Copycat Piranha Pool

We had this drink at Disneyland, and came home and tried to recreate it. I think I got pretty close! So, when you’re getting ingredients, don’t make the same mistakes I did. Cream of coconut is not to be confused with coconut cream. They are very different. Also strawberry puree is more than just pureed strawberries. There’s a component of added sugar and lemon juice, so it won’t be as sweet unless you’re using strawberry puree.

1 oz. blue curacao
1.5 oz. pineapple juice
2 oz. cream of coconut
1 oz. strawberry vodka 1.5 c. ice
1 Tbsp. strawberry puree
pineapple slice for garnish (optional)
maraschino cherry for garnish (optional)


Mix all the ingredients except the strawberry puree in a blender.

Taking a tall empty cup, tilt it to the side, and scoop in your strawberry puree so it covers the side.

Tilt the cup upright and quickly pour in the contents of the blender. Garnish with a cherry on top!

This is one of my favorite drinks! Enjoy!

Strawberry Basil Lemonade

Syrup:

Strawberries cooking

1 1/2 c. sugar
1 c. water
1 lb. strawberries, sliced 1/2 inch thick
3/4 c. fresh basil, tightly packed

Lemonade:
8 c. cold water
2 c. lemon juice, chilled
strawberries, for garnish (optional)
fresh basil, for garnish (optional)

Fresh basil

To make the syrup: Place the sugar and water in a saucepan over high heat, and stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries, reduce the heat to medium low, and simmer until the strawberries have softened, about 10 minutes. Remove from heat. Add the basil leaves, and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine mesh strainer over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

Strawberries and basil, cooling

To make the lemonade: Pour the water, lemon juice, and 1 1/2 c. of the syrup into a 3 quart pitcher; stir to combine. Taste and add additional syrup as needed. Refrigerate for at least an hour. Garnish with sliced strawberries and basil leaves to serve, if you so desire.

Lemons!

Here is a link to the original recipe I adapted: Strawberry Basil Lemonade

Peach Iced Tea

Syrup:
2 1/2 c. water
2 1/2 c. sugar
5 peaches, peeled, pitted, and quartered


Tea:
7 c. boiling water
5 black tea bags


To make the syrup, heat water and sugar to boiling. Add peaches; cover and simmer for 20 minutes. Remove peaches from water. Chill syrup if saving for later.


To make the tea, steep the tea bags in the boiling water for the desired amount of time. Combine tea and syrup. Chill.


Side note: If you don't want to throw away the peaches after they are done boiling, they do go great over vanilla ice cream. Just sayin'.

Rosemary Lemonade

Syrup:
1 1/2 c. water
1 1/2 c. sugar
3 sprigs fresh rosemary
1 1/2 c. lemon juice

Cold water

To make the syrup, boil the water and the sugar in a large pot; boil for 5 minutes. Turn off the heat; add lemon juice and rosemary. Cover and let it sit for 20 minutes. Remove rosemary, then cool in the fridge overnight.

To make the lemonade, add 1 part syrup to 2 parts cold water to make the lemonade.

Buttered Rum Spiced Cider

Cider boiling

6 c. apple cider
1/2 tsp. whole cloves
1/4 tsp. ground nutmeg
3 cinnamon sticks
6 Tbsp. butter
6 Tbsp. packed brown sugar
3/4 c. rum

Brown sugar, butter, and rum

Heat cider, cloves, nutmeg, and cinnamon sticks to boiling in a saucepan over medium heat. Strain cider mixture to remove cloves and cinnamon sticks if desired. For each serving, place 1 Tbsp. butter, 1 Tbsp. brown sugar and 2 Tbsp. rum in a mug. Fill with hot cider. 6 servings.

From Betty Crocker