Recipes – Cocktails
The Black Marlin Hurricane (my version)
- 2 oz Captain Morgan’s Silver Spiced Rum
- 1 oz Malibu Passionfruit Rum
- 1 oz Rhum Barbancourt 4 year old Haitian Rum
- ½ oz triple sec or Cointreau
- ½ oz Amaretto
- 2 oz Passionfruit Nectar
- 1 oz Pineapple Juice
- 7 oz Orange Juice (I prefer a sweet rather than a tart juice)
- Squeeze of lime juice
- Splash of Grenadine
- Dash of Angostura Bitters
Fill a shaker with ice and add all ingredients (go easy on the Grenadine as you don’t want to add too much at first – you can always add more). You are looking for a drink that is the orangish/pink color of the sun setting over the ocean. Shake vigorously and serve in tall glass filled with ice, garnish with a toothpick of orange slice and a cherry and add a paper umbrella.
Serves 4 to 6
- 1 bottle dry rosé Wine
- 1 cup orange juice
- ¼ cup simple syrup
- 2 apples, sliced in rounds
- 2 oranges, sliced in rounds
- 2 lemons, sliced in rounds (seeds removed)
- 2 limes, sliced into rounds
- ½ cup whole blackberries
A Note on Rosé Wine: Do NOT White Zinfandel. I assume if you are reading this blog you already know better. I like to use Tavel Chateau de Segries Rosé Rhone Wine, but any French or Spanish dry rosé will work. I have also made this with Biltmore Estates Zinfandel Blanc de Noir with excellent results.
The Kentucky Margarita
According to W. Park Kerr of the El Paso Chile Company, the original margarita was invented at the Kentucky Club in Juarez, Mexico in the early 1940’s, so perhaps the evolution of this drink was inevitable. Each year on the second Friday in April, Keeneland hosts the running of the Grade 1 Maker’s Mark Mile, a race for thoroughbreds 4 years and older. Maker’s Mark Ambassadors and aficionado’s swarm the track on the only day it’s acceptable to wear red and black in the city of Lexington. Around this time each year local restaurants roll out new and exotic drinks featuring Maker’s Mark Bourbon. One year I was intrigued enough to try a Margarita made with Bourbon and was pleasantly surprised. For my version I use Blanton’s Single Barrel Bourbon from Buffalo Trace Distillery in Frankfort, Kentucky. To my palette Blanton’s is sweeter than other bourbons, a factor which keeps it out of my day to day liquor cabinet. I have friend who swears by a Blanton’s Sour, and as it turns out the sweetest of the bourbon makes it ideal for this cocktail.
- 5 oz orange juice (preferably a sweeter juice rather than a tart one)
- 5 oz pineapple Juice
- 2 oz Blanton’s Single Barrel Bourbon
- ½ oz triple sec or Cointreau
- Squeeze of fresh lime juice
Fill a shaker with ice and add all the ingredients. Shaker vigorously then strain and serve in rocks glass over ice (salt the rim first if you like). Garnish with a lime slice.
The Key Lime Martini
This is yet another drink I had to persuade out of a bartender. It has proven very popular with the ladies at past tailgate parties. Think of it as Key Lime Pie in a glass. For effect, dip the rip of a martini glass in graham cracker crumbs before adding the drink. The original recipe used vodka, however I prefer rum.
2 oz Captain Morgan’s Silver Spiced Rum
1 oz Midori Melon Liqueur
½ oz triple sec or Cointreau
Juice from ½ of a lime
Splash of sweet and sour mix
Fill a shaker with ice and mix all ingredients. Pour into a Martini glass and enjoy.
I have seen variations of this on drink menus before, however I like my version the best.
3 oz Captain Morgan’s Spiced Rum
2 oz triple sec or Cointreau
½ oz grenadine
4 oz cranberry juice
4 oz orange juice
Fill a shaker with ice and mix all ingredients. Pour in a Martini glass and enjoy. If the drink isn’t sweet enough, add ½ oz simple syrup.