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| Beschreibung: Piña Colada Quelle: Fotographiert 2004 Fotograf oder Zeichner: Mario Trefz Lizenzstatus: Public Domain (Photo credit: Wikipedia) |
Well, unfortunately, my bags are not packed-but there is something around here that is: these recipes packed with goodness and taste. Welcome to the Caribbean, a place that stirs the soul and reverberates with a unique culture that is at once sultry and sophisticated.
Relax and help yourself to enjoy, kick back, muddle yourself a new kind of cocktail from the Caribbean and get into the rhythm of the islands. The only other thing you need is a good scenery at home and you will feel like there cooling the waters of the Caribbean with these refreshing drinks.
PISCO PUNCH
At Caribben spin on the 150-year-old classic, this version infuses pineapple into a Pisco (a South American brandy) and uses fresh grapefruit and lime peels for added brightness.
You will need:
1 4-pound pineapple, peeled, cut into 1-inch pieces
1 (170 ml bottle) Pisco
2 cup Simple Syrup (see recipe below)
1 1/2 tsp grated lime peel
1 1/2 tsp grated white grapefruit peel
2/3 cup fresh lemon juice
Ice cubes
12 pineapple leaves (optional)
Here's how:
1.) Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.
2.) Strain Pisco into pitcher; discard pineapple.
3.) Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves if desired.
SIMPLE SYRUP
Stir 1 1/2 cups sugar and 1 1/2 cups water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Cool syrup, then cover and chill until cold, about 2 hours. (Will keep up to a month in the refrigerator.) Makes 2 cups.
LEMON-COCONUT PINA COLADA
The Pina Colada was born in Puerto Rico in the 1950s. Give this version an extra dose of the tropics with a stylish shredded-coconut rim.
You will need:
3/4 cup pineapple juice
1/2 cup canned sweetened cream of coconut (such as Coco Lopez)
6 tbsp white rum
6 tbsp citrus-flavored rum
1/4 cup chilled whipping cream
3 tbsp fresh lemon juice
4 cup crushed ice
Grated lemon peel
Ground nutmeg
Here's how:
Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two-14 ounce glasses. Garnish with grated lemon peel and nutmeg.
JAMAICAN RUM-GINGER ZINGER
Ginger beer is a staple in Jamaica, and the best is homemade. Resist the temptation to use commercial ginger beer for this drink-it's too sweet.
You will need:
2 cups water
2 ounces fresh ginger, unpeeled, finely grated
1 tsp plus 3/4 cup fresh lime juice
1 tbsp (packed) golden brown sugar
1 1/2 cup dark rum
3/4 cup Simple Syrup
1/4 cup falernum syrup
Ice cubes
8 lime peel curls (optional)
Here's how:
1.) Bring 2 cups water to boil in medium saucepan. Remove from heat. Mix in grated fresh ginger an d1 teaspoon lime juice. Cover and let stand 1 hour. Add brown sugar; stir to dissolve. Strain ginger beer into bowl, pressing firmly on solids to extract much liquid as possible (mixture will be cloudy). Cool completely. Transfer ginger beer to jar. Cover and chill at least 2 hours or up to 1 week.
2.) Mix rum, Simple Syrup, falernum, ginger beer, and remaining 3/4 cup lime juice in a pitcher. Fill tall glasses with ice. Pour mixture over. If desired, garnish rim of each glass with lime peel curl.
Falernum syrup is a sweet syrup flavored with lime, almond, ginger, and spices that's used to sweeten drinks. It's available at some liquor stores and online.
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