Drink like a Pirate Day: Coconut Grove

Pirate Day BreezeIngredients

  • 1 1/2 oz coconut rum
  • 1 oz creme de bananes
  • 1 oz white rum
  • 4 oz pineapple juice
  • 1 tsp lemon juice

Preparation

Combine all the ingredients in a cocktail shaker half-filled with ice. Shake vigorously for 6-7 seconds with out knocking your parrot off your shoulder. Strain into an ice-filled Collins glass. Garnish with a slice of pineapple, lemon… and the cowardly still-beating heart your most hated pirate rival. If you have no current pirate rivals, substitute a maraschino cherry.

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Direct from the Riviera Maya – the Mayan Chocolate Mojito

Mayan Chocolate Mojito

Mayan Chocolate Mojito

Its not a huge secret that most everyone here at Madtini loves Mojitos, the blast of freshness from mint leaves will leave anyone’s taste bugs craving more. We’ve made Mojitos with a hint of maple syrup,  as well as pineapple and peppercorns.

We’re always on the look out for new ideas for Mojitos, and we stumbled upon a listing this for a Mayan Chocolate Mojito created by the Karisma Hotels Resorts in the Riviera Maya in Mexico. If you’re a chocolate lover you’ll love the combination of fresh mint, lime and lush chocolate.

Cheers and happy lounging

Ingredients

3/4 oz simple syrup
1 ½ oz white creme de cacao
½ oz white rum
4 fresh mint leaves
1/2 lime

Preparation

Muddle the lime pieces, simple syrup and mint leaves in the bottom of a cocktail shaker. Strain into an cocktail glass field with ice. Add the creme de cacao, top with rum and garnish with a sprig of mint.

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Beat the Heat with 6 Madtini Cocktails for Caribana

Caribana - Cocktails of the Caribbean

Saturday is the day for the massive Caribana parade, the climax of Toronto’s celebration of Caribbean culture and traditions held each summer since 1967. Hundreds of thousands of people will soon crowd along Lakeshore Blvd to revel along side the costumed bands dancing to the Soca, Calypso, Chutney, Reggae and Steelpan rhythms.

The folks at Madtini Labs are only too eager to  join in the fun, and share a selection of six drinks representing some of the tastiest cocktails in the Caribbean.

Learn about the Ingredients and Preparation at the links below.

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Madtini’s Cocktails of Caribana – Piña Colada

Piña Colada

Piña Colada

Ingredients

  • 1 1/2 oz – white rum
  • 2 1/2 oz – fresh pineapple juice
  • 3/4 oz – coconut milk
  • 1/2 oz – light cream
  • Fresh pineapple slice

Preparation

Combine the ingredients with 4-5 ice cubes in a blender. Blend until smooth. Pour lovingly into a martini glass. Garnish with a wedge of fresh pineapple and a maraschino cherry.

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Madtini’s Cocktails of Caribana – Dominican Loco

Dominican Loco

Dominican Loco

Ingredients

  • 1 1/2 oz – Light Rum
  • 1/2 oz – Disaronno Amaretto
  • 1 oz – Coconut Cream
  • 1 tsp – Grenadine Syrup
  • 3 – 5 Dashes Milk
  • 1/2 oz – Fresh Pineapple Juice

Preparation
Combine ingredients in a blender with 4-5 ice cubes. Blend until smooth. Strain into a chilled cocktail glass. Garish with a wedge of pineapple, pineapple leaf and a maraschino cherry.

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I’d tap that… Up close with the Maple Mojitotini

Maple Mojito

Maple Mojito

Earlier this week we posted our Double Zee Pineapple Pepper Mojitotini. We couldn’t resist another mixing up another Mojito. It was a no-brainer, we already has a bunch of mint sprigs and no where to use them. Which reminds me – the Madtini Labs balcony herb garden is still not started. I’ll add it to the ‘To Do’ list for next week.

Another quick sprint over to the Bacardi site, and we spotted this beauty in the Mojito section: The Maple Mojito. We adjusted things for the cocktail glass and added a ‘tini’ to the end and we were in business.

Dear Bacardi, you had us at Maple. We are Canadian, it is my kryptonite, whether it appears in syrup, cookie or donut form.

Ingredients:

  • 1 1/2 oz Bacardi Rum
  • 8-10 fresh mint leaves
  • 1/2 lime, cut into small pieces
  • 1 tbsp maple syrup
  • 1 oz club soda

Preparation:
Rub the mint around the rim of the cocktail glass. Add the leaves to the glass. Squeeze the juice from half a lime and add that to the glass. Add a tablespoon of maple syrup. Muddle lightly to mix the flavours. Add a handful of crushed ice. Pour the rum over the ice and top with cub soda. Garnish with a sprig of mint.

The Pistachio Rumba! (Happy Birthday Laura @Pistachio Fitton!)

Pistachio Rumba Cocktail

@Pistachio Rumba!

In honour of my dear friend Laura “Pistachio” Fitton’s birthday today we mixed up a cocktail just for her. The Pistachio Rumba!

While this isn’t an original Madtini cocktail it did require a little extra detective work. We searched a couple of grocery stores and came up empty handed for the key ingredient for this creamy cocktail – pistachio ice cream!

We finally managed to locate pistachio ice cream at a nearby ice cream shop… giddy with success I managed to drop the container of ice cream on the way out the door… but the lid stayed on, the ice cream survived, and we made it home safely without further incident.

The Pistachio Rumba is slightly nutty, sweet without being too sweet, and definitely memorable – in other words exactly like @Pistachio

Happy Birthday, Laura! Have a fabulously nutty, sweet, memorable year!

Pistachio Ice Cream

Pistachio Ice Cream!

Pistachio Rumba

3 tablespoons pistachio ice cream

2 oz white rum

Combine ice cream & rum in a cocktail shaker filled with crushed ice, shake, strain into cocktail glass and garnish with fresh mint leaves.

Rudolph the Red Nosed Reindeer – 12 Days of @Madtini Holiday Cocktails – Day 6

Rudolph the Red Nosed Reindeer

Ingredients:

  • 1 1/4 oz rum
  • 1 lemon wedge
  • 1 1/2 oz lemon juice
  • 1/2 oz grenadine syrup
  • cranberry juice
  • maraschino cherry

Mixing:
Add the rum, lemon juice and grenadine into a cocktail shaker filled with ice. Shake, then strain into a cocktail glass. Add Cranberry juice to fill. Garnish with a lemon wedge and maraschino cherry.