PainKiller cocktail

 

 

 

 

PainKiller

PainKiller

This is the time of year when pineapples are at their most flavourful and found in most grocery stores. This is the perfect cocktail to take advantage of pineapple’s sweet juice, which blends with other wonderful tropical flavours of rum, orange and coconut.

The Painkiller cocktail came from the Soggy Dollar Bar on the British Virgin Islands. Its creator never gave up the exact recipe so people have had to develop their own variations. Here’s mine!

 

Ingredients

2 oz Brugal Anejo Rum

2 oz pineapple juice

2/3 oz orange juice

2/3 oz coconut cream

Pineapple wedge and leaf to garnish

Method

Combine all ingredients into a cocktail shaker and shake vigorously. Give it a few extra shakes than usual to ensure the coconut cream is well mixed in with the other ingredients. Strain into a tall glass filled with ice. Place a wedge of pineapple on the rim and include a washed pineapple leaf if desired.

Tips

Use fresh juice for the best flavour. When shopping for a pineapple, choose one that’s almost completely yellow from the bottom up. These are the ripest and will have the best flavour.

Atlantic Breeze

Atlantic Breeze

Atlantic Breeze

I like to pick up drink recipes during tropical vacations. The Atlantic Breeze, which I came across while visiting the Cayman Islands, is refreshing enough to make you feel like you’re on vacation even when you aren’t. The flavours start with sweet vanilla, followed by light apricot, pineapple, tart lemon and dry aged rum.

Ingredients

1 1/2 oz Brugal Anejo Rum

1/2 oz Bols Apricot Brandy liqueur

2 1/2 oz Pineapple juice

1/2 oz Lemon juice

1/4 oz Galliano Liqueur

Garnish with an orange wheel

Method

Pour all ingredients except the Galliano into a tall glass filled with ice. Stir and then float the Galliano on top. Garnish with an orange wheel and enjoy.

Tips

This drink is a breeze to make. Floating the Galliano on top allows the rich aroma and sweet flavour of vanilla to be the first to reach your senses.

Weekender

WeekenderWeeknder

Weekends are what many of us count down to each week — the few days we take for ourselves and relax. To help you chill out, try this fruity-sweet cocktail full of tropical notes of coconut, banana, and orange.

May you have a great weekend!

Ingredients

2 oz. Cruzan coconut rum

1 oz. Brugal Anejo rum

1 oz. Bols banana liqueur

3 oz. orange juice

Ginger ale

Swirl of grenadine

Method

Pour rums, liqueur and grenadine into a tall glass filled with ice. Add orange juice and top with ginger ale. Carefully stir and garnish with any tropical garnish, or a cocktail umbrella.

Tips

If you’re serving a few people, make up a pitcher so you can relax instead of constantly preparing more drinks.

Pour all the ingredients except ginger ale into a pitcher. When someone needs a refill, stir the pitcher and pour into glass with ice, then top with ginger ale.

Bossanova

Bossanova

Bossa Nova

The wonderful thing about cocktails is that you create them from scratch. The magic is created right in front of you and can be adjusted by the slightest splash of this or long pour of that. This week, we feature a cocktail that is all about combining flavours. Aged rum, subtle apricot, sweet vanilla, crisp apple, and fresh lime blend to make this incredibly easy drinking cocktail.

Ingredients

1 oz Brugal Anejo Rum

¼ oz Galliano Liqueur

¼ oz Bols Apricot Brandy Liqueur

2 oz Apple Juice

½ oz Fresh Lime Juice

¼ oz Simple Syrup *

Garnish with lime wedges

Method

Fill a cocktail shaker with ice and pour all ingredients into it. Shake well and strain into a glass with new ice. Garnish with lime wedges and serve.

Tips

This drink can be shaken or, if you prefer, blended.

*To make simple syrup, combine equal parts of boiling water to sugar and leave to cool. Store in the refrigerator.

Bahama Mama

Bahama Mama

Bahama Mama

Escape winter’s cold-weather woes with a tropical-themed party. It’s a great way to take a break from reality. At the very least, treat your tastebuds to a tropical escape with the Bahama Mama. The combination of aged rum, coconut, orange and sweet pineapple is balanced by sour lemon to create a fruity rum concoction like no other. So turn up the heat, put on your favourite summer shirt and let the vacation in a glass begin.

Ingredients

1 oz Brugal Anjeo Rum

1 oz Cruzan Coconut Rum

2 oz Orange Juice

2 oz Pineapple Juice

½ oz Lemon Juice

Splash of Grenadine

Garnish with an orange and cherry (optional)

Method

In a shaker with ice, add all ingredients. Shake and pour into a tall glass. Garnish and enjoy.

Tips

If you don’t have coconut rum, use white rum and add coconut syrup.

Shaking ensures all the ingredients are mixed together well and creates a nice frothy texture because of the fruit juices.

Christmas Punch

Image

Christmas Punch

It’s here, it’s here! The time of year that is filled with cheer. The holiday season is upon us and with it, gatherings of friends and family. To impress your guests, serve some Christmas Punch made with black cherry bourbon, smooth aged rum, cherry liqueur, tart cranberry and a splash of ginger ale for fizz. Don’t forget the peppermint candy cane!

Ingredients

½ oz. Brugal Anejo Rum

½ oz. Jim Beam Red Stag

½ oz. Bols Cherry Brandy Liqueur

2 oz. cranberry juice

Splash of Gingerale

Garnish with a candy cane

Method

This is a shaken drink so start by pouring all the ingredients, except for the ginger ale, into a shaker filled with ice. Shake until all ingredients are chilled and well mixed. Strain into a tall glass filled with ice. Top with ginger ale and place a candy cane in the drink resting the hook on the rim.

Tips

This drink is quick to make. However, if having a large number of guests to accommodate, serve in a large punch bowl. To accomplish this, multiply the recipe by the amount of drinks you anticipate will be consumed. Pour into a large punch bowl and stir briskly to ensure well mixed. Just before guests arrived add several ice cubes and approximately ¼ ounce of ginger ale for every drink you anticipate. Garnish the rim of the punch bowl with small candy canes hanging from the rim.

Some tips for serving in the punch bowl are to leave the ice in a bucket on the side so the ice doesn’t melt into the punch, watering down the drink. Guests can add ice to their glass before filling with the punch. This can also be done with the ginger ale. Omit the ginger ale in the punch and leave a few cans unopened next to the punch bowl so guests can add a fresh splash to their drink as needed.

You can also freeze cranberry juice into ice cubes. Use half the amount of cranberry juice needed in your punch. Let the cranberry ice cubes chill the punch and, as they melt, add more cranberry flavour.