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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  • 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


  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.

Blizzard – Creamy Cocktail

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

Hot coffee

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:


FROLIC – Pomegranate Martini

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:

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



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

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.

FROLIC – Queen’s Park Swizzle

Today’s inspiration comes from England with the diamond jubilee .  The main link being the use of the word Queen in the name and it being from a commonwealth country.  Still it has Angostura bitters which is one of my favorite things to have in a cockatil



3 ounces rum
1/2 ounce simple syrup
6 to 8 mint
3 dashes Angostura bitters

Glass Type: Collins glass


Combine the rum,* the simple syrup,** the lime juice, the shell of the lime, and the other ingredients in a tall, 12- to 16-ounce glass.

Pour in a cup of shaved or very finely cracked ice and swizzle — you know, stick your swizzle stick in it and twirl it between your palms until the glass frosts. (That swizzle stick? Not the plastic thing that airlines give out, but a long, straight stick with short branches radiating from the bottom; if, as is likely, you don’t have one, be creative.) Intubate with a straw and serve. Drink slowly, if possible.


* The original recipe calls for not one of the light, suave rums made in Trinidad, but rather a heavy, fragrant Demerara rum, from nearby Guyana. Trinidad’s rum industry didn’t really kick into high gear until World War II, y’see, and before that they seem to have made do with what was lying around the ‘hood. If you’re butch enough, go Demerara — Lemon Hart is an excellent brand (Do not use the 151-proof).

** A true Trini would be insulted if you used white, refined sugar. So take 8 ounces (by weight) of blond Demerara sugar, or “Sugar in the Raw,” melt it in a cup of water over low heat, and let it cool (it’ll keep it the fridge indefinitely). Or just say to hell with it and use 2 teaspoons superfine bar sugar.

FROLIC – Summer Bearing

Today’s FROLIC is inspired by the beautifully warm weather we are having today in Chicago


Summer Bearing

Combine these ingredients in a shaker:
1 1/2 oz. Rehorst gin
1/3 oz. fresh raspberry syrup
1/4 oz. fresh lemon juice
1/4 oz. simple syrup
2 blackberries

Muddle to crush the blackberries and combine the flavors. Add ice. Cover and shake; double-strain into a Champagne flute. Top with Prosecco and garnish with a lemon twist.