Post # 1
I wrote these myself. I used to write cocktails for a living (and hope to do it again someday) and don’t really trust anyone else to make my drink recipes. I fired my original bartender and hired another whose mixing skills I trust but whose creativity I have no way of evaluating. Can you tell me what you’d think if you saw these on a cocktail menu at a casual event? FYI, there will also be a full open bar so that guests can still have a gin and tonic or a rum and coke if they want. Thanks!
#truelove Rum Punch
1 part fresh lime juice
2 parts brown sugar syrup
3 parts blended rum
4 parts mixed fruit juices (orange, mango, pineapple, passion fruit)
Blend all ingredients, pour over ice
1 shot White rum
Fresh limes, quartered
Muddle one piece of lime and sugar. Add 1 shot of rum and 3 oz. of coconut water. Shake with ice. Serve neat.
To Have and to Hold
2 oz. Acerola Cherry (aka Bajan cherry) juice
.5 oz Spicy syrup (chili powder and ginger, simmered in demerara sugar and spring water)
1 shot Dark rum
Twist of fresh lemon juice
Dry shake first three ingredients. Twist lemon over ice before pouring.
Post # 3
For some reason the coconut water is throwing me off but it may taste delicious!
Post # 4
@miss narwhal: +1
@Overjoyed: They sound great, *I’m* just not a fan of coconut water…but that’s not to say others won’t be!
Post # 5
@miss narwhal: @badabing88: have you had a Caipirinha? It tastes exactly like that.
Post # 6
@Overjoyed: oh well then that will be awesome!
Post # 7
I would try them all. They sound good to me
Post # 8
thanks guys! I was worried because the spicy drink is going to be reddish and rum punch is usually red as well (only because it calls for grenadine, not because it actually has any naturally red ingredients). I chose all yellow fruits for the rum punch, but I don’t want the guests to be all “since when is Rum Punch yellow?!” and not drink it, lol. FYI: it’s a little bit sacreligious to adulterate rum punch in my Destination Wedding location. I created this recipe because it includes ingredients from both our countries/cultures. Demerara Sugar for him, Angostura Bitters for me. I’m also hand-blending the rums (using a combination of various South Caribbean lights and darks).
Post # 9
Ohh, fun! I used to tend bar and love mixology or whatever trendy name they’ve given it.
I think they all sound interesting and great, although the first sounds REALLY sweet (although rum punches are supposed to be sweet, so that may not be a bad thing). I’m not a huge fan of coconut water personally, but I’d probably try it in a cocktail, and I’m sure most of your guests will feel the same. It’s a variation on a caipirinha, which is my favorite cocktail!
Post # 10
I would get totally wasted at your wedding because I would have to try all of these! They sound delicious!
Post # 11
@StL.Ashley: awww, yay! Glad to have another lady mixer in my thread 🙂 Also, thanks for picking up on my caipirinha adaptation! That cocktail has meaning for us.
The rum punch is going to be hella sweet. Actually, that is kind of the point. For the people who normally walk up to bars and say “umm, IDK, just give me something fruity,” lol. Also, the rum punch recipe I normally use calls for pure sugar but I settled on syrup (which I intend to make a little heavy on the water) to lessen the sweetness.
I have to say, I never knew so many people didn’t like coconut water. It’s very common in both our cultures, I’d be surprised if it’s an issue at our event.
Post # 12
They all sound great except for “I Do” – I’m not sure if I’d like that one, but it’s more of a personal taste. I’d still try it.