Coconut Lime Crush

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I’m delighted to report that my obsession with the marriage of coconut and lime has continued. I’ve been enjoying the zingy combination in these coconut macaroons forever now, have been thinking about translating it into a cocktail form.

Virginia Tourism is currently running a #CrushFridayVA campaign, encouraging people to actually use their vacation days, and get out there to enjoy everything our beautiful state has to offer. But, being the lush that I am, my mind immediately went to the libation when I saw the hashtag.

And in all honesty, what better way to crush Friday then by enjoying a cocktail on my front porch here on this perfect little island that I call home? So, I’ve decided to make sharing a new crush recipe on Friday a weekly thing over the next couple of months here on Tide & Thyme, or until the various crushable fruits run out at least!

Now, I’ve turned many random fruits into margaritas in the past, but by swapping out tequila for vodka – well…by golly then you’ve got a crush on your hands. And, besides the usual suspects of orange and grapefruit, is pretty much uncharted territory here on the blog. Which frankly, is pretty damn lame…

Anywho, I figured a Coconut Lime Crush would be an ideal first candidate. Rich and sweet Cream of Coconut acts as the base, along with fresh lime juice. A generous splash of vodka and triple sec, then topped off with some sparkling water. It’s a light and refreshing cocktail that is perfect for springtime sipping. Get out there and get your crush on y’all!

Coconut Lime Crush

1/2 cup cream of coconut (find in the cocktail mixers aisle)
2 limes, juiced
1/3 cup vodka
1/4 cup triple sec
sparkling water
ice
lime wedges, garnish
shaved coconut, garnish

Fill two glasses with ice and set aside.

Combine cream of coconut, lime juice, vodka, and triple sec into a mason jar. Shake well to combine.

Fill glasses 3/4 of the way full, topping off glasses with the sparkling water. Gently stir, and garnish with a slice of lime and some coconut shavings on top before serving.

Amarula Chai Spice Latte

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Well, we managed to make it through the Christmas season – now for the onward trudge to New Year’s. We’ve been super busy around here making merry for the past couple of weeks, and busy with school and Cub Scouts prior to that. It’s nice to have this time to kick back with family and relax, with no obligations other than maybe an evening get-together with a few friends down the street…

Drinks are in order, of course. And with as cold as it’s been the past couple of days, one that warms your bones and your belly is the only way to go. I’ve been missing the chai lattes from Sea Star Cafe now that they’re closed for the season (is it March yet?) – so I decided to do a boozy riff on that.

I used the fruit cream liquor Amarula, made by fermenting the marula fruit found in Africa. They’re doing a campaign through the end of the year to donate $1 for every bottle sold to WildlifeDirect to help save African Elephants. Delicious drinks and a good cause – win/win.

So, about that latte. I brewed a really strong chai concentrate, that can be kept in the refrigerator for up to a week. Then, when I was ready to put it together I just warmed the concentrate. Topped off with some steamed milk and froth, and a dash of cinnamon.

The flavors of the chai – cardamom, cinnamon, star anise, black pepper, and ginger all played beautifully off of the fruity richness of the Amarula. It was such a treat, the flavors all together really reminded me of rice pudding. But like, the best rice pudding that you’ve ever had in your life….

It would be great as just a plain chai latte too, without the booze. Then again, where’s the fun in that?

Amarula Chai Spice Latte

4 cups water
6 chai tea bags
2 black tea bags (English or Irish Breakfast)
1/4 cup honey
2 cups milk
1/4 cup Amarula
whipped cream (optional)
cinnamon (for garnish)

Bring water to a boil in medium saucepan. When boiling, turn off heat and add the chai tea bags (reserving the black tea bags for later) and let steep for 5 minutes. Remove tea bags, and turn heat to medium. Let tea simmer until reduced by about half. Remove from heat and add remaining tea bags, letting steep for 5 minutes more. Remove tea bags and stir in honey. Concentrate can be stored in jar in refrigertor for up to a week.

Warm the milk in a saucepan over medium-high heat – whisking constantly. The whisking action is what gets that luxuorious foam that you crave in a good latte – so put some elbow grease into it.

For the lattes, fill your mug about halfway with the chai concentrate. Add 2 Tbsp Amarula. And top off with hot steamed milk, adding a few spoonfuls of foam at the top. Or, if you’re going decadent – a dollop of whipped cream. Top with a sprinkle of cinnamon before serving.

Mermaid Margaritas

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Summer is in full swing here on Chincoteague Island, officially. During the week the boys and I spend alot of time in the pool, or at the beach…but on the weekends we’re usually found on the boat. With the 4th of July weekend upon us, I thought it appropriate to share this mermaid-inspired margarita.

Mermaids happen to be crazy popular right now. But for a girl who’s had saltwater running through her veins since birth – I’ve always felt a kindship to them. Even more so now that I’ve gotten into sea-glassing and beachcombing. I can’t help but feel like those salty sirens sent up those pieces from the depths just for me to find…

Incidentally, I’ve always felt a kinship to tequila too. So, it was only natural to  combine those two things here on the blog eventually. Fresh margarita mix, combined with tequila and triple sec, and the addition of Blue Curacao to give it it’s signature blue hue. Don’t be lazy and buy the store-bought mixer, it takes all of three minutes to make your own. And once you do, you’ll never go back. Trust me.

I did a sugar-salt combination on the rim, I love the salty/sweet combo – much like the attitudes of my homegirls under the waves. Added some fresh lime zest too, loved the pop of color and flavor that it lent.

Garnished with a lime wedge skewered onto a dinglehopper , it’s a cocktail that I’d be proud to serve to any mermaid. Maybe I’ll come across one in our boat journeys this weekend…will make sure to have all the ingredients on hand, just in case one shows up.

Mermaid Margaritas

1 cup margarita mix
1/3 cup Triple Sec
3/4 cup tequila
1/3 cup Blue Curacao
1 Tbsp sugar
1 Tbsp kosher salt
1 lime, zested then sliced

Make the salty-sweet rim by combining sugar, salt, and lime zest on a small plate. Mix well usinig a fork, and set aside.

In a large pitcher combine the margarita mix, Triple Sec, tequila, and Blue Caraco. Mix to combine.

To prepare the glasses, wet the rim of a glass using a lime wedge. Dip the rim into the sugar-salt combo.

Fill glasses with ice, and then the margarita mixture.

Skewer a lime wedge onto your dinglehopper (if desired) and stick it into the margarita for garnish.

Makes about 4 margaritas.

Mango Margaritas

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Margaritas just happen to be my favorite cocktail. Fresh citrus, tequila, and triple sec – they sing in a perfect symphony. A symphony that adapts well to a newcomer in the mix. Like, ripe juicy mango for instance…

Gotta throw up props for this margaritas simplicity. While I usually have to make a fruit-based simple syrup for many of my fruit margs, which is little bit more time consuming – this one involves dumping in a bag of frozen mango chunks, some margarita mix, a little mango nectar, and your booze. Blend. Drink. Repeat.

Now, I’m a margarita on the rocks kinda gal, not usually into this frozen hulabaloo. However, I consider this a game changer. It was like drinking a fresh mango – it has that thicker mouth feel that mango lends. Even the husband, who isn’t into tequila, enjoyed it. I know ya’ll will too!

This recipe makes about 4 big margaritas, perfect for summer entertaining or a girls night get-together.

Shoutout to the good folks at Drizly for sponsoring this post. Did you guys know you can have pretty much any spirit you’ve ever desired delivered right to your door these days? Wonders of technology. They’ve got all kinds of great recipes too. Be sure to check them out!

Mango Margaritas

1 (16 oz.) bag frozen mango chunks
1/2 cup margarita mix
1/2 cup mango nectar (usually found in Hispanic aisle of grocery store)
1 cup tequila
1/3 cup triple sec
1 cup ice
lime slices, for garnish
2 Tbsp kosher salt, for rim
2 Tbsp sugar, for rim

Rim your glasses. Combine salt and sugar on a small plate. Using a piece of lime, wet the rim of the glasses. Dip into the salt-sugar combo and set aside while you prepare the margaritas.

Place all ingredients in blender. Cover, and blend on puree setting for about a minute, until nice and smooth.

Pour into prepared glasses, garnish with a slice of lime, and serve.

Disclaimer: This post is sponsored by the good folks at Drizly. As always, all thoughts and opinions are my own.