So, a few months back I was starting to make and review enough drinks for another blended cocktails week, but things got in the way and I ended up with only a couple daiquiris and a bunch of banana drinks (banana cocktail coming next post). Around that same time I also picked up a number of the Torani flavor syrups to supplement flavors in the bar. Among the few I got 2 of them created very unique and interesting variations on the traditional frozen Daiquiri. For these recipes I used the traditional Daiquiri recipe, but replaced the simple syrup with one of the Tornai Syrups, and of course blended with a handful of ice.
Frozen Strawberry Torani Daiquiri Taste Profile: Equal parts sweet and sour. Tastes like concentrated springtime!
Frozen Green Apple Torani Daiquiri Taste Profile: Strong candy flavor. Sweeter than what you’d expect from a Sour Apple Pucker. Tangy and sour.
Here’s something a bit different to close out “Blended Cocktail Week.”
I realize it might seem a bit redundant to say “Frozen Blizzard” but it it important to note that this drink can be make shaken with ice, or blended with it. The drink also calls for 3 ounces of bourbon or blended whiskey which are two very different categories of whiskey which could shift the drink to either side of the taste spectrum. For this variation I decided to mix both the blended whiskey and the bourbon for a more well rounded taste (and also because my bourbon is 100 proof).
The drink has a strong and unblemished whiskey aroma which to any lover of the spirit is quite welcoming. This unique blended cocktail starts off a little sour, then leaves you with a tart whiskey taste on the mid palette and the finish. I do think the drink lacks a bit of flavor complexity despite the mixing of blended whiskey and bourbon. However, if you’re looking for something to blend that isn’t a vodka or rum based drink, this is well worth the try.
Alcohol Taste Rating: 8/10
Overall Rating: 8/10
3 oz Bourbon (or Blended Whiskey) [1 1/2 oz of each used]
1 oz Cranberry Juice
1 oz Simple Syrup
1/2 oz Fresh Lemon Juice
Combine all ingredients in a blender with 1/2 cup of ice. Pour into a tumbler or wine glass. Garnish with a lemon slice (wheel).
For today’s blended cocktail I decided to combine 2 recipes and make something of a variation and a hybrid (Mojito and Raspberry Daiquiri).
Depending on who you are you might find the top of the drink appealing or revolting. The blended mint creates a mossy top for the drink which isn’t the most visually pleasant thing out there, but it does give you a nice minty aroma to the start of the drink. The drink starts with a sweet and icy raspberry flavor, it moves the a refreshing lime and rum, then finishes with a bit of mint. I’m not sure if I can actually call this an original cocktail, but it certainly is a great hybrid recipe that I highly recommend.
Alcohol Taste Rating: 5/10
Overall Rating: 9/10
Frozen Raspberry Mojito
2 oz Gold Rum
3/4- to 1 oz Lime Juice (1 lime)
12-15 Fresh Mint Leaves
1 oz Raspberry Syrup
1 Tbsp Granulated Sugar
Blend all (but the club soda) with a cup of ice. Pour into a large pint glass, top with club soda and garnish with a lime slice and a mint leaf. Note: Use raspberry syrup not actual raspberries unless you want seeds in your drink.
Well I’m back again after a long hiatus, for a bunch of blending cocktails! This week I’ll be posting a blended cocktail every day!
To start things off we’ve got a easy and fun drink to help you finish of your summer. The Meadow Snow’s official garnish of a cantaloupe cube, may not be in everyone’s regular bar stock, so you may want to substitute it with the more aromatic lemon peel as I did. the lemon peel makes for an amazing opening aroma as it mixes with the familiar fragrance of Midori. Like most blended cocktails it’s a sweet drink with a nice balance of a bit of sour as well that isn’t lost in the mixing process. Mid-palette you’re hit with Midori and your finish up with a refreshing aftertaste of gin. I’ll leave it up to your tastes/wallet on whether or not to use a nice gin or a cheaper one.
Alcohol Taste Rating: 7/10
Overall Rating: 8/10
2 oz Gin
3/4 oz Midori
1 1/2 oz Sweet and Sour
Cantaloupe Cube (or lemon wedge)
Combine liquid ingredients in a blender with ice. Pour into a lowball glass. Garnish and enjoy.
Today we’ve got one hell of a great blending cocktail! With a few minor substitutions to the “Bacardi Tropical Dream,” you’ll find this or a variation of your own to really impress your friends. While the original recipe calls for Orange Rum and Bacardi Gold, I feel my replacement of Cruzan Aged and Parrot Bay Pineapple certainly didn’t hurt the outcome. In fact it may have made it better.
If blended well you’ll start with the icy sweet and tropical flavors of orange juice and your flavored rum. Then on your mid palette you get that flavored rum with the gold embodied in the bits of ice. Finally you get a mild sour from the underlying sweet/sour mix to really bring this drink home. I do wish there was another juice component in the though as I found myself wanting a little more body in the drink. Although this could easily be solved with a little less ice.
Bottom line, this is a great tropical drink for any occasion, and with a big enough blender it could be a great party highlighter.
Alc. Rating: 4/10
Overall Rating 8.8/10
(Bacardi) Tropical Dream
1 3/4 oz Gold Rum
1 1/4 oz Tropical Flavored Rum (Orange, Pineapple, Citrus, or Coconut) 3/4 oz Amaretto 1/2 oz Rose’s Lime Juice 1 1/2 oz Sweet/Sour 2 oz OJ
Blend with ice, garnish with a Lime, lemon, and orange slice
An early post this week so you can be sure to enjoy the holiday tomorrow. If you’re looking for that last blast of summer here’s the “Classic Pina Colada” for you. I shouldn’t even have to talk about this one. Light in texture and flavor. Pineapple and Coconut mixes perfectly with 2oz of rum that you can’t even tell is there. Need a smoothy? Drink this!
Classic Pina Colada
6oz Pineapple Juice 2oz Coconut Cream Syrup 2oz Light Rum Ice Cherry Garnish
Combine ingredients in a blender with ice. Serve in a BIG glass. Garnish with a maraschino cherry.