Spicy Raspberry Paloma

Here's another of tonight's recipes.  This was also heavily inspired by Food Network Magazine.  When I make things, I go by the basic ingredients and then I adjust for what I like, what I don't like, what I have or don't have and then end up with my own version, which is probably very similar to the original, but is just right for me.  So for this drink, I stuck with all the same ingredients but made a few adjustments to quantities.  For example, I doubled the agave syrup because I like my cocktails just a little sweeter.  Here's the recipe:

8 fresh red raspberries
2 slices fresno chile pepper
6 ounces 100% blue agave tequila blanco
6 ounces ruby red grapefruit juice
3 ounces fresh lime juice
3 ounces agave syrup
5 ounces club soda

In a glass pitcher muddle the raspberries and the chile pepper.  Add some ice, tequila, grapefruit juice, lime juice, and agave syrup.  Shake (or pour back and forth between two pitchers) to mix.  Top it off with club soda.  Line glasses with coarse kosher salt.  Garnish with a lime wedge and a couple raspberries.

4 servings... or 2 large servings ;-)

Chocolate Guinness Floats

This is an amazing dessert beverage. I wish I could take credit for the idea, but yet again it was a bon appetit idea. When I saw this in the February 2011 issue, I knew I had to try it. I was pregnant at the time, but I finally tried making these about a month ago. I'm not much of a beer drinker, but if I drink beer, I tend to prefer darker, smoother beers and I've liked the beers with chocolate in them. However, my mother doesn't like Guinness at all and she really liked these, so if you're at all intrigued, just try making them!

Since the recipe is available online, I'm sharing it here.

Float

1 cup heavy cream

1 teaspoon vanilla extract

Kahlua

cocoa syrup

chocolate ice cream

3 bottles Guinness or other stout

Whip the cream and vanilla extract using an electric mixer. For each float, place one scoop of chocolate ice cream in a glass. Pour 1 tablespoon cocoa syrup and 1 tablespoon Kahlua over the ice cream. (Alternative: I prefer 2 tablespoons cocoa syrup and 2 tablespoons Kahlua per float.) Add half a bottle of stout to the glass, pouring gently down the side of the tilted glass to prevent too much head from forming. Spoon a dollop of whipped cream on top and drizzle cocoa syrup over the whipped cream. Serve with a straw. Makes 6 floats.

Cocoa Syrup

2/3 cup sugar

1/2 cup unsweetened cocoa powder

2/3 cup boiling water

1 teaspoon vanilla extract

Whisk the sugar, cocoa powder, and a pinch of salt together in a small saucepan. Pour 2/3 cup boiling water into a heat-resistant measuring cup. Whisk just enough boiling water from the cup into the cocoa mixture in saucepan to form a smooth paste, then whisk in the remaining water. Bring to a simmer over low heat, stirring constantly. (I get impatient and use medium heat and it has come out fine.) Simmer syrup 1 1/2 minutes, stirring often. Remove from heat. Stir in vanilla extract. Cool to room temperature. Can be made 3 weeks ahead. Cover and chill.

Lime and Coconut Margarita

I started making margaritas after I had Camille and realized I had no hope of going out to get a margarita since 1) it generally seems to be frowned upon to bring a baby into a bar and 2) it is even more frowned upon to leave a baby home alone and go out to a bar. So I came up with a pretty good margarita recipe then, but didn't write it down. Time went on and I could escape from Camille to get drinks with friends, so I hadn't made margaritas at home for a while. Now I have an infant again and having survived a miserable couple days alone with the girls while David was on a business trip, I did a little experimenting last night. Here's what I came up with:

Lime and Coconut Margarita

Juice from 1 1/2 limes

1/4 cup citrus syrup

3 tablespoons unsweetened, light coconut milk

3 tablespoons tequila (my favorite so far is Hornitos)

1 tablespoon Cointreau

Add ice and all ingredients to a cocktail shaker. Shake. Strain into a margarita glass. Makes 1 margarita.

Citrus Syrup

2 cups sugar

1 cup water

Zest from 2 oranges

Zest from 2 large lemons

1 cinnamon stick

In a saucepan over medium-high heat, bring sugar, water, orange and lemon zests, and cinnamon stick to a boil while stirring frequently. Reduce heat to medium. Simmer for 5 minutes. Strain syrup into a container and store in the refrigerator.