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?
- 1 heaping cup frozen pineapple
- 1 heaping cup frozen sour cherries
- ¼ cup mint syrup (recipe below)
- ¼ cup vodka (if using)
- 2 tablespoons lime (or lemon) juice
- 1 heaping cup ice cubes
- ¼ cup water
- Mint Syrup:
- ½ cup water
- ½ cup sugar
- ½ 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.