We couldn’t love this more. Beetbox, the plant-based casual eatery in the West End, has introduced a new “Beet the Heat” slushie bucket that is just what we want for all our backyard gatherings this summer. The four-litre bucket is filled with a cantaloupe-apple slushie mix, ladle, four cups and garnishes ($29). Plus you can add on 375 mL mickeys of Cazadores Tequila Reposado ($20) or Bombay Sapphire gin ($17) or a 200 mL bottle of St-Germain elderflower liqueur ($17). Slushies are also available by the glass (16 oz) for $5, with mini 50 mL bottles of vodka or gin available as add-ons for $5 each.
Peach Bellini
INGREDIENTS:
1 oz peach liqueur
1 oz prosecco
1 fresh pitted peach (leave skin on for added colour and texture)
OR 3 oz white peach puree
2 cups of cubed ice
METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into coupe glasses. Garnish with fresh mint and peach slices. Serves 2.
Return to blender
The cacophony of spinning blades is usually the sign of an inferior cocktail — but bartenders are now seeing the gadget’s potential
Once a derided device of the past, the blender is slowly finding its way back into cocktail bars around the globe.
Watermelon Negroni
This refreshing summertime recipe from Josh Pape at Wildebeest balances the bitterness of Campari with a splash of simple syrup, which keeps the texture consistent. It’s designed for one portion; if you’re serving more, just multiply the ingredients by the number of servings. But remember, you’ll also need about 1 cup (250 mL) ice per serving, so make sure everything fits into your blender.
• 0.75 oz (20 mL) Beefeater gin
• 0.75 oz (20 mL) Campari
• 0.75 oz (20 mL) Cinzano Rosso
• 0.5 oz (15 mL) simple syrup (see note)
• 3 x 1.5-inch (3 cm) cubes of watermelon
Place ½ cup (125 mL) cracked ice into the blender with the watermelon and simple syrup. Blend until smooth.
Add the other ingredients and another ½ cup (125 mL) of ice. Blend for 45 seconds and pour into a fancy glass (or a plastic cup).
Garnish with a slice of watermelon. Serves 1.
—By Josh Pape
Slush fun with frozen cocktails
Who hasn’t wasted a hot summer afternoon knocking back frozen margaritas on a sunny patio somewhere? It’s almost a rite of passage. But it isn’t, generally speaking, a quality drinking experience.
Or at least it didn’t used to be.