Suburban Pastel Hell

In a 16oz glass filled with ice add:

• 1.5 oz Vodka (or flavored spirit of your choice)
• 1oz- 2oz Strawberry Cocktail Syrup (recipe below)
• 1.5 oz sweetened condensed milk slightly diluted with 2% milk
• Topped with clube soda or seltzer. (I used Fever Tree club soda)
• Give this a quick stir and garnish with Mango Whipped Cream (recipe below) and a confetti sprinkle filled satellite wafer candy.

To drink:

Tear open wafer and sprinkle over the top of the drink. Stir in whipped cream for a creamier or treat or (if you’re like me) lick whipped cream off the top.

Strawberry Cocktail Syrup Recipe

Ingredients:

• 1 lb fresh strawberries
• 1 cup sugar
• 1/2 lime zested and juiced
• small pinch of salt

How to make strawberry cocktail syrup

• Chop up strawberries and place in a small glass bowl
• Add lime zest, lime juice, and salt
• Cover with sugar
• Cover and place in fridge for at least a few hours (I left mine overnight), then blitz with an immersion blender.
• Strain out large chunks (these can be saved and used to make strawberry pancakes or served over angel food cake)
• Store strained liquid in an airtight container in the fridge for 2-3 weeks until ready to be used.

Mango Whipped Cream

Ingredients:

• 1.5 cups Heavy whipping cream
• 3/4 cup mango puree
• 3 oz Pineapple juice (optional, but gives the flavor a nice punch)

How to make Mango Whipped Cream

• Add all ingredients to a cream whipper (only until your fill line, my recipe is based on this cream whipper, but still be careful)
• Shake and allow to chill
• Charge the canister and store for 5-7 days until ready to use.