Watermelon Basil Mezcal Gelato

Today’s #IceCreamSundazeee is a GAME CHANGER. Okay, I know I say this probably every week, but as I start to develop and learn more about the Boozy Ice Cream Game, I instantly want to share the news! This week, I decided to step out of the cream based comfort zone and create a sorbet. This turned out to be much easier than I ever could have imagined, with only a handful of ingredients to get this delicious serve.

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It’s Scotch Thyme – French Press Cocktail

I can’t get enough of this all-in-one infusion device. Who said the French Press could only be used for Coffee? I’ll be whipping up a cocktail with some of my favourite ingredients, including Glenmorangie Scotch, Fresh Peach, RinQuinQuin and Thyme!

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Strawberry and the Shrub

I titled this ‘Strawberry and the Shrub’ because much like ‘Beauty and the Beast’, people give that grossed out look on their face when they hear me talk about vinegar in their cocktails. Well I’m blowing minds and changing your perceptive on my love for Vinegar-based infusions called ‘Shrubs’.

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Guava Demerara Syrup

One of my favourite syrups to date that incorporates my favourite Caribbean fruit! Created for the Caribana Ting cocktail, find the recipe here.

Guava Demerara Syrup

Servings 1 cup
Author Monica C


  • 1.5 cup Water
  • 1.5 cup Demerara Syrup
  • 1.5 cup Fresh Guava approximately 5-7 guava


  1. In a small saucer, add all your ingredients and stir. Once the temperature reaches a boil, bring it down to a simmer for 15 minutes.

  2. Let this cool slightly before straining and storing in fridge. Can last 2 weeks.