Monday, 10 November 2014
Cocktail Hour: Blueberry-Lime-Cinnamon Vodka Smoothie Coolers
If you follow my ‘It’s 5 o’Clock Somewhere‘ board on Pinterest, you’ll know that while in my own kitchen I feel much more comfortable getting creative with mixtures of wines and spirits, I love to both drink and look at pretty pictures of super fruity cocktails. Eons ago Smirnoff send me a bottle of their pretty vodka with gold flakes in that you may have seen in the supermarket to experiment with when they heard that they were my vodka of choice for mixing drinks. It just happens to be cinnamon flavoured, which I had no idea what to do with. This lead to one of my very first total cocktail experiments, and I’m very pleased with the results.
In the Spring when I sent out a shout out on Twitter as to what cookbooks you all recommended to make up an Amazon order (I was spending a voucher) The Flavour Thesaurus was recommended to me, and it has fast become my go to for coming up with flavour pairings when I was working on column and recipe development. It is responsible for the No-churn Chocolate & Cardamom Ice Cream from my October Borough Market column, for example. It is also how I discovered that Blueberry, Cinnamon and Lime are all flavours that go together, and would probably work very well in a rather short and sweet cocktail. Still nice and fruity like a Summer cocktail, but with a bit more of an Autumnal flavour to it.
I’ve called it a ‘smoothie cooler’ because I find that my smoothie maker blender is best for making quick and easy cocktails like this, but it is not quite as thick as a traditional smoothie, if you were going to add booze to it. The measurements I’ve given here make two tumblers worth, and can easily be doubled or halved.
These easy, fruity cocktails are made in a smoothie maker with cinnamon vodka for a rather unusual homemade, fruity cocktail.
- 200g (7 oz) Fresh Blueberries
- Juice of 1 Lime, plus extra for garnish
- 35 ml Simple Syrup
- 65 ml Smirnoff Gold Cinnamon Vodka
- Blend together all the ingredients with a good couple of handfuls of ice. Blitz and serve straight up, obviously garnishing the glass with wheels of fresh lime and paper straws.
- As far as the simple sugar syrup is concerned, I like to make my own. All you have do do is heat equal parts granulated sugar and water in a saucepan over a medium heat until all the sugar has dissolved. I store any excess for quick 5pm cocktails in a jam jar in the fridge.