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Our Favorite Caribbean Drink Recipes

May 8, 2012
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Painkiller
Painkiller Zach Stovall

Mudslide

1 oz. Absolut vodka

1 oz. Kahlua

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1 oz. Baileys Original Irish Cream

Mix to a smoothie consistency in a blender with 10 oz. of ice; pour into a hurricane glass and add a straw. Drizzle a Kahlua floater down the straw. Dust with cinnamon; garnish with a cherry.

Karel’s Special

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½ oz. Blue Curacao

½ oz. vodka

½ oz. Coco Lopez

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1 oz. pineapple juice

Mix it up and pour over ice, shake and serve.

Painkiller (won’t disclose proportions)

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Premium dark rum

Cream of coconut

Pineapple juice

Orange juice

Fresh-grated Grenadian nutmeg

Elvis’ Rum Punch

1 oz. orange juice

1 oz. pineapple juice

1 oz. guava juice

½ oz. lime juice

3 dashes of bitters

3 oz. Mount Gay rum

Amaretto

Nutmeg

In a shaker, add first six ingredients. Add ice and stir or shake. Pour into a tall glass. Add an amaretto floater and sprinkle with nutmeg.

Pina Colada (blender full)

48 oz. pineapple juice (canned)

15 oz. Coconut cream

Rum to taste

Maraschino cherry and/or pineapple chunk

Mix pineapple juice and coconut cream. Don’t blend with ice. Instead, freeze the mix, stirring occasionally until frozen or use an old-fashioned ice-cream maker to freeze the mixture. Pour rum to taste in a glass and add frozen mix. Garnish with cherry or pineapple chunk (or both).

Mojito

12 mint leaves with stems

1 tsp. sugar

2 oz. citrus rum

2 oz. fresh citrus juice (lemon/lime)

2 oz. soda water

In a Collins glass, place mint and sugar. Crush the mint using a muddler. Add rum and citrus. Mix again with muddler. Finish with soda water and crushed ice.

Chi Chi

½-cup ice

2 oz. vodka

½ oz. Blue Curacao

½ oz. cream of coconut

½-cup fresh pineapple

1 scoop vanilla ice cream

Pour all ingredients into blender. Blend until smooth. Pour into a chilled margarita or highball glass. Garnish with pineapple chunk.

Killer Bee

It’s a secret!

Rum Swizzle

4 oz. Goslings Black Seal rum

4 oz. Barbados rum (or any amber rum)

2 oz. Triple Sec

Juice of 2 lemons

5 oz. pineapple juice

5 oz. orange juice

2 oz. Bermuda Falernum or simple sugar syrup

4 dashes Angostura bitters

Mix in a pitcher with crushed ice and shake vigorously until frothing head appears. Strain into cocktail glass. Serves 6.

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