These Frozen Daiquiris are the perfect answer to a hot summer day or need for a vacation. No pre-made mixes, just a refreshing from scratch drink with all the tropical vibes.
The name of this cocktail is just an indicator that there are times in the kitchen when I don’t know what I exactly want and am usually like, why can’t I add mint to this. I’d only make sense! This is a hodgepodge of two kinds of cocktails: a mojito and a caipirinha. So…that makes it a caipirijito. If I’ve confused you, please ignore me and make this cocktail with rum and you can call it a rhubarb mojito.
Sometimes I overly complicate things and annoy myself.
What is the difference between cachaca and rum anyway? There is a difference, even though it might not seem that way at first glance.
Rum is made using processed cane; hence the reason why rum usually has notes of molasses.
Cacacha is much cleaner in flavor because it’s made with unprocessed cane juice. So, I think when you’re pairing it with something like, say, rhubarb, the cleaner flavor is the way to go.
There are a ton of cacachas out there you can use; I picked a super standard one called Pitu. It’s great for mixing cocktails a.k.a. caipirhinias. Is it fancy? No, it won’t impress anyone and it’s definitely not made to sip, but it’ll do the trick when making mixed drinks. And it’s not expensive at all.
This Grapefruit Shandy consists of simple syrup, fresh grapefruit juice and topped with beer. It’s deliciously refreshing, perfect for the summer. Feel free to substitute other citrus juices for the grapefruit.
I first had a shandy when I had just moved to LA and went to the opening night of this beer bar called El Prado. They were serving shandies and I had, like, five. Definitely too many, but I absolutely looooved them.
Flash to years later, I went to my favorite beer store and found this Stiegel Grapefruit Shandy (they did all the work for you!) and thought it was the most delicious thing in the entire world.
What is a Shandy?
A shandy is a beer drink mixed with citrus juice, most commonly sweet lemon juice. The ratio between the beer and citrus juice often fluctuates depending on what people’s tastes are. I for one, LOVE using a sweet grapefruit juice because of the delicious sweet and bitter notes.
How to Make a Grapefruit Shandy
It’s the simplest most delicious thing ever. They’re kinda similar to the dude-ly mimosas I like to make: beer and orange juice vs. champagne. Champagne has always been a bit too girly for me. It all tastes the same and it tends to make my nose itch. So, I love shandies because beer and grapefruit juice are just delicious to me.
- Make the simple syrup. You know how to do this! It’s water and sugar, cooked until the sugar dissolves.
- Juice the grapefruits. I like to use a citrus machine to do this, but you can also use a hand squeezer.
- Strain the juice through a sieve to catch any pulp. Place the pulp into the compost!
- Pour the grapefruit juice into a pitcher and add the simple syrup and give it a mix. As a result, it’ll offset the bitter notes just a tad bit more.
- Chill it in the fridge. You want this super cold. It’ll make for a delicious shandy.
- Divide the grapefruit mixture amongst the glasses. And then top it with beer!
Grapefruits are my spirit fruit. Does this make sense? They’re mostly sweet…but also a teeny bit bitter. It’s a welcomed bitterness, actually. I embrace it.
What’s your spirit fruit? After grapefruits, I’d say apples. A good Honey Crisp.
Grapefruit Shandy Recipe
- 1/2 cup water
- 1/4 cup sugar
- 5 large ruby red grapefruits, about 4 pounds
- 2 bottles of beer, you could use a lager or wheat beer
To Make the Simple Syrup:
- In a small saucepan, set over low heat, mix the water and sugar together until the sugar dissolves. Set aside to cool.
To Make the Concentrate:
- Next, juice the grapefruits and run the juice through a strainer to catch any pulp. If you're one of those weirdos who likes pulp, then by all means skip this step!
- Transfer the grapefruit juice to a pitcher and pour in the simple syrup. You should have about 2 cups. Transfer to the fridge to chill for 1 hour. You want this drank cold!
To Assemble the Shandies:
- After the grapefruit mixture has chilled, divide between four glasses (about 1/2 cup per glass). Top with cold beer and garnish with a slice of grapefruit.
This may look like a your prototypical mint julep but IT’S NOT! It’s not at all.
The best mint julep I’ve ever had was at this fancy restaurant in Savannah, Georgia (I forget the name, I’m sorry). They steeped the bourbon with mint for three days. It was a whole thing. And of course, as there should be, it was served with crushed ice…but unexpectedly not a ton of it and it wasn’t served in a julep cup; instead it was poured into a snifter glass. It was different and special and super fancy.
There isn’t anything fancy about this right here, but it was my goal to make an interesting take on mint julep but still keep it a classic-esque mint julep. My goal was to have the mint and sweetness in the ice. That was it. And it worked because that goal is the easiest thing in the world to achieve.
It’s like if a snow cone, granita and mint julep had a beautiful boozy child.
I was going start this paragraph by saying, “Cocktail season is here!” But then I stopped myself because we all know that it’s always cocktail season on this blog. Duh. This cocktail in particular is seasonal, I suppose, though I see nothing wrong with using frozen strawberries, making this drank doable year-round.
Sure this looks like a pretty simple strawberry basil situation mixed with some gin, but I can assure you it’s a bit more special. I can’t get near strawberries without thinking of adding a dash of black pepper and a drizzle of balsamic vinegar. It’s just too easy! So this cocktail has a bit of weird stuff added to it, but do you expect any less from me? No, you don’t.
In other news, thanks for all your concern with Amelia. I’m happy to report that she’s back to barking a lot, stealing shoes, drinking my afternoon tea when I’m not looking and so on. So she’s better.