Category: Caribbean Recipes

Categories
Caribbean Recipes

Bushwacker

 

Bushwacker recipe

 

  • 4 oz cream of coconut
  • 2 oz Kahlua® coffee liqueur
  • 1 oz Dark Rum
  • 1 oz Dark Creme de Cacao
  • 1 oz Vodka
  • 4 oz milk

Combine ingredients with two cups of ice in a blender. Blend until smooth, and serve up in two 12 oz cups.  Garnish with Whipped cream and a pinch of nutmeg

Raise glass and toast.

Let me know if you’ve tasted this popular island drink.

 

Categories
Caribbean Recipes

Beachcomber Cocktail

Beachcomber Cocktail

 

Beachcomber Cocktail

 

Step 1: You will need

  • 2 tsp caster sugar
  • 1 lime wedge
  • 50 ml light rum
  • 1 tsp maraschino liqueur
  • 1 tsp cherry brandy
  • 15 ml lime juice
  • Ice cubes
  • 1 saucer
  • 1 cocktail glass
  • 1 shot measure
  • 1 shaker
  • 1 strainer (if the strainer doesn’t contain one)

Step 2: Prepare

Pour the caster sugar into a saucer. Rub the wedge of lime around the rim of the cocktail glass then rub the rim of the cocktail glass in the sugar. Keep the lime for later.

Fill the shaker half full of ice cubes.

Into the shaker add the rum, the maraschino liqueur, the cherry brandy, sugar and the lime juice.

Ensuring that the lid is secure, shake vigorously.

Step 3: Serve

Place the strainer over the top of the shaker and pour into the cocktail glass.

Add the lime wedge to the cocktail glass and serve. A fiery cocktail sure to get any party started!

Categories
Caribbean Recipes

Lounge Lizard Cocktail

Lounge Lizard Cocktail

So, the dedicated lounge lizard is going to want a tall, lasting drink that not only quenches their thirst but has a robust base spirit. Voilà! the Lounge Lizard, a mixed drink you could sip all night long. This one is a nice variation of a Rum & Coke and is sweeter and warmer than a  Cuba Libre because the amaretto adds depth and a welcomed almond flavor to your favorite cola.

Lounge Lizard Cocktail

 

Ingredients:

  • 1 1/2 oz dark rum
  • 1/2 oz Amaretto
  • cola

Preparation:

  1. Pour the dark rum and amaretto into a collins glass filled with ice.
  2. Top with cola.
  3. Stir well.
Categories
Caribbean Recipes

Saltfish: A staple in the Caribbean

Saltfish

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called “pick-up saltfish” because the salt cod is pulled apart and shredded. It’s made into a salad that’s eaten for breakfast or brunch with coconut bake or crackers. It’s a good party snack, too.

The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores. 

[BannerGroup]

INGREDIENTS

  • 1 12-ounce piece dried salt cod (with skin and bones)
  • 1 medium onion, minced
  • 1 medium green bell pepper, minced
  • 2 medium tomatoes, seeded, finely chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon finely grated lime peel
  • 1/2 teaspoon minced seeded Scotch bonnet chile or habanero chile
  • 1 hard-boiled egg, peeled, chopped
  • 1 avocado, peeled, pitted, sliced

PREPARATION

Rinse salt cod with cold water. Place fish in large bowl; cover with cold water. Cover bowl and refrigerate at least 24 hours, changing water once. Drain.

Place fish in large skillet; cover with cold water and bring to boil. Reduce heat and simmer until fish flakes easily, about 50 minutes. Drain; cool slightly. Using fingers, shred fish, discarding skin and bones. Measure 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mound salad in center of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.

Categories
Caribbean Recipes

Conch Fritters

 

Ingredients

  • Fritters:
  • 1 quart oil for frying
  • 3/4 cup all-purpose flour
  • 1 egg
  • 1/2 cup milk
  • ground cayenne pepper to taste
  • seasoned salt to taste
  • salt and pepper to taste
  • 1 cup chopped conch meat
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  •  
  • Dipping Sauce:
  • 2 tablespoons ketchup
  • 2 tablespoons lime juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon hot sauce
  • salt and pepper to taste
 

Directions

  1. Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
  2. In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
  3. Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
  4. In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.
 

Footnotes

  • Conch can be replaced with any seafood. We tried last week ‘Calamari Fritters,” following the same recipe but replacing conch with chopped calamari… it turned out awesome! We cannot wait to try it with shrimp or crab meat.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information 

Amount Per Serving  Calories: 220 | Total Fat: 13.6g | Cholesterol: 47mg

 

 

Categories
Caribbean Recipes

Frozen Pina Colada

 

 

Ingredients

  • Ice cubes
  • 1/2 cup rum
  • 1/2 cup coconut cream
  • 1/4 cup coconut milk
  • 1/4 cup pineapple chunks
  • Sliced pineapple, for garnish, optional
  • Maraschino cherry, for garnish, optional

Directions

Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree.

Serve, garnished with a slice of pineapple and maraschino cherry, if desired.

Categories
Caribbean Recipes

Pitate’s Treasure (Shooter)

 

 

The aptly named Pirate’s Treasure is a fun drink to make and a tempting taste. The key is to layer the spirits in order so that your finished shot looks like a treasure of gold (gold flakes of Goldschlager) underground (guarded by the dirt-brown of the pirate Captain Morgan). The affect is quite cool if you get distinct layers, it’s almost too bad that it is a shooter and doesn’t last long.

Ingredients:                                                                    

  • 3/4 oz Goldschlager cinnamon liqueur
  • 3/4 oz Captain Morgan Spiced Rum

Preparation:

  1. Pour the Goldschlager into a shot glasses.
  2. Float the rum on top by pouring it slowly over the back of a bar spoon.
Categories
Caribbean Recipes

Pain Killer

Tropical Drink Recipe: Painkiller

The official cocktail of the British Virgin Islands and one the most popular mixed drinks in the Caribbean, the
traditional painkiller cocktail is made with Pusser’s Rum. Mix up our favorite recipe at home
 

SERVES 1-2

2-4 oz. of Pusser’s Rum                                            
4 oz. pineapple juice
1 oz. cream of coconut
1 oz. orange juice
Grated fresh nutmeg

In a cocktail shaker filled with ice add first four ingredients and stir. Pour into cocktail glasses and top with grated nutmeg.

 

Categories
Caribbean Recipes

Sex on the Beach

This is a popular Sex on the Beach and what is most likely the original. Popular substitutes include using pineapple for the orange, or Midori & Chambord instead of schnapps.

 

Scale ingredients to 
 servings 

 

Add vodka and peach schnapps to a highball glass over ice. Fill with equal measures of cranberry juice and orange juice, and stir.

 

Categories
Caribbean Recipes

Mojito Cocktail

Ingredients:
Many leaves of fresh mint 
      1 tbsp. fresh lime juice 
      2 cubes ice 
      1 1/4 fluid oz. rum 
      1 fluid oz. carbonated water
      1 sprig fresh mint
Methods/steps
In a cocktail glass, muddle (crush) mint leaves with limejuice. Add ice and rum. Top with carbonated water. Decorate with a sprig of fresh mint.
 
Ready in 5 min