Add 1 cup Blue Alize Liqueur (blue Alize is a French Cognac mixture with Passion Fruit, Cherries, Ginger and other exotic fruit juices.
Fill with ice
Garnish with Lemon Slices
… I CAN COOK THAT!
And so can you!
… I CAN COOK THAT!
And so can you!
It’s been a couple months since I posted a drink recipe.
With summer temps reaching their highs for the year during the next couple weeks in many areas, now more than ever we need…
ICE CREAM AND BOOZE with a splash of nostalgia.
Remember these guys???
That terrific taste of orange and ice cream on a stick. Loved em, and missed em…
Only three ingredients…
make 2 drinks
(or only one if you can hide them from your wife while you are grilling)
1/2 cup Orange Juice
3 good size scoops of Ice Cream
2 shots of Creme de Banana Liquor
Plop everything into a blender…
Blend away for @30 seconds.
If you want a thicker drink, add more ice cream.
More orange taste, add more Orange Juice.
In fact, there is a virgin version of this drink…
You may need to blend this virgin version longer to get everything smooth.
And when you drink these, plug in that CD of steel drum music that you bought when you were on a cruise.
It just does not sound as good without the ocean in the background.
… I CAN COOK THAT!
And so can you!
have everything handy, assemble your ingredients, same as with a recipe. It is even more important, as you are dealing with ice in a warm climate… work fast.For a GIRL SCOUT COOKIE, you need …A blender for frozen drinks, or a mixer for chilled and rocks drinksice
Creme de menthe
Creme de Cacao
Half and Half
The formula for the drink is easy, 1 ounce of each of the 4 liquids, put 3 large ice cubes or 1/2 cup crushed ice into a cocktail shaker (shown). add the drink mix, top the shaker (be sure to put the cap over the strainer before you do the next step…)
And Shake, Shake, Shake…Warning, don’t do this with a carbonated ingredient (like rum and cokes). Those type drinks get a stir stick.
Pour into a chilled glass and your “chilled” GIRL SCOUT COOKIE is ready to serve. The built in strainer in the cocktail shakers will strain the drink over the ice for one last chilling, without any ice ending up in the drink (and deluding it).
If you would like to add 3-4 ice cubes, a “chilled” GIRL SCOUT COOKIE now becomes a GIRL SCOUT COOKIE “on the rocks”.
To make a “Frozen” GIRL SCOUT COOKIE”, put the liquid ingredients into a blender (Any blender made in the last 5 years should have an “Ice Crusher” setting, if yours doesn’t, time for an upgrade… I just bought a new one for $25). On top of the liquid, add 1 cup of ice…
And blend away until you reach a smoothie or milkshake consistency. You may need to add a little extra ice, or a little extra liquids. It is best to add extra of the non alcoholic mixer if you need to add liquid (in this case, the milk).
And here they are… Jackie got her’s on ice, I got mine frozen and we enjoyed a recap of our day on our deck over looking the ocean.
If you would like, go ahead and check my sister website, A KANSAS FOODIE IN THE VIRGIN ISLANDS, where I have posted a dozen different recipes for drinks that can be served up, on ice or frozen. Drinks like Pina Coladas, Banana boats, Frozen Mudslides and my wife’s current favorite, A DIRTY ARNIE…
All of these drinks are incredibly easy and will be a star at your next back yard party (or for a welcome home to your husband… just because it is Thursday and you want to recap your day on your own piece of paradise).
Really… Think about it… greet your husband with a Dirty Arnie and who knows how the conversation will turn out.
See you next week
(insert snort where i try to be gracious and stifle the giggle)
To no avail
You see, I finally made the move. As of Saturday of this week, Jackie and I are residents of the US VIRGIN ISLANDS! The above shot is a view out our balcony overlooking the harbor town of Charlotte Amalie (the Island capital). I feel terribly guilty about the giggling, but in fairness, Jackie had the same reaction when we watched MSNBC this morning.
If you would like to follow along, I have started 2 NEW sister blogs that will be exclusively about my island adventures. One is my foodie experiences, called, “A Kansas Foodie in the Virgin Islands”. The other is more of a visual scrapbook of what I see and do. No food details there, just little slices of my new life. I figure when we get shipped back to Kansas in 6 months (just in time for tornado season, so you can save the laughs for when I deserve em), “Daily Photos in St Thomas” will be a great souvenir.
BUT, what interested me was the idea of making tea with the leaves. We got some very handy instructions (it’s not difficult) from one of the locals. I figured if it worked, this is a skill I can take back home with me when I shop at the local KC Farmer’s market.
And maybe it is something you might want to try…
It is not at all difficult. I have limited cooking supplies. So, I used a coffee pot as my steeping pot. For each pot full, I used 1/2 cup of the leaves (washed). just dump them in and get the water slowly simmering.
Here’s a collage of what happened over the next 10 minutes… notice the darkening of the water.
Dave here from MY YEAR ON THE GRILL. As always, I was SO surprised to learn that I CAN COOK THAT!!!
Give me a little taste of home, and stop by the comment section. Let me know you won’t forget me while I am gone!
See you next week!
Since New Year’s Eve is coming up, I thought I’d share a fabulous drink recipe I created: Min’s S’moretini. It was inspired by a drink of the same name at Outback Steakhouse, which I’ve still never tasted, and I don’t know how they make it!
This drink is delicious, creamy, festive and out of the ordinary. It would make an outstanding dessert.
Although I haven’t tried it, I bet you could make a Virgin S’moretini that would knock the kids’ socks off by simply omitting the vodka.
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
Happy New Year!
Please drink Min’s S’moretinis responsibly.
Hershey’s syrup (for rim of glass)
1/2 graham cracker, finely crushed
Monin Dark Chocolate Sauce
1 1/4 ounce vodka
1 ounce Monin Toasted Marshmallow flavoring
1 generous squeeze Hershey’s syrup
1/2 ounce Monin Vanilla Syrup
2 ounces half & half
*You can follow the links above for these ingredients,
or visit the Monin Gourmet Flavorings store*
1/2 cup fruit (frozen works best, or just add a few ice cubes)
1/4 cup prepared pudding OR 1/8 package pudding mix
1/2 cup milk, any kind (3/4 cup if you’re using pudding mix)
It’s very simple – just combine the ingredients in a blender until smooth. The fruit is a good source of carbohydrates, which give you a quick burst of energy that’s healthier than the sugar rush you get from candy or caffeinated drinks. The milk provides protein, which helps keep you going without a crash. The pudding adds sweetness and creaminess and takes away the need for unhealthy ingredients like white sugar or ice cream.
You can use any combination of fruit and pudding flavors. Two of my favorites are dark chocolate pudding with raspberries and lemon pudding with blackberries. The shake pictured above uses peaches and vanilla pudding. If you’re making it for dessert, add more pudding and less milk to make a thicker treat.
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