Light Puerto Rican Rum - 1/2 oz
151-Proof Caribbean Rum - 1/2 oz
Port Wine - 2 oz
Papaya Juice - 1 1/2 oz
Lemon Juice - 1 oz
Lime Juice - 1 oz
Simple Syrup - 1 oz
Shake everything with crushed ice and pour into an old-fashioned glass, if necessary adding more ice to fill.
Served at the Four Winds restaurant, Seattle. Incorporating port into Tiki drinks is something that’s rarely done, but can work more than successfully when done right. 2 oz citrus juice to 1 oz syrup leaves a very sour taste, which is then cut down slightly by the papaya and port, and this, is my favour level of sourness. Port wine is the most noticeable of all, the rich grape flavour would stand on top of the citrus and the rums; papaya doesn’t really show up, it works more like a tool to blend everything nicely together than a major flavouring.
- For the port, you don’t need anything fancy or expensive, a regular ruby port will work great.
- Papaya juice or papaya nectar are both acceptable.
- 151-proof Caribbean rum suggests an overproof rum from the Caribbean (obviously), so either Bacardi or Cruzan will do.
Via Chronic-Mastication : Enjoy food.
April Rain Cocktail
- 2 ounces vodka
- 1/2 ounce lime juice
- 1/2 ounce dry vermouth
- Lime peel for garnish
- Pour the ingredients into a cocktail shaker with ice cubes.
- Shake well.
- Strain into a chilled cocktail glass.
- Garnish with the lime peel.
· 100g cranberries
· 100ml/3½fl oz cranberry juice
· 500ml blood orange juice (Sanguinello)
· juice of 1 lime
· thin wedges of lime
· thin wedges of orange
· mint sprigs
· 600ml Appletiser, sparkling apple juice drink
1. Put the cranberries into a medium size, rigid freezer container, cover with water, freeze until solid.
2. Mix the cranberry juice in a large jug (about 1.5 litre) with the orange and lime juices.
3. To serve, smash the sheet of frozen cranberries into shards and put in the bottom of eight highball glasses. Put a wedge of lime and orange and a mint sprig in each glass, then pour in the mixed fruit juices and top up with Appletisre.