New Orleans has a name for frozen slushie type drinks. Daiquiris. These drinks are as about as far removed from an original Daiquiri as a Mango-Choco-Appletini is to an original Gin Martini. While I have no room at my bar for a full on Daiquiri machine, I try to re-create the frozen drink craze during our hot summer months with Beverly, my industrial ice crusher. Beverly Crusher (the smaller version is called Wesley) creates beautiful fine shaved ice more reminiscent of our famous Sno-ball stands or the shaved ice I used to get from the little old Dominican men with a huge block of ice on their shopping carts in my old neighborhood in New York City. These men sold piraguas with hand shaved ice and homemade syrups. My favorite here in New Orleans is called a Pink Squirrel, a cherry almond syrup that is greatly enhanced by a drizzle of sweetened condensed milk on top, a topping as common has whipped cream here at New Orleans Sno-ball stands. Take flight with this boozed up version of the Pink Squirrel with that other form of city vermin, The Pink Pigeon.
Drink: piragüas or as we call them in New Orleans, Sno-balls for grown ups
Pink Pigeon
¾ oz fresh lime juice
1 oz Luxardo Sour Cherry Syrup
¾ oz Luxardo Amaretto
2 oz good white rum Rum (I like a local rum like Old New Orleans, Bayou or Rouraroux)
Shake all ingredients over ice and strain ½ of mixture onto a mound of crushed ice. Pour the remaining ½ and then top with more crushed ice. Garnish with a drizzle of sweetened condensed milk and a cherry.
Of course Strawberries and Cream are another natural combination. Try this classis New Orleans Sno-Ball Boozed up:
Tiger’s Blood
2 oz Coconut Rum
1 oz Coconut Milk
1 oz simple syrup
Fresh Strawberries
Spiced Rum Whipped Cream*
Muddle about 2-3 ripe strawberries into the simple syrup. Shake all ingredients over ice and strain ½ of mixture onto a mound of crushed ice. Pour the remaining ½ and then top with more crushed ice. Top with Spiced Rum Whipped Cream and fresh strawberry.
*To make the spiced Rum whipped cream, whip 1 cup of heavy cream with 1 tsp of vanilla, 1 Tablespoon of spiced rum and 2 tablespoons of Steens Cane Syrup.
 |
| Belinis, Sangrias and Daiquiris…on ice! |
Not all snowballs are creamy. Adding some bubbles to shaved ice created a refreshing frozen treat that dances a conga on your tongue.
Island Bellini
1 oz Passion Fruit Puree
1 oz Peach Puree
3 oz of Moscato d Asti
3 oz Dry Cava
Pour all ingredients over crushed ice and mix gently. Garnish with a sprig of fresh mint and a fresh peach slice if you are so inclined.
I use half moscato and half dry cava to control the sweetness to my liking. When working with frozen ice or blended drinks, it is key to go a tad sweeter than you would normally. The dilution of the ice needs a bit more sugar to bring forward the entire flavor of the cocktail. Of course, all sweetness should be adjusted to your own personal preference.
