Do you remember that kid in school who always sat in the middle of the rambunctious boys at the lunch table? After you’d settled in to your meal, you’d hear them start with their pitch.
“Tony, if I give you a dollar will you eat this?”
And then the concoction would be created – a juice box filled with ketchup, mashed potatoes, a few cubes from the canned fruit salad, a squeeze of mustard, a spoonful of gravy, all mixed together and then Tony would do it.
You couldn’t watch, you’d look away and grimace, but afterwards Tony seemed pleased as punch and a dollar richer.
“The food was all going to end up in the same place anyway,” he’d say.
But oh, you knew that wasn’t the point. It wasn’t meant to go together like that…
Fast forward to a couple of months ago when my husband and I were settling in after a busy and hectic day.
We’d had dinner and were thinking about a cocktail, but the only thing in the house was gin. No tonic, no limes, no mint. (Alas, nothing we needed for the perfect gin and tonic.)
A couple of oranges went down the chute, and then my husband said it…
“What if we added vanilla soy milk to the gin and juice? It’d be like a vegan creamsicle.”
Soy milk in a cocktail? I thought of Tony. This could go so horribly wrong.
“Let me try yours first,” I said.
The thick soy milk poured into the gin and juice, melting down the inside of the glass, not fully combining with the juice but contrasting it – orange against white.
Then I had a taste, and it was exactly like a creamsicle. The bite of the citrus against the mellow, creamy vanilla could make this drink go down too, too easy.
Tony never had it this good.
Orange Creamsicle Cocktail
- 1 shot gin
- ¾ cup freshly squeezed orange juice about two oranges worth
- ¼ cup vanilla soy milk
- Mix together in a glass, add ice, and enjoy.