Right now I’m in the middle of a frozen drink-a-thon session. I fear for the life of my blender’s motor. Everything is getting thrown in there, all with a good helping of booze. As our big summer holiday draws upon us, I thought I’d get a little technicolor creative this year and bust out my red, white, and blue drink ingredients. The liquor of choice today: Blue Nectar Tequila.
When it comes to blue drinks, I usually head straight to the Tiki classic Blue Hawaii, I mean, obviously if youâ€™re been following my Instagram account. But today I wanted to revamp that classic with a little South of the Border pizzazz. Maybe… a little Fun in Acapulco? (OK, OK, Iâ€™ll stop with the Elvis movie references).
You could just enjoy the tequila on its own, but today I decided to use it as the base for the cocktail. Blue Nectar Tequilaâ€™s Silver has an earthy, slightly spicy, honeyed flavor profile that is a perfect mate for fresh, zingy pineapple juice. It’s triple distilled so the flavor is not overly aggressive and works really well in cocktails. Paired with a nice splash of freshly squeezed lime juice and a touch of blue curaÃ§ao, this is definitely miles above the original. (The Blue Nectar is not actually blue, so you’ll need a little help for the blue color from the curaÃ§ao. The “blue” refers to the blue agave that is used to craft the tequila.)Â For a little patriotic flair, frozen watermelon gets blended in for a sweet, fresh layer of flavor. And itâ€™s up to you: layer it between the blue, or just blend it in with the whole batch. Itâ€™s a holiday weekend; donâ€™t sweat the small stuff.
Now, while adding ice to blend will usually either 1. water your drink down or 2. dull the flavors, here weâ€™re adding just enough to flash blend it and get it icy while keeping the flavors fresh and bold.
While this drink can hold its own, I couldnâ€™t resist crowing the whole affair with a salted coconut foam. Think of it as the white caps crashing on waves, or a soft cloud in the deep blue sky, or the white smoke smoldering on the lawn after you accidentally set your grass on fire trying to ignite a couple of Roman Candles. Regardless, itâ€™s a light way to add the cream to your drink, and the salt keeps the whole cocktail from being too sweet, which I truly appreciate on a hot day.
If youâ€™re in a place where fireworks are legal, by all means, bring out the sparklers, but, if youâ€™re in a state like California, where the pyrotechnics are left up to the professionals, then a dash of edible gold stars is good enough for a sparkling garnish.
Happy 4th guys!
For more information on Blue Nectar Tequila, please check out their website here!
Makes 2 drinks
For the salted coconut foam:
7 ounces coconut milk
2-1/2 ounces egg whites
2 ounces simple syrup
2 teaspoons kosher salt
- Add all ingredients to a whipped cream canister. Close the canister, shake hard, charge it with a whipped cream charger, shake, charge with a second canister and refrigerate at least one hour until ready to use. Will keep fresh for up to a week in the refrigerator.
Fun in Jalisco Cocktail:
1 cup watermelon cubes, frozen
4 ounces Blue Nectar Silver Tequila
6 ounces pineapple juice
2 ounces lime juice
1 ounce blue curaÃ§ao
1-1/2 cups ice cubes
edible gold stars
- In a blender, first blend watermelon cubes until even consistency (make sure cubes are small, if the cubes freeze up in the blender, add 1 teaspoon of hot water to the blender). Pour into a separate container and set aside. Next, combine Blue Nectar Silver Tequila, pineapple juice, lime juice, blue curaÃ§ao and ice in the blender. Blend for 15 seconds until even consistency. To serve the drink, in a tall glass pour in the tequila mixture until about halfway up. Pour in a layer of the watermelon puree (about half the puree), and then top with additional blue mixture. Add salted coconut foam on top and sprinkle with gold stars.
The drink is quite refreshing with a nice blend of sweet, tart and spicy from the tequila.Â The salted coconut can be gently mixed in for added creaminess or left atop the cocktail for between sips.