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.

Read more: 13 Liquors Your Home Bar Should Have

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.

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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.

Related: Fans Say This Pasta Sauce ‘Is Better Than Rao’s’—And You Can Buy It At Costco

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

Springtime is here and we’re ready to reconnect with our friends and loved ones over a refreshing vodka soda beverage. Now we can do so without breaking our wallets.

Slappy’s is the new affordable vodka soda brand that has hit stores in Western Canada.

Their goal is simple: helping you enjoy refreshing beverages while making sure you spend less — and there’s lots to enjoy about Slappy’s.

A post shared by Slappy The Seal 🦭 (@drinkslappys)

Slappy’s comes in three crisp flavours — raspberry, lemon, lime — and is 5.5% ABV. The best part is these vodka sodas use simple flavours and ingredients, so what you see is what you get.

Now available in liquor stores across BC and Alberta, Slappy’s has a suggested price point of just $9.99 for a six-pack and $20.99 for a 12-pack. That’s a deal worth slapping a high five about.

Slappy’s Vodka Soda/Submitted

So whether you’re gearing up for a summer BBQ or looking to sip on something tasty by the pool, Slappy’s is ready to help you and your crew stay refreshed all season.

Slappy the Seal, CEO of the vodka soda brand, is excited for consumers to enjoy the beverages. “(I am) here to bring affordability back into the ready-to-drink space. Less spending, more sending.”

That’s not all! You can win a Slappy’s branded golf cart as your chariot of choice so you can ride around to all your sunny adventures this season in style.

A post shared by Slappy The Seal 🦭 (@drinkslappys)

You can learn more information about Slappy’s Vodka Soda by checking out their website.

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IMAGE DISTRIBUTED FOR THE BULLEIT DISTILLING CO. – Exterior of the new Bulleit Distilling Co., Visitor Experience Center on Monday, June 17, 2019 in Shelbyville, K.Y. (Aaron Doster/AP Images for The Bulleit Distilling Co.)

As we inch closer and closer to an official legal recognition of the American single malt whiskey category, major players in Kentucky and Tennessee are producing their own malt whiskey expressions. In late 2022, Jack Daniel’s was the first major U.S. distillery to garn

er national attention from a single malt with its special-edition Twice Barreled American Single Malt whiskey. Kentucky distilleries have since joined in, including Jim Beam, Limestone Branch, New Riff and, now, Bulleit. I expect this list to be much longer by the end of the year.

Single malt is a drastically different style of whiskey compared to the products American whiskey drinkers are accustomed to. Unlike bourbon and rye whiskies,

which require a mash bill containing at least 51% corn or rye respectively, single malt whiskey must be comprised of 100% malted barley. As flavoring grains,

corn and rye impart bold flavors that have a pronounced impact on the spirit’s profile. Bourbon is inherently sweet because of its high corn content, while rye whiskey is typically punchy and spicy. In comparison, the malted barley used in a single malt yields more delicate flavors from the grain.

Single malts made globally derive much of their flavor from other parts of the production process, especially the distillation and maturation phases. In contrast to bourbon and rye whiskey, which typically age in new oak, single malts made outside of the U.S. often mature in used barrels. This practice of aging in barrels that previously contained bourbon, sherry or other spirits imbues the base distillate with distinct flavors driven from the previous contents of the barrel. For example, ex-sherry casks impart richer fruit and spice notes, while ex-bourbon barrels offer subtle sweetness.

The American single malt world is a thrilling place for distilleries to try out unusual variations on a very traditional style of whiskey. Unencumbered by historical or cultural heritage, American distilleries are making single malts in their own distinctive way, employing unconventional production methods that range from the use of beer yeast during the fermentation process, to using mesquite to smoke their barley, to maturing their whisky in local species of oak. Despite numerous production similarities, most American single malts don’t resemble the taste of scotch whisky.

Many American consumers who exclusively drink bourbon and rye tend to hesitate when it comes to single malt whiskies, no matter where in the world they are made. This reluctancy is perhaps due to the reputation of cheap, blended scotch whisky. Bourbon drinkers who want to venture into the world of scotch whisky usually start with a more budget-friendly option.

Given that most entry-level single malt scotch begins at at least $50 for a bottle, a blended product costing half the price quickly becomes a more appealing option for the scotch-curious drinker. However, blended scotch offers a significantly different experience compared to its pure-malt counterpart. The affordability of blended scotch whisky often stems from its young components, higher proportions of grain whiskies, and whiskies from all regions of Scotland, which includes island whiskies often containing a smoky profile.

And that’s where the role of American single malt from Kentucky comes into the picture.

I’ve had the pleasure of sampling single malts from three renowned Kentucky distilleries, famed for their bourbon and rye. Each of these malt expressions carry a similar profile, gentle sips that won’t send a bourbon drinker running for the hills, accustomed as they are to robust flavors derived from corn and rye. They are crafted in new oak, distilled using column stills and embody a blend of light, fruity notes, a dash of spice, and hints of caramel sweetness. The most vital trait being their evasion of intense flavors that could potentially deter a bourbon enthusiast. The striking similarities inspired me to designate them as “Kentucky-style” single malt. I anticipate an influx of such Kentucky-styled single malt whiskies in the market, extending a subtle welcome to bourbon drinkers into the realm of malt whiskey.

Tom Bulleit was the founding father of Bulleit Whiskey, had its inception back in 1995. Over the subsequent 25 years, it retailed whiskey sourced from an eclectic mixture of American distilleries, notably Seagrams and Four Roses. The 90s proved to be a rollercoaster in the whiskey industry, triggering a rapid-fire of mergers, acquisitions and spin-offs. Legacy whiskey brands were trading owners at an uncontrolled speed, and once the dust had settled, Bulleit fell into the hands of the now known Diageo, marking the birth of the “Frontier Whiskey” era. Despite the establishment of its Shelbyville distillery and visitor center in 2017, Bulleit handled its operations as a non-distilling producer. Indeed, even with their own distillation operations in full swing, the company still resorts to contract distilling for a portion of its products.

Bulleit American Single Malt

While Bulleit turned to a select group of old-time sourcing partners for its bourbon and rye whiskies, single malt whiskey is uncharted waters for the majority of Kentucky distilleries. Kentucky Bourbon Hall of Famer and esteemed bourbon author, Chuck Cowdery, brings up a speculative list of candidates, the actual source for Bulleit’s American single malt, however, remains a mystery so far.

Bulleit introduces a gentle, light expression in their marketing campaign for this product. According to the product’s product page, Bulleit American Single Malt is distilled in the same manner as their bourbon, using a copper column still and a secondary distillation in a copper doubler. However, the American Single Malt is distilled to a higher proof than the Bulleit Bourbon, resulting in a lighter, brighter, and more delicate taste profile.

The whiskey, light gold and 90 proof, appears clear and thin in the glass. It has a fresh scent consisting of apples, light brown sugar, some maltiness, honeydew melon, light baking spice, barley sugars, white peaches, and fresh-cut hay. Adding water enhances the fruitiness and brings forth a light floral note. Flavors of caramel apple, toasted oak, vanilla, green grape skins, strawberry jam, nutmeg, and ginger are identified upon tasting. Water amplifies the citrus-driven tartness and reveals a hint of tropical fruits. The tasting ends with Apple Jacks cereal, more caramel, drying oak, ripe stone fruits and a dash of earthiness. With water, the finish becomes grainier and slightly spicier with bran flakes and a touch of white pepper.

Bulleit American Single Malt Whiskey is an ideal choice for the casual bourbon drinker seeking a foray into the domain of American single malts. It showcases a straightforward and enjoyable taste profile with minimal heat, integrating the characteristic fruity and gently sweet flavors found in many single malts without any potentially off-putting smoky notes or extreme sweetness from ex-fortified wine casks. Although the whiskey might not be high in complexity, it’s easily accessible and presents a light, enjoyable flavor set. For those who love bourbon but have reservations about American single malts, this Kentucky-style single malt whiskey could be the key to embarking on your malt journey.