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 1 ounce of grenadine.

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

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! 🙂

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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 to put 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!

*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. 😉

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.

Bacardi Rum Punch

I think I’m going to go ahead and start posting drink recipes every Friday – mainly because these will probably be the most likely things to cause people to run to the store and buy something to complete the recipe, and the weekend typically provides ample time to do that! I’ll try and mix it up between non-alcoholic and those containing liquor!

Today’s is definitely a liquor drink – I made it for a large group of friends and everyone was demanding the recipe, so here it is! Rum has long been my liquor of choice – there aren’t many drinks made with it that I don’t like – so this is naturally one of my favorite drinks of all time. The best part is that you can make it ahead of time and then serve it later!

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In a large pitcher, combine 8 ounces Bacardi rum, 8 ounces triple sec, and 4 ounces raspberry pucker. Raspberry pucker is a pretty off the wall liquor, I know, so if you don’t have it and feel like you’ll never use it again if you were to buy it, you can either skip it entirely or use another red-based liquor. 2 ounces of grenadine would work, too. But I have to confess, I was even a little leery when I bought my bottle of raspberry pucker and it didn’t take it very long to get almost gone!! It’s fabulous for giving a little extra flavor to almost any tropical based drink.

On top of the liquor, add 4 cups of Pineapple-Orange-Banana juice. The kind I buy is by Dole and it’s usually between $2-3 for a 59 ounce bottle. Pineapple Orange Banana is basically the most awesome base for tropical drinks, especially because it works with drink recipes that call for either pineapple or orange juice. Using the combo gives a slightly different flavor but it’s still fabulous! (There’s also a ton of tropical drinks that call for both pineapple AND orange juice, which this is also, obviously, excellent for.)

Stir everything together and stick it in the fridge until you’re ready to serve. Just before serving, add 4-5 cups (or 3 cans) of any clear soda. I really like Black Cherry Citrus Fresca for this, which has a ton of flavor, but you can use Sprite, Ginger Ale, 7-Up, or any other clear soda you prefer.

Serve it over ice in your favorite glasses!

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Full Recipe:

Bacardi Rum Punch

Yield: 10-12 servings

Ingredients:

8 ounces Bacardi White Rum
8 ounces triple sec
4 ounces raspberry pucker
4 cups pineapple orange banana juice
3 cans Black Cherry Citrus Fresca

Process:

1) Combine rum, triple sec, and raspberry pucker in a large pitcher.

2) Stir in pineapple orange banana juice. Refrigerate until ready to serve.

3) Add Black Cherry Citrus Fresca, stir 1-2 times (just enough to mix flavors without removing the carbonation) and serve over ice in your favorite drink glasses.