I recently learned of this "tradition"... I've put the original below, but have also tweaked it a bit for my personal tastes.
Rum Yukka
1 handle coconut rum
4-5 large limes or 1 fresh chopped pineapple*
1 cup sugar
ice
sun tea container (1 gallon or so) with dispensing spout
* if fresh pineapple isn't available, or not very juicy, consider using 100% pure chunked pineapple from a can. One 16oz can should work well.
Put the rum and sugar in the container. half the limes, squeeze the juice into the container and toss in the rest of the lime. fill with ice (this should end up filling the container).
Next, take the container around to everyone at the party. have them give the container some shakes. you might wrap the container with a towel, as it will become cold and possibly slippery. after EVERYONE has done their shakes, time to drink! keep shaking to mix well and to help the juice come out of the fruit.
How to drink the Yukka.
Have a server and a recipient. The recipient sits in a chair, head tilted back, mouth open. The server holds the container over their mouth and pushes the dispense spout button. When the recipient's mouth is full or when they don't want anymore, they "tap out" by tapping the server. Consider using the shake towel as the ceremonial Yukka bib incase there is any miscommunication with the tap out.
Enjoy!
***
Original Yukka
1 handle Vodka
2-3 large lemons
1 cup sugar
ice
sun tea container (1 gallon or so) with dispensing spout
Put the vodka and sugar in the container. half or quarter the lemons, squeeze the juice into the container and toss in the rest of the lemon. fill with ice (this should end up filling the container).
Next, take the container around to everyone at the party. have them give the container some shakes. you might wrap the container with a towel, as it will become cold and possibly slippery. after EVERYONE has done their shakes, time to drink! keep shaking to mix well and to help the juice come out of the fruit.
***
As usual feel free to try your favorite alcohol and fruit.
Showing posts with label rum. Show all posts
Showing posts with label rum. Show all posts
Monday, March 30, 2009
Monday, December 22, 2008
Pummelo Colada
Per serving:
1 oz rum
1 Pummelo fruit / juice
Pinq Colada mix
ice
make your basic pina colada, but substitute 1 oz of the pina colada mix with 1 oz of freshly squeezed pummelo juice (or substitute equal parts mix/juice to taste... depending on your pummelo, you might use a whole fruit worth of juice). don't forget your rum! serve blended or over ice.
the pummelo is sweet grapefruit sized citrus fruit, nicely sweet, not very tart. a pummelo is to a grapefruit, what a meyer lemon is to a lemon.
alternately, you can use any sweet citrus fruit juice... orange, pineapple, meyer lemon, etc.
1 oz rum
1 Pummelo fruit / juice
Pinq Colada mix
ice
make your basic pina colada, but substitute 1 oz of the pina colada mix with 1 oz of freshly squeezed pummelo juice (or substitute equal parts mix/juice to taste... depending on your pummelo, you might use a whole fruit worth of juice). don't forget your rum! serve blended or over ice.
the pummelo is sweet grapefruit sized citrus fruit, nicely sweet, not very tart. a pummelo is to a grapefruit, what a meyer lemon is to a lemon.
alternately, you can use any sweet citrus fruit juice... orange, pineapple, meyer lemon, etc.
Monday, June 25, 2007
Peach Pizazz
Peach Pizazz
6 inch crepes
1 peach (firm is ok)
1 can 100% Peach/Mango/Orange juice concentrate
dark rum
Water
powdered sugar
Pre-make your crepes. If you're making 20-30, it could take as long as an hour.
Cut peaches into 16ths. put peach slices and one shot glass of concentrate and two shot glasses of water. If the peach is very firm, it's ok, just cook until soft. feel free to add an extra shot of water or two until peaches are cooked. 5-10 minutes. you may add another shot of concentrate for every two shots of water. stir a bit with wooden spoon. once peaches can be cut in half with wooden spoon, and there isn't much liquid left, though some is ok and necessary. remove from heat and add one shot of rum. be careful not to ignite rum. return to heat and ignite rum. cook until all alcohol is burnt off. remove peaches into glass bowl.
in pan, add remaining concentrate and equal parts water and one shot rum. cook this down until a slightly thick syrup is formed. add to bowl of peaches.
add 2-3 peach slices per crepe. put in middle, then fold over each side of crepe. put on plate, add one more peach slice on top with some of the peach syrup. sift a dusting of powdered sugar over each
crepe.
the concentrate will have a little tartness to it. depending on your taste, you may add more or less water, concentrate, and rum. generally one peach, 3 shots of water, 1 shot of concentrate and 1 shot of rum for the peach mixture yeilds up to 4 servings.
6 inch crepes
1 peach (firm is ok)
1 can 100% Peach/Mango/Orange juice concentrate
dark rum
Water
powdered sugar
Pre-make your crepes. If you're making 20-30, it could take as long as an hour.
Cut peaches into 16ths. put peach slices and one shot glass of concentrate and two shot glasses of water. If the peach is very firm, it's ok, just cook until soft. feel free to add an extra shot of water or two until peaches are cooked. 5-10 minutes. you may add another shot of concentrate for every two shots of water. stir a bit with wooden spoon. once peaches can be cut in half with wooden spoon, and there isn't much liquid left, though some is ok and necessary. remove from heat and add one shot of rum. be careful not to ignite rum. return to heat and ignite rum. cook until all alcohol is burnt off. remove peaches into glass bowl.
in pan, add remaining concentrate and equal parts water and one shot rum. cook this down until a slightly thick syrup is formed. add to bowl of peaches.
add 2-3 peach slices per crepe. put in middle, then fold over each side of crepe. put on plate, add one more peach slice on top with some of the peach syrup. sift a dusting of powdered sugar over each
crepe.
the concentrate will have a little tartness to it. depending on your taste, you may add more or less water, concentrate, and rum. generally one peach, 3 shots of water, 1 shot of concentrate and 1 shot of rum for the peach mixture yeilds up to 4 servings.
Dessert Crepes
Dessert Crepes
1/2 cup sugar
1 1/2 cups cake flour
3 eggs
1 teaspoon vegetable oil
2 cups milk
1 tablespoon dark rum or vanilla extract
In a large mixing bowl whisk the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the milk. the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or vanilla).
Heat the crepe pan over medium-high heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot.
Ladle some batter onto the middle of the 8-inch pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan.
Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula flip the crepe quickly and cook for about 15 seconds. Using the spatula, remove the crepe to a warm plate. Sprinkle the crepe with sugar. Repeat with the remaining batter.
Will make 20+/- crepes depending on the size and thickness of the crepe / batter.
1/2 cup sugar
1 1/2 cups cake flour
3 eggs
1 teaspoon vegetable oil
2 cups milk
1 tablespoon dark rum or vanilla extract
In a large mixing bowl whisk the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the milk. the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or vanilla).
Heat the crepe pan over medium-high heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot.
Ladle some batter onto the middle of the 8-inch pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan.
Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula flip the crepe quickly and cook for about 15 seconds. Using the spatula, remove the crepe to a warm plate. Sprinkle the crepe with sugar. Repeat with the remaining batter.
Will make 20+/- crepes depending on the size and thickness of the crepe / batter.
Banana Marscapone Pie
Banana Marscapone Pie
1 box instant banana pudding / pie filling
1.5 cups milk
8oz marscapone cheese
two smaller bananas
1 shot dark rum or banana rum
1 pre-made graham cracker crust
mix milk and pie mix in bowl for two minutes. mix in rum. pie mix should have thickened up a bit. depending on your marscapone, give it some stirring to smooth it out and get out any lumps. add it to pie mix. if you have trouble getting it to smooth out, mix it real quick with an electric hand mixer. once all combined, slice up one of the bananas into slices. fold/stir into pie mix with spoon. pour entire mixture into pie crust. chill for at least 30 minutes, or freeze slightly for firmer pie. cut other banana in half, then cut each half into slices the long way, approx 6-8 slices. put banana slices on top of pie. cut pie into 6-8 pieces.
1 box instant banana pudding / pie filling
1.5 cups milk
8oz marscapone cheese
two smaller bananas
1 shot dark rum or banana rum
1 pre-made graham cracker crust
mix milk and pie mix in bowl for two minutes. mix in rum. pie mix should have thickened up a bit. depending on your marscapone, give it some stirring to smooth it out and get out any lumps. add it to pie mix. if you have trouble getting it to smooth out, mix it real quick with an electric hand mixer. once all combined, slice up one of the bananas into slices. fold/stir into pie mix with spoon. pour entire mixture into pie crust. chill for at least 30 minutes, or freeze slightly for firmer pie. cut other banana in half, then cut each half into slices the long way, approx 6-8 slices. put banana slices on top of pie. cut pie into 6-8 pieces.
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