Rum Cream

 This is a rich, creamy celebration drink.  Easy to make and a delicious addition to any holiday meal.

1/2 cup amber rum

1/2 cup spiced rum

1 cup sweetened condensed milk

1/2 cup milk

1 tsp crushed allspice

1/2 cup chilled coffee

2 tbsp chocolate sauce

1/2 tsp vanilla extract

1 cinnamon stick

Add all ingredients to a 3 cup bottle.  Close lid and shake well to mix.  Keep chilled for up to 2 weeks.

Makes about 5 servings

Clementine Orange Moscow Mule

 The fresh squeezed juice made this fantastic!

1 1/2 oz vodka

1/2 oz grand marnier

3 oz freshly squeezed clementine orange juice

juice of 1/2 lime

3 oz ginger beer

- Pour vodka, Grand Mariner, orange juice and lime juice into a copper mug filled with ice

- Top with ginger beer and stir.

Cranberry Gin Smash

 Cranberry and gin go suprisingly well together!

3 fresh mint leaves, torn 

1 tsp granulated sugar

1 1/2 oz dry gin

ice

1 tbsp frozen cranberries

2 oz cranberry juice

sparkling water

- to a cocktail glass, add 3 mint leaves, sugar and gin.  Use a muddler to release flavour of fresh mint.

- Fill glass with ice and frozen cranberries.  Add cranberry juiced top with a splash of sparkling water.  

makes 1 drink

Festive Rum Cream

 This is a great drink for a holiday get together.  I used milk instead of cream to make it a bit lighter but go for the cream if you want a little more decadence.

1 cup spiced rum

1 cup sweetened condensed milk

1/2 cup milk or cream

1 tsp allspice

1/2 cup chilled coffee

2 tbsp chocolate sauce

1/2 tsp vanilla extract

1 cinnamon stick

Add all ingredients to a large mason jar, close lid and shake well to mix.  It will keep well in the fridge for up to 2 weeks.

Makes about 5 servings

Frozen White Chocolate Mousse with Chocolate Sauce and Fresh Berries

This simple but elegant dessert should please all ages.  Use the best chocolate you are able to find and whatever berry is seasonal.

4 oz white chocolate, chopped
1 cup whipping cream
2 eggs, separated
1/2 tsp pure vanilla extract
1/4 tsp cardamom
2 tbsp granulated sugar

Chocolate sauce
Fresh Berries

• Line a 9x5 inch loaf pan with plastic wrap, overhanging the edges.  Place in freezer.
• Heat a small saucepan with water until hot but not boiling.  Place a small bowl containing white chocolate over hot water being carful not to let the bottom of bowl touch water. 
• Slowly let white chocolate melt, stirring occasionally.  Remove from heat when melted.
• Beat whipping cream until soft peaks form.  Stir half into melted chocolate along with lightly stirred egg yolks, vanilla and cardamom.  When combined, fold in remaining whipped cream.
• Using clean beaters, beat egg whites until soft peaks form.  Then slowly add sugar, beating until thick and glossy.
• Fold half of egg whites into chocolate mixture until just combined.  Then fold in remaining whites.  Turn into chilled and lined loaf pan and smooth.  Place another piece of plastic wrap directly on surface and place in freezer for 7 to 8 hours or overnight.  Mousse keeps well in freezer for a week or more.
• Serve with chocolate sauce and berries.

Beach Bonfire

It may still be cold outside but this should heat things up a bit

Crush 1/2 cup roasted almonds and put onto a plate.  Rim glass with Simple syrup and dip into the almonds to coat the rim.

In a cocktail shaker filled with ice, add 1 oz rum, 1/2 oz Alize liqueur, 2 oz pineapple juice and 2 oz passion fruit juice.  Shake until frothy and strain into th rimmed glass filled with ice.


SIMPLE SYRUP
Combine equal parts sugar and boiling water.  Stir until sugar has dissolved.  Store in the fridge until chilled.

Tom Collins

Usually this is a summer drink, but in the cold of February if you crank the heat, put on some summer music and close your eyes this also works.  Making your own lemon syrup is easy and it really makes this drink delicious.

2 oz gin

1 oz strained fresh lemon juice

3/4 oz lemon syrup (recipe follows)

3 oz soda water, chilled

Lemon wedge

Pour gin, lemon juice and syrup into a cocktail shaker.  Add 3 ice cubes.  Shake 5 seconds.  Strain into a chilled Highball glass filled with ice.  Top with soda and lightly stir.   Garnish with lemon wedge.

Makes 1 drink (you will go back for seconds)

LEMON SYRUP

This syrup also works great in herbal tea.

2/3 cup water

2/3 cup granulated sugar

3 lemons, washed

• In a small saucepan, heat water and sugar over medium high heat, whisking until sugar is dissolved.  Remove from heat.  Cool to room temperature.
• Using a microplane zester, zest the lemons, adding zest into syrup.  Let infuse for 10 minutes.  Pass through fine mesh strainer, pressing on zest with spoon to extract syrup.  Transfer to glass jar with lid.  Refrigerate up to 1 month.

Makes 1 cup

Pink Lemonade Sangria

A perfect summer drink - from Food and Drink Summer 2011

In a cocktail shaker filled with ice, add 1 chopped wedge each of lemon and orange, 5 raspberries, 1 tbsp lemon juice and 1 1/2 oz simple syrup.  Shake and strain into a glass filled with ice, top with dry rose wine and garnish with additional raspberries and a slice of lemon or orange.
Serves 1

Pitcher Size
To a large pitcher, add 1 lemon and 1 small orange, both thinly sliced, and a cup of raspberries.  Stir to bruise the raspberries slightly and top with 1/3 cup freshly squeezed lemon juice, 3/4 cup simple syrup 1 cup water and bottle (750ml) of dry rose wine.  Chill thoroughly for at least 4 hours to allow the flavours to steep, and serve in a tall glass or large wine goblet over ice.

Serves 6

Simple Syrup Combine equal parts sugar and boiling water and stir until sugar has dissolved.  Once cooled, store in the refrigerator for up to 2 weeks.

Rose Summer Sangria

A great summer drink for the patio.

1 cup strawberries
1 wedge of watermelon
1/2 pink grapefruit
1 bottle rose wine, 750 ml
1/2 cup St Germain liqueur or Cassis liqueur
2 cups carbonated or sparkling water
Strawberries and pink grapefruit for garnishing

1. Trim and chop strawberries.  Cut watermelon into small pieces and measure out 1/2 cup.  Segment grapefruit half, then cut into small pieces.  Pour wine into a large pitcher or punch bowl.  Add fruit.  Refrigerate and allow flavours to infuse overnight.
2. Just before serving, stir in liqueur and carbonated water.  Ladle sangria, including fruit, into ice filled rocks glasses.  Garnish with fresh strawberries and a wedge of grapefruit, if you like.

The Colado Mojito

This is a great summer drink!  From Food and Drink Summer 2014.

To a blender, add 1 cup ice, 1 1/2 oz spiced rum, 2 oz Margarita mix, 2 oz Pina Colada mix and 5 mint leaves, torn.  Blend until slushy.  Pour into a Colada glass and garnish with a pineapple spear and a mint sprig.

The Sunburst

This is the first time I have tried Galliano Liqueur…This is a great cocktail that both my husband and I enjoyed.  From Food and Drink Autumn 2011.

In a cocktail shaker filled with ice, add 1 oz vodka, 1 oz Galliano liqueur, 1 oz freshly squeezed lemon juice, 1 tbsp apricot jam and 2 oz white cranberry juice.  Shake and strain into a tall glass filled with ice.  Top with 2 oz ginger ale.

Blue Maple

An absolutely delicious cocktail!  From Food and Drink Autumn 2011

In a cocktail shaker filled with ice, add 1 oz blueberry vodka (I used regular vodka) 1/2 oz maple syrup, 1/2 oz lemon juice and 3 oz blueberry juice (I substituted blueberry cranberry).  Stir until icy cold and strain into a martini glass.

Enjoy!

Raspberry Parfait with Oatmeal and Scotch

Definitely an adult dessert.  You could switch the raspberries for any in season fruit.  This is very pretty and very easy to make.  From Food and Drink Autumn 2003.

2 tsp quick cooking oatmeal
1 cup whipping cream
1/2 cup soft cream cheese
2 tbsp honey
1 tbsp granulated sugar
1/3 cup single malt Scotch
2 cups raspberries

1. Toast oatmeal in skillet on low heat for 6 to 7 minutes, until it turns a toasty brown.  Remove from skillet and cool.  Whip cream until soft peaks form.
2. Mix cheese with honey, sugar and Scotch until smooth.  Taste and add more sugar if desired.  Fold in whipped cream.
3. Place 2 tbsp raspberries in the bottom of each glass.  Top with 1/4 cup cream mixture and sprinkle over 1/4 tsp toasted oats.  Repeat, layering as desired.

Serves 4

Pumpkin Harvest

I loved this cocktail!

To a cocktail shaker filled with ice add 1 oz spiced rum, 1/2 oz amaretto, 1 tbsp pumpkin puree, 1/4 tsp pumpkin spice, 4 oz milk or cream.  Shake sharply and strain into a cocktail glass.  Garnish with a cinnamon stick.

Holiday Cocktail

This is so simple and so wonderful!

1 part Carolans Irish Cream (or substitute Baileys)
1 part Frangelico Hazelnut Liquor
Serve over ice or with coffee

Orchard Mist

A refreshing cocktail I got from Food and Drink Autumn 2011.

To a cocktail shaker, add 1/4 cup cranberries and 1 cup sweet red apples, peeled and chopped, Muddle well.  Fill the shaker with ice and and 1 1/2 oz Calvados, 1/2 oz lemon juice, 1oz simple syrup.  Shake sharply and strain into a goblet filled with crushed ice.  Add a pinch of cinnamon and garnish with apple slices and whole cranberries.

**Simple Syrup:  Combine equal parts sugar and water, bring to boil, stir until sugar has dissolved.  Once cooled, store in the refrigerator up to 2 weeks.

Apricot Tart

I made this for my husband and I last week.  It is a fresh tasting flavourful cocktail, perfect for a brunch.  Use fresh lemon juice as the concentrate is not a good substitute.  From Food and Drink Summer 2011

To a cocktail shaker filled iwth ice, add the juice of 1/2 lemon, 2 tbsp apricot jam, 4 ton basil leaves and 1/2 oz simple syrup.  Shake vigorously and strain into a Champagne flute or coupe and top with a sparkling white wine.

Serves 1 (so double it!)

Simple Syrup
Combine equal parts sugar and boiling water and stir until sugar has dissolved.  Once cooled, store in the refrigerator for up to 2 weeks.

Bangkok Lemonade

From Food and Drink Summer 2011.  This is a refreshing lemonade with a tropical flavour.

Add 1 stalk chopped lemon grass, the juice of 1/2 lemon, 1 oz simple syrup (recipe follows) and 1 1/2  oz white rum to a cocktail shaker filled with ice.  Shake sharply and strain into a tall glass filled with ice.  Top with coconut water and garnish with an additional stalk of lemon grass and a wedge of lemon.

Serves 1

Pitcher size:
To a large pitcher filled with ice, add 3/4 cup lemon juice, 1 cup lemon grass syrup (recipe below) 5 cups coconut water and 1 cup white rum.  Garnish individual glasses with a stalk of lemon grass and a wedge of lemon.

SIMPLE SYRUP
Combine equal parts sugar and boiling water and stir until sugar has dissolved.  Once cooled, store in the refrigerator for up to 2 weeks.

LEMON GRASS SYRUP
In a small saucepan, combine 1 cup simple syrup with 6 stalks of finely sliced lemon grass.  Bring to a boil, remove from heat and allow to cool.  Strain and reserve syrup.  Discard the lemon grass.

The Colada Mojito

This is more suited to warmer weather…but if you crank up the heat and put on some summer music you can pretend you are on the beach.  From Food and Drink Summer 2014.

To a blender, add 1 cup ice, 1 1/2 oz spiced rum, 2 oz margarita mix, 2 oz pina colada mix and 5 mint leaves, torn.  Blend until slushy.  Pour into a Colada glass and garnish with a pineapple spear and a mint sprig.

Planters Punch

A wonderful sunny rum punch to warm up your winter day!

2 oz amber rum
1/4 lemon juice
1/4 lime juice
3 oz orange juice
1 oz pineapple juice
1/4 oz orange liqueur
a dash of grenadine

In a cocktail shaker filled with ice, add all ingredients.  Shake well and strain into a collins glass filled with ice.  Garnish with a mint sprig dipped in white sugar and an orange wheel.