Photo: Jennifer CauseyThe beverage director at Beauty & Essex restaurants makes layered slushies perfect for a crowd.Megan Ardizoni’s Frozen Coconut Daiquiris1 cup granulated sugar1 cup bottled coconut water¼ cup coconut cream Kosher salt2¼ cups (18 oz.) white rum, divided¾ cup plus 2 Tbsp. bottled or fresh lime juice (from 7 limes), divided12 cups ice cubes, divided1 qt. fresh strawberries, hulled1 cup fresh blueberries1.Make the coconut syrup: Bring sugar and coconut water to a light simmer in a small saucepan over medium high. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Let cool completely.2.Make the white daiquiri: Process coconut cream, a pinch of salt, ¾ cup white rum, 6 tablespoons lime juice, 6 tablespoons cooled coconut syrup and 4 cups ice in a blender until smooth. Transfer to a pitcher or bowl.3.Make the red daiquiri: Process strawberries, a pinch of salt, ¾ cup rum, ¼ cup lime juice, ¼ cup cooled coconut syrup and 4 cups ice in blender until smooth. Transfer to a separate pitcher or bowl.4.Make the blue daiquiri: Process blueberries, a pinch of salt, ¼ cup cooled coconut syrup and remaining ¾ cup rum, ¼ cup lime juice and 4 cups ice in blender until smooth. (Store remaining coconut syrup in an airtight container in refrigerator up to 2 weeks.)5.To serve: Divide blue daiquiri evenly among 8 glasses. Lightly spoon the white daiquiri on top of the blue, being careful not to let the colors bleed. Repeat with red daiquiri. Serve immediately.Serves: 8Active time:25 minutesTotal time:35 minutes
Photo: Jennifer Causey
The beverage director at Beauty & Essex restaurants makes layered slushies perfect for a crowd.Megan Ardizoni’s Frozen Coconut Daiquiris1 cup granulated sugar1 cup bottled coconut water¼ cup coconut cream Kosher salt2¼ cups (18 oz.) white rum, divided¾ cup plus 2 Tbsp. bottled or fresh lime juice (from 7 limes), divided12 cups ice cubes, divided1 qt. fresh strawberries, hulled1 cup fresh blueberries1.Make the coconut syrup: Bring sugar and coconut water to a light simmer in a small saucepan over medium high. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Let cool completely.2.Make the white daiquiri: Process coconut cream, a pinch of salt, ¾ cup white rum, 6 tablespoons lime juice, 6 tablespoons cooled coconut syrup and 4 cups ice in a blender until smooth. Transfer to a pitcher or bowl.3.Make the red daiquiri: Process strawberries, a pinch of salt, ¾ cup rum, ¼ cup lime juice, ¼ cup cooled coconut syrup and 4 cups ice in blender until smooth. Transfer to a separate pitcher or bowl.4.Make the blue daiquiri: Process blueberries, a pinch of salt, ¼ cup cooled coconut syrup and remaining ¾ cup rum, ¼ cup lime juice and 4 cups ice in blender until smooth. (Store remaining coconut syrup in an airtight container in refrigerator up to 2 weeks.)5.To serve: Divide blue daiquiri evenly among 8 glasses. Lightly spoon the white daiquiri on top of the blue, being careful not to let the colors bleed. Repeat with red daiquiri. Serve immediately.Serves: 8Active time:25 minutesTotal time:35 minutes
The beverage director at Beauty & Essex restaurants makes layered slushies perfect for a crowd.
Megan Ardizoni’s Frozen Coconut Daiquiris
1 cup granulated sugar1 cup bottled coconut water¼ cup coconut cream Kosher salt2¼ cups (18 oz.) white rum, divided¾ cup plus 2 Tbsp. bottled or fresh lime juice (from 7 limes), divided12 cups ice cubes, divided1 qt. fresh strawberries, hulled1 cup fresh blueberries
1.Make the coconut syrup: Bring sugar and coconut water to a light simmer in a small saucepan over medium high. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Let cool completely.
2.Make the white daiquiri: Process coconut cream, a pinch of salt, ¾ cup white rum, 6 tablespoons lime juice, 6 tablespoons cooled coconut syrup and 4 cups ice in a blender until smooth. Transfer to a pitcher or bowl.
3.Make the red daiquiri: Process strawberries, a pinch of salt, ¾ cup rum, ¼ cup lime juice, ¼ cup cooled coconut syrup and 4 cups ice in blender until smooth. Transfer to a separate pitcher or bowl.
4.Make the blue daiquiri: Process blueberries, a pinch of salt, ¼ cup cooled coconut syrup and remaining ¾ cup rum, ¼ cup lime juice and 4 cups ice in blender until smooth. (Store remaining coconut syrup in an airtight container in refrigerator up to 2 weeks.)
5.To serve: Divide blue daiquiri evenly among 8 glasses. Lightly spoon the white daiquiri on top of the blue, being careful not to let the colors bleed. Repeat with red daiquiri. Serve immediately.
Serves: 8Active time:25 minutesTotal time:35 minutes
source: people.com
