Hey! Back with more cocktails and since it's summer.. it's rum time! Brian put together a few delicious options last weekend and he did not disappoint. They were terrific. Again, they came from our fancy, go-to BAR BOOK.
The drink above is called a Painkiller. And it was really just so pretty. That pineapple wedge and the nutmeg made for a perfect photo!
Painkiller
2 ounces dark rum
4 ounces pineapple juice
1 ounce orange juice
1 ounce cream of coconut
Pineapple wedge, for garnish
Grated nutmeg, for garnish
Pour the rum, pineapple juice, orange juice, and cream of coconut into a cocktail shaker filled with ice. Shake, strain and garnish!
Next up-- we went for a Mai Tai. Fresh mint grown by ME! I actually had just cut back and pulled up like all of our mint the day prior. Had I known, I would have left this. We still found a few sprigs and I'm sure since it's mint, it will be back in full force next week!
Mai Tai
.75 oz fresh lime juice
.75 oz orgeat syrup
2 oz dark rum
.5 oz orange liquor
Mint sprig and lime, for garnish
Shake, serve over ice, garnish with mint and lime.
Brian provided me a bit of education about the Mai Tai. There are a lot of versions out there, a lot with syrups and unnecessary juices. But the one above-- it's legit. And if the cocktail isn’t garnished with a sprig of mint and an unspent lime shell, which symbolize a palm tree and an island, then it’s wrong. You're welcome!
And the last recipe is a good ole Pina Colada. Without all the syrups and crazy sugar-- although there is still plenty of sugar!! I had one over ice and Brian made his version frozen. Both were fantastic!
Pina Colada
2 oz Puerto Rican light rum
6 oz pineapple juice
2 oz coconut cream
pineapple spear
maraschino cherry
Shake the liquid ingredients vigorously with ice. Strain into a large ice-filled wineglass. Garnish with the pineapple spear and cherry.
Happy summer, enjoy! XOXO
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