summer with being the perfect addition and vessel for frosé. While I was perusing the produce at my local market last week I spotted a cantaloupe and I knew this fruit was THE ONE. When perfectly ripe it is juicy, sweet and has a floral aroma which sounds perfect to pair with rum. My mind went directly to the daiquiri which is a classic and simple drink but can be completely transformed with the addition of some fresh fruit. So I present to you a Frozen Cantaloupe Daiquiri!
Frozen Cantaloupe Daiquiri, serves 1
1 1/2 oz. rum (I used Plantation Dark)
3/4 oz. rich simple syrup (cane or demerara sugar)
1/2 oz. fresh lime juice
1 cup of fresh cantaloupe
Cut your cantaloupe evenly into two and scoop out the seeds in center. Carefully scoop out the insides of the fruit and reserve the shells as your serving vessels. You can freeze the shells and the fruit beforehand. Using frozen fruit in drinks or smoothie bowls yields a better and more slushy consistency.
Add all your ingredients to your blender pitcher and blend with a cup of ice. Pour into a cantaloupe shell and garnish with a mint spring and a slice of lime.
This Frozen Cantaloupe Daiquiri is super fruity, refreshing, and so simple to make. I used dark rum in this cocktail because I thought the flavors would mesh well with the richness of the demerara simple syrup and floral aromas of the cantaloupe. Frozen recipes sometimes need to be reworked because of how much water content they have. I like to cut the citrus in half and up the sugar to compensate for all the dilution. Using a richer sugar for your simple syrup, like demerara or cane, instead of plain white sugar also helps to combat an over diluted and tasteless frozen drink. I hope these tips help you next time you’re making frozen daiquiris at home. I’m super excited about how this frozen drink in a fruit cup turned out. I hope you try this recipe at home and if you do don’t forget to chime in on the comments below. Cheers everyone! xo
Watching the produce change at my local farmers market is probably my favorite part of every season. I was super excited to see a variety of cherries available this past week and really wanted to make a pie. Instead, I’ve brought you cherry pie in a glass with this fun and easy twist on the classic whiskey sour. I’m not sure what’s better, the pie or the drink? I’d still like to get around to making a pie and maybe some homemade brandied cherries too before summer ends. The depth and color the cherries bring to this classic cocktail is wonderful, and it wouldn’t be a traditional sour without egg whites, so let’s get cracking!
Cherry Whiskey Sour
2 oz. bourbon
3/4 oz. lemon juice
3/4 oz. simple syrup (1:1)
1 egg white
Peychaud’s bitters for garnish
In the larger side of your tin, crack your egg and separate, only using the egg white and discarding the yoke. In the small side of your tin add the lemon juice, simple syrup, cherries, and muddle. Add the bourbon and dry shake your cocktail to aerate and incorporate all ingredients. Add ice and shake again. Strain into a coupe and dash your Peychaud’s bitters on top. I drag a straw through my dashes to create a little design.
I love the way this cocktail came out. It’s super lush from the cherries and creamy from the egg white. It’s a really nice cocktail to serve after dinner, and like most egg cocktails, also a great brunch drink. But let’s be real – it’s any ANYTIME drink! I hope you can whip a few of these up over the long weekend. If you do, enjoy them and let me know how they turn out.
Is there a certain egg white cocktail you love to make at home? I’d love to hear about it in the comments below. Cheers everyone!
As Negroni Week continues, I thought I’d bring you another tasty treat. This time in cupcake form! I deconstructed the classic Negroni and made gin and sweet vermouth cupcakes with a Campari buttercream. I really have tons of fun thinking of ways I can turn cocktails into sweets and so far I’ve been pretty successful. They aren’t too complicated to make and if you’ve already been mixing up this cocktail at home, you’re halfway there with having all the ingredients. If you are anything like me, I usually have a full pantry, so I didn’t have to run out for much to whip these up just in time for hump day!…
Guys, it’s been SO hot here in NYC! I think the temperature is dropping to something a little more reasonable tomorrow but the past two days have been brutal with it being over 90 degrees. I wasn’t prepared for summer weather so soon. That’s why I needed something cold, especially because we dont have AC in our house yet. I saw Mexican guavas at my local fruit market and decided to make a delicious daiquiri variation.
I love Mexican guavas because they’re easier to work with, small, sweet and perfect for cocktails. You don’t have to remove the skin, although try to remove as much of the seeds as possible because they will change the texture of your drink.
Frozen Coconut Guava Daiquiri, serves 1
1 1/2 oz. Dark Rum
1 oz. Lime Juice
3/4 oz. Coconut Milk
1/2 oz. Simple Syrup
2 small guavas
Add all your ingredients to your blender pitcher, add ice, and blend on smoothie setting. Pour into your desired serving vessel and garnish with a guava slice.
Happy weekend everyone! I’m totally in love with how these came out. I’ve actually never worked with fresh guava before, only the puree kind, and I’m so happy I decided to make a cocktail with them. They made this drink extra delicious and added a lot of fruitiness and some slight tartness to an already super refreshing cocktail. These defintely did the trick and cooled me down on this hot and sweaty afternoon. I hope you decide to make these at home and if you do, don’t forget to drop me a line below in the comments!
Hello everyone! I hope you’re enjoying your weekend. It is officially rhubarb season, so it’s safe to say whenever I can get my hands on some, I’ll be making cocktails with it! I made rhubarb syrup for another post on A Beautiful Mess and I couldn’t let it go to waste. The syrup turned out so good and you can easily replace simple syrup in most recipes for this stuff. The possibilities are endless! A winning combination is to pair rhubarb with strawberry, so I did a Strawberry Rhubarb Caipirinha. They are super easy to make and are so refreshing. Perfect for this time of year!
The main ingredient here is Cachaça. This spirit is called the rum of Brazil and rightfully so. The main differences between Cachaça and Rum are that most rums are made from sugarcane by-products like molasses. Cachaça is made from fresh pressed sugar cane, so the end result is a much more fresh, earthy, and grassy tasting spirit. My favorite Cachaça is Avuá Amburana which is a Cachaça that has been aged in Amburana wood that is indigenous to that part of South America. Resting it in this wood gives the Cachaça baking spice flavors like cinnamon, allspice, vanilla and fresh sugarcane. These flavors go so well with the rhubarb and strawberries that we’re adding to our Caipirinha. It’s like we’re eating delicious boozy rhubarb pie! You can also use a non-aged Cachaça like the Avuá Prata as well.
Strawberry Rhubarb Caipirinha, serves 1
2 oz. Avuá Amburana
3/4 oz. Rhubarb Syrup**
3 lime wedges cut into half (quarters)
2 small strawberries cut in half
1 sugar cube
Add sugar cube, lime quarters, strawberries, and rhubarb syrup to your tin and muddle. Add the Cachaça and then add cracked ice.
Do a quick shake, back and forth 6-8 times. We will be using the same ice we shook on, which is common in “peasant” style drinks, so after shaking open your tin and dump the cocktail into a rocks glass.
Add 1 cup of sugar and 1 cup of water to a pot on the stove with 4 cups of chopped rhubarb. Let simmer on the stove until all sugar has dissolved and the rhubarb is cooked, about 20 minutes. Strain the syrup into a bowl using a fine mesh sieve. Discard the rhubarb solids, or you can save them to use like a jam. I did and used it to spread on toast. Yum! This syrup will keep refrigerated for 2 weeks to a month.
This cocktail is super easy to make at home and I could totally enjoy these all summer long. The flavor combinations in the Cachaça and the fruit go so well together, this is certainly my most favorite Caipirinha that I have ever had.
Even Phil my cat is enjoying them in the livingroom!
I hope you decide to make these at home and if you do please let me know how they turn out in the comments below. Cheers everyone!
Hello Everyone! I hope you all enjoyed your weekend. I’ve teamed up with American Juice Company to bring you a fun giveaway to celebrate me hitting 4K on Instagram. To enter is simple, all you need to do is:
- Go to my Instagram and like my American Juice Co. photo
- Comment and tag two friends you’d like to share a cocktail with
- Follow me @arseniclace and @americanjuiceco on Instagram
A winner will be chosen at random, contacted, and wins a subrscription cocktail box, just like the one I photographed here.
American Juice Company makes amazing, all natural cocktail mixers that are used in bars & restaurants all over the world and are perfect for the at home drink maker as well. They have a lot of really unique flavors like spicy pumpkin seed, mango, blueberry, peach, apple, lychee and ginger (which is what I used to make these delicious cocktails).
Sometimes ginger cocktails can be too spicy and a little aggressive. Thats why they made a delightful blend of fresh ginger, oranges, lemons, lemon verbena infusion and cane sugar. Super refreshing, with a little bit of bite, but not overpowering. They recommend making a Moscow Mule but I did a little twist with cranberry and fresh rosemary that paired perfectly with their Ginger Gershwin juice/syrup blend.
Cranberry Spice Mule
2 oz. Titos Vodka
1 oz. AJC Ginger Gershwin
1.5 oz. Cranberry Juice
1/2 oz. Lime Juice
Top with Perrier Sparkling Mineral Water
Add vodka, ginger, cranberry, and lime to a mule cup, add ice and stir. Top with sparkling water and add ginger candy, rosemary and cranberries as garnish.
Please go enter the contest and if you’d like to try any of American Juice Companies amazing all natural juices and syrups enjoy 15% off when you use the code “arseniclace15”. Cheers everyone and good luck!