Summer vacations are definitely in full swing. Day after day someone in my general vicinity is overheard talking about their trip to the beach and I think to myself…what about me? Last year I had 3 beach trips. This year I’ve had ZERO. Alright, I know what you’re thinking, I shouldn’t complain because I was fortunate enough to live just 3 blocks from the beach for a few years. I’ve had more than my fair share of ocean waves. Oh how I miss the days of waking up on a Saturday morning and taking a 5 minute stroll to the sand without even having to worry about packing a cooler or bag because the house was so close…..Sorry, where was I? Oh yeah, whining. Enough of feeling sorry for myself. I mean, after all, I am going to Minneapolis next week for goodness sakes!
Seriously, I’m actually very happy that my friends, co-workers, relatives, and followers are relaxing under palm trees. After all, we all need a little rejuvenation every now and then. And as you might imagine, I love when they come back describing what they ate and drank in the seaside towns they visit. Which leads me to the real reason for this post. Remember how I asked you to send me your favorite summer recipes? Well, they’re starting to roll in, so each week for the next few weeks, I’ll be sharing some with you.
First up is from Chrisi, who emailed this recipe the night before heading to Florida with 30 friends for 7 days of fun in the sun! She was prepped and ready to go- even mixing up this tropical concoction before leaving home in Kentucky. Her reasoning for doing this ahead of time? In her words: “I figure we’ll already have enough sticky messes in our condo with our three children!” Smart girl!
Chrisi's Coconut Cocktail
2 1/2 c. water
2 1/2 c. sugar
6 oz frozen lemonade
6 oz frozen OJ
48 oz pineapple juice
2 liter ginger ale
1 pint coconut rum
Dissolve sugar in water in straight sided container (like an ice cream bucket or old plastic juice container - something you don't mind to part with because you'll cut it away when ready to mix). Add OJ & lemonade, stir in pineapple juice. Freeze. Next thaw the mixture 1/2-1 hour, cut the container away, place in a large pot and add the ginger ale. Stir until slushy and add one pint coconut rum.