As I mentioned earlier in the week, we just got home from a cruise to the Bahamas with my mom & dad. We’ve been on several cruises before, including our honeymoon. For past guests, they always have a “Captain’s Cocktail Party” – which pretty much translates to free booze. Most of the drinks they serve are easy to make cocktails – that only contain a few ingredients. And, that’s where I met the lime daiquiri. So simple and so easy going down, I just love them. Here I am, enjoying one in a coconut monkey head. Um, best drink prop ever?

Now, I know it’s not really the season for refreshing cocktails, as it’s October and all. But, last week my love and recollection for this little number was revived. So, I naturally had to share it with you guys when I got home. Made with fresh lime juice, sugar, and rum – it’s much better than the version aboard the ship, whom I suspect are using a commercial mixer.

As Hurricane Sandy approaches our little coastal peninsula, I’m glad we stocked up on duty-free liquor. Monday should be a good day to stay holed up in the house with the family, listening to the winds howl, and enjoying one of these drinks. We’ve been through so many hurricanes, we try not to sweat it anymore. But this track, primarily which part of the storm is supposed to hit us first, has got me a little concerned. I’m sure we’ll fare alright, I hope everyone else does as well!

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Lime Daiquiris

1/2 cup fresh lime juice
1/2 cup water
1/4 cup granulated sugar
6 ounces light rum (such as Bacardi)
4 marashino cherries
lime wedges (for garnish)

Pour lime juice into a pitcher or large cocktail shaker. To prepare the mixer, combine sugar and water in small saucepan. Cook, over medium heat, until sugar has dissolved.

Add the simple syrup and rum to the pitcher or shaker. Stir or shake to combine.

Place a marashino cherry in the bottom of a cocktail glass, and fill with ice. Pour daiquiris into glasses and serve. Makes 4 cocktails.

Source: mixer from Confections of a Foodie Bride

With Fall finally here, some might want to tuck that bottle of tequila away in the back of the liquor cabinet – never to be seen, or heard from again until warmer months next year. Not in this house! Sure, I might make beer my beverage of choice for the winter months – but, a girl still needs a fruity mixed drink every now and again. My girlfriend visited Cape Cod over the summer, and came home raving about a pomegranate margarita she’d had on vacation, and begged me to come up with a recipe for her. So, here it is Michelle – only 3 months after you asked me!

I love the addition of the pomegranate juice. It adds such beautiful color, and flavor, and enough sweetness that no simple syrup or agave is necessary. When I start to see those bright, fuchsia balls of color in the produce departments around this time of year – I can’t help but get excited for the months ahead. Fall and Halloween, Thanksgiving, and then – Christmas. It’s just so much fun, in the kitchen and otherwise, to look forward to. I’m hoping these festive and fruity drinks make the weeks pass by a little faster, so that treasured time with friends and family will be here all the quicker! Have a great weekend, everyone.

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Pomegranate Margaritas

4 oz tequila
2 oz orange liqueur
2 oz pomegranate juice
3 oz homemade margarita mix
salt or sugar for rim, optional
lime slices, for garnish
ice

Prepare two margarita glasses by covering the rim with salt or sugar, then filling with ice. Set aside.

Combine tequila, orange liquer, pomegranate juice, margarita mix, and a few cubes of ice in a cocktail shaker. Shake to combine. Strain margarita into prepared glasses. Garnish with slice of lime, if desired.

It’s no secret that I’ve been kind of a lush when it comes to margaritas, or most mixed drinks (or craft beer) in general. But these cherry margaritas? They’ll blow your mind. Even my best girlfriend, who had sworn she didn’t like margaritas, changed her tune after trying one of these. And, now whenever she comes to visit – I’d better make sure I have some cherries on hand. Not that I don’t have them on hand this time of year anyway… But, I always manage to squeeze some manual labor out of her and make her muddle.

The muddling of the cherries brings out all their sweet juicy goodness, a splash of maraschino cherry juice to replace the dab of simple syrup, then mix it with a basic margarita mix and you’re all set. Be ready to receive plenty of compliments on your mixology! I’m making a gallon-sized jug to take to a campout/party on “The Sandbar” this weekend. It’s this little stretch of beach at the inlet to ocean, only accessible by boat of course. It’s the local spot for fun in the sun, and you can bring your dog – which is a huge plus for us.

This is the second annual campout now, and quite a few old friends are going. While we get out for an occasional dinner without the boys – I’m ready to get my dancing shoes on. Or, off actually, as we’ll be dancing in the sand. Fun stuff. I have a feeling that with these margaritas to share, I’ll make a few new friends too! Have a great weekend, everyone!

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Fresh Cherry Margaritas

20 fresh cherries, pitted
3 ounces silver tequila
2 ounces orange liquer
1 ounce marashino cherry juice
4 ounces margarita mix
ice
kosher salt/granulated sugar for rim
lime wedges for garnish

Rim 2 glasses with salt/sugar mixture. Fill glasses with ice and set aside.

In the larger part of a cocktail shaker, muddle the cherries to a pulp. Add tequila, orange liquer, marashino juice, margarita mix, and a couple of ice cubes. Shake vigerously for 30 seconds.

Strain into the ice filled glasses, and garnish with a lime wedge.

Source: adapted from Fine Cooking June/July 2001 via Annie’s Eats