A romantic blend of light rums and lush tropical juices and spices, served in a fresh pineapple.
*Demerara Rum is a blend of mature rums from Guyana, the only country in the world legally entitled to call its rum Demerara. Before blending, each rum is aged in oak casks to bring out its full character and flavor. The rums are then carefully blended to produce a fine Demerara rum of particular smoothness and quality
Ran into a special on fresh pineapples, and my aversion to waste led me to this idea. Pineapple, lemon and ginger infused vodka with a simple syrup, to be kept in the freezer til time to share. If you use an 80 proof vodka it's probably going to freeze, but you simply set it in a sink of water for a few minutes and it'll thaw.
An agua fresca is nothing more than fruit blended with sugar, water, and a squeeze of citrus. By replacing the water with rum, you've got a cocktail that throws you into vacation mode with just one sip.
Courtesy of Aida Mollenkamp.
This is a popular drink from Uganda using pineapples, their major crop. It is made using cream or coconut milk and reminds me of the Caribbean. Recipe was adapted from The African Cookbook by Bea Sandler.
This is a great girl's night recipe. I don't know where my mother found it, but I do know that once we bring it around to a new set of friends, we are asked to bring it back again! You can find the cream of coconut in the drink mixers section - it's not the coconut milk found in oriental food sections. Vodka is a 750 ml bottle. Serving number depends on the size of your cups!
This will be the BEST roasted turkey you’ve had, hands down! I prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing.
Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour.
Summer's Sexiest Drink. A blended cocktail on a warm day? Utterly delicious. Source of the recipe The Rusty Knot, NYC. I found this recipe in Cosmopolitan magazine. I have not tried this recipe, but I'm posting this for safe keeping.
I make this one without rum but you certainly can do this with. When you freeze the banana make sure to peel it first, otherwise you'll need a knife to get the peel off. All the other ingredients should be cold from the fridge. I use Zico for the coconut water but any unflavored young coconut water will do (NOT coconut milk - that's different) they come in convenient sized drink boxes and I use one per banana.