Hot Fun In The Summertime

"Why is the rum always gone?"

                        - Jack Sparrow

Summertime usually means cold, adult beverages.   I know I have enjoyed quite a few over the years.  Sometimes you just need a change from wine or beer.  Like pirates before me I like rum.  I also have a fondness for tequila.  

Flying my colors! 

I thought I would share some of my favorite cocktails for summer this week.   Some have been around for years.  Others, I have created myself.  If you make any of the recipes, snap a pic and tag me on Twitter or Instagram! I would love to see it!  @jjthecook for both.  Enjoy and happy, responsible drinking!

Measurements are approximate. 

J.J.'s Scurvy Buster

• 2 oz Rum – I prefer spiced
• 1 oz lime juice
• 2 oz pineapple juice
• 1 oz orange juice
• 2 oz coconut water
• 1 oz simple syrup if desired

1. Shake or stir to mix – serve over ice.
2. Garnish with cherry and orange slice if desired.
3. Serves one.

Frozen Rum Runner

• 3/4 ounce spiced or gold rum
• 1/4 ounce blackberry liqueur 1/4 ounce creme de banana liqueur
• 2 ounces orange juice
• 1/2 ounce grenadine
• 8 ounces crushed ice
• 1/4 oz. dark or 151 proof rum

1. Add spiced or gold rum, blackberry liqueur, creme de banana liqueur, orange juice, grenadine and crushed ice in a blender.
2. Blend until slushy and pour into glass. 
3. Float with 1/4 oz. dark or 151 proof rum
4. Serves one

Dirty Banana

• 2 oz. Tia Maria or Kahlua
• 2 oz. dark rum
• 2 oz. rum cream liqueur
• 4 oz. milk
• 1 oz. simple syrup
• 3/4 banana
• chocolate syrup
• Ice

1. Fill blender 3/4 way with ice and all ingredients.
2. Blend until thick and smooth.
3. Pour into glasses
4. Drizzle chocolate syrup on top for garnish
5. Serves two
   

 Paloma Ala J.J.

• 2 oz tequila blanco (silver)
• Juice of half a lime
• 3 oz pink grapefruit juice
• 3 oz soda
• pinch salt
• Lime wedge, for garnish

1. Combine tequila, lime juice and a pinch of salt in a highball or Collins glass.
2. Add ice
3. Top with grapefruit and soda.
4. Stir gently
5. Serve with a lime wedge garnish

Insta-Sunshine

I don't have a lot to say...been playing with the blender. I came up with a Sunshine Shake in honor of my friend the fabulous Melissa.

 

Need a sunny pick-me-up? The orange flavor will burst open in your mouth and put a smile on your face. Orange sherbet makes this fruit-flavored milkshake a real taste treat. It's like drinking orange cream velvet on a beautiful sunshine day.

 

 
Sunshine Milkshake

• 1/2 quart orange juice
• 1 cup vanilla cream
• 1 cup orange sherbet

 

Directions

 

Combine all ingredients in blender and blend until smooth.

 

 

 Double Chocolate Banana Cupcakes

 

Bananas and chocolate are a naturally great combination and here they get along particularly well. I call these double chocolate because not only are they topped with the BEST chocolate buttercream frosting ever, I've also sneaked a few chocolate chips into the cupcake batter. These are a great thought with Valentines day around the corner.

 

I should note that the recipe for this frosting makes quite a large batch. This is a good recipe to use up any leftover chocolate buttercream frosting or you could just make a half batch which should be good for a couple of dozen cupcakes.

 

Cupcake Recipe

• 1 cup white sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 1 3/4 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup orange juice
• 1 cup chocolate chips

Beat sugar and oil in a bowl. Add eggs and mashed bananas.

 

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

 

Fold in chocolate chips.

 

Fill paper lined cupcake pans with the batter and bake at 350 degrees F for 15-20 minutes. Cool completely on a wire rack before forsting with chocolate buttercream frosting.

 

 

 

Chocolate Buttercream Frosting

• 2 cups sugar
• 2/3 cup water

 

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

• Meanwhile beat together to stiff peaks
• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract
• Pinch salt

 

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

• 2 cups softened unsalted butter
• Beat until smooth after each addition.
• Combine and melt in a double boiler:
• 1 pound chocolate, chopped in small pieces
• ½ cup butter

Add to the meringue mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.