All over Pinterest and Facebook last week were funky looking neon blue and green cocktails, made by shaking vodka with Skittles, which are Marshawn Lynch’s signature treat. As silly as it seemed, we had to give it a try. It worked.
Using a method found on allrecipes.com, here’s how we created our vodka:• Buy at least two-three bags of Tropical flavored Skittles. If you’re too embarrassed, send a kid to do your dirty work. We found the green kiwi lime and blue pineapple passion fruit colors worked best to create neon green and blue. You’ll need at least 10-14 Skittles for every 8 ounces vodka. • You’ll need a cocktail shaker, Skittles, strainer and cocktail glasses.• Mix 8 ounces of each colored vodka with 4 ounces each of fresh lime juice and sweet and sour mix or lemon-lime soda. Serves four.
Step 1: Add 8 ounces clear vodka to a shaker. You’ll want to go for a cheaper vodka because the Skittles not only cloud the vodka, but impart a lightly sweet flavor. Mask the sweetness with mixers.
Step 2: Add 10-14 Skittles and shake vigorously for one minute. For more concentrated colors, double the number of Skittles to 20-28.
STEP 3: If serving as a martini, add ice and shake until vodka is chilled.
Step 4: Strain the mixture into a cocktail glass and serve immediately, or add to a pitcher for mixing with lime juice and sweet and sour mix, or lemon-lime soda. Garnish with lime wedges or a twist.
12th Man Legion of Boom Punch Yield: Serves 12
For the lime-coffee infusion• 1 cup sugar (preferably sugar in the raw) • 6 limes, zested • 1 cup lime juice from zested limes• 12 cups hot coffee • 6 ounces Falernum (available at liquor stores, such as BevMo!) • 1 ring fresh pineapple
For the punch• 12 ounces gold Barbados rum (or any medium bodied gold rum, such as Plantation 5 Year or substitute Mt. Gay Gold Blend)• 6 ounces heavy bodied dark Jamaican rum (such as Coruba or Myers’s Rum) • 6 ounces of a clear white, overproofed Jamaican rum (such as Wray & Nephew) • Bols Blue Curacao, for presentation • Lime juice, to taste
For the lime-coffee infusion: When zesting lime, avoid the pith (it will impart a bitter flavor). Combine sugar and lime zest and muddle the mixture together vigorously in a tall pitcher. Allow sugar mixture to sit for 30 minutes. Then, muddle again until the sugar turns into an oily base as the sugar extracts the oil from the zest. Pour 12 ounces of hot coffee into the sugar mixture. After sugar melts, use a fine-mesh strainer to strain out zest. Press the muddler against the zest to extract all the syrup.
Add 1 cup fresh squeezed lime juice, 6 ounces Falernum (a cordial available at BevMo!) and a ring of fresh pineapple. Allow mixture to sit overnight, if desired.
For punch assembly: In large pitcher, mix together the lime-coffee infusion and all three rums. For presentation: Divide the punch base into 12 glasses filled with ice. Add one ounce of curacao into each glass. Stir lightly until the cocktail turns sea green. Add lime juice, if needed, to taste. Alternately, combine the lime-coffee infusion, the rums, curacao and extra lime juice in a pitcher and stir. Mixture will be a cloudy green.
Source: Jason Alexander, Tacoma Cabana