The weather’s heating up, so i figured I’d give folks something they can use to cool down.

Check out the recipe for Soursop Drink below….

SourSop Drink

Ingredients:

• 1 - pound sour sop peeled, seeded & sliced
• 1-1/2 - cups milk
• 5 - tablespoon sugar (add more or less to taste)
• 1 - cup crushed ice
• 1- squeezed lime
• Rum to taste (Optional)

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GIven that it’s Super-Bowl Sunday, I figured I’d give folks something they can use to spice up their parties. Check out the details below…

Rum Punch

Ingredients:

• 1 part of lime juice, freshly squeezed
• 2 parts of sugar syrup (see below for details…)
• 3 parts of dark Caribbean rum, the older, the better
• 4 parts of water
• Dash of Angostura Bitters and freshly grated nutmeg

Check out more after the jump… (more…)

Since I posted about last night’s event, I figured it made sense to get this one up here today. Check out the details below…

Coquito

Ingredients:

• 2 15-ounce cans cream of coconut
• 2 14-ounce cans condensed milk
• 6 ounces rum
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 teaspoon coconut (or vanilla) extract

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Interesting event going down tomorrow night at CCCADI. Check out the info below…

If you are in the mood for a fun-filled yet educational holiday event, you should join us as we host a holiday Coquito Masters Qualifier. Coquito is a traditional Puerto Rican alcoholic beverage similar to eggnog. The tasting will serve as one of the qualifying events for the Coquito Masters finals which will be held at the Museo del Barrio on Dec. 19th 2009, where winners will compete for Coquito Master title and prizes. The intent of the CMQ is to increase the opportunity for local participation in the Coquito Masters and to promote the preservation of Puerto Rican culinary traditions. Now in its 8th year, the event has become a great way to kick off the holiday season with friends and family.

If you have a great Coquito recipe, contact Debbie Quinones to register!

Schedule of Events:

• 6:00 - 6:45 p.m. Coquito Registration
• 7:00 - 8:00 p.m. Tasting
• 8:00 - 8:30 p.m. Scoring and networking

For more info, click here: Coquito Tasting Event @ CCCDAI.

I think I’ll get myself a Ting or two and bump this mix today. Check out the details below…

The Grapefruit

The grapefruit much like reggae music is a child of Jamaica. The grapefruit is a bitter fruit first found in Jamaica in the late 1700’s and quickly dubbed the Forbidden Fruit. Before that, the fruit was known as Shaddock, named after it’s originator Captain Shaddock who came to Jamaica with Pumelo seeds and planted the first grapefruits.

The ‘Ting

Fast forward to the mid 70’s, a delicious grapefruit soda was born and in my personal opinion it was spawned from Rocksteady and the aforementioned forbidden fruit. What is this beverage thing you might be asking yourself? The thing is aptly called ‘Ting Soda. It’s miles ahead of any flavors Squirt or a Cactus cooler might put out, even a Hansens Grapefruit Soda whimpers when it is in ‘Ting’s presence. ‘Ting is lower in sugar (as it uses real sugar) and has real bits of the fruit allowing the drinker to let the bubbles and grapefruit dance on their tongue.

The Mix

As mentioned in my previous post I recently stumbled upon this drink. After finishing, I said I am going to honor this beverage. I mean, it’s that good! In collaboration with my friend Tim from MixPourSip.com we decided to feature this drink on his site with a review and how-to’s and I would provide the proper soundtrack as to which the reader would soon be able to enjoy a Ring or a Ving accompanied by my personal mix dedicated to the bevy.

So here’s to you!

Cheers!

Download the mix here: Dis ‘Ting: A True ‘Ting Mix.

Mauby is an essential drink not only in Guyana, but all over the Caribbean. It’s called by different names depending where you go, but the main ingredients are always the same. Check out a Guyanese version of the recipe below…

If you’re not able to find Mauby Bark locally, you can purchase it online here.

Mauby

Ingredients

• ½ oz mauby bark
• 2 pcs cinnamon spice
• 6 pt water
• Small piece of dried orange peel
• 3 - 4 cloves
• 2 lb sugar

image via cynthianelson2 on Flickr.

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This is a recipe I’ve been meaning to get on here for a while, because it’s relatively easy to make and is something that everyone seems to dig. That, and the fact that I saw something about the drink being very high in antioxidants the other day, so it’s healthy too. All that said, check out a recipe for Sorrel below…

Also, I know that those living outside of NYC might have a hard time finding Sorrel leaves, so click here for to buy them online.

Sorrel

Ingredients

• 1 oz. dried sorrel or roselle sepals
• 3 inch piece of cinnamon stick
• 3 x 1 inch strip of orange peel
• 3 cloves, whole
• 1½ cups sugar
• 2 quarts boiling water
• ¼ cup medium-dark rum (The rum is optional…)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves

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Without fail, whenever I buy ginger for tea or cooking, I buy way more than I mean to use, especially now in the winter. That being the case, I thought I’d put it to some use and make some ginger beer out of it. Check out the recipe below, courtesy of What’s Cooking In Guyana…

GINGER BEER

Ingredients:

1 oz piece fresh ginger root, peeled and crushed

Peel of a medium lime

1/3 cup fresh strained lime juice

½ cup sugar

3¾ cups boiling water

1 teaspoon active dry yeast

¼ cup lukewarm water (110°F to 115°F)

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The last few recipes I’ve posted have been kind of complicated, so I figured I’d post something really, really easy this time.

Not sure if this falls under something you actually “cook,” but trust me when I say it’s worth the time it takes to make. All 5-10 minutes.

I think I might actually mess around and make some later today. Check the recipe after the jump.

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