Make your own free website on Tripod.com


Beverages

Beverages

Cookbook Index


 
Mauby Ingredients
  • 2 cups of water
  • 4 pieces of Mauby bark
  • 1 piece star anise
  • 1 piece cinnamon
  • 2 cups sugar
  • Angostura Bitters
Method 1) Put all ingredients in a pot and boil for 5 mins. 2) Remove from heat and cool 3) Strain liquid 4) Add water to desired strength and sugar to taste. Serve with ice cubes and a dash of Angostura Bitters Go Back up

 
Ponche de Créma

Ingredients

  • 2 tins sweetened Condensed Milk
  • 3 packs ( 250 ml) Evaporated Milk
  • 1 teasp. vanilla essence
  • 12 eggs
  •  2 dashes of Angostura Bitters
  • 1 Bottle Rum
  • peel from 1 green lime
Method

1) Whisk eggs with lime peel until fluffy 
2) Add Condensed milk, evaporated milk and rum, beating continuously
3) Add all other ingredients and keep beating
4) Use fine strainer and strain liquid
5) Bottle and store in fridge.
6) Serve over cracked ice

Back up


 
Piña Colada

Ingredients
 

  • 1 cup rum
  • 1 1/2 cups coconut milk
  • 1 1/2 cups pineapple juice
  • 6 cups crushed ice
  • 1/2 cup pineapple chunks
  • 3 oz heavy cream or evaporated milk


 

Method

1) Combine rum, coconut milk, cream, pineapple juice and chunks in a blender and blend

2) Add ice and process until ice is crushed

3) Serve in a tall glass with ice and garnishes

Back up
 


 
Ginger Beer

Ingredients
 

  • 1 lb ginger root, washed and peeled
  • 1 lime
  • sugar to taste


 

Method

1) Grate ginger roots

2) Put in a bottle with about 4 pints of cold water and one lime
( juice and peel)

3) Leave in sun for one entire day

4) Next day in the evening drain liquid and sweeten to taste with sugar

5) Put in clean bottles and place in fridge for 2 days

6) Serve over ice (you may add soda water )

Back up


 
Rum Punch

Ingredients

There is a rhyme in Trinidad to tell you how to mix a proper Rum Punch:

" One of sour, two of sweet, three of strong and four of weak"
 

  • 1 measure lime juice ( 1 oz) 
  • 2 measures syrup ( made of equal parts of sugar and water, boiled for 5 mins) 
  • 3 measures rum 
  • 4 measures of water and ice, combined, 
  • or ginger ale, a dash of Angostura bitters and a dusting of nutmeg


 

Method

1) Mix all ingredients, except for bitters and nutmeg and serve over ice, then add a dash of Angostura and sprinkle with nutmeg ( garnish glass with slice of lime or orange and a maraschino cherry)
 
 
 
 
 
 

Go Back up


 
Tropical Fruit Punch

Ingredients
 

  • 3 cups orange juice
  • 3 cups pineapple juice
  • 3 cups grapefruit juice
  • 1/4 cup lime or lemon juice
  • 1/2 cup honey
  • 4 cans ginger ale or soda water
  • 1 cup rum or white whine
  • 1 cup finely chopped pineapple
  • 1 cup small melon pieces or balls
  • 1 lime or orange seeded and thinly sliced 
Method

1) Combine orange, pineapple, grapefruit and lime juices

2) Sweeten to taste with honey and chill for a few hours

3) Just before serving stir in ginger ale, rum, pineapple pieces and melon balls. Garnish with lime or orange slices, serve over crushed ice

N.B. You can leave out the alcohol and also substitute fruit with a can of fruit salad

Back up


 
 
Soursop Punch

Ingredients

  • 1 soursop, peeled
  • 2 cups water
  • 6 - 8 tablesps. condensed milk
  • salt
  • sugar
  • Angostura Bitters
Method

1) Crush soursop in a bowl with half of the water

2) Pound it well and pass through a sieve to extract juice

3) Add remaining water, milk and a little salt, mix well

4) Add sugar and stir until dissolved

5) Strain, chill and serve with bitters

Back up


 
Coconut Drink "Pick me up "

Ingredients

  • 4 cups coconut water
    2 cups grapefruit juice
    1/2 cup sugar
    1 dash Angostura Bitters
    2 Tablesps Rum ( optional )
Method:

1 Mix all ingredients and chill

Serve over ice
 

Back up
 


 
Sea Moss Drink

Ingredients
 

  • 1 lb sea moss
  • 1 lime
  • Angostura Bitters
  • milk
  • sugar to taste


 

Method

1) Soak sea moss in lime juice overnight

2) Wash thoroughly and cook in pressure cooker for 
20-30 mins or until sea moss resembles jelly

3) Cool, add milk and sugar to taste and blend in a blender

4) Flavour with bitters and serve with crushed ice

In Trinidad this drink is rumoured to enhance a man's performance ( wink)

Back up
 


 
Sangria Punch

Ingredients

  • 1 Bottle Burgundy wine
  • 2 large sliced lemons
  • 2 sliced peaches
  • 1 sliced oranges
  • 2 oz Cointreau or Triple Sec
  • 2 oz Brandy
  • Add sugar to taste and club soda if desired


Serves 6

Method:

1) Mix all ingredients in a large Punch Bowl and serve over ice
 

Back up
 


 
Sorrell

Ingredients
 

  • 5 lbs fresh sorrell
  • cloves
  • sugar to taste


 

Method

1) Remove seeds from sorrell
2) Wash and cover with water in a large pan
3) Bring to a slow boil
4) Add a few cloves
5) Remove from heat and cover
6) Allow to cool
7) Strain and sweeten with about 2 lbs of sugar or to taste
8) Bottle and refrigerate

Makes about 3 gallons

Back up
 


 
Peanut Punch

 Ingredients:

1/2 to 2/3 cup smooth peanut butter

3 cups cold whole milk

4 tablespoons sugar

cinnamon, nutmeg
 

Method:

Place all ingredients in a blender and blend on high speed for about 30
seconds or until thick and frothy.
 

Pour into glasses and serve immediately.

Back up


 
 
Marsha's Ginger Beer

Ingredients:

3/4 cup (1/4 pound) grated ginger root
2 tablespoons lime juice
1/2 teaspoon cream of tartar
12 cups (3 quarts) plus 1/4 cup water
2 1/4 ounce packages active dry yeast
2 cups sugar

Method:

In a large bowl, combine grated ginger root, lime juice and cream of tartar and stir well.

In a large kettle, bring 12 cups water to a boil over high heat.

Carefully pour hot water over ginger mixture and set aside to cool.

In a small bowl, combine yeast, 1/4 cup water and 1/2 cup sugar.

Stir to make a smooth paste.

When ginger mixture is lukewarm, add yeast mixture and stir well.

Cover bowl loosely with plastic wrap and let stand for 3 days. (But the longer you let it stand, the stronger it gets!)

Pour ginger mixture through a sieve with another large bowl underneath to catch the liquid.

Add remaining sugar to ginger beer and stir well. Serve chilled over ice.

Back up


 
PONCHA CREMA  (Ponche de crema)

Ingredients:

4 cups whole milk
6 eggs, beaten
1 cup sugar
3 cups white rum
1 teaspoon vanilla extract
4 to 5 drops Angostura bitters
lime zest for garnish
freshly grated nutmeg,for garnish

In a medium saucepan over very low heat, warm the 4 cups milk.

Cook for 7 mins. stir regularly.

Add the eggs and sugar, stir and cook until the mixture thickens, taking care not to boil it or the eggs will curdle.

Remove from heat and let cool.

Add the rum, vanilla and bitters; Stir well.

Refrigerate the mixture until ready to serve.

To serve, pour the mixture into glasses, garnish with zest and sprinkle with nutmeg.

Makes 4 servings

Go back up