I’ve been working up to this for a while, because it’s a great way to use coffee ice, which I made over several weeks and kept in a gallon bag in the freezer. Next, I got my favorite vodka, Tito’s Handmade and my second-favorite coffee liqueur, Starbucks (Patron XO Cafe is my favorite by far). Fill the glass with “coffee ice” and add:
White Russian
This recipe is a minor variation on the margarita for the summertime. First, puree mangoes with a bit of water and freeze the results in ice trays overnight. Using the “mango ice” instead of regular ice, build your margarita.
Mango Ice Margarita
Now, recently, I’ve begun doing something to my margaritas that people say has made them even better. I add 1-2 ox of club soda/seltzer water on top and give it a stir. It mellows out the pungent nature of tequila and makes a more refreshing drink anyway, and in this one, it helps break down the mango cubes. You’ll want to let this one sit at the table before your guests start sipping so that the mango can get all sloshy in there. The mango flavor will be subtle, and not overpowering.
Viola:
For several months, a Gin and Tonic has been a good go-to drink for me. I always get my tonic water at Whole Foods to avoid the high-fructose corn syrup that swims in Schwepp’s. They have their own 365 Every Day Value brand for $2.50 for a six-pack of bar-friendly cans. Now while I like the flavor of tonic water, I wish I could reduce the sweetness of it.
Tonic water is bubbly water with quinine, citrus, and sugar. Club soda is bubbly water, nothing more. Whole Foods has some of that too. I googled club soda, lime, and gin to discover it’s already a common cocktail that I have heard of several times: The Gin Rickey! Here’s the recipe:
Gin Rickey
You’ll end up with a drier, more refreshing, more sour alternative to the Gin & Tonic! Yum!
