For the last two years, we’ve had to deal with Hurricane Matthew and Hurricane Irma. Luckily we escaped without any serious damage and us and the pets ended up being just fine. After enduring all the headaches and stress sh*ts from Irma last year, we were really hoping to not have to go through that crap again. No such luck there ! Originally we weren’t in the path of Florence but it looks like we’re going to get at least tropical storm weather from her. We live in Georgia, about an hour from Savannah. We plan on staying put so today we put the finishing touches on our hurricane supplies which included a couple bottles of rum and coke to go with it. Nobody should have to go through a hurricane sober !
Take care everybody, especially those whose lives are being affected by Florence !
Chile fruit seasoning for serving (we forgot to use it)
Mint for garnish (we didn’t use it)
Add the watermelon, milks and rum to a baking dish, whisking to combine. Cover the dish and place it in the freezer for 6 hours or overnight.
When you’re ready to eat his, scoop your portion into a bowl and sprinkle it with the fruit seasoning afterwards. Top with mint and enjoy !
You taste watermelon first and foremost but you can taste the coconut milk as well. The coconut milk and condensed milk gives this dessert a nice creamy texture. You taste the rum but it’s not too strong tasting.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Bacardí or Chile Pepper magazine.
3 Tbsp. tequila or additional lime juice (we used tequila)
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 cups chopped peeled kiwifruit
2 cups seedless red grapes, halved
Add the sugar and water to a small saucepan, setting the heat to medium. Once boiling, take the saucepan off the heat, letting the syrup mixture cool completely. Once cooled, mix in the lime juice and tequila.
Toss the fruit together in a large mixing bowl. Drizzle the syrup over the fruit, tossing the fruit gently afterwards so all the fruit gets covered in the syrup.
If you want to get a buzz but feel like you’re doing something healthy at the same time, then you’re going to love this dish ! We only had a few bites and could feel a buzz forming. The syrup almost gives this dish a margarita flavor. We hope you enjoy this as much as we did !
1/3 cup white creme de cacao (if you’ve never bought this before, it looks clear)
2 cups (1 pint) whipping cream, whipped* (do not use non-dairy whipped topping)
In a large mixing bowl, mix the sweetened condensed milk, creme de menthe and creme de cacao together. Fold in the whipped cream until combined. Spoon equal amounts into 6 to 8 individual serving dishes. Place the dishes in the freezer for 3 hours or until firm. Garnish however you’d like (we used mint leaves). If you’re going to have any leftovers, place them back in the freezer.
*We whipped the cream until it was slightly past a soft peak stage.
This is so freaking delicious ! You can taste the mint and chocolate flavors the liqueurs give to the dessert but it’s never overpowering. Even though you taste the mint and chocolate flavors, we ourselves never got a “buzz” from eating it. You do get sweetness but we wouldn’t describe it as rich or cloyingly sweet. If your serving lasts long enough to melt, you will taste the sweetened condensed milk more. The mouthfeel was incredible ! It’s light and so smooth that you won’t realize how quickly it disappears from your dish. This has become our new favorite summer dessert !
Recipe source unknown.
We weren’t paid in any form to promote Eagle Brand.
10 tablespoons fresh lemon juice (we used 8 tablespoons)
1 ¾ cups simple syrup (We did a 50:50 ratio of sugar and water with our simple syrup and let it cool down to room temperature afterwards)
¾ cup chopped fresh mint leaves (we finely chopped our mint)
¼ cup water
Lemon slices and mint leaves, for garnish
Add all the ingredients to a large plastic freezer-safe bag. Seal the bag and place it in the freezer for anywhere from 6 hours to overnight so the mixture gets frozen. Once frozen, take the bag out and massage it with your hands until the mixture takes on a slushy consistency. Pour into glasses and garnish with lemon slices and mint leaves.
They called this “Citrus Bourbon Slushies” but we call it Swamp Slushies ! Don’t let the looks decieve you, this is a delicious drink to have on a hot day. Hell, it’s a delicious drink to have anytime of the year ! There’s a nice level of sweetness without being overpowering, you can taste the bourbon but it’s not overwhelming (oh, you will feel it as well !) and the mint gives it a nice freshness. The lime and lemon juice brightens the drink but doesn’t make it pucker-inducing at all. We don’t know what happened ‘cause the photo for this drink made it look yellow-ish but ours ended up looking like swamp water. The drink was too good to not post even though it visually didn’t turn out the same as the magazine’s picture did. So we decided to embrace the difference and give it the name that seemed fitting ! This is a great drink to have for the summer time but it could be a fun drink to serve in October for a Halloween party !
We got this recipe from People magazine.
We weren’t paid in any form to promote Jim Beam or People magazine.
¾ cup tequila (we used Jose Cuervo silver tequila)
½ cup sugar
Add the lime juice and chopped watermelon to a blender, processing until smooth. Take a fine wire-mesh strainer and place it over a large measuring cups (we used a large bowl instead of a measuring cup). Pour the watermelon mixture through the strainer, discarding any leftover solids. Pour the mixture into 12* (3-oz.) paper cups. Cover each cup with a small piece of aluminum foil. Make a small cut in the center of the foil and insert a pop stick into each cup. Place the cups in the freezer for 8 hours or until firm.
*Depending on how well your blender can process, you may end up with enough mixture to fill more than 12 cups. For us, we had enough for 19 cups.
If you’re someone who wants to be able to actually taste alcohol when you have a drink, you’ll love these pops ! You do taste the alcohol but the watermelon still comes through as well. Don’t know if eating these will get you drunk per se, but they are delicious !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Jose Cuervo or Southern Living.
¾ cup frozen pineapple juice concentrate, thawed (from 12-oz. can)
1 (6-oz.) can frozen limeade concentrate, thawed
4 ½ cups cold water
¾ cup rum
3 ½ cups lemon-lime flavored carbonated beverage (we used Sprite)
In a large nonmetal container, add to it the pineapple juice concentrate, limeade concentrate, water and rum, stirring to combine. Put a lid on the container and freeze the mixture overnight.
When you’re ready to enjoy this, pull the mixture out of the freezer and let it sit at room temperature for 20 to 30 minutes or until it becomes slushy (20 minutes did the job for us). For each serving, spoon ½ cup of the slush into a glass, followed by ¼ cup of the carbonated beverage. Serve right away (we had our drinks in mason jars and it took 2 servings to fill the glass up).
We loved this drink ! You taste the pineapple first but then you taste the limeade afterwards. You don’t taste the rum so much but this sweet-tart of a drink will have you feeling a buzz after one serving !