Makes…as much as you can handle! I’m no mixologist, so I love when there’s a clear cut way to mix a drink, such as with the ever-mighty Rum Punch. The recipe is easy to remember, as long as you can count to four. You’ll need 1 part sour, 2 parts sweet, 3 parts strong, 4 parts weak. As for what specific ingredients to use? That’s where you get to be creative. Take “Sweet” for example: that could be a sugar syrup or a naturally sweet fruit juice. You get to choose. I went for a middle of the road drink – tropical, fruity and fresh without being cloying. As for the dash of nutmeg – it’s Grenadian fairy dust – be sure to add some for your finishing touch. Ingredients: 1 part sour: fresh lime juice 2 parts sweet: pineapple juice 3 parts strong: rum 4 parts weak: orange juice If my ratio confuses you, just replace the word “part” with cup, and you’ll end up with a little over a half gallon. Garnish: freshly grated nutmeg 1 …
Read More
Makes just over a gallon Cooking a meal for every country in the world makes this mama thirsty! The Bahamas have the perfect solution – a traditional, tropical Bahama Mama. Serve Bahama Mamas chilled, under the hot summer sun. Play around and adjust this recipe to your preferences. NOTE: Some prefer to add unflavored rum for all or part of the rum flavor. You decide for you, below is what I like 🙂 Ingredients: 1 quart chilled orange juice 1 quart chilled pineapple juice 1/4 cup grenadine 2 cups chilled coconut rum, or to taste Method: 1. In a large pitcher, combine all ingredients. Stir well. Return to refrigerator until needed. 2. Serve over crushed ice. Garnish with orange slices if desired (I completely forgot to do this, but I know you’ll forgive me as soon as you taste this drink 🙂 ) Bahama Mama Votes: 3 Rating: 4.33 You: Rate this recipe! Print Recipe “Cooking a meal for every country in the world makes this mama thirsty! The Bahamas have the perfect solution – …
Read More
Serves 10 The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me). Ingredients: 2.5 pounds kangaroo loin, cut into 1″ cubes skewers – about 20 1 large mango 1/2 pineapple cubed or pineapple tidbits Mango marinade: 1/2 cup whole milk yogurt 1 cup mango juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Pineapple marinade: 1/2 cup whole milk yogurt 1 cup pineapple juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Method: 1. Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family. 2. Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours. 3. Soak wooden skewers a few hours before grilling for as long as you want but at least an …
Read More
Serves 4 Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation. No drinky and drivey. Ingredients: 1 cup grapefruit juice 1 cup pineapple juice 1 cup coconut rum 1/4 cup grenadine 1/3 cup lime juice 3 cups Jamaican Ting (carbonated grapefruit soda, available at Whole Foods) Optional Ingredients: sugar cane swizzle sticks (available at Whole Foods) pineapple rings, for garnish Method: 1. In a large pitcher combine grapefruit juice, pineapple juice, rum, grenadine, and lime juice. Chill thoroughly. 2. Immediately before serving, add Ting and stir to combine. 3. Serve chilled. With your feet in the sand, if possible. Sparkling Grapefruit Breeze Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation. CourseDrinks LifestylePotluck Friendly, Vegan, Vegetarian Food …
Read More
