Pirate’s Cape Cocktail (Copy-Cat of Royal Caribbean International)

If you’re anything like me, you love the Caribbean and all the wonders it has to offer. Personally, I adore cruising. I think it’s one of the most wonderful ways to vacation. I happen to be a loyal cruiser of Royal Caribbean International. For those who have been on their Caribbean cruises before, you’re probably familiar with their “Drink of the Day” special. Each day, they will offer a specific cocktail and a specific shooter for $7.75.

Me being me, I made a point to save the description of the “drink of the day” that was offered each of the ten days of my last cruise this past January. One of those drinks was called a Pirate’s Cape, and I believe I have successfully recreated it, and wish to pass this amazingly delicious drink on to you!

Pirate's Cape (RCCL Copy)

The best part about this drink is that it’s super easy – just throw everything into a cocktail shaker with ice, then shake, strain, and serve! It’s 2 ounces of Captain Morgan, 1 ounce of blackberry brandy, 2 ounces each of orange juice and pineapple juice, and 1Ā ounce of grenadine.

Serve in a highball glass filled with ice and, if you’re feeling fancy, garnish with orange or pineapple. šŸ™‚

Pirate's Cape (RCCL copy)

And, just for some added atmosphere, here’s a photo from my recent trip to St. Thomas – of a cape which likely housed pirates a couple of centuries ago!

St Thomas Cape

Hopefully you enjoy this cocktail as much as I did – come on summer, you’re almost here! šŸ™‚

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Heavenly Mai Tai

Happy snowy Saturday! As promised in last Saturday’s Coconut Chicken recipe, here’s my take on the ever-popular tropical Mai Tai drink. This is without a doubt one of my favorites to make and drink, but be warned – it’s deceptively strong!

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This is a shaken drink, so you’ll need toĀ putĀ some ice into a cocktail shaker and then fill a hurricane or sangria glass with ice. To the shaker, add 2 ounces of Bacardi Gold, 1 ounce of Disaronno, one ounce of grenadine, and four ounces of pineapple juice. Shake vigorously for a few seconds and then strain into the prepared glass. Float 1/2 an ounce of Captain Morgan Spiced Rum on top of the drink and serve!

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This is sure to be a hit at any party – or if you’re snowed in on a cold February Saturday!

Full Recipe:

Heavenly Mai Tai

Yield: One drink

Ingredients:

2 ounces Bacardi Gold Rum
1 ounce Disaronno
1 ounce grenadine
4 ounces pineapple juice
1/2 ounce Captain Morgan Spiced Rum

Process:

1) Fill a hurricane glass or sangria glass with ice, and then add ice to a cocktail shaker.

2) Add Bacardi, Disaronno, grenadine, and pineapple juice to shaker and shake vigorously for a few seconds.

3) Strain into prepared glass. Float Captain on top of drink and serve!

St. Patrick’s Day Drinks

Happy St. Patty’s Day to all! As promised, following are several drinks to help you get in the spirit tonight!

Let’s start off with the crowd pleaser…

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This is my version of the famous Irish Crush featured at Looney’s Pub. Any “crush” drink features fruit juice, especially orange juice, and this one is no different!

In a cocktail shaker with ice, add 2 ounces of Jameson whiskey, 1/2 an ounce of blueĀ curaƧao, and 4 ounces of orange juice. Shake until combined and then strain into a glass filled with ice. Fill the remainder of the glass with Sprite and serve!

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The blue color of theĀ curaƧao mixed with the orangey-yellow of the orange juice is what creates the green color. The pigmentation of the blueĀ curaƧao is really dense, so that’s why you only need 1/2 an ounce to create the green!

Looney’s Irish Crush

Yield: 1 drink

Ingredients:

2 ounces Jameson whiskey
1/2 ounce blueĀ curaƧao
4 ounces orange juice
2-3 ounces Sprite, depending on glass size

Process:

1) Fill a glass with ice and set aside.

2) In a cocktail shaker with ice, mix Jameson, blueĀ curaƧao, and orange juice. Strain into prepared glass.

3) Fill remainder of glass with Sprite and serve.

Next up are a couple of shooters that I promise won’t disappoint!

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Some shooters are vastly complicated and involve all kinds of mixing and layering, but this one and its counterpart are super easy. For the Irish Sweetie (also known as a caramel apple), just mix 1 ounce of butterscotch schnapps with 1 ounce of apple schnapps.

Its counterpart (not pictured) I refer to as “Liquid Gold.” You still start with 1 ounce of butterscotch schnapps, but then add 1 ounce of Jameson whiskey on top instead of apple schnapps.

Last but not least, for the classiest among you, my version of the famous “Apple-tini” drink.

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This one is another cocktail shaker drink. So, fill a shaker with ice and then add 2 ounces of vodka and 2 ounces of apple schnapps. Shake to combine, then strain into a martini glass. Fill the remainder with sprite (maybe 2-3 ounces) and serve!

Apple-tini

Yield: 1 drink

Ingredients:

2 ounces vodka
2 ounces apple schnapps
2-3 ounces Sprite

Process:

1) Fill a cocktail shaker with ice. Add vodka and apple schnapps and shake to combine.

2) Strain into a martini glass and top with sprite. Serve immediately.

Barbados Sunrise

The temperature is slowly creeping back up, but I’m still wishing for summer, so here’s a super-fab summer drink for you all! (Tune in on Monday for some St. Patty’s Day themed drinks!)

This is a layered drink, so it does take a tad bit of skill, but once you get the hang of it, layering is pretty simple!

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I love tropical drinks, and I especially love “sunrise” drinks, so this is like the epitome of perfection for me! Start off by mixing 1 ounce of Bacardi Rum and 3/4 ounce of blue curaƧao in a small glass and set that aside. (I have little parfait glasses that work perfectly for holding 2 ounces or so of liquid.)

Fill a collins glass (or other tall glass) with ice and then pour orange juice about 2/3 of the way up. (The amount will vary, of course, based on the size of your glass, but it’ll probably be about 6-8 ounces.) Ā Then, slowly pour about 1/2 an ounce or so of grenadine syrup into the middle of the juice. Since it’s heavy, it will settle to the bottom.

Now comes the tricky part! Take your small glass of rum and blue curaƧao and slowly pour it over the back of a spoon so it flows slowly into the glass and sits on top of the orange juice. Ta-da, that’s it! You’re done!

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Of course, all the liquor is on top, so you’ll want to stir it before drinking, but just be aware that it looks like horrible dirty dish water once it’s mixed!

Full Recipe:

Barbados Sunrise

Yield: 1 drink

Ingredients:

1 ounce Bacardi rum
3/4 ounce blue curaƧao
6-8 ounces orange juice
1/2 ounce grenadine

Process:

1) In a small glass, mix rum and blue curaƧao. Set aside.

2) Fill a Collins glass with ice and pour in orange juice, then slowly pour grenadine into the center so it settles to the bottom.

3) Carefully pour theĀ rum and blue curaƧao mixture over the back of a spoon so it slowly pours on top of the orange juice. It is lighter than the juice, so it should sit on top of it. Serve immediately!

Strawberry Citrus Sangria

I know I just did a sangria last week, but this one is a white-grape wine based sangria, so it’s a little truer to the traditional, since last week‘s featured a berry based wine.

I really find that sangrias are fabulous for not only entertaining, but also the day after you’ve opened a bottle of wine and you still have some wine leftover, if you’re looking to make just a drink for yourself or you and one other person. (In my case, this was the wine leftover from when I made that white wine cranberry chicken!) So, this one will be for just 1 serving of sangria.

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In a sangria glass, put 2 strawberries and some lemon slices. Pour about 3/4 cup of dry white wine over the fruit, along with 1 ounce of triple sec and 1/4 cup Dole Strawberry-Orange-Banana juice. Put this in the fridge and let it soak in for at least an hour!

After this has fermented for a bit, add ice and 2-3 ounces of a clear soda, like sprite. Enjoy immediately šŸ˜‰

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Full Recipe:

Strawberry Citrus Sangria

Yield: 1 serving

Ingredients:

2-3 strawberries, capped
2-3 lemon slices
3/4 cup dry white wine
1 ounce triple sec
1/4 cup Dole strawberry-orange-banana juice
2-3 ounces Sprite or other clear soda

Process:

1) In a sangria class, combine fruit, wine, triple sec, and juice. Place in the fridge for at least an hour.

2) After wine mix has fermented, add ice and soda to glass. Serve immediately.

Berry Kiwi Sangria

If you’re anything like me, you have a love affair with wine that’s like none other. White, blush, red, dry, bitter, sweet – it doesn’t matter, I love them all. I’m “that person” when you’re dining out at a restaurant that makes wine recommendations from the wine list based on what dish you ordered.

And, though wine is fabulous all by itself, it’s even better when you mix it with other things to make a delightful drink called a sangria. Sangria comes in all kinds, with every imaginable wine as a base. The traditional sangria began with a red wine, but many restaurants offer at least 3 different sangria varieties on their cocktail menu, with a ton of different flavor profiles. Overwhelmingly, however, sangrias usually have a citrus or berry undertone.

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Since sangria is a great entertaining drink similar to punch, this recipe will be for a full pitcher of it. So, in a large glass pitcher, combine 1 bottle of a berry-based wine (I like JazzBerry by Boordy Vineyards, but there are loads of other berry wineries out there!) along with 1 cup of tripe sec and 2 cups of Dole Strawberry-Orange-Banana juice. Add 3 sliced kiwi fruits, 1 sliced lemon, and about a cup of fresh strawberries (capped). Stir to combine and let sit in the fridge until you’re ready to serve. (The longer it sits, the more the fruit will ferment into the wine!)

Once you’re ready to serve, add two cans (or about 2 and 1/2 cups) of your favorite clear soda. Sprite is good for not adding a lot of extra flavor, but Fresca makes several varieties of fruity sodas that will give it an extra kick! Serve in sangria or wine glasses and garnish with additional fresh fruit.

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Full Recipe:

Berry Kiwi Sangria

Yield: about 8-10 servings

Ingredients:

1 bottle berry-based wine
1 cup triple sec
2 cups Dole strawberry-orange-banana juice
3 kiwi fruits, peeled and sliced
1 lemon, sliced
1 cup fresh strawberries, capped
2 cans or 2 & 1/2 cups of clear soda

Process:

1) In a large glass pitcher, combine fruit, wine, triple sec, and juice. Stir to combine. Refrigerate until ready to serve.

2) Just before serving, add soda to pitcher. Stir lightly and serve in sangria glasses or wine glasses filled with ice and garnished with fresh fruit.

*Valentine’s Week* Chocolate Martini / Peppermint Hot Cocoa

Happy Valentine’s Day to all! As a finish to my Valentine’s Day themed week, here’s two fabulous sweet, chocolatey drinks that are sure to be a fabulous cap to any romantic evening. (How convenient that Valentine’s Day fell on a Friday so I could finish off with my weekly Friday drink post!)

Of course, if these sound like too much effort, a shared bottle of wine wouldn’t hurt either. šŸ˜‰

First up is the strong one, for you dessert drink lovers. I really like this blended, but it’s easy to make as a shaken cocktail, also!

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If you want to be really fancy with it, rim your glasses with a mix of cocoa powder and powdered sugar. (A teaspoon of each should do.) Mix those up in a shallow dish wide enough for your martini glasses and use a spoon to make a ring of it that’s about the same size as the rims of your glasses. Dip the glasses in a shallow dish of water (only a fraction of an inch in), shake off the excess, and then dip the glasses in the cocoa mixture.

Rimming 1

Turn them right side up and set them aside while you make your drink.

Rimming 2

In a blender, combine 1 scoop of chocolate ice cream, 1/2 cup chocolate milk, 2 ounces RumChata, 2 ounces Creme de Cacao, and 2 ounces Kahlua. (You could also replace the RumChata with Bailey’s, which I think might be a more popular liquor in most households.) Blend for a few minutes or until it’s well combined and there’s no chunks of the ice cream. Pour into 2 martini glasses and serve with whipped cream and a sprinkle of the cocoa mix you used to rim the glasses!

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If you’d rather have a shaken drink, replace the ice cream with an additional 1/2 cup of chocolate milk and shake everything together in a cocktail shaker instead.

Next up is the hot chocolate mix!

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This is a recipe for a dry mix that can be stored for up to three months and makes about 6-7 servings or so. I typically make a bunch of it starting around Thanksgiving and always keep some on hand throughout the whole winter! If you don’t have any candy canes left over from Christmas you can always leave them out, or buy some generic peppermint candies at the grocery store.

In a food processor, add 1 cup instant nonfat dry milk powder, 1 cup powdered sugar, 1/2 cup cocoa powder, 1/2 cup white chocolate chips, and 2 candy canes (or 10 round peppermint candies) that are crushed into small pieces. Pulse it together until everything is combined and the white chocolate chips and peppermint candy pieces have been ground up finely.

When you’re ready to serve, put 1/3 cup of the mix into a mug and heat 6 ounces of milk in a separate cup. Pour the hot milk overtop of the mix, stir, and serve! Top with whipped cream and a candy cane, if desired. You could also add an ounce or two of Baileys, which I have found tastes fabulous in peppermint drinks. (A peppermint latte with Baileys – heaven!)

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Full Recipes:

Blended Chocolate Martini

Yield: 2 servings

Ingredients:

1 tsp powdered sugar
1 tsp cocoa powder

1 scoop chocolate ice cream
1/2 cup chocolate milk
2 ounces RumChata (or Bailey’s)
2 ounces Creme de Cacao
2 ounces Kahlua

Process:

1) Combine powdered sugar and cocoa powder in a shallow dish, making a circle with the mixture about the size of the rim of your chosen glasses.

2) Dip the rim of a glass in the water about 1/4 inch, shake off the excess, and then dip it in the cocoa mixture. Repeat with second glass, then set aside.

3) In a blender, add ice cream, chocolate milk, RumChata, Creme de Cacao, and Kahlua. Blend 1-2 minutes or until smooth. Pour into prepared glasses and garnish with whipped cream and leftover cocoa mixture!

Peppermint Hot Cocoa Mix

Yield: About 6-7 servings

Ingredients:

1 cup instant nonfat dry milk powder
1 cup powdered sugar
1/2 cup cocoa powder
1/2 cup white chocolate chips
2 candy canes (or 10 peppermint candies), crushed

Process:

1) Combine all ingredients in a food processor.

2) Pulse until combined and chocolate chips and candy pieces are finely ground.

3) Store in an airtight container for up to 3 months.

To serve: put 1/3 cup of the mix into a mug. Heat 6 ounces of milk in a separate container. Pour the hot milk over the mix, stir well, and garnish with whipped cream and a candy cane.