fresh lychees & wine cocktails

This one is tasty, but isn't going into any greatest hits compilation or anything. We picked up some fresh lychee nuts the other day, and I dropped them into glasses of white wine while Achy and I whipped up a significantly more impressive dinner. For special, I splashed in some elderflower liqueur. This would be much better served by a crisper white like a pinot grigio, as the chardonnay we used was a little too sweet and smooth already to take on my sweet additions.

Alas, you can't win 'em all.

I'll be here all summer, folks.

What can I say? The internet was clamoring for the return of 'back deck cocktails.' And by internet, I don't mean the thousands of Twitter users Dave is addressing collectively as "Internet" during his David on Demand experiment in Cannes this week, but rather the 3-5 people who read this blog last summer.

Plus, I guest blogged for Achy's new gig over at Vocalo.org last week about Canadian Club and Canada Dry (seriously, still reeling from this one—who knew it was so good??), and felt like the groove was back upon me.

OH RIGHT, and I got to Chicago late Friday night because it's SUMMER BREAK. (Whatever that means in graduate school...) Except that I am taking a few days to loll about and do nothing for a change.

Post-workout today, Achy requested that I make her a shake. But she didn't want protein powder or silken tofu or any of that nonsense in it. She wanted rum. And mangoes.

We bought five mangoes today at Whole Foods. It was unplanned, but they were at the door when we walked in, 5 for $4. They're not regular mangoes. Whole Foods had them labeled as "yellow mangoes," and the sticker on them says "champagne mangoes," but I had one in Oakland a few weeks ago that was sold to me as a "Manila mango." Whatever they are, they're delicious. Really sweet and creamy, less fibrous than regular mangoes can be. Plus, I've been craving oysters, mangoes, and champagne for weeks, and we've had oysters twice since I got here (TWICE! I'm so spoiled). We haven't had champagne or mangoes, though, so thank god there's such a thing as a champagne mango.

Oh, and this drink? It's amazing.
Make it how?

into the blender, put:
the meat of 1 champagne/yellow/Manila mango
3 shots coconut rum (I used Malibu to keep it college-style)
2 medium strawberries
two two-cupped-handfuls of ice (that's a precise measurement)

Serves two, but you'll need to do it all again for the second round. You can't drink just one of these.

paaaaaaarty!

Photo fail! I neglected to photograph...anything last night, with the exception of this shot of Sarah finishing off the kiwi/lychee cocktail ('lycheetini'). The pitcher she's emptying out was surprisingly popular, given its less than stunning color. The tartness of the kiwis, though, disguising the surprising punch, is hard to resist.

(recipe given for approx. 3/4 pitcherfull)
in the blender, mix up:
the fruit of 3 kiwis
2 lychee
2 shots of the syrup from the lychee can
10-ish shots of vodka

pour mixture into pitcher, add approx. 1 liter of ginger ale (I busted out the new soda machine)
stir, serve over ice

Additionally, I re-visited the rum cream, made a modified Conquistador with dark rum and bitters instead of bourbon and Fernet Branca (working with what I got on hand, you know), and set out our range of rums of all colors. I ended the night with a couple of light rum, elderflower, club soda mixtures. Feeling pretty awesome this morning.

Failed to make: avocado daiquiris...maybe later in the week.

conquering the midwest

My friend PBG is girls-gone-wild for Fernet Branca these days.

I've spent the summer cuddling up to St. Germain elderflower liqueur.

During my mega-weekend in the MSP at PBG+Heather's, we introduced our respective paramours.

The angels sang.

The Conquistador
1.5 shots bourbon
.5 shot St. Germain
dash or two of Fernet Branca, depending on your taste for the bitters
stir with ample ice, top with club soda
conquer the midwest

Note: photos were taken by Peter; for obscene .gif of the meeting of the giants, see Fuck Rap You Can Have It Back

white sangria...mmmmm

Like so many good things, this recipe was adapted from Everyday Food. This delicious beverage was once again enjoyed on the back deck, in the night time, Achy + me, Jenny + Kemi, alongside some bleu-cheeseburgers. Shutup.

For the pitcher-full:

1/2 cup white sugar

1/2 cup brandy

Let these sit for 5 minutes for sugar to dissolve, then add:

2 bottles of white wine (we used pinot grigio)

2 peaches (or similar stone fruit)

2-3 sprigs of fresh mint

Note: this was a little heavy on the wine, light on the brandy for the tastebuds of Achy and I. As Aunt Becky always says: don't be chintzy with the liquor!

so much citrus! martini night with mom + dad

My parents have instituted 'martini night' on Fridays, which sometimes does and sometimes does not include actual martinis.  It boils down to 'cocktail night,' frequently but not always utilizing martini barware.  I went home to Iowa for the weekend without Achy, and took advantage of the citrus-positive atmosphere. 

My mom had a hankering for 'lemon drops,' so we whipped up these lil babies with the bottle of Ciroc I'd given them for Christmas.

sugar or powdered sugar rim (we did both)

1-2 shots of vodka (depending on whether you take after my mom or my dad) shaken up with ice

top off with lemonade

spicy pear mojitos

These cocktails weren't consumed on the back deck -- they were sucked down in bed, watching TV, exhausted. Forgive the photography.

The exciting thing: we got a soda maker from SkyMall (don't hate). Once the water is carbonated, you can add whatever you want. We got crazy and poured in some of the chipotle infused simple syrup I'd made, and voila! Chipotle soda.

Surprisingly, we were kind of stumped from there about what to DO with chipotle soda. Enter Spicy Pear Mojitos.

Muddle 1 shot pear puree/syrup with one sprig fresh mint. Add 1.5 shots light rum (I used 10 Cane), and top off with chipotle soda.