Need a cocktail recipe for your gender reveal party? Try this “something blue” cocktail recipe and popcorn idea: a Baby Boy Blue Punch and, as a snack, make some blue popcorn to go with it! The drink recipe is a little tart, a little sweet, and totally tasty. This blue drink is easy to make as a champagne punch, but also super simple to make as a mocktail for the moms to be in the crowd. Scale back the champagne and boost the amount of blue curacao (and blue raspberry syrup) if you want to pump up the blue color and fruity flavor.
The thing we like about this pretty little cocktail is that it’s not cloyingly sweet, and it’s perfect for a boy’s baby shower and something fun for guests to enjoy. The sparkling wine gives you a nice fizziness in the Baby Boy Blue Punch, and the lemonade makes a perfect in-between option for summer events, when we’re still months away from the warmth of winter drinks (which are great for chasing off the chill when it’s snowing outside). But it’s also good for a spring gathering, when the cherry blossoms are blooming and we’re longing for something to bright and tasty.
To make this as a mocktail: Swap the champagne out for club soda; replace the vodka and orange liqueur with lemon-lime soda and 1 cup of blueberry juice; and replace the curacao with triple the amount of blue raspberry syrup used (like Torani’s), or as much as you like, to taste. Be sure to serve this mocktail version over ice, to help keep the drink nice and cold.
First, let’s talk about how to get that sugar rim to work. When you are using a sugar garnish that has tiny edible candy sprinkles (also known as edible `confetti sprinkles or edible mini quins), you will need to make sure that your glass rim is very sticky. Simple syrup can work – but only if the sprinkles are very small.
If you go with a larger sprinkle, you will need to brush on something thicker onto the glass rim – such as honey or maple syrup or even a corn syrup – to really get the candies to stick.
If you bought your syrup, you can skip this step. If you want to make your own simple syrup, add two parts sugar to one part water to a saucepan. Bring to boil in saucepan and CAREFULLY and CONSTANTLY stir until sugar dissolves and the liquid mixture is clear. The liquid may take on a slightly golden color, depending on if you are using raw or organic sugar. Remove the saucepan from the heat, and completely cool the syrup.
Store the simple syrup in an airtight container, in your fridge, until ready to use. This simple syrup can stay fresh up to 4 weeks
To make your Baby Shower cocktail rim sugar, add 1 to 2 teaspoons of the edible confetti to 2 tablespoons of pastel yellow sanding sugar into a small bowl. Stir well and set aside.
If you are using simple syrup: Put some of your syrup into a bowl and get your bowl of Baby Shower rim sugar.
Turn your drink glass upside down and dip the glass rim into the syrup. Lift your glass straight up, and hold it upside down for a few seconds, to allow excess syrup to drip off. Then, dip the rim of your glass into the cocktail rim sugar. Gently move the glass around the sugar, rotating the glass as you go. Hold upside down and shake off excess sugar. Set aside and repeat.
Using a different syrup that is thicker? Try this: Brush the edges of your cocktail glasses with your syrup – to create a thin, sticky layer on the glass rim. Then, follow the rest of the directions for dipping the glass into the cocktail rim sugar.
Add the vodka, Cointreau, blue curacao, thawed frozen lemonade concentrate, sparkling water and champagne or sparkling wine to a punch bowl filled with ice. Stir gently. Add ice to the punch bowl to keep punch chilled, and ice to glasses. Garnish with clothespins or paper straws and serve.
Line a cookie sheet with a Silpat or parchment paper and set aside. Preheat your oven to 300 degrees F.
And then, pop your popcorn. Not sure how to make popped popcorn? Find our easy to make tutorial here. Set your popped popcorn aside in a bowl to cool.
Be careful with steps 2 and 3, as hot sugar syrup is very HOT and you can burn yourself. You will also need a candy thermometer – which you can find online. I use this one at home.
Over low heat, melt the butter with the sugar in a medium pan. Once the butter-sugar mixture is melted, carefully add the water and stir the ingredients together.
You will want to bring mixture to boil over medium heat and stir constantly, so the sugar mixture does not burn. Once you reach the boil stage, lower the heat to low. Place the candy thermometer into the pan and simmer the mixture until the temperature reaches 240 degrees F on your candy thermometer.
This step happens very fast. But it’s also my favorite part!
Once the sugar mixture hits 240 degrees F on your candy thermometer, remove the thermometer. Add the food coloring and give the sugar mixture a thorough stirring to make sure the color is evenly blend.
Now quickly drizzle this blue colored candy coating over your popped popcorn in the bowl. Stir the colored coating into your popcorn, coating as much popcorn as possible. Yum!
Spread your blue colored popcorn onto your lined cookie sheet. Bake in the oven for about 10 minutes.
Remove the cookie sheet from the oven and allow the popcorn to completely cool. After it has cooled, break the popcorn into pieces and serve. Store leftovers (you won’t have any, honestly…but just in case) in an airtight container.
Share your creations with us on Instagram! You can find our Instagram account here – or tag you creation with #dellcovespices and we would love to give you a shout-out!