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More than a month after her son’s disappearance during night out drinking in Nashville sparked a desperate two week search for him, a Missouri mother says he texted her that night and said his drink “didn’t taste good.”

Michelle Whiteid didn’t say what time that text exchange happened, nor did she say whether she’d shared the information with police. But she told NewsNation’s Brian Entin it made her suspicious.

Riley Strain’s mom says he texted her before disappearing that his rum and coke did “not taste good.” It’s one of the new parts of our interview airing tonight on NewsNation at 10pmET. Also — why Riley’s family is very disappointed in his fraternity. All of it at 10. pic.twitter.com/jSwK98ba6l

— Brian Entin (@BrianEntin) April 16, 2024

“Maybe there was something in it that shouldn’t have been,” she said.

Whiteid said her son told her the rum and coke “tastes like barbecue.”

“And I said, ‘Well, you probably shouldn’t drink it then,’” she said “And he goes, ‘It tastes like barbecue’ and I go, ‘Well, that sounds awful’ and he said, ‘It sounds good, but it’s not.’”

Authorities in Nashville are still awaiting toxicology reports from the autopsy on Riley Strain’s body, which resurfaced in the Cumberland River eight miles from where he was last known to be two weeks after his March 8 disappearance, as CrimeOnline reported. Strain and a group of his University of Missouri fraternity brothers were in Nashville for a conference, and they headed out drinking that night.

Upon arriving by bus, they checked into The Tempo Hotel, not far from the nightlife, according to E! Online. They visited Casa Rosa, a bar owned by country music star Miranda Lambert, before heading to Garth Brooks’ Friends in Low Places Bar & Honky Tonk. Around 7:30 p.m, Strain spoke to his mother via Facetime, continuing the conversation through text for roughly an hour afterwards.

Next, the party proceeded to Luke’s 32 Bridge, owned by another country star, Luke Bryan. The bar reported that he consumed one alcoholic drink and two waters before being escorted off the property due to an unspecified breach of their behaviour policy around 9:30 p.m. Security footage showed him being led out, accompanied down the stairs by one of his fraternity brothers, who then returned to the rest of the group upstairs.

Strain’s stepfather, Chris Whiteid, stated that Strain had informed some fraternity brothers that he was “walking back to my hotel.”

“They didn’t think anything about it,” he commented.

Caught on security cameras and a police body cam was Strain, seen initially traversing a parking zone and moving away from his accommodation. Footage from another camera showcased him unsteadily moving across First Avenue North, approximately ten minutes prior to 10 in the night. Engaged in a burglary investigation near the river, a policeman had a short interaction with Strain as he passed. There were no signs of any issues.

The final signal from Strain’s mobile was recorded close to the James Robertson Parkway Bridge above the river, roughly an hour afterwards.

Strain’s acquaintances reported to his parents that they started searching him after returning to the hotel and finding him absent but only informed the police about his disappearance on the following day. Following this, the search operations kicked off. The law enforcement found the recorded videos, recovered Strain’s credit card near the river, and there was no further development until March 22, when an employee working downriver came across a body floating in the water.

The body was identified as Riley Strain. His trousers were missing, something not uncommon for individuals who have been submerged in water for weeks, thus his wallet was not found either. At the time of body recovery, the police stated that the location and time of the discovery were as anticipated.

An autopsy was conducted the next day, and police stated that till now, all the evidence suggested an accident without any instances of foul play. The parents arranged for a second autopsy, which confirmed the same findings. The toxicology results for both autopsies are currently awaited.

In the previous week, a witness surfaced claiming to have seen and spoken to Strain on the night of the incident. However, post a conversation with the police, the witness retracted their statement, asserting that they had mistaken Strain for someone else.

To stay updated with the latest news in true crime and justice, subscribe to the ‘Crime Stories with Nancy Grace’ podcast.

[Image representation: Riley Strain/family handout]

Carbone is one of the hottest see-and-be-seen spots across the country.

Known for their fun vibes and delicious food and with locations in New York, Las Vegas, and Miami, you can count on each of their locations being booked and busy every night of the week.

MORE: Chef Mario Carbone makes his Orecchiette Vito recipe

Chef Mario Carbone dropped by “GMA3” recently to share the crowd-favorite spicy rigatoni vodka recipe.

Ingredients:

16 oz. mezzi rigatoni

24 oz. jar of Carbone Spicy Vodka Sauce

1 cup heavy cream

2 tsp. unsalted butter

Directions:

Bring salted water to a boil in a large pot and cook pasta according to package directions or until al dente.

Meanwhile, in a medium saucepan, combine the Carbone Spicy Vodka sauce with heavy cream. Bring to a simmer over medium-low heat.

Once the pasta is cooked, add the cooked, drained pasta to the saucepan. And toss to coat.

Add the butter and stir everything to mix together. Heat for an additional two minutes.

Taste and adjust seasoning with kosher salt.

Plate, serve and enjoy!

Learn to make the iconic Carbone spicy rigatoni vodka pasta originally appeared on goodmorningamerica.com

A 57-year-old man from Wichita has been sentenced to 22 years, 10 months in prison for sexual assault of two underage girls who had run away in 2020, as reported by the Sedgwick County District Attorney’s Office.

The court records detail that despite knowing the girls’ minor status, Donald L. Baker allegedly forced them to consume vodka, smoke marijuana and use cocaine. The man also provided them with money subsequent to the assault.

In May 2020, the two girls, both 14 years old then, had escaped from a temporary group home placement in northern Wichita. The records indicate that Baker approached them in a yellow box truck while they were on foot around 10th and Indiana, close to Washington.

A press release from the Sedgwick County District Attorney’s Office stated “Baker told the girls he would take care of them”.

He utilized his resources to procure substances such as narcotics, alcohol, and cigarettes, which were subsequently transported to his residence. It was in this setting that the sexual offenses occurred, as stated in the press release.

As indicated in the legal documents, which provide a summary of the testimonies depicting the attacks, the juveniles were unacquainted with Baker at the time of their encounter, during which he offered them a place to stay.

The testimony further explains that subsequent to Baker convincing the juveniles to accompany him, he coerced them into consuming vodka. In addition, he provided one of the juveniles with a pipe and a substance known as cocaine, albeit he referred to it as “white weed,” and instructed her to smoke it.

Post supplying the juvenile with the aforementioned substances, he commenced his series of sexual accosts upon her.

The girl testified that she bit Baker to halt the attack.

When Baker took the other girl into a bedroom at his house to assault her, too, she smashed a glass to try to stop him, court records say.

The next morning, Baker gave the girls two $20 bills and dropped them off in the same location where he found them.

At least one of the girls needed medical care after the ordeal to treat injuries and gonorrhea, which she contracted from Baker, the records summarizing the testimony say.

During the authorities’ interview with Baker post-assault, he claimed to be inebriated, shared about other people having intimate relations in his house, and expressed belief that he was being framed, especially by covetous family members. Nonetheless, he subsequently conceded picking up the girls; however, he refuted allegations of sexual assault or drug force-feeding, as court records depict.

In the course of inspecting Baker’s premises, law enforcement officers recovered marijuana, cocaine and various vodka bottles.

David Dahl, a District Judge of Sedgwick County, found Baker guilty of multiple crimes during a bench trial the previous year. The District Attorney’s press release informs that Baker was convicted on two aggravated indecent liberties with a child counts, criminal sodomy and supplying a minor with alcohol.

Judge Dahl declared the 274-month prison sentencing on Friday. In the process, he rejected a petition from Baker’s defense seeking probation, or at most, an imprisonment term not exceeding 136 months on grounds that it was Baker’s debut sex offense conviction and he had contested his guilt throughout the proceedings.

Baker will be subject to post-release supervision and must register as a sex offender for the rest of his life once he is released from prison, the DA’s news release says.

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The current release of Outryder is available now, and the new iteration will be released in June.

A distiller’s intense dislike of rye and his purposeful mistake and inability to follow directions led to a completely different whiskey.

Wyoming Whiskey co-founder, David DeFazio wanted to expand the brand’s lineup to include a rye so he asked the distillery’s then-distiller Steve Nally to develop one.

Nally, who didn’t like rye at all, expressed reluctance in developing one, telling DeFazio straight up “No, I don’t want to make rye.” But DeFazio kept talking with Nally, encouraging him to reconsider. Finally, after a year of badgering, Nally acquiesed, and in late 2011, 100 barrels of Nally’s “rye” and 200 barrels of bourbon made with rye were laid to rest. “He finally agreed to make it,” DeFazio says.

Nally, an inductee of the Bourbon Hall of Fame and a master distiller, eventually left the distillery to return to his family in Kentucky and embark on other ventures, such as the Bardstown Bourbon Company.

By 2016, the barrels that Nally had set down were finally prepared to be bottled. However, the new distiller of Wyoming Whiskey, Sam Mead, examined the whiskey’s composition and found a discrepancy. DeFazio recalls, “He alerted me that the rye whiskey produced by Nally was only 48 percent rye, which legally precluded it from being designated as rye. The discovery left our team in shock, so I decided to reach out to Nally for an explanation.”

“I confronted him by saying ‘The rye you’ve created truly stands out, but why did you only use 48 percent rye in the mashbill?’” DeFazio shares.

“In response, Nally reminded me, ‘I told you, I had no intention of making a rye.’ I could detect a sense of smugness in his voice,” says DeFazio.

“It wasn’t rye at all, but it was delicious,” DeFazio says.

Since it legally couldn’t be called rye, the distillery had to come up with a different name. “It’s in a complete category of its own,” DeFazio says.

So, the team at Wyoming Whiskey decided to name it Outryder. The “RY” the name is a nod to the 48 percent rye mashbill. “Outryder is a truly singular whiskey, distinct and different,” DeFazio says.

Outryder’s name also references the brand’s rich ranching history, as the brand’s other two co-founders, Brad and Kate Mead, are fourth generation ranchers. In horseman terms, the outrider stands apart, securing the herd’s flank, preventing cattle or pricey thoroughbreds from straying.

“In a similar vein, Outryder by Wyoming Whiskey has carved a unique identity, presenting a flavor profile unparalleled in the American whiskey spectrum,” DeFazio remarks. He further elucidates that this whiskey can be enjoyed both neat or blended in cocktails.

Outryder has previously been released six times, eliciting considerable expectation for its upcoming seventh launch in this June, available at $84.99 per bottle.

“Outryder isn’t exactly a bourbon or a rye. Rather, it’s an intertwined assembly of two divergent mashbills,” he explains. “The spirit was a fortuitous development, offering an engaging high rye and high corn composition that has managed to win many palates.”

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This is the moment a woman punched a Tesco worker in the face after she was caught trying to steal vodka worth almost £100.

Joleen Maughan, 37, entered the Tesco store on March 20 in Hampton, Cambridgeshire, with a duffle bag used to conceal the vodka.

She was seen picking four bottles off the shelves on CCTV before covering herself up with her coat and leaving behind the trolley.

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Staff confronted her as she left the shop but she threatened them with a needle and punched one in the face.

Police arrived at the scene and found her nearby and she was charged with theft and assault.

Maughan appeared at Huntingdon Magistrates Court on March 21 and she was released on bail.

But almost two weeks later on April 2 she entered Boots and left with two Ted Baker gift boxes.

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She was arrested and later charged on suspicion of theft and breaching her criminal behaviour order (CBO), which was issued last year.

Maughan has been sentenced to 12 weeks in prison after admitting all offences.

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She has also been ordered to pay £50 in compensation to the victim.

PC Ruth Watson said: ‘Assaults and abuse towards retail staff is unacceptable and no one should be subjected to this treatment, especially in the workplace.

‘The CBO gives us greater powers when it comes to Maughan’s offending, as if she is found to be in breach of the order, we are able to arrest her and put her back before the courts.’

Get in touch with our news team by emailing us at webnews@metro.co.uk.

For more stories like this, check our news page.

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This is not a retraction. I’m not taking back any of the anti-amburana wood vitriol I’ve spouted off over the past few years, and I still firmly believe that using this type of wood for a whiskey cask finish is more often than not a mistake. But if I come across an instance where it sort of, kind of, mostly works, I’m happy to admit as much, and in the case of the new Hard Truth Farmer’s Reserve that seems to be the case.

Hard Truth Distilling Co. is a craft distillery located in Indiana, the state that is also home to the much larger, decidedly non-craft distillery MGP. While the latter is a massive operation that makes whiskey for many different brands, Hard Truth focuses on distilling rye and bourbon, as well as some other spirits, in small batches in the town of Nashville, Indiana. These whiskeys are on the younger side, but they are incredibly good across the board, as evidenced by the recent batch of cask-finished ryes the distillery released. Farmer’s Reserve marks the second time that Hard Truth has partnered with Mellencamp Whiskey Co., a company founded by Levi Collison and Hud Mellencamp, the son of the great John Mellencamp. The bottle’s label features one of the elder Mellencamp’s paintings titled “American Boy And Girl,” which is as Mellencamp a name as you can think of.

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Farmer’s Reserve is a blend of Hard Truth’s Sweet Mash Bourbon and Chocolate Malt Rye, a whiskey made from a mashbill that includes malted barley that was deeply roasted to bring out notes of cocoa. According to master distiller Bryan Smith, 45 barrels of the bourbon and eight barrels of the rye were blended together, an intentional formula meant to highlight the flavor that the chocolate malted barley brings to the palate. The last step was the addition of sections of toasted amburana wood to the whiskey, a stave finish more along the lines of what Maker’s Mark does to some of its expressions than a full barrel finish. According to Smith, the reason for this was to control the impact of the amburana wood. “I have tasted far too many whiskeys which lost their balance using this wood as a finishing element,” he told me. “Our goal with this whiskey was not only to showcase our chops in the art of blending two of our own whiskeys, but to also create a whiskey that weaves unique flavor elements (amburana and chocolate malted barley) into a flavor profile that is rich, complex and cohesive.”

I’d say he’s succeeded. Amburana usually just dominates and overpowers every other flavor in a whiskey, basically turning it into liquid potpourri. Some other distilleries and brands that have tried using amburana as a cask finish (and failed, in my opinion) include Barrell Craft Spirits, Penelope Bourbon, and Rabbit Hole. But somehow it works here. Yes, you still immediately recognize this as an amburana-finished whiskey with its deep notes of cinnamon, nutmeg, incense, and cocoa powder on the palate. But Smith and his team have managed to show some restraint by removing the wood from the barrels before things got out of hand, resulting in rich notes of cherry, dark chocolate, caramel, and toffee. At 106 proof there’s a bit of heat on the finish, but that also makes this a good candidate for enjoying over a large ice cube.

So no, I haven’t shifted my opinion regarding the implementation of Amburana wood for a cask finish—it usually falls short. That’s okay, I don’t believe it will outshine the popularity of aging whiskey in a sherry cask or even a Mizunara barrel anytime soon. It’s pleasant, however, to discover a whiskey finished with Amburana that doesn’t hit you with an overpowering Febreze-like aroma. Hard Truth is a craft distillery you should be paying attention to and this new whiskey is another reason why.

100 Worth sacrificing your eldest for

95 – 99 Exceptional: A crown jewel for your collection

90 – 94 Great: Your friends will tip their hat to you when you pour them a dram

85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market

80 – 84 Good: More of your everyday drinker, solid and reliable

Below 80It’s alright: Honestly, we probably won’t waste your time and ours with this

Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.

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The Lemon Drop is an unusual drink. It exists in its own unique form of purgatory due to two polarizing truths that coexist simultaneously.

Firstly, it garners no recognition whatsoever. The Lemon Drop is deemed inherently unimportant by those who write about cocktails in prominent publications, and typically also by those who peruse such articles. The drink itself is the butt of jokes. “What do they drink at that less sophisticated bar?” the hip bartender might jeer, “Lemon Drops?” It is noticeably lacking from every major cocktail book published in the last decade and a half. To even consider savoring this drink is viewed by some as almost embarrassingly unsophisticated.

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The other fact about the Lemon Drop is that people love it. It is a phenomenon, one of the most globally popular drinks for the last five straight decades among those who don’t read the important cocktail books (i.e. most people) and who just know what they like to drink. In terms of name recognition, it’s one of the superstars, keeping company with cocktails like the Manhattan and the Margarita. What’s more, there is nothing whatsoever wrong with it. Irredeemable drinks do exist, to be clear, it’s just that the Lemon Drop isn’t even close to being one.

How can these two ideas coexist? Personally, I blame the 1970s, the decade that the craft of mixology began to curdle. The last generation to remember pre-Prohibition cocktail culture was dying off, and sweet, chemical, incandescent cocktail-shaped substitutes began to take its place, the Slow Comfortable Screw and the Blue Hawaiian and so on and so on. Into this milieu comes a man named Norman Jay Hobday, who opened a bar he called Henry Africa’s in San Francisco in 1969. He couldn’t afford much decor, but plants were cheap, so he created an alluring and verdant space full of ferns, antique lamps, and comfortable furniture, helping to create a whole movement of so-called “Fern Bars.” Henry Africa’s was a pleasant relief to the cave-like saloons popular at the time, and Hobday found his bar unusually popular among women, who felt more comfortable in the bright and welcoming space.

In an attempt to mirror the shiny and tranquil ambiance and cater to his growing customer base, Hobday (later known as Henry Africa) came up with the Lemon Drop. It’s named after the sharp-tasting candies that its flavor reminds of—comprising vodka, orange liqueur, and lemon, served up in a delicate glass rimmed with sugar. Given that this was the 1970s, the initial Lemon Drop was most likely concocted using a sweet-and-sour syrup which came from a premade bottle—typical for its time but, you’ll have to agree, not the best. If all of this wasn’t sweet enough, surely the introduction of an inexpensive liqueur and a sugar-rim would tip it into the realm of overly-sweet and synthetic, and for many years, nearly every Lemon Drop served was exactly that.

So, here’s the Lemon Drop’s dilemma. It’s practically the emissary for the humdrum sweet-and-sour beverage, therefore too elementary and synthetic for artisan bartenders to acknowledge it, to raise it to the tier of “proper” drinks. But the striking tug of sweetness and sourness is a profoundly gratifying sensation—so much that for a large proportion of the cocktail consumers, the drink has surmounted the sweetness predicament. That’s why the Lemon Drop hasn’t seen a resurgence; it never disappeared. People simply adore it too much.

To bridge this divide, it’s useful to contemplate the pattern we’re dealing with here: Spirit, orange liqueur, and lemon juice. If you added Cognac, you’d label that a Sidecar, which is among the most acclaimed cocktails ever concocted. Conversely, I enjoy pointing out that gin, orange liqueur, and lemon juice together get termed a White Lady, a precise and palatable classic cocktail from the 1930s. Hence, technically, the Lemon Drop is simply a White Lady made with vodka. Isn’t that a notion we all can concur on?

1.5 oz. vodka

0.75 oz. lemon juice

0.5 oz. triple sec

0.5 oz. simple syrup

Add all ingredients to a cocktail shaker. Add ice and give a good shake for 10 to 12 seconds, and strain up into a coupe, cocktail or martini glass with a half-sugared rim, and garnish with a lemon peel.

NOTES ON INGREDIENTS

Vodka: Numerous recipes suggest using lemon-infused vodka, it does create a pleasing variation, but the outcome varies with each brand. From my experience, the extra punch of lemon isn’t crucial as significant lemon juice and garnishing with a lemon peel does the job well. But if you have a preferred brand, it won’t hurt. I personally prefer unsweetened, full-strength, and economical brands such as Absolut Citron, however, I admit to having tried only a select few. Utilize what you like.

Lemon Juice: Although I consistently propose using fresh lemon juice, I emphasize it the most in this situation. Vodka, sugar, and ice are all flavorless, hence, the lemon juice and orange liqueur are the only true flavors in the drink. There’s no place for inconsistency. Although you don’t need to go through the trouble of tracking down organic Amalfi Lemons, nonetheless, using a real lemon and extracting its juice is the best practice to make this refreshment sublime.

Triple Sec: “Triple Sec” is essentially a generic term for an orange liqueur like Cointreau that’s primarily vodka-based, leading to a clear, uncompromised orange flavor. This sets it apart from “curacao” (like Grand Marnier), an orange liqueur that’s primarily brandy-based and hence serves orange flavor in combination with other flavors derived from brandy: oak, spice, and vanilla.

Lemon Drops made with curacao are indeed delectable, yet in my opinion, the essence of the beverage beckons for a triple sec. It’s far more subtle and imparts a robust orange flavour, rendering the mid-palate moist and then withdrawing. Among these, I firmly believe that Cointreau, albeit pricey, is the optimum selection. A handy guideline for triple sec is that superior quality is generally associated with higher proof, so if Cointreau isn’t accessible, attempt to acquire one that boasts an alcohol content of at least 30 percent.

Simple Syrup: Simple syrup comprises even parts of sugar and water combined until the sugar integrates. In this instance, it’s utilised because the tartness of the lemon juice requires counterbalance with sweetness, and employing sufficient triple sec to establish such a balance would result in an overwhelming orange flavour, accompanied by potentially excessive alcohol content (Cointreau is 80 proof).

Sugar Rim: For many, the distinguishing feature of a Lemon Drop is undoubtedly the sugar rim. Whenever I concoct these beverages, I invariably inquire if the recipient would prefer one. If such a luxury is unavailable, the common practice in bars is to sugar coat half the rim, leaving the other half plain, thereby granting the guest discretion with each sip to opt for engaging with it or not.

Flavours: Whilst a Lemon Drop is a cocktail, it can also be perceived as a blank canvas, awaiting the artistic strokes of additional flavours. Nearly any flavoured vodka will complement a Lemon Drop splendidly. Incorporate genuine fruit, such as raspberries or peaches, mash them in the cocktail shaker, and apply the aforementioned recipe to whip up a Raspberry or Peach Lemon Drop. Herbs, fruits, berries, hot chiles, and more. The potency of the lemon juice and simple syrup allows you to disregard the inherent sweetness/acidity in the produce and simply adhere to the recipe above for a spectacular outcome.

A final word on sweetness: Some people prefer sweet drinks, and like the Lemon Drop precisely because it has that kiss of sweetness that they crave. If you’re one of those people, drop the measure of lemon juice a quarter ounce, from 0.75 oz. to 0.5 oz.

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High West has unveiled its own bottled-in-bond rye whiskey. A leading figure of the “Rye Revolution” of the 2000s and 2010s, in which rye whiskeys exploded in popularity, the brand long relied on blending aged rye from MGP and Barton 1792. But the future of High West began to take shape in 2015, when it opened its own distillery at Blue Sky Ranch in Utah (it previously had a small distillery in Park City, but that wasn’t used for its main whiskeys). Now, it’s finally spotlighting that distillate with the launch of High West Bottled-in-Bond Rye.

Made with 100 percent High West pot still rye (80 percent unmalted and 20 percent malted), the whiskey follows all the standards laid out by the Bottled-in-Bond Act of 1897, meaning it’s bottled at 100 proof (50 percent ABV), made by one distiller at a single distillery in one season, and aged for a minimum of four years in a bonded warehouse. In the case of High West’s bottled-in-bond rye, it’s actually aged for five years.

Overall, the whiskey offers a different flavor profile than fans might be used to from High West’s Rendezvous Rye or Double Rye. The nose offers aromas of toasted brioche with spiced pear jam, oatmeal raisin cookies, English toffee, lavender, and ginger. The palate delivers cooked apples, sage, caramel, nutmeg, cinnamon, dark chocolate, and juniper. And the finish includes coconut, caramel, pie crust, and wildflower honey notes. The brand recommends enjoying this neat or with a splash of water.

High West Bottled in Bond is priced at $80 per bottle and is available in Utah, Kentucky, North Dakota, Nebraska, New Hampshire, and the District of Columbia. However, despite being a limited edition, the bottle is supposed to become available in other states in the summer and is expected to become an annual release.

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Beat the heat with an easy frozen cocktail that smells like the Caribbean and tastes like a tropical vacation. Brought to us by Ksenia Prints of At the Immigrant’s Table, this triple rum frozen Bahama mama cocktail is a slushee-like sipper that blends up in just 15 minutes.

This frosty beverage combines three types of rum — añejo, coconut, and dark — with fresh orange juice, pineapple juice, and grenadine. But what really makes this cocktail stand out is the garnish. A piece of charred pineapple adds a smoky note that contrasts beautifully with the drink’s granita-like texture. Add an amarena cherry and some fresh pineapple leaves to the glass, and you’ve got yourself one good-looking beverage.

One sip of a frozen Bahama mama delivers an island vibe without leaving home. No need for overly complicated recipes or store-bought concentrates — this rum cocktail lets vibrant natural flavors shine. Accompany it with Jamaican jerk chicken wings, along with a platter of Jamaican beef patties, for the ultimate Caribbean dining experience.

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For this tropics-inspired frozen cocktail, you’ll first need some fresh pineapple to grill and use as a garnish. If you’re wondering if it’s worth getting all three types of rum, each offers its own unique benefits to the drink: “Añejo rum lends an oaky complexity, while coconut rum contributes island flair, and dark rum adds rich depth,” she says.

Don’t forget pineapple juice, freshly squeezed orange juice, and grenadine for fruity sweetness. Ice cubes are a must for that granita-like texture. Finally, grab an amarena cherry to complete the drink with a ruby-red pop of color.

Place a dry grill pan on the stovetop over medium-high heat.

Grill pineapple slice until nicely charred on the edges, about 2-3 minutes per side. Set aside to cool.

In a blender, combine añejo rum, coconut rum, dark rum, orange juice, pineapple juice, grenadine, and crushed ice.

Blend until the mixture reaches a smooth slushie consistency.

Pour mixture into a chilled hurricane glass.

Slice grilled pineapple into wedges.

Spear 2 pineapple wedges and an amarena cherry onto a cocktail pick.

Garnish the drink with the prepared cocktail pick and pineapple leaves, if using.

Serve immediately.

You can easily create a booze-free take on this tropical cocktail with just a few substitutions. Simply skip the añejo rum, coconut rum liqueur, and dark rum. To maintain the fruity island flavor profile, bump up the amounts of fresh orange juice and pineapple juice. Plus, adding a splash of coconut water will help mimic the coconut notes from the Malibu rum. Alternatively, you can even use coconut milk, giving the mocktail a creamier texture that is more akin to a milkshake than a granita.

Once you’ve selected your ingredients, follow the instructions and blend everything together with ice until you achieve the desired slushee texture. To maintain the attractive presentation, garnish with charred pineapple, cherry, and pineapple leaves. The final product is a non-alcoholic, frozen Bahama mama that provides the same tropical tones minus the alcohol, making it suitable for family enjoyment on warm days.

If you lack an outdoor grill or grill pan, you still have alternatives for achieving the charming charred pineapple garnish. One option is using the broiler in your oven. Put the piece of pineapple on a baking tray lined with foil, position it on the top rack, turn on the broiler at high heat, and broil for 2-4 minutes each side, keeping a close watch to prevent any possible burning. Midway through the process, flip the pineapple to ensure even charring. Although this technique won’t yield the distinct grill patterns, it will definitely produce the similar fantastic charred flavor.

Alternatively, if you have a kitchen torch, you can utilize that. Position the torch a few inches from the slice of pineapple, moving it back and forth until char marks appear. If you prefer to skip the grilling step, you can directly use fresh pineapple. The smoky taste might be missing, but the tropical sweetness will definitely be present in the cocktail.

Like most frozen cocktails such as daiquiris and margaritas, this icy cocktail is best consumed when made fresh. However, you can certainly make the base mixture beforehand to facilitate easy serving. Just blend all the liquid components — the rums, juices, and grenadine — with the ice, then shift the frozen mixture into an airtight freezer-safe container and keep in the freezer until you’re ready to serve.

When cocktail hour arrives, extract the container from the deep freeze and allow slight thawing until the mixture is pourable but still preserves a dense texture. A quick stir or a brief re-blend may be necessary to mix everything again. Following this, distribute into glasses and embellish the rim.

The scorched pineapple element is best made close to serving time to maximize its smoky scent, which can fade with time. However, having a frosty cocktail base prepared in advance simplifies the process of making a large quantity of drinks for guests.

Preparation Time: 10mCooking Time: 3mYield: 1 servingIngredients

A 1-inch thick slice of fresh pineapple

1 ounce añejo rum

½ ounce Malibu coconut rum liqueur

½ ounce dark rum

1 ounce freshly squeezed orange juice

1 ounce pineapple juice

½ ounce grenadine

1 cup crushed ice

1 amarena cherry, for garnish

Optional Ingredients

Fresh pineapple leaves, for garnish

Directions

Place a dry grill pan on the stovetop over medium-high heat.

Grill pineapple slice until nicely charred on the edges, about 2-3 minutes per side. Set aside to cool.

In a blender, combine añejo rum, coconut rum, dark rum, orange juice, pineapple juice, grenadine, and crushed ice.

Blend until the mixture reaches a smooth slushie consistency.

Pour mixture into a chilled hurricane glass.

Slice grilled pineapple into wedges.

Spear 2 pineapple wedges and an amarena cherry onto a cocktail pick.

Garnish the drink with the prepared cocktail pick and pineapple leaves, if using.

Serve immediately.

Read the original article on Tasting Table

Audrey Hepburn’s Penne alla Vodka

Audrey Hepburn might be known for her movie magic, but over the past year I’ve gotten to know first-hand how magical she was in the kitchen. In the past few months, I’ve made her flourless chocolate cake and her spaghetti al pomodoro and both were smash hits.

With those two recipe wins, I now find myself searching for Audrey’s recipes, so when I stumbled upon her penne alla vodka recipe, I couldn’t get to the store fast enough. Read on for my honest opinion of Audrey’s take on the classic Italian pasta.

Get the recipe: Audrey Hepburn’s Penne alla Vodka

Courtesy of Jessica Wrubel

To make this penne alla vodka, you’re going to need penne pasta, an onion, tomato purée, vodka, heavy cream, red pepper flakes, salt, pepper, Parmesan and butter. I also added fresh thyme and basil because it’s springtime and fresh herbs take pasta to the next level (and I think Audrey would approve.)

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In a large skillet, melt the butter and sauté the onion with the pepper flakes. Add the tomato purée and cook for a few minutes, then stir in the vodka. Cook the mixture down for 15 minutes before adding the cream. Meanwhile, bring a large pot of water to a boil and add in kosher salt, then your penne. Cook the pasta until it is just al dente, then drain and add to the sauce. Turn the heat to high and cook for one minute, tossing to coat (I added a splash of the pasta water at this point, too). Sprinkle with the Parmesan and herbs, if desired.

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If I’m being honest, I was nervous when I started with this recipe. Balancing two pans on the stove was challenging. I was apprehensive about making the vodka sauce from scratch because it’s been a while since I’ve done that. But in the end, the process was quite simple and the pasta turned out delicious.

The sauce was luscious, smooth, and silky. The star performer—the San Marzano tomatoes—duly took the spotlight. Although it wasn’t explicitly mentioned in Audrey’s recipe, I garnished my bowl with some extra Parmesan, plenty of fresh thyme and basil, and a sprinkle of flaky salt. I’m delighted that I did. It enriched every bite with an explosion of flavor. I couldn’t resist going back for another serving, even as I was packing the leftovers.

The sunny spring day I made Audrey’s penne was the perfect day to make this recipe since, a) I had just come home from the farmers market with fresh basil and thyme, and b) I discovered that You’ve Got Mail was on Netflix, which was the perfect romantic backdrop for cooking (I think she would approve).

Related: 50 Fast and Easy Penne Pasta Recipes for the Weeknight Dinner Win

Add fresh herbs. As noted above, nothing beats a sprinkle of freshly grated Parmesan and herbs to really make your dish shine. Next time, I would even add in some spinach.

Add a splash of pasta water. Audrey doesn’t mention this in her recipe, but from past pasta recipes that I have made, I know it’s well worth it to add a splash of pasta water to your sauce. This step helps create a silky sauce that sticks to the pasta and reheats like a dream.

Up next: How to Make Creamy Lemon Pasta Without Any Cream