Tangerine Refresher

 

I always find citrus to be very refreshing. Whether it’s a squeeze of lime juice in a bowl of guacamole, slices of lemon on top of broiled chicken or fish, or the juice of tangerines in cocktails or other beverages. This summer, when the heat is on, you are going to want a tasty cool down, and this is your answer. Be sure to lay in a big supply of Melissa’s Ojai Pixie Tangerines so that you can turn a good majority of them into ice cubes. Tangerine juice ice cubes are used in this beverage, of course, but they are also delicious when placed into a tall glass of lemonade, iced tea, or cola. 

Tangerine Refresher

 The flesh of 1 Ojai Pixie Tangerine

1 c. milk

½ t. vanilla extract

1½ T. sugar

5-10 tangerine juice ice cubes*

 Place all ingredients into a mini high-speed blender, and blend for 30 seconds.

 *5 regular ice cubes, 10 mini ice cubes

 This is the ice cube tray that I use the most, and I love it! It makes both large and small ice cubes, but I far prefer the small because they are so darned cute. This set also comes with a handy scoop and ice tongs. It makes a great gift, so keep it in mind come Mother’s Day or Father’s Day.

Photo: Amazon

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Orgy in a Barn

  

Okay, here’s the thing. Knowing that I am going to need a lot of cocktails to get me through the baseball season, I decided that I was going to find one signature cocktail for the entire summer of 2024. I chose a cocktail that I found online called Sex on the Farm because it sounded refreshing, included cranberry juice and orange juice (that I knew I would freshly squeeze), and just seemed to be exactly the flavor profile that I was looking for.

 

What happened was, when I went to make this cocktail I had completely forgotten the measurements of the ingredients, and ended up quadrupling the amount of peach schnapps!! I also decided to use the juice from a Melissa's Ojai pixie tangerine because they are so deliciously sweet, instead of orange juice, and both of those changes took this cocktail over the top. It is magnificent! As a consequence, I figured that I really needed to rename the cocktail with a nod to the original, but giving it something of my own, ergo the Orgy in a Barn cocktail was racily born. Try it! (The cocktail, not the barn orgy. That would be rude and perhaps off-putting for the animals.)

Sex at a Farm Stand

 1½ oz. vodka

2 oz. peach schnapps

2 oz. cranberry juice

2 oz. freshly squeezed Ojai tangerine juice

 Give it a stir and pour it over ice in a glass. Garnish with a wedge of tangerine, and a stemmed cherry.

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Fat Hooker

 

Once August hits, and it is here, I feel as though summer is over. Summer weather is certainly not over, and won’t be for another couple of months, but August is my stair step into September, and that’s when I start thinking about fall decorating. I mention this because I had plans to try loads of tropical drinks this summer and I didn’t get to a one of them. I plan to make up for that in the next couple of weeks sharing my results with you. Having recently purchased a bottle of peach schnapps with no idea why, I started looking for recipes that contained this as an ingredient, pleased at how many there are. Ergo, my first cocktail of this summer is the Fat Hooker.

This is a good one. It’s a nice blend of ingredients so that it doesn’t taste like too much of any one thing. I think this would be an excellent cocktail to serve with brunch. It’s far more complex and interesting than the Mimosa, and would make such a pleasant, tropical change. The only downside is that it is very refreshing and drinkable, so it’s hard to realize that it is indeed an alcoholic beverage, and to slow down.

Fat Hooker
Serves 1

1/2 oz. Peach Schnapps
1 oz. Vodka
1/2 oz. Coconut rum
4 oz. Orange juice
4 oz. Pineapple juice

Place all ingredients into a tall glass. Add ice, stir, and enjoy. Garnish as you see fit. 

Southern Hurricane

I found a recipe for a cocktail called a Hurricane in Wine Enthusiast magazine. From what I could tell, it was non-traditional, so I decided to take their recipe, run with it, and rename it as a Southern Hurricane. Let me tell you, this thing is good! If you are frustrated with life at the moment, family, friends, or even yourself, one glass of this and you simply won’t care anymore. I think this is going to be my signature summer cocktail. You might consider doing the same.

Southern Hurricane

Adapted from Wine Enthusiast

2 oz. light rum
2 oz. dark rum
2 oz. pineapple rum
2 oz. passion fruit juice
1 oz. pineapple juice
2 oz. orange juice
¾ oz. fresh lime juice
½ oz. grenadine
An orange slice and a cherry for garnish
Not to mention a fancy straw

Combine all ingredients (except for the garnish) in a cocktail shaker with ice. Shake for 30 seconds and pour into a hurricane glass, that failing, a large brandy snifter will do. Add chipped ice and garnish, and serve. Serves 1 to 2. Frankly, I drank this myself.

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Witches Brew Coffee

Halloween, like St. Patrick’s Day, is one of those few days when I begin my morning with spiked coffee. There is something so decadent about the combination of coffee and liqueur. It’s not often that I indulge myself like this, but this morning Witches Brew was on the menu. I enjoyed it by flickering candle light in galvanized jack-o’-lanterns.

However you celebrate, have a spooky Halloween!

Witches Brew Coffee

4 Demerara sugar cubes
4 cups freshly brewed Sumatra coffee
8 oz. rum
2 oz. cinnamon liqueur
Cinnamon cream (recipe follows)

In a heatproof pitcher, stir the sugar into the coffee until dissolved, then stir in the rum and cinnamon liqueur. Pour the coffee into warmed mugs or heatproof glasses and spoon the Cinnamon Cream on top. Serves four.

Cinnamon Cream: In a medium chilled bowl, whip 4 ounces chilled heavy cream with 1 ounce Cinnamon liqueur and 1 tablespoon granulated sugar until soft peaks form. Spoon big dollops on top of hot coffee.

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If you prefer cocoa to coffee, you will swoon for this Pumpkin Pie Cocoa.

This post is linked to:

Wonderful Wednesday

Wine’d Down Wednesday

Full Plate Thursday

Thursday Favorite Things

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Old Fashioned Homemade Lemonade

It was only on rare occasions that my mother would make lemonade. I think the reason being was that it contained a decent amount of sugar, and she was afraid she would drink the entire pitcher. Yep, it was that good. But, considering the nutrition in the fresh lemon juice, I can’t help but think that offsets any negative aspects the sugar can bring. And, hey, with this hot weather we need to stay hydrated, right? I can’t think of a better way in which to do that than by drinking healthy quantities of this refreshing beverage.

Old Fashioned Homemade Lemonade

1 1/2 cups fresh lemon juice (I used Melissa’s Meyer lemons*)
1 cup Sugar
4 cups water, divided

Make simple syrup by placing 1 cup sugar and 1 cup water into a medium sauce pan. Bring to a boil over medium/high heat, stirring occasionally until sugar is completely dissolved. Set aside to cool. 

Add lemon juice and simple syrup to pitcher. Stir to blend. Add remaining 3 cups water, and stir until well mixed. Refrigerate at least 1 hour to chill. Pour into a tall glass (I like these) and enjoy! Garnish as you see fit.

If you’d like to make pink lemonade for the kids, stir in a half cup of maraschino cherry juice, and garnish with some cherries.

*Meyer lemons are sweeter than regular lemons and will give your lemonade an excellent taste. I highly recommend using these whenever you make a sweet drink.

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Another equally refreshing drink is this Lime Cordial.

 This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Over the Moon

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

The Scoop

Dream, Create, Inspire

Wonderful Wednesday

O My Heartsie Girls Wonderful Wednesday
Wine’d Down Wednesday

Full Plate Thursday

Thursday Favorite Things
 Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

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Mexican Coffee Smoothie

By now, you all should be drinking and enjoying cold brew coffee, because I told you how to make it here. And because I’m sure that you all have some in your fridge, you are going to want to begin your celebration of National Cold Brew Coffee Day with a Mexican Coffee Smoothie. It is eye opening-ly delicious, spectacularly refreshing, and so full of coffee and chocolate goodness that it works equally well at breakfast as it does dessert. With a decided Mexican leaning, with the combination of coffee, chocolate, and cinnamon, you can also use it to start your day on Cinco de Mayo. I love a recipe that does double duty.

Mexican Coffee Smoothie

3/4 cups cold brew
1-1/2 cups coffee ice cubes
6 ounces vanilla Greek yogurt
2 tablespoons mini chocolate chips
3 tablespoons chocolate syrup
Pinch of cinnamon

Put all ingredients into a bullet blender and blend until combined. Serve in a Pilsner topped with whipped cream and drizzled with chocolate syrup.

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To refresh your memory, please see this tutorial on how to make cold brew coffee.

This post is linked to:

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday
Funtastic Friday
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

Create, Bake, Grow and Gather

Share Your Style

A Bouquet of Talent

 

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Shamrock Shakes

If you don’t want to bother making a Guinness Stout Cake to conclude your St. Patrick’s Day meal, whip up some fun with these boozy, delicious, and colorful shakes. Ideally a malted milk mixer is the best option, but if you have a bullet blender, it will do. The beauty of these, besides their delicious taste, is that they can be made ahead and stored in the freezer up to and including the whipped cream topping and mini chocolate chips. Because of the alcohol content they don’t freeze solid, so you can store them in the freezer until you’re ready to serve them. I stored mine in the freezer with the straws in them so there was no delay whatsoever in getting them to my curious guests. Keep in mind that these shakes are adults only; enjoy responsibly!

Shamrock Shakes

1 ounce Irish cream Liqueur
1 ounce Crème de Menthe
1/2 ounce white Crème de cacao
2 to 3 scoops vanilla ice cream

Whipped Cream, for garnish

Mini chocolate chips, for garnish

Place all ingredients, except garnishes, into a blender and mix until creamy. Depending upon the size of your ice cream scoop, you may need to add a bit more ice cream. Serve in small glasses topped with a spritz of whipped cream and some mini chocolate chips. Makes 2.

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This post is linked to:

Feathered Nest Friday
Funtastic Friday
Best of the Weekend
Pink Saturday

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

Share Your Style

A Bouquet of Talent

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Pumpkin Pie Smoothie

I hate to admit to being one of those people who goes absolutely pumpkin crazy when the calendar turns from August to September. Generally, I try to keep this to myself, but it's not easy to do, because I am SO excited about all of the pumpkin things I've been making!

 

Today, it warmed up a bit, and I was in the mood for something cool and refreshing, as well as being pumpkin at the same time. That's not an easy task. So, finding myself with a partial can of pumpkin left in the fridge (Note to self: buy more pumpkin!), I decided to use it in a pumpkin latte at breakfast, and a pumpkin smoothie this afternoon. There is no need to go out to your local fast food place for a pumpkin shake or smoothie when you can make it so easily at home. Stock up on the pumpkin folks, you're going to want to make a lot of these. 

Pumpkin Pie Smoothie

1/2 cup plain yogurt*
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup whole milk
1 tablespoon dark brown sugar
1/2 cup pumpkin purée
1 cup ice**
Whipped cream and cinnamon stick, for garnish

Place all ingredients into blender, except for whipped cream and cinnamon stick. Blend until smooth. Garnish with a spritz of whipped cream, and cinnamon stick. (To thicken, add more ice; to thin, add more milk.)

*To make a Pumpkin Pie Milkshake, replace the yogurt with a generous scoop of vanilla ice cream. To make a Pumpkin Pie Malt, replace the yogurt with a generous scoop of vanilla ice cream and 2 tablespoons of vanilla malt powder

**I use flavored ice. I tend to make ice out of every liquid in my house. In this case I used pineapple juice ice for added interest in nutrition. Feel free to use plain old ice from your freezer.

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This post is linked to:

Full Plate Thursday

Grace at Home

Foodie Friday & Everything Else

Create, Bake, Grow and Gather
Share Your Style

Simple Saturday Blog Hop

A Bouquet of Talent

Paula's No Rules Weekend Blog Party

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Alycia's Peach Daiquiri

Today's recipe is another one from Alycia of Inspirational Sloppy Joe fame. I was going to hold off on this one, not wanting to put two of them from Alycia so close together lest she think I'm stalking her, but peach season is coming to an end, and you need to try this before it's over. It's been a long time since I've made myself a cocktail, but yesterday I decided it was high time. I don't treat myself as often as I should, and, in fact, I have pretty much been eating out of the freezer the past couple of weeks, so felt I deserved a little treat.

This is easy to put together, and I counted it as a serving of fruit on the daily nutrition pyramid, because it calls for an entire peach. Can you imagine another cocktail that's as good for you as this one? Not only is it good for you, but it is also absolutely delicious. The recipe, without alteration it fabulous, but, in the name of full disclosure, I changed it up a tiny bit using a handful of ice cubes made from pineapple juice. I imagine this would be delicious with any type of fruit juice-based ice cube, but do know that it is fine on its own.  I just happen to have an obsession with making ice cubes out of pretty much anything in liquid form.

Okay, run out and get yourself some fresh peaches and prepare to be treated to a luscious cocktail.

Alycia's Peach Daiquiri
Makes one ample portion…unless you're a lush

2 ounces Malibu rum
3 ounces sweet and sour mix
1 whole peach, pitted
Splash Grenadine
Ice (see above regarding my choice here)

Toss all into a blender, or bullet blender, and blend until the ice is crushed and incorporated; serve immediately. Double, triple, quadruple, go crazy. You're going to love this one.

This post is linked to:

What’s for Dinner Sunday

Happiness is Homemade Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Art of Homemaking Monday
Make it Pretty Monday

Celebrate Your Story

Home and Garden Thursday
 Weekend Linky Party
Grace at Home

Foodie Friday & Everything Else

Coconut Water Smoothie with Mango, Banana, and Strawberries

In the heat of the summer, and, trust me when I tell you that it is here, there is both a need for hydration and good nutrition.  But, really, who wants to eat?  Enter the fresh fruit smoothie! Yes, I know that this is nothing new, but this version, from Bobby Flay, pumps up both taste and nutrition with the addition of those coconut ice cubes that you made a while back. I adapted his recipe slightly to serve one, but you can double or triple this to serve as many parched souls as you can find. If, like me, you enjoy a nice smoothie in the afternoon during the cocktail hour, a shot of vodka makes this extra special.

Coconut Water Smoothie with Mango, Banana,

and Strawberries

Slightly adapted from Bobby Flay

½ frozen banana*

½ mango, cubed

1/3 cup fresh strawberries, halved

½ Tablespoon organic honey

2 Tablespoons plain Greek yogurt

3-4 coconut ice cubes

Toss all ingredients into a blender and whir until thoroughly blended, creamy, and smooth.  Add suitable garnish and cute swizzle stick, and serve.

*When the bananas on your counter have darkened beyond comfortable usability, cut them in half, pop them into freezer bags, and store them in the freezer.  Any time you want a smoothie, grab a half, peel it and cut it into chunks.

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Creative Ways

Create It Thursday