Hot Fun In The Summertime

"Why is the rum always gone?"

                        - Jack Sparrow

Summertime usually means cold, adult beverages.   I know I have enjoyed quite a few over the years.  Sometimes you just need a change from wine or beer.  Like pirates before me I like rum.  I also have a fondness for tequila.  

Flying my colors! 

I thought I would share some of my favorite cocktails for summer this week.   Some have been around for years.  Others, I have created myself.  If you make any of the recipes, snap a pic and tag me on Twitter or Instagram! I would love to see it!  @jjthecook for both.  Enjoy and happy, responsible drinking!

Measurements are approximate. 

J.J.'s Scurvy Buster

• 2 oz Rum – I prefer spiced
• 1 oz lime juice
• 2 oz pineapple juice
• 1 oz orange juice
• 2 oz coconut water
• 1 oz simple syrup if desired

1. Shake or stir to mix – serve over ice.
2. Garnish with cherry and orange slice if desired.
3. Serves one.

Frozen Rum Runner

• 3/4 ounce spiced or gold rum
• 1/4 ounce blackberry liqueur 1/4 ounce creme de banana liqueur
• 2 ounces orange juice
• 1/2 ounce grenadine
• 8 ounces crushed ice
• 1/4 oz. dark or 151 proof rum

1. Add spiced or gold rum, blackberry liqueur, creme de banana liqueur, orange juice, grenadine and crushed ice in a blender.
2. Blend until slushy and pour into glass. 
3. Float with 1/4 oz. dark or 151 proof rum
4. Serves one

Dirty Banana

• 2 oz. Tia Maria or Kahlua
• 2 oz. dark rum
• 2 oz. rum cream liqueur
• 4 oz. milk
• 1 oz. simple syrup
• 3/4 banana
• chocolate syrup
• Ice

1. Fill blender 3/4 way with ice and all ingredients.
2. Blend until thick and smooth.
3. Pour into glasses
4. Drizzle chocolate syrup on top for garnish
5. Serves two
   

 Paloma Ala J.J.

• 2 oz tequila blanco (silver)
• Juice of half a lime
• 3 oz pink grapefruit juice
• 3 oz soda
• pinch salt
• Lime wedge, for garnish

1. Combine tequila, lime juice and a pinch of salt in a highball or Collins glass.
2. Add ice
3. Top with grapefruit and soda.
4. Stir gently
5. Serve with a lime wedge garnish

Happy Cinco de Mayo! Have you met my friend Margarita?

Cinco de Mayo of the last few years has become sort of a big deal here in the U.S.   I think it is mostly used as an excuse to drink tequila...like you need an excuse to do that! Again my history side of my brain was curious about the origins of Cinco de Mayo...I should declare this J.J.'s Food History Month!

Cinco de Mayo—or the fifth of May—commemorates the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).

The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day—the most important national patriotic holiday in Mexico...which is actually celebrated on September 16.

Well there you have it! An interesting little history lesson for today.  How are you celebrating? I was all set to make enchiladas but I wasn't going to make them for just me.  I had some salsa and queso and called it a Mexican  meal.  I shall be making the enchiladas tomorrow!

What will I drink with it?

Classic Margarita

Ingredients:

• 1 oz premium tequila - Jose Gold or Patron!
• 1/2 oz triple sec
• 2 oz lime juice, fresh squeezed
• 2 teaspoons sugar or agave nectar - agave is best...makes it very smooth!
• kosher Salt (optional)
• lime wedge (optional)
• crushed ice or ice cubes

Preparation:
 
Place the tequila, triple sec, lime juice, sugar and ice into a shaker and shake vigorously for 20-30 seconds to help dissolve the sugar. Pour the salt into a flat plate. For the glass, use a lime wedge to rub the rim of the glass, then quickly place it rim-side down into the plate of salt. Pour the margarita over ice into the salt-rimmed glass. Garnish the glass with the lime wedge.