So far in this series on blender cocktail recipes, I’ve put a twist on some classics and given a couple of serious cocktails a frozen makeover. To wrap up the week, I thought I’d finish with a tropical cocktail that will transport you back to that dreamy island vacation or remind you that the lazy, summer days spent by the pool are soon to come.
I’m leaving out the sugary, prepackaged mixers so often added to tropical blended drinks and opting for fresh fruit and coconut milk instead.
Breakfast and brunch have long been my favorite meals, largely thanks to the huge variety of options. You can go savory, you can go sweet, or you can even combine the two for the best of both worlds. Honestly, the only thing I don’t like about brunch is having to choose. What if I want the french toast and a lox-topped bagel?
One option is to just overindulge, but here’s a better solution: Just make everything mini! When everything comes pre-portioned and handheld, it’s easier to try a little of everything. And the truly wonderful thing is that no matter which option you choose, you’ll still have a hand free for a mimosa.
