Beverages

Bahamian Ginger Beer

Ingredients:
1/2 pound peeled, fresh ginger
6 allspice berries
2 whole star anise
1/2 cup brown sugar
Mint sprigs for garnish

Directions:
1. Grate the ginger on the widest holes of a box grater. In a large saucepan, combine 8 cups of cold water with the ginger, allspice berries, and star anise. Bring to boil over medium-high heat. Cover, reduce heat, and simmer for 15 minutes. Remove from heat, stir in lime juice and sugar; let cool completely.

2. Pour the mixture through a fine sieve into a pitcher and refrigerate until well chilled. To serve, pour ginger beer into tall glasses filled with ice and garnish with fresh mint.

Variation: This refreshing drink can also be enjoyed warm. Simply pour into mugs while still warm after straining mixture.

Depaz Apple Harvest

Ingredients:
3/4 ounce. Fresh lemon juice
1/2 ounce. Depaz Cane Syrup
1/2 ounce Agave Ginger Honey
3/4 ounce fresh apple cider
1 ½ ounces Depaz Blue Cane Amber Rhum

Directions:
Mix these ingredients in a cocktail shaker with ice, and shake vigorously.
Strain the contents into a tall highball glass that contains fresh ice.

Top with a splash of ginger beer, and garnish with a thin slice of apple.

Depaz Apricot Collins

Ingredients:
4 teaspoons apricot preserves
1/2 ounce fresh lemon juice
3/4 ounce. Crème de Peche
1 ounce fresh orange juice
1 ½ ounces Depaz Blue Cane Amber Rhum

Directions:
Mix all ingredients in a cocktail shaker with ice and shake vigorously. Strain contents into a highball glass over fresh ice. Garnish with 1/2 wheel slice of orange.

Depaz Blue Velvet

Ingredients:
.¾ ounce fresh lime juice
½ ounce Velvet Falernum
½ ounce Depaz Cane Syrup
1 ½ ounces Depaz Amber Rhum

Directions:
In a pint glass add lime juice, Velvut Falernum, Depaz Cane Syrup, and Depaz Amber Rhum. Add ice, shake, and pour into chilled martini glass. Garnish with a lime wheel.

Depaz Cider Tini

Ingredients:
3/4 ounce  fresh lemon juice
1 ounce apricot liqueur
1/2 ounce Depaz Cane Syrup
1 ounce fresh apple cider
1 ¼ ounces Depaz Blue Cane Amber Rhum

Directions:
Mix ingredients in a cocktail shaker with ice and shake vigorously. Strain contents into a chilled martini glass.

Flamed lemon peel: squeeze the lemon peel into a lighter’s flame, and the oils of the lemon will flare and deliver a light coating of delicate lemon essence on top of the drink. 

Sprinkle some cinnamon on top.

Depaz Hottie

Ingredients:
To create cocktail base:
1 pound brown sugar
2 ounces Depaz Cane Syrup
1/4 pound (1 stick) butter
Pinch of salt
1/2 cup fresh apple cider
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Per serving:
2 heaping tablespoons cocktail base
2 ounces Depaz Blue Cane Amber Rhum
3/4 cup hot water

Ground nutmeg and cinnamon sticks (for garnish)

Directions:
Pour cider in a medium saucepan and turn to medium-high heat. Add remaining ingredients for base, and whisk until combined. Bring to a boil, cover saucepan, and remove from heat.

Using this prepared base, add two heaping tablespoons of the base per cup, add Depaz Blue Cane Amber Rhum and water, then garnish.
Omit rum for a delicious nonalcoholic warm up!

Depaz Midnight Mojito

Ingredients:
2 ½ ounces Depaz Amber Rhum
1/2 ounce Depaz Cane Syrup
4 to 5 fresh mint leaves
2 to 3 fresh lime wedges
Splash of club soda

Directions:
Squeeze fresh lime wedges, place ingredients into a shaker, and shake 15 to 20 times. To serve as a traditional Mojito ? empty entire contents into a tall highball glass; top with club soda if desired.
Serve to impress ? strain Mojito into cold Martini glass; garnish with lime and/or mint leaf.

Depaz Pink Lemonade

Ingredients:
A dozen red peppercorns and six 2"x 2" pieces of grapefruit
1/2 ounce Depaz Cane Syrup
1/2 ounce fresh lemon juice
1 ½ ounces Depaz Blue Cane Amber Rhum

Directions:
Shake the red peppercorns and the grapefruit pieces in a cocktail shaker. Add ice and all the remaining ingredients into the same cocktail shaker and shake vigorously. Strain contents into a chilled martini glass.

Garnish with 1/2 wheel slice of grapefruit and several red peppercorns.

Depaz Rhum-Tini (Island Ti-Punch)

Ingredients:
2 ½ ounces Depaz Amber Rhum
2 fresh lime wedges
1/2 ounce Depaz Cane Syrup

Directions:
Squeeze fresh lime wedges, place all the above into a shaker. Strain and serve up in a Martini glass. Add lime to garnish.

Depaz Sparkling Cherry

Ingredients:
3 bing cherries
3/4 ounce fresh lime juice
1/2 ounce Depaz Cane Syrup
3/4 ounce Pom Wonderful
1 ½ ounces Depaz Blue Cane Amber Rhum
Dash of Angostura Bitters

Directions:
Muddle the bing cherries (remove pits) in a cocktail shaker. Add ice and the rest of the ingredients into cocktail shaker and shake vigorously. Pour all the contents into a highball glass. [add note here re how to “muddle”]

Top with a splash of Taittinger Prestige Rose.

Depaz Summer Sun

Ingredients:
Fresh ginger
3/4 ounce fresh lemon juice
1 ounce apple juice
1 ounce Depaz Cane Syrup
1 ½ ounces Depaz Amber Rhum

Directions:
In a pint glass add ginger (peeled and diced), fresh lemon juice, and Depaz Cane Syrup.  Stir until ginger and juice turn to mash. Add apple juice and Depaz Amber Rhum, then shake with ice and pour into a highball glass. Garnish with grated nutmeg and a flamed lemon peel.

Gaelic Coffee

Ingredients:
1 ½ ounces Irish whiskey
Double-strength coffee
1 teaspoon sugar
Double Devon Cream

Directions:
Warm goblet under hot water, and pour whiskey into glass. Add sugar. Pour in 4 1/2 ounces black coffee and stir to dissolve sugar. Spoon in cream to taste.
Allow to stand for about 1 minute. 

Honey-Raspberry Iced Tea

Ingredients:
2 cups freshly brewed tea
2 cups cranberry-raspberry juice
1/4 cup honey

Directions:
In a large, heatproof pitcher, whisk together all ingredients until
thoroughly combined and honey is dissolved. Chill until ready to serve.
To serve, pour over ice.
Makes 4 servings.

Martinez Coffee Chantilly

Ingredients:
3 ounces Martinez Fine Coffee
1/2 cup granulated sugar
1cup whipping cream
2 tablespoons Jamaican rum
1 tablespoon orange juice concentrate
1 orange for garnish

Directions:
Chill a bowl and electric mixer beaters. Whip cream to soft peaks. Add sugar 1 tablespoon at a time. Mix rum and orange juice concentrate together and slowly fold into whipped cream. Refrigerate. Cut julienne strips of orange peel about 3" long and tie each in a knot to be used as garnish. Use 3 ounces of your favorite Martinez coffee to brew 12 six-fluid ounce cups of coffee.
To serve: Place 1 teaspoon sugar in each stemmed glass. Pour freshly brewed coffee over the sugar melt. Add a dollop of cream to cover the surface of the coffee. Garnish with the orange peel knot. Sip coffee through the cream float. Serves 12.

Matcha Smoothie

Ingredients:
1 teaspoon Nirmala's Kitchen Japanese Matcha
1 cup milk
1 ripe banana
1 tablespoon clear honey
3 or 4 ice cubes

Directions:
In a blender, combine all the ingredients and blend until smooth.

Mexican Mango Margarita

Ingredients:
2 cups peeled and diced ripe mango (about 1 large mango); reserve 2 slices with skin for garnish
1/4 cup freshly squeezed lime juice
4 ounces silver tequila or any fine quality, aged tequila
1 ounce Cointreau
2 tablespoons sugar
About 1 1/2 cups ice cubes

Directions:
In a blender, combine the mango and lime juice, and blend until smooth. Add the tequila, Cointreau, and sugar, and blend until just combined. Add the ice and blend until smooth and very thick (it should have the consistency of a milkshake). Blend with additional ice if the mixture is not thick enough. Serve in chilled margarita glasses, and garnish each with a slice of mango.
Makes 2 servings.

Nimmers Nummer

Ingredients:
1 shot Jose Cuervo
1 shot raspberry Stoli
1 shot Chambord
1 shot raspberry Pucker
7UP
Sour mix to taste

Directions:
Pour all liquor into glass with sour mix over ice (use pint glass). Shake well. Pour ingredients back into glass with 7UP. Garnish w/ lime or fresh raspberry.

Peri-Peri in a Bloody Mary

Ingredients
2 ounces vodka
Juice of one lemon wedge
3 to 4 dashes of hot Peri-Peri Sauce
Pinch of salt
1 stalk celery
1 turn ground pepper
5 ounce. V-8 Juice or Cal Valls Organic Tomato Juice
Dash of Worcestershire sauce
-
Directions:
Mix

Passion Fruit Smoothie

Ingredients:
1/2 cup canned or bottled passion fruit juice
1 large ripe banana, peeled and sliced
1/2 cup plain yogurt
1/4 freshly squeezed orange juice
1/2 cup ice cubes
Sugar or honey to taste
Mint sprigs for garnish

Directions:
Combine passion fruit juice, banana slices, yogurt, orange juice, ice cubes, and sugar or honey in a blender. Blend until smooth. Pour into two tall glasses and garnish with sprigs of fresh mint.

Makes 2 servings.

Sweet Summer Fruit Smoothie

Ingredients:
8 ounces vanilla low-fat yogurt
1 1/2 cups peeled, sliced ripe peaches, nectarines, or other
fruits
2 tablespoons honey
1/4 cup wheat germ

Directions:
Place all ingredients in blender and cover. Blend on high
speed about 1 minute or until smooth.
Pour into two glasses and sprinkle with additional wheat germ if desired.

Note: For a thicker, frosty smoothie, freeze fruit overnight. Use
frozen fruit as directed above.

Makes 2 servings.

Principles of Brewing Coffee

Ingredients:
Coffee
Water

Directions:
This recipe for a great cup of coffee relies on four principles: proportion, grind, water, and freshness.

• Proportion: Use the right proportion of coffee to water. This is the most important step in making great coffee. For the most flavorful cup of coffee, Starbucks recommends two tablespoons of ground coffee (10 grams) for each six fluid ounces (180 milliliters) of water.
• Grind: The shorter the brewing process, the finer the grind. Different brewing methods have different grind requirements, so grind your coffee for the brewing method you use.
• Water: Use fresh, cold water heated to just off the boil. A cup of coffee is 98 percent water, therefore the water you use to make coffee should taste clean, fresh, and free of impurities.
• Freshness: Use freshly ground coffee. The enemies of coffee are oxygen, light, heat, and moisture. To keep coffee fresh, store it in an opaque, airtight container at room temperature. Note: Storing coffee in the refrigerator or freezer for daily use can damage the coffee as warm, moist air condenses to the beans whenever the container is opened.

Tupelojito

Ingredients:
20 ounces Savannah Bee Company Tupelo Honey
12 ounces warm water
1 bag of ice
10 to 12 medium limes
Handful of mint sprigs
1 liter of rum (optional)

Directions:
Combine Savannah Bee Company Tupelo Honey with warm water. Stir until honey has completely dissolved (easiest to pour into sealed container and shake). Place 1 bag of ice into pitcher. Pour honey and water mixture over ice. Fill the rest of the pitcher with cold water (or sparkling). Cut limes in half and juice in juicer (or squeeze on spoon). Pour into pitcher. Squeeze mint sprigs by hand and add to mixture. Stir. Add more honey, water, or limes to your taste.
Serving size: Approxmately 1.5 gallons

Winter Mojito

Ingredients:
8 to 10 fresh mint leaves
1 ounce  fresh lime juice (3 to 4 lime wedges)
1 ounce Depaz Cane Syrup
2 ounces Depaz Amber Rhum
Directions:

Squeeze fresh lime wedges and place with other ingredients into a shaker. Shake vigorously. Pour over fresh ice into a tall glass, and top with a splash of club soda. Garnish with a mint sprig.