Macachoco

Aloha! Chocolate covered macadamia nuts anyone?

Ingredients:

Macadamia nut liqueur 

Godiva chocolate liqueur

Cream soda

Fill short glass half full with crushed ice. Measure ¼ cup cream soda, 2 tablespoons Godiva chocolate liqueur and 1 tablespoon macadamia nut liqueur.

NEXT WEEK: The month of July is filled with classic summertime treats dressed up for the pool party and barbecue.  Making a splash first is a special cocktail made for baseball fans. The Line Drive debuted at our Little League year end event and was a hit!

Island Slam

Greetings! Ease up and enjoy di punch, mon.

Ingredients:

Watermelon

Mango

Pineapple juice

Ginger

Gin

Brown sugar

Coconut water

Orange slices

Cinnamon stick

Add ¼ cup cubed fresh peeled mango and ¼ cup cubed seedless watermelon to blender along with 1/3 cup pineapple juice. Blend until smooth and then strain into mixing container. Add 2 tablespoons coconut water, 1 thick orange slice quartered, 4 dime sized slices of fresh ginger and a cinnamon stick broken into 1 inch pieces. Next, measure then add 1 teaspoon brown sugar and 3 tablespoons gin. Stir well and refrigerate for at least 6 hours for flavors to marinate. Pour entire contents of punch into tall serving glass half full with ice.

NEXT WEEK: Macachoco

Malibu Dawn

Watch the sunrise with a cocktail on the beach. Nothing else quite says, “It’s gonna be a mellow day.”

Ingredients:

Guava juice

Tangerine juice

Malibu rum

Strawberry syrup

Strawberry

Fill serving glass half full with crushed ice. Mix 3 tablespoons Malibu Rum with 2/3 cup Guava juice and 2 tablespoons fresh squeezed tangerine juice. Add to serving glass. Slowly pour 1 tablespoon strawberry syrup (Monin, Torani, Marjan, etc) so it sinks beneath the guava layer.  Gently swirl to create a fade between colors. Poke a strawberry through a cocktail umbrella to garnish.

NEXT WEEK: Island Slam

Dragon Colada

Replace the rum for an added twist on a classic vacationer’s beverage. Time to lounge.

Ingredients:

Dragon fruit

Coconut cream

Vodka

Turbinado (raw) sugar

Lime

Slice dragon fruit into quarters lengthwise and cut out center into cubes. (look for dragon fruit at your local asian market) Place in ziplock bag and freeze for at least 8 hours. Add 1 tablespoon fresh squeezed lime juice, ¼ cup vodka and 1 tablespoon turbinado sugar into a cup and stir to mix and dissolve crystals. Place 1 cup of frozen cubed dragon fruit to blender along with vodka mixture and 2 tablespoons coconut cream. Pulse blender until just smooth. Garnish with lime slices.

NEXT WEEK:   Malibu Dawn

Gypsy Mojito

The fiesta got me in the mood for more tropical tastebud trips. Go on a vacation to the tropics each week in June as the flavor adventure continues.

Sweet peppers mysteriously enhance this Cuban treat balanced with mint and tropical rum.

Redrum

Vine sweet mini peppers (yellow, red, orange)

Mint

Sparkling water

Agave Nectar

Add 5 large mint leaves to serving glass with ¼ cup crushed ice. Macerate with wooden spoon and set aside. Remove stem and seeds, then chop ¼ cup of sweet mini peppers. Add peppers and 3 tablespoons Redrum to blender and liquefy. Pour blended pepper mixture through strainer into serving glass using spoon, if necessary, to gently press liquid through. Add 2 more tablespoons Redrum, 1/3 cup of sparkling water and 1 teaspoon agave nectar. Stir gently. Garnish with thin slices of pepper and mint sprig.

NEXT WEEK: Dragon Colada