Do you remember Hi C fruit punch? Getting bright red smile lines from the corners of your lips up to your cheeks? Do they even sell that stuff anymore? Probably not with all the sweeteners and dyes I’m sure it was made from. Apparently such things are horrific and we were lucky to survive childhood consuming all those body damaging products. Reward yourself for making it to adulthood unscathed with a drink sure to stir up all kinds of nostalgic taste memories, and provide you with a little kick! Fruit punch taste with the addition of alcohol. Oh yeah!
Not only is my friend Bethany an excellent cook, she also enjoys mixing cocktails. It’s one of her many endearing qualities. She threw together this little drink while we were visiting and it was delicious! We decided to name it the Kihei Killer. Enjoy!
from Bethany’s Bar
2 ounces pina colada mix
2 ounces orange juice
2 ounces vodka
4 ounces Malibu Black
1 ounce pineapple juice
dash of grenadine
Mix well over ice and strain into glass.
There are similar versions of this drink around. Similar, but not nearly as good. You may have heard them called a Bahama Mama, Rum Runner or The Bucket. It’s famous in my family as “that thing Lizzy makes that’s sooooo good and totally full of alcohol”. Lizzy is my baby sister Elizabeth. She’s a bartender and she made up this drink. She loves pirates, mostly the Johnny Depp variety. Especially when he says “Elizabeth”. So, she named it Pirate’s Punch. It’ll make you walk and talk just like Depp’s “Jack Sparrow“. Ahem. Sorry. Captain Jack Sparrow.
I’ve never really understood the concept of not mixing your liquor. I hear it all the time. It goes something like this. “Oh, I can’t have a Cosmo because I’ve been drinking Mai Tais all night. I don’t want to mix my drinks.” Tangent…I just realized my cosmopolitan recipe isn’t posted on this blog. Horrors! Must fix that soon! Back to the Long Island. It slaps you upside the head and says “Just throw it all in there!”. This bar staple has five different kinds of alcohol. Talk about mixing drinks! Pretty much the only thing it DOESN’T have is tea!
I went thru a lot of product testing to come up with this recipe. For hours I slaved, tasting batch after batch to ensure a perfect drink experience. The things I go thru for you. Really. I wanted something island-y that would harken me back to days spent curling my toes in warm soft sandy beaches. I fell in love with Mai Tais at the same time I discovered fish tacos. Ahhhh, Maui – heaven. Mai Tais on the island are full of fruity deliciousness. However, I didn’t want it to be so fru-fru that you’d need to drink an entire pitcher to have a buzz. These are grand. Sure to provide a truly tropical feeling right in your own backyard. Try them. You’ll see. They are perfection.
The Perfect Mai Tai
makes 1 gallon
2 cups light rum
2 cup dark rum
1 cup Triple Sec
1 cup Amaretto
1 cup simple syrup
10 limes, juiced
4 cups orange juice
4 cups pineapple juice
In a large jar or drink cooler, combine the light rum, Triple Sec, Amaretto, simple syrup, lime juice, orange juice and pineapple juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice. Top each glass with a floater of dark rum for a pretty presentation, or add the dark rum and combine for use as a punch.
Sangria is about the only way you can get me to drink red wine. I’m just not into it. Add enough fruit and sugar and then I’m all over it. This recipe is bursting with fruity goodness along with a healthy dose of rum. Enough rum to cover up the red wine taste. Perfect for lazy summer
days spent doing nothing while the kids play evenings with your spouse after the kids are in bed. Right. That’s the only time I drink it. I have made this with regular white rum as well as spiced rum. Both are delicious. Enjoy!
- 1 lemon
- 1 lime
- 1 orange
- 1 1/2 cups rum
- 1/2 cup white sugar
- 1 (750 milliliter) bottle dry red wine
- 1 cup orange juice
- Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours (or overnight) to develop the flavors.
- When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.
Happy Friday! Start the weekend off right with a daiquiri. No blender needed for this perfect cocktail. Created in 1898 by an American engineer working at the Daiquiri copper mines near Santiago de Cuba, this drink will knock you silly and make you ask for another immediately after you come to. Plenty of rum, and not much else! Enjoy!
(makes 1 cocktail)
3 parts Bacardi
1 part fresh lime juice
1 part simple syrup (equal parts water & sugar combined until sugar is dissolved)
Combine all ingredients in a cocktail shaker and fill with ice. Shake vigorously until chilled and strain into a chilled glass.
Happy Christmas Eve!! If you have time to read this today, I congratulate you for being totally prepared and on top of your game. You can join with me in pondering a most important holiday question. Who named eggnog? I mean, could you come up with a more unappealing sounding drink? Apparently so – according to my sources. When the drink came to America and we started adding rum to it, we could have named it egggrog – since “grog” was the term for rum at the time. Say it with me…grrrroooogggg. Ewww. Suddenly nog doesn’t sound so bad. Also, I’m very thankful that the drink evolved past adding wine or beer to it. Wine? With a creamy egg drink? Gross. Eggnog is one of those things you either love or hate. I’m in the love category. Love it as I do, I still can’t drink that much of it because it’s just so incredibly rich. When I do pour myself a glass, I add Sprite to cut the thickness and give it a little fizzy kick. In years past I’ve thrown away most of my half-gallon because I just can’t drink it all before it’s gone bad. This year, I vowed to find some way to use it up and my search for a noggy recipe led me to this delightful pound cake. Continue reading
Our worship pastor at church is currently on vacation in Hawaii. How nice to be him. He’s posting gorgeous pictures of sandy beaches and brilliant blue skies. I spent my time today huddled in my freezing garage waiting for the few brave souls who could bear the wet dreary 55° day to come check out my stuff for sale. Why is it that every time my neighborhood garage sale happens, it’s remarkably crummy weather? Oh that’s right. I live in Seattle. And it’s May. As I was preparing for my morning tomorrow at church I decided this batch of island vacation cupcakes would be a perfect way to ease the jealousy of the rest of the church volunteers. I’m sure I’m not the only one who is wishes I could be somewhere tropical, sipping a frosty beverage and listening to the lulling sounds of waves crashing on a pristine beach. And I don’t even really like sand. But I need a vacation. I’d be willing to deal with a beach to get one. Continue reading
Tres Leches Cake is named exactly what it is. Three milk cake. I love cultures that just call things what they are. Not like in America where we park in the driveway. But I digress. I saw tres leches on many menus when I was in Costa Rica a few years ago as it is a traditional Latin American dessert. It’s a pretty simple idea that when done right is pure evil. Take a light sponge cake and soak it in a mixture of cream, sweetened condensed milk and evaporated milk. The combination of those milks plus a couple of my own special ingredients took a basic cake mix and made it phenomenal. Anyone can make this. It is insanely easy. Continue reading