Here they found one Portuguese and 17 or 18 Indian slaves.
This island was named by the French Ile de Sainte-Anne. On 20 December the missionary chapel was inaugurated. Here the French lived in peace for nearly two years. In the leaders of the settlements resolved to return to France in search for reinforcements. After some attempts at the Court they succeeded in preparing a reinforcement expedition.
Due to the continuous presence of French ships in the area the Portuguese built several forts to control the coast with the purpose to stop the French with their trading. On 26 October a Portuguese force of men Portuguese and Indians arrived on terra firme near the French settlements with the intent of driving the French out. The Portuguese encamped in Guaxenduba and there they built a fortified camp called Forte de Santa Maria. The attack was, however, an overwhelming defeat for the French. On 27 November a one-year armistice was signed with the purpose to permit the Kings of France and Spain to settle the issue diplomatically.
It was also decided to send Portuguese and French emissaries to Europe to explain the question. The result of this mission is not known. Meanwhile, on 1 November , a Portuguese fleet of 9 ships and several hundred men under the command of Alexandre de Moura arrived in front of the French settlements.
If consumed too quickly, it will most certainly give you a brain freeze. Place Sherbet in blender. Add Rum and Galliano. Then add Cream Soda. Cover and blend for only four or five seconds. Pour and garnish with a section of Key Lime. Add a large diameter straw. Drink Slowly and Enjoy!!! Submitted by JohnnyFlake. I learned to make this punch in Trinidad and it's the way I learned not the way I've since read about the quantities of each ingredient.
What I learned was 1 sweet, 2 sour, 3 strong, 4 weak. Other recipes I've seen have 1 sour and 2 sweet. I haven't tried this method as the one I learned works fine for me. I always use fresh squeezed lime juice. I use ml as a measure as a ml bottle equals 3 parts strong , ml of the lime juice sour and ml simple syrup sweet. Mix all of the ingredients and serve with plenty of ice the weak ingredient. If you can let it sit in the glass for a bit to let some ice melt it should be just right. It can also be blended with ice in a blender for a slushy type of drink but take care because it packs a punch pun intended.
It also makes a great marinade for chicken. Submitted by Chuck E. Just purchased a bottle of John D. Falernum and was experimenting a bit and this cocktail peeked my interest. Was ok - good but great once the intense ginger beer was added. A more culinary variation of a Harry MacElhone classic "Afterall".
This one has great fresh summer flavors and the cardamom is a nice reference to the Trinidad food culture where the majority of the Denizen Rum blend is sourced. Fill cocktail shaker with ice. Add rum, apple brandy, creme de peche, lime juice, lemon juice, and bitters. Shake well. Strain into a chilled coupe glass.
Dust the lime wheel with cardamom and balance it on the edge of the cocktail. Serve immediately. The El Momento Perfecto is a cocktail that is bitter and refreshing, perfect for hot climates and the summer. With an old fashioned style, it begs to be sipped, savoured and re-visited, just what the doctor ordered after a hard day at work. Combine all the ingredients in a mixing glass and stir to dissolve the marmalade. Add cubed ice and stir until chilled. Julep strain into an old fashioned over cubed ice and garnish with a lemon twist. Please check out WWW.
This is a tweak on the classic Daiquiri No. Freshly squeezed clementine juice replaces orange juice, and orange bitters are added to round out the flavors. It's a refreshing drink on a hot summer day. Shake all ingredients and pour unstrained into a chilled rocks glass, or strained into a chilled cocktail glass.
Garnish with a half wheel of clementine and enjoy! When you have left the working world for a break, kick your shoes off, sit down, anchor your feet in the surf, and relax. If you don't have the luxury of a beach, open a window, throw on your shorts, and turn on the fan. Place all ingredients in a cocktail shaker with ice. Shake vigorously. Strain into a chilled coupe.
Drop 3 drops of Angostura bitters onto foam and decorate accordingly. The cocktail golden prestige has been created by Nicolas Michel for the Swiss Bacardi legacy competition. Golden prestige has been chosen to be in the last 6 most promising cocktail. The final will take place the 4th of february in Zurich. The idea is to emphasise the exoticism of the liquid that Don Facundo bottled years ago, complementing his originality with some of my own. A bit of history, a dash of nobility combined with an oriental touch That's how the "Golden prestige" was born.
This drink is very refreshing, the sprite makes the drink just sweet enough, as the spiced and white rum are completely sugarless. While being very well balanced, it posesses enough alcohol to make any rum fan satisfied. Submitted by Black Coral Rum. Scuba Divers now have a cocktail named after their favorite sport with a fun twist on the famous, "Cuba Libre". Fill glass with ice. Squeeze and drop 2 Lime Wedges into the glass. Swirl to coat all the ice in the glass with the lime juice.
Pour in Tank Rum. Add chilled Cola. Stir gently. First, find a tall 16 oz glass, a Highball. Add half a lime quartered with the white central column removed. Add two teaspoons of sugar and muddle the lime and sugar together first. Then add 5 mint leaves and muddle lightly again, not to break the mint leaves into pieces. Top the Highball with 6 ice cubes or all the way up to the rim of the glass. Top of the glass with a splash of Club Soda. Stir all the ingredients again bringing all the flavors from the bottom to the top.
I usually serve with a large straw. Optional: Add Raspberries during the muddling part for a fruity variation. Submitted by Philrincon. Place the first 4 Ingredients in a Metal Martini Shaker. Shake Until Martini Shaker Chills. Strain Into a chilled glencairn Glass. Add the Ice from the Martini Shaker. Float the Sloe Gin on the top and let everything sit for one minute. Garnish with Lime Slice if desired. Combine rum and mint leaves in a shaker and muddle well to release the menthol into the rum. Add orange liqueur, agave nectar, bitters, and ice and shake.
Strain into a cocktail glass, half-filled with crushed ice. Top off with champagne, garnish with a mint sprig. This is what they really served in the British fleet Not so much in the U. All right, this comes from about the 's and later, when the Jackies got their lime juice ration, a tablespoon of rough sugar to sweeten that, and their rum ration, which was delivered in concentrated form.
Grog is made by 'Points of the Compass. I like it 4 points of the compass, more than that, and the lime juice and sugar tend to drown out the rum. Mix well, a shaker or a blender gets the job done. It's BEST chilled, but the flavor is really quite pleasant, and it has a nasty way of sneaking up on you. It goes down very easily, and by the time you've had two or three servings, so do you. The British tars used to add other things to the Grog as it suited them--Pepper, for one, I didn't think it added much.
Gunpowder--that's BLACK gun powder you really don't want to drink modern smokeless was another, and as far as I can tell, no one much liked that.
Submitted by msinabottle. This is my favorite on hot summer days here in Florida. I highly recommend giving this one a try. I then squeeze the rest of the orange which usually gives about 1 oz. I pour this into a pint glass, and add the Cockspur Rum. Fill the glass halfway up with crushed ice.
Pour in the Ginger Beer. Have a seat outside, drink and relax. I find this drink very refreshing in the summer heat here in Florida. Quarter the Guava or Kiwi, or sugar apple, or papaya.. A contemporary classic from Mr Dale DeGroff. A tribute to the holy trinity of Caribbean rum drinks, lime, curacao and rum. One of the few cocktails in the world dominated by a single spirit brand, Goslings have an international trademark on this drink everywhere except from Australia.
It is also the national drink of Bermuda. This punch originates from the Fish House in Philadelphia, the club was formed in and this punch probably originated soon after, when in season use fresh peaches. Made famous by Pat O'Brien's in New Orleans, this drink became popular during the world fair in New York, where they were served at the Hurricane bar.
This is one version of many for the classic plantation sunshine drink. Refreshing, balanced and delicious. Some version of this drink has been enjoyed in the Caribbean for a couple of hundred years. Mix all except the float and strain in a tall glass filled with crushed ice and add the float on top. Muddle the pickled Ginger in a shaker. Add the rest of ingredients, shake and strain. Serve in Tiki mug. Garnish pineapple leaves and a slice of pineapple. Muddle Blackberries, raspberries,lime and sugar in a tumbler. Fill up with crushed ice and stir with bar spoon.
Garnish with Blackberries and Raspberries and sprinkle a dash of icing sugar over the berries. Shake and strain in a double old fashioned glass filled with crushed ice and and add the float on top. Garnish with the mint, pineapple and cherry. This is my favorite dark and stormy from Bermuda.
This comes from the Horizons cottage colony bar. Build in a tall bar glass with plenty of ice. Stir once or twice, but do not mix thoroughly. Submitted by The Scribe. Combine ingredients over ice. Shake and Strain over fresh ice. Garnish with Pineapple Wedge. Muddle the baked pineapple and add the rest of ingredients in a shaker.
Shake with ice, then strain into an ice-filled glass. Garnish with pineapple leaf and a cherry. Make a vanilla flavored simple syrup by adding equal parts water and sugar in a thick saucepan with the split vanilla beans and seeds scraped out and heat until the sugar dissolves.
Take off and let cool, strain. The couple who had just returned from Polynesia exclaimed 'Mai Tai Roe Ae' meaning 'the best, out of this world. Method: shake and strain over cracked ice. Trader Vic's mentor Don the Beachcomber might well have fixed the original Mai Tai, a very different concoction, equal parts Cuban and Jamaican rums, lime, grapefruit, falernum, grenadine, Cointreau and a dash of Absinthe.
Or if you can be bothered roast some Pineapple and muddle it into the Vic's recipe above. Grate fresh nutmeg on top. Stab with cinnamon stick. I sometimes sub the 1. Be careful with the pastis, it has a strong taste that can take over if too much is added. Drink invented because a passionfruit was found.. Add some extra love and Passionfruit and you have Mi Corazon. Add some bitters ad you have a Bittersweet Passion. Cut the passionfuit in 2 halves and reserve one for garnish and scoop out the seeds and add to a shaker with the rest of ingredients.
Shake and serve in tall glass with a straw. Garnish with the other passionfruit shell. A tip is to add more ice than you think you need in the glass. Blend with ice, strain and serve in double old fashioned glass. Garnish with a piece of banana with peel on. Sprinkle some grated dark chocolate on top. I think its a nice drink with a distinct Aniversario taste..
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Stir everything in an old-fashioned glass with ice, and garnish with lime and orange peels. Cocktail created on Nov. Squeeze half slice of orange inside the cocktail. Cocktail Glass: Bourdeaux glass or Long drink Serve with a lot of ice and as a decoration a slice of orange. Submitted by barmanlife. In a rocks glass filled with crushed ice, add rum and San Pellegrino Chino. Shake with ice, strain and serve over crushed ice in a double old fashioned glass, garnish with a sprig of mint, and a cherry.
This Mai Tai packs a punch due to the proof rum. A nice diversion when you want something completely different! You may use white Rum instead of Dark but this is how I make it. Place the Ingredients in a Metal Martini Shaker. Strain Into a chilled Glencairn Glass. Garnish with Orange Slice if desired Muddle tangerine wedges with mint, lime and simple syrup. Add rum, shake and pour. Top with club soda and garnish with mint sprig and a dash of orange bitters.
Shake vigorously and strain into a martini glass. This is quite basic drink, a bit sweet. In high glass put ice cubes preferably 4 and add rum with liqeur. Add big slice of lime and fill up with sprite. Pour ingredients into shaker full of ice. Strain into cocktail glass. Garnish with orange slice or pineapple wedge. In the world of Pirates, Rum is a staple. The many ways of enjoying it very. Submitted by Mad Davy Flynt. Mix the three ingredients and serve over ice in a punch glass or tall collins glass. Though it has no peach juice, the 3 ingredients especially the juices marry to form a peach flavour.
Submitted by coviepresb This cocktail is light and refreshing, yet it incorporates the classic flavors that bring out the best in dark rum. In a tall rocks glass 15 oz. Pour Montanya Oro. Roughly muddle the Basil. Spoon muddled Basil and Pineapple into the glass. Add lemon juice and clove syrup. Top with seltzer. Clove Syrup: This is an easy recipe and can be stored in the fridge for up to a month.
Pineapple: Fresh ripe pineapple is delicious, but canned is okay. Lemon Swath Twist and discarded no garnish. Stir and add a squeeze of lime. Garnish with lime wedge. Submitted by varelaimports. Put everything in a blender. Blend at high speed for 5 seconds. Pour into a tall glass.
Add ice cubes to fill. Jeff's notes: Lemon Hart's Demerara is our favorite rum. There's just one problem: you can't drink much of it without blacking out and waking up the next day in a country where no one can speak your language, but everyone seems very disappointed in you for some reason. So in we fashioned this drink to keep us from sipping the stuff neat. My notes: Forget adding the soda water You will not notice the lack of the soda water.
Also see my post about dafruta passion fruit concentrate in the ingredients section, and making PFS from it. Finally, honey mix is honey and water. I also like to use crushed ice at the end instead of cubes, filling a tiki mug. Submitted by gordonbeall. This is my take on a recipe published in the Washington Post in December It is a wonderful holiday season cocktail and looks really festive as well. Make it while fresh cranberries are available. The link to the original recipe is: here.
Shake in a cocktail shaker with ice, strain into cocktail glass, garnish with a round of lime or a couple of cranberries. Fresh Cranberry Juice: A 12 oz bag cranberries, washed of course. Put all into a blender and blend thoroughly. Then strain through fine mesh strainer, pressing hard to extract as much juice as possible. You should wind up with about oz of juice. This will be pretty tart. Build in glass old-fashioned style, stir with three 1" cubes.
Express and garnish with orange peel. Shake with crushed ice and pour all into your favourite Tiki mug. Garnish with a mint sprig - or if feeling flame-boyant Hollow out half of a small lime and float on top of the drink. Fill with more Gunpowder Rum and a sprinkle of demerara sugar. Ignite push mint down into drink first. Sprinkle with cinnamon for effect just before serving. Submitted by BH Simpson. Named after the floating vehicles which form part of the video game Space Paranoids, invented by Jeff Bridges' character, Flynn. This drink is also a loose tribute to bad guy enforcers everywhere who feature in films but often have no dialogue.
They simply hover in the back ground, ready to do their master's bidding. For instance, the floating red robot Maximilian from that other gothic sci-fi film by Disney, The Black Hole. Muddle the fruit together in the base of a boston shaker then add the rest excluding the pepper. Shake then double strain into a martini glass, garnish with grind of pepper and present atop an LED light source.
Perhaps sneer with disdain, grunt, thump the counter top with your fist then crack your knuckles. This classic cocktail is one of the oldest drinks you will find in English print. The exact origins are much fodder for debate. Regardless of its origins, there is no denying that it is a tasty cocktail in any era. Fill a small highball glass the same glass that serves this cocktail three-quarters full of ice. Pour this ice along with the four cocktail ingredients into a cocktail shaker. Give it a good shaking and pour the shaker contents into the small highball glass.
Garnish with a lime wedge. Came up with this one at home last night. All friends present really loved this cocktail and said it was a "keeper". A spicy winter cocktail, hope you enjoy Flash-blend everything for 5 seconds in a blender. Pour into a rocks glass or short tiki mug filled with ice cubes. Garnish with a cherry speared to a cocktail pick. Came up with this one at home the other night. A Caribbean-spiced cocktail, hope you enjoy My friend Jake and I came up with this drink one day at Room To make Liqueur www. Combine first three ingredients in a small rocks glass.
Stir or swizzle to dissolve cane syrup. Squeeze lime wedge into glass and drop in. Add ice and stir briefly. Sip liberally. Submitted by gc. This is a hearty grog for the real working men on a ship. The Boatswain, or Bosun, was in charge of maintaining the ship and when "Muster for Rum" piped out not just any grog would do. Shake all ingredients except cloves with plenty of crushed ice. Pour unstrained into a double old fashioned glass.
Dust with cloves and garnish with a mint sprig. The pot still character of the Ragged Mountain mixes nicely with the spice of the cinnamon and the molasses character of the Abuelo provides added depth. This is one fantastic creation I made for a friend who loves spice and molasses. Combine all ingredients in mixing glass with ice.
Shake and double strain into a cocktail glass. Serve at once. Submitted by Shattuckwildaner. Submitted by Edward Hamilton. This is one of my favorite recipes. It has the same prep as a normal Manhattan, but with a refreshing change of liquors. Perfect for a hot summer day Garnish with fresh orange twist. David Delaney Jr. Add Angostura 5 Year Gold Rum, falernum, lime and maraschino into mixing tin. Add ice, shake briefly and strain into a collins glass.
Add ginger Beer, fill with crushed ice and dash Angostura Aromatic Bitters to float on top. Garnish with a lime wheel wra. A homage to the somewhat chequered history of the Carribean islands.
Rum with English and French flavours. Fill a large rocks glass with cubed ice, squeeze the lime wedge over ice and add to glass. Pour the main ingredients into the glass. Submitted by pussersrum The infamous pussers painkiller original recipe from the soggy dollar bar in the british virgin islands. Submitted by Wally Typically mixed with Bacardi light rum, I opt for Pusser's blue label.
A stunner. Submitted by caribbeans finest rum TM. Scoop out the pineapple and use some of the meat to muddle in a mixing glass. Add the lime juice, orgeat, the content from one of the passionfruit halves, honey mix and rums. Shake hard and not too long. Fill the pineapple with crushed ice Pour in pineapple, top with Ting, add some more crushed ice.
Garnish with pineapple leaves and a piece of speared pineapple. Add a straw. Believe me.. HONEY MIX Add equal parts sugar and butter in a pan, about 2 tblsp of each, heat and stir well, add 2 tblsp liquid honey and stir until you get a saucy cream. Then add 1 tblsp of the overproof rum and stir again. Keep warm for mixing in drinks. It should be a little bit above room temp. It helps to use clarified butter as the problem with honey mix is the milk solids that form when it gets cold.
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These measurements are approximate. I was served this drink at the Pegu Club.
The balance between the Chartruese and the rhum really hit the spot. Stir ingredients over ice. Strain into a chilled cocktail glass. I was first served this drink at the Hotel del Mano in Brooklyn. Stir, then strain into an absinthe rinsed glass. Garnish with discarded orange twist. More than a few whisky drinkers have been seduced by rum old fashioned. This one is made with La Favorite Vieux, but it is also good with many aged rums. I discovered this and the lovely Jenell at Cantina in San Francisco. The marmalade adds a nice flavor the cocktail and is certainly an underused ingredient in many bars.
Shake and strain into a highball glass while adding 1 oz ginger beer. Garnish with an orange wheel. Slice a piece of the lime, or use half.. When using sugar instead of syrup in a Ti Punch you get a "Dry Punch" I like it sometimes, with a dark sugar. Combine all ingredients over ice. Shake and strain into Martini glass.
Coat the rim of a low and wide goblet style glass with grated coconut. Pour the punch in a shaker with ice, shake and Add a touch of Grenadine before serving. Garninsh with a vanilla bean. The combination of Neisson Blanc and ginger was better than anything I've made myself so I want to share it with you. Combine ingredients in a shaker over ice, shake and strain into a martini or daiquiri glass.
Garnish with lime wheel or candied ginger. Ginger Syrup preparation. Bring to a low boil and remove from heat. Let ingredients soak in syrup for 1 hour and strain. Be careful not boil the ginger and peel or the mixture will brown and turn bitter. Garnish with a twist of lemon or lime.
Slice a disc from the side of a fresh lime, squeeze gently and drop into a small glass. Then add the following ingredients in this order. Combine lime juice, rock candy syrup and Creole Shrubb in a tall collins glass or pint glass, add ice to taste and top with soda, garnish and enjoy. Fare deals from. View All Promotions. Manage your subscription Title. Subscribe to our newsletter and keep updates on the latest offers and news. Email address. Mr Ms Mrs Title. First Name.