Anyway, sorry that posting has been a little light this week. It will likely continue at this rate through the weekend. I am headed to the Redneck Riviera (loving reference) for a little fun in the sun in honor of my sister! It is her bachelorette weekend, and oil be damned. In fact, I am actually excited to be contributing a bit to the tourism economy of Alabama's coast....lord knows they need it just as much as we do.
We have rented this beach house, through Reed Realty. Her name is Kokomo and she sits right on the beach. She has a pool, which is nice, as there is a swim advisory for the Gulf right now. Reed Realty has been wonderful throughout the oil spill....we would never cancel on these guys!
So, in honor of the pseudo-tropics, I am going to share with you a delightful recipe that Julie sent to me. I made this last night in preparation for day drinking in the sand. Apparently, there are hundreds of versions, but this one sounded the best for our purposes (cooling off with something fruity and easy!).
1 Two Liter of 7 Up or Sprite (I actually used Sprite Zero)
I jar of maraschino cherries
I can of concentrate frozen pink lemonade
3 cups of Southern Comfort
Dump all of these ingredients into a big bowl. Freeze over night.
Now, you have slush!
Here she is all zhushed up in the freezer.
Hint: It looks frozen through, but, to slushify it, you just have to stir it. The So Co doesn't fully freeze. Hence, slush.
Funny that I should post about this today...my Garden and Gun newsletter revealed a similarly delightful slushy recipe.
Garden and Gun's Bourbon Slush from the book Porch Parties: Cocktail Recipes and Easy Ideas for Outdoor Entertaining
Here is the G and G Bourbon Slush recipe:
Garden and Gun Bourbon Slush
Once relegated to cheesy weddings and bridge parties, the venerable punch bowl is making a comeback, showing up on trendy bar tops from New York to South Beach. And since we’re suckers for anything bourbon related, we were particularly excited to try out a recipe for a concoction called Bourbon Slush from the new book Porch Parties, by Southern libation expert Denise Gee. This particular punch—a mix of citrus juice, bourbon, and dark tea—was a favorite in Gee’s hometown of Natchez, Mississippi. Quick, easy, and dangerously refreshing (trust us, we tried it), it’s the perfect addition to a party at the end of a long, hot summer day—or any other day as far as we’re concerned.
6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed
Garnish: Mint sprigs or lemon slices (optional)
Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted, add more ice or water as desired. Serve in punch cups. Garnish, if desired
2 cups water
1 family-size or 4 regular tea bags
Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside.
Let me know if you create one of these refreshing concoctions. Cannot wait to hear about it!
P.S. Mondo, Susan Spicer's latest restaurant, is open in Lakeview. I cannot wait to try it. Not only because Bayona (her flagship) is one of my favorite restaraunts in New Orleans, but also because I think it is amazing that she built her latest baby in the midst of the slowly rebuilding Lakeview (neighborhood of my peeps, 100% devastated in Katrina...). FUN FACT: Do you watch Treme? The character, Chef Jeannette Desautel, was inspired by the real-life Spicer. Check out Mondo (whether you live in Nola or are visiting) and let me know if you like it! I am hoping to post reviews soon....