Cinco de Mayo Margarita: Non Traditional Margaritas is a post from: Girly Drinks. Check out more ice wine and martini recipes.

Two non-traditional margaritas to help non Tequila fans enjoy Cinco de Mayo:

Van Gogh ‘rita:

Created by local Chicago mixologist, Mary Breclaw

• 2 oz Van Gogh BLUE Vodka
• .5 oz triple sec
• 1 oz Sour mix
• 2 oz Soda
• Lime wedge

Pour the Van Gogh BLUE Vodka and triple sec in a glass over ice.  Top with the sour mix and soda and garnish with a lime wedge.

Abuelorita

• 2 oz Ron Abuelo Añejo
• 1 oz triple sec
• 1/2 oz freshly squeezed lime juice

In a shaker filled with ice add all ingredients and shake vigorously.  Strain into an ice filled rocks glass.  Garnish with lime wedge.

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Reserve de Mure: Rich Thanksgiving Cocktail is a post from: Girly Drinks. Check out more ice wine and martini recipes.

Preparing for a Thanksgiving feast and need a rich cocktail to compliment your dishes, or to hold you over while you’re avoiding questions you don’t want to answer? This cocktail is the about the same hue my cheeks turn when my parents turn to my boyfriend and I between bites of food and ask, “So, when will you guys be getting married?”

Reserve de Mure: Rum, Blackberry, Pom Juice, and Cream De Mure Thanksgiving Cocktail

Reserve de Mure

• 1 oz. Appleton Estate Reserve Rum
• 1 Muddled Fresh Blackberry
• 0.5 oz. Pom Wonderful Pomegranate Juice
• 1 oz. Massanez Cream De Mure
• 1 oz. Whipped Fresh Cream
• Cinnamon Grated on Top
• Garnish: 3 Blackberries and Cinnamon Dust

Muddle the blackberry; add all ingredients except the heavy cream; shake and strain into wine glass top with fresh whipped heavy cream; garnish and dust with cinnamon.

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Make Mine A Blue Margarita is a post from: Girly Drinks. Check out more ice wine and martini recipes.

This post is part of the Summer of Margarita’s Series.

Another day, another margarita. This brightly colored margarita was found at Applebee’s, of all places. Applebee’s has a fun new line of margaritas, including the Blue Coconut Margarita, a Red Apple Margarita with DeKuyper Luscious Red Apple liqueur, Margarita swirls in strawberry mango or wildberry mango flavors, or the Skinny Bee Margarita, a 100 calorie margarita with Hornitos Reposado 100% Agave tequila and Applebee’s signature SkinnyBee mix.

I couldn’t resist the Blue Margarita, which has both rum and tequila, plus the blue curacao to give it it’s caribbean color.

The Blue Margarita (blue coconut margarita) from Applebee's

• 1 oz Malibu Coconut rum
• 1 oz Sauza Gold tequila
• 1/2 oz Blue Curacao
• 1/2 oz orange liqueur/Triple Sec
• 1.5 oz sweet and sour

Shake over ice and serve in a large margarita glass.

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Rum Running With Bonefish Grill: The Original Rum Runner, Dark & Stormy, and Coconut Pie Recipes is a post from: Girly Drinks. Check out more ice wine and martini recipes.

Bonefish Grill is turning their focus to rum this month, with Bonefish founder Tim Curci adventuring down to the Florida Keys to do some rum running.

During his adventures, Curci stops by the original Tiki Bar in the Florida Keys, learns about the history of rum, and worked with Myers Rum to create new cocktails. He also stops to chat with Trapper, one of the original bartenders at the Tiki Bar in the Florida Keys, who gives us the recipe for the original version of the Rum Runner.

The folks at Bonefish Grill are also sharing their Coconut Pie with Myers Rum sauce recipe for those looking for something different. To view additional webisodes from Bonefish, visit their Youtube page, or view sample menus and offers on their website or facebook page.

Cocktails Featured In The Video:

The Original Rum Runner Recipe (Tiki John’s Recipe from The Original Tiki Bar)

• 7/8 oz Blackberry brandy
• 7/8 oz Banana liqueur
• 1/2 oz Dark rum
• 1/2 oz 151 proof rum
• 5/8 oz Grenadine
• 1 oz Lime juice

Bonefish Grill Dark and Stormy Recipe (The Bonefish Twist)

• 2 oz Dark Rum
• Fresh Lemon
• Dash Bitters
• Mint Leaves
• Ginger Beer

Shake rum, lemon, bitters, and mint leaves together over ice. Pour into glass over ice and top with ginger beer.

Bonefish Grill Coconut Pie With Rum Sauce

Coconut Pie With Myers Rum Sauce

Serves 6-8

Ingredients

• 1 Cup        Whole Milk
• 1 Cup         Heavy Cream
• ½ Cup      Sugar
• ½ Cup      Flour
• 6                 Eggs
• 1 TBSP      Pure Vanilla Extract
• 2 Cups      Coconut, shredded

Preparation
Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl.  Mix with a hand mixer for 2 minutes on medium speed.  Add coconut and mix together until completely incorporated. Place in a greased pie pan. Cook at 350° for 40-45 minutes.

Rum Sauce

Ingredients
1 Cup        Brown Sugar (light or dark)
1 Cup        Butter, unsalted
1 Cup        Myers Dark Rum
Preparation
In small sauce pan, heat butter over medium heat until melted. Add brown sugar and mix together until sugar dissolves. Add rum and cook for 1 minute on medium heat. Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.

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Cayo al Corazon (Key to the Heart) is a post from: Girly Drinks. Check out more ice wine and martini recipes.

Al Nelson, head mixologist at the Sunset Pier at Ocean Key Resort in Key West, created the Key to the Heart, a cocktail that is meant to bring out the Latin Lover in anyone – perfect for Valentine’s Day!

Cayo al Corazon (Key to the Heart)

In a pint glass filled with ice, add the following:

• 3/4 oz Mount Gay Rum (or your favorite gold rum)
  

  Ocean Key Resort: Cayo al Corazon

• 1/2 oz Peach Schnapps
• 1/2 of Malibu Coconut Rum
• 1 oz of Orange Juice
• 3/4 oz Pineapple Juice
• 3/4 oz Cranberry Juice
• A dash of Angostura Bitters

Shake well until very cold and then strain into a highball or Double Collins glass filled with ice. Top with a splash of great champagne like Veuve Clicquot and garnish with cherry.

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Modified Mai Tai – Reader Submitted Drink is a post from: Girly Drinks. Check out more ice wine and martini recipes.

There are a few things that can make my day, but it’s some of the littlest things that can *really* make my day. For me, one of those things is cocktail recipes submitted by regular people who just happened to concoct a drink at home or order one at a restaurant and think of me!

Here’s a Mai Tai recipe I developed for a group Valentine’s dinner some years ago. It has a pretty pink-orange hue and my guests loved it. Eric @ Eric’s Food

mai tai

• 2 oz gold rum
• 2 oz pineapple juice
• 2 oz orange juice
• 2 oz guava juice/nectar
• .5 oz grenadine
• 1 oz Galliano
• 1 tsp Amaretto
• 1 tsp lime juice

Shake and serve over ice. Recipe above makes approximately 2 drinks.

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Hibisca: Hibiscus Cocktail Mixer is a post from: Girly Drinks. Check out more ice wine and martini recipes.

A few weeks ago I received a sample of Hibisca, an all natural Hibiscus beverage. While Hibisca is non-alcoholic, I was pointed to the TryHibisca.com website which gives a variety of cocktail recipes in which Hibisca can be used in.

What is Hibisca?

When I first heard of Hibisca, I was thinking that it would be similar to the Hibiscus Tea I’ve tried. A common trend in cocktails is to infuse tea flavors into liqueurs like vodka and gin, or mix the tea water with the liqueur of your choice. Instead, I was pleasantly surprised to find that Hibisca is actually a mixer that is similar to the consistency of a dark red wine.

Made with imported organic hibiscus and natural spices, Hibisca can be served in a variety of non-alcoholic drinks (think Hibisca Lemonade), served warm as a cider, or mixed with a variety of liqueurs to add a unique flavor to your cocktails.

Hibisca Recipes

Check out the Hibisca website to purchase bottles online (starting at $15.95) and to find recipes like the Bacardi Breezer (Hibisca, Bacardi, Sprite), the Caribbean Breeze (Hibisca, Malibu, Pineapple Juice), and  Cool Runnings (Hibisica Sorbet Dessert, Malibu, Pineapple Juice).

Hibiscatini

I tested out the Hibiscatini recipe with my sample of Hibisca. Made with Hibisca, Vodka, lime juice, and triple sec, the Hibiscatini was a hit. It’s not overbearingly sweet like some girly drinks can be, and the flavor of the Hibisca was a welcome change to my regular cocktail lineup. This would be the perfect drink to serve while entertaining a group since it can easily be made in batches and served in punch format; non-alcoholic versions can also be made by switching out the vodka for a clear soda (7UP, Sprite, Fresca) or Club Soda.

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  Hibiscatini

  Hibisca 2 oz

• Vodka 1 oz
• Sweetened lime juice 0.5 oz
• Triple sec 0.5 oz

Combine ingredients in a shaker with ice; strain into martini glass.

Follow Hibisca on Twitter or Facebook for more recipes and information.

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Calypso Coolers: Guava Daiquiri is a post from: Girly Drinks. Check out more ice wine and martini recipes.

Guava Daiquiri

From the book Calypso Coolers (Calypso Coolers, 2007, Stewart, Tabori & Chang) comes this recipe for a Guava Daiquiri. I figured since it’s getting cold here that it wouldn’t hurt to shake up a girly drink cocktail that reminds me of the summer. And laying out on a beach. With sun. And waiters…

From the Calypso Coolers book: The soft, pink flesh of a fresh guava exudes a perfume and flavor that is intoxicating. This tropical fruit, found flourishing along roadsides in the Dominican Republic and Puerto Rico-and in several varieties (and shades) on many other islands-yields a luscious nectar that combines beautifully with fresh lime juice and, of course, rum. Though fresh guavas may be hard to come by in areas north of the Caribbean, excellent-quality nectar is not.

Serves 1

• Ice cubes
• 2 ounces light or golden rum
• 3 ounces guava nectar
• 1 ounce fresh lime juice, plus 1 full-moon lime slice, for garnish
• 1/4 ounce Cointreau

In a shaker filled with ice cubes, combine the rum, guava nectar, lime juice, and Cointreau. Shake well and strain into a chilled martini glass. Place the lime slice in the cocktail. Serve immediately.

*Girly Drinks Guava Daiquiri image and recipe courtesy of the book Calypso Coolers

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