3 Must-Try Iced Cocktail Recipes
This weekend is set to be a scorcher. Why not relax, treat yourself with an iced cocktail, you've had a hard week...
July 10, 2015
We’ll be blunt: the whirr of a Vitamix is not a promising sound when it comes from behind a bar. It usually means the bartender is a major Tom Cruise acolyte who’s done some time on the Riviera Maya circuit and likes drinks that are “fun.” But that doesn’t mean that, in the hands of a master, a blender can’t take the edge off summer’s heat as well as pulse up a seriously tasty cocktail. To wit: exhibits A, B, and C, from three of Vancouver’s finest.
By Keenan Hood from The Keefer Bar
1 1/2 oz Los Siete Misterios Espadin mezcal
3/4 oz yellow Chartreuse
3/4 oz chocolate liqeur
3/4 oz lemon juice
1 bar spoon Pernod
shaving of jalapeño
handful of ice
Toss everything into a Magic Bullet or blender, give it a grind, and pour into a cocktail glass. Garnish with a jalapeño slice and optional fennel stem.
By Shea Hogan from The Shameful Tiki Room
2 1/2 oz Wild Turkey bourbon
1 oz lemon juice
1 oz Giffard Ananas (pineapple liqueur)
1/3 cup strawberries, stemmed and sliced
1/4 cup banana, sliced
1 cup ice
Blend until smooth, pour into a tall glass, and insert a straw and cocktail umbrella.
By Derek Granton from Bao Bei Chinese Brasserie
2 oz Appleton rum
1/2 oz lime juice
3/4 oz palm-sugar syrup (or simple syrup)
2 oz coconut cream
1 large wedge fresh pineapple
dash of amaretto
scoop of ice
Put everything except the amaretto into a good blender and whirr. While the machine is running, add more ice until the drink is thick but still pourable. Transfer to a large glass. Garnish with a float of amaretto and the slice of pineapple.