This is another of my experiments that thankfully turned out really well. It’s a pleasant, thirst quenching cocktail with a subtle lychee flavour and an awesome pink glow.

Lychee Likey

• 1/2 tsp sugar
• 2 mint leaves
• 3 lychees
• 60ml lychee syrup from the can
• 30ml vodka
• 15ml strawberry liquer
• 15ml lemon juice
• 30ml cranberry juice
• ice

Muddle sugar, mint and lychees in a mixer so lychees are mushed.

Add all other ingredients, including some ice, and shake well.

Pour into a tall glass with more ice and garnish with a lychee and lemon slice.

Pretend you are relaxing on a beach somewhere in South East Asia.

]]> http://www.eggshellgreen.com/2009/01/12/lychee-likey/feed/ 1 http://www.eggshellgreen.com/2009/01/03/frozen-strawberry-daquiri/ http://www.eggshellgreen.com/2009/01/03/frozen-strawberry-daquiri/#comments Sat, 03 Jan 2009 06:12:22 +0000 Chickie Little http://www.eggshellgreen.com/?p=706 This is my version of a strawberry daquiri – with added cranberry.

Frozen Strawberry Daquiri

• a scoop of ice (about 1 1/2 cups)
• 2 large ripe strawberries
• 30ml Bacardi
• 30ml lemon cordial
• 30ml cranberry juice

As with all frozen cocktails, put the ingredients into a blender and whizz until smooth.

Pour, with the help of a spoon, into a 250ml cocktail glass and garnish with a half strawberry.

Yum yum!

Backyard Sunset

• 30ml 42 Below feijoa vodka
• 15ml cranberry juice
• 60ml pineapple juice
• 10ml passionfruit concentrate
• 10ml lime juice
• ice

Fill shaker with ice and pour in all ingredients. Shake then strain into a margarita or martini glass.

Feijoas and passionfruit – two types of fruit that are ever-present in Kiwi backyards. What better way to enjoy their flavours than in a cooling cocktail.

Backyard Sunset

The last time we went, we made sure to watch the bartender closely to see what and how much he put into it. Chow provides a list of ingredients on their online cocktail menu so that was a good start.

After close observation and a couple of attempts, I’ve come up with the following recipe. The ingredients online say ‘passionfruit’, which is probably passionfruit juice or drink of some sort. I’ve opted for passionfruit concentrate because that’s what we have in the fridge. Being so, I’ve had to increase the other juices to make up the volume that the concentrate lacks.

The concentrate has seeds but you can just strain those when pouring.

Rosebud cocktail

Rosebud (my way)

• 30ml Absolute Vanilla Vodka
• 45ml cranberry juice
• 45ml pineapple juice
• 15ml passionfruit concentrate
• 5ml lemon juice
• ice

Put everything into a shaker. Shake really well and strain into a champagne flute. It’s prettier if some froth sits on top so add some from the shaker if it’s all just sitting there.

Not exactly the same as Chow’s but still delicious and very easy to drink – so be careful!
Update: Please see Kula’s comment below for the ‘real’ version. Cheers!

If you haven’t had jack fruit before, I guess the taste could be described as a cross between mango and pawpaw. Jack fruit is not as strong or sweet in flavour as those, but does have a refreshing taste and beautiful fragrance.

A guy I work with says in India there are a couple of varieties, one of which they use unripe in curries as the ripe fruit is no good for eating. I haven’t had fresh jack fruit but the tinned stuff is pretty good.

The recipe is for two frozen cocktails.

Jack Frooze

• 2 scoops of ice (up to the level of about 3 cups in the blender jug)
• 4 pieces of tinned jack fruit
• 60ml Absolute vanilla vodka
• 60 ml of syrup from the tin
• 45 ml passionfruit syrup
• juice of half a lemon

Put all ingredients into a blender and blend until smooth. Pour into pina colada glasses (or other 250ml cocktail glass).

Enjoy!

Jack Frooze