Photo: Alexandra Grablewski
Although bubbly buckles and crumbles are ubiquitous at warm-weather barbecues, we haven't seen too many cocktails that capture the sweet/tart taste of summer berries. That's why this spiked blueberry/strawberry smoothie is so refreshing (it also has a few splashes of orange and pineapple juices, Jamaican rum and the coconut cream Coco López). While Kim Haasarud, author of 101 Tropical Drinks and founder of a beverage consultancy suggests using 3/4 cup of ice, you can use less if you want your drink more liquid-y, or more, if you prefer it on the slushier side.
Serves 1
Combine all the ingredients in a blender. Blend on High for 10 seconds. Add 3/4 cup of ice. Blend on High for 10 to 15 seconds until smooth. Pour into a tropical cocktail glass. Garnish with the pineapple leaf, strawberry half and a few blueberries.
Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.
More Frozen Drink Recipes
Ingredients
- 10 ripe blueberries, plus extra for garnish
- 2 ripe strawberries, plus 1 strawberry half for garnish
- 1 1/2 ounces fresh orange juice
- 1 1/2 ounces pineapple juice
- 1 1/2 ounces Jamaican rum
- 1 ounce coconut cream (such as Coco López)
- Pineapple leaf, for garnish
Directions
Combine all the ingredients in a blender. Blend on High for 10 seconds. Add 3/4 cup of ice. Blend on High for 10 to 15 seconds until smooth. Pour into a tropical cocktail glass. Garnish with the pineapple leaf, strawberry half and a few blueberries.
Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.
More Frozen Drink Recipes
Published 06/12/2013
