SIPPING IN
The Sanctuary
Welcome to the Sanctuary Living magazine drinks column! Donna Canalizo and Shannon Brown recommend seasonal cocktails in each issue making sure you’ll be mixing up only the tastiest libations out there. So join us as we stir, shake, and pour something delicious!
FROZEN DRINK TIME We’re heading into the heart of summer, when a nice, frosty beverage is just what you need, whether poolside, on the beach, or just enjoying time with friends at home! Here are three recipes that we hope you’ll enjoy.
Tropical Colada A good tropical drink should instantly transport you to warm sandy beaches and turquoise waters. This tropical colada does just that. This frozen treat is full of flavor, not weak or watery, and doesn’t have that artificial tropical taste like someone dumped a bottle of tanning oil into the blender! Helpful hint: Prepare ahead of time by freezing all the ingredients. This guarantees a nice, frozen colada that is perfect for these hot, hot days. Ingredients: 6 ounces ripe fresh pineapple chunks 3 ounces ripe mango chunks 4 ounces unsweetened coconut cream 2 tbsp agave nectar 2-3 ounces freshly-squeezed lime juice 4 ounces rum 6 ounces ice cubes Pineapple slice and/or maraschino cherry, for garnish
Directions: Combine the pineapple, mango, coconut cream, agave, and lime juice in an airtight container, and transfer to the freezer until frozen. This will be at least one hour. The sugar in the mixture may prevent it from freezing solid; this is okay.
In a blender, combine frozen pineapple mixture with ice-cold rum and ice and blend until thick and slushy. Taste, then blend in additional agave or rum if desired. Pour into a large glass, garnish with pineapple and/or a cherry, and serve, with or without a paper umbrella and straw.
FROZEN SANGRIA Sangria is the perfect summer sipper, and this version incorporates berries for greater depth of flavor. Helpful hint: Pour the wine into an ice cube tray and freeze for at least six hours to ensure a nice, slushy sangria. Ingredients: 1 pound (16 ounces) frozen mixed berries 1 orange, juiced 2 cups dry red wine (frozen into ice cube trays) 1/3 cup Grand Marnier (You could also use Cointreau, Gran Gala, or Triple Sec.) 2 tbsp freshly-squeezed lime juice 1–2 tbsp honey Directions: Add all ingredients to a blender, and pulse until smooth. Taste, and add extra sweetener if needed. (Note: if you don’t have time to freeze your wine, you can add ice cubes to thicken it.) 12 | The Sanctuary Living
July - August 2022
