Pink Whitney Slush

Pink Whitney Slush

Pink Whitney Slush

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Pink Whitney slush served in a martini glass on a silver tray garnished with lime wedges and fresh mint leaves.

Isn’t it hard to believe that a good chunk of May has already come and gone? We’ve had an early spring and it’s time to plant flower pots and sip cool drinks on the deck with the scent of freshly mowed grass in the air. Today I’m excited to share the icy cold Pink Whitney Slush. A wonderful combination of pink lemonade, Pink Whitney vodka and a good measure of fresh grapefruit and lime juice for just the right amount of pucker. It’s a lovely drink that can be made in advance and is perfect for occasions such as bridal showers, Mother’s Day, or family reunions.

Ingredients for Pink Whitney Slush on a sliver tray garnished with fresh mint leaves.

Sadly, the Covid 19 virus still plagues my area, and no guests are permitted into the home at this time and only 5 people are allowed outdoors while maintaining the required 6 feet spacing. These public health measures are not exactly great for entertaining, so for the foreseeable future, the only Pink Whitney slurping will be from my husband and me. While this adult slush is perfect for entertaining and enjoying with friends, I’ll just have to be content with sipping it with the company of sunshine and solitude right now.

Pink Whitney Slush will last for at least a month in the freezer, so there’s no reason not to have a batch made and ready. I know I’ll be making another batch and planning for backyard days filled with the company of others. Until then, I hope everyone is staying safe and well in these crazy Covid days.

Pink Whitney slush served in a martini glass on a silver tray garnished with lime wedges and fresh mint leaves.
Pink Whitney slush served in a martini glass on a silver tray garnished with fresh mint leaves.

Pink Whitney slush served in a martini glass on a silver tray garnished with fresh mint leaves.
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Pink Whitney Slush

Prep Time 15 minutes
Freezing time 1 day
Servings 8 servings

Ingredients

  • 1 3/4 cups water
  • 1 1/2 cups Pink Whitney vodka
  • 1 295ml frozen pink lemonade
  • 1 cup vodka
  • 1 cup freshly squeezed grapefruit juice, strained about 2
  • 1/4 cup freshly squeezed lime juice about 1

Instructions

  • Add all ingredients to a sealable plastic or glass container. Whisk well to combine.
  • Place in freezer for at least 24hours, stirring once or twice.
  • Scoop into martini glasses and garnish with fresh mint if desired. Serve immediately.

Notes

-Slush will last in a sealable container for at least a month.

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Whiskey Lemonade

Whiskey Lemonade

Whiskey Lemonade

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Whiskey Lemonade served over ice in two glasses garnished with lemon slices.

Be ready for summer with this bright and refreshing Whiskey Lemonade. So simple to stir together and perfect for entertaining or just sipping yourself while enjoying the sun.

I chose to use frozen lemonade concentrate in this recipe for two reasons. The first was for convenience and the second to control the strength and concentration of the lemonade. I first mixed the lemonade according to the can directions and felt that it lacked flavour, sweetness and brightness. I then changed to mixing the cocktail using the concentrate itself in frozen form. This allowed me to control how lemony and sweet I wanted the drink. Using it frozen also ensured a cold drink. One standard 295ml tin of frozen lemonade concentrate will yield 4.75 drinks. If I was serving at a party, I would mix the concentrate with the appropriate amount of water which is 700ml or just over 2.75 cups.  Once mixed, you can keep it chilled and mix with your whiskey of choice as needed. However you choose to mix it, it’s a very simple cocktail that’s perfect for a hot sunny day. Enjoy!

Ingredients for Whiskey Lemonade displayed on a rustic wooden board.

As I believe with any good cocktail, it’s important to use good quality water.  Either filtered or bottled is recommended as it eliminates the variance of everyone’s water, whether it be good or bad.  

Check out these other wonderful summer cocktails!!

Brent’s Best Margaritas

Zesty Michelada

Apple Lime Slush

Author:  Compelled to Cook

 

Whiskey Lemonade served over ice in two glasses garnished with lemon slices.
Whiskey Lemonade
Print Recipe
    Servings Prep Time
    2 cocktails 10 minutes
    Servings Prep Time
    2 cocktails 10 minutes
    Whiskey Lemonade served over ice in two glasses garnished with lemon slices.
    Whiskey Lemonade
    Print Recipe
      Servings Prep Time
      2 cocktails 10 minutes
      Servings Prep Time
      2 cocktails 10 minutes
      Ingredients
      Servings: cocktails
      Instructions
      1. Fill two glasses half full of ice. To a cocktail shaker or large glass measuring cup add whiskey, lemonade concentrate and water. Shake or stir to mix and pour over ice, dividing evenly between glasses. Garnish with fresh lemon slices or wedges. Serve immediately.
      Recipe Notes

      -Using filtered or bottled water can make a huge difference.  Everyone's tap water is different and some not the best for drinking as they are loaded with chlorine, sulfur etc.  By using good water ensures a good tasting drink.

      - One 295ml Minute Maid frozen lemonade will yield 4.75 cocktails.

       

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Brent’s Best Margaritas

      Brent’s Best Margaritas

      Quality tequila matters according to my brother-in-law Brent, and so does zesting the limes over the pot to catch all the oils. This is the kind of margarita making details that make all the difference. He should know as he’s been mixing up margaritas for us, the family and friends for years. It’s something we all look forward to every summer.

      We all sit patiently under an umbrellaed table, just sheltered enough from the blazing mid-afternoon sun and can hear him juicing and mixing away through the screened patio door. We wait as patiently as we can and are awarded a puckering, yet refreshing blast of lime margarita. They’re fantastic, and as you will see in the recipe, they can be served up 3 different ways. Brent was gracious enough to part with his recipe and I’ve kept it very close to his original because it’s hard to mess with a drink that’s already so darn good.

      As luck would have it, my husband was in Arizona this spring and was able to buy me a bottle of Patron at a very good price, so I was able to keep to true to quality ingredients. It comes through in the taste, as does the fresh lime juice and zest. So cheers to my brother-in-law Brent for his wonderful recipe, his gracious nature to mix and pour for us and the smiles this fantastic margarita brings to all our faces.

       

      Other great summer beverages!

      Zesty Michelada

      Apple Lime Slush

      Raspberry Vodka Lemonade

       

      Brent's Best Margaritas
      Print Recipe
        Servings
        6- 61/2 ounce servings
        Servings
        6- 61/2 ounce servings
        Brent's Best Margaritas
        Print Recipe
          Servings
          6- 61/2 ounce servings
          Servings
          6- 61/2 ounce servings
          Ingredients
          Servings: 61/2 ounce servings
          Instructions
          1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
          2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
          3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
          4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
          5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
          6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
          Recipe Notes

          The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Apricot Brandy Sparkler

          Apricot Brandy Sparkler

          Cheers to a new year with Apricot Brandy Sparkler!

          Apricot Brandy Sparkler is my way of saying goodbye to 2018 and cheers to the new year ahead. Can you believe another year is already over?  Where has the time gone?  It is the sentiment I have often felt, but with the approaching new year, I have a sense of accomplishment and a strong purpose moving forward.  While 2018 was still a year of routine, plucking forward just trying to keep up with work, household and blogging, it was also a year that a few things got done.

          One of my greatest joys this year was the construction of our new deck/outdoor space, and for many, it would not be a big deal.  For me however, it was a project that was put off for a variety of reasons for many, many years.  It was also designed and built by my husband, who did an amazing job. It ’s a beautiful space, complete with furniture and gas fireplace.  I love it and couldn’t be happier to share it with family and friends or simply sit quietly spending quality time with my husband.  

           

          The Year Ahead…

          The past year was also a year of learning and working hard to create our first video for Mark Bouliane/Overland Explorer, which follows my husband and me on our over-landing adventures.  Creating and editing video is definitely a skill and has its own set of challenges. We are both excited to improve this skill and have fun being creative.  We hope it’s the first of many videos for both of us, which leads me to another goal for 2019.  Video production for Compelled to Cook is set for my 2019 to do list, as is monetizing my food blogging efforts.  Both are substantial goals for myself but definitely in the realm of possibility.  The learning, progress and firsts are what excites me for 2019.  So, even though 2018 must go, the new year looks amazing and I’m ready to get started.  How about you?

          Author: Compelled to Cook, from “Cooks Workshop” Cocktails & Party Drinks 1984

          Apricot Brandy Sparkler
          Print Recipe
            Servings Prep Time
            1 cocktail 10 minutes
            Servings Prep Time
            1 cocktail 10 minutes
            Apricot Brandy Sparkler
            Print Recipe
              Servings Prep Time
              1 cocktail 10 minutes
              Servings Prep Time
              1 cocktail 10 minutes
              Ingredients
              Servings: cocktail
              Instructions
              1. Combine vodka, apricot brandy, lemon juice, and Grenadine in a cocktail shaker. Fill half full with ice. Shake until cold, about 30 seconds. Pour into a champagne glass and top with champagne. Serve immediately.

              Zesty Michelada

              Zesty Michelada

              Cheers and Happy Father’s day to my dad, who simply called it beer and clam.  Little did I know as a youth that his afternoon summertime drink actually had a name.  The Michelada is a Mexican cocktail with many variations, and while I’m no expert in this area, I do know you’ll love this Zesty Michelada with Clamato juice and spice just as my own father enjoyed his “beer and clam”.

              Although a little spicy and salty, the Zesty Michelada is quite thirst quenching and goes down easy on a hot day.  For those who aren’t familiar with the original Clamato juice, it’s basically a blend of tomato juice, spices and clam juice.  You may think clam juice and beer is an odd combination, and I suppose it kinda is. Yet the clam gives it a bit of brininess that makes it perfectly “slurpable” over a chili spiced salted rim.

              Don’t forget about the garnish either!  It’s a cocktail that can balance all you can through at it.  I personally like shrimp and celery but go on and try chunks of spicy sausage, cherry tomatoes and or lime.  I think a little wedge of cheese could also work.  There’s no rules and that’s the fun of it, so enjoy!

              Recipe source for Zesty Michelada inspired by Fox Valley Foodie Authentic Michelada

              Zesty Michelada
              Print Recipe
                Servings
                4 people
                Servings
                4 people
                Zesty Michelada
                Print Recipe
                  Servings
                  4 people
                  Servings
                  4 people
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a flat shallow dish combine salt, chili powder and lime zest. Cut one wedge out of the whole lime and run along the rim of 4 tall beer glasses to wet the edge. Dip each glass rim into salt to rim the edge. Set aside.
                  2. Measure Clamato juice into a 2 cup liquid measure and add lime juice from remaining lime, hot sauce, Maggie seasoning and Worcestershire sauce. Stir to combine. Fill the salt rimmed glasses 1/3 full of ice and pour Clamato mixture equally between glasses and top with beer. Garnish as desired and serve immediately.