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Piña Colada
Ingredients:
2 oz. light or golden rum
4 oz. unsweetened pineapple juice
2 oz. cream of coconut
1/2 cup fresh pineapple chunks (optional)
1 tsp. shredded coconut (optional)
1/2 cup ice cubes
1 pineapple slice, for garnish
Preparation: In blender combine all ingredients (except pineapple slice). Process until smooth. Pour into chilled wineglass, garnish with pineapple slice and serve. Makes 1 drink. |
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Mojito
(Fresh Mint Rum Julep)
This legendary Cuban cocktail is scented with yerba buena (known for stimulating the senses) and cleanses the palate for the feast ahead. Prepare each drink separately. Serve with light finger foods such as figs, almond-stuffed Spanish olives, nuts, cheese, grapes, or raspberries.
Ingredients:
2 or 3 fresh mint leaves and 1 sprig of mint, for garnish
1 teaspoon granulated sugar
Juice of 1/2 lime
Crushed ice
1 1/2 ounces white rum
Club soda or seltzer water
Preparation: Place mint leaves and sugar in a highball glass. Crush leaves lightly with a spoon. Add the lime juice and stir. Add ice and rum, then top off the drink with club soda or seltzer water. Stir again, garnish with the sprig of mint, and serve. Makes 1 serving. |
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Caribbean Coffee
This exotic blend combines dark,
rich espresso with the tropical flavors of
Caribbean rum and orange liqueur,
topped with cream to create a dessert-like beverage.
Ingredients:
1 cup brewed espresso
2 tbsp. sugar
2 tbsp. dark rum
2 tbsp. Grand Marnier or orange liqueur of choice
1 cup heavy cream
Curled orange rinds for garnish
Preparation:
In two large glass mugs divide brewed espresso.
Add 1 tablespoon sugar to each and stir until dissolved,
then mix into each 1 tablespoon rum and 1 tablespoon orange liqueur.
Holding tablespoon face down over side of mug,
drizzle 1/2 cup cream over back of spoon so most of cream accumulates atop coffee. Repeat with second mug. Garnish with curled orange rinds, if desired. Makes 2 servings. |
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Mango Frappé
Ingredients:
1 large ripe mango, peeled, cut from pit, and chopped
1 cup milk
1 tbsp. honey
2 tbsp. Grand Marnier liqueur
1 tsp. freshly squeezed lime juice
1/4 tsp. vanilla extract
1 cup vanilla ice cream
Preparation: Put mango in covered container and freeze at least 1 hour or up to 3 weeks. In blender combine mango, milk, honey, liqueur, lime juice, and vanilla extract. Purée until smooth. Add ice cream, and blend again until smooth. Serve in chilled glasses. Makes 2 servings.
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