The Garden Tipple: Sugarbaby Daiquiri

Sugarbaby Daiquiri

We’re parched, Boozers. Gardening is hard work, and we’ve done enough tilling, weeding, watering, and harvesting in the height of summer to last a lifetime — and it’s not even August. The air-conditioned comfort of the grocery store’s produce section begins to look mighty good when you’re covered in sweat and compost while you battle aphids and whatever just chewed up half your tomatoes during the night. But then the sugarbabies arrived and things started to look up.

A Sugar Baby is a common variety of miniature watermelon, often found in farmers markets and grocery stores under the moniker “personal watermelon”. They are small, and sweet, and utterly hydrating on a hot summer day, especially when rum is involved. We don’t usually go in for frozen drinks, and we generally like our daiquiris Hemingway-style, but sometimes an adult slurpee is really the only way to go when the mercury is on the rise. Slurp it up and drink it down.

Sugarbaby Daiquiri

Most frozen drinks are made with ice cubes, but we turn our noses up at that when we have watermelon available. As you might imagine, watermelon is mostly water and so, when cut into cubes, they freeze perfectly. They also freeze fairly quickly, so you’ll be ready to whip up your daiquiris within a couple of hours of freezing.

One Sugar Baby watermelon, preferably seedless, cut into chunks

2 ounces rum, preferably a lighter variety such as silver or gold (we used Mount Gay this time)

1 ounce hibiscus liqueur (we used Don Ciccio & Figli; if you don’t have that available to you, use St. Germain elderflower liqueur to add a floral note, or even Maraschino liqueur, which is generally used in traditional daiquiris)

1 fresh lime

Place the watermelon chunks into a plastic Ziploc bag and freeze until solid, about an hour or two. To make a good-sized daiquiri, place one cup of frozen watermelon chunks in a blender with the rum, liqueur, and the juice of half a lime. Blend on high for a few seconds — it won’t take long to break down the cubes and you want them to maintain a perfectly drinkable frozen purée. Serve immediately.

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The Friday Tipple: Et Tu, Brutus?

Et Tu, Brutus?

We’re feeling nostalgic again, Boozers. A common winter ailment has left us craving vitamin C, which caused us to reminisce fondly about that childhood food court staple, the Orange Julius. Frothy and delicious, creamy and orange, there was no treat more prized when dragged to the mall in search of new snow boots or Power Rangers underwear. The promise of it served to make the torture of waiting for Mother to purchase the perfect pocket squares for Dad almost bearable.

While an Orange Julius has next to nothing to do with the Roman emperor of the same name, we find ourselves thinking of togas and chariot races nonetheless, and Italy is, of course, simply dripping with fresh oranges, so we don’t think it such a stretch to imagine that Caesar would have enjoyed a refreshing frozen orange concoction to help him while away a long hot afternoon at the baths. Et Tu, Brutus? is our version, just kicked up a notch or two. Enjoy it as you plan your next conquest.

Et Tu, Brutus?

Vanilla-laced vodka and mandarinetto – basically limoncello made with oranges – are a lovely combination for this grown-up treat. If you can, infuse a good vodka with a couple of split vanilla beans for a week or two; otherwise you can use a good vodka and scrape a vanilla bean into the mixture or simply add a good quality pure vanilla extract. Most homemade versions of the Orange Julius will tell you to use defrosted orange juice concentrate and ice cubes, but we prefer to make ours with frozen orange juice cubes – simply pour fresh orange juice into an ice cube tray and freeze until solid, about two hours.

4 frozen orange juice cubes

1 ounce vodka (we prefer Boyd & Blair)

1 ounce Mandarinetto (our favorite is Don Ciccio & Figli – you can use another orange liqueur like Grand Marnier if necessary)

1 teaspoon pure vanilla extract (or scrape one vanilla bean)

2 ounces coconut milk or cream (we like So Delicious Coconut Milk Half-n-Half)

1 teaspoon orange blossom honey or other sweetener

1/2 teaspoon baking soda (this counteracts the acidity of the orange juice)

additional ice cubes and fresh orange juice as needed

orange wedge for garnish

Put first seven ingredients in a blender and blend until well-combined, thick, and frothy. Add additional ice cubes if too liquid, add orange juice if too frozen. Pour into a tall glass and garnish with orange wedge and a straw; serve immediately.