Spirits & Cocktails

Snooth User: wineboy19

New drink... atleast for me. TRY IT!

Posted by wineboy19, Aug 5, 2009.

Pink Chi-

2 ounces Vodka
5 ounces Pina Colada Mix
5 whole strawberrys
7 ounces ice




Reply by gr, Aug 9, 2009.

Sounds like a good summer drink, but if you're going with the fresh strawberries, you might as choose slightly better ingredients without much extra effort on the "pina colada mix" front, especially when there's a blender involved. Grab some coconut cream (this it's definitely not worth making at home, although I'd be interested to see what happens if you just through fresh coconut milk and meat in the blender) and either pineapple juice or diced pineapples.

Also, vodka? Really? I'd go for a decent (but not overly expensive) golden rum on that one, maybe the unaged Barbancourt.

Reply by Aged2Perfection, Aug 9, 2009.

It is very good! I make it with Dark Rum, and use a canned coconut cream (Coco Lopez) Quick Frozen Strawberries also work well (if they are not in alot of syrup). Saves a little on the ice at parties.... The Barbancourt does sound interesting though. Enjoy!!

Reply by gr, Aug 14, 2009.

See also Rhum Clement. They're distinct but have similar behavior and sugar content.

Reply by Mark Angelillo, Aug 14, 2009.

Coco Lopez and I were fast friends when we met. I still call him up from time to time.

Reply by dmcker, Sep 6, 2009.

I just made something to huge success at an end-of-summer party I hosted, so I'll call it an End-of-summer Cooler. The recipe was passed on to me separately by both a friend and a family member, who got it from the host of another party in the SFO area, and this was my first try at it.

The volume I made below soldout in well less than an hour at my party, and the cries for more continued for another halfhour at least, but for obvious reasons (see the recipe), I couldn't remake, and people had to 'makedo' with margaritas, dirty martinis, singlemalt scotch, cotes du rhone red, Graves sauvignon blanc, and a few diehard Cuba Libres and GTs. Think my brandy and grappa stocks got hit a bit, too. Anyway, next time I'll remake at twice the volume, and perhaps also try versions with other dried fruit (apricots, prunes) and berries (raspberries, blackberries, and maybe strawberries though they might not have enough tartness). Anyway, this recipe is worth a try!

--Two liters of Zubrowka vodka (one for the fig vodka and one for the blueberry vodka)
--One cup dried figs
--One pint fresh blueberries (frozen unsweetened would work, too)
--2 oz (or a little less) sugar

--Thick slice of fresh ginger
--Pint of water
--8 oz (or a little less) sugar

--20 limes (or a pint of lime juice)
--Six valencia oranges (or approx. one cup of juice)

--Limes, oranges, lemons (after running out of limes, though I liked the color combination) for garnish

To make the fig vodka, put the pint of dried figs and liter of vodka into a container, cover and let marinate/infuse for two days. Stir more than once during that period. I put the container in the fridge, but that might not be necessary. At end of marinating/infusing period, transfer to a pot on the stove, add the 2 oz. sugar, bring to a very light boil, and simmer for 5 mins. Strain through a very fine chinois or mesh strainer, and then refrigerate or otherwise ice this fig liquor.

To make the blueberry vodka, put the pint of blueberries and the liter of vodka into a container. Cover and lit sit for two days, again stirring at least once. Same story about the fridge as for the fig infusion. At the end of the period, strain through a very fine chinois or mesh strainer, and cool in the fridge or on ice.

For the ginger simple syrup, add two parts water to one part sugar. Heat, add slice of ginger, then cool the syrup.

To combine the mixture for a party, add the liter of fig vodka to the liter of blueberry vodka, then add the pint or so of ginger simple syrup, the juice from the limes and the juice from the oranges. Stir well, and add in thin slices of limes, oranges and lemons as desired.


P.S. As near as I can calculate, and if you keep the ingredients separate, a single recipe might look like this, though I haven't tried it that way yet:

Rocks Glass
fill with ice

3/4 oz of fig vodka
3/4 oz blueberry vodka
juice of half a lime
Juice of 1/8 valencia orange
1/2 oz of ginger simple syrup

Reply by dmcker, Sep 7, 2009.

Forgot to mention that I also had success using the leftover marinated fig pulp and blueberries the next day. Used the figs in a sauce for a pork tenderloin, together with cream and some garden herbs (went well with a Neuf du Pape). The blueberries were used half in a batch of pancakes, the other half in some muffins. Recycling can be tasty...

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