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Cocktail Hour

Cocktail Hour : Paradise Daquiri

by Tekesia


daquiri

Have a great weekend and enjoy Cocktail Hour!

 

Ingredients (Makes 2 servings)

  • 1 fresh mango – peeled & sliced
  • 1/2 fresh pineapple – peeled, cored and cut into chunks
  • 1/4 pint strawberries
  • 2 cups pineapple juice
  • 1 cup sugar
  • 1/2 cup boiling water
  • 1/2 teaspoon coconut extract
  • 2 1/2 ounces of rum ( flavored rum is great, try coconut, pineapple or mango)
  • 2 1/2 cups of  ice (more as desired)

Instructions

  1. In a small bowl, combine the strawberries, sugar and boiling water.  Muddle (mash) the strawberries, sugar and water until it becomes like a syrup.  Place in the refrigerator.
  2. In a blender, combine the mango slices, pineapple chunks, pineapple juice, rum and coconut extract. Puree until smooth. Then, add the ice cubes into the blender and blend to desired texture (adding more or less ice as desired). 
  3. Take the strawberry mixture out of the refrigerator.  In a tall glass, add about an inch of the mixture to the bottom of the glass.  From the blender, pour the (mango, pineapple, coconut) mixture into the glass on top of the strawberry mixture.

ENJOY!!!

Image courtesy of Marie Claire

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Cocktail Hour : Raspberry-Pear Sorbet Flirtini

by Tekesia

sorbet

It’s Thursday, which is the beginning of the weekend for many folks (regardless of if we have to work on Friday lol), soooo it’s Cocktail Hour!  This delicious treat was featured in Better Homes and Gardens August 2009 issue (with some slight tweaks of my own :)  ).

 

Ingredients

  • 1/2  cup sugar
  • 1  pint fresh raspberries
  • 1  medium pear, peeled, cored, and cut up
  • 1/3  cup lime juice
  • 1  Tbsp. pear liqueur or vodka (optional) 1/4 to 1/2 cup Grey Goose La Poire Vodka
  • 1/8  tsp. salt
  •   Fresh raspberries (optional)
  • 1 bottle of your favorite champagne (or sparkling wine)
  • (Champagne glasses)

Directions

1. For simple syrup, in a small saucepan bring 1 cup water and the sugar to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Place in refrigerator to cool.

2. Meanwhile, for puree, in food processor combine the 1 pint raspberries, pear, lime juice, pear liqueur, vodka and salt. Cover; process 30 seconds or until smooth. Strainmixture through a fine-mesh sieve to remove seeds; discard seeds. Stir in chilled simple syrup.

3. Spread mixture in an 8x8x2-inch baking pan. Cover; freeze 4 hours or until solid. Break up mixture with a fork; place in food processor. Cover; process 30 seconds or until smooth. Transfer to 1-quart freezer container; cover and freeze sorbet 6 to 8 hours or until solid. To serve, let stand at room temperature 5 minutes before scooping. Serve with additional raspberries. Makes 6 (1/2-cup) servings

4. (added step) Fill champagne glass half way with sorbet and drop a couple of fresh raspberries on top of the sorbet.  Pour the champagne over the sorbet and rasberries, to fill the rest of the glass.

Enjoy!! 

**for those who don’t want to actually make the sorbet from scratch and want to get straight to the “Flirtini”, just use these quick and easy substitutions : 

Ingredients

  • 1  pint of your favorite raspberry sorbet
  • 1/2 cup pear juice (I like Goya brand, it comes in a can at most grocery stores)
  • 1/2 cup Grey Goose La Poire Vodka
  • 1 bottle of your favorite champagne (or sparkling wine)
  • Fresh raspberries (optional)
  • (Champagne glasses)

Directions

1. In a blender, lightly mix your pear juice, sorbet, and vodka (just until its mixed in, we don’t want it to get too soft or become juice.)

2. Fill your champagne glass half way with the sorbet mixture and then fill the rest with champagne. Top it off with a few rasperries (optional) and Enjoy!!

 

Image via flickr

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