Ring in the holidays with a glass of Caribbean cheer.The Caribbean's party spirit peaks this time of year, as locals across the region mark the holidays with a host of celebrations - lubricated with traditional festive drinks. The season typically encompasses the entire month of December through the 12th day of Christmas on Jan. 5, and as family and friends gather to eat and drink, exchange gifts, and eat and drink some more, these libations make for heartfelt - and potent - holiday toasts.COQUITO Puerto Ricans add cream of coconut and white rum to their version of the traditional eggnog. The further additions of cloves, cinnamon and nutmeg impart a spicy warmth to this sweet and fragrant drink. GINGER BEER Enjoyed year-round throughout the Caribbean, homemade ginger beer is also popular as a non-alcoholic holiday drink. Tipplers may add a splash of rum, and a shandy - equal parts alcoholic beer and ginger beer - is a flavorful thirst quencher. MAUBY Known as mabi in the Dominican Republic and Haiti and mavi in Puerto Rico, mauby is particularly popular in St. Vincent and the Grenadines, where it is a staple during the Nine Mornings Festival, Dec. 16 through 24. Made from strips of tree bark steeped in water, sugar and spices, this root beer-like beverage has a bitter flavor that's definitely an acquired taste. SORREL In Jamaica, no other drink heralds the start of the holiday season more than this ruby-red libation. Made by steeping the dried blooms of its namesake flower with water, sugar, cloves and ginger, sorrel is equally delicious as a virgin cocktail or with a shot of white rum for a festive kick. Skip ahead to our Featured Drinks page...RUM PUNCH No Caribbean holiday party is complete without a good strong rum punch. Recipes vary by personal preference and family tradition and can include bitters, fruit juices, soda and tropical fruit, along with the requisite varieties of dark or white rum. Ramin's Rum Punch can pack a wallop, so serve with care.
1 14-ounce can mandarin orange wedges with juice 1 small mango, peeled and chopped, or one cup frozen ripe mango 1 cup fresh or frozen strawberries, sliced 1 cup fresh or canned pineapple chunks 1/4 cup maraschino cherries 1/2 tsp. coconut extract 1/4 tsp. mixed essence2 tsp. Angostura bitters 1 cup dark rum 2 cups passion fruit or guanabana juice 4 cups ginger ale or ginger beer 2 cups sparkling white wine 1 navel orange, unpeeled and sliced 1/4-inch thick 1 star fruit, sliced widthwise 1/4-inch thick
In a large punch bowl, combine the mandarin wedges and their juice, mango, strawberries, pineapple and maraschino cherries. Add the coconut extract, mixed essence, bitters and rum. Refrigerate for at least an hour. Stir in the fruit juice and then gently add the ginger ale and sparkling wine, taking care to not to lose too much carbonation. Float the orange slices and star fruit slices on top. Serve over crushed ice in a traditional punch glass. PONCHE DE CRÈMEThis Trinidadian version of eggnog is made with sweetened condensed milk instead of the heavy cream used in traditional 'nog recipes, and it always features lashings of dark rum and a splash of Angostura bitters, spiked with gratings of locally grown nutmeg.
6 eggs 2 tsp. lime or lemon zest 4 cups evaporated milk 1 1/2 cups sweetened condensed milk (use more or less to taste) 3/4 cup dark rum or spiced dark rum 2 tsp. Angostura bitters 1/4 tsp. grated nutmeg Cinnamon sticks for garnish
Beat eggs and lime or lemon zest together for about a minute. Add evaporated milk and sweetened condensed milk and beat for 30 seconds. Add the rum, bitters and nutmeg and beat for one minute. Chill before serving over crushed ice. Garnish with cinnamon sticks. Serves four to six. Find more Caribbean holiday recipes in the Christmas Cheer feature...Find more Featured Drinks...
