Millennials Eat - Mocktails (Part 2)
Ashley Nickle and Amelia Freidline ( The Packer )

Earlier this week, we reported on the mocktail trend and how produce departments can leverage it, and then we tried the new mocktail slushes from Sonic. Finally, we're making our own versions of the Sonic slushes, heavy on real fruit.

Amelia Freidline, copy editor and designer of The Packer, checked out recipes online and then came up with her own for us to sample. Could you use these to inspire your shoppers?

I'll tell you this — the extra drinks we put out for our colleagues went very quickly!

 

Piña colada

  • About 2 pounds frozen pineapple chunks
  • About 1 pound fresh pineapple chunks
  • 1 can coconut milk
  • A pinch of cinnamon
  • 1 tsp. rum flavoring
  • Splash of coconut-flavored unsweetened carbonated water

Note: Depending on how big your blender is, it may be best to do this in batches.

Put the fresh pineapple and the coconut milk in the blender, and puree until smooth. Add the frozen pineapple chunks in a little at a time and blend until smooth, adding splashes of the coconut-flavored carbonated water as needed. Sprinkle in some cinnamon and add the rum flavoring, and blend. Once the desired consistency is reached (a little runnier than a milkshake, but a little thicker than a smoothie), pour into glasses. Top with a sprinkle of cinnamon and serve immediately.

 

Strawberry Daiquiri

  • 1 14-ounce bag of frozen strawberries
  • About half a pound of fresh sliced strawberries
  • 1 large navel orange (or two small blood oranges)
  • 1 tsp. rum flavoring
  • Splash of coconut-flavored unsweetened carbonated water

Note: For an extra orange-y flavor, zest the orange first.

Juice the orange or oranges. Cut the tops off the strawberries and cut then cut the strawberries in half, then place in the blender with the orange juice (and zest, if using). Puree until smooth. Add frozen strawberries and puree until smooth, adding splashes of the coconut-flavored carbonated water as needed. Add rum flavoring, blend until smooth. Pour into glasses and serve immediately.

 

Spicy margarita

  • 1½ lemondrop melons (or another neutral, light-fleshed melon — about 3-4 cups of fruit)
  • 3 large limes (or about ¾ cup lime juice)
  • ¾-1 tsp. chipotle chili powder
  • 2 packets True Lemon powder (can use lime zest instead if you don’t have this)
  • 1 tsp. turbinado sugar or honey
  • Splash cucumber-mint (or lime) unsweetened carbonated water

Note: For a hotter, fresher, less smoky flavor, use 1 tsp. finely minced jalapeño pepper in place of the chipotle chili powder.

Halve melons and scoop out seeds. Chunk or scoop flesh into a bowl and freeze for several hours or overnight.

When ready to assemble margaritas, juice the limes (zest them first if using the zest). Put frozen melon chunks into the blender and add the lime juice. Puree until smooth, adding splashes of the carbonated water as needed. Add in True Lemon or lime zest, chipotle chili powder, sugar/honey and blend until smooth. Pour into glasses, sprinkle with additional chili powder/lime zest/kosher salt as desired and serve immediately.

 

 
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