Frosty, Fruity Drinks for Summer
Dust off that blender, stat!
By Gwyneth Doland
Ice, lime juice, booze. That's our prescription for the ugh-
Frozen Carrizozo Cherry Cider Margaritas
Read the label of Carrizozo Orchards' Cherry Cider and you'll see that it contains "extractive matters of cherries" and cherry flavoring. It certainly tastes like cherries but really, it tastes more like cherry flavor than real cherries, bringing to mind Dr. Brown's black cherry soda before the recollection of ripe summer fruits. This good, if slightly artificial flavor works well, though, in making a margarita inspired by trips to the drive-in for frosty cherry limeades. The sweetness of the cider is balanced by the tart lime juice and the result is exceptionally refreshing. Key limes, also known as Mexican limes, are smaller and sweeter than regular (Persian) limes. If you can't find them, don't use bottled lime juice, use whatever fresh limes you can find.
2 key limes, sliced lengthwise
1 1/2 cups Carrizozo Orchards Cherry Cider
1/2 cup freshly squeezed Key lime juice
2 cups tequila
1) Rub a lime wedge around the edge of each margarita glass then invert the glass onto a plate covered with a thin layer of kosher salt.
2) Combine the other ingredients in a blender and process until smooth. Adjust to taste with more cider or lime. Garnish with a lime wedge.
Judging from the look on the cocktail waitress' face, I was sure I'd invented this drink the first time I ordered one. Sure, everybody likes minty-fresh mojitos but who else had ever thought of frozen mojitos? A quick Google search proves that I definitely wasn't the first. But here's the recipe I made up back when I thought I was a genius for doing it.
1 cup sugar
1 cup water
1 bunch mint leaves, washed
1 cup freshly squeezed Key lime juice
2 cups light rum
1) In a saucepan, bring the sugar and water to a boil. Reduce heat to a simmer and stir until sugar is dissolved. Add mint leaves and remove the pan from heat.
2) In a blender, purée mint mixture as thoroughly as possible. Pour the bright green purée through a fine mesh strainer to filter out all the little mint pieces. The resulting liquid will be light green, smell and taste strongly of mint.
3) In a clean blender carafe, purée 1 1/2 cups of mint syrup with lime juice, rum and ice until smooth. Taste. Add more mint syrup or lime juice if you like. Serve in tall glasses, garnished with mint sprigs.
Frozen Mango Daiquiris
What makes a daiquiri different from a margarita? Rum, of course. You'll love this real-fruit flavored quencher if rum is your preferred poison but feel free to make it with tequila if you want to. Do not yield to the temptation to use Bacardi O, the orange-flavored rum—it gives this drink an aftertaste of orange cleaning products. If, however, somebody left a bottle of Bacardi Cóco at your house and you are not repulsed by the thought of coconut rum, then go ahead and try it for this recipe. Freezing the mangos means you'll use less ice for the drinks, giving them more fresh fruit flavor.
1/2 cup sugar
1/2 cup water
2 large mangoes, frozen
2 cups light or amber rum
1 cup freshly squeezed Key lime juice
Ice, if needed
1) In a saucepan, bring the sugar and water to a boil. Reduce heat to a simmer and stir until sugar is dissolved. Remove from heat.
2) Peel mangoes with a vegetable peeler and chop fruit into cubes, avoiding the pit.
3) Combine all ingredients and blend thoroughly. Try adding a small amount of ice if the result is too thick.
A Royal Celebration ... or Two! at St. James Tearoom
Bread Baking at Maxwell Museum of Anthropology
Diving into Dinner: The Great Ape-ril at ABQ BioPark Zoo
Find out how apes eat while enjoying some ape-inspired appetizers.More Recommented Events ››