It's time again for a monthly collaborative post. If you've been following any of our recent blog posts, you have heard me mention Nathan Hubble of followthatfork.com, a talented food stylist. photographer and food blogger. This month the idea was to create a monster-piece (pardon the terrible pun) for Valentine's Day. Admittedly I missed posting before Valentine's Day, but creating and sharing a boozy monster milkshake with your love works any day of the year.
Before this post, I had no idea that Monster milkshakes were a thing. I mean I knew about the loaded Bloody Mary's that have been all over my instagram feed, like the 'Graffiti Dirty Bird' created by Graffiti Social Kitchen, but I had no idea that the trend to add as many garnishes as you possibly can to your drink had spread to milkshakes. Nathan, very excited about this project, suggested that we each come up with our own version of a boozy monster milkshake. The rules: we both had to use Molly's 'Summer Crop' mixer, a locally made cocktail mixer full of fresh strawberries, rhubarb and a hint of basil), booze of our choice and as much stuff as we could possibly fit into our drinking vessel.
Nathan and I each approached this assignment with different inspirations and we each took a photo of our shake. You HAVE to check out Nathan's version of the Monster Shake which he named, 'Brandy & Brown Butter Strawberry Shake'. Not only is his recipe delicious and fancy, his Monster shake photo is gorgeous! *Words highlighted in gold are links to a different page or website*
Taking my inspiration from Strawberry Shortcake which reminds me of summer and the cute little red-headed doll from the 80's, I chose to use local ingredients such as Mitchell's Fresh Strawberry Ice Cream, Molly's Summer Crop Cocktail mixer which is full of fresh strawberries, rhubarb and hints of basil To make the shake boozy, I used Flor De Cana Silver Rum. My garnish choices were crumbled shortbread cookies, crushed pretzels (love the salty & sweet together). chocolate dipped pretzels, chocolate dipped strawberries and whipped cream. I topped it all with a homemade strawberry rhubarb sauce using Molly's Summer crop and fresh chopped strawberries. The addition of Molly's Summer Crop adds a lovely tartness that compliments the rum and sweetness of the ice cream.
Strawberry Shortcake Boozy Shake
1 pint (or 2 cups) Strawberry Ice cream
2 oz Silver rum
Garnishes* (a slice of cheesecake, cookies, m&m’s… let your imagination run wild)
Strawberry rhubarb sauce **Recipe below
Start by gathering all of your supplies, get all of your garnishes ready for easily assembly.
Dip your strawberries and pretzels and refrigerate.
In a blender, add rum and summer crop mixer, then add your ice cream blend together and Voila! Boozy shake! But wait you’re not done yet! Pour shake into a cute mason jar and add your assortment of garnishes. Top it all off with some whipped cream and the strawberry rhubarb sauce.
If you find that your shake is too thin, add a bit more ice cream, too thick? add a bit more booze ;)
*Garnishes I used: crumbled shortbread cookies, crushed salty pretzels, chocolate dipped pretzels, chocolate dipped strawberries, whipped cream and homemade strawberry rhubarb sauce.
**Strawberry Rhubarb Sauce: 1/4 cup Molly’s Summer Crop + ¼ cup finely chopped strawberries: heat up over medium low heat, stirring occasionally. It’s ready once it starts to thicken up a bit. Refrigerate until cool.
Don't let that leftover Molly's Summer Crop go to waste! Mix up one of her signature drinks:
Mason Jar Margarita
5 oz Molly's Summer Crop
2 1/2 oz lime juice
1 1/2 oz agave syrup (or simple syrup)
Add ice and ingredients to mason jar, top with a little water close lid and shake!
Serve over ice.
We'd love to see your Monster Boozy Shake creation! Tag us on social media
Happy Hour Collection @happyhourcle
Nathan from Follow that Fork @nhubble