Kitchen disaster: Christine makes insanely delicious drunken pineapple, so-good-you-can’t-even-taste-the-vodka, by submerging pineapple in vodka for a few hours.  I, being the innovator that I am and always wanting to take things to excess, decide that a few hours is for kids and instead marinate my pineapple in (cheap) vodka for 48 hours, which I then bring to a party and nearly poison people with its wretched taste.
 
Lessons learned:
1. Don’t buy cheap vodka
2. Sometimes, less is more
 

Christine's delicious, pristine pineapple

 

My disgusting disaster

 

In conclusion and as not to destroy the Pineapple Princess’ reputation, marinate pineapple for 2-6 hours ONLY in liquor of choice.  Also, use rum soaked pineapple for home made pina coladas! 

 

Perfect Pina Coladas

Serves 4.

 

• 1/2 cup drunken pineapple
• 1/2 cup pineapple juice
• 1/2 cup creme de coco
• 1/4 cup coconut milk
• 1/2 cup rum (or more)
• 2 cups ice

Blend, garnish with mini umbrella, and enjoy!

You know you want one.  And it’s Friday, so what better time?  Except perhaps SaturDAY by the pool, on the beach, with some chips and salsa, anytime can be mojito time now that you have this simple recipe that puts a citrus twist on the classic Cuban cocktail.   

 

 

This recipe actually came about when I realized that I forgot to get limes while purchasing mojito makings for a bachelorette beach weekend the other month.  Luckily, I’m more than inclined to try substitutions and one of the girls had brought fresh FL grapefruit.  Oranges would be another delicious sub and if you like your drinks a bit sweeter you could use flavored rum instead of the traditional.   You might also try mixing and matching flavors such as coconut rum with oranges, lime rum with pineapple, or orange rum with rasberries!

 

 

 

I recommend serving after a long day at the beach while recovering on the porch and watching the sunset – ahh memories. 

 

Grapefruit Mojitos

Serves 6.

 

• 2 grapefruits (sliced)
• 2 limes (opt)
• 24 mint leaves
• Rum
• Sprite
• Elbow Grease!

 

Muddle 2 slices of grapefruit and/or lime with your desired amount of rum (at least 2 shots) and 4 mint leaves in the bottom of your glass.  This is the step requiring the elbow grease.  Muddling is basically mashing with whatever utensil you have handy until the juice from the fruit infiltrates the liquor.  Top with Sprite to taste and enjoy!

Name this song:

 

“hey yo fat girl, c’mere–are ya ticklish?
Yeah, I called ya fat.
Look at me, I’m skinny
It never stopped me from gettin’ busy”

  

 Who’re you calling or should I say nicknaming ”bag of antlers”?  Not true, but I appreciate the sentiment almost as much as I appreciate Digital Underground for the Humpty Dance!  My being narrowly inclined is certainly not due to power of will and abstain is not a word in my vocabulary…  The secret lies in slimming undergarments and sangria so get busy drinking sangria, kids!  Drink this, wear that, and eat your chips, queso, and cake too. 

 

 PS – Don’t forget to pair with guacamole!!!  And enchiladas!!!  And finally thank you to my Real Housewife motivation…

  

Skinny Girl Sangria

 

• 1 bottle rioja or other light red wine or even white wine
• 1 cup vodka (or more)
• 1 orange (sliced)
• 1 apple (sliced)
• 1/2 pineapple (sliced)
• 2 limes (sliced)

 

 

Soak pineapple and oranges in enough vodka to cover it for about 2 hours in the bottom of your pitcher.  Add wine and top with Fresca to taste!

 

Note:  The fruit used is really at your discretion.  That said pineapple rocks!

 

 While the act of opening a bottle of bubbly is an event in itself, it’s nothing compared to watching a hibiscus flower blossom in the flute right before your very eyes only to be one upped by the fact that this beautiful and festive flower is also both edible & delicious!  How’s that for a run-on sentence…  I’ll toast to poor excitement induced grammer any day and while I’m at it I’d like to toast to my rossa college roomie who introduced me to this libation in the first place! 

There are two varieties of the hibiscus flower, those lovely little purple and white deals that they use to garnish all your drinks in Hawaii, that I have tried and support.  And yes, it is OK to eat these flowers even in their raw unadulterated state.  I’ve done it and am here to write the tale.  If you want to go the more fancy and sugary sweet route, think trying to impress the ladies, I would use the more pricey Wild Hibiscus Flower Syrup which can be purchased at William’s Sonoma or Trader Joe’s.  Alternatively, you can buy a pack of 20 or so vacuum packed at Trader Joe’s.  The latter probably calls for a better champagne, but really anything will do.

Be it hanging with the mom and your girlfriends, a family reunion or just a simple pre-dinner cocktail, I don’t see any reason why your champagne should ever go without!

Step 1.  Pop Champagne

Step 2.  Pour Champagne

Step 3.  Drink Champagne

And don’t forget to eat the flower for dessert!

The Pisco Sour is my favorite drink at local Dallas haunt La Duni. Sweet, but not cloyingly so, and a bit sour, this drink really comes alive due to the frothy head the egg whites impart. A perfect drink to share with friends and celebrate a long work week!
   

Me, enjoying a Pisco Sour with my Y&H co-author (far right) and another BFF, AL

 
Pisco Sour
Serves 8 (ok, maybe 4)

  

• 3 oz pisco
• 1 oz freshly squeezed lime juice
• 1 oz simple syrup
• 1/2 oz pasteurized egg whites (such as Egg Beaters)
• 2-3 drops Angostura bitters
    
  Shake vigorously all ingredients except bitters with crushed ice. Strain into glass and garnish with bitters. Serve and enjoy life!