Pineapple Orgeat Fizz

Time to break out the summer cocktails and mocktails!

A refreshing Pineapple Orgeat Fizz that can be made with or without alcohol. The perfect drink for summer!

Don’t get me wrong, I love my spring drinks featuring rhubarb and cherries just as much as the next person, but as soon as Memorial Day passes, I start thinking about all things refreshing and summer-y. Like this Pineapple Orgeat Fizz! OMG you guys, I’m pretty excited about this. And not because it tastes just as good as a mocktail as it does a cocktail.


I was first introduced to the idea of a non-alcoholic Orgeat Fizz (which utilizes lemon instead of pineapple) when I was in my first trimester and still trying to hide the fact that I was pregnant from most of the general public. I had a networking get-together with some local blogger babes at Santa Barbara’s one and only tiki bar (yes, we have a neighborhood tiki bar, fancy that!) and quietly asked the bartender to whip me up his favorite mocktail. He proceeded to fill a sufficiently iced glass with fresh lemon juice, orgeat and soda water. So easy and soooo delicious.

A single glass of the refreshing Pineapple Orgeat Fizz.

Now I know some of you are wondering what the heck orgeat is, so let me fill you in. Orgeat is basically liquid marzipan. It’s a creamy white cocktail mixer that you’ll easily find at your local BevMo next to all of your other mixers, bitters, etc. (or on Amazon.) It’s perhaps most famously added as a discreet ingredient in mai tai’s, but can be used in so many other delicious ways as well, like these Grapefruit Coladas on the Rocks.

So because of my recent summer obsession (and my desire to now post both alcoholic and non-alcoholic beverages due to my current preggo state) I decided to do a little riff on the classic Orgeat Fizz and completely “summer-fy” it!

One of my absolute favorite summer fruits is pineapple. I could probably easily eat an entire one by myself if I didn’t care about inflaming all of my taste buds from all of the acidity. I most definitely picked up two whole pineapples for our trip to Tahoe this weekend and I’m pretty sure I ate at least 75% of it by myself. Is it a valid excuse if I say it was because Baby Girl liked it?

Anywho, maybe it’s just been on my brain lately but I thought pineapple would be the perfect way to jazz up my Orgeat Fizz. And we all know that pineapple’s tropical tendencies make it a natural pairing for rum, so I knew right away how I was going to booze this Pineapple Orgeat Fizz up for all of you out there who can still imbibe (luckies!)

A landscape shot of two icy cold Pineapple Orgeat Fizzes. The perfect cocktail or mocktail for summer!

Aside from the aforementioned pineapple juice, orgeat and club soda, there’s just one more ingredient that really puts BOTH of these drinks (cocktail or mocktail) over the top, and that’s just a little squeeze of fresh lime juice, adding just the perfect touch of acidity.

Now if a Pineapple Orgeat Fizz isn’t the perfect summer drink, please tell me what is? I mean, I’m even going to venture out there and guess that children not yet of drinking age will be downing these at your next pool party. With all of that yummy flavor going on in there, who can blame them?

An overhead shot of two Pineapple Orgeat Fizzes.

I hope you all have some fun and exciting plans for this first “unofficial” summer weekend of June. We’ve got a fundraiser to attend on Saturday and a birthday party to attend on Sunday, so we’ll just be partying all weekend. And you can bet I’ll have a Pineapple Orgeat Fizz in hand!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

A refreshing Pineapple Orgeat Fizz that can be made with or without alcohol. The perfect drink for summer!
Print
Pineapple Orgeat Fizz
Prep Time
5 mins
 

A refreshing summer cocktail full of tropical pineapple, lime and almond flavors that's just as delicious with alcohol as it is without!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 3/4 ounce orgeat
  • 2 ounces pineapple juice
  • 4 ounces club soda
  • Juice of 1/4 lime
  • 1 1/2 ounces of your favorite rum (optional)
  • Pineapple wedge to garnish
Instructions
  1. Combine all ingredients in a tall glass filled with crushed ice. Stir to combine and garnish with a pineapple wedge.

Pineapple Orgeat Fizz | CaliGirlCooking.com

Superfood Pina Colada

We’re keeping it healthy(ish) and green this St. Patrick’s Day!

Superfood Pina Colada | CaliGirlCooking.com

That’s right, this Superfood Pina Colada gets its vivid teal green color from our favorite superfood – spirulina! I’m just so over the top excited about not only the refreshing, tropical taste of this beautiful libation, but the gorgeous hue. And it’s all natural! How about that.


We’re pretty lucky that St. Patrick’s Day falls on a Friday this year, not only because we have two whole days to recover afterwards, but also because that means I get to bring you a fun cocktail to celebrate! And fun this is.

I’m really expanding the horizons here with this Superfood Pina Colada. After all, it’s only the second frozen drink I’ve featured on this here blog (after this Frozen Cantaloupe White Wine Sangria) as well as just the second superfood cocktail (after this Turmeric Gin and Ginger Cocktail, which was a HUGE hit.) I figured it was high time for me to start padding the portfolio in these areas, and our Superfood Pina Colada did not disappoint.

Superfood Pina Colada | CaliGirlCooking.com

Here’s the trick with anything you’re adding spirulina too: be sure to add tons of other delicious flavors! In fact, you might be a bit put off by the smell of spirulina when you first open the jar, but have no fear, when mixed with plenty of fruity pineapple and creamy coconut flavor, any off-taste is gone and all you’re left with is this beautiful color!!

The other great thing about this Superfood Pina Colada is that the recipe makes multiple servings. Perfect for a party! After whirring all of the ingredients together in the blender, you’ll end up with four small or two very large drinks – and if you go with the small servings, this is actually quite a low potency cocktail, which means you can drink more than one without worrying about a headache the next day!

As always, I tried to minimize any artificial sweeteners and stick with as many fresh ingredients as I could. This means that, in addition to the spirulina and requisite rum, all you’re going to need is some coconut milk, frozen pineapple, and pineapple juice. No crazy liqueurs or overly-sugary syrups needed. Oh, and a blender. You’re definitely going to need a blender.

Superfood Pina Colada | CaliGirlCooking.com

And if you’re wondering where you can find spirulina, simply head to your nearest Whole Foods or health food store, or hop on to the every-trusty Amazon! It’s pretty easy to find these days, so don’t even worry about that.

No matter what your plans are this St. Patrick’s Day, I hope they involve these Superfood Pina Coladas in some way. The hubs and I aren’t up to anything too exciting, most likely going downtown for a bit to support some of his accounts and possibly stopping by a show our friends’ band is putting on at a local restaurant.

The good news is, if you don’t have time today to make these Superfood Pina Coladas, they’re perfectly acceptable any time of the year, especially with all this warm weather we’ve been having! And if you’re on the East Coast hunkering down for winter storm Stella, why not mix some of these up to transport yourself to a tropical vacation somewhere?

Superfood Pina Colada | CaliGirlCooking.com

I hope you all have a safe, superfood cocktail-filled day and weekend! Xo

Superfood Pina Colada | CaliGirlCooking.com
Print
Superfood Pina Colada
Prep Time
10 mins
 

The classic pina colada gets a healthy twist (and it's beautiful color!) from the addition of the trendy superfood, spirulina. 

Course: Drinks
Author: CaliGirl Cooking
Ingredients
  • 4 ounces white rum
  • 1 13.5 ounce can coconut milk
  • 1 teaspoon spirulina
  • 2 cups ice
  • 3 1/2 cups frozen pineapple
  • 6 ounces pineapple juice
  • Pineapple wedges for garnish (optional)
Instructions
  1. Place all ingredients in a blender and puree on high until everything is combined. Pour into glasses and garnish with a pineapple wedge, if desired.

Superfood Pina Colada | CaliGirlCooking.com

Belizean 75

This drink is brought to you with so much looooove.

Belizean 75 | CaliGirlCooking.com

I know Valentine’s Day is behind us, but this Belizean 75 holds a very special place in my heart for multiple reasons.


First, you all know that the French 75 is one of the hubs’ and my absolute favorite cocktails, so much so that it was one of the two signature drinks we served at our wedding. I mean, anything involving both bubbles AND gin is a winner in my book. I love them both to pieces.

Second, we first got to taste a “Belizean 75” on our honeymoon shortly thereafter which, although not quite what we expected, did have a few fond memories going for it. This drink is definitely one of them and I can’t believe it’s taken me so long to make my own version at home.

I ordered the Belizean 75 the day we got back to our resort after being evacuated due to the hurricane, and, let me tell you, after being stuck in a $100 a night eco-lodge that flooded and had no power OR water after the storm hit it was like tasting the nectar of the Gods. Forget the plentiful glasses of red wine and steaming seafood platters that were constants at our Francis Coppola-owned resort, I just wanted this incredibly cool and refreshing cocktail on repeat.

Belizean 75 | CaliGirlCooking.com

The main difference between a Belizean 75 and a French 75 is that local rum is used in place of gin, and any variety of local citrus is used in place of the standard lemon juice. I’m not too sure what variety of citrus they used at the Turtle Inn, but I had some blood oranges laying around and boy, did they add just the right zing of color to this cocktail!

I love this cocktail because it is incredibly easy to make and uses very few ingredients, ones you’ll likely have on hand already without requiring an extra trip to the store. All you’re going to need is sparkling wine, rum and fresh-squeezed citrus juice! I would just recommend that whatever citrus juice you use isn’t too tart, since there is no added sweetener in this drink (bonus – less of a hangover the next day!)

Belizean 75 | CaliGirlCooking.com

The blood oranges I used were perfect and lent that lovely pinkish hue. Despite what it looks like in the photos, I did use the exact same amount of blood orange juice in each drink, the pulp of one of the blood oranges was just a lot darker than the other. But that’s nature for ya!

Now I know today isn’t a “special” Friday per se (although if you ask me, every Friday is pretty dang special) but that’s no excuse to forego making a Belizean 75 or two. Whether you’re getting together with girlfriends or just want an easy at-home Happy Hour drink for you and your honey, this cocktail will do the trick. And with another round of nasty weather headed our way, I’d say we need as many tropical drinks as we can get to make us forget all the rain. Am I right?

Belizean 75 | CaliGirlCooking.com

Stay safe and dry this weekend my friends! Xx

Belizean 75 | CaliGirlCooking.com
Print
Belizean 75
Prep Time
5 mins
 

This cocktail is a fun, tropical riff on the classic French 75, using local rum instead of gin and fresh blood orange juice instead of lemon. The ultimate refresher!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 1 ounce fresh blood orange juice (or other fresh citrus juice)
  • 1 ounce rum
  • 4 ounces sparkling wine
Instructions
  1. Combine orange juice and rum in the bottom of a champagne flute. Slowly pour the sparkling wine over top. Garnish with a blood orange wheel, if desired.

Belizean 75 | CaliGirlCooking.com

Total Eclipse

I’m going creepy-crawly on you today!!

Total Eclipse | CaliGirlCooking.com

Look at that dark-as-night cocktail. So spooky! The Total Eclipse is here to stay, at least until Monday 😉


Since I’m going to be in Hawaii with my pops for Halloween (hunkered down in our hotel chowing on some sort of Korean takeout, no doubt, because no way will we be venturing into the streets of Waikiki on such a crazy evening), I figured I’d start the celebration a little early and make an eerie black cocktail to get in the Halloween spirit.

My secret to the crazy color of this tasty Total Eclipse? Activated charcoal! Guys, I think I may have found a new favorite ingredient for turning any and all recipes the darkest shade of black.

Total Eclipse | CaliGirlCooking.com

I have to admit, I’m not the first one to jump on the activated charcoal cocktail bandwagon. I first tried a drink using this new “it” ingredient when I attended this year’s Santa Barbara Fermentation Festival Cocktail Competition. The theme was “Year of the Mule,” and I’m pretty sure I tasted every single version of a mule under the sun. The one with the activated charcoal really stood out, though. Not necessarily because of the taste (it was reminiscent of some sort of tincture or cough medicine), but because of the crazy color! I immediately knew I had to do some research on this new and intriguing ingredient.

Lucky for me, Amazon now sells everything under the sun, and I was easily able to snag an ample bag of activated charcoal. Now I just had to figure out what to do with it!

A quick brainstorm sesh with the hubs (my go-to for all things cocktail) led to using some sort of white rum. Maybe the midnight color of the charcoal made us think of pirates? No idea. We just knew we didn’t want to use any alcohol that had any color to it, so as not to mess with the already inky color of the drink.

Total Eclipse | CaliGirlCooking.com

Activated charcoal doesn’t have much of a taste to it, which makes it perfect for mixing into cocktails just for color. When I was researching, I found an article from Food & Wine stating that bartenders used to use squid ink to lend a black-ish color to their drinks. Unfortunately, this was a bit limiting, as the squid ink imparted somewhat of a saline flavor into whatever they were making. With the activated charcoal, you don’t have to worry about that!

Because there’s not much taste, I decided to make a slightly modified version of my favorite light rum cocktail that has loads of flavor – the mojito! Of course, I had to tinker with it a bit to make it my own, and thus the Total Eclipse was born. Pretty spooky-cool, huh?

The recipe is incredibly simple. You’ll need all of the basic mojito ingredients – white rum, lime juice, fresh mint, simple syrup, soda water – plus some angostura bitters. Don’t leave these out! They were the final nail on the coffin for this drink (pun completely intended.) And of course, we can’t forget the star of the show, the activated charcoal!

Total Eclipse | CaliGirlCooking.com

We’re going to muddle, shake and stir for this Total Eclipse, because we need all of the flavors to combine “just so.”

We first muddle the fresh mint with the simple syrup right in the glass.

Now we throw the rum, activated charcoal, and lime juice into a cocktail shaker with a good dose of ice and give it a good shake.

Next step is to pour this into the glass with the muddled mint, ice and all.

A splash of soda water, a dash of angostura bitters, and a little stir, and you’re good to go!

I don’t know what your plans are for the weekend (or Halloween, for that matter,) but if you’re looking to scare a delicious drink into someone, this Total Eclipse is most definitely your answer.

You’ll have to mix some up and enjoy them for me while I’m busy eating my way through Oahu!

Total Eclipse | CaliGirlCooking.com

Total Eclipse | CaliGirlCooking.com
Print
Total Eclipse

A spooky, jet-black cocktail just in time for Halloween! Activated charcoal lends the inky color, while rum, fresh mint and lime juice give it all the flavor.

Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 3/4 ounce simple syrup
  • 5-7 fresh mint leaves
  • 2 ounces white rum
  • 1/4 teaspoon activated charcoal
  • 1/2 ounce fresh lime juice
  • 2 ounces soda water
  • 2 dashes Angostura bitters
Instructions
  1. Place simple syrup and mint leaves in the bottom of a rocks glass and muddle to combine.

  2. In a cocktail shaker loaded with ice (about enough to fit in the rocks glass), add the white rum, activated charcoal and lime juice. Shake vigorously for 15 or so seconds, then pour into rocks glass.

  3. Top with soda water, then bitters. Stir to combine all of the ingredients. Garnish with a fresh mint sprig, if desired.

Recipe Notes

Click the links in the body of the blog post to purchase activated charcoal from Amazon.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Total Eclipse | CaliGirlCooking.com

 

Trick or treat?!

Belizean Rum Punch

Hello from Placencia, Belize!

Belizean Rum Punch | CaliGirl Cooking

Boy, has it been an amazing week so far. We arrived at our resort on Monday afternoon, and have been truly soaking it all in. We’ve had the perfect balance of adventure and relaxation, even despite a few thunderstorms here and there. That’s just what we get for going to Belize during its rainy season!


Nevertheless, we’ve hiked, traveled to private islands, snorkeled, gotten pampered at the spa…It’s not going to be easy hopping on a plane to leave bright and early tomorrow morning!

We’ve also most definitely been enjoying all of the local food and drink over this past week. We sprang for the all-inclusive package at our resort, and let me just say they have been feeding us well! Lots of seafood, lots of fresh fruit and veggies and definitely lots of delicious cocktails.

Belizean Rum Punch | CaliGirl Cooking

Since we’re in Belize right now, I thought that for this week’s cocktail I’d share a local classic – Belizean Rum Punch! This drink is all things tropical – coconut, rum and pineapple come together to transport you to your own private island. It’s somewhat similar to a Mai Tai, but gets its own unique twist with a couple of special ingredients.

I have to admit that I’m no alcohol-layering expert, so don’t get put off by this drink looking like Pepto Bismol. I promise it doesn’t taste anything like it! It’s simply the grenadine and the coconut milk coming together that gives it that bright pink hue. And it’s so delicious!

Belizean Rum Punch | CaliGirl Cooking

I’m going to keep this post short (because I want to enjoy every last minute we have here in this beautiful place!) but trust me when I say you want to give this Belizean Rum Punch a shot ASAP. You all may not be in Belize with us, but in this summer heat I know you’ll enjoy it just as much as we have been! XO

Belizean Rum Punch

5 minutes

Total Time: 5 minutes

Yield: Makes one cocktail

A delicious cocktail hailing from Belize, featuring pineapple, coconut and rum that will transport you to a tropical hideaway.

Ingredients

  • 1 ounce white rum
  • ½ ounce Grenadine
  • ½ ounce sweet ‘n’ sour mix
  • ½ ounce orange liqueur
  • ¼ cup coconut milk
  • ¾ cup pineapple juice
  • 1 ounce dark rum

Instructions

  1. Combine all ingredients except dark rum in a cocktail shaker with ice.
  2. Pour into a highball glass.
  3. Float dark rum on top.
Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/belizean-rum-punch/

 

Belizean Rum Punch | CaliGirlCooking.com

Now please excuse me while I go enjoy my tiki drink.