Friday5 - 5 Delicious Dessert Cocktails

Friday5 - 5 Delicious Dessert Cocktails

Here we go with another installment of Friday 5. I received a copy of the book, Delicious Dessert Cocktails, and wanted to share my favorite 5 recipes from the book with you. It was tough to select just 5, but I did! If you really enjoy these recipes, be sure to pick up your copy of the book on Amazon to make some of the others. 

The following recipes have been excerpted from Delicious Dessert Cocktails by Barbara Scott-Goodman. The book is published by Bluestreak (July 2018, $17.99) and illustrations are by Lauren Tamaki.

 

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COFFEE GRANITA

A coffee granita made with coffee liqueur and topped with ice cream or whipped cream is a delightful hot weather treat. You’ll want to make it all summer!

  • 2 cups espresso or strong black coffee,
  • at room temperature
  • 1/2 cup sugar
  • 2 tablespoons coffee liqueur
  • 1 tablespoon grated lemon zest
  • Whipped cream (optional), for serving
  • Ice cream (optional), for serving

Put the espresso, sugar, liqueur, and lemon zest in a pitcher and stir together until the sugar melts. Pour the mixture into a 9-by-13-inch baking dish or metal pan, cover with plastic wrap, and transfer to a level shelf in the freezer. Using a fork, stir the mixture every 30 minutes, scraping the edges and breaking up any ice chunks, until the granita is slushy and frozen, about 3 hours.

To serve, scoop the granita into chilled glasses and top with whipped cream or ice cream, if desired.

**Makes 4 servings

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ROOT BEER-BOURBON ICE CREAM FLOAT

Root beer and vanilla ice cream are a classic combination for one of America’s favorite floats. When you add a shot of bourbon to the mix you have a deliciously boozy ice cream extravaganza.

  • 1 cup bourbon
  • Three 12-ounce bottles of root beer, chilled
  • 1 pint vanilla ice cream

Divide the bourbon evenly among four chilled glasses or mugs. Add equal amounts of the root beer to the glasses and gently stir. Add the ice cream to each serving. Serve at once with straws and spoons.

**Makes 4 servings

 

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MANGO-RUM COCKTAIL

Beautiful, fruity, tropical drinks are fun to serve after dinner since they are sweet and refreshing. When making drinks in a blender, it is best to add the ice after the fruit and spirits are blended.

  • 3 tablespoons rum
  • 1 tablespoon triple sec
  • 3/4 cup chopped fresh mango cubes
  • 11/2 tablespoons fresh lime juice
  • 2 teaspoons superfine sugar
  • 1 cup ice cubes
  • 1 lime wheel, for garnish

Put the rum, triple sec, mangos, lime juice, and sugar in a blender and blend on low speed until smooth. Add the ice cubes and blend on higher speed until very smooth. Pour into a large stemmed glass, garnish with the lime wheel, and serve.

**Makes 1 drink

 

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HONEYDEW MARGARITA

This drink is a fruity twist on a classic Margarita with a tantalizing sugar and salt blend for rimming the glass.

  • 1 teaspoon sugar, for rimming the glass
  • 1 teaspoon kosher salt, for rimming the glass
  • 1 lime wedge, for rimming the glass
  • 1 cup chopped honeydew melon
  • 1/4 cup tequila
  • 2 tablespoons Grand Marnier
  • 11/2 tablespoons fresh lime juice
  • 1 lime wheel, for garnish

Pour the sugar and salt onto a small, shallow plate. Rub the rim of a rocks glass or coupe with the lime wedge. Dip it into the sugar/salt mixture to coat the rim of the glass.

Put the melon in a blender and blend until smooth.

Fill a cocktail shaker with ice and add the pureed melon, tequila, Grand Marnier, and lime juice and shake well. Strain into the prepared glass filled with ice. Garnish with the lime wheel, and serve.

**Makes 1 drink

DeliciousDessertCocktails_Paloma Paletas.jpg

PALOMA PALETAS

Frosty ice pops are tasty summer treats. In Mexico they are called paletas. Here’s a paleta recipe that’s a frozen version of a Paloma made with mezcal and fresh grapefruit and lime juices. These cool pops are a perfect dessert to serve after an outdoor barbecue.

  • 1/2 cup agave syrup
  • 1/4 cup mezcal
  • 11/2 cups fresh grapefruit juice
  • 1/4 cup fresh lime juice
  • Large pinch of salt

In a medium bowl, whisk together the agave syrup and mezcal. Add the grapefruit and lime juices and salt and transfer to a pitcher with a spout. Pour the mixture into six ice pop molds, dividing evenly. Transfer to a freezer and freeze until solid, about 4 hours or preferably overnight.

**Makes 6 pops

 

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Swirl Suite Podcast - Author and Wine Boss Regine Rousseau

Swirl Suite Podcast - Author and Wine Boss Regine Rousseau