Grapefruit Rosé Popsicles

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I was reading an article the other day about how rosé wine mixed with grapefruit juice became so popular in France. And I thought to myself, that actually sounds delicious! So I created this popsicle recipe using rosé, freshly squeezed ruby red grapefruit, tonic water and elderflower cordial. Now this is not a very sweet popsicle but you can always add more elderflower cordial or simple syrup if you like it sweet. It’s perfect for a summer gathering and I just love its lovely pale pink hue. It would also be great for a bachelorette party! And you can also serve it with a glass of rosé. I added some edible flowers to add a contrast in color.

Now please summer come back! It’s been rather cold lately.

This recipe makes 10 popsicles.

Ingredients:

½ littler of rosé wine

Juice of 1 large ruby red grapefruit (pulp discarded)

1 cup of tonic water

2 tablespoons of elderflower cordial

Extras:

½ a grapefruit, thinly sliced for decoration

Edible flowers (optional)

 

Mix the rosé, grapefruit juice, tonic water and elderflower cordial in a pitcher. Taste it. If you want it sweeter, add more elderflower cordial or simple syrup.

Add a piece of grapefruit in each popsicle mold. Also add some edible flowers if you wish.

Then carefully pour the cocktail mixture into each popsicle mold. Insert the sticks and freeze overnight.

The next day, carefully remove them from the mold and enjoy!

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Coconut Mojito Ice Cream

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It feels like summer today and I couldn’t be happier, especially since it’s supposed to last till at least Monday. That also means ice cream weather is upon us. I love the combination of coconut, lime and mint. The alcohol is optional but I used coconut rum to add more coconut flavor. Yum!

This recipe makes about 1.5 litters of ice cream

Ingredients:

For the lime and mint simple syrup:

½ cup of sugar

1/3 cup of mint leaves, packed

Juice + zest of 3 limes

1 cup of water

For the ice cream base:

400ml of coconut milk

250ml of whipping cream

½ cup of sugar

4 egg yolks

1 cup of shredded and desiccated coconut (optional)

½ cup of coconut rum (optional)

 

Start by making the lime and mint simple syrup. Place the lime zest, lime juice, mint leaves, sugar and water in a saucepan over medium heat. Let it simmer for about 5 minutes, stir from time to time so the sugar dissolves. Then transfer it to a bowl and let it cool down.

For the ice cream base, place the egg yolks and sugar in a large bowl. Whisk to combine.

Place the coconut milk and whipping cream in a saucepan over medium heat. Whisk it to dissolve any solids from the coconut milk. Once it is simmering, very slowly start pouring it into the egg yolk and sugar mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.

Then transfer the mixture into the saucepan again. Over medium low heat and using a wooden spoon, stir for about 5 to 6 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays. Transfer it to a bowl and allow it to cool down. If you want to be sure there are no curds, just use a fine mesh sieve and strain the mixture.

Once the ice cream base has come to room temperature, place it in the fridge to cool down completely.

Once the ice cream base is cold, strain the simple syrup and whisk it into the ice cream base. Add the rum. Whisk to combine.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is nearly finished freezing, add the desiccated coconut into the machine and allow it to mix thoroughly.

Store in an airtight container for at least 2 hours before serving.

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Companion Workshop – Mr Porter Amsterdam

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Yesterday afternoon I got to try some Bacardi cocktails by Anya Montague at Mr Porter in the W hotel in Amsterdam. Anya is the assistant bar manager there and she is competing at the Bacardy Legacy bartending competition. At only 23 years of age, she has already lived in 8 different countries where she has worked as a bar consultant. A very opposite direction than she had planned, since she was studying to be a primary school teacher. If you don’t find her at the bar, she will most likely be in the kitchen experimenting with syrups and infusions for her next creations.

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She made us lemon daiquiris as she introduced herself. A fresh, not overly sweet drink, made with fresh ingredients. Then she made us the Hemingway daiquiri. A drink sweetened with maraschino liqueur which contrasts nicely against the tart grapefruit juice.  Finally, she introduced us to her signature cocktail, the companion. Following the story of Hemingway; this drink is inspired by Hemingway’s wives, his companions over the years.

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The companion is made with Bacardi Carta Blanca, vermouth, pear puree, lime juice, honey and black pepper. An inviting and very accessible cocktail, which you can order at the Bar of Mr Porter (Tip: it has a nice view of the city). And no event is complete without a goodie bag. Anya was kind enough to make us all a little kit to make two companions at home. I made the one in the first picture and I’m excited to make the last one for my hubby. Those white chocolate you see in the picture are the companion cocktail in chocolate form. A delicious treat, part of a collaboration Anya had with Solid Cocktails.

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You can follow Anya’s journey through her Instagram account the @travellingbartenders and her Facebook page Companion – Bacardi Legacy.

Mr Porter Amsterdam

Spuistraat 175, Amsterdam

For more foodie inspiration, you can follow me on Instagram and Facebook.

Hendrick’s Glühwein

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Christmas markets are now everywhere around the city and they usually have at least one stand selling mulled wine. The lovely smell of spices always draws me in, but I prefer to make it at home since it’s so easy to make and you can adjust it to your liking. This time I added a shot of gin per serving to kick it up a notch. A good way to keep warm if you ask me.

This recipe makes 5 servings.

Ingredients:

75cl of red wine

2 cups of apple-elderberry juice

2 star anise

3 cloves

2 cinnamon sticks

1 orange, thinly sliced

1/3 cup of sugar

Juice of 1 mandarin

Juice of ½ a grapefruit

5 shots of Hendrick’s Gin

Extras for serving:

Cinnamon sticks

Star anise

Candied orange slices

 

Place all of the ingredients except for the gin in a medium saucepan. Let it simmer for 10 minutes. Then divide it among 5 glasses and pour a shot of gin into each one. You can decorate each glass with a cinnamon stick, a star anise and a candied orange slice.

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Blackberry Whiskey Sour

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I’m not really a whiskey neat kind of person.  But if it’s in a cocktail, I could drink many. I think one of the reasons I really like whiskey sour is because it reminds me so much of Pisco sour. And being from Peru, you pretty much learn how to drink with Pisco sours. You can use fresh blackberries, but to make it extra cold I used frozen ones.

This recipe is for one serving.

Ingredients:

2 shots of whiskey

1 shot of lime juice

1 shot of simple syrup

10 frozen blackberries

5 cubes of ice

½ egg white

 

Place all of the ingredients in the blender and blend until smooth.  Pass it through a sieve and pour it into a glass. If you want, you can garnish it with a lime twist.

Pisco Sour

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This is Peru’s national drink. Pisco is to Peru as Tequila is to Mexico. Nowadays I don’t drink very often, but I always have a soft spot for Pisco sours.  Reminds me of the times I would go out to eat seafood with my family back in Peru.  Fresh seafood, summer, pisco sours! There are different variations of this drink. The recipe below is the original. Other versions include passion fruit, elderberry and one where the Pisco is infused with coca leaves (No, this will not get you high!).  Because I don’t drink very often, this hits me like a brick so I always make sure I have eaten before I drink one of these. After all it has an alcohol content of about 42%. The day I prepared this drink, I also made some crab cakes to go along with it. I will be posting the recipe for the crab cakes later this week. This recipe makes 2 servings.

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Ingredients:

4 shots of Peruvian Pisco

2 shots of lime juice

2 shots of simple syrup

12 ice cubes

1 egg white

Angostura bitters

 

You can make the simple syrup at home; just add equal parts of sugar and water to a sauce pan. Let it simmer for about 5 minutes until the sugar has dissolved. Allow it to cool down and then it is ready to use.  Just for this recipe I made 1 cup of water with one cup of sugar.

Place all of the ingredients except for the bitters in a blender. Blend until smooth. One quick tip, place the egg white last, once it is in contact with the lime juice blend it straight away, you don’t want it to curdle. The egg white is what gives this cocktail its foam.

Serve straight away and top with one or two drops of bitters.