- 4
- 5 mins
- 6 mins
Ingredients
- Regular (non-slushy consistency)
- 1/4 cup sugar, to rim glasses
- 1 pint peach sorbet
- 1 1/2 shots Triple Sec
- 1/2 shot cognac, such as Courvoisier
- Chilled champagne or sparkling wine, to fill blender, 2/3 bottle
- Raspberries and 4 springs mint, optional garnish
- Dip the glass rims in water and then the sugar. In a blender, combine all above ingredients and pulse till smooth. Pour and enjoy, garnishing with mint and/or raspberries if desired.
- Slushy (my personal fave)
- 1/4 cup sugar, to rim glasses
- 1 can Bacardi Mixers Fuzzy Navel frozen concentrate mix
- 1 1/2 shots Triple Sec
- 1/2 shot cognac, such as Courvoisier
- Chilled champagne or sparkling wine, to fill blender, 1/3 bottle
- 2-3 cups ice
- Raspberries and 4 springs mint, optional garnish
Preparation
Step 1
Dip the glass rims in water and then the sugar. In a blender, add the Bacardi concentrate, the alcohols and then the ice. Pulse till smooth, adding more ice as needed to achieve the right slushy texture (depending on how you like it). Pour and enjoy, garnishing with mint and/or raspberries if desired.
Notes:
Peach sorbet might be a little hard for some to find, so I (ahem, generously) experimented with the Bacardi Mixers to see if it would work. Praise the blender gods, but itDID. The Bacardi Mixers might be easier for you to find in your grocery store’s frozen juice section. And it makes this drink deeelish, too. The sorbet does as well, I was just lucky to find one pint is all. Use the mixers concentrate straight from the freezer. It shouldn’t be so hard that it’s like ice (if it is, it’s probably expired). It will be a semi-frozen consistency, which is good.
After I made the slushy variety (and drank a couple), I called my mother and we giggled over how great slushy drinks were. Good, solid bonding times!