We close out out our Food Month Pot-pourri special with a special emphasis on the ‘pour.’ It’s the weekend, it’s almost December, so it’s practically the holidays, which call for drinks a-plenty! We happily oblige with 24 drink and cocktail recipes. Cheers!
Keisha Shakespeare’s Sorrel Drink
1 lb sorrel
1 cup ginger juice
1/2 cup sugar or sweeten to your liking
2 litres of water
A splash of Appleton Rum (to your liking)
A splash of Red Label Wine (to your liking)
1. Grate ginger, juice and set aside.
2. Add sorrel and water in a pot and rapidly bring to a boil.
3. Allow to boil for 10 minutes.
4. Remove from flame, add ginger, strain and let it sit overnight.
5. Stir in sugar, add rum and wine. Feel free to add as much rum as you can take because it adds a kick to the sorrel.
6. Put rice grains and pimento seeds in a glass container then add the mixed sorrel and it can stay as long as you want, even up to a year; the rum and pimento seeds will keep it preserved.
7. When you are ready, pour in glass with crushed ice and enjoy.
1 Red Stripe Light
400ml sorrel juice (sweetened)
100ml club soda
1. Crush ginger and place in shaker.
2. Add sorrel juice and shake.
3. Pour mixture along with Red Stripe light and club soda in a jug and stir. Taste for consistency (should have a light beer taste with a slight sweet from the sorrel and a subtle pop from the club soda).
4. Garnish with cilantro and lime slice in a martini glass.
5. Enjoy chilled.
Makes 4 servings.
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup Guinness Stout
1. Start by whisking the egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed in.
2. Next, set the pan on your stove’s burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160F and will coat the underside of a spoon.
3. Remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg.
4. Now stir in the Guinness, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least four hours before proceeding.
5. Finally, when you’re ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!
Makes 14 servings.