We are dreaming of sandy beaches and warm weather. Here’s a recipe for a cocktail to take you there too.
- 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
Fill cocktail shaker with ice; add pineapple juice, orange juice, and all three types of rum.
Cover and shake until very cold.
Fill 2 short glasses with ice.
Strain cocktail mixture over, dividing equally.
Garnish with pineapple wedges and orange slices.
Here’s a glass to enjoy your Lush Island cocktail in.
A deliciously warm cocktail to keep you toasty in chilly weather. Recipe is for one mug.
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
Dollop of whipped cream
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:
Two great ingredients for the season: Pomegranate and Cointreau
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
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:
This week’s FROLIC inspiration is twofold; one we are still in apple season, two my little one is celebrating her 1st birthday!
100 ml Good apple juice
2 tsp Sugar or 20 ml of sugar syrup
15 ml Fresh lemon juice
15 ml Fresh lime juice
10 – 12 Fresh mint leaves
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
One of my favorite things about the fall is apples and with apples comes cider, so today’s inspiration
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
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
In the spirit of Halloween this week’s, here is very simple recipe which is all about dressing it up
2 oz. dark rum
1/2 oz. dry vermouth
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
Today’s signature cocktail inspiration is inspired by this lovely fall weather we are having and the love for all things with figs
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
2 cinnamon sticks
1 vanilla bean, split
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.