Tomorrow is Canada Day and the weather is supposed to be perfect – at least here in the nation’s capital anyway. While we can’t get together in large groups or take in the fireworks with a mob of fellow patriots, we can make the most of the sunshine and warm weather.
Allow me to propose a frozen cocktail made with Canadian ingredients to keep you cool.
Don’t have a blender to whip up this Strawberry Rhubarb Slushie or need one with some serious crushing power? Head over to this Instagram post to enter to win a Ninja Kitchen blender in pearlized red and keep you sipping frosty drinks all summer long. Contest open to residents of Canada 18+ and closes on July 7th at 11:59 p.m. EST.
I used Ontario strawberries in here, homemade rhubarb syrup from rhubarb from my friend’s garden, and Dillon’s Rye. Rounded out with lemons and black pepper (not locally produced), this is a perfect July 1st sipper.
While it may seem unexpected, strawberries and black pepper are a delicious flavour combination. I’ve featured it twice before on the blog, first in the Peppered Strawberry Balsamic Shandy and then in the Black Pepper Strawberry Shortcakes.
I am planning to whip up plenty more frozen cocktails this summer – I want to try out a bunch of different formats, from boozy popsicles to alcohol-infused granita with sparkling wine pour-over. Stay tuned for more icy drinks this summer!
Aside from imbibing more than a couple frozen drinks, I’m hoping to back on the saddle, in earnest, and get out on some dates this summer. With a lot of luck and alignment of the cosmos, I might just be able to cuff a boo before winter comes.
As I alluded to in one of my recent posts, I’ve been dipping my toe back into the wonderful world of online dating. I’ve had a variety underwhelming interactions thus far.
In one recent encounter, the gentleman I matched with informed me that we’d met before. Oh good, this again. MY LOVE LIFE IS A HAMSTER WHEEL.
He said, “We met playing ‘Never Have I Ever’ but I’m sure you’d have to drink more now because that was 10+ years ago.”
Having not the faintest about who this person was or where we would have met, I said, “I’m sorry I have a terrible long-term memory, what was the context?”
To which he proffered the following illuminating reply, “Well, you know the game ‘Never Have I Ever’?”
*Facepalm* Yes sweetheart, I remember the game but I don’t remember YOU so let’s pretend we’re playing Clue and give me a hint – were we in the dining room with the candlestick? The study with the knife? Either way this conversation is making me lose the will to live. “Yes, of course, but where were we?”
NO REPLY for 5 days. A real master of mystery, letting the suspense build, Hitchcock would take notes. AND then, *plot twist* he responds saying, “Hey, I’m obviously not on here much, just text me at 613-xxx-xxxx.”
BUT WHERE DID WE MEET?! Was this a thing that actually happened or are you just running game (albeit a very elaborate ploy)?
Naturally, I don’t respond. Last night, guess what lands in my Facebook Messenger inbox, two weeks after our failed game of Guess Who?
…”I found you.” Sure did Jim. You sure did.
Found me, but not love.
Strawberry Rhubarb Slushie
- 4 oz Canadian rye
- 2 oz lemon juice
- 1 oz rhubarb syrup
- 2 cups frozen strawberries
- ⅛ tsp freshly ground black pepper
- 2-3 stalks fresh rhubarb, chopped
- 1 cup sugar
- 1 cup water
- 1 strip lemon peel
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Add all ingredients to the jug of your blender and blend on high for 10-15 seconds.
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Refrigerate blender jug for 30 minutes and then pulse for 5 seconds, adding 3-4 ice cubes as desired.
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Pour into a chilled rocks glass. Garnish with a strawberry and lemon wedge. Serve with a straw.
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In saucepan over medium-high heat, bring rhubarb, sugar, 1 cup water and lemon peel to boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 5-8 minutes.
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Strain into bowl, pressing solids gently to extract liquid; discard solids. Cover and refrigerate until chilled. Make-ahead: Refrigerate in airtight container for up to 5 days.
