drink: frozen drunk arnies

Spring is here and with it those first few afternoons filled with warm sunshine,  good friends and drinks outside somewhere.   There’s not much that I love more than summertime happy hour.  This winter, I tasted a bourbon slush for the first time and my mind started spinning thinking about how it would make the perfect frozen drunk arnold palmer.  After a few different attempts, I finally have the recipe.  This drink is just plain delightful and I’m going to go out on a limb and declare these my cocktail of the summer of 2012.  You can make these in advance and whip them out when needed, plus as a bonus, these are blender free.  So this summer if you find yourself in Boulder, come on over, I’ll be sure to have a batch in the freezer waiting for ya!

The ingredients:

+ Sweet Tea Vodka

+ 3 large cans of frozen lemonade concentrate

+ 10 Black tea bags

+ 4 or 5 quart containers with lids

Boil 6 cups of water and add to 10-12 black tea bags.   Let it steep while it comes to room temperature (about 20-30 minutes).  Then in a large pitcher, pour the tea and 2 cans of the  frozen lemonade mix.  Using one of the empty lemonade cans as your measuring cup, add 2 cans of water and 2 cans of vodka (this will use up nearly an entire 750ml bottle of vodka).  Stir until combined and pour into quart containers making sure to leave a good inch at the top so that it can expand in the freezer.   Freeze overnight.   Then make one pitcher of straight lemonade, according to the directions on the can and refrigerate.  You can make the lemonade just before serving if you prefer.  It doesn’t matter.

To assemble, remove the frozen quart container from the freezer and using a spoon flake it and scoop into a glass.  Then pour lemonade until the slush is covered and stir until they are combined and have a slurpee-esque consistency.  Add a straw, garnish with a lemon if desired and serve.  This recipe should make about 12 healthy servings.

I can’t wait for summertime, may have to make today a sunday, funday…



drink: champagne jello shots

There was a time around the fall of 2000 that I became obsessed with alcoholic jell-o shots.  I brought them to every holiday party I went to that year, I experimented with flavors and layering.   I even bought special star shaped ice cube trays at Ikea.  Needless to say, sometime around the spring of 2001, one too many hangovers later, I stopped making them. Then this fall, they started popping up everywhere again but instead of being run of the mill jell-o and vodka shots, they were great flavors like Arnold Palmers (or John Dalys), Watermelon and Rootbeer.  Inspired,  I knew I had to figure out how to make Champagne Jell-o Shots for New Year’s this year. I found a few different recipes online but most of them seemed over the top fruity and sugary and I wanted to make one that still tasted like champagne.


3 boxes 3 oz. Peach Jell-o

1 box (4 packets) plain gelatin

3 c. boiling water

5 c. or about 1 1/2 bottles of sparkling wine (try to find a Brut or Dry version)


In a bowl, combine the Jell-o and gelatin packets, pour boiling water over, stir until combined refrigerate 15 minutes.   Then slowly pour in 5 cups (about 1 1/2 bottles of champagne).  Don’t be alarmed when this foams, just make sure you are using a large enough bowl to accommodate it.  Refrigerate for another 30 minutes.  Then pour into your pan.  Depending on how large you would like your shots you can either use one 9×13 Pyrex or multiple smaller pans. Refrigerate at least 4 hours, longer if possible.  Just before serving, add sprinkles (optional).

These were a crowd pleaser and would be a festive addition to your New Year’s Celebration.

Hope you all have a happy new year!