Cherimoya Mule

I’m going to turn your world upside down today.

Cherimoya Mule | CaliGirl Cooking

Where are all my Moscow mule fans out there? Do we love our ginger beer or do we love our ginger beer? Fun fact: I actually am not a huge fan of fresh ginger, it’s a little too harsh for me. But I know it is soooo good for me that I still try to work it into my diet in any way possible. Ginger beer totally counts, right? Especially if you get the good stuff. Our current faves are Fever Tree and Reed’s Ginger Brew. It’s important that we go for an authentic, hand-crafted ginger beer as opposed to a highly processed, highly sweetened version. Trust.

So today I’m putting a spin on the classic Moscow mule and bringing you a Cherimoya Mule! Have you heard of this magical fruit? It is sort of like a softer, tropical version of a pear IMO, but others have described it as tasting like a cross between a pineapple and a banana. I was first introduced to it at the Farmers’ Markets in Hawaii when I lived there, and I was so excited to see that our local Santa Barbara markets carry them as well. Cherimoya doesn’t grow well in extreme temperatures, so it makes sense that it’s able to thrive in this area’s mild climate. It’s green in color, with darker dimples, and is usually heart-shaped. Neither the skin nor the seeds are edible (in fact, they are toxic when crushed) so be sure to just enjoy the pulp!

Cherimoya Mule | CaliGirl Cooking

I was encouraged to try my hand at a recipe using cherimoya by my good friend Rebecca. She and her husband, Eric, run a passion fruit farm in Uganda that teaches girls who have dropped out of school how to be successful growers and businesswomen so that they can make a living for themselves without that formal schooling (check them out at Kadafrica.org!) I love this business model and think it is so vital to Uganda’s economy. They have seen great success which I know will only just continue to grow in the coming years.

Anyway, I was What’sApp’ing (is that a word?) with Rebecca a little while back and she sent me a photo of cherimoya, asking if I’d ever seen it. Why yes I had! She said that she and Eric are interested in trying to grow it on their farm, and that I should maybe pick some up to try in a cocktail and MAYBE find a way to send her the seeds so they could start harvesting. Challenge accepted!

I wasn’t really sure where to start with “juicing” my cherimoya, but as soon as I picked a couple of pretty ripe ones from the Farmer’s Market, I realized the juicing task was nothing a fine mesh sieve couldn’t handle. I simply cut the cherimoya in half, removed the large black seeds, and pressed all of the pulp through the sieve. The result was a white, milky-looking substance that tasted like pineapple-pear juice. I was digging it!

Because the cherimoya juice is fairly sweet, I wanted to cut it with some stronger flavors. Enter ginger beer and fresh lime juice. And those two ingredients were really all it needed. Oh, plus some gin (can’t forget the alcohol!) because I always prefer gin to vodka…It’s just so much more flavorful! It gave the Cherimoya Mules the perfect herby, floral character that really balanced out all of the other flavors.

Cherimoya Mule | CaliGirl Cooking

So, what do you think? I realize that EVERYONE might not be able to track down cherimoya at their local Farmer’s Market, but I encourage you to keep an eye out for it. Now, if you see those dimpled, funny-looking heart-shaped orbs, you won’t be wondering what the heck they are. And if you can’t track down cherimoya locally, guess what?? They are on Amazon! I know, I couldn’t believe it either. So go get yourself some of these beauts (well, at least they’re beautiful on the inside) and make yourself a Cherimoya Mule (or two) to kick off this here weekend. I’ve got a couple more cherimoyas in my refrigerator that are just begging to be juiced, so you know what I’ll be doing when I get home from work today!

Cherimoya Mule | CaliGirl Cooking

Oh, and hey! I’ve finally joined the Snapchat world! Find me @caligirlcooking. I’m still learning the ropes and getting comfortable with it, but keep an eye out for lots of fun snippets to come. You can also find me on Bloglovin’ if you haven’t already! Have a great weekend everyone!

Cherimoya Mule
Prep Time
5 mins
Total Time
5 mins
 
A tasty take on the Moscow mule adding juice from the tropical cherimoya fruit and swapping in gin for vodka.
Course: Drinks
Cuisine: American
Keyword: cocktails, drinks, gin
Servings: 1 cocktail
Ingredients
  • 1 ½ ounces fresh cherimoya juice
  • 2 ounces gin
  • 2 ounces ginger beer
  • Squeeze of fresh lime juice I used about ¼ of a lime
Instructions
  1. Combine all ingredients in a rocks glass over ice (or a copper mug if you have them!) Stir to combine. Garnish with a lime wheel. Enjoy!

 

Cherimoya Mule | CaliGirl Cooking

Cherimoya mission → Accomplished.

You Go, Gin Coco

So sorry. Couldn’t resist.

You Go Gin Coco | CaliGirl Cooking

When you have a cocktail that combines super-hydrating coconut water, ginger beer, gin, etc., how can you not? Not only is the name You Go, Gin Coco SOOO incredibly fitting, I’m pretty sure this is a cocktail that the Mean Girls would NOT turn their noses up at (if they were of drinking age, that is.) Especially if they’d been out celebrating St. Patrick’s Day the night before (not pointing any fingers here.) It is pretty darn healthy after all, and would be even more so if we removed the alcohol. I mean, it’s practically a cleanse.

You Go Gin Coco | CaliGirl Cooking

So let’s get real about this You Go, Glen Coco! You see, I’ve been wanting to make a coconut water-based cocktail for a while now. There may have been an afternoon a few years ago when my Napa friends and I were lounging by the pool and decided to add some coconut water to our margaritas, and well, it was a pretty awesome idea on our part. Why not add a super-hydrating ingredient to our ordinary cocktails? It sounded like a win-win to us and yes, it was delicious. Ever since I’ve been wanting to expand on it, I’m all about that balance after all!

Well, today is the day folks. We’re making a coconut water cocktail that is the ULTIMATE hydrator and helps to soothe the tummy at the same time. Because if we’re going to drink cocktails, we might as well make all of the components as beneficial to our system as possible, right?

You Go Gin Coco | CaliGirl Cooking

Let me break it down for you. We’ve got the coconut water, which is not only super-hydrating but also chock full of potassium. We’ve also got ginger beer, which means that (if you buy a legit brand like this) we’ve got some tummy soothing properties in the mix. We also throw in some pineapple juice, which is awesome for digestion, and some lime juice, which is not only healthy but makes just about every cocktail taste super-delicious. You digging You Go, Gin Coco yet?

Of course, we’re adding some booze because it’s Friday and we need to celebrate, so in goes the gin and a teensy bit of Triple Sec. Yessssss. We’re doing this.

You Go Gin Coco | CaliGirl Cooking

Super-hydrating, super delicious, incredibly refreshing You Go, Glen Coco coming right up. Who’s in?

You Go, Gin Coco
Prep Time
5 mins
Total Time
5 mins
 
A super-hydrating, refreshing coconut water-gin cocktail.
Course: Drinks
Cuisine: American
Keyword: cocktails, coconut, drinks, gin
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 2 ounces coconut water
  • 2 ounces pineapple juice
  • 2 ounces gin
  • Juice of ½ a lime
  • ½ ounce triple sec
  • 2 ounces ginger beer
Instructions
  1. Combine all ingredients except ginger beer in a cocktail shaker filled with ice. Shake to combine and strain into a rocks glass filled with more ice. Top with ginger beer.

 

You Go Gin Coco | CaliGirl Cooking

Mmmmmmm. Aahhhhhhh.

Ginnie Pimm’s

Are you ready for the weekend yet?

Ginnie Pimm's | CaliGirl Cooking

I sure am! This week has been a long one. Lots of work, getting to spend quality time with some amazing friends, wedding planning, and so many ideas floating through my head about this blog and how I can continue to grow it to be able to do what I love 24/7. With all of that mumbo-jumbo cluttering my brain, I’m certainly ready for this Drink-of-the-Week!

It’s been a minute since I’ve shared a gin cocktail with you (well, two weeks exactly since I posted this Cucumber Elderflower Gin Fizz), so I thought it was about time to add another one to the mix. And before we even get to the recipe, isn’t Ginnie Pimm’s just the cutest name for a cocktail? I’m pretty proud of myself for that one.

Ginnie Pimm's | CaliGirl Cooking

I was inspired for this recipe by a couple of things. First, and foremost, I recently learned about Jen Ross & Cristina Ros Blankfein and their company, BeMixed. These Harvard Business School grads created the BeMixed line of cocktail mixers as an alternative to every health-conscious gal’s usual drink order of vodka-soda. The business has taken off and Jen & Cristina have seen features on TheEveryGirl.com (where I found out about them), The New York Times and InStyle and their product is now available to ship countrywide. You know me, I always love giving a shout-out to my women entrepreneurs, and these ladies are nothing but!

The mixers are all-natural, zero-calorie and come in three flavors: Ginger-Lime, Cucumber-Mint and Margarita. And did I mention they come in the cutest little single serve bottles? I just about died when I opened the box.

Ginnie Pimm's | CaliGirl Cooking

I decided to start my foray into the BeMixed world with the Ginger-Lime flavor. You see, inspiration number two for my Ginnie Pimm’s cocktail came from a bottle of Pimm’s we’ve had sitting on our bar shelf untouched  for far too long.  The Pimm’s Cup originated in England and is a mainstay at cricket matches. It typically involves a lemony soda or ginger ale, some sort of fresh fruit, cucumber, mint, and, of course, a hefty shot of Pimm’s! (Pimm’s is a gin-based concoction, in case you weren’t aware.)

For my version, I decided to use the BeMixed Ginger-Lime mixer as my “ginger ale.” I wanted to be able to taste the BeMixed, so the only other components I added were Pimm’s, a little extra straight gin (I like my cocktails on the stiffer side, but you could always leave this out,) club soda and a squirt of lime. The BeMixed is surprisingly on the sweeter side, so the extra lime juice and gin help cut through that sweetness a bit. (Disclaimer: The BeMixed mixers are formulated to be served with JUST the addition of whatever alcohol you choose to use – so easy! – But of course I had to mess around with it and add some of my own elements…leave it to the food blogger.)

Ginnie Pimm's | CaliGirl Cooking

Now, let me tell you – the Ginnie Pimm’s was soooo refreshing after a long day of cooking and photographing food in the kitchen. It’s light enough to enjoy now through summer, or really at any time of the year. And I’m so glad I have quite the stock of BeMixed sitting in my refrigerator right now. I’m so excited to start playing around with the Cucumber-Lime and Margarita versions. But for now, I think I’m going to go kick up my feet and mix myself a Ginnie Pimm’s. I think you should too. You deserve it. It’s Thursday after all! Countdown of T-minus one day ‘til the weekend!

Ginnie Pimm's | CaliGirl Cooking

Ginnie Pimm's
A refreshing ginger-lime take on the Pimm's Cup featuring BeMixed cocktail mixers!
Ingredients
  • 1 ounce gin
  • 1 ounce Pimm’s
  • 1 BeMixed Ginger-Lime mixer
  • 1.5 ounces club soda
  • Squeeze of fresh lime juice
Instructions
  1. Fill a highball glass about 2/3 of the way with ice. Add ingredients in order listed above. Stir to combine and garnish with lime wedges.

 

Ginnie Pimm's | CaliGirl Cooking

Oh hello, weekend!