Lush Island Cocktail

We are dreaming of sandy beaches and warm weather. Here’s a recipe for a cocktail to take you there too.

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Ingredients

  • Ice cubes
  • 6 tablespoons pineapple juice
  • 1/4 cup orange juice
  • 1/4 cup Malibu rum or other coconut-flavored rum
  • 2 tablespoons light rum
  • 2 tablespoons gold rum
  • 2 tablespoons dark rum
  • 2 pineapple wedges
  • 2 orange slices

Directions

  1. Fill cocktail shaker with ice; add pineapple juice, orange juice, and all three types of rum.
  2. Cover and shake until very cold.
  3. Fill 2 short glasses with ice.
  4. Strain cocktail mixture over, dividing equally.
  5. Garnish with pineapple wedges and orange slices.
Here’s a glass to enjoy your Lush Island cocktail in.
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Blizzard – Creamy Cocktail

A deliciously warm cocktail to keep you toasty in chilly weather. Recipe is for one mug.

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Ingredients

1 1/2 ounces Irish whiskey or rum

1/2 ounce hazelnut liqueur, such as Frangelico

1/2 ounce Irish cream liqueur, such as Bailey’s

Hot coffee

Dollop of whipped cream

Directions

In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream. Top with coffee. And finish it off by garnishing the cocktail with whipped cream. Serve immediately in a mug.

Here is a mug that looks just as comfortable as the cocktail:

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FROLIC – Pomegranate Martini

Two great ingredients for the season: Pomegranate and Cointreau

 

Ingredients

1/4 cup sugar
3/4 cup vodka
1/2 cup pomegranate juice
1/3 cup fresh lime juice
1/4 cup Cointreau
lime slices, for garnish

 

Directions
Chill 4 martini glasses. Meanwhile, in a small saucepan, bring the sugar and ¼ cup water to a simmer. Remove from heat and let cool.
In a large pitcher, combine the sugar syrup with the vodka, juices, and Cointreau. Add 2 cups ice and stir until well chilled.
Strain the martinis into the chilled glasses; garnish each with a lime slice.

 

Here is a festive glass you can put your martini in:

FROLIC – Apple Mojito Mocktail

This week’s FROLIC inspiration is twofold; one we are still in apple season, two my little one is celebrating her 1st birthday!

 

Ingredients:

100 ml Good apple juice
2 tsp Sugar or 20 ml of sugar syrup
15 ml Fresh lemon juice
15 ml Fresh lime juice
Soda water
10 – 12 Fresh mint leaves
Crushed Ice

 

Method:
Bash the mint and sugar in a bowl to release the taste. Add the crushed ice to high-ball glass, then add the lemon juice, lime juice and the mint. Pour the apple juice over the ice and top up with soda water. Garnish with a slice of a sprig of mint and a slice of lime

 

FROLIC – Bourbon Cider

One of my favorite things about the fall is apples and with apples comes cider, so today’s inspiration

 

INGREDIENTS
1 cup sugar
2 tbsp. whole cloves, crushed
1 3″ piece fresh ginger, peeled and thinly sliced
1 cinnamon stick
3 oz. apple cider
1½ oz. bourbon
1 tsp. fresh lemon juice
Dried apple slice, to garnish

 

INSTRUCTIONS
1. Boil 1 cup water in a small saucepan. Remove from heat; stir in sugar, cloves, ginger, and cinnamon; let sit for 1 hour. Strain and chill syrup.

2. Mix ¾ oz. ginger syrup, cider, bourbon, and juice in a shaker with ice; shake to chill. Strain into a martini glass; garnish with apple.

 

And here is a great glass to add to your registry to drink your new cocktail in

FROLIC – Black Devil Martini

In the spirit of Halloween this week’s, here is very simple recipe which is all about dressing it up

 

INGREDIENTS

2 oz. dark rum
1/2 oz. dry vermouth

 

DIRECTIONS

Stir and strain into chilled martini glass, garnish with olive.

 

Here is a great glass to sip this martini in.  Don’t forget to add it to your wedding registry

 

FROLIC – Fig sidecar

Today’s signature cocktail inspiration is inspired by this lovely fall weather we are having and the love for all things with figs

 

Ingredients:

2 ounce(s) fig infused Remy 1738
1 ounce(s) Cointreau
1 ounce(s) fresh lemon juice
Lemon twist, for garnish
For the fig infused Remy 1738 Cognac:
1 black mission figs, destemmed and cut in half
1 bottle(s) (750 mL) Remy Martin 1738 Cognac
Brown sugar syrup
For the spiced brown sugar simple syrup:
NaN mls brown sugar
NaN mls water
3 cloves
2 cinnamon sticks
1 vanilla bean, split
Directions

1. Add ice to a mixing glass and add all ingredients. Shake and pour into a chilled martini glass with a sugared rim. Garnish with a spiral lemon twist.

2. For the fig infused Remy 1738 Cognac: Fill a 2 Liter mason jar with the figs. Fill the 2 Liter mason jar with 90% Remy 1738 Cognac and the remaining 10% with Homemade Spiced Brown Sugar Simple Syrup.

3. Cover lid and refrigerate for one week to allow flavors to infuse. Strain through a cheesecloth or filter to remove figs, seeds or sediment. Pour contents into clean bottle and label.

 

4. For the spiced brown sugar simple syrup: Put brown sugar and water in a medium sized saucepan and bring to a boil. Reduce heat to medium low and add cloves, cinnamon sticks and split vanilla bean. Simmer for an additional five minutes. Remove from heat and let cool. Strain through a cheesecloth or filter to remove cloves, cinnamon sticks and vanilla bean. Cover and refrigerate.