Get the recipe at Cookie and Kate, you won’t be disappointed.
{By the way, Lola has a thing for Cookie … when I show her Cookies photo, Lola barks. Check out Kate’s blog, you’ll want to get in the kitchen and start cooking.}
August 31, 2012
friday at five :: laborless colada
KINGSTON COLADA
Contributed by Aisha Sharpe
INGREDIENTS:
- 1.5 oz Appleton Estate Reserve Rum
- 1.5 oz Coconut water
- 1.5 oz Pineapple juice
- 3 dashes Angostura Bitters
- Squeeze of lime
- Garnish: Lime wheel
- Glass: Rocks
PREPARATION:
Add all the ingredients to a rocks glass filled with ice. Stir, and garnish with a lime wheel.
Enjoy! Happy Labor Day weekend.
August 3, 2012
friday at five :: between the sheets
INGREDIENTS
- 1 oz Cognac
- 1 oz Triple sec
- 1 oz Light rum
- .25 oz Fresh lemon juice
Garnish: Flamed orange peel
Glass: Cocktail
PREPARATION
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Flame an orange peel over the glass and discard before serving.
{via Liquor, contributed by Allen Katz}
July 27, 2012
friday at five :: campari açaí punch
INGREDIENTS
- 16 oz Tangerine juice or orange juice (no pulp), divided
- 16 oz Cranberry juice (100-percent juice), divided
- 6 sprigs Basil or mint
- 4 oz Açaí juice
- 8 oz White rum or vodka, cold
- 4 oz Campari, cold
Garnish: Lime, orange and lemon wheels
Glass: Tall
PREPARATION
The night before serving, stir together 8 ounces each of the tangerine and cranberry juices and divide between 2 small, uncovered food-storage containers. Place 3 basil sprigs in each container and freeze overnight. Pop the frozen juices out of their containers and place in a half-gallon pitcher. Add the remaining 8 ounces each of tangerine and cranberry juices, along with the açai juice, rum or vodka and Campari. (If you can’t find açaí juice, substitute extra cranberry or tangerine juice.) Stir, and garnish with lime, orange and lemon wheels. Serve in tall glasses filled with ice.
{via Liquor - recipe courtesy of In My Kitchen by Ted Allen. Photo by Ben Fink.}
July 20, 2012
friday at five :: the perfect storm
INGREDIENTS
- 2 oz Sailor Jerry Spiced Rum
- Splash of fresh lime juice
- 2 dashes Angostura Bitters
- Ginger beer
Garnish: Lime wedge
Glass: Highball or rocks
PREPARATION
Add all the ingredients, except ginger beer, to a highball or rocks glass filled with ice. Garnish with a lime wedge. Top with ginger beer.
{ via }
May 25, 2012
pink flamingo :: friday at five
INGREDIENTS
- 2 oz Banks 5-Island Rum
- .75 oz Fresh lime juice
- 3 oz Pink grapefruit soda (Ting or Izze)
Garnish: Lime wheel or long lime twist
Glass: Highball
PREPARATION
- Add the rum and lime juice to a shaker and fill with ice.
- Shake, and strain into a highball glass filled with fresh ice.
- Top with the grapefruit soda and garnish with a lime wheel or long lime twist.
{via Liquor, contributed by Jim Meehan}
May 11, 2012
friday at five :: golden glove
INGREDIENTS
- 2 oz White rum (Flor de Caña 4-Year-Old Extra Dry)
- 1 tsp Cointreau
- .5 oz Fresh lime juice
- 1 tsp Sugar
Garnish: Lime half-wheel
Glass: Rocks
PREPARATION
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with crushed ice. Garnish with a lime half-wheel.
{contributed by famed Havana bartender Constante Ribalaigua Vert via Liquor.com}
April 15, 2011
friday at five :: mai tai
INGREDIENTS:
- .75 oz Fresh lime juice
- .25 oz Rock candy syrup (2 parts sugar, 1 part water)
- .25 oz Orgeat almond syrup
- .5 oz Orange Curaçao
- 2 oz Premium aged rum (Appleton Estate 12-Year-Old, El Dorado 12- Year-Old)
Garnish: Lime rind and fresh mint sprig
Glass: Double old-fashioned
PREPARATION:
Add all the ingredients to a shaker and fill with crushed ice. Shake vigorously until the shaker is well-chilled and frosty on the outside. Pour the drink (unstrained) into a double old-fashioned glass. Garnish with half of a juiced lime and a fresh mint sprig.
Contributed by Martin Cate {via}
August 27, 2010
choco mint : friday at five
Simply beautiful. Make in advance and WOW your friends with this little beauty.
INGREDIENTS:
- 1 liter of 10 Cane Rum
- Chocolate mint
- Simple syrup
Garnish: Ginkgo leaf
Glass: Shot
PREPARATION:
Infuse the bottle of 10 Cane Rum with chocolate mint for 8-10 days in the refrigerator. Serve infused 10 Cane Rum with a splash of simple syrup in a chilled shot glass. Garnish with ginkgo leaf.
{Liquor}
