The Best Summer Drinks Give Away

It is hard to believe the summer season in these parts is nearing an end. When I think of summer I think of lazy cocktails by a beach or pool, and just relaxing. Source Books has a new book called the The Best Summer Drinks by Ray Foley. Ray is the publisher of Bartender Magazine and a mixologist extraordinaire. Name the brand or spirit and he has a drink for you. The book is alphabetized by recipe name, but a handy index lets you search by alcohol type and brand. Ray has also included a tasty chapter of Summer recipes with such as Grilled Honey Bourbon Chicken, Bacardi Lime Sherbet, and Kicked Up Cuervo Ribs.A glossary of tools and bar tending terms as well as basic instructions on hoe to properly rim your glass are included. The book is small and handy to place at the bar or give as gift with 500 recipes. I will be giving away 2 copies to randomly selected commenter's. Just leave a comment and tell me what your favorite summer memory and cocktail is.

Kahlua Banana Cream Fizz
adapted The Best Summer Drinks by Ray Foley
1/3 oz. Kahlua
1/3 oz. rum
1/3 oz.creme de bananes
Cream or milk on top
Blend the Kalua, rum, and creme de bananes together. Pour into a glass and top with milk or cream.

Lolli Pies From the Smirnoff Summer Entertaining Extravaganza

One of the first recipes I will post from the my Smirnoff Summer Entertaining Extravaganza was the talk of the party. Lolli Pies. I cant say I deserve the credit for the conception of these treats. That would be this genius who's being touted all over the blogo sphere.I have seen some bloggers recreate these with canned fillings, but none of that at Coco Cooks. I decided to use the seasons bounty with fresh figs, pineapple and Blueberry fillings.

Its funny how grown folks are transformed to happy kids when presented with food on a stick. Couples fed each other pops, and others licked the sticks clean. Lolli Pies make everyone happy.

Lolli Pies

Fillings

Egg Whites

Store Purchased Pie crust

Lollipop sticks

Parchment paper

Baking sheets

Pastry brush

Use any store purchased pie crust for ease and uniformity. Take a small cookie cutter and cut your circles.

On a parchment lined baking sheet Line our pops and indent sticks in center.Preheat oven to 375 F.

Fill. Take a broken piece of stick and press edges to seal.If sticks are to long break in half.

Once sealed, brush tops with egg whites. If you don't you wont get the glossy finish.
Bake at 375F for 10-15 minutes or until golden.Let cool and display in florist foam for presentation or package individually.

Fig Filling
(This recipe is large and made 2 jars of preserves without cornstarch, as well as filling for pops).
2 pints green figs
1 1/2 cup granulated sugar
Cointreau
2 tablespoons cornstarch dilutes with water
Wash and quarter your figs. In a bowl allows figs, sugar, and Cointreau to macerate overnight.
Next day in a heavy bottomed sauce pan, heat the figs and sugar to a boil . Cook down for about 10-15 minutes until figs start to break down. Take an immersion blender and puree after you have removed from heat. Let cool.
For pop filling add cornstarch and water solution to the amount of fig filling you plan to use . Cook until thickened and translucent. Cool and fill.

Blueberry Filling

1 pint blueberries

1 cup sugar

1/4-1/2 cup water

2 tbsp cornstarch

In a heavy bottomed saucepan combine washed berries, sugar, and water. Bring to a boil until berries burst and all sugar is dissolved.Add 2 tablespoons cornstarch mixed with a bit of water to the blueberries. Stir until thickened and cornstarch solution is translucent. Remove from heat and allow to cool. Fill pops.

Pineapple Filling

1 pineapple peeled, cored,and chopped into small pieces

1 cup sugar

1 1/2 cups water

2 tablespoons cornstarch

1 tsp Jamaican Rum Extract

In a heavy bottomed sauce pan bring pineapple water, and sugar to a boil. Boil for 10 -15 minutes. Remove from heat and take an immersion blender to puree. Place back on heat. Stir until thickened . Add Jamaican Rum extract. Allow to cool and fill.

Filling recipes can be found here.