Dragon Fruit Cucumber Limeade !
INGREDIENTS:
For the dragon fruit syrup:
1 cup sugar
1 cup hot water (does not need to be boiling)
100 g frozen pink dragon fruit (about 1/2 cup)
For the Dragon Fruit Cucumber Limeade:
1 oz dragon fruit syrup
1 oz fresh lime juice
1/2 baby cucumber (or 3 slices large cucumber)
1 slice jalapeno (optional)
4-6 oz still or sparkling water (to taste)
1 1/2 oz vodka or tequila (optional)
To make a large batch:
1 cup dragon fruit syrup
1 cup fresh lime juice (about 8-9 limes)
4-6 cups cold still or sparkling water (to taste)
1 cucumber, chopped
1/2 jalapeno, chopped (optional. Remove seeds for less heat)
1 1/2 cups vodka or tequila (optional)
INSTRUCTIONS:
For the dragon fruit syrup:
Combine the sugar, hot water, and frozen dragon fruit in a heatproof jar or other container. Stir to help thaw the fruit and dissolve the sugar.
Allow the mixture to sit for a few minutes, until all of the fruit has thawed and the sugar has dissolved. Use a fine mesh strainer to strain out the seeds and any excess pulp.
Store any leftover syrup in a sealed container in the refrigerator for up to 2 weeks.
For the Dragon Fruit Cucumber Limeade:
In a cocktail shaker, muddle the cucumber and optional jalapeno.
If using still water: Add the syrup, lime juice, optional alcohol and 4-6 ounces of water to the shaker and fill 3/4 with ice. (If using vodka, start with 4 ounces of water, you can add more, to taste, afterward).
Shake until chilled, then fine strain the liquid into a highball glass filled with ice and garnish with cucumber.
If using sparkling water: Add the syrup, lime juice, optional alcohol and 1 ounce of still water to the shaker and fill 3/4 with ice.
Shake until chilled, then fine strain the liquid into a highball glass with ice and top with 4-5 ounces of sparkling water, to taste. Garnish with cucumber.
To make a large batch:
Add the cucumber and optional jalapeno to a blender with enough water for the blender to operate (try 1/4 cup). Blend until mostly liquified, then use a fine strainer to remove the pulp, reserving the liquid. If you don't have a blender, you can use a muddler or a large wooden spoon to mash the cucumber and jalapeno in a small bowl or large measuring cup, then strain, pressing on the pulp to extract as much liquid as possible. Reserve the liquid.
In a large pitcher, add the dragon fruit syrup, fresh lime juice, and cucumber/jalapeno liquid. Stir to combine.
If adding vodka or tequila, add 12 ounces (1 1/2 cups) alcohol to the pitcher and top with 4-5 cups of cold still or sparkling water, to taste. If skipping the alcohol, add 5-6 cups of still or sparkling water, to taste. Stir gently and serve in highball glasses over ice. Garnish each drink with cucumber.
Courtesy: Moody Mixologist.
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
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can someone explain why drinking lemonade or limeade HELPS my stomachaches? One would think the acidity would make it worse. I can't find anything about it with a search
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it takes a little warming up to, but I think he'll be into floaty hands :>
this is a redraw of a piece from 2020 that I'm not really happy with, and I'm so glad I revisited it fjskjdskf
Fair warning, there's a little blood and implied Asra route shenanigans under the cut
(+ originals)
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Grandmother's Peach Fuzz !
2024 by Pantone is PANTONE 13-1023 Peach Fuzz !
Ingredients:
¾ cup spiced rum
1 (6 ounce) can frozen limeade concentrate
3 large ripe peaches, halved and pitted with skins on
2 cups ice cubes
1 teaspoon white sugar, or to taste
Directions:
Place the rum, limeade concentrate, and peaches into the container of a blender. Blend until smooth. Add the ice, and blend until finely ground, sweeten with sugar, if desired. Pour into margarita glasses, and enjoy!
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
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