Cocktails

Ponche de Créme (Cream Punch)

Originated in Trinidad, this delicious ponche has become a favourite throughout the world. Like most punches everyone has their own twist on it.  This is generally made in a batch and allowed to marinate in fridge overnight to allow the spices to infuse.

Makes approximately 8 servings, depending on amount of ice used.

Ingredients

• 3 large eggs, beaten
• 4 inch strip of lime peal / zest
• 3 (14 ounce) cans sweetened condensed milk
• 2 ½ cup Evaporated milk (Nestle preferably)
• 1 ½ cups rum
• 1 tablespoon aromatic bitters (Angostura)
• 1 pinch freshly grated nutmeg

Directions

1. Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy. Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
2. Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
3. Blend with ice or serve over crushed ice.
4. Garnish with a few drops of Angostura bitters and a few gratings of nutmeg

Editor’s Notes:

This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg.

Ginger Martini

Ingredients Per drink

• 2 1/2oz vodka or gin
• 3/4oz lemon juice
• 1/2oz ginger simple syrup (see recipe below)
• Ice
• Granulated sugar for rim of glass if desired

Steps

If sugaring martini glass, dip rim in water. Shake off excess and dip in granulated sugar.

Pour vodka or gin, lemon juice, and ginger simple syrup into an ice filled mixing glass or Bar Shaker. Shake well.

Strain into martini glass and serve with optional piece of crystalised ginger if preferred.

Ginger Simple Syrup

Ingredients

• 8oz fresh ginger root (2 pieces, each about 10 inches long)
• 2cups sugar & 2cups water

Steps

• Peel the ginger root with a vegetable peeler, and cut into thin rounds.
• Bring the sugar and water to a boil over medium high heat.
• Add the sliced ginger and bring the mixture back up to a simmer.
• Remove from heat and allow to steep for at least 30 minutes.
• Strain syrup through fine mesh. Discard ginger.
• Keep the syrup for a month refrigerated in an airtight container.

 

Sorrel Champagne / Prosecco Cocktail

Ingredients

• Your choice of Champagne or Prosecco
• Sorrel syrup

Steps

• Pour Champagne or Prosecco into glass
• Add 1 teaspoon or more, depending on strength of flavour preferred.
• Gently stir and serve