Ms Zimmy Posted June 3, 2009 Report Share Posted June 3, 2009 Drinks for hot weather. I somehow landed a job at a Caribbean restaurant and Bar as bartender. I have never worked in a bar or even the service industry...it's a new restaurant and I am making up the bar menu, does anyone have any suggestions or secret recipes they want to share? I will have a few different margaritas, daiquiris and mojitos, along with sangria and the usual rum, vodka and tequila with the mixes, but I am looking for something special....so come on boozies, help me out. thanks Link to comment Share on other sites More sharing options...
Birdy Posted June 3, 2009 Report Share Posted June 3, 2009 i got hooked on the dirty bananas when i went down to Jamaica in February. from what i understand - they're kind of the 'official' blender drink of the country.1 oz coffee liqueur1 oz creme de cacao1 oz dark rum (optional but good)1/2 ripe bananasplash or two of milk or creamice Link to comment Share on other sites More sharing options...
StaggerLee Posted June 3, 2009 Report Share Posted June 3, 2009 Caipirinha Link to comment Share on other sites More sharing options...
bradm Posted June 3, 2009 Report Share Posted June 3, 2009 How about some kind of iced coffee concoction? Take something like a Tim Horton's iced cappucino (espresso+ice+cream/milk, blended), but with booze, through not necessarily coffee liqueur, maybe a chocolate liqueur, or a banana liqueur, or straight rum, or whatever flavour booze the drinker wants.Aloha,Brad Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted June 3, 2009 Report Share Posted June 3, 2009 Belizian, errrr. Mexican Breeze dark rum, coconut rum, triple sec tropical blend juiceYou HAVE to check out Drink of the Week dot com Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 3, 2009 Report Share Posted June 3, 2009 Stolen from the East Coasters on the board.Sweet Oblivion....Recipe Rating: 17 % (of 59 votes)Ingredients to use: 3.0 oz Gin24.0 oz Ginger Ale24.0 oz Lime juice3.0 oz Rum3.0 oz Triple secDirections: pour all liqour in a container, slice a green aple and let soak in liqour for 10 minutes. add the lime bar mix, or any sour lime beverage, then the gingerale. lots of ice and drink once cooled. the apple slices mess you up! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 8, 2009 Report Share Posted June 8, 2009 i got hooked on the dirty bananas when i went down to Jamaica in Februaryjust wanted to quote thata whisky sour is simple and delicious2 oz blended whiskeyjuice of 1/2 lemons1/2 tsp powdered sugar1/2 slice lemonShake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon and serve. Link to comment Share on other sites More sharing options...
Thorgnor Posted June 8, 2009 Report Share Posted June 8, 2009 I like deli cinq and Malibu rum, not sure if it's a named drink yet though. Link to comment Share on other sites More sharing options...
Esau. Posted June 9, 2009 Report Share Posted June 9, 2009 1 cooler1 bag of ice24 beer Link to comment Share on other sites More sharing options...
Thorgnor Posted June 9, 2009 Report Share Posted June 9, 2009 do we stir that? Link to comment Share on other sites More sharing options...
Ms Zimmy Posted June 10, 2009 Author Report Share Posted June 10, 2009 Thanks everyone, I will let you know what makes the cut Link to comment Share on other sites More sharing options...
Thorgnor Posted June 11, 2009 Report Share Posted June 11, 2009 I like deli cinq and Malibu rum, not sure if it's a named drink yet though. I hereby dub this drink the "nut-driver" as derived from the screwdriver, altered from the traditional recipe by the addition of coconut rum. Link to comment Share on other sites More sharing options...
SaggyBalls Posted June 12, 2009 Report Share Posted June 12, 2009 One part Rum (dark, spiced, or white (if that's all you have)One part Southern ComfortShaken with ice, Served with lime and soda water or ginger aleI like them in tall glasses as it's thirst quenching (and the rum makes the drink sweet) but for a double cocktail, try it with ginger beer.It's called the Dixie Pirate and it's great in the summer...or in the carribean.I like a rye and ginger with a splash/half oz of amaretto.I couldn't find a name for it anywhere when i was looking, so I dubbed it a 'volleyball'And a suprising great bevvy for the purpose drinkers is a dognose.Drop (or pour) a shot of gin into a pint of beer.chug (or sip).Very nice with a shot of lime cordial.Those are 3 strange drinks with more than one shot each.If you try them all and like any of them enough to have another, it'll be a nice afternoon for you that day. Link to comment Share on other sites More sharing options...
SaggyBalls Posted June 12, 2009 Report Share Posted June 12, 2009 good call on the nut-driver, T. Link to comment Share on other sites More sharing options...
phorbesie Posted June 13, 2009 Report Share Posted June 13, 2009 sweet tea vodka + sparkling lemonade! Link to comment Share on other sites More sharing options...
bouche Posted June 14, 2009 Report Share Posted June 14, 2009 mint leaves, mashed into a glasswhite rumtbsp sugar (or to taste)sodalime juice and a bit of its rind Link to comment Share on other sites More sharing options...
Ms Zimmy Posted June 14, 2009 Author Report Share Posted June 14, 2009 mint leaves, mashed into a glasswhite rum tbsp sugar (or to taste) soda lime juice and a bit of its rind Try changing the mint leaves for thin slices of ginger and follow same directions, if you are a ginger fan you'll thank me. Link to comment Share on other sites More sharing options...
bouche Posted June 17, 2009 Report Share Posted June 17, 2009 i will try this. sounds interesting. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 18, 2009 Report Share Posted June 18, 2009 those marvellous minty mojitos should come with a rainbow umbrella Link to comment Share on other sites More sharing options...
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