Cherry Coke Float

By Libbie Summers
Photography by Chia Chong

If you’re feeling adult, add a shot of Gosling’s Black Seal Rum. I’m just feeling like a kid today.
Ice Cream, Cherry recipes, Ice Cream Recipes, Summer Desserts, Libbie Summers, Chia Chong, A food-inspired life
Cherry Coke Float
makes 4 

What you need:
1 (12 ounce) package of frozen pitted sweet cherries, thawed and chopped
1 quart vanilla bean ice cream, slightly softened
4 (6 ounce) bottles Coca-Cola  (don’t even use anything else), ice cold
4 tablespoons natural cherry juice

What to do: 
Eight hours ahead, or the night before: Stir the cherries into the vanilla ice cream. Pat the ice cream into a shallow dish and freeze until hardened. Add 1 tablespoon of cherry syrup into each of the glasses. Add two small scoops of the cherry ice cream to each glass and pour some of the contents of each bottle of Coke over. Serve the remaining Coke on the side of each drink. *Great as a fun dessert at your next dinner party!
Floats, Coke, Coke Floats, Summer Drinks, Libbie Summers, A food-inspired life

Havana Mojito

Recipe by Luis Simón as told to Libbie Summers
Photography by Chia Chong
Words and Styling by Libbie Summers

I’d only known Luis for a matter of minutes before I stood in his kitchen while he taught me how to make the mojito of his homeland, Cuba. In the short time it took him to make 4 mojitos,  I realized Luis’ himself was just as he described the drink.

“A Cuban Mojito is powerful.”
“A Cuban Mojito is from the earth –it tastes best with water from a well.”
“A Cuban Mojito is proud. It only uses Cuban Rum.”
“A Cuban Mojito is refreshing…not too sweet…just sweet enough.”
Luis Simón

Mojito Recipes, Cuban Drinks, Cocktails, A food-inspired life
Luis’ Havana Mojito
Looking at the photograph, and working right to left gives you an idea of the proportions in this drink.
Step 1: Muddle together, 1 wedge lime, 3 mint leaves and 1 teaspoon turbinado sugar
Step 2: Add sparkling water
Step 3: Add rum (yep, that’s a lot of rum)
Step 4: Fill with water and a little ice and stir.
Cuban cocktails, Mojitos, Cocktails, A food-inspired life, Libbie Summers, Food Styling


Bermudan Strawberry Mojito

by Libbie Summers
Photography by Chia Chong for Savannah Magazine
Model: Candace Brower

If you have never had Bermudan rum, you are missing out. It’s not just for a Dark and Stormy…try it in a Mojito. A Bermudan Strawberry Mojito!

Bermudan Strawberry Mojito
Serves 1

1/4 cup organic sugar
1/2 cup water
8 mint leave, divided
2 strawberries, chopped
1 ounce Gosling’s Black Seal Bermudan Rum
Seltzer Water

To make simple syrup:
In a small saucepan over medium-low heat, add the sugar and the water. Bring to a simmer and cook, stirring, just until the sugar has dissolved. Removed the syrup from heat and stir in 4 mint leaves. Set aside to cool.

To make the cocktail:
In a tall glass, muddle together the strawberries, remaining mint and 1 tablespoon of the mint syrup. Stir in rum. Top with ice and finish with seltzer. Stir and serve.

Strawberries, Spring, Dinner Party, Flowers, Libbie Summers, A Food-Inspired Life

Rhubarb Bellini

By Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower

Rhubarb is no different than any other fruit and vegetable in season. It comes all at once and you don’t always know what to do with it. This puree is perfect for keeping in your freezer and mixing in a variety of desserts (like my Rhubarb Profiteroles or Ginger Rhubarb Pie). For now, just make a puree so you can raise a glass this weekend.

Libbie Summers, A Food-Inspired Life, Bellini, Cocktail recipe, Rhubarb

Rhubarb Puree
makes about 3 cups

3 cups fresh or frozen rhubarb pieces (leaves removed)
1 cup light brown sugar
Juice and zest of 1 large orange

In a large heavy-bottomed saucepan add all the ingredients and cook over medium-high heat until the rhubarb is tender (about 15-20 minutes). Remove from heat and allow to cool. Add cooled mixture to the bowl of a food processor or blender and process until smooth.
Rhubarb Puree will hold refrigerated for 10 days or frozen for 120 days.

Libbie Summers, A Food-Inspired Life, Bellini, Cocktail recipe, Rhubarb

Rhubarb Bellini
makes 1

2 ounces fresh Rhubarb Puree (recipe above)
3 ounces Prosecco or sparkling wine, chilled
Rhubarb stalks to stir (optional)

Add Rhubarb Puree to the bottom of a champagne flute or other small glass. Pour Prosecco or sparkling wine over. Stir and serve.

Iced Malted Cherry Coffee

Styling by Libbie Summers
Photography by Chia Chong

When you didn’t get quite enough sugar on Valentine’s Day, this deliciousness will do the trick! A little jolt of espresso, a lot of malted milk, the slightest cherry and a whole lot of goodness! 

Libbie Summers, A Food-Inspired Life, Chia Chong, Iced Coffe, Desert Drink, Cherry Coffee

Iced Malted Cherry Coffee
(a dessert coffee drink)

What you need:
1 cup brewed espresso
1/2 cup malted milk powder
2 teaspoons cherry syrup (yes, that “cherry syrup”)
Whipped cream (I colored mine pink)

What to do:
In a large Mason jar, add hot coffee and malted milk powder. Place the lid on the jar and gently shake the contents until the malted milk powder is dissolved. Place jar in the refrigerator to cool for 30 minutes. Remove from refrigerator and add cherry juice. Shake again. Pack two glasses with ice and pour coffee mixture over. Garnish with a dollop of freshly whipped cream and a dusting of malted milk powder. Serve immediately.

Libbie’s Food Styling Props: Burlap Coffee Bag I poached from Perc coffee while we were there doing a podcast, Vintage Mason Jar with Zinc lid purchased from Habersham Antiques Market, Hermes Ribbon from where else, Vintage silver iced tea spoon purchased from an Antique shop in Annapolis, MD that I can’t remember the name of (it’s on Maryland Avenue and the owner is British), black straw liberated from a coffee shop in North Carolina that I would rather not mention since their significant straw loss could be traced back to me.

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