Happy [almost] Friday, everyone! Can I interest you in a oh-so-summery cocktail or boozy granita? With their shared base of rum, grenadine, pineapple and lime juice, both versions are perfect for cooling oneself off during the last month of summer, or transporting you any time of the year to a tropical island. Don’t forget the cocktail umbrellas (as I did). Cheers!
Summertime Fizz: Granita and Cocktail
Preparation Time: 5 minutes
Inactive Preparation Time (Granita): About 4 hours
Serves: 1 – 2
- 2 ounces white rum (Bacardi or Appleton)
- 1 ounce grenadine (Rose’s)
- 1/2 ounce freshly squeezed lime juice
- 5 – 6 ounces pineapple juice (Dole)
- 1 – 2 ounces water (sparkling or still)
Combine all ingredients in a 3 cup (or larger) freezer-safe dish. Place in the freezer for 1 hour (it will be a bit slushy at this point); scrape/stir mixture with a fork and return to the freezer for 30 minutes-1 hour. Repeat scraping/stirring/freezing process until mixture is about doubled in volume, somewhat fluffy (as pictured) and completely frozen. About 30 minutes before serving, place serving dishes in the freezer to chill (if you place the granita in room temp dishes it melts too quickly — the resulting slushie is quite enjoyable, though). Scrape/fluff the ice crystals with a fork one last time and spoon into chilled dishes; serve immediately.
Combine rum through pineapple juice in a large glass (16 ounce capacity) or divide between two glasses (how nice of you to share!). Add ice, stir until well-chilled. Top with sparkling water, stir gently and serve.