It’s Friday, you guys! And I don’t know about you, but on Friday evenings there’s nothing I’d rather do than sip on a fancy cocktail and have a dance party in the kitchen to celebrate the end of a long week. This month (can you believe it’s March already?), I’m starting a new feature on my blog. Each Friday, I’ll share a cocktail recipe from my friends around the internets who are bloggers, authors, chefs and foodies. I can’t wait to see what everyone comes up with!
This week we are kicking things off with Pete and Kelli Bronski of No Gluten, No Problem. They are also the authors of Artisanal Gluten-Free Cooking and Artisanal Gluten-Free Cupcakes, and Pete tells me that they will have a new cookbook coming out in 2014 (yay!). I can’t wait to try their fabulous blended cocktail that they first sampled on a vacation in St. Croix…
We discovered the source inspiration for this tasty beverage while visiting Cane Bay. While lounging on the beach, a server from the nearby restaurant Eat @ Cane Bay came by with small samples of a cocktail du jour. They were hoping to entice beachgoers to come in to the open-air joint for cocktails, and perhaps some lunch.
Boy did it work for us. We were caught, hook, line, and sinker. This drink wasn’t good. It was great. Coconut. Fresh lime. Local rum. What’s not to love? Upon returning to New York, we set about developing our own version and today’s recipe is the delicious result.
Pete recommends enjoying this refreshing cocktail with their pineapple guava BBQ sauce over boneless country-style pork ribs (a recipe also inspired by their holiday). I’m thinking that we all need a vacation like this to promote more creativity in the kitchen!
P.S. There is an awesome giveaway going on over at FrannyCakes to celebrate its 2nd birthday. Visit FrannyCakes to enter to win a T-shirt, 2 ebooks, and a copy of La Tartine Gourmand. Plus you get an additional chance to win if you like my Facebook page as well. Good luck!
This cool, refreshing cocktail recipe is by Pete and Kelli Bronski of No Gluten, No Problem. Inspired by their holiday in St. Croix, I think you will easily imagine yourself in the tropics when you take a sip.
- 4 shots Cruzan vanilla rum
- 4 shots cream of coconut (sweetened coconut cream, such as Coco Lopez)
- 1 shot agave nectar
- 1/2 cup fresh lime juice (about 2 to 3 limes)
- 1/4 fresh lime
- 1 tbsp finely shredded, unsweetened, dehydrated coconut (such as Let's Do...Organic)
- 2 large cups ice (500g by weight)
- Lime wedges, for garnish
- Add all ingredients to a blender and blend until smooth. Garnish glasses with wedges of lime.
The recipe calls for 1/4 fresh lime. Yes, the whole thing ... rind and all. Depending on how powerful your blender is, it may be a good idea to cut up the 1/4 lime into smaller pieces, but either way, in it all goes!