An ode to developing a 'crush,' the citrus flavors of Ketel One Citroen and Cointreau easily assimilate and balance one another, while the added strawberry and lime provide are both fruitful and bittersweet.
- 1.5 Ounces Kettle One Citroen
- .25 Ounce fresh lime juice
- .5 Ounce cranberry juice
- splah simple syrup
- strawberry garnish
- muddled strawberries
- .75 Ounce Cointreau
Muddle strawberries with a tiny splash of simple syrup.
Add in the remaining ingredients, then ice. Shake vigorously.
Strain the mixture into a chilled martini glass. Garnish with a strawberry.
Vodka Drinks, Cocktails and Concoctions: 10 Refreshing Summer Recipes
Vodka is a versatile spirit that is perfect for giving any fruity or milky drink combo a good kick. It is my spirit of choice either in its vodka and mixer or cocktail guise. I must admit I can&apost handle neat shots of the stuff, although here and there I put this theory to the test only to come to the conclusion that, no, I still can&apost handle it!
Over many years of enjoying a nice drink or two (or three. ) I have sampled, sipped and slurped a spectrum of colourful concoctions and cocktails, here are 10 of the tastiest tried and tested recipes, from the simple to slightly more involved. All of them delicious, in my opinion!
Stages of Summer Slush and Frozen Mixture
- Be careful when you put the bag in the freezer. Don&apost put it directly onto the shelf as it might stick. Use a container or a plate.
- If you are struggling to get the frozen mixture out of the bag run it under warm water until you can break a chunk off.
Strawberry Jalapeño Jam – The Best Jam You Ever Tasted!
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You’ll decide very quickly that this Strawberry Jalapeño Jam is the best jam you have ever tasted. Seriously.
Don’t let the word jalapeño scare you. This jam is all flavor and zero heat. (I say this as a complete “heat wimp.”)
To begin, you will need to prepare 8 half pint canning jars and lids. When canning, all jars and lids must be sterilized. Have these prepped and ready to go, along with your hot water bath canner and canning supplies. (See: Are You Ready for Canning Season?)
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Instead of a hot water bath canner, you could also use a Steam Canner.
Start with 4 cups of crushed strawberries. Don’t measure 4 cups before you crush them.
The crushed strawberries will need to add up to 4 cups. This will take approximately 2 quarts of fresh strawberries, washed and with the stems removed.
Next you will need 1 cup of minced jalapeño peppers. Remove the core and seeds before mincing. Depending upon the size of your peppers, this will take 4-5 of them to make one cup.
Put the crushed strawberries and jalapeño pepper in a stock pot. Use a larger pot than you think you will need. When your jelly boils, it will expand greatly in size and you don’t want to make the mistake resulting in a boil-over. Trust me. Don’t ask me how I know.
To this you will add 1/4 cup of lemon juice and one pouch of the traditional powdered pectin. Most recipes call for a 2 ounce package, but mine always say 1.75 ounces. That’s what I used here.
Bring this mixture to a simmer. When it begins to bubble, add in 7 cups of sugar. Bring the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.) Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Use a damp cloth to wipe the rim of the jar, making certain it is clean. Place a lid and ring on the jar, and place it into your canner. Here you can see I also made some smaller 4 ounce jars of jam. You can do this as well, they will process for the same amount of time as the 8 ounce jars. I like to make several of these smaller jars to give as gifts.
Tip: If your jars want to tip over because there is space in your rack, lay an empty canning jar down to fill in that space. Then your jars won’t tip over.
After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the “Ping!” of success – the sound of the lids suctioning down and vacuum sealing.
I have made several batches of this jam in the past couple weeks. This batch was done in some other shaped jars.
After 24 hours, you can remove the rings if you like. Store the unopened jars in your pantry, opened jars in the fridge.
You also may want to hide a jar away for a secret stash. This jam will vanish before you can say “jelly toast.”
“Can I use Liquid Pectin instead of powdered in the Strawberry Jalapeño jam?”
Yes, however you’ll need to change how you do it as liquid pectin acts differently than the powdered.
Start off by making the jam the same way, but do not add the pectin yet. After you add the sugar and boil it, then you will add the pouch of liquid pectin and bring it to a hard boil a second time. Stirring continually, hard boil it for another full minute.
Then reduce the heat and continue as before with jarring and processing.
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You can watch me making this jam in the video below, using the Steam Canner method.
Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!
Cosmopolitan cocktail recipe ingredients
To make a Cosmo, you'll need:
- Freshly squeezed lime juice
- Cranberry juice cocktail
- To garnish, an orange twist or lime wedge
- 4 cups strawberries, hulled and cut in half
- 1 cup ice cubes
- 1/4 cup whole unblanched almonds
- 1/4 cup sugar
- 3 tablespoons milk
- 2 tablespoons almond-flavored liqueur, such as Amaretto
- 2 teaspoons slivered unblanched almonds, for garnish
Place strawberries in an airtight container or plastic bag and leave in the freezer for 1 1/2 hours.
Remove strawberries from freezer. Place half of the frozen strawberries in the jar of a blender. Add ice, whole almonds, sugar, milk, and liqueur and as many more strawberries as will fit. Blend until there is enough room to add more strawberries. Add remaining strawberries and blend until smooth and spoonable. Divide among 4 serving dishes. Garnish with slivered almonds and serve immediately.
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The wonderful mobile method for your French Cosmopolitan
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For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Thoroughly wash the strawberries and dry them. Cut the tops off and depending on the size of the berries, either halve or quarter them.
Place the chopped berries in a large bowl. Add the sugar and mix well. Cover and put the bowl in the fridge overnight.
Next day take the bowl out of the fridge. Using a slotted spoon remove the strawberries out of the sugar syrup and place them in a food processor or blender. Blend into a smooth puree.
Transfer the strawberry infused sugar syrup to a medium size saucepan. Add water and mix well. Put the pan on medium heat and bring the mixture to a boil. Lower the heat and simmer for 15 minutes. Turn off the heat and let the mixture cool completely, about 45 minutes
Once the sugar syrup is completely cool, add the strawberry puree and mix well to combine. Strawberry crush is now ready to use.
Pour the crush into clean glass or plastic jars and store in the refrigerator.
To make juice using the strawberry concentrate syrup, simply add the crush and dilute it water or soda. Mix well. Serve over ice and enjoy!!
Strawberry Cosmopolitan with ginger liqueur and rhubarb bitters
Locally grown strawberries, whether from your own backyard or a small farm, bear no resemblance to their commercial counterparts. They’re usually small and imbued with a dense crimson color through their core – and they’re tiny bombshells of flavor. No wonder children and adults alike get addicted to the fetching berries.
When strawberry season is in full swing, why not think beyond cobblers, sorbets or jams – as delicious as they are – and treat yourself to this ambrosial Cosmopolitan? The ginger liqueur and rhubarb bitters make it a sophisticated and multi-layered cocktail that will satisfy both the strawberry-loving-child and the grown-up in you.
The legendary Cosmopolitan is a simple cocktail with a big history. It reached its height of popularity in the 1990s, when the HBO show “Sex and the City” was at its peak. The pink-hued, Martini-style drink was a favorite of the characters on the show. It made its debut during the second season and became a series regular after that.
For a good decade, the Cosmopolitan may have been the most popular cocktail in America, and bartenders couldn’t work a shift without making dozens of them for thirsty patrons. Naturally, its ubiquity spurred countless riffs, from the White Cosmo (St-Germain in place of Cointreau) to versions featuring gin. While the drink isn’t as popular today as it was in its heyday, the classic recipe is still very much alive.
According to bartending legend and author Gary Regan, the original Cosmopolitan was created in 1985 by Miami bartender Cheryl Cook while working at a South Beach bar called the Strand. Eager to invent a new cocktail for the Martini glass, Cook riffed on the classic Kamikaze by using a newly introduced citrus-flavored vodka, plus a splash of cranberry juice.
There’s some debate about who created the original Cosmopolitan. Many believe, like Regan, that it was first mixed by Cook. Others believe that Dale DeGroff concocted it at New York City’s Rainbow Room, or that Toby Cecchini first devised a Cosmo in 1988 during his tenure at New York’s Odeon. However, all agree that Cecchini popularized the vodka-and-cranberry ’Tini. His version of the drink called for 2 ounces of Absolut Citron vodka, an ounce of Cointreau, an ounce of Ocean Spray cranberry juice cocktail and an ounce of fresh lime juice, with a lemon twist.
The Cosmo was a product of its time. In the late-1980s and early-’90s, vodka was king, but flavored vodka was just finding an audience. When Absolut released its first flavored vodka, the lemony Citron, bartenders had a new toy to work with. Cecchini used it in the Cosmo alongside Ocean Spray, and the vodka-and-cranberry duo is still the preferred pair at most bars today. You, of course, can use whichever citrus-flavored vodka and cranberry juice you like. Just remember: Don’t drown your drink in cranberry. Other cocktails like the Sea Breeze call for a heavier measure of cranberry, but here the juice is meant to be only an accent, adding a touch of tartness and color.