Drink of the Moment: Rumchata Colada

No one ever said that drinking will make you skinny, so my cocktail better be worth it if it's going to have the potential to make me go up a size.  This especially holds true for the standard Pina Colada.  Once upon a summer, in a galaxy far far away - I'll call it my youth - I may have had a fair sprinkling of this fair frozen creamy pineapple-y coconut-y drink during the warmer months, but these days the harsh reality of the calorie has set in, and I usually only splurge on one of these fat floats once a year.  This year, that special moment happened to come early for me with the first really warm snap we had.   


You may remember that I LOATHE pre-fabbed mixers where you just add the alcohol, and will usually not even waste my efforts in that direction.  The Pina Colada is no exception -- well, unless maybe I'm sitting at the infinity pool bar in a wonderfully tropical location.  Anyway, I digress.  When Jay wanted whip up some Pina Coladas from scratch (which is really a lot easier than it may sound ... and yummier too), I was only luke-warm to the idea with it being so early in the season.  I mean, did I really want to blow my single Pina Pass this early this year?  And then, something magical happened that changed my perspective.  I realized I could try making it this way ... sans pineapple!

THE RUMCHATA COLADA

Ice Cubes

1/2 cup light rum (I used Bacardi)

1/2 cup Rumchata

1/2 cup coconut cream

1/4 cup coconut milk

Fresh pineapple & maraschino cherries for garnish

Fill blender with ice cubes.  Add rum, Rumchata, coconut cream, and coconut milk.  Blend until smooth.  Pour into your glass, and garnish with fruit.

YUMM-tastic I tell you.  It really was all that even without the pineapple (well, except for the garnish), and who doesn't love having a whole pitcher of happy sitting right in your fridge - even if it does mean you have to eat nothing but lettuce for a day or two.  If you don't have Rumchata in your local market, try picking up some horchata and adding a little more rum, or maybe finding a recipe for it ... like this one here.  Totally.  Worth.  It.  The best part about all of this though; I am technically still holding on to that annual 'Pina Pass' if I do find myself at some fabulous infinity pool bar in a tropical vacation spot feeling mighty thirsty.  Splurge on!     

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Drink of the Moment: Thanksgiving 2011 Spiced Pear Perfection

Thanksgiving is only four days away, and thank goodness because I can't wait to have a legit reason to enjoy a few of what I have decided will be my signature Thanksgiving cocktail this year.  You may remember a few weeks ago I mentioned that I was trying to sort out a spiced pear cocktail for the fall (you can revisit that previous 'Drink of the Moment' post here if you'd like), but was not having much luck finding perfection.  As things would often have it, it turns out that I was looking too hard to find something that was right in front of my face the whole time, and in this particular case the simplicity of it's perfection is almost shocking.  The flavors should prove to be quite complimentary with the traditional Thanksgiving meal, and the 80 proof should assist in successfully surviving a houseful of family members.

Spiced Pear Perfection

1 part Captain Morgan's Spiced Rum
3 parts Pear Juice
Dash of ground cinnamon (I used Saigon Cinnamon)
Dash of ground nutmeg
Dash of ground cloves

Pour rum into your selected glass (I used a martini glass for a better photo, but would recommend a highball glass or the like).  Shake in spices to your taste - if you don't have each of these spices separately, you might give pumpkin pie spice a whirl.  Top with pear juice.  Garnish with a cinnamon stick or if you're feeling exceptionally motivated, rim with a cinnamon sugar mix.


Happy Thanksgiving!

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Drink of the Moment: Mango-Mint Rum Slush

Though summer is nearly over, there are still a few days left to fit in a few frozen fruity temptations.  Whether you're at the beach, the pool, or just in your backyard this Labor Day weekend; this is one you are sure to enjoy.  Sip quickly before it's too late!

Mango-Mint Rum Slush  

Ingredients

• 3 cups coarsely chopped peeled mango
• 1 cup ice cubes
• 1 cup mango nectar
• 3/4 cup white rum
• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• 1 tablespoon chopped fresh mint

Preparation

• Place mango in freezer for 1 hour. Combine mango, ice cubes, and remaining ingredients in a blender; process until smooth. Serve immediately.

Cooking Light 
MARCH 2003

Drink of the Moment: Kiwi Colada

Ok people, get ready to whet your whistles cause I've got another good one for you!  Unlike the last exceptionally popular drink of the moment that could still very easily have been thrown together twelve drinks in, this one actually does require a little prep work with a sharp utensil, so make sure you have things geared up ahead of time if you're planning on having a multiple batch kind of night ... eh hem, or day.  


I present for your consideration ...

... THE KIWI COLADA!

Yield: 6 servings (serving size: about 3/4 cup)
Calories: 143

Ingredients

Try prepping your kiwi in bulk.

• 5 peeled kiwifruit, divided     
• 3 cups ice
• 1/4 cup light rum
• 1/4 cup Midori (melon-flavored liqueur)
• 3 tablespoons Cream of Coconut (such as Coco Lopez)
• 1 (8-ounce) can crushed pineapple in juice, undrained

Preparation

• Cut 4 kiwifruit into quarters, and place in a blender. Set remaining kiwifruit aside. Add ice and remaining ingredients to blender; process until smooth. Strain mixture through a sieve into a pitcher; discard seeds. Divide evenly among 6 glasses. Cut remaining kiwifruit into 6 slices; garnish each glass with 1 kiwifruit slice.

Cynthia Nicholson, Cooking Light 
JUNE 2005

I promise the prep work does pay off when you sip on this tasty beverage, and I certainly didn't waste my time straining or discarding any kiwi seeds (that I'm pretty sure most people eat in the fruit anyway). Who doesn't need another frozen yum yum drink to beat the (what seems to be dwindling) heatwave most of the North American continent has been dealing with - or to send out the summer with a bang.  So, go now I say, and indulge in this frosty wonder of a beverage before it's too late!

Drink of the Moment: Frozen Lemonade with Coconut Rum

With all of the oppressive heat most of the US has been dealing with the past few days, I don't know many that couldn't use a nice frozen drink - sweating it out without one might actually be considered cruel and unusual by some.  With that in mind, I thought I would share a drink that will not only help you cool down, but also won't sabotage your summer 'slim down'.  Not only is this one fabulous and frozen (I guarantee you'll want more than one); it's super easy, and only requires a few basic ingredients (that don't include sour mix, coconut milk, or ice cream).   Also, it's not nearly as boozy as some of my other 'Drinks of the Moment', which means you might actually be able to enjoy one or two on your porch or patio after sunset without experiencing any debilitating symptoms of dehydration ... or, maybe you should just stick with sitting in the air conditioning, and looking out the window at your sweltering porch or patio.  Either way, enjoy and try to stay cool out there!  :)

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• 
  
• YIELD: 1 serving (serving size: about 1 cup)
•               172 calories per serving
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Ingredients

• 1 1/2 cups ice cubes, crushed
• 3 tablespoons frozen lemonade concentrate
• 2 tablespoons coconut rum (such as Malibu)
• Lime wedge (optional)
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• Preparation
• Place ice, concentrate, and rum in a blender (I used a Margaritaville Mixer to make the ones above, but a standard blender would do the trick wonderfully); blend until slushy. Garnish with lime wedge, if desired.

Elisa Bosley, Cooking Light
MARCH 2007

Drink of the Moment: Domaine de Canton Ginger Liqueur

I had been eyeing the Domaine de Canton ginger liqueur in the isle now for quite some time.  Sitting there with it's chic iced glass bottle with curves like bamboo and dramatic black label contrasted against the warm amber color of the liquid, I was sure it would taste as elegant and sophisticated as it looked.  Every time up until now though I had always walked out of the store with a different bottle of inspiration. I knew I was missing out on something, and in this case, good things do come to those who wait.  I am glad to say that I am no longer missing out.

Not that waiting really had anything to do with it at all, but this stuff is amazing.  The color, the scent, and most importantly the flavor is absolutely alluring.  I usually try to taste things in their purest form prior to mixing them in a drink if I can.  Sometimes, that rule of thumb leads to a bit of regret that later becomes way more pleasant when mixed properly, but this dear friends can be enjoyed all by its lonesome - maybe with a little ice if you like.  Of course, not being one to champion lack of experimentation I had to do a little mixing to find a yummy concoction that would highlight my fabulous new find.

After some trial and error, this emerged as my favorite Domaine de Canton cocktail so far.

THE CANTON COOLER

1/2 PART DOMAINE DE CANTON
1/2 PART DARK RUM
1 1/2 PARTS FRESH LIME JUICE
1/2 PART SIMPLE SYRUP

RASPBERRIES (to taste)

FRESH ROSEMARY (to taste)

Muddle raspberries and rosemary with simple syrup. Build in all other ingredients. Shake and strain.  Garnish with a sprig of rosemary or lime zest. 

Not a huge fan of super sweet drinks, I was a little hesitant at first, but this little cocktail wrapped a whole bunch of flavors into one little glass.  The bright ginger, lime, and raspberry flavors are wonderfully complimented by the almost smokey sweet flavor of the dark rum, and the savory flavor of the rosemary.  Also nice is the idea that you can sweeten it with a little more syrup if you do prefer a more sugary beverage.  I would imagine you could also top with some prosecco or champagne if you want to add some fun fizz.

If the rum doesn't set that well with your tastes, you might also try some Absolut Wild Tea in it's place.  This takes away some of the depth of flavor that the rum adds, and instead keeps it altogether light with a hint of elderflower.  Both are yummy in my opinion, and ask to be sipped on more than once!