It’s Monday and even though the weekend is done, it’s a day for celebration. A celebration with a cupcake for the kid and maybe a boozy slushie for mom. My sweet, baby chicken turns 1 today! ONE! Cue the waterworks and the streaming-tears-emoji.
But srsly: Happy Birthday, Casper (aka Casper-Man, aka Crud Budley, aka Buddy, aka My Dude, aka, Baby Chicken)!! You’re just my favorite guy, ever. For real. Never forget it.
Honestly, I probably won’t celebrate with this slushie today–I’ll save it for the weekend when we have a proper party for Casper with some family and friends. Then, these suckers are probably going in the blender to be sipped merrily through straws while we make Casper wear a party hat and sing at him. I mean, what says 1st birthday better than a booze-laced sour cherry and fresh pineapple slushie sweetened with mint syrup? Probably a lot of things like balloons, cupcakes, and toys…which will certainly make a debut, but we adults are going to celebrate too. Today though, I’m going to pick up a mini-cupcake for Casper from my favorite cupcake shop and we’re going to have a mini celebration this evening. We’re going to try to get him to blow out a candle and sing him a song and snuggle his stinky little face because he’s seriously the best there is.
Side Note: Maybe you noticed this is a Monday post and those don’t usually happen around these parts? Yes? No? Crickets? I’m going to give twice a week posting a go–we will see what happens and if I can keep up with it. This really just means I’ll need to get my shit together on Sundays or maybe Fridays (Saturdays are a lost cause) and just be a bit more organized and ahead of the game regarding making/shooting recipes. Somethings I need to be doing anyway. I’ve been thinking about it for a while, so I’m going to try it out–the worst that can happen is I’ll go back to a single post a week. Not really a BFD, so why not give it a go?
Boozy Cherry-Pineapple & Mint Slushies
I used fresh pineapple that I cut into chunks and then froze for this, already frozen pineapple would work AND make you smarter than me. Likewise with the cherries–I happened to buy frozen and pitted sour cherries, if you can find fresh ones–tell me your secrets! Dark, sweet cherries also work, just add a little extra lime and/or a little less syrup.
1 heaping cup frozen pineapple
1 heaping cup frozen sour cherries
1/4 cup mint syrup (recipe below)
1/4 cup vodka (if using)
2 tablespoons lime (or lemon) juice
1 heaping cup ice cubes
1/4 cup water
1/2 cup water
1/2 cup sugar
1/2 cup fresh mint leaves
Place all of the ingredients in a blender, cover with the lid, and blend until smooth–you may have to tamp down the ingredients a few times so everything hits the blades. Pour into glasses, pop in a straw, and garnish with fresh mint.
For the Mint Syrup:
In a saucepan, combine the water and sugar and heat over a medium-high flame. Cook until the sugar dissolves, add the mint leaves, and bring to a boil. Remove from the heat and allow to cool completely before straining out the mint leaves. You can make this in advance and store in a lidded container in the refrigerator for about 1 week.