Today I'm sharing my recipe for Mai Tais-perfected over this last very long, very hot summer--AND we have another giveaway.
Now, I don't really think of the Mai Tai as a winter beverage. But something about this particular winter has me longing for sandy beaches and blue skies and the sway of palms and cries of gulls. OH MY GOD I MISS CATALINA ISLAND. So I've been trying to persuade the SO to grill every weekend, even he has to wear a parka, and I've been wearing body lotion that smells like a cross between a suntan lotion (so different from sunscreen) and falling into a vat of Piña Colada, and I've been experimenting with a whole host of summertime cocktails.
My recipe is tweaked from the original Trader Vic's Mai Tai, so it's a bit sweeter, but still strong enough to knock you on your ass.
The Pirate's Cove Mai Tai ;-)
– 1 oz lime juice
- 2 oz pineapple juice
– 1 oz orange Curaçao
– 1 oz Orgeat syrup
– 1/2 oz simple syrup
– 1 oz aged Jamaican rum
– 1 oz aged Martinique Agricole rhum
1 maraschino cherry (and a teaspoon of the syrup)
Shake all ingredients over ice, pour into a double old-fashioned glass. Fill to rim with crushed ice (the colder the better, for this one). Garnish with a wedge of lime shell and a maraschino cheery.
And our giveaway is another kooky vintage "ornament". This one is a set of ceramic Christmas tree napkin holders. They're really quite nice. Shipping them is going to be tricky, so I'm limiting this giveaway to the U.S.
Share your own cocktail recipe in the comment section below to be included in the random drawing.
The original Puerto Rican pina colada recipe. Since we’re on a tropical theme.
ReplyDeleteMix four parts pineapple juice with one part Coco Lopez or Goya coconut cream.
Blend for 30 to 40 seconds with 3/4-part water, then put the mixture in the freezer, stirring occasionally until it achieves your desired thickness. (If you want to blend it with a scoop of ice instead, then skip the water.)
Pour your desired amount of rum — Reyes suggested a shot; I suggest a couple — into the bottom of your glass. To make it authentic, use Ron del Barrilito, Puerto Rico’s oldest and most cherished rum.
Pour the slushy mix on top, then decorate with a cocktail-umbrella-stabbed maraschino cherry and pineapple chunk.
Ha! I was just thinking I don't have a great recipe for pina coladas!
DeleteI'm afraid I'm not adventurous in my cocktails. I am a low sugar pineapple juice and coconut rum girl, If I get really adventurous, I go for the diet root beer and Kraken rum. :-D
ReplyDeleteI approve of this combo. I often drink diet Sunkist and whipped cream vodka while floating around the pool. Taste like a creamsicle
DeleteLOL It's hard to beat the classics! ;-D
DeleteAudra, that's genius. :-D I'll be trying it out next summer.
DeleteI like White Russian but frozen. I use vanilla ice cream, kahlua and vodka.
ReplyDeleteIce cream is a greatly underestimated ingredient in cocktails! I like that Talenti Madagascar vanilla for a lot of my concoctions.
DeleteI love me a coffee drink in any form and this one is good any time of the year.
ReplyDeleteCoffee Liqueur Affogato with Whipped Cream
1/2 cup heavy cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
1 1/2 cup vanilla gelato
2 tablespoons (1 oz) espresso
2 tablespoons (1 oz) coffee liqueur (e.g. Kahlua)
Combine cream, powdered sugar and vanilla in a bowl and beat until stiff peaks form.
Divide gelato between two small dessert cups. Drizzle evenly with espresso and coffee liqueur. Top with the whipped cream.
Enjoy!
You are speaking--and drinking--my language! :-D
DeleteI don't do a lot of cocktails, but I somehow find myself making liqueurs. I made drambuie this past year.
ReplyDelete750ml scotch
1 1/2 cups mild honey
2 tsp chopped angelica root
1/4 tsp fennel seed
1 4" slice lemon zest
Combine all ingredients in a tight container for 24hrs, shaking occasionally. Remove lemon zest.
Let stand for 2 ago in a cool, dark place, gently shaking every other day.
Strain through sieve to remove angelica root and fennel seeds.
Cover and let stand in a cool dark place for did months.
Pour clear liquid into carafe for your enjoyment.
Dregs can be used for cooking.
So, start making in May, so it's ready for Christmas cocktails. 🍸
One of the last gigs we played was a Burns supper and we sat with an elderly gentlemen who made his own Drambuie and insisted on "topping us up" throughout the meal. :-D It was SO good.
DeleteI don't have any cocktail recipe (and I don't live in the US so I'm out :p) but I could use a pina colada right now ^^ For me Pina Coladas don't mean beach but glorious weekend conventions in Paris with my friends where we use to drink A LOT of cocktails and I'm hooked on this one. Usually, at the end of the weekend the bar tender and I are on first names basis and he makes me free cocktails LOL
ReplyDeleteI want to say that I may drink alcohool 4 weekends per normal year, otherwise I don't even drink wine. ;)
Most Mexican restaurants here serve pina coladas, which is where I first tried them. They're very yummy!
DeleteCHERRY MARGARITAS
ReplyDeleteIngredients:
2 cups frozen pitted cherries, thawed overnight (save the juice)
1½ cups silver tequila
1 cup Cointreau
1 cup fresh lime juice
1 cup tart cherry juice
Simple syrup or agave to taste
Lime slices and cherries for garnish
Directions:
Place thawed cherries in a blender and blend on high speed until pulverized.
Add all ingredients to a pitcher with ice and stir well.
Serve with fresh lime slices and cherries.
Makes about 8 servings.
oh my gosh, I've never had a cherry margarita!
DeleteHow did I miss any Margaritas??? Sounds tasty!
DeleteNo cocktails for me, but it sounds delicious! 🍹Cheers!
ReplyDeleteCheers, Janet!
DeleteI love a painkiller, but I look up the recipe every time and every time I make it a little bit different... it will forever remind me of Belize and the amazing 15th anniversary trip Tommy and I took there ❤️❤️❤️
ReplyDelete<3 <3 <3 I drank Dark and Stormys all during our trip to Montreal, but when I made them at home, they just weren't the same. Sometimes the perfect cocktail is a blend of alcohol, place, and companion.
DeleteI saw this recipe for Pecan Pie Martini. If you want to make it, I'll send pecans :)
ReplyDeleteINGREDIENTS
FOR GARNISH
3 tbsp. caramel, microwaved until pourable
1/4 c. toasted chopped pecans
Cool Whip, for garnish
3 whole pecans, for garnish
Sprinkle of cinnamon, for garnish
FOR COCKTAIL
6 oz. rumchata
6 oz. creme de cocoa
3 oz. bourbon
Ice
DIRECTIONS
Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into caramel and then into chopped pecans to coat.
Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.
That sounds amazing ......
DeleteWow. That sounds DEEEE-lish.
DeleteIn honor of the Monuments Men...... one of my favorite parts of the book........just laughed out loud over Jason and Doc sharing margaritas...cursing Sam,s name........
ReplyDelete“Doc made a thoughtful sound, using a spatula to turn the fish over. “Is this that Emerson Harley fellow you were asking about the other day?”
“That’s right. He was Deputy Chief with the Monuments, Fine Arts, and Archives program.”
“A Monuments Man.” Doc’s smile was wry. He glanced at Jason. “I think I know where this is headed.” He nodded at the table. “Have a seat. I’ll fix our drinks.”
Jason sat down at the table...
Doc was busy pouring ice and tequila into the blender. “The secret to a great margarita is fresh juice.”
“Do you always have a batch of these ready to go?”
“Sure. Always Be Prepared. That’s the 101st’s motto.”
Jason grinned. “Actually, that’s the Boy Scouts’ motto. The 101st’s motto is Rendezvous with Destiny, isn’t it?”
Doc considered. “Maybe it is,” he agreed. He sipped his drink, then swallowed the rest in a gulp.
Jason followed suit.
“Another?” Doc inquired.
“Yep.”
Classic Margarita Recipe
THE SERIOUS EATS TEAM
Classic Margarita Recipe
Tequila, orange liqueur, lime: The perfect margarita is all about fresh, crisp flavors. After testing all the ratios, this is the one we reach for.
Why It Works
A good-quality tequila needs no sugar, beyond what's in the triple sec, to balance the acidity of lime juice.
Cointreau makes for a balanced, smooth margarita without taking away from the tequila.
YIELD:
Makes 2 drinks
ACTIVE TIME:
5 minutes
TOTAL TIME:
5 minutes
Ingredients
1 lime wedge, plus 2 lime wheels for garnish
1 tablespoon coarse salt, for glass rims
4 ounces (120ml) high-quality blanco tequila (see note)
2 ounces (60ml) Cointreau
1 1/2 ounces (45ml) fresh juice from 2 limes
Directions
1.
Run lime wedge around the outer rims of 2 rocks glasses and dip rims in salt. Set aside.
2.
In a cocktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).
3.
Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.
I am always on the lookout for the PERFECT margarita. :-D
DeleteIn their own way, they're all perfect! But yes, a good, refreshing basic Margarita is a gift.
DeleteSeveral years ago friend Diane and I were asked to bring a cocktail to a party to which we were both invited, so we got creative. We used a ripe banana, a cup of half & half, and spiced rum (to taste), whirred it up in a blender with some ice and grated a little nutmeg on top. It was pretty darned good. We called it a Drunken Monkey.
ReplyDeleteOoh! And almost even alarmingly healthy!!! LOL
DeleteI saw this recipe for a Hot Toddy on a Facebook video. I can't make out what bourbon the bartender says she's using, but since I'm one of those people who enjoys Earl Grey tea (an acquired taste apparently), I think I will try this... maybe substitute brandy or cognac for the bourbon? Also, it's about as simple a recipe as recipes get. Another + in my book. :)
ReplyDeleteVintage Room Earl Grey Hot Toddy
Pour into a mug:
2 oz. bourbon
1 oz. honey simple syrup (need to look up a recipe)
2 splashes of lemon juice
Add Earl Grey lavender tea bag on pour hot water over.
Brew, stir, enjoy.
Now THAT is probably the most useful cocktail yet. :-D I actually love Earl Grey tea!
DeleteAnd I found this also very simple "recipe" for honey simple syrup in this blog article.
DeleteAdd warm water to honey (1:1 for cocktails; 1:2 for other uses). Mix and store in a squeeze bottle or mason jar. I have hardened honey and I'm going to make some right now.
https://www.feastingathome.com/honey-simple-syrup/
I’m not really a cocktail maker but for Christmas I stick with the classic Hot Whiskey and Irish Coffee, as made by my dad as he makes the best ones!!
ReplyDeleteHot Whiskey:
Whiskey - Jameson’s of course (~50ml, but who measures!!)
Two teaspoons brown sugar
Hot water
Lemon slice with cloves
Irish Coffee:
Freshly brewed coffee (~150ml)
Whiskey - again Jameson’s! ~50ml
1 teaspoon brown sugar
Good dollop (~ 2 tablespoons) good (double) cream - if your in Ireland I personally think Avonmore is the best but it’s up for debate!!
Oh deliciousness! I am a big fan of Irish coffee especially when drinking it in Ireland. :-D
DeleteThe limit to my drinking: I make my adult hot chocolate with real bittersweet chocolate and whole milk, and.top it with a shot of Bailey's.
ReplyDelete