Post #326504 by Martiki-bird on Sun, Aug 19, 2007 9:03 AM

Heh, here are Saturday's Soursop results (at the monthly refrigerator cleanup swizzle party). We took some basic recipes and tweaked the ingredients to work with the soursop. I personally think that gin is a better pairing with the soursop, but that's just me. Everyone else seemed quite happy.

A simple daiquiri with the pulp:

1 oz rum of choice
4 oz soursop pulp (still frozen is fine)
1/2 oz lime juice
1 oz simple syrup (or leftover honey mix)
1/2 cup crushed ice

Blend ingredients.

A cooler kinda thing using the nectar:

4 oz soursop nectar
1 oz orange juice
1/2 oz lemon juice
1/2 oz Cointreau
1/4 oz orgeat
1 12 oz rum (we used Appleton)

Shake with ice cubes. (leftover strawberry puree as also used instead of the oj. Yum!)

I guess this is a colada:
1 oz white rum
1 oz dark rum
1 oz cream of coconut
1 oz amaretto
6 oz soursop pulp
1 cup crushed ice

Blend ingredients.

There was a request of a blue drink:
2oz white rum
1oz blue curaçao
4 oz soursop nectar
1 1/2 oz cream of coconut
about 1/4 cup fresh pineapple
1 cup crushed ice

Blend ingredients.

Other soursop uses: In the Colombian restaurants around here, they serve soursop with condensed milk and honey...the goya packet has a recipe for a frozen version which works nicely with dark rum (kinda like a boozy milkshake). I tend to make it less sweet than they call for. I may have a packet in the freezer, so if I do I'll post the recipe later.

A mix of coconut water, soursop pulp, sugar, and amber rum makes a fabulous granita (served with a dash of pimento dram or fresh grated nutmeg), so I bet this would also make a tasty cocktail.

Hmmm, never made a soursop syrup, but it's worth a try. It doesn't have as much acid as passionfruit, so the flavor of soursop can be easily overwhelmed by too much sugar. Try these proportions: 1 packet thawed pulp (assuming Goya here) simmered with 1/3 cup sugar until sugar is dissolved (stir frequently). Use white sugar as brown will overpower the flavor. The sugar/pulp proportions are based on what I mix up to make a lightly sweetened drink for da kiddies (thawed pulp plus simple syrup).

Cheers!