This is the Puerto Rican version of an “Egg-Nog”, made with coconut cream, condensed milk, Christmas spices and of course a liberal helping of rum! This recipe is egg free.
It’s served well chilled in cups with a sprinkle of cinnamon and nutmeg over the top, however for something more sofisticated pour into martini glasses, garnished with a short stick of cinnamon and dusted with some grated nutmeg, Feliz Navidad!
10 servings – Gluten free*
2 cans coconut cream
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
1 – 2 cups rum
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1. Put all the ingredients in a blender and blitz for a minute or so until frothy.
2. Refrigerate until well chilled.
Serve and enjoy responsibly….
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently
Add the vodka, triple sec, grapefruit juice, syrup and Frank’s RedHot Sauce.
Strain into chilled Collins glasses.
Garnish with grapefruit wedges
Enjoy this fruity zinger responsibly….
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.
As you start to track down those favourite cocktail recipes, you’ll come across ‘Simple Syrup’ as a key ingredient especially for the classic cocktails like the ‘Old Fashioned’, ‘Daiquiris’, ‘Fizzes’ and ‘Sazerac’. You can either buy it, as Gomme (or Gum) Syrup or just make it, the recipe is very simple.
The only difference between a simple syrup and the Gomme version is the addition of Gum Arabic, which stabilizes the sugar and stops sugar crystals forming in the syrup. It can also add a soft velvety texture to your cocktail, however food grade Gum Arabic is hard to source, if you do want to add it dissolve the gum in an equal quantity of water and add to the syrup below
2 parts white granulated sugar
1 part water
Add the sugar and water in a pan and bring to a boil, gently shaking the pan to help the sugar dissolve. Never Stir as this will cause it to crystallise.
Once the sugar has fully dissolved and the liquid is clear, take off the heat and allow to cool, leaving it to boil too long will make the syrup to thick and too sweet.
Once fully cooled, bottle and use in your favourite cocktail.
The syrup should last for about a month if bottled in tight lidded sterile bottles and stored in the fridge.
A popular alternative to using white sugar, which gives a clear syrup, is to use Demerara Sugar. This gives a richer more mellow flavour but results in a brown coloured syrup which will colour your cocktail, the choice is yours….
We were trying out cocktail recipes at the weekend, getting some pre-party season ‘mixologist’ practice in and getting that all important key cocktail menu together and this is DEFINITELY on the list. It’s luscious and creamy and is very easy to make too!
50 ml Bourbon
250 mls of a good quality Chocolate Ice Cream
Place the Bourbon and Ice Cream into a blender
Blend until smooth and a thick milkshake consistency.
Pour into a Milkshake glass and add a straw
These are easy to drink, just be careful not too get brain freeze and fall over….
This is my favourite Cocktail, it’s a strong one so don’t plan on drinking too many, otherwise plan a day in bed the following day..
The drink was invented and named by fictional secret agent James Bond in Casino Royale.
“A dry martini,” [Bond] said. “One. In a deep champagne goblet.” “Oui, monsieur.” “Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?” “Certainly, monsieur.” The barman seemed pleased with the idea. “Gosh, that’s certainly a drink,” said Leiter.
Bond laughed. “When I’m…er…concentrating,” he explained, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.” Ian Fleming, Casino Royale
This is one of my favourite Cocktails, second only to the Vespa Martini. It’s Brazil’s national cocktail a wonderfully refreshing, zesty lime flavoured beverage that doesn’t taste too alcoholic and it’s very easy to make too!
50 ml (1⅔ fl oz) cachaça
½ Lime cut into 4 wedges (or tahiti lime, but not green lemon)
2 teaspoons crystal or refined sugar
Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using a muddler or a wooden spoon handle).
Fill the glass with crushed (or shaved) ice and add the Cachaça.
A wide variety of fresh fruits can be used in place of lime. In the absence of Cachaça, vodka can be used, making a Caipiroska or saki for a Caipirosaki.