We are all about the warm weather and enjoying the sun and what better way to do it than to fix up some chilled drinks. Here are some cool ways to add that touch of flavor, literally and visually, to your favorite summer drinks.
From The Culinary Tribune:
An easy and fun way to add something special to your drink.
Mint ice cubes: Add several mint leaves in hot water until water gets enough minty flavor (take out the leaves because they turn dark) Add fresh mint leaves to the mint-flavored water once it cools down and freeze
Lemon ice cubes: Add lemon juice and lemon slices to water and freeze
Blueberry ice cubes: Add fresh blueberries to water and freeze
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FROZEN FRUIT SKEWERS
From Divas Can Cook:
Cute party idea, just add to champagne, martini, or another favorite drink and serve! Simple and fun.
Simply skewer some fruit (raspberries, strawberries, blueberries, peach, kumquat, etc.) with large tooth picks or similar and place on a plate in the freezer until thoroughly frozen.
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COFFEE ICE CUBES
Great to add to some Baileys or even garnish an Irish whisky on the coffee rocks if thats more your speed.
Just add your favorite coffee to the ice cube tray and freeze.
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Your guests will love this creative addition to any summer drink. A little more effort than normal ice but well worth it when reaping the rewards.
First find long narrow bags or long ice cube trays if you can find them or popsicle molds. Ice candy is basically a popsicle made from a combination of water or sweetened young coconut water (buko juice) and an assortment of fruit, juices and herbs. A few to try: limeade w/ pomegranate seeds and mint // young coconut water and lime zest // crushed ripe strawberries and milk // pineapple juice with lychee fruit // young coconut water w/ lemon peel and mint // water and small cucumber pieces //
Fill the bags/molds with the ingredients, tie off the top and throw into the freezer. When ready to serve just have your guests peel off the plastic and toss it in their drinks (if you only peel it back 3/4 of the way, the ice candy doubles as a stirring stick). It can be a bit of an adventure in trial and error to find the perfect beverage/alcohol for different ice candy.
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FLORAL ICE CUBES
From Martha Stewart
More for look than taste, but a beautiful addition to any drink or cocktail that is sure to get attention.
To suspend flowers in the cubes, work in layers: Fill an ice tray (one that makes large cubes so the ice will last longer) a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top, and freeze again.
For ice that’s especially clear, use distilled water that has been boiled and then cooled. This limits impurities and air bubbles, which make ice cloudy.
Use only edible flowers, such as orchids, nasturtiums, pansies, and snapdragons, that have been grown to be eaten (to ensure they haven’t been treated with chemicals).