Shellback Premium Rum – Coquito Cocktail

Posted on January 2, 2013 by bayareafoodie

shellback

I rarely drink cocktails but when I do it is always rum based. I love the flavor of rum so when Shellback asked me to try their new line of silver and spiced Caribbean rum I jumped at the chance. It came at a perfect time because we were hosting a Christmas Eve gathering and I wanted to serve a signature cocktail. I ended up going with a Coquito which some call the Latin version of egg nog. Ingredients include coconut milk, evaporated milk and lots of rum. Although the drink took some time to make it was well worth it and a huge hit.

coquitoSome said the smooth cocktail tasted like rum raisin ice cream. I even got a few compliments from people who are originally from Latin countries. Coquito will definitely be our go-to holiday beverage from now on!

While the weather remains chilly we will be using our spiced Shellback rum in coffee, tea and cider. However, I can’t wait for the sun and heat when I’ll be mixing up some mojitos, coladas and daiquiris with the silver. Check out the Shellback site for recipes.

Website: http://www.shellbackrum.com/

Coquito Recipe link
*I left the egg out and didn’t miss it.

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Guinness Float

Posted on March 20, 2012 by bayareafoodie


Our St. Patrick’s day was spent as usual making corned beef. This year we made reuben sandwiches and for dessert I decided to make floats. I’m not a Guinness kinda gal, but my Irishman is, so this was my gift to him. It’s a pretty involved cocktail to make but he thoroughly enjoyed it so it was worth the time. I downed the ice cream and the whipped topping but most of the bitter stout remained in the glass. All that was left of Mike’s was a bit o’ cream on the tip of his nose.

Recipe link
Bon Appetit magazine / Feb 2011

reuben

Past corned beef recipes:
Guinness Corned Beef and Cabbage
Basic Corned Beef Sandwich
Corned Beef Hash with Fried egg

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Tres Agaves Margarita Kit

Posted on June 4, 2011 by bayareafoodie


Tres Agaves, a local Tequila producer, contacted me to see if I wanted to try out their new margarita kit. They must of known I needed a drink! Tres Agaves’ entire product line has been carefully designed to help people make a delicious margarita at home using the only agave nectar that is cocktail-ready – in addition to their award-winning line of tequilas.

The kit makes over 12 margaritas and includes: Tres Agaves Blanco Tequila (100% agave /unaged), Cocktail-Ready Organic Agave Nectar and a custom lime squeezer.

What makes the lime squeezer special? Built in measuring cups! Smart design.


The Tres Agaves Margarita
– 2 ounces Tres Agaves Blanco tequila
– 1 ounce agave syrup
– 1 ounce fresh squeezed lime juice

Shake with ice and strain into a glass with fresh ice.


This was a fabulous margarita. It had the perfect balance of sweetness to alcohol and I had a nice buzz after only one drink. Best part it’s low in calories! I think I see the next fad diet…

Website: http://www.tresagaves.com/

Note: If you are too lazy to squeeze the limes and pour the nectar try the 68 calorie margarita mix.

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Pink Lemonade

Posted on May 9, 2010 by bayareafoodie


Mike and I planted two lemon trees in our backyard over 4 years ago and we have yet to see a single piece of fruit. We tried planting them in different parts of the yard and used numerous soils but they would not grow. We had no idea what we were doing wrong so we came to the conclusion that we had bought duds and went to the nursery to buy another. This time we passed on the tiny $10 trees and went for a big boy – one that actually had a good amount of flowers/buds. We planted it in the Fall and look at it now!! WE GOT LEMONS!!!

The first thing I made was lemonade because it was finally warm and not raining last weekend. This recipe is a bit unique. I’d never thought to make lemonade in a blender. It gave it a nice frothy consistency. This can taste just like the stuff you get at Hot Dog on a Stick™ if you add more grenadine (which I did on my second batch).

Recipe link
We have been on a unintentional Ina Garten cooking spree lately.

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Coconut Banana Colada

Posted on July 27, 2009 by bayareafoodie

bananacolada
Summertime = cocktails in our house. I have yet to like a Bobby Flay recipe or restaurant but he does know his way around a blender. This was a cool treat. Garnished with some toasted coconut it was a perfect after work pick me up.

Recipe link

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Sweet Tea Mojito

Posted on July 11, 2009 by bayareafoodie

sweet tea
Mike made these per my request on the 4th of July to accompany our Southern themed meal. This is the kind of cocktail where you can slam 4 without noticing. It tastes really good. We made way more than was needed for the number of guests we had over so days later the liquor is much more pronounced and I’m still sippin’ on them. It does take some effort to make but well worth it. I found this recipe in the Aug/Sept issue of the Food Network magazine.

Recipe link

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Lagerhead Black & Tan Turtle

Posted on April 17, 2009 by bayareafoodie

blackandtan

beerturtleAfter our St. Patty’s day celebration we were left with a bunch of Guinness and Harp Lager so I attempted to make Black & Tans. I had no luck using the back of a spoon as many websites instructed. When I saw the Lagerhead turtle at Sur la Table a couple days later I thought I’d give it a try. Well, check it out. The key is to have a LARGE head on the first beverage poured into the glass (the one thing the websites neglected to mention). We have only used the turtle twice but so far it works fairly well.

Now that I know about the head it probably would have worked with a spoon… oh, well another kitchen gadget to add to our collection. Bonus: the turtle mouth doubles as a can opener.

black-tanpour

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Baileys Shiver

Posted on September 8, 2008 by bayareafoodie


The Baileys Shiver is my new go-to after dinner cocktail on a hot night. I have been a fan of baileys on the rocks since I was a kid (literally). On the rare occasion where my dad would have an alcoholic beverage this was his drink of choice and he would always allow me to have a little sip. Well, my old Baileys has gotten a face-lift known as the Shiver and it is mighty good.

Recipe (quantities are for one serving)

Step 1: Drop 2 large ice cubes into your blender (that’s 2 per person)
Step 2: Add 3 ½ oz. of Baileys per person
Step 3: Blend until completely smooth
Step 4: Pour into your glasses

Tasty Tip: Add a scoop of vanilla froyo to the mix and it’s even better.

More Baileys recipes

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