Notes and song titles coming soon... Enjoy the podcast and Happy Holidays
Make our classy holiday cocktails in your very own home:
Coquito ("little coconut")
- 1 cup water
- 12 cloves
- 2 cinnamon sticks
- 1 inch-long piece of fresh ginger, peeled
- 1 15-ounce can of Coco Lopez
- 1 12-ounce can of Carnation Evaporated Milk
- 1.5 cup light rum (I use Cruzan)
- Powdered cinnamon
- Place water, cloves, cinnamon sticks and ginger in a small saucepan to create an infusion. Cook at medium heat until the mixture begins to boil.
- After cooking, cover and let the infusion cool for 15 minutes. Remove cinnamon, cloves, and ginger.
- Place the Coco Lopez, evaporated milk, rum and infusion in a blender. Cover and blend for 30 seconds.
- Pour contents into a glass bottle with a cinnamon stick and refrigerate until cold.
- Serve in 2-5 ounce glasses. Sprinkle top with powdered cinnamon.
- Like an egg nog, the flavor improves with time. It's quite good freshly made, but a 14-28 day aging in the refrigerator does wonders for it.
Christmas Island Sparkling Punch
1 bottle brut champagne
2 cups peppermint tea (brew 4 bags in two cups boiling water, chill before adding to punch)
30 oz pineapple juice
1.5 cups spiced rum (Sunshine's Very Spicy Rum, or Cruzan 9)
4 oz Hibiscus syrup or REAL pomegranate grenadine
Lemon juice to adjust sweet/tartness to your liking
Add everything to a chilled punch bowl and use a large ice ring to keep it cold.
Spiced Caramel Apple
3/4 oz Caramel Apple Vodka
3/4 oz Spiced Rum
1.5 oz Apple Cider
Shake well with crushed ice and serve in a chilled cocktail glass. Garnish with apple wedges that have been soaked in spiced rum overnight.