PEI Liquor - Celebrate Summer 2020
Directions Place the peach in the bowl of a food processor and blend until very smooth. Set aside. Use a hand mixer or stand mixer with a whisk attachment to beat the cream cheese and sugar together until very smooth. Scrape down the sides of the bowl a couple of times to make sure there are absolutely no lumps. Slowly add in the condensed milk while whisking, then add in the lime and pureed peach and mix until incorporated. With the mixer running on medium speed, slowly pour in the melted chocolate. Scrape down the sides of the bowl often to make sure all the chocolate is mixed in. Turn the mixer to medium-high and continue to beat until the mixture becomes fluffier and paler, another 2-3 minutes. Divide the mixture between 6 ramekins or mason jars, then transfer to the fridge to set for one hour. To serve, top each mousse with fresh passionfruit pulp.
Directions Bring a large pot of water to a boil. Add the peaches and boil just until the skins loos- en, about 30 seconds; transfer to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them. In a large saucepan, combine the 3 cups of water and sugar and bring to a boil over high heat, stirring to dissolve the sugar. Boil the syrup until slightly reduced to 4 cups, about 5 minutes. Add the peaches to the syrup and bring to a boil. Using a slotted spoon, transfer the peaches to 4 clean 1 Litre canning jars. Add the brandy to the syrup and bring to a boil. Ladle the hot brandy syrup over the peaches and close the jars tightly with the lids and rings. Let cool to room tempera- ture, then refrigerate for at least one week before serving. Store the unopened jars in the refrigerator for up to 3 months.
Frozen Negronis From page 43 Serves 3-4
Watermelon Mojito Slush From page 45 Serves 6 5 cups cubed seedless watermelon 12 ice big cubes 1/3 cup fresh lime juice ¼ cup white sugar Pinch of kosher salt 10 leaves fresh mint ¾ cup Fisherman’s Helper White Rum, 03024Z Directions Place everything except the mint in the blender. Blend until almost smooth, then add the mint leaves and pulse until the mint is roughly chopped. Divide between 6 glasses and serve right away.
2 ounces Tanqueray Flor di Sevilla Gin, 01199Y 2 1/2 ounces Campari, 20110Z 2 1/2 ounces Martini Sweet Red Vermouth, B0156Z 3 cups ice Orange slices, for garnish Directions In a blender, combine the ice, sugar and strawberries. Pour in the lime juice, rum and soda. Blend until smooth. Pour into glasses and serve right away, garnished with fresh strawberries.
Peach and Passionfruit Cheesecake Mousse From page 26 Makes 6
Frozen Coconut Limeade From page 44 Makes 1 pitcher (serves 6) 4 cups ice cubes 1 can unsweetened low-fat coconut milk 1/3 cup lime juice ¾ cup Malibu Coconut Rum, 16470Z Pineapple slices for garnish Directions Blend all the ingredients together until it reaches your desired consistency — almost smooth for a crunchier effect, or fully smooth for a creamier milkshake effect. Pour into glasses, garnish with pineapple slices, and don’t forget to share!
Strawberry Rhubarb Daiquiri From page 42 Makes 1 big pitcher (Serves 8)
1 ripe peach 2 Tbsp white sugar 1 lb cream cheese at room temperature 1 can sweetened condensed milk 1 Tbsp lime juice 1 cup white chocolate chips, melted Pulp from 1 or 2 fresh passionfruit
View more recipes at liquorpei.com/recipes
6 cups ice 2 cups fresh or frozen strawberries Juice of 1 lime (about 1 oz) 1 bottle Upstreet Strawberry Rhubarb Lemonade ¾ cup Havana Club Anejo Rum, 03694Z Fresh strawberries to garnish Directions In a blender, combine the ice, sugar and straw- berries. Pour in the lime juice, rum and soda. Blend until smooth. Pour into glasses and serve right away, garnished with fresh strawberries.
CELEBRATE SUMMER 2020
CELEBRATE SUMMER 2020
Limited time offers from July 22 - August 25, 2020
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