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Classic Calypso Cooler recipe

Classic Calypso Cooler recipe


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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Summer cocktails

A refreshing and delicious cocktail, made by shaking together coconut rum, peach schnapps, orange juice, grenadine syrup and ice. Perfect when served on a warm summer's day.

7 people made this

IngredientsServes: 1

  • 2 tablespoons coconut flavoured rum
  • 1 tablespoon peach schnapps
  • 200ml orange juice
  • 1 tablespoon grenadine syrup
  • 1 orange slice
  • 2 cocktail cherries

MethodPrep:5min ›Ready in:5min

  1. Pour the rum, schnapps and orange juice into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Pour into a chilled glass, pour in the grenadine syrup and garnish with the orange slice and cocktail cherries to serve.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

by Holiday Baker

I found the recipe on-line about 7 or 8 years ago and it said it was a copy cat recipe from some restaurant. It looks very pretty in the glass when made and garnished as directed. I used to put it in wine glasses. It is very tropical tasting. I would make them when people visited, from out of town, when I lived in Virginia Beach.-28 Jul 2011


Hurricane Cocktail

Sadly I can't transplant the gorgeous sunny 80-degree weather we enjoyed or the amazing live music all over town but at least we can enjoy this delicious Copy Cat Pat O'Brien Hurricane Recipe.

Now to figure out how to build a gorgeous outdoor patio complete with fountain and green coated servers in the backyard. Hey, a girl can dream right! Every time we visit New Orleans and the French Quarter I am amazed by the courtyards behind houses. Such amazing areas that are such a great surprise.

You can pair this Hurricane Cocktail with Cafe du Monde Mix Beignet Mix and have a true New Orleans day at home.

This drink is perfect for Mardi Gras or a hot summer afternoon. Pat O Brien Original Hurricane Cocktails pack a punch! You will want to be prepared that these cocktails have 3 ounces of rum in them.

I can tell you that after having one or two of these while relaxing in Pat O'Brien's courtyard I was very very relaxed! LOL! Thankfully we did not have any place we needed to be and I could just soak up the gorgeous weather in New Orleans and relax.

We have also heard of people enjoying this Classic Hurricane Cocktail while they are waiting out a hurricane. I have never waited out a hurricane so I don't honestly know if this is a great idea or not. I am pretty sure I would be super freaked out so maybe a strong cocktail might be good but hmm..

Classic Tropical Cocktails

If you are planning a mardi gras party, pool party or tiki party these classic tropical cocktails are perfect!

Hurricane Cocktail Ingredients

  • Light rum
  • Dark rum
  • Passion Fruit Juice
  • Orange Juice
  • Fresh Lime Juice
  • Grenadine
  • Cherry and orange for garnish

Equipment Needed

Cocktail Shaker - Please make sure when you are mixing this drink that you hold the top and the bottom of the cocktail shaker including the lid. I have heard of a few people taking showers in cocktail ingredients and spending a lot more time cleaning up than actually enjoying their drinks.

Hurricane lamp shaped Glass - These classic hurricane glasses are a must for serving this drink properly. I mean it tastes the same in a collins glass or other glass but for the classic look, this is the way to go.


Customer reviews

Top reviews from the United States

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I'm a huge fan of Arlen Gargagliano's cocktail and tapas books. I expected nothing less from her last one "Calypso Coolers" than from her previous, "Mambo Mixers." The reason I enjoy reading, looking at and certainly not least, trying her recipes is that Arlen obviously has a true love for the creative process as well as the final savoring stage (surely the most fun!) of cooking. This comes across clearly in her wonderful tropical selections and descriptions.

This collection of Caribbean cocktails and party snacks will tickle the fancy of home cooks as well as discriminating epicureans (such as myself). Last Easter weekend, I put several of her drinks and hors d'oeuvres to the test. Needless to say, my ever-demanding family and group of friends were extremely pleased. Kudos were flying. I almost didn't want to give my 'secret' recipes away. But being the fan I am, that would not have been fair to this author's efforts.

As in Arlen Gargagliano's book Mambo Mixers, this collection of accessible and FUN recipes offers home cooks the chance to dabble in an area they may not be familiar with--Recipes are not only delicious, user-friendly, and easy to prepare, they're also accompanied by gorgeous photos, and great little stories.

This book is perfect to give people who like to entertain. It's also a great Mother's Day present--or summertime hostess gift. I bought it to add to my own cocktail kitchen collection. Cheers!


50 Easy Recipes for the Best Tailgate Food Around

Tired of your usual tailgate menu routine? As daunting as tailgating food may seem, there&rsquos no need to settle for plain pretzels and boring burgers. You can get creative and please the whole crew with these delicious make-ahead tailgating recipes &mdash without adding too much extra work for yourself. All it takes is a little planning and prep to whip up these hearty tailgate meals and appetizers that are perfect for large groups. From drinks to easy tailgate dips, appetizers, chilis, and tailgate desserts, these game-day classics and new delicious ideas will spice up your tailgating menu.

Wondering how you heat food at a tailgate? Whether your setup includes a grill or a slow cooker, there are plenty of options to create the perfect feast. If you prefer to make transportable treats ahead of game time at home, we&rsquove still got you covered. Check out these grilling tools and gadgets that&rsquoll make preparing and serving even easier. With such a winning spread nearby, your favorite team will surely be inspired to crush it on the field. Disclaimer: The whole parking lot will be crowding your spot for a taste, so be prepared to fend off the opposing team.


The Mojito (Cuba)

Cuba is the undisputed birthplace of the mojito, and the mix of rum, limes, sugar, sparkling water and spearmint may date back to the earliest days of rum production in the Caribbean. Ernest Hemingway, the famous writer who lived in Cuba as well as Key West, helped make the drink famous by writing about his days drinking mojitos at Havana's La Bodeguita del Medio bar, which still served the drink to tourists today.


You’ll Need:1 box white cake mix, for 2 layer cake 3 eggs 1/2 cup vegetable oil 8 oz. sour cream 1-8 oz. can creme of cacao Icing: 1 box powdered sugar 1 tsp vanilla 8 oz. Cream cheese, softened 2 tbsp milk 2 tbsp butter, softened Flaked coconut Procedures : Preheat oven to 350 degrees. [&hellip]

You’ll Need:1 cup flour 1 tsp baking powder 1/4 tsp salt 1/4 cup butter 1 cup firmly packed brown sugar 1 egg 1 tsp almond extract 1 cup shredded coconutProcedures : Preheat oven to 350 degrees. Spray an 8 x 8 inch baking pan with Watkins Cooking Spray. Combine flour, baking powder and salt set [&hellip]


Preparation

Thawing the Turkey

Step 1

Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2–3 hours, keeping water temperature below 40°, until turkey has thawed, 8–10 hours.

Brining the Turkey

Step 2

Clean cooler with soap and water, then pour in hot tap water, salt, and sugar. Stir thoroughly to dissolve salt and sugar. Then stir in ice and vegetable broth.

Step 3

Unwrap thawed turkey and remove any parts (such as neck, organs, etc.) that may be inside cavity. These may be saved for gravy.

Step 4

Place turkey in brine breast side up. If turkey floats, fill a 1-gallon resealable plastic bag with water and place it on top of turkey. Set cooler, lid closed, in a cool place, turning turkey over once if possible, 8–12 hours. Check brining liquid periodically with probe thermometer if temperature is above 40°, add a few freezer packs that have been enclosed in resealable plastic bags.

Step 5

Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.

Roasting the Turkey

Step 6

Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat oven to 500°.

Step 7

Loosely pack turkey with a combination of herbs, carrots, celery, and onion. Keep packing loose.

Step 8

Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove foil, then grease with spray.

Step 9

Rub butter between your hands until liberally greased (you may use disposable gloves if desired). Rub butter into turkey. You may need to re-butter your hands a couple times in order to get a nice, even coating.

Step 10

Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30–40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast.

Step 11

Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2–2½ hours.

Step 12

Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.

Step 13

Gravy (Optional)

Step 14

Mix pan drippings with water, chicken broth, and cornstarch. Heat in a small saucepan over medium until thickened.

How would you rate Alton Brown's Classic Brined and Roasted Turkey?

Absolutely excellent! I added 2 cups water to the pan when I put it in the oven. I placed the vegetables both inside the turkey and in the pan. To make the gravy I added some low sodium chicken broth and placed all drippings and all cooked vegetables from inside the bird and in the pan in a bowl and mixed with an immersion blender. You can keep the gravy warm on the stove. Gravy was excellent but there was not enough. Next time I will add more vegetables and broth. I stress use low sodium chicken broth- the brining makes the drippings salty enough. Will definitely make this again.

This was by far the best turkey I’ve ever cooked and I’ve been making thanksgiving turkey for 40+ years. So so moist and the flavors and smells catch you before it is even sliced. Definitely a keeper!

This is the first time I have ever brined a turkey. It turned out AWESOME!. I brined it in a cooler with it being will iced. So easy and it made a world of difference to the turkey. I saw a brine mix at the store for $9. This was a lot cheaper and easier. I will never cook a Turkey again without brining it first. Not only was the Turkey juicer, but the brining added so much flavor to the bird. I didnt make the gravy because being from the south, I make giblet gravy.

Gravy Notes: I saw a comment asking for some extra directions on the gravy. I usually use two methods when making gravy and figured Iɽ just give my insight. Method 1: Like above, using cornstarch. add the pan drippings and broth to a pot and bring them up to a simmer. While this simmers, using equal parts cold water and cornstarch, make a slurry. I use a small bowl or ramekin to mix the two together to form the slurry. Doing this step insures that you don't end up with lumps of starch in your gravy. Pour the slurry into the simmering mixture and continue to simmer a little longer to get the gravy thick and cook out any starchy flavors. Method 2: (My favorite) Create a roux with some butter and flour. Melt some butter in a pan, then add flour to the melted butter. Mix together. The consistency should be similar to creamy peanut butter. Once the roux is ready, add in the pan drippings and broth. I like to use a baking spatula to get the roux incorporated into the liquid. Bring this to simmer and let it cook, uncovered, until it thickens. Either of the two methods above can be adjusted to get the consistency you like. Just add more Slurry or Roux if you want a thicker gravy. Though, be careful with the slurry. Cornstarch goes much further than you would expect.

I've use this recipe at least 4 times and it is never-fail! Every year I search for it again.


5 Best Lassi Recipes: The Ultimate Summer Cooler from Punjab

Highlights

The pride and joy of Punjabi cuisine - the mighty Patiala-peg lassi, is probably one of the most loved beverages during the sweltering Indian summer. Smooth and creamy, the yoghurt-based refreshment , traditionally served in earthen pots called matkas, has miraculous powers that can cool you instantly, and is probably the reason why even in Ayurveda, it is considered to be a great summer cooler.Often touted as the oldest smoothie in the world, it flocks the streets and eateries not just in Northern India, but across the subcontinent during the hot season. A sip of the sweet drink, topped with a generous dollop of clotted cream, is hard to resist, as you indulge till the last drop. Though its origin is credited to Punjab, where milk is an important feature of the diet, variations of the drink are also seen in Rajasthan, Gujarat and the Sindh region of Pakistan.

As for those who like to experiment, there are endless ingredients - fruits, spices and herbs - that you can add to the classic lassi to give it a delicious makeover. The mango lassi, undoubtedly, is the most cherished summer combo, but you can also play around with avocado, banana, papaya, berries, and even chocolate to lend in some richness. If you want to spice things up a little, open your kitchen cabinet and add in black salt, chaat masala, red chilli powder, garam masala, kesar, cinnamon or cardamom, along with fresh herbs like coriander, mint, or even basil. For vegans too, just get your hands on soy yoghurt and have fun this summer by shaking up a refreshing glass of lassi with your favourite flavour boosters. Why should you miss out?Here are our five best lassi recipes that are guaranteed to become your favourite coolers this season. Ridiculously simple to shake up, go on, and drink up!

1. Classic Lassi

Nothing like a chilled glass of lassi to cool down on a hot summer day! This classic recipe is ridiculously easy to stir up at home. For the recipe, click here.

2. Mint Lassi

This popular summer cooler gets a lift with refreshing mint adding in some zing. For the recipe, click here.

3. Avocado Lassi

The lassi gets smoother and creamier with avocado or butter fruit blending deliciously into it. This recipe is sure to be a hit! For the recipe, click here.

4. Banana Walnut Lassi

Give the classic lassi a nutrition boost with this fitting recipe which uses the goodness of banana and walnuts. For the recipe, click here.

5. Mango Lassi

A flavourful take on the good old lassi - creamy yoghurt and pulpy mango mixed in with loads of ice. For the recipe, click here.

Try these lassi recipes at home and let us know your experience in the comments section below.


Brisket Smoking Tips

Follow these easy tips for a successful and tasty brisket.

Opt for a Choice or Prime Graded Brisket

Choice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won’t give you enough fat or flavor and is easy to dry out during a long smoke.

Be sure to remove enough fat from the Brisket cap

You want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.

Use a Nut Hardwood vs a Fruit Hardwood

Nut woods like hickory, oak, mesquite, and pecan tend to generate more smoke and stronger smoke flavors than fruit hardwoods like apple and cherry.

We recommend using our Classic Blend Hardwood Pellets with this recipe which contains a blend of Mesquite, Hickory, and Pecan hardwoods.


Kiwi Cooler Recipe

Craving kiwi? Make this delicious and refreshing drink that requires only half a kiwi (so you can eat the other half while you make it). Check out the recipe below!

Ingredients
1 œ ounce Herradura Silver tequila
1/2 ounce agave nectar
1/2 ounce lime juice
1 ounce cucumber juice, and half a kiwi
Mocktail: swap tequila for club soda

Directions
• Add ingredients to a shaker and shake vigorously until the kiwi is broken down
• Strain / pour over ice
• Garnish with kiwi slices

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