I’m on a vacation so I think it’s time for Vacation Juice!

I decided to take this into a direction less in the direction of modern Gulf Coast drinks like the Miami Vice, the frozen Daiquiri, and the Rum Runner and more towards SEAsian and South Pacific. So we’re using a rum-related spirit, but its more like an ancestor of rum than a cousin; Indonesian Batavia Arrak. Another great alternative is Cor Cor Green, which is an Okinawan agricole-style rum which sadly is incredibly hard to find for me but would work great. Lychee and passionfruit play wonderfully with the Arrak or any agricole style rum. Remember, with frozen pineapple chunks you don’t need too much ice -- start with half a cup and  add more if its too thin.

Also, sorry I couldn’t get a plumeria blossom, so I used what I had on hand, haha

Into a blender goes: 

.75 oz.or 22 ml. Passionfruit Syrup .75 oz. or 22 ml Soho Lychee Liqueur 1 cup frozen pineapple chunks 2 oz. or 60 ml Batavia Arrak Blend with ice to a frappe/slush

Pour into poco grande glass up to about two-thirds of the way. Returning to blender

    The kids are in bed, it's time to relax. It's 100 degrees outside and no relief is in sight. This screams for a sweet, cool, refreshing adult drink. Let's have a bourbon peach slush.       Most of us grew us having slush drinks, they were a treat when we were kids. Whether you had on at the local 7-11 or maybe a Dairy Queen, they were sweet and cool. Perfect on a hot summer day. No one really knew what flavor the blue slush was but we all drank it just the same. As blenders have become more convenient and versatile, people have been experimenting with different drink combinations that were once available only in bars. Using fresh fruit, crushing ice, adding syrups and simple sugars has become almost a calling for some, and there are some wonderful creations that have come from these experiments.

Simple Syrup

Some sweet drinks start with simple syrup. As the name implies, it's a syrup and is simple to make. Usually it is one part water to one part sugar. It's boiled until it has a syrupy consistency and adds texture and flavor to many types of mixed drinks. It's also a common ingredient in baking and cooking, you would be surprised at the number of recipes that call for it. The simple syrup used in this recipe has an addition-peaches. The syrup is actually the base for the drink recipe, meaning that after you have cooked the simple syrup you will leave the peaches in. Cooking the peaches in the syrup amplifies that natural sweetness of the peaches. If possible, use fresh peaches (peeled of course). However, if you don't have access to fresh, frozen peaches will work fine. Use 1 1/2 to 2 cups of frozen in place of the 2 fresh peaches called for in the recipe.

Ingredients

Peach Simple Syrup

½ cup water

½ cup granulated sugar

2 peaches, sliced

Drink Ingredients

Peach Simple Syrup

2 cups ice cubes

½ cup bourbon

Instructions

In a small saucepan, combine the water, sugar and peaches to make the simple syrup. Bring to a boil over medium-high heat, and simmer for an additional 5 minutes.

Remove from the heat, and steep for 15 minutes, then refrigerate until use.

Pour the peach simple syrup (with the peach slices, too!), the bourbon and ice cubes into the blender.

Blend until smooth.

Here is a drink with a bit of whimsy. Take a margarita, surprise it with a tequila sunrise and then blend it all together as a frozen drink with an orange peel garnish. What fun!

What Is A Margarita?

According to most bartender guides, a margarita is a cocktail drink of tequila, orange liqueur and lime juice. Often it's served with salt on the rim of the glass. It can be served with ice (called on the rocks), with no ice (called straight up) or blended with ice (frozen). If you go into any chain casual restaurant with a bar you will find that the margarita is no longer just those 3 original ingredients. Every type of fruit is now used to make margaritas (strawberries, peaches, blueberries among others) and the options seem endless. Unless you are a purist about the name, the explosion of drinks calling themselves margaritas is just a fun take on blended drinks. For the most part, bars are calling any drink made with tequila and lime juice a margarita. Some times the drink doesn't even have to have lime juice. This drink is a basic frozen mixed drink. Your blender will be perfect for this recipe, you just toss most of the ingredients in and pulse. The orange liqueur used can be either Cointreau or triple sec. Both have similar flavors but the Cointreau is a bit more concentrated. It also is more expensive. You will want to use highball or cocktail glasses for this drink. The traditional margarita glass won't show the color separation that makes this drink so fun to look at. Another tip-put the glasses in the freezer for a bit before preparing the drinks.

Ingredients

Margarita or coarse sea salt, for rimming glass

1 lime wedge, for rimming glass

1/2 cup frozen orange juice concentrate

1 1/2 cups orange juice

3/4 cup (6 ounces) tequila

2 tablespoons (1 ounce) Cointreau or triple sec

2 tablespoons lime juice

3 cups crushed ice

1/4 cup grenadine

For Garnish

4 orange slices

4 maraschino cherries

Preparation

1. Spread a layer of salt in a shallow dish. Run lime wedge around the rims of 4 highball glasses to moisten; dip rims in salt. 2. Place orange juice concentrate, orange juice, tequila, Cointreau, and lime juice in a blender. Add ice and pulse until smooth. Divide margarita evenly among glasses. 3.Tilt glasses and pour 1 tablespoon grenadine down the side of each drink; grenadine will sink to the bottom and create a sunset effect. Garnish with orange slices and maraschino cherries and serve.

How to Blend Hot Soup with an Immersion Blender.wmv

http://www.natural-juicing-remedies.com/immersion-blender.html Immersion blenders are very useful small kitchen appliances, upgraded versions of hand held mixers. A hand blender is a light, long, and thin stick device, which you hold on one side and there is a blade on the other.

A hand held blender can be a very appropriate…

Devil’s Tail

This is a final Devil-themed cocktail, notably a blended drink in a champagne flute with a curious green twist of lime peel. It looks devilish, but I imagine the name comes from it being a rum drink and the old slander for the spirit--Demon Rum! I like that this light fruity cocktail can still have a rich center with a tasty rum like Buzzard Point by District Distilling Co. This panela sugar rum has a natural and unrefined taste of the fresh pressed cane sugar that it is made from.

Golden Slipper

Egg yolk and sweet liqueurs often blend well together--in a blender with ice. This is true of the Golden Slipper, which really uses golden ingredients to get a silky texture to a dessert drink. I can't help but think that it would be even better with a little milk, though. As it was, the egg yolk was still very present and yellow Chartreuse just wants to stand out too much here. So this was a case of a blender drink with the ingredients fighting each other rather than being as silky smooth as advertised.