A Wednesday-through-Sunday beach vacation with friends from high school and college was the perfect chance to put a multitude of cocktails to the test. It was a relaxing, laid-back affair, so exotic experimentation was not at the forefront of Miss Mojito’s train of thought. Rather, this was an opportunity to mix good ingredients in new and interesting ways with refreshing results.
DRINK: Frozen Margarita
TWIST: Grapefruit Juice
1 cup of tequila, ½ cup lime juice, 1/3 cup Triple Sec and a pitcher full of ice make up a standard batch of frozen margaritas. A ½ cup of pink grapefruit juice adds a splash of color and a touch of tang to this beachy concoction.
DRINK: Salty Dog
TWIST: Lime Juice
2 ounces of gin, a large splash of grapefruit and a salted rim go into a traditional serving of the Salty Dog. We found a ½ ounce or so of fresh lime juice to be a nice addition.
TWIST: A frozen version
A good friend shared her recipe for a frozen sangria that was the perfect easy beach drink – it was fun, fruity and light enough for some daytime-appropriate imbibing. The night before, mix a bottle of fruity white (we used a pinot grigio), a can of frozen lemonade concentrate and OJ in a bowl. Freeze overnight, then mix and serve the next morning. Repeat as needed to prevent beach-related dehydration throughout the course of your vacation.
Posted by Miss Mojito.
I recently tried out two new tools that are sure to enhance the cocktail concoction experience.
I gave the Black & Decker Citrus Juicer to my dad for Christmas in 2008, after spending over half an hour one evening juicing lemons and limes for his family-sized batch of whiskey sours. I decided to invest in this small, affordable home juicer as a present for dad (and to give my poor hands a break). It’s small enough not to take up too much room in my parents’ limited cabinet space.
We finally whipped it out one Sunday to make a batch of the much-lauded whiskey sours. I must admit, even though I was the one who bought the juicer in the first place, I was still skeptical that it would produce results good enough to convince me to forgo my hand juicer.
For a $15 purchase, the results were pretty stellar. The way it works is this: you fit the citrus over one of the two plastic reamers (a larger one for oranges & grapefruit, a smaller one for lemons & limes). When you press down, the reamer automatically spins, extracting the juice into the awaiting container. Seconds later, you have a bone-dry citrus rind in one hand and a cup full of juice in the other (up to 34 ounces worth). This particular model also has different settings for no pulp, medium pulp and pulp-a-plenty. Brilliant!
The other tool I tried out that might deserve a place on your cocktail cart is the manual ice grinder. It’s basically a plastic container with a sharp metal mouth through which you feed your ice cubes. Depending upon the direction you turn the crank, the result is large ice chips or fine ice slush. Though you have to definitely exert some strong arm power to properly chip the ice, the results are worth the effort for those times when ice cubes are just too inelegant and bulky.
I think the best way to make use of these two finds is a mid-winter cocktail that celebrates them both. The Salty Dog is just the ticket: squeeze your own grapefruit juice, chip your own ice, them mix them both together with some gin and serve in a salted-rim glass.
The Salty Dog
- 4-5 oz. fresh-squeezed grapefruit juice
- 2 oz gin
- Chipped ice
Chill your cocktail glass in the freezer for 10-15 minutes before preparing the drink. Pour salt (a couple spoonfuls should be plenty) on a square of parchment paper. Dip and roll the edge of the chilled glass in salt. (If the salt has trouble sticking to the glass, try rubbing the glass with a wedge of lime, first.). Pour gin and juice in glass; fill with ice and stir to mix.
Posted by Miss Mojito