Coconut is a very versatile ingredient in cooking. It can be used to make South Indian dishes such as sambar, poriyal, chutneys etc to Goan fish curries to the coconut barfies of North India.
Sometimes coconut is also used in alcoholic cocktails such as Mai Tais, Pina Colada…
Spiced Coconut Poptail.
If using 90 ml popsicle moulds( with 6 popsicle stands),
360ml – Coconut milk
180ml- Vodka( can use any brand)
80-100g – sugar (taste before adding vodka, check if you require more sugar)
4-5 – Basil leaves(cut into shreds)
Lemongrass and galangal (as required)
- Heat coconut milk, galangal, and lemongrass with sugar.
- Once the flavours of lemongrass & galangal have infused, switch off the flame and strain the mixture(to the strained mix add the basil leaves).
- Let the mixture cool to room temperature then add vodka.
- Pour the alcoholic mix into the popsicle moulds with and freeze overnight.
- Serve cold (Can also be dipped in liquid chocolate for extra flavour)
For the non-alcoholic version- follow the same recipe, omit the vodka and replace with coconut water (to emphasise the coconut flavour)
Traditionally cocktails were a mixture of spirits, sugar, water, and bitters. But by the 1860s, a cocktail frequently included a liqueur.
The first publication of a bartenders’ guide which included cocktail recipes was in 1862 — How to Mix Drinks; or, The Bon Vivant’s Companion, by “Professor” Jerry Thomas. In addition to recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, and a variety of other mixed drinks were 10 recipes for “cocktails”. A key ingredient differentiating cocktails from other drinks in this compendium was the use of bitters. Mixed drinks popular today that conform to this original meaning of “cocktail” include the Old Fashioned whiskey cocktail, the Sazerac cocktail, and the Manhattan cocktail.
The first “cocktail party” ever thrown was allegedly by Mrs Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs Walsh invited 50 guests to her home at noon on a Sunday. The party lasted an hour until lunch was served at 1 pm. The site of this first cocktail party still stands. In 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishop’s residence ever since.
60 ml – Lemon tea (brewed and chilled)
1-2 dashes – Tabasco sauce
3-4 cubes – Ice
5 ml – Grenadine syrup
Lemon peel for garnish
Method – Built up
- Start with the glass. Add ice to chill the glass.
- Remove the ice. Add fresh ice.
- Add chilled lemon tea and Tabasco sauce.
- Top up with ginger ale. While the ginger ale is bubbling, slowly add the grenadine syrup to give a colour effect. Serve with a lemon peel.
This recipe can also be done with alcohol(vodka/gin) with the measurement of 30 ml.